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

Abstract

The invention provides cooking equipment, a control method and device thereof and a readable storage medium, and relates to the technical field of cooking equipment, and the cooking equipment comprises a body which comprises a cooking cavity; the heating assembly is arranged on the body and used for heating the cooking cavity; the conveying assembly is arranged on the body and communicates with the cooking cavity, the conveying assembly is used for conveying liquid to the cooking cavity, and the conveying assembly is further used for conveying steam to the cooking cavity; the controller is arranged on the body and connected with the heating assembly and the conveying assembly, and the controller is used for controlling the conveying assembly to convey liquid into the cooking cavity after controlling the conveying assembly to convey steam into the cooking cavity.

Description

Technical Field

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

[0002] In related technologies, a stew pot mostly realizes the stewing function by heating the water soaking the ingredients for a long time to obtain food with a soft texture and sufficient nutrient extraction.

[0003] However, when stewing ingredients with hard outer shells such as coarse grains and miscellaneous grains, the stew pot needs to spend a lot of time to break the protection of the outer shell on the inner core of the ingredients, so that the cooking time is lengthened, affecting the user experience.

[0004] Therefore, how to overcome the above technical defects has become an urgent technical problem to be solved. Summary of the Invention

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art.

[0006] To this end, a first aspect of the present invention provides a cooking appliance.

[0007] A second aspect of the present invention provides a control method for a cooking appliance.

[0008] A third aspect of the present invention provides a control device for a cooking appliance.

[0009] A fourth aspect of the present invention provides a control device for a cooking appliance.

[0010] A fifth aspect of the present invention provides a readable storage medium.

[0011] A sixth aspect of the present invention provides a cooking appliance.

[0012] In view of this, a first aspect of the present invention provides a cooking appliance, including: a main body including a cooking cavity; a heating component disposed on the main body for heating the cooking cavity; a conveying component disposed on the main body and communicating with the cooking cavity, the conveying component being configured to convey liquid to the cooking cavity, and the conveying component is further configured to convey steam to the cooking cavity; a controller disposed on the main body and connected to the heating component and the conveying component, the controller being configured to control the conveying component to convey liquid to the cooking cavity after controlling the conveying component to convey steam to the cooking cavity.

[0013] This application defines a cooking device with a stewing function. Specifically, the cooking device includes a main body and a heating component. The main body is the main frame structure of the cooking device, which is used to position, protect, and support other working structures on the cooking device. A cooking cavity is formed inside the main body, and the food ingredients are placed in the cooking cavity. The heating component is arranged on the main body and is disposed opposite to the cooking cavity. After being powered on, the heating component can generate heat and transfer the heat to the cooking cavity to heat the food ingredients and water in the cooking cavity to meet the stewing requirements of the food ingredients.

[0014] On this basis, the cooking device further includes a conveying component. The conveying component is arranged on the main body and is communicated with the cooking cavity. During operation, the conveying component can convey liquid or high-temperature steam into the cooking cavity. The high-temperature steam conveyed into the cooking cavity can fully contact and heat the surface of the food ingredients, enabling the food ingredients to quickly increase in temperature. The water conveyed into the cooking cavity can stew the food ingredients under the influence of the heating component. Specifically, when cooking food ingredients with hard outer shells such as coarse grains and whole grains, first, high-temperature steam is conveyed into the cooking cavity through the conveying component. After the high-temperature steam contacts the outer shell of the food ingredients, the outer shell quickly increases in temperature, and the sudden change in temperature causes the outer shell to crack. Subsequently, the conveying component conveys liquid into the cooking cavity, soaking the food ingredients with the liquid. Finally, the heating component heats the liquid in the cooking cavity to stew the cracked food ingredients with high-temperature liquid.

[0015] Compared with the technical solution in the related art that directly softens the outer shell of food ingredients by stewing with hot water, in this application, the high-temperature steam sent through the conveying component quickly breaks the protection of the hard outer shell of the food ingredients on the inner core, enabling the liquid added to the cooking cavity subsequently to penetrate the cracked outer shell and contact the inner core of the food ingredients. Thus, the inner core of the food ingredients can be quickly softened by soaking and heating, and the nutrients in the inner core of the food ingredients can be forced to precipitate, playing a role in softening the taste and enhancing the flavor. Thereby, the technical problems of long cooking time and poor user experience existing in the related art are solved, and the technical effects of optimizing the structure of the cooking device, improving the cooking efficiency, and enhancing the user experience are achieved.

[0016] In this technical solution, the cooking device further includes a controller. The controller is arranged in the main body and is connected to the conveying component and the heating component. The controller is used to control the working states of the conveying component and the heating component. Specifically, when the cooking device needs to cook food ingredients with hard outer shells, the controller first controls the conveying component to convey high-temperature steam into the cooking cavity to heat the outer shell of the food ingredients and force the outer shell to crack. Subsequently, the controller controls the conveying component to inject water into the cooking cavity to soak the cracked food ingredients with water. Finally, the controller controls the heating component to heat the cooking cavity, raising the temperature of the water in the cooking cavity to the required stewing temperature until the stewing duration reaches the preset duration, and then completing the entire stewing process.

[0017] Thus, by setting up the controller, the cooking device is equipped with the function of automatically breaking the outer shell of the food material, so as to avoid the hard outer shell of the food material from prolonging the total cooking time, and further achieve the technical effects of improving the automation and intelligence levels of the cooking device, enhancing the cooking efficiency, and improving the user experience.

[0018] Specifically, the control further includes an operation panel which is installed on the outer side of the main body. The user can send cooking instructions to the cooking device through touching the operation panel to adjust the working state of the cooking device. At the same time, the user can also understand the current working condition of the cooking device by observing the information displayed on the operation panel, which provides convenient conditions for the user to control the cooking process.

[0019] In addition, the above-mentioned cooking device provided by the present invention may further have the following additional technical features:

[0020] In some technical solutions of the present invention, optionally, the cooking device further includes: a sensor which is arranged on the main body and connected to the controller. The sensor is used for sensing the temperature value of the cooking cavity; the controller is used for controlling the working of the conveying component according to the temperature value.

[0021] By setting up the sensor, it can cooperate with the controller to optimize the automatic control process of the cooking device, so that the cooking device can adjust its working state according to the amount of food put in, and further achieve the technical effects of improving the intelligence level of the cooking device and the quality of the finally obtained food material.

[0022] In some technical solutions of the present invention, optionally, the main body further includes a water inlet. The conveying component includes: a liquid storage tank which is arranged on the main body; a first pipeline, the first end of the first pipeline is connected to the liquid storage tank; a pump body which is connected to the second end of the first pipeline; a second pipeline which connects the pump body and the cooking cavity; a steam generator, the pump body is connected to the cooking cavity through the steam generator; and / or a third pipeline, the pump body is connected in series with a heating component and the cooking cavity through the third pipeline.

[0023] By setting up the liquid storage tank, the pump body, the first pipeline and the second pipeline, the automatic water supply of the cooking device is realized, which eliminates the operation of the user adding water to the cooking cavity by himself / herself, and can improve the quality of the finally obtained food by accurately controlling the water supply timing. Furthermore, the technical effects of optimizing the structure of the cooking device, improving the automation level of the cooking device, and providing convenient conditions for the user are achieved.

[0024] By setting at least one of the steam generator and the third pipeline, the automatic steam supply of the cooking device is realized. Thus, the high-temperature steam sent by the conveying component quickly breaks through the protection of the hard outer shell of the food ingredient on the inner core of the food ingredient, enabling the liquid subsequently added to the cooking cavity to contact the inner core of the food ingredient through the cracked outer shell. Consequently, the inner core of the food ingredient can be quickly softened by soaking and heating, and the nutrients in the inner core of the food ingredient are forced to be released, which plays a role in softening the taste and enhancing the flavor. Furthermore, the technical effects of optimizing the structure of the cooking device, improving the cooking efficiency, and enhancing the user experience are achieved.

[0025] In some technical solutions of the present invention, optionally, the main body includes a container that encloses a cooking cavity; the container includes a water inlet, and the second end of the second pipeline is communicated with the water inlet.

[0026] By providing a water inlet on the bottom wall of the container, the conveying component can input liquid and high-temperature steam from bottom to top. Specifically, injecting liquid from the bottom wall of the container can submerge the food ingredient through the gradually rising liquid level, so as to reduce the impact of the input liquid on the food ingredient, enabling the cooking device to stew food ingredients with relatively fragile textures and reducing the possibility of deformation or disintegration of the food ingredient. Injecting high-temperature steam from the bottom wall of the container enables the high-temperature steam to gradually fill the cooking cavity from bottom to top in the cooking cavity, avoiding complex and chaotic convection in the cooking cavity, enabling the food ingredient to fully contact the high-temperature steam, and thus causing the outer shell of the food ingredient to crack due to rapid temperature rise, improving the effect of breaking the outer shell of the food ingredient. Furthermore, the technical effects of improving the practicality of the cooking device and enhancing the quality of the final obtained food are achieved.

[0027] In some technical solutions of the present invention, optionally, the conveying component further includes: a fourth pipeline, the first end of the fourth pipeline is connected to the pump body, and the other end of the fourth pipeline is communicated with the second pipeline; a steam generator is provided on the fourth pipeline.

[0028] By setting the fourth pipeline, the pump body can pump liquid for the steam generator alone through the fourth pipeline to store water in advance for the steam generator. Thus, when high-temperature steam needs to be conveyed into the cooking cavity, the steam generator can quickly generate high-temperature steam through the pre-stored liquid, and further achieve the technical effects of increasing the high-temperature steam generation rate and improving the cooking efficiency.

[0029] In some technical solutions of the present invention, optionally, the conveying component further includes: a third pipeline, the first end of the third pipeline is connected to the pump body, and the second end of the third pipeline is communicated with the second pipeline; the third pipeline is in contact with the heating component, and the heating component is further used to heat the third pipeline.

[0030] This structural layout enables the high-temperature stewing function and the high-temperature steam preparation function to share a heat source, eliminating the need to configure an independent heat source for the conveying component, thereby achieving the technical effect of reducing the structural complexity of the cooking equipment and reducing the production cost of the cooking equipment. At the same time, when the heating component is turned on, the heating component can heat the cavity and the third pipeline at the same time. On the one hand, high-temperature steam is prepared by heating the third pipeline, and on the other hand, the temperature difference between the cooking cavity and the high-temperature steam is reduced by heating the cooking cavity, so as to avoid the high-temperature steam from cooling rapidly after entering the cooking cavity and losing its shell-breaking ability, thereby achieving the technical effect of improving the shell-breaking effect of food ingredients and improving the practicality and reliability of the cooking equipment.

[0031] In some technical schemes of the present invention, optionally, the heating component includes: a heat conductor, which is arranged on the main body, the heat conductor is disc-shaped and fits the bottom wall of the container; a heating element, which is connected to the heat conductor and contacts the third pipeline; wherein the heating element includes an electric heating tube or an electric heating film; the electric heating tube is coiled on the side of the heat conductor away from the container; the electric heating film is attached to the heat conductor and / or the third pipeline.

[0032] In this technical solution, the heating component includes a heat conductor. When the container is installed to a predetermined position, the heat conductor contacts the bottom wall of the container. After power is turned on, the heat generated by the heat conductor is transferred to the cooking cavity through contact to heat the liquid in the cooking cavity to meet the high-temperature stewing requirements.

[0033] Specifically, the heat conducting member is in the shape of a disk, and the disk-shaped first electric heating disk is in contact with the bottom wall of the container. By providing the disk-shaped heat conducting member, it is beneficial to increase the contact area between the first electric heating disk and the container, thereby improving the heating rate of the cooking cavity and reducing heat transfer losses. At the same time, providing the heat conducting member in the shape of a disk can improve the compactness of the internal structure of the cooking device, providing convenient conditions for the miniaturization design of the cooking device.

[0034] In this technical solution, when the conveying component prepares high-temperature steam with the help of the heating component, the heating component also includes a heating element, the heating element is connected to the heat conductive element, and the third pipeline is in contact with the heating element. After power is turned on, the heat conductive element and the heating element work simultaneously, wherein a part of the heat generated by the heating element is transferred to the heat conductive element, and the other part is transferred to the third pipeline in contact with it, so as to heat the cooking cavity and the third pipeline simultaneously, thereby preheating the cooking cavity while preparing high-temperature steam.

[0035] In some technical solutions of the present invention, optionally, the main body further includes: a shell, the heating component and the conveying component are arranged in the shell; the shell includes a mounting groove, and the container is arranged in the mounting groove.

[0036] In this technical solution, the main body further includes a housing, on which an installation groove is formed. The shape of the installation groove is adapted to the outer contour shape of the container. The container can be positioned and installed by being placed into the installation groove, so as to prevent the container from shaking during the cooking process. Correspondingly, when it is necessary to pour out food or clean the container, the user can take out the container from the housing, thus providing convenient conditions for the user.

[0037] The second aspect of the present invention provides a control method for a cooking device, which is used to control the cooking device in any of the above technical solutions. The control method includes: obtaining a cooking instruction; controlling a conveying component to convey steam into the cooking cavity according to the cooking instruction; and controlling the conveying component to convey liquid into the cooking cavity.

[0038] In this technical solution, a control method for controlling the operation of the cooking device in any of the above technical solutions is proposed.

[0039] During the process of controlling the cooking device to work, first obtain a cooking instruction, which includes the type information of the ingredients. When it is determined that the ingredients include a hard shell, control the conveying component to convey high-temperature steam into the cooking cavity to heat the shell of the ingredients through the high-temperature steam, forcing the shell of the ingredients to crack. Then control the conveying component to inject water into the cooking cavity to soak the cracked ingredients with water. Finally, the controller controls the heating component to heat the cooking cavity to raise the temperature of the water in the cooking cavity to the temperature required for stewing. When the stewing duration reaches the preset duration, the entire stewing process is completed.

[0040] Compared with the technical solution in the related art that directly softens the shell of the ingredients by stewing with hot water, in this application, the high-temperature steam sent by the conveying component quickly breaks the protection of the hard shell outside the ingredients on the inner core of the ingredients, enabling the liquid subsequently added to the cooking cavity to contact the inner core of the ingredients through the cracked shell. Thus, the inner core of the ingredients is quickly softened by soaking and heating, and the nutrients in the inner core of the ingredients are forced to be released, playing a role in softening the taste and enhancing the flavor. Thereby, the technical problems of long cooking time and poor user experience existing in the related art are solved, and furthermore, the technical effects of optimizing the structure of the cooking device, improving the cooking efficiency, and enhancing the user experience are achieved.

[0041] It can be seen that by defining the above control method, the cooking device is equipped with an automatic function for breaking the shell of the ingredients, so as to prevent the hard shell of the ingredients from prolonging the total stewing time, and further achieve the technical effects of improving the automation degree and intelligent degree of the cooking device, enhancing the stewing efficiency, and enhancing the user experience.

[0042] In some technical solutions of the present invention, optionally, the cooking device further includes a sensor disposed on the main body and connected to the controller. The steps of controlling the conveying component to convey steam into the cooking cavity include: determining a target temperature according to a cooking instruction; controlling the conveying component to convey steam into the cooking cavity, and obtaining the temperature value of the cooking cavity through the sensor; based on the temperature value reaching the target temperature, controlling the conveying component to stop conveying steam into the cooking cavity.

[0043] By defining the above control steps, the automatic control process of the cooking device can be optimized in cooperation with the controller, enabling the cooking device to automatically adjust its working state according to the amount of food put in, thereby achieving the technical effects of improving the intelligence level of the cooking device and the quality of the finally obtained food materials.

[0044] In some technical solutions of the present invention, optionally, the steps of controlling the conveying component to convey liquid into the cooking cavity include: determining the temperature rise rate of the cooking cavity according to the temperature value; determining a target duration according to the temperature rise rate; after the step of controlling the conveying component to stop conveying steam into the cooking cavity is completed, controlling the conveying component to convey liquid into the cooking cavity and starting timing; based on the timing duration reaching the target duration, controlling the conveying component to stop working.

[0045] In this technical solution, the step of controlling the conveying component to convey liquid into the cooking cavity is described. Specifically, the temperature rise rate of the cooking cavity is determined according to the temperature value obtained during the process of heating the food materials by high-temperature steam. The temperature rise rate is obtained by dividing the temperature difference of the cooking cavity before and after heating by the heating duration. Subsequently, the corresponding amount of food materials is determined according to the temperature rise rate, and the corresponding water requirement is determined according to the amount of food materials. Then, the target duration required for water supply is determined by combining the water requirement and the pumping rate of the liquid. Finally, the conveying component is controlled to convey steam into the cooking cavity until the conveying duration reaches the target duration, and then the conveying component is controlled to stop working. This enables the cooking device to automatically allocate the amount of water required for the stewing process according to the temperature change rate during the high-temperature steam heating process, ensuring that the amount of liquid finally supplied into the cooking cavity meets the stewing requirements of the current amount of food materials.

[0046] It can be seen that by defining the above control steps, automatic water supply of the cooking device can be realized. Specifically, the automatic control process of the cooking device is optimized in cooperation with the controller, enabling the cooking device to automatically adjust its working state according to the amount of food put in, thereby achieving the technical effects of improving the intelligence level of the cooking device and the quality of the finally obtained food materials.

[0047] In some technical solutions of the present invention, optionally, the steps of controlling the conveying component to convey liquid into the cooking cavity include: based on the completion of the step of controlling the conveying component to stop conveying steam into the cooking cavity and obtaining a water replenishment instruction, controlling the conveying component to convey liquid into the cooking cavity.

[0048] In this technical solution, after the step of controlling the conveying component to stop conveying steam into the cooking cavity is completed, if a water replenishment instruction issued by the user is received, the conveying component is controlled to convey liquid into the cooking cavity according to the water replenishment instruction, and the conveying component is controlled to stop conveying liquid into the cooking cavity after a stop water replenishment instruction is obtained or the operation duration of the conveying component reaches a preset duration, thereby realizing the active water supply of the cooking device.

[0049] In some technical solutions of the present invention, optionally, the control method further includes: controlling the heating component to heat the cooking cavity.

[0050] In this technical solution, after the cooking cavity is supplied with water through the conveying component, the heating component is controlled to heat the cooking cavity to stew the food materials with high-temperature water. In this process, the water can heat the inner core of the food materials through the cracked outer shell. On the one hand, finished food with excellent taste and high nutritional value can be obtained, and on the other hand, the entire cooking duration can be shortened.

[0051] The third aspect of the present invention provides a control device for a cooking device, which is used to control the cooking device in any of the above technical solutions. The control device includes: an acquisition module, which is used to acquire a cooking instruction; a first control module, which is used to control the conveying component to convey steam into the cooking cavity according to the cooking instruction; and a second control module, which is used to control the conveying component to convey liquid into the cooking cavity.

[0052] In this technical solution, a control device for controlling the operation of the cooking device in any of the above technical solutions is proposed.

[0053] The cooking device includes a main body and a heating component. The main body is the main frame structure of the cooking device, which is used to position, protect and support other working structures on the cooking device. A cooking cavity is formed in the main body, and the food materials are placed in the cooking cavity. The heating component is arranged on the main body, and the heating component is arranged opposite to the cooking cavity. After being powered on, the heating component can generate heat and transfer the heat to the cooking cavity to heat the food materials and water in the cooking cavity to meet the stewing requirements of the food materials.

[0054] On this basis, the cooking device further includes a conveying component, which is arranged on the main body and communicated with the cooking cavity. During operation, the conveying component can convey liquid or high-temperature steam into the cooking cavity. The high-temperature steam conveyed into the cooking cavity can fully contact and heat the surface of the ingredients, enabling the ingredients to quickly heat up. The water conveyed into the cooking cavity can stew the ingredients under the influence of the heating component. Specifically, when cooking ingredients with hard shells such as coarse grains and whole grains, first, high-temperature steam is conveyed into the cooking cavity through the conveying component. After the high-temperature steam contacts the shell of the ingredients, the shell quickly heats up, and the drastic change in temperature causes the shell to crack. Subsequently, the conveying component conveys liquid into the cooking cavity, soaking the ingredients with the liquid. Finally, the heating component heats the liquid in the cooking cavity to stew the cracked ingredients through the high-temperature liquid. In this technical solution, the cooking device further includes a controller, which is arranged in the main body and connected to the conveying component and the heating component. The controller is used to control the working states of the conveying component and the heating component.

[0055] During the process of controlling the operation of the cooking device, the acquisition module first acquires a cooking instruction, which includes the type information of the ingredients. When it is determined that the ingredients include a hard shell, the first control module controls the conveying component to convey high-temperature steam into the cooking cavity to heat the shell of the ingredients through the high-temperature steam, forcing the shell of the ingredients to crack. Subsequently, the second control module controls the conveying component to inject water into the cooking cavity to soak the cracked ingredients with water. Finally, the controller controls the heating component to heat the cooking cavity, raising the temperature of the water in the cooking cavity to the required temperature for stewing. Until the stewing duration reaches the preset duration, the entire stewing process is completed.

[0056] Compared with the technical solution in the related art that directly softens the shell of the ingredients by stewing with hot water, in this application, the high-temperature steam sent by the conveying component quickly breaks the protection of the hard shell outside the ingredients on the inner core of the ingredients, enabling the liquid subsequently added to the cooking cavity to contact the inner core of the ingredients through the cracked shell. Thus, the inner core of the ingredients is quickly softened by soaking and heating, and the nutrients in the inner core of the ingredients are forced to be released, playing a role in softening the taste and enhancing the flavor. Thereby, the technical problems of long cooking time and poor user experience existing in the related art are solved, and the technical effects of optimizing the structure of the cooking device, improving the cooking efficiency, and enhancing the user experience are achieved.

[0057] It can be seen that by setting this control device, the cooking device is equipped with an automatic function for breaking the shell of the ingredients, so as to avoid the hard shell of the ingredients from lengthening the total stewing time, and further achieve the technical effects of improving the automation degree and intelligent degree of the cooking device, enhancing the stewing efficiency, and enhancing the user experience.

[0058] In a fourth aspect of the present invention, there is provided a control device for a cooking appliance. The control device includes: a memory storing programs or instructions thereon; and a processor configured to implement the steps of the control method for the cooking appliance in any of the above technical solutions when executing the programs or instructions.

[0059] In this technical solution, a control device for a cooking appliance is proposed. The control device for the cooking appliance includes a memory and a processor. The processor can implement the control method for the cooking appliance in any of the above technical solutions by executing the programs or instructions stored in the memory. Therefore, the control device for the cooking appliance has the advantages of the control method for the cooking appliance in any of the above technical solutions, and can achieve the technical effects that the control method for the cooking appliance in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0060] In a fifth aspect of the present invention, there is provided a readable storage medium storing programs or instructions thereon, and the programs or instructions, when executed by a processor, implement the steps of the control method for the cooking appliance in any of the above technical solutions.

[0061] In this technical solution, a readable storage medium is proposed. The readable storage medium stores programs or instructions, and the programs or instructions can implement the steps of the control method for the cooking appliance in any of the above technical solutions when executed by a processor. Therefore, the readable storage medium has the advantages of the control method for the cooking appliance in any of the above technical solutions, and can achieve the technical effects that the control method for the cooking appliance in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0062] In a sixth aspect of the present invention, there is provided a cooking appliance, which includes: the control device in any of the above technical solutions; or the readable storage medium in any of the above technical solutions.

[0063] In this technical solution, a cooking appliance including the control device in any of the above technical solutions or the readable storage medium in any of the above technical solutions is proposed. Therefore, the cooking appliance has the advantages of the control device in any of the above technical solutions and can achieve the technical effects that the control device in any of the above technical solutions can achieve, or the cooking appliance has the advantages of the readable storage medium in any of the above technical solutions and can achieve the technical effects that the readable storage medium in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0064] The additional aspects and advantages of the present invention will become apparent in the following description section, or will be learned through the practice of the present invention. Description of the Drawings

[0065] The above and / or additional aspects and advantages of the present invention will become apparent and be readily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0066] Figure 1 Shows one of the schematic structural diagrams of a cooking device according to an embodiment of the present invention;

[0067] Figure 2 Shows another schematic structural diagram of a cooking device according to an embodiment of the present invention;

[0068] Figure 3 Shows one of the exploded views of a cooking device according to an embodiment of the present invention;

[0069] Figure 4 Shows another exploded view of a cooking device according to an embodiment of the present invention;

[0070] Figure 5 Shows one of the schematic flow diagrams of a control method for a cooking device according to an embodiment of the present invention;

[0071] Figure 6 Shows another schematic flow diagram of a control method for a cooking device according to an embodiment of the present invention;

[0072] Figure 7 Shows a third schematic flow diagram of a control method for a cooking device according to an embodiment of the present invention;

[0073] Figure 8 Shows one of the schematic block diagrams of a control device for a cooking device according to an embodiment of the present invention;

[0074] Figure 9 Shows another schematic block diagram of a control device for a cooking device according to an embodiment of the present invention;

[0075] Figure 10 Shows the schematic block diagram of a cooking device according to an embodiment of the present invention;

[0076] Figure 11 Shows a fourth schematic flow diagram of a control method for a cooking device according to an embodiment of the present invention;

[0077] Figure 12 Shows the temperature data diagram of the cooking cavity of a cooking device according to an embodiment of the present invention.

[0078] Among them, Figures 1 to 4 The corresponding relationship between the reference numerals in the drawings and the component names is as follows:

[0079] 100 Cooking device, 110 main body, 112 container, 1122 cooking cavity, 1124 water inlet, 114 housing, 1142 installation groove, 116 cover body, 118 base, 120 heating component, 122 heat conducting member, 124 heating element, 130 conveying component, 132 liquid storage tank, 134 first pipeline, 135 pump body, 136 second pipeline, 137 fourth pipeline, 138 steam generator, 139 third pipeline, 140 controller, 150 sensor. Detailed implementation manners

[0080] In order to be able to more clearly understand the above-mentioned objects, features and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.

[0081] In the following description, many specific details are set forth in order to fully understand 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 by the specific embodiments disclosed below.

[0082] The following refers to Figures 1 to 12 Describe a cooking device and its control method, control device and readable storage medium according to some embodiments of the present invention.

[0083] As Figure 1 and Figure 2 As shown in [figures], an embodiment of the present invention provides a cooking device 100, which includes: a main body 110, the main body 110 includes a cooking cavity 1122; a heating component 120, disposed on the main body 110 for heating the cooking cavity 1122; a conveying component 130, disposed on the main body 110 and communicating with the cooking cavity 1122, the conveying component 130 is used for conveying liquid to the cooking cavity 1122, and the conveying component 130 is also used for conveying steam to the cooking cavity 1122; a controller, disposed on the main body and connected to the heating component and the conveying component, the controller is used for controlling the conveying component to convey liquid to the cooking cavity after controlling the conveying component to convey steam to the cooking cavity.

[0084] This application defines a cooking device 100 with a stewing function. Specifically, the cooking device 100 includes a main body 110 and a heating component 120. The main body 110 is the main frame structure of the cooking device 100, which is used to position, protect and support other working structures on the cooking device 100. A cooking cavity 1122 is formed inside the main body 110, and the food ingredients are placed in the cooking cavity 1122. The heating component 120 is arranged on the main body 110, and the heating component 120 is arranged opposite to the cooking cavity 1122. After being powered on, the heating component 120 can generate heat and transfer the heat to the cooking cavity 1122 to heat the food ingredients and water in the cooking cavity 1122 to meet the stewing requirements of the food ingredients.

[0085] On this basis, the cooking device 100 further includes a conveying component 130. The conveying component 130 is arranged on the main body 110, and the conveying component 130 is communicated with the cooking cavity 1122. During operation, the conveying component 130 can convey liquid or high-temperature steam into the cooking cavity. The high-temperature steam conveyed into the cooking cavity 1122 can fully contact and heat the surface of the food ingredients, enabling the food ingredients to quickly increase in temperature. The water conveyed into the cooking cavity 1122 can stew the food ingredients under the influence of the heating component 120. Specifically, when cooking food ingredients with hard outer shells such as coarse grains and whole grains, first, high-temperature steam is conveyed into the cooking cavity 1122 through the conveying component 130. After the high-temperature steam contacts the outer shell of the food ingredients, the outer shell quickly increases in temperature, and the sudden change in temperature causes the outer shell to crack. Subsequently, the conveying component 130 conveys liquid into the cooking cavity 112, soaking the food ingredients with the liquid. Finally, the heating component 120 heats the liquid in the cooking cavity 1122 to stew the cracked food ingredients with high-temperature liquid.

[0086] Compared with the embodiment in the related art that directly softens the outer shell of food ingredients by stewing with hot water, in this application, the high-temperature steam sent by the conveying component 130 quickly breaks the protection of the hard outer shell outside the food ingredients for the inner core of the food ingredients, enabling the liquid added to the cooking cavity 1122 subsequently to contact the inner core of the food ingredients through the cracked outer shell. Thus, the inner core of the food ingredients is quickly softened by soaking and heating, and the nutrients in the inner core of the food ingredients are forced to be released, playing a role in softening the taste and enhancing the flavor. Thereby, the technical problems of long cooking time and poor user experience existing in the related art are solved, and the technical effects of optimizing the structure of the cooking device 100, improving the cooking efficiency, and enhancing the user experience are achieved.

[0087] The cooking device 100 further includes a controller 140. The controller 140 is disposed in the main body 110, and the controller 140 is connected to the conveying component 130 and the heating component 120. The controller 140 is used to control the working states of the conveying component 130 and the heating component 120. Specifically, when the cooking device 100 needs to cook ingredients with a hard outer shell, the controller 140 first controls the conveying component 130 to convey high-temperature steam into the cooking cavity 1122 to heat the outer shell of the ingredients through the high-temperature steam, forcing the outer shell of the ingredients to crack. Thereafter, the controller 140 controls the conveying component 130 to inject water into the cooking cavity 1122 to soak the cracked ingredients with water. Finally, the controller 140 controls the heating component 120 to heat the cooking cavity 1122 to raise the temperature of the water in the cooking cavity 1122 to the temperature required for stewing. Until the stewing duration reaches the preset duration, the entire stewing process is completed.

[0088] It can be seen that by setting the controller 140, the cooking device 100 is provided with an automatic function for breaking the outer shell of the ingredients, so as to avoid the hard outer shell of the ingredients from lengthening the total stewing duration, thereby achieving the technical effects of improving the automation degree and intelligent degree of the cooking device 100, improving the stewing efficiency, and improving the user experience.

[0089] Specifically, the control further includes an operation panel. The operation panel is installed on the outer side of the main body 110. The user can send control instructions to the cooking device 100 through touching the operation panel to adjust the working state of the cooking device 100. At the same time, the user can also understand the current working condition of the cooking device 100 by observing the information displayed on the operation panel, which provides convenient conditions for the user to control the stewing process.

[0090] Such as Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the cooking device 100 further includes: a sensor 150, disposed in the main body and connected to the controller 140. The sensor 150 is used to sense the temperature value of the cooking cavity 1122. The controller 140 is used to control the working of the conveying component 130 according to the temperature value.

[0091] In this technical solution, the cooking device 100 further includes a sensor 150. The sensor 150 is disposed on the main body and is connected to the controller 140. The sensor 150 can sense the temperature value of the cooking cavity 1122. When the conveying component 130 heats the cooking cavity 1122 with high-temperature steam, the controller 140 can determine whether the requirements for cracking and heating the ingredients are met based on the temperature value obtained by the sensor 150, so as to automatically control the start and stop of the high-temperature steam heating process. At the same time, after the high-temperature shell-breaking heating step is completed, the controller 140 can determine the corresponding temperature rise rate based on the steam heating duration and the temperature change value of the cooking cavity 1122 during this process, and determine the amount of ingredients placed in the cooking cavity 1122 through the temperature rise rate. Thus, the water supply amount of the conveying component 130 is controlled based on the determined amount of ingredients, and the power and working duration of the heating component are controlled according to the amount of ingredients.

[0092] It can be seen that by setting the sensor 150, the automatic control process of the cooking device can be optimized in cooperation with the controller, so that the cooking device can adjust its working state according to the amount of ingredients placed, thereby achieving the technical effects of improving the intelligence level of the cooking device and the quality of the finally obtained ingredients.

[0093] As Figure 1 and Figure 3 shown, in some embodiments of the present invention, optionally, the conveying component 130 includes: a liquid storage tank 132 disposed on the main body 110; a first pipeline 134, the first end of the first pipeline 134 is communicated with the liquid storage tank 132; a pump body 135 connected to the second end of the first pipeline 134; a second pipeline 136, the first end of the second pipeline 136 is connected to the pump body 135, and the second end of the second pipeline 136 is communicated with the cooking cavity 1122; a steam generator 138, the pump body 135 is connected to the cooking cavity 1122 through the steam generator 138; and / or a third pipeline 139, the pump body 135 is connected in series with the heating component 120 and the cooking cavity 1122 through the third pipeline 139.

[0094] In this embodiment, the conveying component 130 includes a liquid storage tank 132, a first pipeline 134, a pump body 135, and a second pipeline 136. The liquid storage tank 132 is disposed on the main body 110, and its interior is used to store liquid. By setting the liquid storage tank 132, the cooking device 100 can work independently without an external water source, thereby improving the practicability of the cooking device 100. The pump body 135 includes an inlet end and a first outlet end. The first end of the first pipeline 134 is communicated with the liquid storage tank 132, the second end of the first pipeline 134 is connected to the inlet end, the first end of the second pipeline 136 is connected to the first outlet end, and the second end of the second pipeline 136 is communicated with the cooking cavity 1122. When the pump body 135 is turned on and the first outlet end is connected, the liquid in the liquid storage tank 132 can be transported to the cooking cavity 1122 through the first pipeline 134 and the second pipeline 136.

[0095] As can be seen, by providing the liquid storage tank 132, the pump body 135, the first pipeline 134, and the second pipeline 136, automatic water supply of the cooking device 100 is realized, eliminating the operation of the user adding water into the cooking cavity 1122 by himself / herself, and the quality of the finally obtained food can be improved by accurately controlling the water supply timing. Furthermore, the technical effects of optimizing the structure of the cooking device 100, improving the automation degree of the cooking device 100, and providing convenient conditions for the user are achieved.

[0096] On this basis, the conveying assembly 130 further includes at least one of a steam generator 138 and a third pipeline 139. When the conveying assembly 130 includes the steam generator 138, the pump body 135 is connected to the cooking cavity 1122 through the steam generator 138. During the working process, the pump body 135 pumps the liquid in the liquid storage tank 132 into the steam generator 138, and the steam generator 138 heats the pumped liquid to the steam state, and then transports the high-temperature steam into the cooking cavity 1122.

[0097] When the conveying assembly 130 includes the third pipeline 139, the pump body 135 is sequentially connected to the heating assembly 120 and the cooking cavity 1122 through the third pipeline 139. The liquid pumped out by the pump body 135 first flows through the heating assembly 120 and is heated to high-temperature steam under the action of the heat generated by the heating assembly 120, and then the high-temperature steam is transported into the cooking cavity 1122 through the third pipeline 139, that is, the front section of the third pipeline 139 circulates the liquid, and the rear section of the third pipeline 139 circulates the high-temperature steam.

[0098] As can be seen, by providing at least one of the steam generator 138 and the third pipeline 139, automatic steam supply of the cooking device 100 is realized. Thus, the high-temperature steam sent through the conveying assembly 130 quickly breaks the protection of the hard outer shell of the food material on the inner core of the food material, enabling the liquid subsequently added into the cooking cavity 1122 to contact the inner core of the food material through the cracked outer shell, thereby quickly softening the inner core of the food material by soaking and heating and forcing the nutrients in the inner core of the food material to be released, playing a role in softening the taste and enhancing the flavor, and further achieving the technical effects of optimizing the structure of the cooking device 100, improving the cooking efficiency, and enhancing the user experience.

[0099] As Figure 1 and Figure 3 As shown, in some embodiments of the present invention, optionally, the main body 110 includes a container 112, and the container 112 encloses a cooking cavity 1122; the bottom wall of the container 112 includes a water inlet 1124, and the second end of the second pipeline 136 is communicated with the water inlet 1124.

[0100] In this embodiment, the main body 110 includes a container 112, and a cooking cavity 1122 is enclosed inside the container 112. The top of the container 112 is open, a longitudinally penetrating water inlet 1124 is provided on the bottom wall of the container 112, and the second end of the second pipeline 136 is communicated with the water inlet 1124. After the conveying assembly 130 is started, the conveying assembly 130 conveys liquid into the cooking cavity 1122 through the water inlet 1124, or conveys high-temperature steam into the cooking cavity through the water inlet 1124.

[0101] By providing the water inlet 1124 on the bottom wall of the container 112, the conveying assembly 130 can input liquid and high-temperature steam from bottom to top. Specifically, injecting liquid from the bottom wall of the container 112 can submerge the food materials through the gradually rising liquid level, so as to reduce the impact of the input liquid on the food materials, enable the cooking device 100 to stew food materials with relatively fragile textures, and reduce the possibility of deformation or breakage of the food materials. Injecting high-temperature steam from the bottom wall of the container 112 enables the high-temperature steam to gradually fill the cooking cavity 1122 from bottom to top in the cooking cavity 1122, avoiding complex and chaotic convection in the cooking cavity 1122, enabling the food materials to fully contact the high-temperature steam, so that the outer shell of the food materials cracks due to rapid temperature rise, and improving the outer shell breaking effect of the food materials. Furthermore, the technical effects of improving the practicability of the cooking device 100 and improving the quality of the finally obtained food are achieved.

[0102] As Figure 1 shown, in some embodiments of the present invention, optionally, the conveying assembly 130 further includes: a fourth pipeline 137, the first end of the fourth pipeline 137 is connected to the pump body 135, and the other end of the fourth pipeline 137 is communicated with the second pipeline 136; a steam generator 138, provided on the fourth pipeline 137.

[0103] In this embodiment, the pump body 135 further includes a second output end. On this basis, the conveying assembly 130 further includes a fourth pipeline 137 and a steam generator 138. The first end of the fourth pipeline 137 is connected to the second output end, the second end of the fourth pipeline 137 is communicated with the second pipeline 136, the steam generator 138 is arranged on the fourth pipeline 137, and a steam generation cavity is formed in the steam generator 138. When the pump body 135 is started and the second output end is connected, the liquid in the liquid storage tank 132 is conveyed to the steam generation cavity through the first pipeline 134 and the first half of the fourth pipeline 137, and is heated into high-temperature steam in the steam generation cavity. Then, the high-temperature steam passes through the second half of the fourth pipeline 137 and the second pipeline 136 and is introduced into the cooking cavity 1122 to complete the preparation and automatic addition of high-temperature steam. Thereby, by means of the high-temperature steam breaking the protection of the outer shell on the inner core of the food materials, the technical effects of improving the stewing efficiency and reducing the user waiting time are further achieved.

[0104] Among them, by setting the fourth pipeline 137, the pump body 135 can pump liquid for the steam generator 138 separately through the fourth pipeline 137 to store water in advance for the steam generator 138, so that when high-temperature steam needs to be delivered into the cooking cavity 1122, the steam generator 138 can quickly generate high-temperature steam through the pre-stored liquid, thereby achieving the technical effects of improving the high-temperature steam generation rate and cooking efficiency.

[0105] As Figure 2 shown, in some embodiments of the present invention, optionally, the conveying assembly 130 further includes: a third pipeline 139, the first end of the third pipeline 139 is connected to the pump body 135, and the second end of the third pipeline 139 communicates with the second pipeline 136; the third pipeline 139 is in contact with the heating assembly 120, and the heating assembly 120 is further configured to heat the third pipeline 139.

[0106] In this embodiment, the pump body 135 further includes a second output end, the conveying assembly 130 further includes a third pipeline 139, the first end of the third pipeline 139 is connected to the second output end, and the second end of the third pipeline 139 communicates with the second pipeline 136, wherein at least a part of the third pipeline 139 is in contact with the heating assembly 120. When the pump body 135 is turned on and the second output end is connected, the liquid in the liquid storage tank 132 flows into the third pipeline 139. At the same time, the heating assembly 120 is turned on, and the heat generated by the heating assembly 120 is transferred to the liquid in the third pipeline 139 through contact heat conduction, so that the liquid is heated into high-temperature steam in the third pipeline 139. Finally, the high-temperature steam enters the second pipeline 136 and enters the cooking cavity 1122 through the water inlet 1124.

[0107] This structural layout enables the high-temperature stewing function and the high-temperature steam preparation function to share a heat source, eliminating the need to configure an independent heat source for the conveying assembly 130, thereby achieving the technical effects of reducing the structural complexity of the cooking device 100 and reducing the production cost of the cooking device 100. At the same time, when the heating assembly 120 is turned on, the heating assembly 120 can heat the cavity and the third pipeline 139 at the same time. On the one hand, high-temperature steam is prepared by heating the third pipeline 139, and on the other hand, the cooking cavity 1122 is heated to reduce the temperature difference between the cooking cavity 1122 and the high-temperature steam, avoiding the rapid cooling of the high-temperature steam after it enters the cooking cavity 1122 and losing the ability to break the outer shell, thereby achieving the technical effects of improving the outer shell breaking effect of the ingredients and enhancing the practicability and reliability of the cooking device 100.

[0108] As Figure 1 and Figure 4As shown, in some embodiments of the present invention, optionally, in any of the above technical solutions, the heating component 120 includes: a heat conducting member 122 disposed on the body, the heat conducting member 122 being in a disc shape and in contact with the bottom wall of the container 112; a heating element 124 connected to the heat conducting member 122 and in contact with the third pipeline 139; wherein, the heating element 124 includes an electric heating tube or an electric heating film; the electric heating tube is wound on the side of the heat conducting member 122 away from the container 112; the electric heating film is attached to the heat conducting member 122 and / or the third pipeline 139.

[0109] In this technical solution, the heating component 120 includes a heat conducting member 122, and when the container 112 is installed at a predetermined position, the heat conducting member 122 contacts the bottom wall of the container 112.

[0110] Specifically, the heat conducting member 122 is in a disc shape, and the disc-shaped heat conducting member 122 is attached to the bottom wall of the container 112. By providing the disc-shaped heat conducting member 122, it is beneficial to increase the contact area between the heat conducting member 122 and the container 112, so as to improve the heating rate of the cooking cavity and reduce heat transfer loss. At the same time, setting the heat conducting member 122 in a disc shape can improve the compactness of the internal structure of the cooking device 100, providing convenient conditions for the miniaturization design of the cooking device 100.

[0111] The heating component 120 further includes a heating element 124, the heating element 124 is connected to the heat conducting member 122, and the third pipeline 139 is in contact with the heating element 124. After being energized, the heating element 124 generates heat. A part of the heat generated by the heating element 124 is transferred to the cooking cavity through the heat conducting member 122, and the other part is transferred to the third pipeline 139 in contact with it, so as to heat the cooking cavity and the third pipeline 139 simultaneously, thereby preheating the cooking cavity while preparing high-temperature steam.

[0112] Specifically, the heating element 124 includes an electric heating tube or an electric heating film. The electric heating tube is wound on the side of the disc-shaped heat conducting member 122 away from the container 112. By winding the electric heating tube, it is beneficial to increase the contact area between the electric heating tube and the heat conducting member 122, so as to improve the preheating rate of the cooking cavity and the preparation rate of high-temperature steam. The electric heating film is attached to the side of the heat conducting member 122 away from the cooking cavity. Selecting the electric heating film is beneficial to increase the contact area between the heating element 124 and the heat conducting member 122 on the one hand, and beneficial to improve the structural compactness of the cooking device 100 on the other hand, providing convenient conditions for the miniaturization design and lightweight design of the cooking device 100. Specifically, the electric heating film can also be attached to the outer wall of the third pipeline 139 to improve the steam generation efficiency in the third pipeline 139, realize the rapid preparation of high-temperature steam, and increase the temperature of the high-temperature steam.

[0113] In some embodiments of the present invention, optionally, the third pipeline 139 is wound on the side of the heating element 124 away from the heat conducting member 122.

[0114] In this technical solution, the third pipeline 139 is coiled at the bottom of the heating element 124. By coiling the third pipeline 139, the length of the third pipeline 139 below the heating element 124 can be extended, so as to improve the heating effect of the heating element 124 on the third pipeline 139, and achieve the technical effects of improving the preparation rate of high-temperature steam and increasing the temperature of high-temperature steam.

[0115] As Figure 3 and Figure 4 shown, in some embodiments of the present invention, optionally, the body 110 further includes: a housing 114, a heating assembly 120 and a conveying assembly 130 are arranged in the housing 114; the housing 114 includes an installation groove 1142, and the container 112 is arranged in the installation groove 1142.

[0116] In this embodiment, the body 110 further includes a housing 114, wherein an installation groove 1142 is formed on the housing 114, and the shape of the installation groove 1142 is adapted to the outer contour shape of the container 112. The container 112 can be positioned and installed by loading it into the installation groove 1142. To prevent the container 112 from shaking during cooking. Correspondingly, when it is necessary to pour out food or clean the container 112, the user can take out the container 112 from the housing 114, thus providing convenient conditions for the user.

[0117] Specifically, the housing 114 includes an outer shell and a base 118. The outer shell is annular, and the inner ring surface encloses the installation groove 1142. The base 118 is buckled at the lower end of the outer shell. The heating assembly 120 and the conveying assembly 130 are arranged on the base 118. By providing a split outer shell and base 118, it is beneficial to reduce the assembly difficulty of the internal heating assembly 120 and conveying assembly 130, and when the heating assembly 120 and conveying assembly 130 fail, the user can quickly complete fault troubleshooting by removing the base 118, thereby reducing the maintenance difficulty of the cooking device 100.

[0118] As Figure 3 shown, in some embodiments of the present invention, optionally, the body 110 further includes: a cover body 116, which is connected to the container 112 and covers the opening of the container 112.

[0119] In this embodiment, the body 110 further includes a cover body 116. The cover body 116 is arranged above the container 112, and the cover body 116 covers the opening at the top of the container 112. By providing the cover body 116, the heat and water flowing out of the cooking cavity 1122 can be reduced, ensuring that the ingredients can be stewed at a high temperature while being fully soaked, so as to achieve the technical effects of improving the stewing effect, reducing the stewing energy consumption, and improving the quality of the finished food.

[0120] As Figure 5As shown, an embodiment of the present invention provides a control method for a cooking device, which is used to control the cooking device in any of the above embodiments. The control method includes:

[0121] Step 502, obtain a cooking instruction;

[0122] Step 504, control the conveying component to convey steam into the cooking cavity according to the cooking instruction;

[0123] Step 506, control the conveying component to convey liquid into the cooking cavity.

[0124] In this embodiment, a control method for controlling the operation of the cooking device in any of the above embodiments is proposed.

[0125] The cooking device includes a main body and a heating component. The main body is the main frame structure of the cooking device, which is used to position, protect and support other working structures on the cooking device. A cooking cavity is formed in the main body, and the food ingredients are placed in the cooking cavity. The heating component is arranged on the main body, and the heating component is arranged opposite to the cooking cavity. After being powered on, the heating component can generate heat and transfer the heat to the cooking cavity to heat the food ingredients and water in the cooking cavity to meet the needs of stewing the food ingredients.

[0126] On this basis, the cooking device further includes a conveying component. The conveying component is arranged on the main body, and the conveying component is communicated with the cooking cavity. During operation, the conveying component can convey liquid or high-temperature steam into the cooking cavity. The high-temperature steam conveyed into the cooking cavity can fully contact and heat the surface of the food ingredients, so that the food ingredients can be quickly heated up. The water conveyed into the cooking cavity can stew the food ingredients under the influence of the heating component. Specifically, when cooking food ingredients with hard shells such as miscellaneous grains and coarse grains, first convey high-temperature steam into the cooking cavity through the conveying component. After the high-temperature steam contacts the shell of the food ingredients, the shell quickly heats up, and the sudden change in temperature causes the shell to crack. Then the conveying component conveys liquid into the cooking cavity, so that the food ingredients are soaked in the liquid. Finally, the heating component is controlled to heat the liquid in the cooking cavity to stew the cracked food ingredients through the high-temperature liquid. In this embodiment, the cooking device further includes a controller. The controller is arranged in the main body, and the controller is connected to the conveying component and the heating component. The controller is used to control the working states of the conveying component and the heating component.

[0127] During the process of controlling the operation of the cooking device, first obtain a cooking instruction, which includes the type information of the food ingredients. When it is determined that the food ingredients include a hard shell, control the conveying component to convey high-temperature steam into the cooking cavity to heat the shell of the food ingredients through the high-temperature steam, forcing the shell of the food ingredients to crack. Then control the conveying component to inject water into the cooking cavity to soak the cracked food ingredients with water. Finally, the controller controls the heating component to heat the cooking cavity, so that the temperature of the water in the cooking cavity rises to the required temperature for stewing. Until the stewing duration reaches the preset duration, the entire stewing process is completed.

[0128] Compared with the embodiment in the related art that directly softens the outer shell of the food material by boiling with hot water, in this application, the high-temperature steam sent by the conveying component quickly breaks the protection of the hard outer shell of the food material on the inner core of the food material, so that the liquid added to the cooking cavity subsequently can contact the inner core of the food material through the cracked outer shell, thereby quickly softening the inner core of the food material by soaking and heating and forcing the nutrients in the inner core of the food material to precipitate, playing a role in softening the taste and enhancing the flavor. Thus, the technical problems of long cooking time and poor user experience existing in the related art are solved, and furthermore, the technical effects of optimizing the structure of the cooking device, improving the cooking efficiency, and enhancing the user experience are achieved.

[0129] It can be seen that by defining the above control method, the cooking device is enabled to have the function of automatically breaking the outer shell of the food material, so as to avoid the hard outer shell of the food material from lengthening the total cooking time, and furthermore, the technical effects of improving the automation degree and intelligent degree of the cooking device, enhancing the cooking efficiency, and enhancing the user experience are achieved.

[0130] As Figure 6 shown, in some embodiments of the present invention, optionally, the cooking device further includes a sensor, the sensor is arranged on the body and is connected to the controller, and the steps of controlling the conveying component to convey steam into the cooking cavity include:

[0131] Step 602, determining a target temperature according to the cooking instruction;

[0132] Step 604, controlling the conveying component to convey steam into the cooking cavity, and obtaining the temperature value of the cooking cavity through the sensor;

[0133] Step 606, based on the temperature value reaching the target temperature, controlling the conveying component to stop conveying steam into the cooking cavity.

[0134] In this embodiment, the cooking device further includes a sensor, the sensor is arranged on the body, and the sensor is connected to the controller, and the sensor can sense the temperature value of the cooking cavity.

[0135] On this basis, after obtaining the cooking instruction, the target temperature is determined according to the cooking instruction, and the target temperature corresponds to the temperature value required for the outer shell of the food material to crack. Different types of food materials correspond to different target temperatures. Subsequently, the conveying component is controlled to convey high-temperature steam into the cooking cavity. During this process, the temperature value of the cooking cavity is obtained through the sensor. When it is determined that the temperature value of the cooking cavity reaches the target temperature, it indicates that the requirement for food material cracking is met, and thus the conveying component is controlled to stop working to automatically complete the food material cracking heating process.

[0136] It can be seen that by defining the above control steps, the automatic control process of the cooking device can be optimized in cooperation with the controller, so that the cooking device can adjust its working state according to the amount of food put in, thereby achieving the technical effects of improving the intelligence level of the cooking device and the quality of the finally obtained food materials.

[0137] As Figure 7 shown, in some embodiments of the present invention, optionally, the step of controlling the conveying component to convey liquid into the cooking cavity includes:

[0138] Step 702, determining the temperature rise rate of the cooking cavity according to the temperature value;

[0139] Step 704, determining the target duration according to the temperature rise rate;

[0140] Step 706, controlling the conveying component to convey liquid into the cooking cavity and starting to time;

[0141] Step 708, based on the timing duration reaching the target duration, controlling the conveying component to stop working.

[0142] In this embodiment, the step of controlling the conveying component to convey liquid into the cooking cavity is described. Specifically, the temperature rise rate of the cooking cavity is determined according to the temperature value obtained during the process of heating the food materials with high-temperature steam, and the temperature rise rate is obtained by dividing the temperature difference of the cooking cavity before and after heating with high-temperature steam by the heating duration. Thereafter, the corresponding amount of food materials is determined according to the temperature rise rate, and the corresponding water requirement is determined according to the amount of food materials, and the target duration required for water supply is determined by combining the water requirement and the pumping rate of the liquid. Finally, the conveying component is controlled to convey steam into the cooking cavity until the conveying duration reaches the target duration, and then the conveying component is controlled to stop working. The cooking device can automatically allocate the amount of water required for the stewing process according to the temperature change rate during the high-temperature steam heating process, ensuring that the amount of liquid finally supplied into the cooking cavity meets the stewing requirements of the current amount of food materials.

[0143] It can be seen that by defining the above control steps, the automatic control process of the cooking device can be optimized in cooperation with the controller, so that the cooking device can adjust its working state according to the amount of food put in, thereby achieving the technical effects of improving the intelligence level of the cooking device and the quality of the finally obtained food materials.

[0144] Specifically, as Figure 12 shown:

[0145] T1 is the temperature value in the cooking cavity;

[0146] t1 is the time required for the food materials of the first weight to reach the predetermined temperature, t2 is the time required for the food materials of the second weight to reach the predetermined temperature, and t3 is the time required for the food materials of the third weight to reach the predetermined temperature;

[0147] K1 is the temperature rise rate of the food material with the first weight, K2 is the temperature rise rate of the food material with the second weight, and K3 is the temperature rise rate of the food material with the third weight;

[0148] m is the weight of the food material;

[0149] c1 is the conversion coefficient of the food material weight;

[0150] c2 is the conversion coefficient of the water replenishment amount;

[0151] v is the water replenishment amount, v1 is the water replenishment amount required for the food material with the first weight, v2 is the water replenishment amount required for the food material with the second weight, and v3 is the water replenishment amount required for the food material with the third weight.

[0152] On this basis, the water replenishment amount required for the water supply process is determined by the following formula.

[0153] Calculation of the k value:

[0154] K1 = T1 ÷ t1, K2 = T1 ÷ t2, K3 = T1 ÷ t3;

[0155] Calculation of the food material weight:

[0156] m1 = c1 ÷ K1 = c1 × t1 ÷ T1, m2 = c1 ÷ K2 = c1 × t2 ÷ T1, m3 = c1 ÷ K3 = c1 × t3 ÷ T1;

[0157] Calculation of the water replenishment amount:

[0158] v1 = c2 × m1 = c2 × c1 × t1 ÷ T1;

[0159] v2 = c2 × m2 = c2 × c1 × t2 ÷ T1;

[0160] v3 = c2 × m3 = c2 × c1 × t3 ÷ T1.

[0161] Water replenishment calculation formula:

[0162] v = c2 × c1 × t ÷ k.

[0163] In some embodiments of the present invention, optionally, the step of controlling the conveying component to convey liquid into the cooking cavity includes:

[0164] Based on the completion of the step of controlling the conveying component to stop conveying steam into the cooking cavity and obtaining a water replenishment instruction, control the conveying component to convey liquid into the cooking cavity.

[0165] In this embodiment, after the step of controlling the conveying assembly to stop conveying steam into the cooking cavity is completed, if a water replenishment instruction issued by the user is received, the conveying assembly is controlled to convey liquid into the cooking cavity according to the water replenishment instruction, and the conveying assembly is controlled to stop conveying liquid into the cooking cavity after a stop water replenishment instruction is obtained or the operation duration of the conveying assembly reaches a preset duration, thereby realizing the active water supply of the cooking device.

[0166] In some embodiments of the present invention, optionally, the control method further includes: controlling the heating assembly to heat the cooking cavity.

[0167] In this embodiment, after the water supply to the cooking cavity is completed through the conveying assembly, the heating assembly is controlled to heat the cooking cavity to stew the food materials with high-temperature water. In this process, the water can heat the inner core of the food materials through the cracked outer shell. On the one hand, finished food with excellent taste and high nutritional value can be obtained, and on the other hand, the entire cooking duration can be shortened.

[0168] As Figure 8 shown, a control device 800 of a cooking device is provided in the third aspect of the present invention, which is used to control the cooking device in any of the above embodiments. The control device includes:

[0169] An acquisition module 802, configured to acquire a cooking instruction;

[0170] A first control module 804, configured to control the conveying assembly to convey steam into the cooking cavity according to the cooking instruction;

[0171] A second control module 806, configured to control the conveying assembly to convey liquid into the cooking cavity.

[0172] In this embodiment, a control device for controlling the operation of the cooking device in any of the above embodiments is proposed.

[0173] The cooking device includes a main body and a heating assembly. The main body is the main frame structure of the cooking device, which is used to position, protect and support other working structures on the cooking device. A cooking cavity is formed in the main body, and the food materials are placed in the cooking cavity. The heating assembly is arranged on the main body, and the heating assembly is arranged opposite to the cooking cavity. After being powered on, the heating assembly can generate heat and transfer the heat to the cooking cavity to heat the food materials and water in the cooking cavity to meet the stewing requirements of the food materials.

[0174] On this basis, the cooking device further includes a conveying component. The conveying component is arranged on the main body and is communicated with the cooking cavity. During operation, the conveying component can convey liquid or high-temperature steam into the cooking cavity. The high-temperature steam conveyed into the cooking cavity can fully contact and heat the surface of the food material, enabling the food material to quickly heat up. The water conveyed into the cooking cavity can stew the food material under the influence of the heating component. Specifically, when cooking food materials with hard shells such as miscellaneous grains and coarse grains, first, high-temperature steam is conveyed into the cooking cavity through the conveying component. After the high-temperature steam contacts the shell of the food material, the shell quickly heats up, and the drastic change in temperature causes the shell to crack. Subsequently, the conveying component conveys liquid into the cooking cavity, soaking the food material with the liquid. Finally, the heating component heats the liquid in the cooking cavity to stew the cracked food material through the high-temperature liquid. In this embodiment, the cooking device further includes a controller. The controller is arranged in the main body and is connected to the conveying component and the heating component. The controller is used to control the working states of the conveying component and the heating component.

[0175] During the process of controlling the operation of the cooking device, the acquisition module 802 first acquires a cooking instruction, which includes the type information of the food material. When it is determined that the food material includes a hard shell, the first control module 804 controls the conveying component to convey high-temperature steam into the cooking cavity to heat the shell of the food material through the high-temperature steam, forcing the shell of the food material to crack. Subsequently, the second control module 806 controls the conveying component to inject water into the cooking cavity to soak the already cracked food material with water. Finally, the controller controls the heating component to heat the cooking cavity, raising the temperature of the water in the cooking cavity to the required temperature for stewing. Until the stewing duration reaches the preset duration, the entire stewing process is completed.

[0176] Compared with the embodiment in the related art that directly softens the shell of the food material by stewing with hot water, in this application, the high-temperature steam sent by the conveying component quickly breaks the protection of the hard outer shell of the food material on the inner core of the food material, enabling the liquid subsequently added to the cooking cavity to penetrate through the cracked shell and contact the inner core of the food material. Thus, the inner core of the food material is quickly softened by soaking and heating, and the nutrients in the inner core of the food material are forced to be released, playing a role in softening the taste and enhancing the flavor. Thereby, the technical problems of long cooking time and poor user experience in the related art are solved, and the technical effects of optimizing the structure of the cooking device, improving the cooking efficiency, and enhancing the user experience are achieved.

[0177] Thus, it can be seen that by setting this control device, the cooking device is equipped with an automatic function for breaking the shell of the food material, so as to avoid the hard shell of the food material from lengthening the total stewing time, and further achieve the technical effects of improving the automation degree and intelligent degree of the cooking device, improving the stewing efficiency, and enhancing the user experience.

[0178] Such as Figure 9As shown in the figure, the fourth aspect of the present invention provides a control device 900 for a cooking device. The control device includes: a memory 902, on which programs or instructions are stored; and a processor 904, configured to implement the steps of the control method of the cooking device in any of the above embodiments when executing the programs or instructions.

[0179] In this embodiment, a control device 900 for a cooking device is proposed. The control device 900 for the cooking device includes a memory 902 and a processor 904. By the processor 904 executing the programs or instructions stored in the memory 902, the control method of the cooking device in any of the above embodiments can be implemented. Therefore, the control device 900 for the cooking device has the advantages of the control method of the cooking device in any of the above embodiments, and can achieve the technical effects that the control method of the cooking device in any of the above embodiments can achieve. To avoid repetition, details are not described herein again.

[0180] The fifth aspect of the present invention provides a readable storage medium, on which programs or instructions are stored. When the programs or instructions are executed by a processor, the steps of the control method of the cooking device in any of the above embodiments are implemented.

[0181] In this embodiment, a readable storage medium is proposed. The readable storage medium stores programs or instructions. By the programs or instructions being executed by a processor, the steps of the control method of the cooking device in any of the above embodiments can be implemented. Therefore, the readable storage medium has the advantages of the control method of the cooking device in any of the above embodiments, and can achieve the technical effects that the control method of the cooking device in any of the above embodiments can achieve. To avoid repetition, details are not described herein again.

[0182] As Figure 10 shown in the figure, the sixth aspect of the present invention provides a cooking device 1000. The cooking device 1000 includes: the control device 800 of the cooking device in any of the above embodiments; or the readable storage medium 1002 in any of the above embodiments.

[0183] In this embodiment, a cooking device 1000 including the control device 800 of the cooking device in any of the above embodiments or the readable storage medium 1002 in any of the above embodiments is proposed. Therefore, the cooking device 1000 has the advantages of the control device 800 of the cooking device in any of the above embodiments, and can achieve the technical effects that the control device 800 of the cooking device in any of the above embodiments can achieve, or the cooking device has the advantages of the readable storage medium 1002 in any of the above embodiments, and can achieve the technical effects that the readable storage medium 1002 in any of the above embodiments can achieve. To avoid repetition, details are not described herein again.

[0184] As Figure 11 shown in the figure, the working process of the cooking device 100 is as follows:

[0185] Step 1102, control the conveying component to convey high-temperature steam to the cooking cavity;

[0186] Step 1104, determine whether the first temperature value of the cooking cavity ≥ the target temperature is established. If yes, execute Step 1106; otherwise, execute Step 1102;

[0187] Step 1106, control the conveying component to convey liquid into the cooking cavity;

[0188] Step 1108, control the heating component to heat the cooking cavity and start timing;

[0189] Step 1110, determine whether the second temperature value of the cooking cavity ≥ the preset temperature, or the timing duration reaches the target duration is established. If yes, execute Step 1112; otherwise, execute Step 1108;

[0190] Step 1112, control the heating component to reduce the power.

[0191] The method can be implemented in various different ways according to specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware, and / or software. For example, in a hardware implementation, the processor can be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other device units for performing the above functions, and / or combinations thereof.

[0192] A computer-readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the above devices, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memories (RAMs), read-only memories (ROMs), erasable programmable read-only memories (EPROMs or flash memories), static random access memories (SRAMs), portable compact disc read-only memories (CD-ROMs), digital versatile disks (DVDs), memory cards, floppy disks, encoding mechanical devices (such as punched cards or grooves with raised structures recording instructions), and any suitable combination of the above devices. A computer-readable storage medium used herein should not be construed as a signal itself, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagated through waveguides or other transmission media, or electrical signals transmitted through wires, etc.

[0193] It should be clear that in the claims, the specification and the accompanying drawings of the present invention, the term "a plurality of" means two or more, unless otherwise clearly defined. The orientation or positional relationship indicated by terms such as "upper", "lower", etc. is based on the orientation or positional relationship shown in the accompanying drawings. This is only for more conveniently describing the present invention and making the description process simpler, rather than indicating or implying that the device or element referred to must have the specific orientation described, be constructed and operated in a specific orientation. Therefore, these descriptions should not be construed as limitations on the present invention; terms such as "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection between multiple objects, a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances of the above data.

[0194] In the claims, the specification and the accompanying drawings of the present invention, the descriptions of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In the claims, the specification and the accompanying drawings of the present invention, the schematic expressions of the above terms do not necessarily refer to the same embodiment or instance. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0195] The above are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A cooking device, It is characterized in that include: A body, the body comprising a cooking cavity; A heating component, disposed on the body, for heating the cooking cavity; a conveying assembly, disposed on the body and in communication with the cooking cavity, the conveying assembly being used to convey liquid to the cooking cavity, and the conveying assembly being also used to convey steam to the cooking cavity; A controller is disposed on the main body and connected to the heating component and the conveying component. The controller is used to control the conveying component to convey liquid into the cooking cavity after controlling the conveying component to convey steam into the cooking cavity.

2. The cooking device according to claim 1, It is characterized in that Also includes: A sensor, disposed on the body and connected to the controller, the sensor being used to sense the temperature value of the cooking cavity; The controller is used to control the operation of the conveying component according to the temperature value.

3. The cooking device according to claim 1, It is characterized in that The body also includes a water inlet, and the delivery assembly includes: A liquid storage tank, arranged on the main body; a first pipeline, wherein a first end of the first pipeline is connected to the liquid storage tank; A pump body connected to the second end of the first pipeline; a second pipeline connecting the pump body and the cooking cavity; a steam generator, wherein the pump body is connected to the cooking cavity via the steam generator; and / or The third pipeline is used for connecting the pump body to the heating component and the cooking cavity in series.

4. The cooking device according to claim 3, It is characterized in that The body comprises a container, and the container encloses the cooking cavity; The container comprises a water inlet, and the second end of the second pipeline is communicated with the water inlet.

5. The cooking device according to claim 4, It is characterized in that The conveying assembly also includes: a fourth pipeline, wherein a first end of the fourth pipeline is connected to the pump body, and a second end of the fourth pipeline is communicated with the second pipeline; The steam generator is arranged in the fourth pipeline.

6. The cooking device according to claim 4, It is characterized in that The conveying assembly also includes: The first end of the third pipeline is connected to the pump body, and the second end of the third pipeline is connected to the second pipeline; The third pipeline is in contact with the heating component, and the heating component is also used to heat the third pipeline.

7. The cooking device according to claim 6, It is characterized in that The heating component comprises: A heat conducting member, disposed on the body, the heat conducting member is in a disc shape and fits the bottom wall of the container; a heat generating element connected to the heat conducting element and in contact with the third pipeline; Wherein, the heating element comprises an electric heating tube or an electric heating film; The electric heating pipe is coiled and arranged on a side of the heat conducting member away from the container; The electric heating film is attached to the heat conducting element and / or the third pipeline.

8. The cooking device according to claim 7, It is characterized in that The third pipeline is coiled and arranged on a side of the heat generating element away from the heat conducting element.

9. The cooking device according to claim 4, It is characterized in that The body also includes: A housing, wherein the heating component and the conveying component are arranged on the housing; The housing includes an installation groove, and the container is disposed in the installation groove.

10. A control method for a cooking device, characterized in that for controlling the cooking device according to any one of claims 1 to 9, the control method includes: Obtaining a cooking instruction; Controlling the conveying component to convey steam into the cooking cavity according to the cooking instruction; Controlling the conveying component to convey liquid into the cooking cavity.

11. The control method according to claim 10, characterized in that the cooking device further includes a sensor, the sensor is disposed on the body and is connected to the controller, and the step of controlling the conveying component to convey steam into the cooking cavity includes: Determining a target temperature according to the cooking instruction; Controlling the conveying component to convey steam into the cooking cavity, and obtaining the temperature value of the cooking cavity through the sensor; Based on the temperature value reaching the target temperature, controlling the conveying component to stop conveying steam into the cooking cavity.

12. The control method according to claim 11, characterized in that the step of controlling the conveying component to convey liquid into the cooking cavity includes: Determining the temperature rise rate of the cooking cavity according to the temperature value; Determining a target duration according to the temperature rise rate; After the step of controlling the conveying component to stop conveying steam into the cooking cavity is completed, controlling the conveying component to convey liquid into the cooking cavity and starting to time; Based on the timing duration reaching the target duration, controlling the conveying component to stop working.

13. The control method according to claim 11, characterized in that the step of controlling the conveying component to convey liquid into the cooking cavity includes: Based on the completion of the step of controlling the conveying component to stop conveying steam into the cooking cavity and obtaining a water replenishment instruction, controlling the conveying component to convey liquid into the cooking cavity.

14. The control method according to any one of claims 10 to 13, characterized in that further includes: Controlling the heating component to heat the cooking cavity.

15. A control device for a cooking device, characterized in that for controlling the cooking device according to any one of claims 1 to 9, the control device includes: An obtaining module for obtaining a cooking instruction; A first control module for controlling the conveying component to convey steam into the cooking cavity according to the cooking instruction; A second control module for controlling the conveying component to convey liquid into the cooking cavity.

16. A control device for a cooking device, characterized in that includes: A memory on which a program or instruction is stored; A processor configured to implement the steps of the control method for the cooking device according to any one of claims 10 to 14 when executing the program or instruction.

17. A readable storage medium on which a program or instruction is stored, characterized in that the program or instruction, when executed by a processor, implements the steps of the control method for the cooking device according to any one of claims 10 to 14.

18. A cooking device, characterized in that includes: The control device according to claim 15 or 16; or The readable storage medium according to claim 17.

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