Cooking device, steaming oven and cooking method

Abstract

The invention discloses a cooking device, a steaming oven and a cooking method.The cooking device comprises a cooking cavity, a detection part and a base, the cooking cavity communicates with the detection part, the cooking cavity is fixedly arranged on the base, and in the cooking process of the cooking device, the cooking cavity is used for cooking food materials to be cooked; and the detection part is used for acquiring the current maturity of the to-be-cooked food material based on the gas in the cooking cavity, and determining the cooking stopping time based on the reference maturity and the current maturity of the to-be-cooked food material. In the embodiment of the invention, the current maturity of the to-be-cooked food material is obtained through the detection part, and the maturity of the food material is controlled through the cooking stopping time determined based on the reference maturity and the current maturity of the to-be-cooked food material, so that the situation that the food material is not cooked or over-cooked in the cooking process is prevented.

Description

Technical Field

[0001] The invention relates to the technical field of household appliances, and in particular to a cooking device, a steam oven and a cooking method. Background Art

[0002] A steam oven is a kitchen appliance that integrates multiple functions. In people's daily use, a steam oven can integrate the steaming and baking functions into one machine. The steam oven can complete the steaming and baking process of food in a short time through the built-in steam generator and heating element. A steam oven with multiple functions can replace other appliances and save kitchen space.

[0003] Steam ovens cannot detect the cooking status of the ingredients in the steam oven cavity. Existing steam ovens often control the cooking degree of the ingredients through a timing function. When different ingredients need to be processed differently, the steam oven can control the cooking degree of the ingredients by changing the cooking time of the ingredients. However, due to the variability of the cooking environment due to the total amount of ingredients, the mixing ratio and the initial temperature, when cooking the same dish, a fixed cooking time cannot adapt to all cooking environments. Therefore, after cooking according to the predetermined cooking time, the ingredients in the steam oven cavity may still be undercooked or overcooked. Summary of the invention

[0004] In order to solve the above technical problems, the present invention discloses a cooking device, a steam oven and a cooking method, which can solve the technical problem in the prior art that after cooking is completed according to a predetermined cooking time, the ingredients in the steam oven cavity may still be undercooked or overcooked.

[0005] In order to achieve the above-mentioned invention object, on the one hand, the present application discloses a cooking device, which includes a cooking cavity, a detection part and a base;

[0006] The cooking cavity and the detection part are connected; the cooking cavity is fixedly arranged on the base;

[0007] During the cooking process of the cooking device, the cooking cavity is used to cook the food to be cooked; the detection unit is used to obtain the current maturity of the food to be cooked based on the gas in the cooking cavity, and determine the time to stop cooking based on the reference maturity and current maturity of the food to be cooked.

[0008] In a possible embodiment, the cooking device further includes an air intake portion;

[0009] The cooking cavity and the detection part are connected through the air intake part.

[0010] In a possible embodiment, the air intake portion includes an air intake pipe and a flow guide;

[0011] The two ends of the air inlet pipe are connected to the cooking cavity and the detection part respectively;

[0012] The flow guide is connected to the air inlet pipe, and the flow guide can guide the gas in the cooking cavity so that the gas in the cooking cavity flows into the detection part.

[0013] In a possible embodiment, the detection element is used to detect a current volatile organic compound (VOC) value of the gas in the cooking cavity, and the detection element is used to obtain a current maturity of the food to be cooked based on the current VOC value;

[0014] The electronic control module is used to control the start and stop of the cooking function of the cooking cavity; the electronic control module is used to obtain a reference VOC value of the gas in the cooking cavity, and the electronic control module is used to obtain a reference maturity of the food to be cooked based on the reference VOC value.

[0015] In a second aspect, the present application discloses a steam oven, the steam oven comprising an exhaust port and any one of the above cooking devices;

[0016] The cooking device comprises an exhaust part communicated with the detection part; the position of the exhaust end of the exhaust part corresponds to the position of the exhaust port.

[0017] In a third aspect, the present application discloses a cooking method, which is applied to any of the above cooking devices, and the cooking method comprises:

[0018] In response to a cooking instruction received through the electronic control module, starting a cooking function;

[0019] During the cooking process, the current maturity and reference maturity of the food to be cooked are obtained through the detection unit;

[0020] If the current maturity is greater than or equal to the reference maturity, stop cooking.

[0021] In a possible embodiment, during the cooking process, before obtaining the current maturity and reference maturity of the food to be cooked through the detection element, the method further includes:

[0022] The temperature inside the cooking cavity is obtained until the temperature inside the cooking cavity is greater than or equal to a preset temperature.

[0023] In a possible embodiment, during the cooking process, obtaining the current maturity and reference maturity of the food to be cooked through the detection element includes:

[0024] Obtaining a reference VOC value of the gas in the cooking chamber through an electronic control module;

[0025] The reference maturity of the food to be cooked is obtained based on the reference VOC value through the electronic control module;

[0026] Detecting the current VOC value of the gas in the cooking cavity through the detection element;

[0027] The current maturity of the food to be cooked is obtained based on the current VOC value through the detection component.

[0028] In a possible embodiment, during the cooking process, after obtaining the current maturity and reference maturity of the food to be cooked through the detection element, the method further includes:

[0029] Obtaining a reference cooking time for the food to be cooked, and determining an intermediate cooking time for the food to be cooked based on the reference cooking time; the intermediate cooking time is less than the reference cooking time;

[0030] An intermediate VOC value of the gas in the cooking cavity is determined based on the reference VOC value; the intermediate VOC value is less than the reference VOC value.

[0031] In a possible embodiment, if the current maturity is greater than or equal to the reference maturity, before stopping cooking, the method further includes:

[0032] If the current cooking time is less than or equal to the intermediate cooking time; or if the current maturity is less than or equal to the intermediate maturity, the gas in the cooking cavity is guided by the guide member so that the gas in the cooking cavity flows into the detection portion at a first flow rate;

[0033] Alternatively, if the current cooking time is greater than the intermediate cooking time and the current maturity is greater than the intermediate maturity, the gas in the cooking cavity is guided by the guide member so that the gas in the cooking cavity flows into the detection part at a second flow rate; the first flow rate is less than the second flow rate.

[0034] The technical solution provided by the embodiment of the present application has the following technical effects:

[0035] The present application discloses a cooking device, a steam oven and a cooking method. The cooking device includes a cooking cavity, a detection unit and a base. The cooking cavity and the detection unit are connected and arranged. The cooking cavity is fixedly arranged on the base. During the cooking process of the cooking device, the cooking cavity is used to cook the food to be cooked. The detection unit is used to obtain the current maturity of the food to be cooked based on the gas in the cooking cavity, and determine the timing of stopping cooking based on the reference maturity and current maturity of the food to be cooked. In an embodiment of the present application, the current maturity and reference maturity of the food to be cooked are obtained by the detection unit, and the maturity of the food is controlled by determining the timing of stopping cooking based on the reference maturity and current maturity of the food to be cooked, thereby preventing the food from being undercooked or overcooked during the cooking process. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the technical solutions and advantages in the embodiments of the present application or the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0037] Figure 1 A cooking device according to an embodiment of the present invention is shown in FIG. Figure 1 ;

[0038] Figure 2 A cooking device according to an embodiment of the present invention is shown in FIG. Figure 2 ;

[0039] Figure 3 is a schematic diagram of a steam oven provided in an embodiment of the present application;

[0040] Figure 4 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 1 ;

[0041] Figure 5 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 2 ;

[0042] Figure 6 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 3 ;

[0043] Figure 7 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 4 ;

[0044] Figure 8 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 5 .

[0045] Among them, Figures 1 to 3 As shown, in the figure, 1 is a cooking cavity, 2 is a detection portion, 21 is a detection member, 3 is a base, 4 is an air intake portion, 41 is an air intake pipe, and 42 is a flow guide member. DETAILED DESCRIPTION

[0046] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0047] It should be noted that the "one embodiment" or "embodiment" referred to in the specification of the embodiment of the present application refers to a specific feature, structure or characteristic that can be included in at least one implementation of the present application. It should be understood that in the specification and claims of the embodiment of the present application and the above-mentioned drawings, the orientation or position relationship indicated by the terms "upper", "lower", "top", "bottom", etc. is based on the orientation or position relationship shown in the drawings, which is only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present application. The terms "first" and "second" are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, the features defined as "first" and "second" can explicitly or implicitly include one or more of the features. Moreover, the terms "first", "second", etc. are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the present application described here can be implemented in an order other than those illustrated or described here. In addition, in the description of the present embodiment, unless otherwise specified, "plurality" means two or more. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions, for example, a process, method, system or product including a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0048] It should be understood that when a device or component is referred to as "on ...", "adjacent to ...", "connected to" other devices or components, it can be directly on, adjacent to, connected to other devices or components, or there can be intervening devices or components. On the contrary, when a device or component is referred to as "directly on ...", "directly adjacent to ...", "directly connected to" other devices or components, there is no intervening device or component. It should be understood that although the terms first, second, third, etc. can be used to describe various components, areas, layers and / or parts, these components, areas, layers and / or parts should not be limited by these terms. These terms are only used to distinguish one component, area, layer or part from another component, area, layer or part. Therefore, without departing from the teachings of the present application, the first component, area, layer or part discussed below can be expressed as the second component, area, layer or part. And when the second component, area, layer or part is discussed, it does not mean that the present application necessarily has the first component, area, layer or part.

[0049] In order to make the purpose, technical solution and advantages disclosed in the embodiments of the present application more clearly understood, the embodiments of the present application are further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the embodiments of the present application and are not used to limit the embodiments of the present application.

[0050] See also Figure 1 , Figure 1 A cooking device according to an embodiment of the present invention is shown in FIG. Figure 1 ,like Figure 1 As shown, the cooking device includes a cooking cavity 1 , a detection portion 2 and a base 3 .

[0051] In a possible embodiment, the cooking cavity 1 and the detection part 2 are connected, and the cooking cavity 1 and the detection part 2 can be directly connected, or indirectly connected through a connecting pipe or other connecting device. The cooking cavity 1 can be fixedly set on the base 3, and the detection part 2 can be fixedly set on the base 3, or the detection part 2 can be fixedly set on the cooking cavity 1, so as to achieve the fixation of the detection part 2.

[0052] Optionally, the cooking cavity 1 may be a cavity that can cook food materials by steaming, baking, stewing, etc. The detection unit 2 may be used to detect information such as the component content of the gas in the cooking cavity 1. The detection unit 2 may include a detection element for detecting the component content of the gas. The detection element may be used to detect the molecular content of the gas in the cooking cavity 1. The detection element may also be used to detect the temperature and humidity of the gas in the cooking cavity 1.

[0053] In the cooking process of the cooking device, the cooking cavity 1 can be used to cook the food to be cooked. The detection unit 2 can be used to obtain the current maturity of the food to be cooked based on the gas in the cooking cavity 1, and the detection unit 2 is used to determine the timing of stopping cooking based on the reference maturity and current maturity of the food to be cooked.

[0054] Optionally, the current maturity of the food to be cooked can be the maturity of the food to be cooked detected by the detection unit 2 at the current moment. The detection element can be used to detect a specific parameter that can reflect the maturity of the food to be cooked, and the detection element can determine the current maturity of the food to be cooked at the current moment based on the specific parameter.

[0055] Optionally, the detection unit 2 can determine the timing to stop cooking based on the reference maturity and current maturity of the food to be cooked. The detection unit 2 can be used to obtain the reference maturity of the food to be cooked. Different types of food to be cooked and different maturity conditions of the food to be cooked expected by the operator correspond to different reference maturity of the food to be cooked. The cooking device can determine the reference maturity of the food to be cooked by identifying the type of the food to be cooked and obtaining the maturity condition of the food to be cooked expected by the operator.

[0056] Optionally, when the detection unit 2 detects that the reference maturity and current maturity of the food to be cooked meet a specific condition, the cooking device stops cooking. Correspondingly, the timing for stopping cooking determined by the detection unit 2 may be the time when the current maturity of the food to be cooked reaches the current maturity.

[0057] In a possible embodiment, when the cooking device is cooking, the VOC value of the gas in the cooking chamber can reflect the maturity of the food to be cooked, and the cooking device can determine the current maturity of the food to be cooked based on the current VOC value of the gas in the cooking chamber, and the cooking device can determine the reference maturity of the food to be cooked based on the reference VOC value of the gas in the cooking chamber. The detection unit 2 is used to obtain the current VOC value of the gas in the cooking chamber, so that the cooking device can determine the current maturity of the food to be cooked based on the VOC value of the gas in the cooking chamber.

[0058] Optionally, the cooking device can also obtain a reference VOC value of the food to be cooked. Different types of food to be cooked and different maturity states of the food to be cooked expected by the operator correspond to different reference VOC values ​​of the food to be cooked. The cooking device can determine the reference VOC value of the food to be cooked by identifying the type of the food to be cooked and obtaining the maturity state of the food to be cooked expected by the operator.

[0059] Optionally, the cooking device determines the timing to stop cooking based on the reference VOC value and the current VOC value of the gas in the cooking cavity. Specifically, the timing to stop cooking may be when the current VOC value of the gas in the cooking cavity is greater than or equal to the reference VOC value of the gas in the cooking cavity.

[0060] In another possible embodiment, when the cooking device is cooking, the molecular activity of the gas in the cooking chamber can reflect the maturity of the food to be cooked, and the cooking device can determine the current maturity of the food to be cooked based on the current molecular activity of the gas in the cooking chamber, and the cooking device can determine the reference maturity of the food to be cooked based on the reference molecular activity of the gas in the cooking chamber. The detection unit 2 is used to obtain the current molecular activity of the gas in the cooking chamber, so that the cooking device can determine the current maturity of the food to be cooked based on the current molecular activity of the gas in the cooking chamber.

[0061] Optionally, the cooking device can also obtain a reference molecular activity of the ingredients to be cooked. Different types of ingredients to be cooked and different states of maturity of the ingredients to be cooked expected by the operator correspond to different reference molecular activities of the ingredients to be cooked. The cooking device can determine the reference molecular activity of the ingredients to be cooked by identifying the types of the ingredients to be cooked and obtaining the state of maturity of the ingredients to be cooked expected by the operator.

[0062] Optionally, the cooking device determines the timing to stop cooking based on the reference molecular activity and current molecular activity of the gas in the cooking cavity. Specifically, the timing to stop cooking may be when the current molecular activity of the gas in the cooking cavity is greater than or equal to the reference molecular activity of the gas in the cooking cavity.

[0063] Optionally, when the type or mixing ratio of the ingredients to be cooked changes, or the maturity expected by the operator changes, the cooking device or the operator can change the reference maturity of the ingredients to be cooked, thereby controlling the timing of stopping cooking.

[0064] In this embodiment, the cooking device obtains the current maturity and reference maturity of the gas in the cooking cavity through the detection unit 2, and controls the maturity of the food by shutting down the cooking function of the cooking cavity 1 when the current maturity of the gas in the cooking cavity 1 is greater than the reference VOC value through the detection unit 2, thereby preventing the food from being undercooked or overcooked during the cooking process.

[0065] See also Figure 2 , Figure 2 A cooking device according to an embodiment of the present invention is shown in FIG. Figure 2 .like Figure 2 As shown, the cooking device further includes an air inlet 4 , and the cooking cavity 1 and the detection part 2 are connected via the air inlet 4 .

[0066] Optionally, the detection unit 2 includes a detection member 21, which is used to detect the current VOC value of the gas in the cooking cavity. The detection member 21 may include a gas sensor. When the gas sensor is used to detect the VOC value of the gas, the VOC molecules in the gas react with the sensor in a predetermined chemical reaction, and the gas sensor generates an electrical signal that can be detected. In this process, the reaction conditions for the chemical reaction between the VOC molecules and the gas sensor are relatively strict, that is, the VOC molecules can only react with the gas sensor under the reaction conditions of a predetermined temperature and a predetermined humidity.

[0067] Optionally, the air intake portion 4 may include a temperature control component, which can adjust the temperature of the gas in the cooking cavity 1 so that the gas temperature in the cooking cavity 1 can be consistent with a predetermined temperature when the gas flows through the air intake portion 4 and enters the detection portion 2.

[0068] Optionally, the air inlet 4 may include a humidity control component, which can adjust the humidity of the gas in the cooking cavity 1 so that the humidity of the gas in the cooking cavity 1 can be consistent with a predetermined humidity when the gas flows through the air inlet 4 and enters the detection portion 2.

[0069] In this embodiment, the cooking cavity 1 can be connected with the detection portion 2 through the air intake portion 4 so that the gas in the cooking cavity 1 can flow through the air intake portion 4 into the detection portion 2, the temperature of the gas can be controlled in the air intake portion 4 by a temperature control component so that the temperature of the gas when it reaches the detection portion 2 can be consistent with a predetermined temperature, and the humidity of the gas can be controlled in the air intake portion 4 by a humidity control component so that the humidity of the gas when it reaches the detection portion 2 can be consistent with a predetermined humidity.

[0070] In a possible embodiment, the air intake portion 4 includes an air intake pipe 41 and a flow guide 42, and both ends of the air intake pipe 41 are respectively connected to the cooking cavity 1 and the detection portion 2. The air intake end of the air intake pipe 41 can be connected to the cooking cavity 1, and the exhaust end of the air intake pipe 41 can be connected to the detection portion 2, so that the steam in the cooking cavity 1 can flow through the cooking cavity 1 and the exhaust pipe and then enter the detection portion 2.

[0071] Optionally, the guide member 42 is connected to the air inlet pipe 41 , and the guide member 42 may be a fan, an air pump, etc., and the guide member 42 can guide the gas in the cooking cavity 1 so that the gas in the cooking cavity 1 flows into the detection part 2 .

[0072] Optionally, the flow guiding speed of the flow guiding member 42 is adjustable, and accordingly, the speed at which the steam in the cooking cavity 1 flows through the cooking cavity 1 and the exhaust pipe into the detection portion 2 is adjustable. The time from when the gas in the cooking cavity 1 is generated to when it flows through the exhaust pipe into the detection portion 2 and is detected by the detection portion 2 is the error time. When the flow guiding speed of the flow guiding member 42 is high, the speed at which the steam in the cooking cavity 1 flows through the cooking cavity 1 into the detection portion 2 is faster, and the error time is smaller.

[0073] In a possible embodiment, the detection unit 2 includes an electrically connected detection member 21 and an electric control module. Optionally, the detection member 21 may be a sensor capable of sending a detection signal, and the electric control module may be a device capable of receiving the detection signal of the detection member 21 and capable of controlling the cooking function of the cooking device based on the detection signal of the detection member 21. The electric control module may include electronic devices such as circuit boards and chips, and the electric control module may execute a control strategy corresponding to the detection signal based on the detection signal sent by the sensor.

[0074] Optionally, the detection element 21 can be used to obtain the current maturity of the gas in the cooking cavity, and specifically can be used to obtain relevant parameter information of the gas in the cooking cavity, including but not limited to a reference VOC value, temperature, humidity, component content, etc.

[0075] In this embodiment, the electronic control module can be used to control the start and stop of the cooking function of the cooking cavity 1, thereby controlling the maturity of the food, thereby preventing the food from being undercooked or overcooked during the cooking process. The electronic control system can also be used to control the flow guide speed of the flow guide 42, thereby reducing the error time between the gas in the cooking cavity 1 being generated and flowing through the exhaust pipe into the detection unit 2 and being detected by the detection unit 2.

[0076] See also Figure 3 , Figure 3 Schematic diagram of a steam oven provided in an embodiment of the present application. Figure 3 As shown, the present application discloses a steam oven, which includes an exhaust port and any one of the above cooking devices.

[0077] In a possible embodiment, the cooking device includes an exhaust portion connected to the detection portion 2, the exhaust end of the exhaust portion may be located at a position corresponding to the exhaust port, and the exhaust gas generated in the cooking device may flow through the exhaust port to the outside of the steam oven. Figure 3 The exhaust part is on the back of the cooking device and is not Figure 3 In the display, Figure 3 The exhaust markings in the figure indicate the approximate location of the exhaust.

[0078] Optionally, the steam oven also includes an air inlet, and the cooking device also correspondingly includes an air inlet end connected to the air inlet. The position of the air inlet end can correspond to the position of the air inlet. The outside air can flow through the air inlet and the air inlet end into the cooking device, thereby maintaining the air pressure balance between the cooking device and the outside air.

[0079] This application discloses a cooking method. The following describes an embodiment of the cooking method provided by this application. Figure 4 , Figure 4 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 1 , this specification provides method operation steps such as embodiments or flow charts, but may include more or fewer operation steps based on routine or non-creative work. The order of steps listed in the embodiments is only one way of executing the steps among many orders, and does not represent the only order of execution. When the actual device, system or server product is executed, it can be executed in the order of the method shown in the embodiments or the drawings or in parallel (for example, in a parallel processor or multi-threaded processing environment). Specifically, Figure 4 As shown, the cooking method is applied to any one of the cooking devices described above, and the cooking method may include the following specific steps:

[0080] S1: In response to a cooking instruction received through the electronic control module, a cooking function is started.

[0081] In a possible embodiment, the cooking device starts the cooking function in response to the cooking instruction received through the electronic control module. The cooking instruction may include a cooking instruction issued by a user through a remote control, Bluetooth, etc., a cooking instruction controlled by a user remotely, and a program instruction for scheduled cooking. After receiving the above cooking instruction, the cooking device can start the cooking function of the cooking cavity 1 through the electronic control system.

[0082] S2: During the cooking process, the current maturity and reference maturity of the food to be cooked are obtained through the detection unit.

[0083] Optionally, during the cooking process, the cooking device can obtain the current VOC value and reference VOC value of the gas in the cooking chamber through the detection unit 2, and obtain the current maturity of the food to be cooked based on the current VOC value of the gas in the cooking chamber, and obtain the reference maturity of the food to be cooked based on the reference VOC value of the gas in the cooking chamber.

[0084] Optionally, the cooking device can obtain the current VOC value of the gas in the cooking cavity 1 through the detection component 21. When the cooking device includes multiple detection components 21, the cooking device can take the average value of the current VOC values ​​of the gas detected by these detection components 21, or take the median of the current VOC values ​​of the gas detected by these detection components 21.

[0085] Optionally, the reference maturity of the food to be cooked can be adjusted, and accordingly, the reference VOC value of the gas in the cooking chamber can be adjusted. The detection unit 2 can obtain the reference VOC value of the food to be cooked when the food is mature under different food types or mixing ratios through the electronic control system. When the food type or mixing ratio changes, the reference VOC value can be changed accordingly. The electronic control system can include a number of VOC reference values ​​that can be read and used for reference, and the cooking device can determine the specific reference VOC value of the food to be cooked based on the food type or mixing ratio of the food to be cooked.

[0086] S3: If the current maturity is greater than or equal to the reference maturity, cooking is terminated.

[0087] Optionally, if the current maturity is greater than or equal to the reference maturity, the cooking device determines that the food to be cooked is mature or reaches the maturity preset by the user, and the cooking device can end the cooking function of the cooking cavity 1 through the electronic control system.

[0088] In this embodiment, the current maturity and reference maturity of the gas in the cooking cavity can be obtained through the detection unit 2, and the cooking function of the cooking cavity 1 can be turned off by the detection unit 2 when the current maturity of the gas in the cooking cavity 1 is greater than or equal to the reference maturity to control the maturity of the food, thereby preventing the food from being undercooked or overcooked during the cooking process, and the maturity of the food to be cooked can be adjusted by adjusting the reference maturity.

[0089] See also Figure 5 , Figure 5 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 2 .like Figure 5 As shown, before executing S2: obtaining the current maturity and reference maturity of the gas in the cooking cavity through the detection element during the cooking process, the following steps are also included:

[0090] S4: Obtaining the temperature inside the cooking cavity until the temperature inside the cavity is greater than or equal to a preset temperature.

[0091] In a possible embodiment, the cooking device can obtain the cavity temperature of the cooking cavity 1. Optionally, the cooking device can include a temperature detection component disposed inside the cooking cavity 1, and the temperature detection component can include a plurality of detection elements for detecting temperature, and the detection element can be a temperature detector. The cavity temperature can be an average value of current temperatures detected by the plurality of detection elements, or a median value of current temperatures detected by the plurality of detection elements.

[0092] Optionally, when the temperature of the food is in the range from room temperature to the preset temperature, the cooking cavity 1 is in the preheating stage and cooking has not actually started. The cooking device can continuously obtain the cavity temperature of the cooking cavity 1 until the cavity temperature is greater than or equal to the preset temperature. When the cavity temperature detected by the temperature detector is greater than or equal to the preset temperature, cooking starts.

[0093] In this embodiment, when the cooking cavity 1 is in the preheating stage and cooking has not actually started, the cooking device suspends the step of obtaining the current VOC value and the reference VOC value of the gas in the cooking cavity through the detection part 2, and also suspends the subsequent step of guiding the gas in the cooking cavity 1 through the guide member 42 to allow the gas in the cooking cavity 1 to flow into the detection part 2, thereby reducing the energy consumption of detection by the detection part 2 during the preheating stage and the heat taken away by the guided hot gas flowing out of the cooking cavity 1 and discharged to the outside of the cooking device when guiding through the guide member 42.

[0094] See also Figure 6 , Figure 6 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 3 .like Figure 6 As shown, when executing S2: during the cooking process, obtaining the current maturity and reference maturity of the gas in the cooking cavity through the detection unit, the following steps can be specifically performed:

[0095] S201: Obtaining a reference VOC value of the gas in the cooking chamber through an electronic control module.

[0096] Optionally, the cooking device can determine the reference VOC value of the gas in the cooking chamber based on the food to be cooked through the electronic control module. During each cooking process, when the type of food, cooking method or mixing ratio changes, the reference VOC value of the gas in the cooking chamber can be changed accordingly. The detection unit 2 can identify the food to be cooked and determine the reference VOC value of the gas in the cooking chamber at this time based on the type of food, cooking method or mixing ratio.

[0097] Specifically, the detection unit may include a recognition module, and the detection unit 2 may recognize cooking parameters such as the type, amount, and mixing ratio of the ingredients to be cooked through the recognition module.

[0098] Specifically, the detection unit may include a specific algorithm constructed using a neural network model or a fuzzy logic model. The detection unit can identify the ingredients to be cooked through this specific algorithm and determine the reference VOC value of the gas in the cooking chamber based on cooking parameters such as the type, quantity and mixing ratio of the ingredients and the cooking method and degree of maturity selected by the user.

[0099] S202: Obtaining a reference maturity of the food to be cooked based on a reference VOC value through an electronic control module.

[0100] Optionally, the cooking device may obtain a reference maturity of the food to be cooked based on a reference VOC value through an electronic control module, and the reference VOC value and the reference maturity may satisfy a certain specific relationship.

[0101] Specifically, when the reference VOC value is 50%, the food to be cooked is fully mature, and the reference maturity of the food to be cooked can be 100%. When the user wants to change the cooking degree of the food, the reference maturity of the food to be cooked can be adjusted by increasing or decreasing the reference VOC value, and the reference maturity of the food will also change accordingly. Optionally, the reference VOC value can also be always the same as the reference maturity, that is, the reference VOC value is the reference maturity itself.

[0102] S203: Detecting the current VOC value of the gas in the cooking cavity through the detection element.

[0103] Optionally, the cooking device can detect the current VOC value of the gas in the cooking cavity through the detection component 21. Optionally, the cooking device can include at least one detection component 21, and the cooking device can detect the current VOC value of the gas in the cooking cavity through the at least one detection component 21.

[0104] S204: Obtaining the current maturity of the food to be cooked based on the current VOC value through the detection element.

[0105] Optionally, the cooking device may obtain the current maturity of the food to be cooked based on the current VOC value through the detection element 21. The current VOC value and the current maturity may satisfy a certain specific relationship.

[0106] Specifically, the reference VOC value is 50%. When the current VOC value reaches 50%, the food to be cooked is fully mature, and the current maturity of the food to be cooked can be 100%. When the current VOC value reaches 30%, the food to be cooked is more than half mature, and the current maturity of the food to be cooked can be greater than 50%. Optionally, the current VOC value can also be always the same as the current maturity, that is, the current VOC value is the current maturity itself.

[0107] In this embodiment, the cooking device can obtain the reference maturity and current maturity of the food to be cooked by acquiring the reference VOC value and current VOC value of the gas in the cooking chamber, so as to determine the timing to stop cooking based on the reference maturity and current maturity of the food to be cooked, so as to control the maturity of the food and prevent the food from being undercooked or overcooked.

[0108] See also Figure 7 , Figure 7 This is a schematic diagram of a cooking method provided in an embodiment of the present application. Figure 2 .like Figure 7 As shown, after executing S2: during the cooking process, obtaining the current maturity and reference maturity of the gas in the cooking cavity through the detection unit, the following steps may also be included:

[0109] S501: Obtain a reference cooking time of the food to be cooked, and determine an intermediate cooking time of the food to be cooked based on the reference cooking time, wherein the intermediate cooking time is less than the reference cooking time.

[0110] In a possible embodiment, the cooking device may obtain a reference cooking time of the food to be cooked, and the reference cooking time may be the cooking time when the food to be cooked is fully cooked. The cooking device may determine an intermediate cooking time of the food to be cooked based on the reference cooking time, and the intermediate cooking time may be the product of the first predetermined coefficient and the reference cooking time.

[0111] Specifically, the intermediate cooking time may be less than the reference cooking time, and the first predetermined coefficient may be any positive value less than 1. The first predetermined coefficient may be 0.5, and when the reference cooking time is 50 minutes, the intermediate cooking time may be 25 minutes.

[0112] S502: Determine the intermediate maturity of the food to be cooked based on the reference maturity, where the intermediate maturity is less than the reference maturity.

[0113] Optionally, the cooking device obtains a reference maturity of the food to be cooked, and the reference maturity may be a VOC value of the gas in the cooking chamber when the food to be cooked is fully mature. The cooking device may determine an intermediate VOC value of the gas in the cooking chamber based on the VOC value of the gas in the cooking chamber when the food to be cooked is fully mature, and obtain an intermediate maturity of the gas in the cooking chamber based on the intermediate VOC value, and the intermediate VOC value may be the product of the second predetermined coefficient and the reference VOC value.

[0114] Specifically, the intermediate VOC value may be smaller than the reference VOC value, and the second preset coefficient may be any positive value smaller than 1. The second preset coefficient may be 0.7.

[0115] In this embodiment, the intermediate cooking time of the food to be cooked can be determined by referring to the cooking time, and the intermediate maturity of the food to be cooked can be determined by referring to the maturity, so as to obtain the intermediate parameters of the food to be cooked during the cooking process, so that the cooking device can identify the cooking progress at this time.

[0116] In a possible embodiment, before executing S3: if the current maturity is greater than or equal to the reference maturity, stopping cooking, the following steps may also be included:

[0117] S601: If the current cooking time is less than or equal to the intermediate cooking time or the current maturity is less than or equal to the intermediate maturity, guide the gas in the cooking cavity through the guide member so that the gas in the cooking cavity flows into the detection part at a first flow rate.

[0118] In a possible embodiment, if the current cooking time of the cooking device is less than or equal to the intermediate cooking time or the current maturity is less than or equal to the intermediate maturity, and the food to be cooked is still in an immature state, the cooking device guides the gas in the cooking cavity 1 at a first speed through the guide member 42 so that the gas in the cooking cavity 1 flows through the exhaust component and enters the detection part 2, thereby enabling the detection member 21 to detect the maturity of the gas in the cooking cavity 1 at the current moment.

[0119] Optionally, the first flow rate of the gas in the cooking cavity 1 is the average flow rate of the gas in the cooking cavity 1 within a certain time period. The guide member 42 can continuously guide the gas in the cooking cavity 1 at the first guide speed, or can guide the gas in the cooking cavity 1 once every first guide time.

[0120] S602: If the current cooking time is greater than the intermediate cooking time and the current maturity is greater than the intermediate maturity, the gas in the cooking cavity is guided by the guide member so that the gas in the cooking cavity flows into the detection part at a second flow rate, and the first flow rate is less than the second flow rate.

[0121] Optionally, if the current cooking time is greater than the intermediate cooking time and the current maturity is greater than the intermediate maturity, the food to be cooked is about to be cooked, and the cooking device can guide the gas in the cooking cavity 1 through the guide member 42 so that the gas in the cooking cavity 1 flows into the detection portion 2 at a second flow rate greater than the first flow rate, thereby reducing the error time between the generation of the gas in the cooking cavity 1 and the flow through the exhaust pipe into the detection portion 2 and being detected by the detection portion 2.

[0122] Optionally, the second flow rate of the gas in the cooking cavity is an average flow rate of the gas in the cooking cavity 1 within a certain period of time, and the flow guide 42 can continue to guide the gas in the cooking cavity 1 at the second flow guide speed, or can guide the gas in the cooking cavity 1 once every second flow guide time. The second flow guide speed can be greater than the first flow guide speed, and the first flow guide time can be greater than the second flow guide time.

[0123] In this embodiment, the cooking device can guide the gas in the cooking cavity 1 through the guide member 42 so that the gas in the cooking cavity 1 flows into the detection part 2. When the food to be cooked is still in an immature state, the guide member 42 guides the gas in the cooking cavity 1 after a preset time interval. The guide speed is slow, thereby reducing the heat taken away by the steam in the cooking cavity 1 when it flows out of the cooking cavity 1, thereby reducing heat loss.

[0124] Among them, when the food to be cooked is about to be cooked, the guide member 42 continues to guide the gas in the cooking cavity 1 so that the gas in the cooking cavity 1 continues to flow into the detection part 2, thereby reducing the error time between the gas in the cooking cavity 1 being generated and flowing through the exhaust pipe into the detection part 2 and being detected by the detection part 2, thereby further improving the accuracy of detecting the maturity of the food.

[0125] It should be noted that the device and method embodiments in the device embodiment are based on the same application concept. The above-mentioned sequence of the embodiments of the present application is only for description and does not represent the advantages and disadvantages of the embodiments. And the above-mentioned specific embodiments of this specification are described. Other embodiments are within the scope of the attached claims. In some cases, the actions or steps recorded in the claims can be performed in an order different from that in the embodiments and still achieve the desired results. In addition, the process depicted in the accompanying drawings does not necessarily require the specific order or continuous order shown to achieve the desired results. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0126] Each embodiment in this specification is described in a progressive manner, and the same or similar parts between the embodiments can be referred to each other, and each embodiment focuses on the differences from other embodiments. In particular, for the device embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiment.

[0127] A person skilled in the art will understand that all or part of the steps to implement the above embodiments may be accomplished by hardware or by instructing related hardware through a program, and the program may be stored in a computer-readable storage medium, and the above-mentioned storage medium may be a read-only memory, a disk or an optical disk, etc.

[0128] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A cooking device, characterized in that: It comprises a cooking cavity (1), a detection portion (2) and a base (3); The cooking cavity (1) and the detection unit (2) are arranged in communication; the cooking cavity (1) is fixedly arranged on the base (3); During the cooking process of the cooking device, the cooking cavity (1) is used to cook food to be cooked; the detection unit (2) is used to obtain the current maturity of the food to be cooked based on the gas in the cooking cavity (1), and to determine the timing to stop cooking based on the reference maturity of the food to be cooked and the current maturity.

2. The cooking device according to claim 1, characterized in that: Also includes an air intake portion (4); The cooking cavity (1) and the detection portion (2) are connected via the air intake portion (4).

3. The cooking device according to claim 2, characterized in that: The air intake portion (4) comprises an air intake pipe (41) and a flow guide (41); The two ends of the air inlet pipe (41) are respectively connected to the cooking cavity (1) and the detection unit (2); The flow guide (41) is connected to the air inlet pipe (41), and the flow guide (41) is capable of guiding the gas in the cooking cavity (1) so that the gas in the cooking cavity (1) flows into the detection portion (2).

4. The cooking device according to claim 1, characterized in that: The detection unit (2) comprises a detection member (21) and an electric control module which are electrically connected; The detection element (21) is used to detect the current volatile organic compound (VOC) value of the gas in the cooking cavity (1), and the detection element (21) is used to obtain the current maturity of the food to be cooked based on the current VOC value; The electric control module is used to control the start and stop of the cooking function of the cooking cavity (1); the electric control module is used to obtain a reference VOC value of the gas in the cooking cavity (1), and the electric control module is used to obtain a reference maturity of the food to be cooked based on the reference VOC value.

5. A steam oven, characterized in that: comprising an exhaust port and a cooking device as claimed in any one of claims 1 to 4; The cooking device comprises an exhaust portion connected to the detection portion (2); the position of the exhaust end of the exhaust portion corresponds to the position of the exhaust port.

6. A cooking method, characterized in that: The cooking device according to any one of claims 1 to 4 comprises: In response to a cooking instruction received through the electronic control module, starting a cooking function; During the cooking process, the detection unit is used to obtain the current maturity and reference maturity of the food to be cooked; If the current maturity is greater than or equal to the reference maturity, cooking is stopped.

7. The cooking method according to claim 6, characterized in that: In the cooking process, before obtaining the current maturity and reference maturity of the food to be cooked by the detection element, the method further includes: The temperature inside the cooking cavity is obtained until the temperature inside the cavity is greater than or equal to a preset temperature.

8. The cooking method according to claim 6, characterized in that: During the cooking process, obtaining the current maturity and reference maturity of the food to be cooked by the detection unit includes: Obtaining a reference VOC value of the gas in the cooking cavity through the electronic control module; Obtaining a reference maturity of the food to be cooked based on the reference VOC value by the electronic control module; Detecting the current VOC value of the gas in the cooking cavity by a detection element; The current maturity of the food to be cooked is obtained by the detection component based on the current VOC value.

9. The cooking method according to claim 6, characterized in that: In the cooking process, after the current maturity and the reference maturity of the food to be cooked are obtained by the detection unit, the method further includes: Acquire a reference cooking time of the food to be cooked, and determine an intermediate cooking time of the food to be cooked based on the reference cooking time; the intermediate cooking time is less than the reference cooking time; The intermediate maturity of the food to be cooked is determined based on the reference maturity; the intermediate maturity is less than the reference maturity.

10. The cooking method according to claim 9, characterized in that: If the current maturity is greater than or equal to the reference maturity, before stopping cooking, the method further includes: If the current cooking time is less than or equal to the intermediate cooking time; or if the current maturity is less than or equal to the intermediate maturity, guiding the gas in the cooking cavity by a guide member so that the gas in the cooking cavity flows into the detection portion at a first flow rate; Alternatively, if the current cooking time is greater than the intermediate cooking time and the current maturity is greater than the intermediate maturity, the gas in the cooking cavity is guided by the guide member so that the gas in the cooking cavity flows into the detection portion at a second flow rate; the first flow rate is less than the second flow rate.

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