Cooking utensil, control method and device thereof, electronic equipment and readable storage medium

Abstract

The invention provides a cooking utensil, a control method and device of the cooking utensil, electronic equipment and a readable storage medium, the control method of the cooking utensil is used for the cooking utensil, the cooking utensil comprises a cooking cavity and heating pieces, the heating pieces are arranged on the two opposite sides of the cooking cavity and used for supplying heat to the cooking cavity, and the control method comprises the steps that operation input of the cooking utensil is received; in response to the operation input, controlling the cooking utensil to preprocess food materials so as to enable the food materials to expand; after pretreatment, the heating piece is controlled to supply heat to the cooking cavity so as to cook the food materials.

Description

Technical Field

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

[0002] At present, when cooking utensils are used to fry food, it is easy for the upper and lower sides to have inconsistent frying colors. The main reason is that when the food is put into the cooking utensils, the heating elements on the upper and lower sides of the food begin to fry the food. Since the food has not expanded, the upper surface of the food is far away from the upper heating element, and the heating elements on both sides of the food cannot fry the food synchronously. The upper and lower sides of the food are heated successively, resulting in inconsistent color of the finished product. Summary of the invention

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

[0004] To this end, a first aspect of the present invention provides a method for controlling a cooking appliance.

[0005] A second aspect of the present invention further provides a control device for a cooking appliance.

[0006] A third aspect of the present invention also provides a cooking appliance.

[0007] A fourth aspect of the present invention also provides an electronic device.

[0008] The fifth aspect of the present invention also provides a readable storage medium.

[0009] In view of this, a first aspect of the present invention proposes a control method for a cooking appliance, which is used for the cooking appliance. The cooking appliance includes a cooking cavity and a heating element. The heating element is arranged on opposite sides of the cooking cavity and is used to supply heat to the cooking cavity. The control method includes: receiving an operation input to the cooking appliance; in response to the operation input, controlling the cooking appliance to pre-process food materials to make the food materials expand; after the pre-processing, controlling the heating element to supply heat to the cooking cavity to cook the food materials.

[0010] The control method of the cooking appliance provided by the present invention receives the operation input of the cooking appliance, and after responding to the operation input of the cooking appliance, controls the cooking appliance to pre-process the food material so that the food material expands. After the food material expands, the volume increases, thereby reducing the distance between the food material and the two opposite walls of the cooking cavity. After the pre-processing, the heating element is controlled to supply heat to the cooking cavity to cook the food material. Since the distance between the food material and the two opposite walls of the cooking cavity is shortened after the food material expands, both sides of the food material can be heated by the heating elements on the two opposite walls of the cooking cavity, thereby making the cooking degree and color degree of both sides of the food material more uniform, and there is no need for the user to turn the food material over halfway, thereby improving the cooking effect. The control method of the cooking appliance proposed in the present application has a step of pre-processing the food material before cooking the food material, so that the food material expands, so that the color and doneness of the upper and lower surfaces of the food material are more uniform, thereby improving the cooking effect.

[0011] The control method of the cooking appliance provided by the present invention may also have the following additional technical features:

[0012] In some possible designs, the step of controlling the cooking appliance to pre-process the food includes: controlling the heating element to heat the cooking cavity within a first temperature range to cause the food in the cooking cavity to ferment and expand.

[0013] In this design, the cooking appliance is controlled to pre-process the food, specifically, the cooking cavity is heated by a heating element. Specifically, the heating element supplies heat to the cooking cavity within a first temperature range, so that the food in the cooking cavity is heated to accelerate fermentation and then expand. That is, in the pre-processing step, the food is expanded by heating the food, thereby reducing the distance between the expanded food and the relative wall of the cooking cavity, thereby improving cooking uniformity.

[0014] In some possible designs, the first temperature range is greater than or equal to 28°C and less than or equal to 48°C.

[0015] In this design, if the value of the first temperature range is too large, the temperature will be too high, causing the yeast to fail, and the food will not expand. If the value of the first temperature range is too small, the fermentation speed will be too slow, resulting in the overall cooking time being too long, or the food will be cooked before it is fully expanded, resulting in uneven doneness on both sides of the food. Therefore, setting the first temperature range between 28°C and 48°C can ensure both effective and rapid fermentation of the food, shorten the overall cooking time, and make the doneness of both sides of the food more even.

[0016] In some possible designs, the cooking appliance includes a vacuum device, which is connected to the cooking cavity and is used to vacuum the cooking cavity. The step of controlling the cooking appliance to pre-process the food includes: controlling the vacuum device to vacuum the cooking cavity so as to expand the food in the cooking cavity, wherein the step of controlling the cooking appliance to pre-process the food includes: controlling the heating element to heat the cooking cavity within a first temperature range so that the food in the cooking cavity ferments and expands, after controlling the heating element to heat the cooking cavity within the first temperature range, controlling the vacuum device to vacuum the cooking cavity, or after controlling the vacuum device to vacuum the cooking cavity, controlling the heating element to heat the cooking cavity within the first temperature range.

[0017] In this design, the cooking appliance includes a vacuum device, which can perform a vacuum operation on the cooking cavity. The step of pre-processing the food includes controlling the vacuum device to vacuum the cooking cavity, so that the pressure in the cooking cavity is reduced, and the air pressure inside the food is greater than the air pressure in the cooking cavity, and then the gas inside the food expands, and the food is rapidly expanded to ensure the cooking effect on both sides of the food. The vacuum device vacuums the cooking cavity, so that the food expands and the pre-processing time is shortened.

[0018] In some possible designs, after pretreatment, the step of controlling the heating element to heat the cooking cavity to cook the food includes: after the pretreatment is performed for a target time, controlling the heating element to heat the cooking cavity at a second temperature range.

[0019] In this design, after the food is pre-processed for a target time, the food expands, and the heating element is controlled to supply heat to the cooking cavity within a second temperature range to achieve cooking of the food.

[0020] In some possible designs, the second temperature range is greater than or equal to 150° C. and less than or equal to 230° C.

[0021] In this design, if the value of the second temperature range is too small, it will affect the cooking time and cooking effect. If the value of the second temperature range is too large, it will cause the ingredients to be burnt. Therefore, the second temperature range is set between 150°C and 230°C, which not only ensures the cooking effect but also shortens the cooking time.

[0022] According to a second aspect of the present invention, a control device for a cooking utensil is also proposed, which is used for the cooking utensil. The cooking utensil includes a cooking cavity and a heating element. The heating element is arranged on opposite sides of the cooking cavity for supplying heat to the cooking cavity. The control device includes: a receiving unit for receiving operation input to the cooking utensil; a response unit for responding to the operation input; a control unit for controlling the cooking utensil to pre-process food materials so that the food materials are in contact with both sides of the cooking cavity where the heating elements are arranged; after pre-processing, controlling the heating element to supply heat to the cooking cavity to cook the food materials.

[0023] The control device of the cooking utensil provided in the second aspect of the present invention comprises a receiving unit, a responding unit and a control unit, wherein the receiving unit receives the operation input of the cooking utensil, and after the responding unit responds to the operation input of the cooking utensil, the control unit controls the cooking utensil to pre-treat the food material so that the food material expands, and the volume of the food material increases after expansion, thereby reducing the distance between the food material and the two opposite walls of the cooking cavity, and after pre-treating, the heating element is controlled to supply heat to the cooking cavity to cook the food material, and since the distance between the food material and the two opposite walls of the cooking cavity is shortened after the food material expands, both sides of the food material can be heated by the heating element on the two opposite walls of the cooking cavity, thereby making the cooking degree and color degree of both sides of the food material more uniform, and the user does not need to turn the food material over halfway, thereby improving the cooking effect. The control device of the cooking utensil proposed in the present application has a step of pre-treating the food material before cooking the food material, so that the food material expands, and the color and doneness of the upper and lower surfaces of the food material are more uniform, thereby improving the cooking effect.

[0024] According to a third aspect of the present invention, a cooking appliance is provided, comprising: a cooking cavity; a heating element for supplying heat to the cooking cavity, the heating element being arranged on opposite sides of the cooking cavity; and a control device for the cooking appliance as provided in any one of the second aspects.

[0025] The cooking device provided in the third aspect of the present invention comprises a cooking cavity and a heating element, wherein the heating element is used to heat the cooking cavity and cook the food in the cooking cavity. The heating element is arranged on two opposite sides of the cooking cavity, and the food can be cooked on the opposite sides of the food. At the same time, the control device can pre-treat the food, so that the food expands during the pre-treating stage, thereby reducing the distance between the food and the heating elements arranged on the two opposite sides of the cooking cavity, so that the heating elements on the two sides of the cooking cavity can heat both sides of the food at the same time, thereby ensuring the uniformity of heating on both sides of the food.

[0026] In some possible designs, the cooking utensil further includes: a first plate body and a second plate body, the heating element includes a first heating element and a second heating element, the first heating element is arranged on the first plate body, the second heating element is arranged on the second plate body, the first plate body and the second plate body can be connected in an openable and closable manner, and when the first plate body and the second plate body are closed, the first plate body and the second plate body enclose a cooking cavity.

[0027] In this design, the cooking utensil also includes a first plate body and a second plate body that can be opened and closed, and the heating element includes a first heating element and a second heating element. When the first plate body and the second plate body are closed, a cooking cavity is enclosed. The first heating element is arranged on the first plate body, and the second heating element is arranged on the second plate body. The first heating element and the second heating element can heat both sides of the food at the same time.

[0028] In some possible designs, the cooking appliance further includes: a vacuum device, which is connected to the cooking cavity and is used to vacuum the cooking cavity, wherein the connection between the first plate body and the second plate body is connected by a sealing member to seal the cooking cavity.

[0029] In this design, the cooking appliance includes a vacuum device, which can perform a vacuum operation on the cooking cavity, so that the pressure in the cooking cavity is reduced, and the air pressure inside the food is greater than the air pressure in the cooking cavity, so that the gas inside the food expands, and the food is rapidly expanded to ensure the cooking effect on both sides of the food. The vacuum device vacuums the cooking cavity, which realizes the expansion of the food and shortens the pre-processing time.

[0030] According to a fourth aspect of the present invention, an electronic device is also proposed, comprising: a processor and a memory, the memory storing programs or instructions that can be run on the processor, and when the programs or instructions are executed by the processor, the steps of the control method of the cooking appliance proposed in any one of the first aspects above are implemented.

[0031] The electronic device provided in the fourth aspect of the present invention includes the steps of the cooking appliance control method proposed in any of the above technical solutions, and therefore has all the beneficial effects of the cooking appliance control method, which will not be described in detail here.

[0032] According to a fifth aspect of the present invention, a readable storage medium is further provided, on which a program or instruction is stored. When the program or instruction is executed by a processor, the control method of the cooking appliance as described in any one of the first aspects is executed.

[0033] The readable storage medium provided in the fifth aspect of the present invention includes the steps of the cooking appliance control method proposed in any of the above technical solutions, and therefore has all the beneficial effects of the cooking appliance control method, which will not be repeated here.

[0034] Additional aspects and advantages of the present invention will become apparent from the following description or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0036] Figure 1 One of the flow charts showing a method for controlling a cooking appliance according to an embodiment of the present invention;

[0037] Figure 2 A second flowchart of a method for controlling a cooking appliance according to an embodiment of the present invention is shown;

[0038] Figure 3A third flowchart of a method for controlling a cooking appliance according to an embodiment of the present invention is shown;

[0039] Figure 4 A fourth flowchart of a method for controlling a cooking appliance according to an embodiment of the present invention is shown;

[0040] Figure 5 One of the structural schematic diagrams of a cooking appliance according to an embodiment of the present invention is shown;

[0041] Figure 6 A second structural schematic diagram of a cooking appliance according to an embodiment of the present invention is shown;

[0042] Figure 7 One of the graphs showing the cooking temperature and cooking time of a cooking appliance in a cooking process according to an embodiment of the present invention;

[0043] Figure 8 A second graph showing the cooking temperature and cooking time of a cooking appliance in a cooking process according to an embodiment of the present invention;

[0044] Fig. 9 A third graph showing the cooking temperature and cooking time of a cooking appliance in a cooking process according to an embodiment of the present invention;

[0045] Fig.10 A schematic block diagram showing a control device for a cooking appliance according to an embodiment of the present invention;

[0046] Fig.11 A schematic block diagram of an electronic device according to an embodiment of the present invention is shown.

[0047] in, Figure 5 and Figure 6 The corresponding relationship between the reference numerals and the component names is as follows:

[0048] 1 cooking utensil, 10 first plate body, 12 second plate body, 14 cooking cavity, 16 heating element, 160 first heating element, 162 second heating element, 18 vacuum device. DETAILED DESCRIPTION

[0049] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0050] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0051] Refer to the following Figures 1 to 11 The present invention describes a cooking appliance and a control method, device, electronic device, and readable storage medium thereof according to some embodiments of the present invention.

[0052] like Figure 1 As shown, according to one embodiment of the present invention, the present invention provides a control method for a cooking appliance, which is used for the cooking appliance. The cooking appliance includes a cooking cavity and a heating element. The heating element is arranged on two opposite sides of the cooking cavity for heating the cooking cavity. The control method includes:

[0053] S102: receiving an operation input of a cooking appliance;

[0054] S104: In response to the operation input, controlling the cooking appliance to pre-process the food so as to expand the food;

[0055] S106: After pre-processing, controlling the heating element to supply heat to the cooking cavity to cook the food.

[0056] The control method of the cooking appliance provided by the present invention receives the operation input of the cooking appliance, and after responding to the operation input of the cooking appliance, controls the cooking appliance to pre-process the food material so that the food material expands. After the food material expands, the volume increases, thereby reducing the distance between the food material and the two opposite walls of the cooking cavity. After the pre-processing, the heating element is controlled to supply heat to the cooking cavity to cook the food material. Since the distance between the food material and the two opposite walls of the cooking cavity is shortened after the food material expands, both sides of the food material can be heated by the heating elements on the two opposite walls of the cooking cavity, thereby making the cooking degree and color degree of both sides of the food material more uniform, and there is no need for the user to turn the food material over halfway, thereby improving the cooking effect. The control method of the cooking appliance proposed in the present application has a step of pre-processing the food material before cooking the food material, so that the food material expands, so that the color and doneness of the upper and lower surfaces of the food material are more uniform, thereby improving the cooking effect.

[0057] It is understandable that the operation input includes the operation input of the user. The food material includes food material that can expand, specifically including pasta.

[0058] In a specific application, after the food is pre-processed, the food expands so that the food contacts both opposite side walls of the cooking chamber where the heating element is disposed. In this way, when the heating element is controlled to cook the food, the upper and lower surfaces of the food can be heated at the same time, so that the color and doneness of the upper and lower surfaces of the food are more uniform.

[0059] Optionally, after controlling the cooking appliance to pre-process the food for a target time, the process proceeds to step S106.

[0060] The target duration is greater than or equal to 20 seconds and less than or equal to 3600 seconds.

[0061] like Figure 2 FIG. 1 shows a control method of a cooking appliance according to an embodiment of the present invention, comprising:

[0062] S202: receiving operation input of a cooking appliance;

[0063] S204: In response to the operation input, controlling the heating element to heat the cooking cavity within a first temperature range, so that the food in the cooking cavity ferments and expands;

[0064] S206: After pre-processing, controlling the heating element to supply heat to the cooking cavity to cook the food.

[0065] In this embodiment, the cooking appliance is controlled to pre-process the food, specifically, the cooking cavity is heated by a heating element. Specifically, the heating element supplies heat to the cooking cavity within a first temperature range, so that the food in the cooking cavity is accelerated to ferment and then expand after being heated. That is, in the pre-processing step, the food is expanded by heating the food, thereby reducing the distance between the expanded food and the relative wall of the cooking cavity, thereby improving the cooking uniformity.

[0066] Optionally, the ingredient is dough using yeast as a leavening agent.

[0067] It can be understood that the first temperature range is the range within which the food can ferment.

[0068] According to some embodiments of the present application, optionally, the first temperature range is greater than or equal to 28°C and less than or equal to 48°C.

[0069] In this embodiment, if the value of the first temperature range is too large, the temperature will be too high, causing the yeast and the like to fail, thereby causing the food to fail to expand. If the value of the first temperature range is too small, the fermentation speed will be too slow, resulting in the overall cooking time being too long, or the food will be cooked before it is fully expanded, resulting in uneven doneness on both sides of the food. Therefore, setting the first temperature range between 28°C and 48°C can ensure both effective and rapid fermentation of the food, shorten the overall cooking time, and make the doneness of both sides of the food more even.

[0070] like Figure 3 FIG. 1 shows a control method of a cooking appliance according to an embodiment of the present invention. The cooking appliance includes a vacuum device, which is connected to a cooking cavity and is used to vacuum the cooking cavity. The control method includes:

[0071] S302: receiving operation input of a cooking appliance;

[0072] S304: In response to the operation input, controlling the vacuum device to vacuum the cooking cavity so as to expand the food in the cooking cavity;

[0073] S306: After pre-processing, controlling the heating element to supply heat to the cooking cavity to cook the food.

[0074] In this embodiment, the cooking appliance includes a vacuum device, which can perform a vacuum operation on the cooking cavity. The step of pre-processing the food includes controlling the vacuum device to vacuum the cooking cavity, so that the pressure in the cooking cavity is reduced, and the air pressure inside the food is greater than the air pressure in the cooking cavity, and then the gas inside the food expands, and the food is rapidly expanded to ensure the cooking effect on both sides of the food. The vacuum device vacuums the cooking cavity, so that the food expands and the pre-processing time is shortened.

[0075] like Figure 4 FIG. 1 shows a control method of a cooking appliance according to an embodiment of the present invention. The cooking appliance includes a vacuum device, which is connected to a cooking cavity and is used to vacuum the cooking cavity. The control method includes:

[0076] S402: receiving operation input of a cooking appliance;

[0077] S404: In response to the operation input, controlling the heating element to heat the cooking cavity within a first temperature range, so that the food in the cooking cavity ferments and expands;

[0078] S406: Controlling the vacuum device to vacuum the cooking cavity so that the food in the cooking cavity expands;

[0079] S408: After pre-processing, controlling the heating element to supply heat to the cooking cavity to cook the food.

[0080] In this embodiment, during the pretreatment process, the food is first heated within a first temperature range, and then the cooking cavity is vacuumed to quickly allow the upper and lower sides of the food to contact both sides of the cooking cavity; this achieves a consistent baking color, shortens the cooking time, and improves cooking efficiency.

[0081] Among them, the step of controlling the cooking appliance to pre-process the food includes: controlling the heating element to heat the cooking cavity within a first temperature range so that the food in the cooking cavity ferments and expands; after the step of controlling the heating element to heat the cooking cavity within the first temperature range, controlling the vacuum device to vacuum the cooking cavity, or after controlling the vacuum device to vacuum the cooking cavity, controlling the heating element to heat the cooking cavity within the first temperature range.

[0082] In a specific application, during the pretreatment process, the food may be heated within a first temperature range by controlling the heating element alone to achieve expansion of the food.

[0083] The cooking chamber can also be vacuumed by a vacuum device alone to achieve expansion of the food.

[0084] The expansion of the food material can also be achieved by a combination of heating the food material within a first temperature range and vacuuming the cooking chamber. For example, during the pretreatment process, the food material is first heated within a first temperature range, and then the cooking chamber is vacuumed. Specifically, the food material may be first heated within a first temperature range for a first period of time, and then the heating element is turned off, and the vacuuming device is controlled to vacuum the cooking chamber so that the vacuum degree in the cooking chamber is a first vacuum degree and is maintained for a second period of time. The target period of time includes a first period of time and a second period of time. The first period of time, the second period of time and the first vacuum degree may be pre-set. For example, the first period of time is greater than or equal to 5 minutes and less than or equal to 60 minutes, the second period of time is greater than or equal to 20s and less than or equal to 120s, and the first vacuum degree is between negative 20kPa and negative 70kPa. Specifically, the first period of time is equal to 30 minutes, and the second period of time is equal to 45s.

[0085] Alternatively, the cooking cavity may be vacuumed first and then heated within the first temperature range, or the cooking cavity may be heated within the first temperature range and vacuumed by a vacuuming device at the same time.

[0086] According to some embodiments of the present application, optionally, after pretreatment, the step of controlling the heating element to heat the cooking cavity to cook the food includes: after the pretreatment is performed for a target time, controlling the heating element to heat the cooking cavity within a second temperature range.

[0087] In this embodiment, after the food is pre-processed, the food expands, and the heating element is controlled to supply heat to the cooking cavity within the second temperature range to achieve cooking of the food.

[0088] Optionally, the target duration is set according to actual conditions. Specifically, the target duration is greater than or equal to 20 seconds and less than or equal to 3600 seconds.

[0089] According to some embodiments of the present application, optionally, the second temperature range is greater than or equal to 150° C. and less than or equal to 230° C.

[0090] In this embodiment, if the value of the second temperature range is too small, it will affect the cooking time and cooking effect, and if the value of the second temperature range is too large, it will cause the ingredients to be burnt. Therefore, the second temperature range is set between 150°C and 230°C, which not only ensures the cooking effect but also shortens the cooking time.

[0091] like Fig.10As shown, according to one embodiment of the present invention, a control device 500 for a cooking appliance is also proposed, which is used for the cooking appliance. The cooking appliance includes a cooking cavity and a heating element. The heating element is arranged on two opposite sides of the cooking cavity for supplying heat to the cooking cavity. The control device includes: a receiving unit 502, which is used to receive an operation input to the cooking appliance; a response unit 504, which is used to respond to the operation input; a control unit 506, which is used to control the cooking appliance to pre-process the food so that the food is in contact with both sides of the cooking cavity where the heating element is arranged; after the pre-processing, the heating element is controlled to supply heat to the cooking cavity to cook the food.

[0092] The control device 500 of the cooking utensil provided by the present invention comprises a receiving unit 502, a response unit 504 and a control unit 506. The receiving unit 502 receives the operation input of the cooking utensil. After the response unit 504 responds to the operation input of the cooking utensil, the control unit 506 controls the cooking utensil to pre-treat the food material so that the food material expands. The volume of the food material increases after expansion, thereby reducing the distance between the food material and the two opposite walls of the cooking cavity. After pre-treatment, the heating element is controlled to supply heat to the cooking cavity to cook the food material. Since the distance between the food material and the two opposite walls of the cooking cavity is shortened after the food material expands, both sides of the food material can be heated by the heating elements on the two opposite walls of the cooking cavity, thereby making the cooking degree and color degree of both sides of the food material more uniform, and the user does not need to turn the food material over halfway, thereby improving the cooking effect. The control device 500 of the cooking utensil proposed in the present application has a step of pre-treating the food material before cooking the food material, so that the food material expands, so that the color and doneness of the upper and lower surfaces of the food material are more uniform, thereby improving the cooking effect.

[0093] It is understandable that the operation input includes the operation input of the user. The food material includes food material that can expand, specifically including pasta.

[0094] In a specific application, after the food is pre-processed, the food expands so that the food contacts both opposite side walls of the cooking chamber where the heating element is disposed. In this way, when the heating element is controlled to cook the food, the upper and lower surfaces of the food can be heated at the same time, so that the color and doneness of the upper and lower surfaces of the food are more uniform.

[0095] According to some embodiments of the present application, optionally, the control unit 506 controls the cooking appliance to pre-process the food, including: controlling the heating element to heat the cooking cavity within a first temperature range to ferment and expand the food in the cooking cavity.

[0096] In this embodiment, the cooking appliance is controlled to pre-process the food, specifically, the cooking cavity is heated by a heating element. Specifically, the heating element supplies heat to the cooking cavity within a first temperature range, so that the food in the cooking cavity is accelerated to ferment and then expand after being heated. That is, in the pre-processing step, the food is expanded by heating the food, thereby reducing the distance between the expanded food and the relative wall of the cooking cavity, thereby improving the cooking uniformity.

[0097] Optionally, the ingredient is dough using yeast as a leavening agent.

[0098] It can be understood that the first temperature range is the range within which the food can ferment.

[0099] According to some embodiments of the present application, optionally, the first temperature range is greater than or equal to 28°C and less than or equal to 48°C.

[0100] In this embodiment, if the value of the first temperature range is too large, the temperature will be too high, causing the yeast and the like to fail, thereby causing the food to fail to expand. If the value of the first temperature range is too small, the fermentation speed will be too slow, resulting in the overall cooking time being too long, or the food will be cooked before it is fully expanded, resulting in uneven doneness on both sides of the food. Therefore, setting the first temperature range between 28°C and 48°C can ensure both effective and rapid fermentation of the food, shorten the overall cooking time, and make the doneness of both sides of the food more even.

[0101] According to some embodiments of the present application, optionally, the cooking appliance includes a vacuum device, which is connected to the cooking cavity and is used to vacuum the cooking cavity. The control unit 506 controls the cooking appliance to pre-process the food, including: controlling the vacuum device to vacuum the cooking cavity to expand the food in the cooking cavity, wherein the step of controlling the cooking appliance to pre-process the food includes: controlling the heating element to heat the cooking cavity within a first temperature range to ferment and expand the food in the cooking cavity, after controlling the heating element to heat the cooking cavity within the first temperature range, controlling the vacuum device to vacuum the cooking cavity, or after controlling the vacuum device to vacuum the cooking cavity, controlling the heating element to heat the cooking cavity within the first temperature range.

[0102] In this embodiment, the cooking appliance includes a vacuum device, which can perform a vacuum operation on the cooking cavity. The step of pre-processing the food includes controlling the vacuum device to vacuum the cooking cavity, so that the pressure in the cooking cavity is reduced, and the air pressure inside the food is greater than the air pressure in the cooking cavity, and then the gas inside the food expands, and the food is rapidly expanded to ensure the cooking effect on both sides of the food. The vacuum device vacuums the cooking cavity, so that the food expands and the pre-processing time is shortened.

[0103] In a specific application, during the pretreatment process, the food material can be heated within the first temperature range by controlling the heating element alone to achieve expansion of the food material. The cooking chamber can also be vacuumed by a vacuuming device alone to achieve expansion of the food material. The expansion of the food material can also be achieved by a combination of heating the food material within the first temperature range and vacuuming the cooking chamber. For example, during the pretreatment process, the food material is first heated within the first temperature range and then the cooking chamber is vacuumed to achieve expansion of the food material. The cooking chamber can also be vacuumed first and then heated within the first temperature range. The cooking chamber can also be heated within the first temperature range and vacuumed by a vacuuming device at the same time.

[0104] According to some embodiments of the present application, optionally, after preprocessing, the control unit 506 controls the heating element to heat the cooking cavity to cook the ingredients, comprising: after the preprocessing is performed for a target time, controlling the heating element to heat the cooking cavity within a second temperature range.

[0105] In this embodiment, after the food is pre-processed, the food expands, and the heating element is controlled to supply heat to the cooking cavity within the second temperature range to achieve cooking of the food.

[0106] According to some embodiments of the present application, optionally, the second temperature range is greater than or equal to 150° C. and less than or equal to 230° C.

[0107] In this embodiment, if the value of the second temperature range is too small, it will affect the cooking time and cooking effect, and if the value of the second temperature range is too large, it will cause the ingredients to be burnt. Therefore, the second temperature range is set between 150°C and 230°C, which not only ensures the cooking effect but also shortens the cooking time.

[0108] like Figure 5 and Figure 6 As shown, according to one embodiment of the present invention, a cooking appliance 1 is also proposed, comprising: a cooking cavity 14; a heating element 16 for supplying heat to the cooking cavity 14, the heating element 16 being arranged on opposite sides of the cooking cavity 14; and a control device for the cooking appliance 1 proposed in any of the above embodiments.

[0109] The cooking device 1 provided by the present invention comprises a cooking cavity 14 and a heating element 16, wherein the heating element 16 is used to heat the cooking cavity 14, thereby cooking the food in the cooking cavity 14. The heating elements 16 are arranged on opposite sides of the cooking cavity 14, and can cook the food on opposite sides of the food. At the same time, the control device can pre-treat the food, so that the food expands during the pre-treating stage, thereby reducing the distance between the food and the heating elements 16 arranged on opposite sides of the cooking cavity 14, so that the heating elements 16 on both sides of the cooking cavity 14 can heat both sides of the food at the same time, thereby ensuring the uniformity of heating both sides of the food.

[0110] According to some embodiments of the present application, optionally, the cooking utensil 1 further includes: a first plate body 10 and a second plate body 12, the heating element 16 includes a first heating element 160 and a second heating element 162, the first heating element 160 is arranged on the first plate body 10, and the second heating element 162 is arranged on the second plate body 12, the first plate body 10 and the second plate body 12 can be connected in an openable and closable manner, and when the first plate body 10 and the second plate body 12 are closed, the first plate body 10 and the second plate body 12 enclose a cooking cavity 14.

[0111] In this embodiment, the cooking utensil 1 further comprises a first plate body 10 and a second plate body 12 which can be opened and closed, and the heating element 16 comprises a first heating element 160 and a second heating element 162. When the first plate body 10 and the second plate body 12 are closed, a cooking cavity 14 is enclosed. The first heating element 160 is arranged on the first plate body 10, and the second heating element 162 is arranged on the second plate body 12. The first heating element 160 and the second heating element 162 can heat both sides of the food at the same time.

[0112] like Figure 6 As shown, according to some embodiments of the present application, optionally, the cooking appliance 1 further includes: a vacuum device 18, which is connected to the cooking cavity 14 and is used to vacuum the cooking cavity 14, wherein the connection between the first plate body 10 and the second plate body 12 is connected by a seal to seal the cooking cavity 14.

[0113] In this embodiment, the cooking device 1 includes a vacuum device 18, which can perform a vacuum operation on the cooking cavity 14, so that the pressure in the cooking cavity 14 is reduced, and the air pressure inside the food is greater than the air pressure in the cooking cavity 14, so that the gas inside the food expands, and the food is rapidly expanded to ensure the cooking effect on both sides of the food. The vacuum device 18 vacuums the cooking cavity 14, so that the food expands and the pre-processing time is shortened.

[0114] In a specific application, the cooking appliance 1 includes a grill.

[0115] like Fig.11As shown, according to one embodiment of the present invention, an electronic device 600 is also proposed, including: a processor 602 and a memory 604, the memory 604 stores programs or instructions that can be run on the processor 602, and when the program or instruction is executed by the processor, the steps of the control method of the cooking appliance proposed in any of the above embodiments are implemented.

[0116] The electronic device 600 provided by the present invention includes the steps of the cooking appliance control method proposed in any of the above embodiments, and therefore has all the beneficial effects of the cooking appliance control method, which will not be described in detail here.

[0117] According to one embodiment of the present invention, a readable storage medium is also provided, on which a program or instruction is stored. When the program or instruction is executed by a processor, the control method of the cooking appliance provided in any of the above embodiments is executed.

[0118] The readable storage medium provided by the present invention includes the steps of the cooking appliance control method proposed in any of the above embodiments, and therefore has all the beneficial effects of the cooking appliance control method, which will not be described in detail herein.

[0119] like Figure 5 and Figure 7 As shown in (process flow chart), according to one embodiment of the present application, the grilling machine has an upper and lower plate (for example, a first plate body 10 and a second plate body 12), which can be heated synchronously and can achieve precise low-temperature temperature control.

[0120] The present application aims at improving some specific process schemes of a frying and baking machine during frying and baking pancakes, so as to achieve the purpose of achieving uniform baking color on both sides without turning over.

[0121] Process flow: (this process flow does not require preheating) prepare the dough - place the dough - start cooking (fermentation - the dough is colored and cooked) - take out and eat.

[0122] The specific machine parameters are shown in Table 1 below:

[0123] Table 1

[0124]

[0125] Process analysis:

[0126] The first stage (e.g. pretreatment): fermentation, in this stage, the dough is heated at a low temperature (prefermentation temperature is preferably 38°C) to allow the dough to produce carbon dioxide gas under the fermentation of yeast, and the whole dough expands until it is completely in contact with the upper and lower baking trays of the grilling machine. Since this stage is carried out at a lower temperature, below 48°C is more suitable for yeast reproduction and produces more gas; usually above 48°C yeast cannot reproduce, and above 55°C yeast will die. Therefore, the temperature can only be controlled in the low temperature area below 48°C in this stage.

[0127] The second stage: high temperature coloring / cooking (baking). Since the dough has been fermented and expanded in the first stage, the upper and lower baking trays are heated at high temperature (above 150°C) to color the dough and finally bake it. After completion, a cake with even coloring on the upper and lower parts is obtained.

[0128] Embodiment 1:

[0129] Guokui ingredients:

[0130] 500g all-purpose wheat flour, 240g water, 3g salt, 20g cooking oil, 5g dry yeast, and 5g baking powder.

[0131] Production steps:

[0132] 1. Place the ingredients in the dough bucket of the food processor in order and use the dough kneading function to make the dough; or place the ingredients in the dough bowl and knead the dough manually to make the dough.

[0133] 2. Weigh the dough and take 750 grams of dough. Use a rolling pin to roll the dough into a cake with a diameter of about 25 cm and a thickness of about 1.5 cm. Sprinkle white sesame seeds on the surface.

[0134] 3. Put it into the grill, set the cooking parameters according to the preferred parameters, and complete the cooking.

[0135] Cooking effect: The bottom surface is evenly baked and the crust is golden and crispy.

[0136] The present application first forms the dough, then ferments it inside the frying and baking machine, so that both sides of the dough are in contact with the baking tray before frying and cooking at high temperature, so as to achieve the effect of uniform baking color on both sides. At the same time, it avoids the traditional method of fermenting first and then forming; to a certain extent, it simplifies the user's operation steps, saving effort and trouble. This embodiment is suitable for dough using yeast as a leavening agent; it has no effect on other doughs using chemical leavening agents such as baking powder, baking soda, and solid dough.

[0137] like Figure 6 and Figure 8 As shown in (process flow chart), according to one embodiment of the present application, the grilling machine has an upper and lower plate that can be heated synchronously, a sealing ring is provided between the grilling plates; and a product with a negative pressure pump (such as a vacuum device 18).

[0138] The present application aims to improve some specific process schemes of a frying and baking machine during the frying and baking of pancakes, so as to achieve the purpose of achieving uniform baking color on the upper and lower sides without turning over.

[0139] Process flow: (this process flow does not require preheating) prepare the dough - place the dough - start cooking (negative pressure expansion - the dough is colored and cooked) - take out and eat.

[0140] The specific machine parameters are shown in Table 2 below:

[0141] Table 2

[0142]

[0143] Process analysis:

[0144] like Figure 8 As shown in the figure, the first stage (pretreatment): negative pressure expansion, in this stage, vacuum negative pressure is used to make the dough expand rapidly (the air in the baking chamber is evacuated to a negative pressure state, the air pressure inside the dough is greater than the air pressure outside, the internal gas expands, and the dough is rapidly expanded), until it is completely in contact with the upper and lower baking trays of the baking machine. Since this stage is completed by vacuum negative pressure, it is not required to heat the dough.

[0145] The second stage: high temperature coloring / cooking (baking). Since the dough has expanded in the first stage, the upper and lower baking trays are heated at high temperature (above 150°C) to color the dough and finally bake it. After completion, a cake with even coloring on the upper and lower parts is obtained.

[0146] Embodiment 2:

[0147] Guokui ingredients: 500g multi-purpose wheat core flour, 240g water, 3g salt, 20g cooking oil, 5g dry yeast, and 5g baking powder.

[0148] Production steps:

[0149] 1. Place the ingredients in the dough bucket of the food processor in order and use the dough kneading function to make the dough; or place the ingredients in the dough bowl and knead the dough manually to make the dough.

[0150] 2. Weigh 750 grams of dough and place it in a fermentation box at a temperature of 35℃-37℃ and a humidity of 75%-85% for 30 minutes.

[0151] 3. Take out the fermented dough, knead it again to release the air, shape it into a round shape, and then use a rolling pin to roll the dough into a cake with a diameter of about 25 cm and a thickness of about 1.5 cm. Sprinkle white sesame seeds on the surface.

[0152] 4. Put it into the grill, set the cooking parameters according to the preferred parameters, and complete the cooking.

[0153] The present application is to evacuate the baking chamber of the baking machine to make the air pressure inside the dough greater than the air pressure outside, so that the dough is expanded quickly, and then fried and baked to color and cook; the process is applicable to fermented dough rich in gas; the process has no effect on solid dough (unleavened dough). Or the process also has no effect on dough that only adds baking powder, soda powder, etc., which will produce gas when heated.

[0154] Among them, yeast includes industrial commercial yeast and traditional old dough.

[0155] Cooking effect: The bottom surface is evenly baked and the crust is golden and crispy.

[0156] like Figure 6 and Fig. 9 As shown in (process flow chart), according to one embodiment of the present application, the grilling machine has an upper and lower plate that can be heated synchronously, a sealing ring is provided between the grilling plates; and the product is equipped with a negative pressure pump.

[0157] The present application aims to improve some specific process schemes of a frying and baking machine during the frying and baking of pancakes, so as to achieve the purpose of achieving uniform baking color on the upper and lower sides without turning over.

[0158] Process flow: (this process flow does not require preheating) prepare the dough - place the dough - start cooking (fermentation - vacuum expansion - color and bake the dough) - take out and eat.

[0159] The specific machine parameters are shown in Table 3 below:

[0160] Table 3

[0161]

[0162] Process analysis:

[0163] like Fig. 9 As shown in the figure, the first stage: fermentation, in this stage, the dough is heated at a low temperature (prefermentation temperature is preferably 38℃) to allow the dough to produce carbon dioxide gas under the fermentation of yeast, and the whole dough expands until it is completely in contact with the upper and lower baking trays of the grilling machine. Since this stage is carried out at a lower temperature. Below 48℃ is more suitable for yeast reproduction and produces more gas; usually above 48℃, yeast cannot reproduce, and above 55℃, yeast will die. Therefore, the temperature can only be controlled in the low temperature area below 48℃ in this stage.

[0164] The second stage: negative pressure expansion, in this stage, vacuum negative pressure is used to rapidly expand the dough (the air in the baking chamber is evacuated and in a negative pressure state, the air pressure inside the dough is greater than the air pressure outside, the internal gas expands, and the dough is rapidly expanded), until it is in full contact with the upper and lower baking trays of the baking machine. Since this stage is completed by vacuum negative pressure, it is not necessary to heat the dough.

[0165] The third stage: high temperature coloring / cooking (baking). Since the dough has expanded in the first stage, the upper and lower baking trays are heated at high temperature (above 150°C) to color the dough and finally bake it. After completion, a cake with even coloring on the upper and lower parts is obtained.

[0166] Example 3: Guokui ingredients: 500g multi-purpose wheat core flour, 240g water, 3g salt, 20g cooking oil, 5g dry yeast, and 5g baking powder.

[0167] Production steps:

[0168] 1. Place the ingredients in the dough bucket of the food processor in order and use the dough kneading function to make the dough; or place the ingredients in the dough bowl and knead the dough manually to make the dough.

[0169] 2. Weigh 750 grams of dough and place it in a fermentation box at a temperature of 35℃-37℃ and a humidity of 75%-85% for 30 minutes.

[0170] 3. Take out the fermented dough, knead it again to release the air, shape it into a round shape, and then use a rolling pin to roll the dough into a cake with a diameter of about 25 cm and a thickness of about 1.5 cm. Sprinkle white sesame seeds on the surface.

[0171] 4. Put it into the grill, set the cooking parameters according to the preferred parameters, and complete the cooking.

[0172] Cooking effect: The bottom surface is evenly baked and the crust is golden and crispy.

[0173] This application allows the dough to generate gas through fermentation, and then accelerates the expansion by means of vacuum negative pressure; quickly allows both the upper and lower sides of the dough to contact the frying pan; achieves a consistent baking color; this process eliminates the user's post-fermentation molding step, reduces user operations, shortens time, and improves efficiency. This process has no effect on solid (dead) dough. Or only adding baking powder, baking soda, etc. to the dough that will generate gas when heated will also have no effect.

[0174] Among them, yeast includes industrial commercial yeast and traditional old dough.

[0175] In the present invention, the term "plurality" refers to two or more than two, unless otherwise clearly defined. The terms "installed", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0176] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0177] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A control method for a cooking appliance, the cooking appliance comprising a cooking cavity and a heating element, the heating element being arranged on opposite sides of the cooking cavity for supplying heat to the cooking cavity, characterized in that: The control method comprises: receiving an operation input to the cooking appliance; In response to the operation input, controlling the cooking appliance to pre-process the food so as to expand the food; After the pre-processing, the heating element is controlled to supply heat to the cooking cavity to cook the food.

2. The cooking appliance control method according to claim 1, characterized in that: The step of controlling the cooking appliance to pre-process the food includes: The heating element is controlled to supply heat to the cooking cavity within a first temperature range, so that the food in the cooking cavity ferments and expands.

3. The cooking appliance control method according to claim 2, characterized in that: The first temperature range is greater than or equal to 28° C. and less than or equal to 48° C.

4. The control method of the cooking appliance according to any one of claims 1 to 3, wherein the cooking appliance comprises a vacuum device, the vacuum device is connected to the cooking cavity and is used to vacuum the cooking cavity, wherein: The step of controlling the cooking appliance to pre-process the food includes: Controlling the vacuum device to vacuum the cooking cavity so that the food in the cooking cavity expands, Wherein, the step of controlling the cooking appliance to pre-process the food includes: controlling the heating element to heat the cooking cavity within a first temperature range so that the food in the cooking cavity ferments and expands; after controlling the heating element to heat the cooking cavity within the first temperature range, controlling the vacuuming device to vacuum the cooking cavity; or after controlling the vacuuming device to vacuum the cooking cavity, controlling the heating element to heat the cooking cavity within the first temperature range.

5. The control method of a cooking appliance according to any one of claims 1 to 3, characterized in that: The step of controlling the heating element to supply heat to the cooking cavity to cook the food after the pre-processing comprises: After the pre-processing is performed for a target time, the heating element is controlled to supply heat to the cooking cavity within a second temperature range.

6. The cooking appliance control method according to claim 5, characterized in that: The second temperature range is greater than or equal to 150° C. and less than or equal to 230° C.

7. A control device for a cooking appliance, the cooking appliance comprising a cooking cavity and a heating element, the heating element being arranged on opposite sides of the cooking cavity for supplying heat to the cooking cavity, characterized in that: The control device comprises: A receiving unit, used for receiving an operation input to the cooking appliance; A response unit, used for responding to the operation input; The control unit is used to control the cooking appliance to pre-process the food so that the food is in contact with both sides of the cooking cavity where the heating element is provided; after the pre-processing, the heating element is controlled to heat the cooking cavity to cook the food.

8. A cooking utensil, characterized in that: include: Cooking chamber; A heating element, used for supplying heat to the cooking cavity, the heating element being disposed on two opposite sides of the cooking cavity; and The control device for a cooking appliance as claimed in claim 7.

9. The cooking device according to claim 8, characterized in that: Also includes: A first tray and a second tray, the heating element comprising a first heating element and a second heating element, the first heating element being arranged on the first tray, and the second heating element being arranged on the second tray; The first plate body and the second plate body are connected in an openable and closable manner. When the first plate body and the second plate body are closed, the first plate body and the second plate body enclose the cooking cavity.

10. The cooking appliance according to claim 9, characterized in that Also includes: A vacuum device, the vacuum device is connected to the cooking cavity and is used to vacuum the cooking cavity. Wherein, the connection between the first plate body and the second plate body is connected by a sealing member to seal the cooking cavity.

11. An electronic device, characterized in that: include: A processor and a memory, wherein the memory stores a program or an instruction that can be run on the processor, and when the program or the instruction is executed by the processor, the steps of the control method of the cooking appliance according to any one of claims 1 to 6 are implemented.

12. A readable storage medium having a program or instruction stored thereon, characterized in that: When the program or the instruction is executed by a processor, the control method of the cooking appliance according to any one of claims 1 to 6 is performed.

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