A cooking device, a steam oven and a cooking method

Abstract

The application 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 and the detection part are in communication. The cooking cavity is fixed on the base. During the cooking process of the cooking device, the cooking cavity is used for cooking the food to be cooked. The detection part is used for obtaining the current maturity of the food to be cooked based on the gas in the cooking cavity, and determining the timing of stopping the cooking based on the reference maturity and the current maturity of the food to be cooked. In the embodiment of the application, the current maturity of the food to be cooked is obtained through the detection part, and the maturity of the food is controlled by determining the timing of stopping the cooking based on the reference maturity and the current maturity of the food to be cooked, so that the food is prevented from being undercooked or overcooked during the cooking process.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, specifically to a cooking apparatus, a steam oven, and a cooking method. Background Technology

[0002] A steam oven is a multi-functional kitchen appliance that combines steaming and baking functions into one machine. Through its built-in steam generator and heating element, a steam oven can quickly complete the steaming and baking process. This multi-functional appliance can replace other appliances and save kitchen space.

[0003] Steam ovens cannot detect the cooking status of food inside the oven cavity; existing steam ovens often control the cooking degree of food through a timer function. When different ingredients require different processing, steam ovens can control the degree of cooking by changing the cooking time. However, due to the variability of the cooking environment caused by factors such as the total amount of ingredients, mixing ratios, and initial temperature, a fixed cooking time cannot adapt to all cooking environments when cooking the same dish. Therefore, even after cooking for the preset time, the food in the steam oven cavity may still be undercooked or overcooked. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention discloses a cooking apparatus, a steam oven, and a cooking method, which can solve the technical problem in the prior art where, after cooking for a predetermined time, the food inside the steam oven cavity may still be undercooked or overcooked.

[0005] In order to achieve the above-mentioned objectives, this application discloses a cooking device, which includes a cooking cavity, a detection unit, and a base;

[0006] The cooking chamber and the detection unit are connected; the cooking chamber is fixedly mounted on the base.

[0007] During the cooking process of the cooking device, the cooking chamber 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 chamber, and to determine the time to stop cooking based on the reference maturity and the current maturity of the food to be cooked.

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

[0009] The cooking chamber and the detection section are connected by an air intake.

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

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

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

[0013] In one possible embodiment, the detector is used to detect the current volatile organic compound (VOC) value of the gas inside the cooking cavity, and the detector is used to determine the current doneness 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 chamber; the electronic control module is used to obtain the reference VOC value of the gas in the cooking chamber, and the electronic control module is used to obtain the reference maturity of the food to be cooked based on the reference VOC value.

[0015] Secondly, this application discloses a steam oven, which includes an exhaust vent and any of the cooking devices mentioned above;

[0016] The cooking device includes an exhaust section connected to the detection section; the position of the exhaust end of the exhaust section corresponds to the position of the exhaust port.

[0017] Thirdly, this application discloses a cooking method applied to any of the cooking devices mentioned above, the cooking method comprising:

[0018] The cooking function is activated in response to a cooking command received via the electronic control module.

[0019] During the cooking process, the current and reference ripeness of the ingredients to be cooked are obtained through the detection department;

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

[0021] In one possible embodiment, during the cooking process, before acquiring the current ripeness and reference ripeness of the ingredients to be cooked via a detection device, the method further includes:

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

[0023] In one possible embodiment, during the cooking process, the current ripeness and reference ripeness of the ingredients to be cooked are obtained through a detection device, including:

[0024] The reference VOC value of the gas inside the cooking cavity is obtained through the electronic control module;

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

[0026] The current VOC value of the gas inside the cooking cavity is detected by a detection device;

[0027] The current doneness of the ingredients to be cooked can be determined by measuring the current VOC value.

[0028] In one possible embodiment, after obtaining the current ripeness and reference ripeness of the ingredients to be cooked through a detection device during the cooking process, the method further includes:

[0029] Obtain the reference cooking time for the ingredients to be cooked, and determine the intermediate cooking time for the ingredients to be cooked based on the reference cooking time; the intermediate cooking time is less than the reference cooking time.

[0030] The intermediate VOC value of the gas inside the cooking cavity is determined based on a reference VOC value; the intermediate VOC value is lower than the reference VOC value.

[0031] In one possible embodiment, if the current maturity is greater than or equal to a reference maturity, before stopping cooking, the process 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 chamber is guided by the flow guide to allow the gas in the cooking chamber to flow into the detection unit 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 chamber is guided by the flow guide to allow the gas in the cooking chamber to flow into the detection unit at a second flow rate; the first flow rate is less than the second flow rate.

[0034] The technical solution provided in this application has the following technical effects:

[0035] This application discloses a cooking apparatus, a steam oven, and a cooking method. The cooking apparatus includes a cooking cavity, a detection unit, and a base. The cooking cavity and the detection unit are connected and disposed together. The cooking cavity is fixedly mounted on the base. During the cooking process, the cooking cavity is used to cook the food to be cooked. The detection unit is used to obtain the current ripeness of the food to be cooked based on the gas inside the cooking cavity, and to determine the timing for stopping cooking based on a reference ripeness and the current ripeness of the food to be cooked. In the embodiments of this application, the current ripeness and reference ripeness of the food to be cooked are obtained by the detection unit, and the timing for stopping cooking is determined based on the reference ripeness and the current ripeness of the food to be cooked to control the ripeness of the food, thereby preventing the food from being undercooked or overcooked during the cooking process. Attached Figure Description

[0036] To more clearly illustrate the technical solutions and advantages in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0037] Figure 1 This is a schematic diagram of a cooking device provided in an embodiment of this application. Figure 1 ;

[0038] Figure 2 This is a schematic diagram of a cooking device provided in an embodiment of this application. Figure 2 ;

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

[0040] Figure 4 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 1 ;

[0041] Figure 5 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 2 ;

[0042] Figure 6 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 3 ;

[0043] Figure 7 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 4 ;

[0044] Figure 8 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 5 .

[0045] Among them, such as Figures 1 to 3 As shown in the figure, 1 is the cooking cavity, 2 is the detection part, 21 is the detection component, 3 is the base, 4 is the air intake part, 41 is the air intake pipe, and 42 is the air guide. Detailed Implementation

[0046] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0047] It should be noted that the term "an embodiment" or "embodiment" in the specification of the embodiments of this application refers to a specific feature, structure, or characteristic that can be included in at least one implementation of this application. It should be understood that in the specification, claims, and accompanying drawings of the embodiments of this application, the terms "upper," "lower," "top," "bottom," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on this application. The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined with "first" and "second" may explicitly or implicitly include one or more of that feature. 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 such data can be interchanged where appropriate so that the embodiments of this application described herein can be implemented in orders other than those illustrated or described herein. Furthermore, in the description of this embodiment, unless otherwise stated, "a plurality of" means two or more. Additionally, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion, for example, a process, method, system, or product that includes a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or devices.

[0048] It should be understood that when a device or component is referred to as being "on," "adjacent to," or "connected to" other devices or components, it may be directly on, adjacent to, or connected to other devices or components, or there may be intervening devices or components. Conversely, when a device or component is referred to as being "directly on," "directly adjacent to," or "directly connected to" other devices or components, there are no intervening devices or components. It should be understood that although the terms first, second, third, etc., may 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 this application, the first component, area, layer, or part discussed below may be referred to as the second component, area, layer, or part. And the discussion of the second component, area, layer, or part does not imply that the first component, area, layer, or part necessarily exists in this application.

[0049] To make the objectives, technical solutions, and advantages disclosed in the embodiments of this application clearer, the embodiments of this application will be further described in detail below with reference to the accompanying drawings and examples. It should be understood that the specific embodiments described herein are merely illustrative of the embodiments of this application and are not intended to limit the embodiments of this application.

[0050] Please see Figure 1 , Figure 1 This is a schematic diagram of a cooking device provided in an embodiment of this application. Figure 1 ,like Figure 1 As shown, the cooking device includes a cooking cavity 1, a detection unit 2, and a base 3.

[0051] In one possible embodiment, the cooking chamber 1 and the detection unit 2 are connected. The cooking chamber 1 and the detection unit 2 can be directly connected, or they can be indirectly connected via a connecting pipe or other connecting device. The cooking chamber 1 can be fixedly mounted on the base 3, and the detection unit 2 can be fixedly mounted on the base 3. The detection unit 2 can also be fixedly mounted on the cooking chamber 1, thereby achieving the fixation of the detection unit 2.

[0052] Optionally, the cooking cavity 1 can be a cavity capable of cooking food through steaming, baking, stewing, or other methods. The detection unit 2 can be used to detect information such as the composition content of the gas in the cooking cavity 1. The detection unit 2 can include a detection element for detecting the composition content of the gas. The detection element can be used to detect the molecular content of the gas in the cooking cavity 1, and can also be used to detect the temperature and humidity values ​​of the gas in the cooking cavity 1.

[0053] In the cooking process of the cooking device, the cooking chamber 1 can be used to cook the food to be cooked. The detection unit 2 can be used to obtain the current ripeness of the food to be cooked based on the gas in the cooking chamber 1, and the detection unit 2 can determine the time to stop cooking based on the reference ripeness and the current ripeness 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 device can be used to detect a specific parameter that reflects the maturity of the food to be cooked, and the detection device can determine the current maturity of the food to be cooked at the current moment based on this specific parameter.

[0055] Optionally, the detection unit 2 can determine when to stop cooking based on a reference maturity and the current maturity of the food to be cooked. The detection unit 2 can acquire a reference maturity of the food to be cooked. Different types of food and different levels of maturity desired by the operator correspond to different reference maturity levels. The cooking device can determine the reference maturity of the food to be cooked by identifying the type of food and acquiring the desired maturity level.

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

[0057] In one possible embodiment, during cooking, the VOC value of the gas inside the cooking chamber can reflect the degree of ripeness of the food being cooked. The cooking device can determine the current ripeness of the food based on the current VOC value of the gas inside the cooking chamber, and it can also determine a reference ripeness based on a reference VOC value of the gas inside the cooking chamber. The detection unit 2 is used to acquire the current VOC value of the gas inside the cooking chamber, thereby enabling the cooking device to determine the current ripeness of the food being cooked based on the VOC value of the gas inside the cooking chamber.

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

[0059] Optionally, the cooking device determines when to stop cooking based on a reference VOC value and the current VOC value of the gas inside the cooking chamber. Specifically, the cooking time can be the time when the current VOC value of the gas inside the cooking chamber is greater than or equal to the reference VOC value of the gas inside the cooking chamber.

[0060] In another possible embodiment, during cooking, the molecular activity of the gas inside the cooking chamber can reflect the degree of ripeness of the food being cooked. The cooking device can determine the current ripeness of the food based on the current molecular activity of the gas inside the cooking chamber, and can also determine a reference ripeness of the food based on a reference molecular activity of the gas inside the cooking chamber. The detection unit 2 is used to acquire the current molecular activity of the gas inside the cooking chamber, thereby enabling the cooking device to determine the current ripeness of the food being cooked based on the current molecular activity of the gas inside the cooking chamber.

[0061] Optionally, the cooking device can also acquire the reference molecular activity of the food to be cooked. Different types of food to be cooked and different levels of maturity desired by the operator correspond to different reference molecular activities of the food to be cooked. The cooking device can determine the reference molecular activity of the food to be cooked by identifying the type of food to be cooked and acquiring the level of maturity desired by the operator.

[0062] Optionally, the cooking device determines when to stop cooking based on a reference molecular activity and the current molecular activity of the gas within the cooking chamber. Specifically, the cooking time can be the period when the current molecular activity of the gas within the cooking chamber is greater than or equal to the reference molecular activity of the gas within the cooking chamber.

[0063] Optionally, when the types or mixing ratios of the ingredients to be cooked change, or when the desired level of doneness by the operator changes, the cooking device or the operator can change the reference level of doneness 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 chamber through the detection unit 2, and controls the maturity of the ingredients by turning off the cooking function of the cooking chamber 1 when the current maturity of the gas in the cooking chamber 1 is greater than the reference VOC value, thereby preventing the ingredients from being undercooked or overcooked during the cooking process.

[0065] Please see Figure 2 , Figure 2 This is a schematic diagram of a cooking device provided in an embodiment of this application. Figure 2 .like Figure 2 As shown, the cooking device also includes an air inlet 4, and the cooking chamber 1 and the detection unit 2 are connected through the air inlet 4.

[0066] Optionally, the detection unit 2 includes a detection element 21 for detecting the current VOC value of the gas inside the cooking cavity. The detection element 21 may include a gas sensor. When the gas sensor detects the VOC value of the gas, VOC molecules in the gas undergo a predetermined chemical reaction with the sensor, and the gas sensor generates a detectable electrical signal. In this process, the reaction conditions for the VOC molecules to react with the gas sensor are relatively stringent; that is, the VOC molecules can only undergo this chemical reaction with the gas sensor under predetermined temperature and humidity conditions.

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

[0068] Optionally, the air intake 4 may include a humidity control component, which can adjust the humidity of the gas in the cooking chamber 1 so that the gas humidity in the cooking chamber 1 can be consistent with the predetermined humidity when the gas flows through the air intake 4 into the detection unit 2.

[0069] In this embodiment, the cooking chamber 1 and the detection unit 2 can be connected through the air inlet 4 so that the gas in the cooking chamber 1 can flow through the air inlet 4 and enter the detection unit 2. The temperature of the gas can be controlled in the air inlet 4 by the temperature control component so that the temperature of the gas when it reaches the detection unit 2 is consistent with the predetermined temperature. The humidity of the gas can be controlled in the air inlet 4 so that the humidity of the gas when it reaches the detection unit 2 is consistent with the predetermined humidity.

[0070] In one possible embodiment, the air intake 4 includes an air intake pipe 41 and a guide member 42. The two ends of the air intake pipe 41 are respectively connected to the cooking chamber 1 and the detection unit 2. The air intake end of the air intake pipe 41 can be connected to the cooking chamber 1, and the exhaust end of the air intake pipe 41 can be connected to the detection unit 2. Steam in the cooking chamber 1 can flow through the cooking chamber 1 and the exhaust pipe before entering the detection unit 2.

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

[0072] Optionally, the flow rate of the guide member 42 is adjustable, and correspondingly, the speed at which steam flows through the cooking chamber 1 and the exhaust pipe into the detection unit 2 is adjustable. The time between the generation of gas in the cooking chamber 1 and its entry into the detection unit 2 via the exhaust pipe and detection by the detection unit 2 is defined as the error time. When the flow rate of the guide member 42 is high, the steam in the cooking chamber 1 flows through the cooking chamber 1 into the detection unit 2 at a faster speed, resulting in a smaller error time.

[0073] In one possible embodiment, the detection unit 2 includes a detection element 21 electrically connected to an electronic control module. Optionally, the detection element 21 can be a sensor capable of sending detection signals, and the electronic control module can be a device capable of receiving the detection signals from the detection element 21 and controlling the cooking function of the cooking device based on the detection signals from the detection element 21. The electronic control module may include electronic devices such as circuit boards and chips, and the electronic control module can execute a control strategy corresponding to the detection signals 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, specifically to obtain relevant parameter information of the gas in the cooking cavity, including but not limited to 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 chamber 1, thereby controlling the doneness of the food and preventing the food from being undercooked or overcooked during the cooking process. The electronic control system can also be used to control the flow rate of the guide member 42, thereby reducing the error time between the generation of gas in the cooking chamber 1 and its flow through the exhaust pipe into the detection unit 2 and being detected by the detection unit 2.

[0076] Please see Figure 3 , Figure 3 This is a schematic diagram of a steam oven provided in an embodiment of this application. Figure 3 As shown, this application discloses a steam oven, which includes an exhaust vent and any of the cooking devices mentioned above.

[0077] In one possible embodiment, the cooking device includes an exhaust section connected to the detection unit 2. The position of the exhaust end of the exhaust section can correspond to the position of the exhaust port, and the exhaust gas generated inside the cooking device can flow through the exhaust port and out of the steam oven. Figure 3 The exhaust vent is located at the back of the cooking appliance and is not in the center. Figure 3 The text appears to be a mix of Chinese characters and symbols, making it difficult to translate accurately. Figure 3 The exhaust section markings indicate the approximate location of the exhaust section.

[0078] Optionally, the steam oven also includes an air inlet, and the cooking device also includes an air intake end connected to the air inlet. The position of the air intake end can correspond to the position of the air inlet, and outside air can flow through the air inlet and the air intake 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, and the following describes an embodiment of the cooking method provided by this application. Please refer to... Figure 4 , Figure 4 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 1 This specification provides method operation steps as shown in the embodiments or flowcharts, but based on conventional or non-inventive labor, more or fewer operation steps may be included. The order of steps listed in the embodiments is merely one possible execution order among many and does not represent the only execution order. In actual devices, systems, or server products, the methods shown in the embodiments or drawings can be executed sequentially or in parallel (e.g., in a parallel processor or multi-threaded processing environment). Specifically, as... Figure 4 As shown, this cooking method is applied to any of the cooking devices described above, and the cooking method may include the following specific steps:

[0080] S1: In response to the cooking command received through the electronic control module, start the cooking function.

[0081] In one possible embodiment, the cooking device activates its cooking function in response to a cooking command received via the electronic control module. The cooking command may include operation commands such as those issued by the user via remote control, Bluetooth, or other means, remotely controlled cooking commands, and scheduled cooking program commands. Upon receiving such a cooking command, the cooking device can activate the cooking function of the cooking chamber 1 via the electronic control system.

[0082] S2: During the cooking process, the current maturity and reference maturity of the ingredients 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 chamber 1 through the detection element 21. When the cooking device includes multiple detection elements 21, the cooking device can take the average value of the current VOC value of the gas detected by these detection elements 21, or it can take the median value of the current VOC value of the gas detected by these detection elements 21.

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

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

[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 has reached the user-preset maturity level, and the cooking device can terminate the cooking function of the cooking chamber 1 through the electronic control system.

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

[0089] Please see Figure 5 , Figure 5 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 2 .like Figure 5 As shown, before performing S2: during the cooking process, before obtaining the current maturity and reference maturity of the gas inside the cooking chamber through the detection device, the following steps are also included:

[0090] S4: Obtain the internal temperature of the cooking cavity until the internal temperature is greater than or equal to the preset temperature.

[0091] In one possible embodiment, the cooking apparatus can acquire the internal temperature of the cooking cavity 1. Optionally, the cooking apparatus may include a temperature detection component disposed inside the cooking cavity 1. The temperature detection component may include a plurality of detection elements for detecting temperature, and the detection elements may be temperature detectors. The internal temperature may be the average of the current temperatures detected by the plurality of detection elements, or it may be the median of the current temperatures detected by the plurality of detection elements.

[0092] Optionally, during the period from when the food temperature inside the cavity is at room temperature to when the cavity temperature reaches the preset temperature, cooking cavity 1 is in the preheating stage and cooking has not actually begun. The cooking device can continuously monitor the cavity temperature of cooking cavity 1 until the cavity temperature is greater than or equal to the preset temperature. Cooking begins once the cavity temperature detected by the temperature detector is greater than or equal to the preset temperature.

[0093] In this embodiment, when the cooking chamber 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 reference VOC value of the gas in the cooking chamber through the detection unit 2, and also suspends the subsequent step of guiding the gas in the cooking chamber 1 through the guide member 42 to allow the gas in the cooking chamber 1 to flow into the detection unit 2. This reduces the energy consumption of detection through the detection unit 2 during the preheating stage and the heat carried away by the guided hot gas flowing out of the cooking chamber 1 and being discharged outside the cooking device when guiding the gas through the guide member 42.

[0094] Please see Figure 6 , Figure 6 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 3 .like Figure 6 As shown, when executing S2: During the cooking process, when the current maturity and reference maturity of the gas inside the cooking chamber are obtained by the detection unit, the following steps can be specifically performed:

[0095] S201: Obtain the reference VOC value of the gas inside the cooking cavity through the electronic control module.

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

[0097] Specifically, the detection unit may include an identification module, which can identify cooking parameters such as the type, quantity, and mixing ratio of the ingredients to be cooked.

[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 use this specific algorithm to identify the ingredients to be cooked and determine the reference VOC value of the gas in the cooking cavity at this time based on cooking parameters such as the type, quantity, and mixing ratio of the ingredients, as well as the cooking method and degree of maturity selected by the user.

[0099] S202: The reference maturity of the ingredients to be cooked is obtained by the electronic control module based on the reference VOC value.

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

[0101] Specifically, when the reference VOC value is 50%, the food to be cooked is fully cooked, and at this point, the reference maturity of the food can be 100%. When users wish to change the degree of cooking, they can adjust the reference maturity of the food by increasing or decreasing the reference VOC value, and the reference maturity of the food will change accordingly. Optionally, the reference VOC value can always be the same as the reference maturity, that is, the reference VOC value is the reference maturity itself.

[0102] S203: Detect the current VOC value of the gas inside the cooking cavity using a detection device.

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

[0104] S204: The current doneness of the food to be cooked is determined by the detection device based on the current VOC value.

[0105] Optionally, the cooking device can determine the current maturity of the food to be cooked based on the current VOC value using the detector 21. The current VOC value and the current maturity can satisfy a specific relationship.

[0106] Specifically, with a reference VOC value of 50%, when the current VOC value reaches 50%, the food to be cooked is fully cooked, and its current maturity can be 100%. When the current VOC value reaches 30%, the food to be cooked is more than half-cooked, and its current maturity can be greater than 50%. Optionally, the current VOC value can always be 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 the current VOC value of the gas in the cooking chamber. Based on the reference maturity and current maturity of the food to be cooked, it can determine the timing of stopping cooking, so as to control the degree of maturity of the food and prevent the food from being undercooked or overcooked.

[0108] Please see Figure 7 , Figure 7 This is a flowchart illustrating a cooking method provided in an embodiment of this application. Figure 2 .like Figure 7 As shown, after performing S2: during the cooking process, after obtaining the current maturity and reference maturity of the gas inside the cooking chamber through the detection unit, the following steps may also be included:

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

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

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

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

[0113] Optionally, the cooking apparatus acquires a reference maturity of the food to be cooked, which can be the VOC value of the gas inside the cooking chamber when the food is fully cooked. The cooking apparatus can determine an intermediate VOC value of the gas inside the cooking chamber based on the VOC value of the gas inside the cooking chamber when the food is fully cooked, and obtain an intermediate maturity of the gas inside the cooking chamber based on the intermediate VOC value, which can be the product of a second predetermined coefficient and the reference VOC value.

[0114] Specifically, the intermediate VOC value can be lower than the reference VOC value, and the second preset coefficient can be any positive value less than 1. The second preset coefficient can 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, thereby obtaining 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 one possible embodiment, before performing S3: if the current maturity is greater than or equal to the reference maturity, stop 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, the gas in the cooking chamber is guided by the flow guide to make the gas in the cooking chamber flow into the detection unit at a first flow rate.

[0118] In one 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 immature, the cooking device guides the gas in the cooking chamber 1 at a first speed through the guide member 42 so that the gas in the cooking chamber 1 flows through the exhaust assembly and enters the detection unit 2, thereby realizing the detection member 21 to detect the maturity of the gas in the cooking chamber 1 at the current moment.

[0119] Optionally, the first flow velocity of the gas in the cooking cavity is the average flow velocity 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 guiding velocity, or it can guide the gas in the cooking cavity 1 once every first guiding time interval.

[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 chamber is guided by the guide component so that the gas in the cooking chamber flows into the detection unit 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 degree of maturity is greater than the intermediate degree of maturity, and the food to be cooked is about to be cooked, the cooking device can guide the gas in the cooking chamber 1 through the guide member 42 so that the gas in the cooking chamber 1 flows into the detection unit 2 at a second flow rate greater than the first flow rate, thereby reducing the error time between the gas in the cooking chamber 1 being generated and flowing through the exhaust pipe into the detection unit 2 and being detected by the detection unit 2.

[0122] Optionally, the second flow velocity of the gas in the cooking cavity is the average flow velocity of the gas in the cooking cavity 1 over a certain time period. The guide member 42 can continuously guide the gas in the cooking cavity 1 at the second guiding velocity, or it can guide the gas in the cooking cavity 1 once every second guiding time interval. The second guiding velocity can be greater than the first guiding velocity, and the first guiding time can be greater than the second guiding time.

[0123] In this embodiment, the cooking device can guide the gas in the cooking chamber 1 through the guide member 42 so that the gas in the cooking chamber 1 flows into the detection unit 2. When the food to be cooked is still in an immature state, the guide member 42 guides the gas in the cooking chamber 1 at preset intervals. The guiding speed is slow, thereby reducing the heat carried away by the steam in the cooking chamber 1 when it flows out of the cooking chamber 1, and reducing heat loss.

[0124] When the food to be cooked is about to be cooked, the guide component 42 continuously guides the gas in the cooking chamber 1 so that the gas in the cooking chamber 1 continuously flows into the detection unit 2, which reduces the error time between the gas in the cooking chamber 1 being generated and flowing through the exhaust pipe into the detection unit 2 and being detected by the detection unit 2, and further improves the accuracy of detecting the degree of cooking of the food.

[0125] It should be noted that the apparatus and method embodiments in this application are based on the same concept. The order of the embodiments described above is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. Furthermore, specific embodiments have been described above. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps described in the claims can be performed in a different order than that shown in the embodiments and still achieve the desired results. Additionally, the processes depicted in the drawings do not necessarily require a specific or sequential order to achieve the desired results. In some implementations, multitasking and parallel processing are also possible or may be advantageous.

[0126] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the device embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions of the method embodiments.

[0127] Those skilled in the art will understand that all or part of the steps of the above embodiments can be implemented by hardware or by a program instructing related hardware. The program can be stored in a computer-readable storage medium, such as a read-only memory, a disk, or an optical disk.

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

Claims

1. A cooking apparatus, characterized in that, It includes a cooking cavity (1), a detection unit (2), and a base (3); The cooking cavity (1) and the detection unit (2) are connected; the cooking cavity (1) is fixedly mounted on the base (3); During the cooking process of the cooking device, the cooking chamber (1) is used to cook the 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 chamber (1), and to determine the time to stop cooking based on the reference maturity of the food to be cooked and the current maturity. The detection unit (2) is also used to obtain a reference cooking time for the food to be cooked, and to determine an intermediate cooking time for the food to be cooked based on the reference cooking time and a first predetermined coefficient; 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 and a second predetermined coefficient; the intermediate maturity is less than the reference maturity; the intermediate cooking time and the intermediate maturity are used to adjust the gas flow rate.

2. The cooking apparatus according to claim 1, characterized in that, It also includes the air intake (4); The cooking chamber (1) and the detection unit (2) are connected through the air intake unit (4).

3. The cooking apparatus according to claim 2, characterized in that, The air intake (4) includes an air intake pipe (41) and a flow guide (42). The two ends of the air inlet pipe (41) are respectively connected to the cooking cavity (1) and the detection unit (2); The guide (42) is connected to the air inlet pipe (41), and the guide (42) can guide the gas in the cooking chamber (1) so that the gas in the cooking chamber (1) flows into the detection unit (2).

4. The cooking apparatus according to claim 1, characterized in that, The detection unit (2) includes an electrically connected detection component (21) and an electronic control module; The detection element (21) is used to detect the current volatile organic compound (VOC) value of the gas in the cooking chamber (1), and the detection element (21) is used to determine the current doneness of the food to be cooked based on the current VOC value; The electronic control module is used to control the start and stop of the cooking function of the cooking chamber (1); the electronic control module is used to obtain the reference VOC value of the gas in the cooking chamber (1), and the electronic control module is used to obtain the reference maturity of the food to be cooked based on the reference VOC value.

5. A steam oven, characterized in that, Includes an exhaust port and a cooking apparatus as described in any one of claims 1-4; The cooking device includes an exhaust section that communicates with the detection section (2); the position of the exhaust end of the exhaust section corresponds to the position of the exhaust port.

6. A cooking method, characterized in that, Applied to the cooking apparatus as described in any one of claims 1-4, comprising: The cooking function is activated in response to a cooking command received via the electronic control module. During the cooking process, the current ripeness and reference ripeness of the ingredients to be cooked are obtained through the detection unit; A reference cooking time for the ingredient to be cooked is obtained, and an intermediate cooking time for the ingredient to be cooked is determined based on the reference cooking time and a first predetermined coefficient; the intermediate cooking time is less than the reference cooking time. The intermediate maturity of the ingredient to be cooked is determined based on the reference maturity and the second predetermined coefficient; the intermediate maturity is less than the reference maturity; the intermediate cooking time and the intermediate maturity are used to adjust the gas flow rate; If the current maturity level is greater than or equal to the reference maturity level, stop cooking.

7. The cooking method according to claim 6, characterized in that, Before obtaining the current and reference ripeness of the ingredient to be cooked through the detection unit during the cooking process, the method further includes: The internal temperature of the cooking cavity is obtained until the internal temperature 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 ripeness and reference ripeness of the ingredient to be cooked through the detection unit includes: The reference VOC value of the gas inside the cooking cavity is obtained through the electronic control module; The reference maturity of the food to be cooked is obtained by the electronic control module based on the reference VOC value; The current VOC value of the gas inside the cooking cavity is detected by a detection device; The current doneness of the food to be cooked can be determined using the detector based on the current VOC value.

9. The cooking method according to claim 6, characterized in that, Before stopping cooking if the current maturity is greater than or equal to the reference maturity, 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, the gas in the cooking chamber is guided by the flow guide to flow into the detection unit 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 chamber is guided by the flow guide to flow into the detection unit at a second flow rate; the first flow rate is less than the second flow rate.

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