Cooking control method of cooking utensil, cooking equipment and storage medium

Abstract

The invention discloses a cooking control method of a cooking utensil, cooking equipment and a storage medium, and belongs to the technical field of cooking, the control method comprises the following steps: in response to an unfreezing instruction, the cooking utensil is controlled to enter a first cooking stage, a first cooking temperature range of the first cooking stage is 40-80 DEG C, and a second cooking temperature range of the second cooking stage is 40-80 DEG C; the range of the first cooking humidity in the first cooking stage is 50%-100%, and the food materials to be cooked in the cooking cavity are pre-unfrozen in the first cooking stage. In the first stage of cooking, the food materials are pre-unfrozen under the relatively high-temperature and high-humidity conditions, so that the unfreezing speed is high, the temperature is low, the local temperature of the frozen food materials is not easy to quickly rise, the temperature difference between the inside and outside of the food materials in subsequent high-temperature cooking is reduced, the nutrition loss of the food materials, especially meat products, can be reduced, and the food quality is improved. The problems of excessive loss of nutrition and moisture of unfrozen meat and poor appearance and taste are solved, and the unfreezing efficiency is improved.

Description

Technical Field

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

[0002] In daily cooking scenarios, frozen meat or pre-prepared dishes need to be thawed before cooking. Traditional air thawing has disadvantages such as being time-consuming and causing the quality of frozen products to deteriorate after thawing. Prolonged thawing can also cause food to breed microorganisms, posing certain health and safety risks. Summary of the invention

[0003] Based on the above problems, the present invention provides a cooking control method of a cooking appliance, a cooking device and a storage medium.

[0004] A first aspect of the present invention provides a cooking control method, wherein the cooking device comprises a heating module and a cooking cavity, and the control method comprises:

[0005] In response to the thawing instruction, the cooking appliance is controlled to enter the first cooking stage, the first cooking temperature range of the first cooking stage is controlled to be 40°C to 80°C, and the first cooking humidity range of the first cooking stage is controlled to be 50% to 100%, so as to pre-thaw the ingredients to be cooked in the cooking cavity.

[0006] In some embodiments of the present invention, in the first cooking stage, the pre-thawing process includes at least two stages:

[0007] The thawing conditions of each stage include thawing temperature and thawing humidity. The thawing temperature is within the range of the first cooking temperature, and the thawing humidity is within the range of the first cooking humidity. Within the preset thawing humidity range, the thawing temperature of the previous stage is set to be greater than the thawing temperature of the next stage.

[0008] In some embodiments of the present invention, in the first cooking stage, the pre-thawing process includes three stages, wherein:

[0009] The first thawing temperature of the first stage of pre-thawing is in the range of 60°C to 80°C, and the first thawing humidity of the first stage of pre-thawing is in the range of 50% to 100%;

[0010] and / or, the second thawing temperature of the second stage of pre-thawing is in the range of 50° C. to 70° C., and the second thawing humidity of the second stage of pre-thawing is in the range of 60% to 100%;

[0011] And / or, the third thawing temperature of the third pre-thawing stage is in the range of 30° C. to 50° C., and the third thawing humidity of the third pre-thawing stage is in the range of 70% to 100%.

[0012] In some embodiments of the present invention, the first thawing humidity is lower than the second thawing humidity, the second thawing humidity is lower than the third thawing humidity, the first thawing temperature is higher than the second thawing temperature, and the second thawing temperature is higher than the third thawing temperature.

[0013] In some embodiments of the present invention, the thawing humidity is regulated during the thawing process of the first pre-thawing stage and the second pre-thawing stage so that the first thawing humidity and the second thawing humidity are in the range of 60% to 100%.

[0014] In some embodiments of the present invention, the first pre-thawing stage, the second pre-thawing stage and the third pre-thawing stage all include obtaining a thawing end parameter value of the food;

[0015] When the thawing end parameter value meets the preset thawing end condition, the current thawing stage ends and enters the next stage.

[0016] In some embodiments of the present invention, the thawing end parameter value of the food is the core temperature of the food or the working time of the first cooking stage.

[0017] The preset conditions for ending thawing in the first stage of pre-thawing include: the core temperature range of the food is -8°C to -4°C, or the working time of the first cooking stage reaches a first preset time;

[0018] The preset conditions for ending thawing in the second stage of pre-thawing include: the core temperature of the food is in the range of -4°C to -2°C, or the working time of the first cooking stage reaches a second preset time;

[0019] The preset conditions for ending thawing in the third stage of pre-thawing include: the core temperature range of the food is -2°C to 4°C, or the working time of the first cooking stage reaches a third preset time; wherein the first preset time is less than the second preset time, and the second preset time is less than the third preset time.

[0020] In some embodiments of the present invention, the thawing end parameter value of the food is the thawing time, and the thawing time to complete the first stage of pre-thawing is t1, the thawing time to complete the first stage of pre-thawing and the second stage of pre-thawing is t2, and the thawing time to complete the first stage of pre-thawing, the second stage of pre-thawing and the third stage of pre-thawing is t3, satisfying t3-t2<t2-t1, t3-t2<t1,

[0021] The preset conditions for ending thawing in the first stage of pre-thawing include: the thawing time reaches t1;

[0022] The preset conditions for ending thawing in the second stage of pre-thawing include: the thawing time reaches t2;

[0023] The preset condition for ending thawing in the third stage of pre-thawing includes: the thawing time reaches t3.

[0024] In some embodiments of the present invention, before starting the cooking instructions of the first cooking stage, the weight W of the food is obtained, and the weight W of the food is positively correlated with the thawing time t3.

[0025] In some embodiments of the present invention, the cooking appliance includes a fan, and during the pre-thawing process, the fan is controlled to run, and the wind speed of the first stage of the pre-thawing is set to the first thawing wind speed WS1, the wind speed of the second stage of the pre-thawing is set to the second thawing wind speed WS2, and the wind speed of the third stage of the pre-thawing is set to the third thawing wind speed WS3;

[0026] Among them, the third thawing wind speed WS3<the first thawing wind speed WS1≤the second thawing wind speed WS2.

[0027] In some embodiments of the present invention, the control method further includes:

[0028] Entering a second cooking stage after the first cooking stage, controlling a second cooking temperature of the second cooking stage to be greater than or equal to the first cooking temperature of the first cooking stage, and a second cooking time of the second cooking stage to be less than or equal to the first cooking time of the first cooking stage;

[0029] After the second cooking stage, a third cooking stage is entered, a third cooking temperature of the third cooking stage is controlled to be less than or equal to the second cooking temperature of the second cooking stage, and a third cooking time of the third cooking stage is controlled to be greater than or equal to the first cooking time of the first cooking stage.

[0030] In some embodiments of the present invention, the second cooking temperature of the second cooking stage ranges from 100°C to 220°C; and / or the third cooking temperature of the third cooking stage ranges from 100°C to 220°C.

[0031] In some embodiments of the present invention, the first cooking stage, the second cooking stage and the third cooking stage include obtaining a cooking end parameter value of the food, and when the cooking end parameter value meets a preset condition for ending cooking, the current cooking stage is ended and the next cooking stage is entered.

[0032] In some embodiments of the present invention, the temperature and humidity in the cooking cavity are used as the preset conditions for ending cooking.

[0033] The preset conditions for ending cooking in the first cooking stage include: maintaining the cooking time for more than or equal to 2 minutes under the conditions that the first cooking temperature is 30° C. to 80° C. and the first cooking humidity is 50% to 100%;

[0034] The preset conditions for ending cooking in the second cooking stage include: maintaining the second cooking humidity at ≤50% for a time greater than or equal to 2 minutes;

[0035] The preset cooking end condition of the third cooking stage includes: cooking the food until cooked under the condition that the third cooking temperature is 100° C. to 220° C.

[0036] In some embodiments of the present invention, the cooking time is used as the preset condition for ending cooking, and the first cooking time for completing the first cooking stage is T1, the time for completing the first cooking stage and the second cooking stage is T2, and the time for completing the first cooking stage, the second cooking stage and the third cooking stage is T3, satisfying T1:T3=(1:10)~(1:6), (T2-T1):T3≤1:6,

[0037] The preset conditions for ending cooking in the first cooking stage include: the first cooking time reaches T1;

[0038] The preset conditions for ending cooking in the second cooking stage include: the second cooking time reaches T2;

[0039] The preset cooking end condition of the third cooking stage includes: the third cooking time reaches T3.

[0040] In some embodiments of the present invention, before the step of responding to the thawing instruction, the control method includes:

[0041] Based on the temperature in the cooking cavity reaching a preset temperature, the thawing instruction is controlled to be sent, wherein the preset temperature is less than or equal to 0°C.

[0042] The present invention also provides a cooking device, comprising:

[0043] A cooking cavity for holding food;

[0044] A cooking detection component, used to detect cooking parameter values ​​during the cooking process;

[0045] A cooking component, used for cooking the food in the cooking cavity;

[0046] The cooking control component is used to receive the cooking parameter value detected by the cooking detection component, and to control the cooking component to cook the food according to the cooking control method as described above.

[0047] In some embodiments of the present invention, the cooking detection component includes:

[0048] A temperature detection device, used to detect the temperature in the cooking cavity;

[0049] A humidity detection device, used to detect the humidity in the cooking cavity;

[0050] And / or, the cooking assembly comprises:

[0051] a temperature control device for controlling the cooking temperature in the cooking cavity;

[0052] The humidity control device is used to control the cooking humidity in the cooking cavity.

[0053] In some embodiments of the present invention, the humidity control device comprises a spraying medium device, and the spraying medium device comprises an ultrasonic atomization device, a steam generator or a water pump device.

[0054] In some embodiments of the present invention, the cooking device includes an air fryer, a rice cooker, a pressure cooker, a frying pan or an electric oven.

[0055] The present invention also provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed, the steps in the cooking control method described above are implemented.

[0056] The beneficial effects that can be achieved by the present invention are:

[0057] When food is stored in a frozen state, the moisture inside will form ice crystals of varying sizes and uneven distribution, which will cause mechanical damage to the cell membrane of the food and destroy the internal tissue structure of the cells. Therefore, when the food is thawed, a large amount of juice will easily flow out of the food, taking away a large amount of flavor substances and nutrients, while accelerating the deformation and color change of the protein, and the tenderness, elasticity and other tastes will also decrease accordingly. The speed of thawing will have a great impact on the quality of the food, especially meat products.

[0058] In the cooking control method of the present invention, the temperature range is set to 40°C to 80°C and the humidity is set to 50% to 100% in the first cooking stage to pre-thaw the ingredients. The ingredients are pre-thawed in the above-mentioned high humidity environment, and the gaseous water condenses when encountering the frozen ingredients to release latent heat for thawing, which can provide more heat for heat transfer to the ingredients and accelerate the thawing process. According to the heat transfer law of the ingredients in the thawing process from frozen to room temperature and the phase change of meat products, the thawing temperature in the thawing process in a high humidity environment shows a trend of step-by-step reduction, which has the advantages of fast thawing, low temperature, and the frozen ingredients are not prone to rapid local temperature rise, which can reduce the nutrient loss of ingredients, especially meat products, is very friendly to the quality of the ingredients, and also improves the thawing efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0059] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0060] Figure 1 This is a thawing curve diagram according to an embodiment of the present invention.

[0061] Figure 2 The figure is a graph showing the relationship between food weight and thawing time according to an embodiment of the present invention.

[0062] Figure 3 The figure is a temperature variation curve diagram during the cooking process of one embodiment of the present invention.

[0063] Figure 4 It is a schematic structural diagram of a cooking device according to an embodiment of the present invention.

[0064] Figure 5 It is a schematic structural diagram of a cooking device according to another embodiment of the present invention.

[0065] Figure 6 This is a schematic structural diagram of a cooking device according to another embodiment of the present invention.

[0066] The figures are as follows:

[0067]

[0068] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0069] It should be understood that the specific embodiments described herein are only used to explain the present invention, and are not used to limit the present invention.

[0070] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0071] In the present invention, descriptions such as "first", "second", etc. are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the ability of ordinary technicians in the field to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0072] In daily cooking scenarios, frozen meat or pre-prepared dishes need to be thawed before cooking. Traditional air thawing has disadvantages such as being time-consuming and causing the quality of frozen products to deteriorate after thawing. Prolonged thawing can also cause food to breed microorganisms, posing certain health and safety risks.

[0073] In view of this, a first aspect of the present invention provides a cooking control method for a cooking appliance, the cooking appliance comprising a heating module and a cooking cavity, the control method comprising: in response to a thawing instruction, controlling the cooking appliance to enter a first cooking stage, controlling a first cooking temperature range of the first cooking stage to be 40°C to 80°C, and a first cooking humidity range of the first cooking stage to be 50% to 100%, so as to pre-thaw the ingredients to be cooked in the cooking cavity.

[0074] When food is frozen and stored, the internal moisture will form ice crystals of different sizes and uneven distribution, which will cause mechanical damage to the cell membrane of the food and destroy the internal tissue structure of the cell. Therefore, in the thawing process of cooking food, the food is easy to flow out a large amount of juice, taking away a large amount of flavor substances and nutrients, while accelerating the deformation and color change of protein, and the taste such as tenderness and elasticity will also decrease accordingly. The speed of thawing during cooking will have a great impact on the quality of food, especially meat products. In the present invention, the first cooking stage in the cooking process sets the first cooking temperature range to 40℃~80℃, and the first cooking humidity is 50%~100% to pre-thaw the food. The food is pre-thawed in a high humidity environment, and the gaseous water condenses when encountering the frozen food to release latent heat for thawing, which can provide more heat for heat transfer to the food and accelerate the thawing process.

[0075] In some embodiments, in the first cooking stage, the pre-thawing process includes at least two stages: the thawing conditions of each stage include thawing temperature and thawing humidity, the thawing temperature is within the first cooking temperature range, the thawing humidity is within the first cooking humidity range, and within the preset thawing humidity range, the thawing temperature of the previous stage is set to be greater than the thawing temperature of the next stage. In this embodiment, according to the heat transfer law of the food material during the thawing process from frozen to room temperature and the phase change of the meat product, the present invention makes the thawing temperature in the thawing process present a step-by-step reduction trend within the preset thawing humidity range, which has the advantages of fast thawing, low temperature, and the frozen food material is not prone to rapid local temperature rise, which can reduce the nutrient loss of the food material, especially the meat product, is very friendly to the quality of the food material, and also improves the thawing efficiency.

[0076] It can be understood that during the entire pre-thawing process of the first cooking stage, the thawing humidity is not limited to a point value, but can vary within a thawing humidity range. For example, in some embodiments, during the pre-thawing process, the preset thawing humidity range is 50% to 100% of the first cooking humidity, that is, during the pre-thawing process, the preset thawing humidity can be 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, etc., and varies within the humidity range of 50% to 100%. Similarly, the thawing temperature is not limited to a point value, and can be changed within a thawing temperature range. For example, in some embodiments, in the pre-thawing process, the preset thawing temperature range is the first cooking temperature of 40°C to 80°C, that is, in the pre-thawing process, the preset thawing temperature can be 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, etc., and is changed within the temperature range of 40°C to 80°C. In this embodiment, the food is thawed in a relatively high temperature and high humidity environment with a temperature of 40°C to 80°C and a humidity of 50% to 100%. The gaseous water condenses with the frozen food to release latent heat for thawing, which can provide more heat for heat transfer to the food and accelerate the thawing process. Moreover, thawing the food in a high humidity environment can reduce the loss of nutrition of the food, especially meat products, and is very friendly to the quality of the food.

[0077] In some embodiments, in the first cooking stage, the pre-thawing process includes three stages, referring to Figure 1The first thawing temperature of the first stage of pre-thawing is in the range of 60℃~80℃, and the first thawing humidity of the first stage of pre-thawing is in the range of 50%~100%. For example, the first thawing temperature can be any value in the range of 60℃~80℃, such as 60℃, 62℃, 65℃, 68℃, 70℃, 72℃, 75℃, 78℃, 80℃, etc., and the first thawing humidity can be any value in the range of 50%~100%, such as 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, etc. The second thawing temperature of the second stage of pre-thawing ranges from 50°C to 70°C, and the second thawing humidity of the second stage of pre-thawing ranges from 60% to 100%. For example, the second thawing temperature can be any value in the range of 50°C to 70°C, such as 50°C, 52°C, 55°C, 58°C, 60°C, 62°C, 65°C, 68°C, 70°C, etc., and the second thawing humidity can be any value in the range of 60% to 100%, such as 60%, 62%, 65%, 68%, 70%, 72%, 75%, 78%, 80%, 82%, 85%, 88%, 90%, 95%, 98%, 100%, etc. The range of the third thawing temperature of the third stage of pre-thawing is 30°C to 50°C, and the range of the third thawing humidity of the third stage of pre-thawing is 70% to 100%. For example, the third thawing temperature can be any value in the range of 30°C to 50°C such as 30°C, 32°C, 35°C, 38°C, 40°C, 42°C, 45°C, 48°C, 50°C, etc., and the third thawing humidity can be any value in the range of 70% to 100% such as 70%, 72%, 75%, 78%, 80%, 82%, 85%, 88%, 90%, 92%, 95%, 98%, 100%. In this embodiment, the thawing temperature in the pre-thawing process presents a trend of stepwise reduction under a high humidity environment, with fast thawing, low temperature, and the situation that the local temperature of the frozen food is not easy to rise rapidly, which can reduce the nutrient loss of food, especially meat products, is very friendly to the quality of food, and also improves the efficiency of thawing.

[0078] In some embodiments, during the pre-thawing process, the first thawing humidity is less than the second thawing humidity, the second thawing humidity is less than the third thawing humidity, the first thawing temperature is greater than the second thawing temperature, and the second thawing temperature is greater than the third thawing temperature. In this embodiment, the entire pre-thawing process is divided into three stages, and each stage combines different temperatures and humidities to thaw the food, so that the thawing humidity tends to gradually increase, and the thawing temperature tends to gradually decrease. It has the advantages of fast thawing, low temperature, and the frozen food is not prone to rapid local temperature rise, which can reduce the nutrient loss of food, especially meat products, is very friendly to the quality of food, and also improves the efficiency of thawing.

[0079] In some embodiments, the thawing humidity is regulated during the thawing process of the first pre-thawing stage and the second pre-thawing stage, so that the first thawing humidity and the second thawing humidity are in the range of 60% to 100%. For example, the first thawing humidity and the second thawing humidity can be any value between 60% and 100%, such as 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, etc. In this embodiment, it is only necessary to operate the humidity control module in the first stage of pre-thawing and the second stage of pre-thawing to control the thawing humidity to 60% to 100%. This can shorten the working time of the humidity control module, save energy, solve the problem of some control devices that cannot work intermittently, and also realize the thawing of food in a high humidity environment. In a high humidity environment, gaseous water condenses when encountering frozen food to release latent heat for thawing, which can provide more heat for heat transfer to the food and accelerate the thawing process. According to the heat transfer law of the food during the thawing process from frozen to room temperature and the phase change of meat products, the thawing temperature in the thawing process in a high humidity environment shows a step-by-step decrease trend, which has the advantages of fast thawing, low temperature, and it is not easy for the frozen food to have a rapid local temperature rise, which can reduce the nutrient loss of food, especially meat products, is very friendly to the quality of the food, and also improves the thawing efficiency.

[0080] In some embodiments, the first pre-thawing stage, the second pre-thawing stage and the third pre-thawing stage all include obtaining the thawing end parameter value of the food. When the thawing end parameter value meets the preset conditions for ending thawing, the current thawing stage is ended and the next thawing stage is entered.

[0081] In some embodiments, the thawing end parameter value of the food material is the center temperature of the food material, and the pre-thaw end preset condition of the first stage of pre-thaw includes: the center temperature range of the food material is -8℃~-4℃, which can be any value in the range of -8℃~-4℃, such as -8℃, -7℃, -6℃, -5℃, -4℃, etc.; the pre-thaw end preset condition of the second stage of pre-thaw includes: the center temperature range of the food material is -4℃~-2℃, which can be any value in the range of -4℃~-2℃, such as -4℃, -3℃, -2℃, etc.; the pre-thaw end preset condition of the third stage of pre-thaw includes: the center temperature range of the food material is -2℃~4℃, which can be any value in the range of -2℃~4℃, such as -2℃, -1℃, 0℃, 1℃, 2℃, 3℃, 4℃, etc. The center temperature of the food material can usually reflect the thawing state of the food material. In this embodiment, the thawing end node of each stage of the pre-thaw process is determined by monitoring the center temperature of the food material, which is conducive to improving the judgment accuracy. In this embodiment, the core temperature of the food can be detected by a temperature detection device provided in the equipment, and the detected data can be fed back to the cooking control component. The cooking control component controls the progress of cooking according to the feedback data, including controlling the progress of the pre-thawing process in the first cooking stage.

[0082] In another embodiment, the thawing end parameter value of the food material is the thawing time, and the thawing time to complete the first stage of pre-thawing is t1, the thawing time to complete the first stage of pre-thawing and the second stage of pre-thawing is t2, and the thawing time to complete the first stage of pre-thawing, the second stage of pre-thawing and the third stage of pre-thawing is t3, and t3-t2<t2-t1, t3-t2<t1, then: the preset thawing end condition of the first stage of pre-thawing includes: the thawing time reaches t1; the preset thawing end condition of the second stage of pre-thawing includes: the thawing time reaches t2; the preset thawing end condition of the third stage of pre-thawing includes: the thawing time reaches t3. In this embodiment, t3-t2<t2-t1, t3-t2<t1 are satisfied, that is, the thawing time of the third stage of pre-thawing is less than the thawing time of the second stage, and is also less than the thawing time of the first stage.

[0083] In one embodiment, the ratio of the thawing time of the first pre-thawing stage, the second pre-thawing stage and the third pre-thawing stage is 2:2:1.

[0084] In the present invention, the total thawing time t3 can change with the weight W of the food. Before starting the cooking instruction of the first cooking stage, the weight W of the food is obtained, and the total thawing time t3 is determined according to the linear relationship between the weight W of the food and the thawing time, and then the thawing time of each stage is determined according to the relationship between the thawing time of each stage. In some embodiments, the weight W of the food is positively correlated with the thawing time t3. The heavier the weight of the food, the longer the thawing time, so as to prevent the food from entering the subsequent cooking stage due to incomplete thawing, resulting in the problem of poor quality of the food after cooking.

[0085] In some embodiments, reference Figure 2 , Figure 2 The graph is a relationship between the weight W of the food and the thawing time in this embodiment. The following relationship exists between the weight W of the food and the total thawing time t3:

[0086]

[0087] In the relationship, the unit of W is g, the unit of t3 is min, and W is greater than 0, and t3 is greater than 0.

[0088] In this embodiment, a weight detection device can be provided in the device, and the weight detection device can be used to obtain the weight of the food placed in the cooking cavity, and then the obtained weight parameter is transmitted to the cooking control component, which determines and determines the total thawing time t3, allocates the thawing time of each stage according to the requirements of t3-t2<t2-t1, t3-t2<t1, and uses the thawing time of each stage as the thawing end parameter value. For example, when the thawing time reaches t1, it is judged that the preset thawing end condition of the first stage of pre-thawing is met, that is, the second stage of pre-thawing is entered; when the thawing time reaches t2, it is judged that the preset thawing end condition of the second stage of pre-thawing is met, that is, the third stage of pre-thawing is entered; when the thawing time reaches t3, it is judged that the preset thawing end condition of the third stage of pre-thawing is met, that is, the thawing is ended. At the same time, the first cooking stage can also be ended to enter the subsequent cooking stage.

[0089] The weight detection device of this embodiment can be arranged in the cooking cavity or on a platform for placing food in the cooking cavity. As long as the food is placed in the container or on the platform, the weight parameters of the food can be obtained.

[0090] In one embodiment, the weight W of the food is 250 g, and the thawing time t3 is 20 min.

[0091] In one embodiment, the weight W of the food is 500 g, and the thawing time t3 is 30 min.

[0092] In one embodiment, the weight W of the food is 750 g, and the thawing time t3 is 40 min.

[0093] In one embodiment, the weight W of the food is 1000 g, and the thawing time t3 is 50 min.

[0094] In the present invention, the above-mentioned food material can be a whole piece, or can be composed of a plurality of small pieces after being cut, or can be composed of a plurality of small pieces of smaller volume.

[0095] In the present invention, the thawing parameters from the first stage of pre-thawing to the third stage of pre-thawing include thawing temperature and thawing humidity, but are not limited to thawing temperature and thawing humidity, and may also include other parameters, such as thawing time and thawing wind speed.

[0096] In one embodiment, a fan is operated during the pre-thawing process, and the fan can be provided in a device to which the cooking control method of the present invention is applied. The wind speed of the first stage of pre-thawing is set to the first thawing wind speed WS1, the wind speed of the second stage of pre-thawing is set to the second thawing wind speed WS2, and the wind speed of the third stage of pre-thawing is set to the third thawing wind speed WS3. In this embodiment, the thawing parameters from the first stage of pre-thawing to the third stage of pre-thawing include the thawing wind speed, and the thawing wind speed is used to accelerate the convective heat transfer efficiency for thawing food, and can also achieve the effect of uniforming the humidity and temperature field in the cooking cavity or the cooking cavity.

[0097] In one embodiment, the third thawing wind speed WS3 < the first thawing wind speed WS3 ≤ the second thawing wind speed WS3. Because the thawing process in the third stage of pre-thawing will directly affect the appearance of the food, it is beneficial to maintain the water holding rate of the food under the condition of low temperature and low wind. Therefore, in this embodiment, the third thawing wind speed of pre-thawing is controlled to be less than the first thawing wind speed and the second thawing wind speed, which is beneficial to improve the moisture level of the food.

[0098] In the present invention, the thawed food materials include frozen pre-prepared dishes or fresh frozen food materials that have not been heated, and the fresh frozen food materials include meat products, such as mutton, pork, beef, etc.

[0099] In the present invention, the cooking cavity is a part of some equipment that executes the cooking control method of the present invention to cook food, and is mainly used to hold food. The equipment can be a cooking device, etc.

[0100] In some embodiments, the cooking control method of the present invention further includes at least a second cooking stage and a third cooking stage. When the first cooking stage is completed, the second cooking stage may be entered, and when the second cooking stage is completed, the third cooking stage may be entered.

[0101] In one embodiment, the second cooking temperature of the second cooking stage is greater than or equal to twice the first cooking temperature of the first cooking stage, and the second cooking time of the second cooking stage is less than or equal to the first cooking time of the first cooking stage. The second cooking temperature is much higher than the first cooking temperature, and can dry and dehumidify the high humidity environment generated in the first cooking stage, providing conditions for the food to produce crispy skin, so that the food can easily obtain a crispy outer and tender inner taste. The third cooking temperature of the third cooking stage is less than or equal to the second cooking temperature of the second cooking stage, and the third cooking time of the third cooking stage is greater than or equal to twice the first cooking time of the first cooking stage. In this embodiment, the cooking temperature is set to low temperature first and then high temperature. The frozen food is pre-thawed in the first cooking stage with relatively low temperature and relatively high humidity. This is beneficial to maintaining the moisture in the frozen food and reducing the loss of nutrients and the dry taste. In the second cooking stage, the temperature is increased for drying and dehumidification, which can provide the food with crispy surface conditions, which is beneficial to improving the tenderness and water retention rate of the food, especially the juice retention rate of the frozen food. It can also make the food crispy on the outside and tender on the inside, so that the food after cooking maintains a better taste and improves the edible quality of the cooked food. The third stage mainly plays the role of cooking the food to maturity.

[0102] In some embodiments, the second cooking temperature range of the second cooking stage is 100°C to 220°C, which can be 100°C, 120°C, 140°C, 150°C, 160°C, 170°C, 180°C, 200°C, 210°C, 220°C, etc. Under the above cooking temperature conditions, the high humidity environment generated in the first cooking stage can be quickly dried and dehumidified, providing conditions for the ingredients to produce crispy skin, making it easy for the ingredients to have a crispy outside and tender inside taste.

[0103] In some embodiments, the third cooking temperature of the third cooking stage is 100℃~220℃, which can be 100℃, 120℃, 140℃, 150℃, 160℃, 170℃, 180℃, 200℃, 210℃, 220℃, etc. The third cooking stage aims to cook the ingredients until mature. At a cooking temperature of 100℃~220℃, the ingredients can be cooked until mature.

[0104] In some embodiments, reference Figure 3 , Figure 3The cooking temperature change curve from the first cooking stage to the third cooking stage in the cooking control method of this embodiment. Among them, the first cooking temperature ranges from 40℃ to 80℃, and can be any value in the range of 40℃ to 80℃, such as 40℃, 45℃, 50℃, 55℃, 60℃, 65℃, 70℃, 75℃, 80℃, etc.; the first cooking humidity ranges from 50% to 100%, and can be any value in the range of 50% to 100%, such as 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, etc. The present invention pre-thaws the food under the conditions of low temperature and high humidity, which is conducive to maintaining the tenderness and water retention rate of the food, especially the frozen meat products, which can improve the juice retention rate of the frozen meat products after cooking, and combined with the drying and dehumidification in the second cooking stage and the high temperature cooking in the third cooking stage, the food can obtain the effect of crispy outside and tender inside. After the pre-thawing of the first cooking stage is completed, the cooking cavity 10 and the food contain a high amount of water. If high-temperature cooking is directly performed at this time, it is difficult for the food to obtain a cooking effect of being crispy on the outside and tender on the inside. Therefore, the second cooking stage of the present invention mainly dries and dehumidifies the food after the pre-thawing of the first cooking stage, and the second cooking temperature satisfies the second cooking temperature / first cooking temperature ≥ 2. The second cooking stage can dry and dehumidify the pre-thawed food by heating, appropriately reduce the water content of the food, and provide conditions for forming a crispy effect on the surface of the food. In one embodiment, the second cooking temperature ranges from 100°C to 220°C, and can be any value in the range of 100°C to 220°C, such as 100°C, 105°C, 110°C, 115°C, 120°C, 125°C, 130°C, 135°C, 140°C, 150°C, 155°C, 160°C, 165°C, 170°C, 175°C, 180°C, 185°C, 190°C, 195°C, 200°C, 210°C, 215°C, 220°C, etc. The pre-thawed food is dried and dehumidified under the above second cooking temperature range, and the humidity in the cooking cavity 10 is reduced to provide conditions for the food to produce a crispy surface. The third cooking stage is the process of cooking the food until it is cooked, and the third cooking time satisfies: the third cooking time ≤ the second cooking time. In one embodiment, the third cooking time ranges from 100° C. to 220° C., and can be any value in the range of 100° C. to 220° C., such as 100° C., 110° C., 120° C., 130° C., 140° C., 150° C., 160° C., 170° C., 180° C., 190° C., 200° C., 210° C., 220° C. Under the above cooking temperature conditions, it is beneficial to promote the maturity of the food, and make the cooked food have a good water retention rate, so as to achieve the effect of being crispy on the outside and tender on the inside.

[0105] In some embodiments, the first cooking stage, the second cooking stage and the third cooking stage include obtaining a cooking end parameter value of the ingredient, and when the cooking end parameter value meets a preset condition for ending cooking, ending the current cooking stage and entering the next cooking stage.

[0106] In some embodiments, the temperature and humidity of the cooking cavity are used as the preset conditions for ending cooking. The preset conditions for ending cooking in the first cooking stage include: maintaining the first cooking temperature at 30°C to 80°C and the first cooking humidity at 50% to 100% for a time greater than or equal to 2 minutes. The preset conditions for ending cooking in the second cooking stage include: maintaining the second cooking humidity at ≤50% for a time greater than or equal to 2 minutes. The preset conditions for ending cooking in the third cooking stage include: cooking the ingredients until they are cooked at the third cooking temperature at 100°C to 220°C.

[0107] In some embodiments, a method for determining whether the food is cooked to maturity in the third cooking stage includes: the core temperature of the food is greater than or equal to 70°C.

[0108] In some embodiments, the cooking time is used as the preset condition for ending cooking. The first cooking time for completing the first cooking stage is T1, the time for completing the first cooking stage and the second cooking stage is T2, and the time for completing the first cooking stage, the second cooking stage and the third cooking stage is T3. If T1:T3=(1:10)~(1:6), (T2-T1):T3≤1:6, then the preset condition for ending cooking in the first cooking stage includes: the first cooking time reaches T1, the preset condition for ending cooking in the second cooking stage includes: the second cooking time reaches T2, and the preset condition for ending cooking in the third cooking stage includes: the third cooking time reaches T3.

[0109] In some embodiments, in some embodiments, the total cooking time T3 from the start of cooking to the end of cooking ranges from 12 minutes to 60 minutes, and can be any value in the range of 12 minutes to 60 minutes, such as 12 minutes, 15 minutes, 18 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes, etc. The above cooking time range can cook the ingredients until they are mature.

[0110] In some embodiments, the cooking time is used as the preset condition for ending cooking, and the ratio of the first cooking time, the second cooking time, and the third cooking time is 1:1:4. Under the above ratio conditions, it is conducive to promoting the thawing of the ingredients, and providing conditions for the ingredients to form a crispy outside and tender inside taste effect during the cooking process, and it can also promote the maturity of the ingredients. In this embodiment, it can be understood that the first cooking time can be understood as the period from the beginning of the first cooking stage to the end of the first cooking stage, the second cooking time can be understood as the period from the beginning of the second cooking stage to the end of the second cooking stage, and the third cooking time can be understood as the period from the beginning of the third cooking stage to the end of the third cooking stage.

[0111] A second aspect of the present invention provides a cooking device 100, referring to Figures 4 to 6 The cooking device 100 of this embodiment includes:

[0112] The cooking chamber 10 is used to hold food 200;

[0113] A cooking detection component, used to detect cooking parameter values ​​during the cooking process;

[0114] A cooking component, used for cooking food 200 in the cooking cavity 10;

[0115] The cooking control component is used to receive the cooking parameter value detected by the cooking detection component, and to control the cooking component to cook the food 200 to be cooked according to the cooking control method of the present invention as described above.

[0116] In the present invention, the cooking detection component is used to detect the cooking parameter values ​​of the cooking cavity 10, and then feed back the acquired data to the cooking control component, and the cooking control component determines the cooking degree and cooking end point of the food according to the feedback information.

[0117] In some embodiments, the cooking detection component includes a temperature detection device 20 and a humidity detection device 30. The temperature detection device 20 is used to detect the temperature in the cooking cavity 10; the humidity detection device 30 is used to detect the humidity in the cooking cavity 10. The cooking detection component of this embodiment feeds back the detected cooking temperature parameters and cooking humidity parameters to the cooking control component, and then the cooking control component controls the temperature control device 40 and the humidity control device 50 in the cooking component to adjust the cooking temperature and cooking humidity during the cooking process.

[0118] In the present invention, the cooking control component controls the cooking component to cook the food. In some embodiments, the cooking component includes a temperature control device 40 and a humidity control device 50. The temperature control device 40 is used to control the cooking temperature in the cooking cavity 10, and the humidity control device 50 is used to control the cooking humidity in the cooking cavity 10.

[0119] In some embodiments, the humidity control device 50 includes a device for spraying a medium, and the device for spraying a medium includes an ultrasonic atomization device, a steam generation device, a water pump device, etc.

[0120] The medium sprayed by the medium spraying device of this embodiment can be water, liquid seasoning, solid-liquid mixture, etc.

[0121] In the present invention, the cooking component may further include other devices capable of adjusting cooking parameters.

[0122] In some embodiments, reference Figure 6 The cooking device 100 includes a fan 70. The fan 70 is operated during the pre-thawing process of cooking, thereby accelerating the convective heat transfer efficiency to thaw the food, and also making the thawing humidity and thawing temperature field in the cooking cavity 10 uniform.

[0123] In some embodiments, the fan 70 is also operated during other cooking stages of the first cooking stage to accelerate the convective heat transfer efficiency for cooking food and to make the humidity and temperature field in the cooking cavity 10 of the cooking device 100 uniform.

[0124] In some embodiments, reference Figures 5 and 6 The cooking device 100 of the present invention further comprises a water-blocking plate 60, which is used to hold food, thereby separating the food and the thawing liquid formed after pre-thawing in the first cooking stage.

[0125] In some embodiments, the cooking device 100 includes but is not limited to an air fryer, a rice cooker, a pressure cooker, a grill or an electric oven.

[0126] In daily cooking scenarios, frozen ingredients need to be thawed before cooking. Traditional air thawing has the disadvantages of being time-consuming and causing the quality of frozen ingredients to deteriorate after thawing. Prolonged thawing can also cause microorganisms to grow on the ingredients, posing certain health and safety risks. The cooking program provided in the above-mentioned cooking device 100 of the present invention includes a pre-thawing process. Pre-thawing the ingredients during the cooking process is beneficial to significantly shorten the thawing time, ensure the quality of the ingredients, and enhance the user experience.

[0127] In some embodiments, taking the air fryer as an example, continue to refer to Figures 4 to 6 The air fryer includes a cooking cavity 10 for holding food; a cooking detection component for detecting a cooking parameter value of the cooking cavity 10; a cooking component for cooking the food in the cooking cavity 10; and a cooking control component for receiving the cooking parameter value detected by the cooking detection component and for controlling the cooking component to cook the food 200 to be cooked according to the cooking control method of the present invention as described above.

[0128] In this embodiment, the cooking detection component is used to detect the cooking parameter values ​​of the cooking cavity 10, and then feed back the acquired data to the cooking control component, and the cooking control component determines the cooking degree and cooking end point of the food 200 based on the feedback information.

[0129] In some embodiments, the cooking detection component includes a temperature detection device 20 and a humidity detection device 30. The temperature detection device 20 is used to detect the temperature in the cooking cavity 10, and the humidity detection device 30 is used to detect the humidity in the cooking cavity 10. The cooking detection component of this embodiment feeds back the detected cooking temperature parameter and cooking humidity parameter to the cooking control component, and then the cooking control component controls the temperature control device 40 and the humidity control device 50 in the cooking component to adjust the cooking temperature and cooking humidity during the cooking process.

[0130] In some embodiments, the cooking detection component also includes a time detection device, which is used to detect the cooking time. When the cooking control method uses the cooking time as the cooking end parameter value, the time detection device can be used to determine the end time of each cooking stage and the start time of each cooking stage.

[0131] In this embodiment, the cooking control component controls the cooking component to cook the ingredients according to the feedback from the cooking detection component.

[0132] In some embodiments, the cooking assembly includes a temperature control device 40 and a humidity control device 50 . The temperature control device 40 is used to control the cooking temperature of the cooking cavity 10 ; and the humidity control device 50 is used to control the cooking humidity of the cooking cavity 10 .

[0133] For example, when the cooking instruction is started and the first cooking stage is entered, if the temperature detection device 20 detects that the temperature of the cooking cavity 10 does not meet the cooking temperature of the first cooking stage, the temperature detection device 20 will provide feedback to the cooking control component, and the cooking control component will send a temperature adjustment instruction to the temperature control device 40 to adjust the cooking environment of the cooking cavity 10 to the required cooking temperature. The above-mentioned temperature detection device 20 and temperature control device 40 are also suitable for adjusting the cooking temperature of the second cooking stage and the third cooking stage.

[0134] For example, when the humidity detection device 30 detects that the humidity of the cooking cavity 10 does not meet the humidity of the first cooking stage, it feeds back to the cooking control component, and the cooking control component sends a humidity adjustment instruction to the humidity control device 50 to adjust the cooking environment of the cooking cavity 10 to the required cooking humidity. The above-mentioned humidity detection device 30 and humidity control device 50 are also suitable for adjusting the cooking humidity of the second cooking stage and the third cooking stage.

[0135] In some embodiments, the humidity control device 50 includes a medium spraying device, and the medium sprayed by the medium spraying device is used to control the cooking humidity during cooking. Controlling the cooking humidity by spraying is conducive to uniformly increasing the humidity of the cooking cavity 10.

[0136] In some embodiments, the spraying medium device includes an ultrasonic atomization device, a steam generator, and a water pump device. The above spraying medium device is helpful to evenly increase the humidity of the food itself, so that the food can maintain a uniform taste after cooking.

[0137] In some embodiments, the medium in the spraying medium device includes at least one of water, liquid seasoning, and solid-liquid mixture. The water, liquid seasoning, and solid-liquid mixture are used to humidify the cooking cavity 10 and the food 200 itself, wherein the liquid seasoning can also be used to season the food before cooking during the humidification process of the food itself, which is conducive to promoting uniform seasoning of the food and maintaining a uniform taste of the food.

[0138] In some embodiments, the cooking component may also include other devices that can adjust cooking parameters, including but not limited to a time control device, which is used to control the cooking time. When the cooking control method uses the cooking time as the cooking end parameter value, the start and end of each cooking stage can be controlled by the time control device.

[0139] When the cooking detection component includes a time detection device, and the cooking component includes a time control device, the cooking control method uses the cooking time as the cooking end parameter value, and the time detection device feeds back the detected cooking time to the cooking control component, and the cooking control component then controls the time control device in the cooking component to control the end and start of cooking at each stage.

[0140] In some embodiments, reference Figure 5 and Figure 6 The air fryer also includes a water barrier 60, which is used to hold the food 200, thereby separating the food 200 from the liquid generated during the cooking process to avoid affecting the taste of the food.

[0141] In some embodiments, continue to refer to Figure 6 The air fryer further comprises a fan 70, which is disposed on the top of the air fryer. The fan 70 drives hot air to form a circulating heat flow in the closed pot, thereby making the food cooked. In this embodiment, the fan 70 is started during the pre-thawing process of the first cooking stage, thereby accelerating the convective heat transfer efficiency to thaw the food 200, and also making the cooking humidity and cooking temperature field in the cooking cavity 10 uniform.

[0142] Understandably, Figures 4 to 6The positions of the temperature control device 40, humidity control device 50, temperature detection device 20, and humidity detection device 30 shown in the figure are not unique, and can be set as needed as long as the requirements for controlling the humidity and temperature in the cooking cavity 10 are met.

[0143] The air fryer usually uses a fan 70 to drive hot air to form a circulating heat flow in the closed pot to make the food cooked. In some embodiments, continue to refer to Figure 6 The temperature control device 40 is arranged below the fan 70 , and the fan 70 drives the hot air circulation. The hot air can pass through the temperature control device 40 , which can improve the effectiveness of the temperature control device 40 in regulating the temperature of the cooking cavity 10 .

[0144] In some embodiments, the humidity detection device 30 is disposed on the wall of the cooking cavity 10 , which is beneficial to improving the detection sensitivity of the humidity of the cooking cavity 10 .

[0145] In some embodiments, the temperature detection device 20 is disposed on the wall of the cooking cavity 10 , which is beneficial to improving the detection sensitivity of the temperature of the cooking cavity 10 .

[0146] In some embodiments, the humidity control device 50 is disposed on the wall of the cooking cavity 10, which is helpful for controlling the humidity of the cooking cavity 10 and the food itself.

[0147] It should be noted that, in the embodiment of the present invention, if the above cooking control method is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiment of the present invention can be essentially or partly reflected in the form of a software product that contributes to the relevant technology. The computer software product is stored in a storage medium, including several instructions for enabling a device 100 to execute all or part of the methods described in each embodiment of the present invention. The aforementioned storage medium includes: various media that can store program codes, such as a U disk, a mobile hard disk, a read-only memory (ROM), a magnetic disk or an optical disk. In this way, the embodiment of the present invention is not limited to any specific combination of hardware and software.

[0148] In view of this, a third aspect of the present invention provides a computer-readable storage medium having a computer program stored thereon, which implements the steps in the above cooking control method embodiment when executed by a control component.

[0149] It should be noted that the above description of the storage medium embodiment is similar to the description of the above thawing method embodiment, and has similar beneficial effects as the method embodiment. For technical details not disclosed in the storage medium embodiment of the present invention, please refer to the description of the thawing method embodiment of the present invention for understanding.

[0150] The above is only an implementation method of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art who is familiar with the present technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A cooking control method for a cooking appliance, characterized in that: The cooking appliance comprises a heating module and a cooking cavity, and the control method comprises: In response to the thawing instruction, the cooking appliance is controlled to enter the first cooking stage, the first cooking temperature range of the first cooking stage is controlled to be 40°C to 80°C, and the first cooking humidity range of the first cooking stage is controlled to be 50% to 100%, so as to pre-thaw the ingredients to be cooked in the cooking cavity.

2. The cooking control method according to claim 1, characterized in that: In the first cooking stage, the pre-thawing process includes at least two stages: The thawing conditions of each stage include thawing temperature and thawing humidity. The thawing temperature is within the range of the first cooking temperature, and the thawing humidity is within the range of the first cooking humidity. Within the preset thawing humidity range, the thawing temperature of the previous stage is set to be greater than the thawing temperature of the next stage.

3. The cooking control method according to claim 2, characterized in that: In the first cooking stage, the pre-thawing process includes three stages, wherein: The first thawing temperature of the first stage of pre-thawing is in the range of 60°C to 80°C, and the first thawing humidity of the first stage of pre-thawing is in the range of 50% to 100%; and / or, the second thawing temperature of the second stage of pre-thawing is in the range of 50° C. to 70° C., and the second thawing humidity of the second stage of pre-thawing is in the range of 60% to 100%; And / or, the third thawing temperature of the third pre-thawing stage is in the range of 30° C. to 50° C., and the third thawing humidity of the third pre-thawing stage is in the range of 70% to 100%.

4. The cooking control method according to claim 3, characterized in that: The first thawing humidity is lower than the second thawing humidity, the second thawing humidity is lower than the third thawing humidity, the first thawing temperature is higher than the second thawing temperature, and the second thawing temperature is higher than the third thawing temperature.

5. The cooking control method according to claim 3, characterized in that: During the thawing process of the first pre-thawing stage and the second pre-thawing stage, the thawing humidity is regulated so that the first thawing humidity and the second thawing humidity are in the range of 60% to 100%.

6. The cooking control method according to claim 3, characterized in that: The first pre-thawing stage, the second pre-thawing stage and the third pre-thawing stage all include obtaining the thawing end parameter value of the food; When the thawing end parameter value meets the preset thawing end condition, the current thawing stage ends and enters the next stage.

7. The cooking control method according to claim 6, characterized in that: The parameter value for the end of thawing of the food is the core temperature of the food or the working time of the first cooking stage. The preset conditions for ending thawing in the first stage of pre-thawing include: the core temperature range of the food is -8°C to -4°C, or the working time of the first cooking stage reaches a first preset time; The preset conditions for ending thawing in the second stage of pre-thawing include: the core temperature of the food is in the range of -4°C to -2°C, or the working time of the first cooking stage reaches a second preset time; The preset conditions for ending thawing in the third stage of pre-thawing include: the core temperature range of the food is -2°C to 4°C, or the working time of the first cooking stage reaches a third preset time; wherein the first preset time is less than the second preset time, and the second preset time is less than the third preset time.

8. The cooking control method according to claim 6, characterized in that: The thawing end parameter value of the food is the thawing time. The thawing time to complete the first stage of pre-thawing is t1, the thawing time to complete the first stage of pre-thawing and the second stage of pre-thawing is t2, and the thawing time to complete the first stage of pre-thawing, the second stage of pre-thawing and the third stage of pre-thawing is t3, satisfying t3-t2<t2-t1, t3-t2<t1, The preset conditions for ending thawing in the first stage of pre-thawing include: the thawing time reaches t1; The preset conditions for ending thawing in the second stage of pre-thawing include: the thawing time reaches t2; The preset condition for ending thawing in the third stage of pre-thawing includes: the thawing time reaches t3.

9. The cooking control method according to claim 8, characterized in that: Before starting the cooking instruction of the first cooking stage, the weight W of the food is obtained, and the weight W of the food is positively correlated with the thawing time t3.

10. The cooking control method according to claim 3, characterized in that: The cooking appliance comprises a fan, and during the pre-thawing process, the fan is controlled to run, and the wind speed of the first stage of the pre-thawing is set to the first thawing wind speed WS1, the wind speed of the second stage of the pre-thawing is set to the second thawing wind speed WS2, and the wind speed of the third stage of the pre-thawing is set to the third thawing wind speed WS3; Among them, the third thawing wind speed WS3<the first thawing wind speed WS1≤the second thawing wind speed WS2.

11. The cooking control method according to any one of claims 1 to 10, characterized in that: The control method further comprises: Entering a second cooking stage after the first cooking stage, controlling a second cooking temperature of the second cooking stage to be greater than or equal to the first cooking temperature of the first cooking stage, and a second cooking time of the second cooking stage to be less than or equal to the first cooking time of the first cooking stage; After the second cooking stage, a third cooking stage is entered, a third cooking temperature of the third cooking stage is controlled to be less than or equal to the second cooking temperature of the second cooking stage, and a third cooking time of the third cooking stage is controlled to be greater than or equal to the first cooking time of the first cooking stage.

12. The cooking control method according to claim 11, characterized in that: The second cooking temperature of the second cooking stage ranges from 100°C to 220°C; and / or the third cooking temperature of the third cooking stage ranges from 100°C to 220°C.

13. The cooking control method according to claim 11, characterized in that: The first cooking stage, the second cooking stage and the third cooking stage include obtaining a cooking end parameter value of the food, and when the cooking end parameter value meets a preset condition for ending cooking, ending the current cooking stage and entering the next cooking stage.

14. The cooking control method according to claim 13, characterized in that: The temperature and humidity in the cooking cavity are used as the preset conditions for ending cooking. The preset conditions for ending cooking in the first cooking stage include: maintaining the cooking time for more than or equal to 2 minutes under the conditions that the first cooking temperature is 30° C. to 80° C. and the first cooking humidity is 50% to 100%; The preset conditions for ending cooking in the second cooking stage include: maintaining the second cooking humidity at ≤50% for a time greater than or equal to 2 minutes; The preset cooking end condition of the third cooking stage includes: cooking the food until cooked under the condition that the third cooking temperature is 100° C. to 220° C.

15. The cooking control method according to claim 13, characterized in that: Taking cooking time as the preset condition for ending cooking, assuming that the first cooking time for completing the first cooking stage is T1, the time for completing the first cooking stage and the second cooking stage is T2, and the time for completing the first cooking stage, the second cooking stage and the third cooking stage is T3, satisfying T1:T3=(1:10)~(1:6), (T2-T1):T3≤1:6, The preset conditions for ending cooking in the first cooking stage include: the first cooking time reaches T1; The preset conditions for ending cooking in the second cooking stage include: the second cooking time reaches T2; The preset cooking end condition of the third cooking stage includes: the third cooking time reaches T3.

16. The cooking control method according to claim 1, characterized in that: Before the step of responding to the thawing instruction, the control method includes: Based on the temperature in the cooking cavity reaching a preset temperature, the thawing instruction is controlled to be sent, wherein the preset temperature is less than or equal to 0°C.

17. A cooking device, characterized in that: include: A cooking cavity for holding food; A cooking detection component, used to detect cooking parameter values ​​during the cooking process; A cooking component, used for cooking the food in the cooking cavity; A cooking control component is used to receive the cooking parameter value detected by the cooking detection component, and to control the cooking component to cook the food according to the cooking control method according to any one of claims 1 to 16.

18. The cooking device according to claim 17, characterized in that The cooking detection component comprises: A temperature detection device, used to detect the temperature in the cooking cavity; A humidity detection device, used to detect the humidity in the cooking cavity; And / or, the cooking assembly comprises: a temperature control device for controlling the cooking temperature in the cooking cavity; The humidity control device is used to control the cooking humidity in the cooking cavity.

19. The cooking device according to claim 18, characterized in that The humidity control device comprises a medium spraying device, and the medium spraying device comprises an ultrasonic atomizing device, a steam generator or a water pump device.

20. The cooking device according to any one of claims 17 to 19, characterized in that: The cooking device includes an air fryer, an electric rice cooker, a pressure cooker, a frying-roasting machine or an electric oven.

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

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