Cooking equipment, control method and 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. The cooking equipment comprises a body, the body comprises a containing cavity, and the containing cavity is used for containing liquid and utensils; the heating device is arranged on the body and used for heating the liquid in the containing cavity so that the liquid can be vaporized to form steam used for heating the vessel; the detection device is arranged on the body, at least part of the detection device faces the containing cavity, and the detection device is used for detecting the steam temperature in the containing cavity; the control device is connected with the heating device and the detection device, and the control device is used for controlling the heating device to work according to the steam temperature, so that the soup in the vessel reaches a slight boiling state; wherein in the slight boiling state, the temperature of the soup in the vessel is larger than or equal to 98 DEG C and smaller than the steam temperature, and the technical effects that the dissolution efficiency of flavor substances is improved, the dissolution amount of purine substances is reduced, and the quality of cooked food is improved are achieved.

Description

Technical Field

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

[0002] The steam stewing process is to place the prepared food in a container such as a stewing pot, and place the container in a stewing pot. Then, the food in the inner container is cooked by steam heating through the steam in the stewing pot. However, the water tank has a limited capacity, and the water consumption for long-term stewing is relatively large. In related technologies, in order to increase the water usage endurance, solutions such as shortening the cooking time and reducing the heating power are mostly adopted.

[0003] Since the longer the stewing time is, the more beneficial it is to the dissolution of nutrients and umami substances, but the longer the stewing and boiling time is, the more purine will be dissolved, resulting in too high purine in the soup; shortening the cooking time has a greater impact on the dissolution of flavor substances in the ingredients, so that there are technical problems of poor cooking effects in cooking appliances. After reducing the power, the amount of steam becomes smaller, and the heat exchange between the steam and the container also becomes smaller, which may cause the temperature of the soup in the container to decrease or the soup to be almost static cooking, which will also affect the stewing effect. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art.

[0005] To this end, a first aspect of the present invention provides a cooking appliance.

[0006] A second aspect of the present invention provides a control method for a cooking appliance.

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

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

[0009] A fifth aspect of the present invention provides a readable storage medium.

[0010] A sixth aspect of the present invention provides a cooking appliance.

[0011] In view of this, a first aspect of the present invention provides a cooking device, which includes: a main body, the main body includes a containing cavity for containing liquid and utensils; a heating device provided on the main body for heating the liquid in the containing cavity to vaporize the liquid to form steam for heating the utensils; a detection device provided on the main body and at least partially facing the containing cavity for detecting the steam temperature in the containing cavity; a control device connected to the heating device and the detection device, and the control device is used to control the operation of the heating device according to the steam temperature to make the soup in the utensils reach a slightly boiling state; wherein, in the slightly boiling state, the temperature of the soup in the utensils is greater than or equal to 98°C and less than the steam temperature.

[0012] In this technical solution, a cooking device is proposed. The cooking device includes a main body, which forms the outer surface of the cooking device, and a containing cavity is formed inside the main body. The containing cavity is used to contain utensils such as a stewing pot and liquid such as water for generating steam. Food and soup are placed in the stewing pot, and under the wrapping of high-temperature steam, the food and soup in the stewing pot are stewed into finished food.

[0013] The cooking device further includes a heating device and a control device. The heating device is arranged inside the main body and can heat the water in the containing cavity to heat the water into high-temperature steam, so as to heat the stewing pot in the containing cavity through the high-temperature steam. The control device is connected to the heating device, and the control device is used to control the working state of the heating device to accurately control the cooking process.

[0014] On this basis, the cooking device is further provided with a detection device. The detection device is arranged on the main body and at least partially faces the inside of the containing cavity, and the detection device is connected to the control device. During the cooking process, the detection device can detect the steam temperature in the containing cavity, and the control device can control the working state of the heating device according to the steam temperature. Specifically, the power of the heating device can be adjusted so that the steam can heat the soup in the utensils to a slightly boiling state.

[0015] Among them, this slightly boiling state can be defined by the temperature of the soup in the utensils. Specifically, when the temperature of the soup in the utensils is greater than or equal to 98°C, the soup has the condition of slight boiling. On this basis, by ensuring that the steam temperature is greater than the temperature of the soup in the utensils, it is ensured that the slightly boiling state can continue to exist.

[0016] In the slightly boiling state, the soup in the stewing pot drives the ingredients to be slightly disturbed. Compared with stewing in still water, flavor substances such as fresh and sweet amino acids and umami peptides in the ingredients can be dissolved quickly and in large quantities, and the relatively stable soup will not destroy and degrade the dissolved flavor substances, ensuring that the final product is a clear soup with a fresh and sweet taste. And, compared with boiling violently over high heat, the slight disturbance in the slightly boiling state can reduce the dissolution amount of purine substances, thereby reducing the purine intake of users and protecting the health of users.

[0017] It can be seen from this that the present application solves the technical problems existing in the related art by providing a detection device for detecting the steam temperature in the accommodation cavity and controlling the heating device according to the detected steam temperature, so that the soup in the utensil can be maintained in a slightly boiling state for as long as possible, achieving the technical effects of improving the dissolution efficiency of flavor substances, reducing the dissolution amount of purine substances, and improving the quality of the cooked food.

[0018] In addition, the above cooking device provided by the present invention may further have the following additional technical features:

[0019] In some technical solutions of the present invention, optionally, the main body includes: a pot body, a heating device and a control device are arranged in the pot body; a steaming rack is placed on the pot body, and the steaming rack is used to support the utensil; a cover body is buckled on the steaming rack, and the pot body, the steaming rack and the cover body enclose an accommodation cavity, and the steaming rack is located in the accommodation cavity.

[0020] In this technical solution, the main body includes a pot body, a steaming rack and a cover body.

[0021] Among them, the pot body is arranged at the bottom of the cooking device, and a space for accommodating water is enclosed inside the pot body. The heating device and the control device are arranged inside the pot body, and the heating device can heat the water into high-temperature steam inside the pot body.

[0022] The steaming rack is placed above the pot body, and the high-temperature steam generated inside the pot body flows upward to the steaming rack, thereby heating the utensil placed on the steaming rack and enabling the soup in the utensil to enter a slightly boiling state. By providing the steaming rack, the accommodation cavity can be enlarged, so that the cooking device can heat multiple utensils simultaneously.

[0023] The cover body is buckled on the top of the steaming rack. In the height direction of the cooking device, the steaming rack is located between the cover body and the pot body. The cover body is used to cooperate with the steaming rack and the pot body to enclose a relatively airtight accommodation cavity, so as to reduce the leakage amount of high-temperature steam, enable the high-temperature steam to centrally heat the utensil in the accommodation cavity, and thus achieve the technical effects of improving the heating efficiency and reducing the energy consumption.

[0024] During use, the user can first pour water into the pot body, place the utensil on the steaming rack, then place the entire steaming rack on the pot body and cover the cover body, and finally control the cooking device to execute the cooking process.

[0025] In some technical solutions of the present invention, optionally, the heating device includes: a heating plate arranged inside the pot body; a box body opposite to the heating plate, and a steam generation cavity is included inside the box body, and the steam generation cavity is used to accommodate liquid. The heating plate is used to heat the steam generation cavity. Among them, the box body is provided with steam holes, and the steam holes are communicated with the steam generation cavity.

[0026] In this technical solution, the heating device includes a heating plate and a box body. The heating plate is arranged in the pot body. After being powered on, the heating plate generates heat by itself. The box body is installed opposite above the heating plate, and a steam generation chamber is formed inside the box body. Water is heated into high-temperature steam in the steam generation chamber.

[0027] The box body is equivalent to a steam energy-gathering ring, and there is an energy-gathering chamber inside the ring. Among them, the energy-gathering ring is arranged opposite to the heating plate. Each time a small amount of water enters the steam generation chamber, it can be directly evaporated to quickly generate saturated steam, ensuring a continuous and effective micro-boiling state is maintained inside the utensil.

[0028] Among them, the steam hole is used to output the steam generated in the steam generation chamber, and outputs it upward into the accommodating chamber, and heat is transferred to the steaming rack, so that the utensils on the steaming rack can be in a cooking environment of saturated steam.

[0029] Compared with the solution of directly pouring water in the space inside the pot body, setting the box body can make the heat generated by the heating plate act concentratedly in the relatively small steam generation chamber with a smaller space, achieving the "energy-gathering" effect, thereby increasing the heating rate of water, accelerating the output efficiency of high-temperature steam, further shortening the cooking time, and improving the energy efficiency ratio of the cooking equipment.

[0030] In some technical solutions of the present invention, optionally, the detection device includes: a first sensor for detecting the steam temperature, arranged on the pot body, and the first sensor is arranged opposite to the steam hole; a second sensor for detecting the temperature inside the steam generation chamber, arranged on the heating device.

[0031] In this technical solution, the box body is annular, and an annular steam generation chamber is enclosed corresponding to the inside of the box body. On the one hand, the annular box body can adapt to the shape of the heating plate, thereby reducing the heat loss of the heating plate. On the other hand, compared with setting a columnar box body, setting an annular box body can further reduce the volume of the steam generation chamber, thereby enhancing the "energy-gathering" effect to accelerate the output rate of high-temperature steam.

[0032] On this basis, a plurality of steam holes are arranged on the outer ring surface of the box body, and the plurality of steam holes are arranged in a ring. The steam holes are communicated with the steam generation chamber. The high-temperature steam generated in the steam generation chamber can flow around the box body through the steam holes, and finally rise into the steaming rack, and heat the utensils in the steaming rack. By setting an array of steam holes surrounding the perimeter, the high-temperature steam can be evenly diffused outward, avoiding the accumulation of high-temperature steam in a certain local area, thereby improving the uniformity of steam heating and avoiding heating dead spots in the accommodating chamber.

[0033] Among them, the detection device includes a first sensor. The first sensor is arranged on the edge of the pot body, or the first sensor is arranged opposite to the steam hole on the box body. By arranging the steam hole opposite to the first sensor, the high-temperature steam discharged from the steam hole can directly contact the first sensor, so as to detect the steam temperature of the high-temperature steam through the first sensor, improve the measurement accuracy of the steam temperature, and ensure that the control device can control the heating device to heat the soup liquid in the container to the slightly boiling state according to the steam temperature.

[0034] In this technical solution, the detection device further includes a second sensor. The second sensor is arranged inside the box body, and the second sensor can detect the steam temperature of the high-temperature steam before the high-temperature steam is discharged from the steam hole. By arranging the second sensor inside the box body, the influence of the cold air outside the box body on the detection result can be reduced, so as to improve the detection accuracy of the detection device, and achieve the technical effects of improving the control accuracy of the heating device and improving the cooking reliability.

[0035] In some technical solutions of the present invention, optionally, the main body further includes: a partition member, arranged below the steaming rack and above the steam generation cavity. The upper surface of the partition member is provided with a first through hole, and the first through hole is arranged opposite to the steam hole. The first through hole is used to allow the steam in the cavity to circulate; and / or, a partition member, placed on the pot body and below the steaming rack. The partition member is integrally arranged with the box body, and at least part of the steam holes communicate with the side of the steaming rack.

[0036] In this technical solution, the main body further includes a partition member. The partition member is arranged below the steaming rack. The partition member can be fixed below the steaming rack, and the partition member can also be fixed on the pot body. The partition member is located above the steam generation cavity. The first through hole arranged on the partition member is communicated with the steam channel in the accommodation cavity, so that the steam generated below the partition member can flow through the first through hole to above the partition member.

[0037] Specifically, when the partition member is arranged on the pot body, the partition member and the box body are of an integral structure, that is, the partition member is used as a part of the energy-gathering ring, so as to reduce the structural complexity and process complexity of the main body, thereby reducing the production cost of the main body. In this case, steam holes are formed on the partition member, and the steam holes communicate with the side where the steaming rack is located, so that the high-temperature steam generated below the partition member can flow to the accommodation cavity above the partition member.

[0038] The second aspect of the present invention provides a control method for a cooking device. The cooking device includes an accommodation cavity, a heating device and a detection device. The accommodation cavity is used to accommodate liquid and containers. The heating device is used to heat the liquid in the accommodation cavity to vaporize the liquid to form steam for heating the containers. The detection device is used to detect the steam temperature in the accommodation cavity. The control method includes:

[0039] Control the heating device to operate at a first power, and obtain the steam temperature of the accommodation cavity;

[0040] Control the heating device to operate according to the steam temperature, so that the soup in the container reaches a slightly boiling state;

[0041] Among them, in the slightly boiling state, the temperature of the soup in the container is greater than or equal to 98 °C and less than or equal to 100 °C, and the steam temperature is greater than the temperature of the soup in the container.

[0042] In this technical solution, a control method for controlling the operation of the aforementioned cooking device is proposed.

[0043] Specifically, after obtaining a cooking instruction, control the heating device to operate at a first power, and control the detection device to detect the steam temperature in the accommodation cavity. Subsequently, control the working state of the heating device according to the steam temperature. Specifically, the power of the heating device can be adjusted so that the steam can heat the soup in the container to a slightly boiling state.

[0044] Among them, this slightly boiling state can be defined by the temperature of the soup in the container. When the temperature of the soup in the container is greater than or equal to 98 °C, the soup has the condition of slight boiling. On this basis, by ensuring that the steam temperature is greater than the temperature of the soup in the stew pot, it is ensured that the slightly boiling state can continue to exist. Since there will be heat loss during the heat conduction process of the container such as a stew pot in the heating medium such as steam, generally speaking, the temperature of the soup in the container will be lower than the steam temperature (100 °C) under standard atmospheric pressure. The cooking device can include two forms: steam (water-separated) stewing and direct water bath stewing. In order to maintain the slightly boiling state of the soup in the container, it is necessary to at least satisfy that the temperature of the soup in the container is greater than or equal to 98 °C. At this time, continuous small bubbles will be generated in the soup, and the fluctuation value of the soup temperature ≤ 0.5 °C. Or, further, the accommodation cavity is a closed cavity, which can reach a micro-pressure P1 (0 kPa ≤ P1 ≤ 20 kPa) in a high-temperature environment, so that the steam temperature in the accommodation cavity is maintained relatively stable, and the temperature fluctuation range ≤ 1 °C. At this time, the soup in the container reaches a slightly boiling state.

[0045] Specifically, when the fluctuation value of the temperature of the soup in the container within a preset working duration is less than or equal to 0.5 °C, or when the fluctuation value of the steam temperature in the accommodation cavity within a preset working duration is less than or equal to 1 °C, it is considered that the soup in the container reaches a slightly boiling state.

[0046] In this technical solution, after the heating device is controlled to heat the heating cavity, the cooking device can monitor parameters such as the temperature, pressure, and heating duration of the heating cavity. When the monitored parameters meet the preset conditions, it indicates that the soup in the utensil has reached the micro-boiling state, and the duration of this micro-boiling state has reached the preset working duration. Specifically, the above preset conditions include: the fluctuation value of the soup temperature in the utensil within the preset working duration is less than or equal to 0.5 °C, or the fluctuation value of the steam temperature in the accommodation cavity within the preset working duration is less than or equal to 1 °C.

[0047] By defining the above preset conditions, it can be ensured that the soup in the utensil enters the micro-boiling state, accelerating the precipitation rate of flavor substances in the food. And the duration of the micro-boiling state reaches the preset working duration, so as to ensure that the flavor substances in the food can be fully precipitated. At the same time, compared with the strong boiling or long-time stewing of traditional soups, the slight disturbance in the micro-boiling state can greatly reduce the dissolution amount of purine substances, realizing low-purine soup cooking and improving the quality of the cooked food.

[0048] Among them, in the micro-boiling state, the fluctuation value of the soup temperature in the utensil within the preset working duration is less than or equal to 0.5 °C. If the fluctuation value is greater than 0.5 °C, it indicates that the micro-boiling state is unstable, and it is temporarily impossible to judge whether the micro-boiling state is stably maintained. Specifically, within the preset working duration of 30 seconds, the average value of the soup temperature in the stewing pot is T1, the maximum value of the temperature is T2, and the minimum value of the temperature is T3, that is, T2 - T1 ≤ 0.5 °C, T1 - T3 ≤ 0.5 °C, then it is judged that the soup in the utensil has reached the micro-boiling state.

[0049] Similarly, in the micro-boiling state, the fluctuation value of the steam temperature in the accommodation cavity within the preset working duration is less than or equal to 1 °C. If the fluctuation value is greater than 1 °C, it indicates that the micro-boiling state is still unstable. Specifically, within the preset working duration of 30 seconds, the average value of the steam temperature in the accommodation cavity is T4, the maximum value of the temperature is T5, and the minimum value of the temperature is T6, that is, T5 - T4 ≤ 1 °C, T4 - T6 ≤ 1 °C, then it is judged that the soup in the utensil has reached the micro-boiling state.

[0050] In the micro-boiling state, the soup in the utensil drives the ingredients to be slightly disturbed. Compared with stewing in still water, flavor substances such as fresh and sweet amino acids and umami peptides in the ingredients can be dissolved quickly and in large quantities, and the relatively stable soup will not damage and degrade the dissolved flavor substances, ensuring that the final product is a clear and sweet soup. And compared with strong boiling, the slight disturbance in the micro-boiling state can reduce the dissolution amount of purine substances, thereby reducing the purine intake of users and protecting the health of users.

[0051] It can be seen that by setting the above control method and keeping the soup in the utensil in a slightly boiling state, the present application solves the technical problems existing in the related art, and achieves the technical effects of improving the dissolution efficiency of flavor substances, reducing the dissolution amount of purine substances, and improving the quality of the cooked food.

[0052] In some technical solutions of the present invention, optionally, the step of controlling the heating device to operate according to the steam temperature includes:

[0053] Controlling the heating device to operate at a first power and obtaining the steam temperature of the accommodation chamber;

[0054] Based on the steam temperature reaching a first temperature threshold, controlling the heating device to operate at a second power, where the first power is greater than the second power;

[0055] When a first preset condition is satisfied, controlling the heating device to reduce the power.

[0056] In this technical solution, a control method for controlling the operation of a cooking device is proposed. Among them, the cooking device includes an accommodation chamber for accommodating an inner container, and the inner container is used to hold food. The cooking device further includes a heating device. After the heating device is turned on, it can heat the accommodation chamber. The liquid in the accommodation chamber is heated into steam by the heating device, so as to wrap and heat the inner container through the steam to meet the stewing process requirements of the cooking device.

[0057] On this basis, the control method for controlling the cooking device includes:

[0058] After placing the inner container containing food in the accommodation chamber, controlling the heating device to operate at a first power and real-time monitoring the steam temperature in the accommodation chamber. When the detected steam temperature rises to the first temperature threshold, controlling the heating device to reduce the power from the first power to the second power, and making the heating device continue to operate at the second power, and monitoring the working state of the cooking device during this process. When the working state of the cooking device meets the first preset condition, controlling the heating device to further reduce the power.

[0059] It can be seen that by defining the above control method, the heating device can first heat the accommodation chamber with high power, and after the steam temperature in the accommodation chamber reaches the first temperature threshold, reduce the heating power for the first time, and then gradually reduce the heating power according to the first preset condition, so as to achieve a step-by-step decrease in the heating capacity of the heating device for the accommodation chamber.

[0060] Among them, rapidly heating the accommodation cavity to the first temperature threshold through high power can cause the water in the accommodation cavity to boil rapidly, so as to accelerate the output of steam and make the soup in the container quickly enter the sub-boiling state. Subsequently, by gradually reducing the power of the heating device, the consumption of water in the accommodation cavity can be reduced on the basis of maintaining the sub-boiling state of the soup in the container, so as to improve the endurance of the cooking device, and increase the precipitation amount of nutrients and umami substances by extending the cooking duration, thereby solving the technical problem of poor cooking effect in the related art, and further achieving the technical effect of optimizing the control process of the cooking device and improving the quality of the cooked food.

[0061] Moreover, compared with the technical solution of controlling the heating device to operate at a low power throughout the cooking process, in the initial stage of cooking in this application, controlling the heating device to rapidly heat the accommodation cavity to the first temperature threshold by high power can ensure that the soup in the container can enter the sub-boiling state, avoid the container being in a static water state for a long time, and further improve the reliability of the cooking device and enhance the cooking effect.

[0062] In some technical solutions of the present invention, optionally, the first power is the rated power; or, the value range of the second power is: greater than or equal to one-half of the first power and less than the first power; and / or, the first preset condition is: the operating duration of the heating device after the power change reaches the preset duration.

[0063] In this technical solution, when the cooking device starts this cooking process, first control the heating device to operate at the rated power to rapidly increase the temperature of the accommodation cavity. By controlling the heating device to operate at the rated power, the energy consumption of the heating device can be reduced on the basis of meeting the rapid output of steam.

[0064] After heating the temperature of the accommodation cavity to the temperature threshold by the rated power, control the heating device to reduce the power from the rated power to the second power, where the second power needs to be greater than or equal to one-half of the first power and less than or equal to and less than the first power.

[0065] By limiting that the second power needs to be greater than or equal to one-half of the first power, the heating rate of the accommodation cavity can be slowly reduced, avoiding the soup in the container from stopping boiling due to a large drop in power, thereby extending the cooking duration on the basis of improving the endurance of the cooking device, and further achieving the technical effects of improving the cooking performance of the cooking device and the quality of the obtained food.

[0066] In this technical solution, after controlling the heating device to reduce the power from the first power to the second power, timing starts. When the timing duration reaches the preset duration, the heating device is controlled to reduce the power to extend the battery life of the cooking device. At the same time, after the heating device completes this power adjustment, timing starts again, and when the timing duration reaches the preset duration again, the heating device is controlled to further reduce the power, so as to control the power of the heating device to decrease step by step based on the operating duration of the heating device.

[0067] It can be seen that by defining the above control method, the heating device can first heat the accommodation cavity with high power, and after the temperature value of the accommodation cavity reaches the temperature threshold, the heating power is reduced for the first time, and then the heating power is gradually reduced according to the working duration of the heating device, so as to realize the step-by-step decrease of the heating capacity of the heating device for the accommodation cavity.

[0068] Among them, by gradually reducing the power of the heating device, the water consumption in the accommodation cavity can be reduced on the basis of maintaining the slightly boiling state of the soup in the container, so as to improve the battery life of the cooking device. By extending the cooking duration, the precipitation amount of nutrients and umami substances can be increased, thereby realizing the technical effects of optimizing the control process of the cooking device and improving the quality of the cooked food.

[0069] In some technical solutions of the present invention, optionally, in the case of meeting the first preset condition, the step of controlling the heating device to reduce the power includes:

[0070] Based on the operating duration of the heating device at the second power reaching the first preset duration, controlling the heating device to reduce the power to the third power;

[0071] Wherein, the first preset duration is greater than or equal to the operating duration of the heating device at the first power, and the third power is less than the second power.

[0072] Specifically, the duration required for the heating device to heat the temperature of the accommodation cavity to the temperature threshold at the first power is t1. The value range of the first preset duration is: greater than or equal to t1 and less than or equal to 2×t1. The value range of the third power is: greater than or equal to one-third of the first power and less than one-half of the first power.

[0073] In this technical solution, in the case of meeting the first preset condition, the step of controlling the heating device to reduce the power specifically includes:

[0074] After the heating device reduces the power to the second power, timing starts. When the timing duration reaches the first preset duration, the heating device is controlled to reduce the power from the second power to the third power, so that the heating capacity of the heating device for the accommodation cavity is further reduced, thereby ensuring the quality of the cooked food on the basis of enhancing the battery life of the cooking device.

[0075] Among them, t1 can reflect the water volume in the accommodation cavity before this power reduction. On this basis, by limiting the above value range, the power reduction timing of the heating device can be matched with the current water volume in the accommodation cavity. On the one hand, the cooking device can extend the cooking duration by reducing the power in time. On the other hand, by precisely controlling the power reduction amplitude of the heating device, the soup in the container can be kept in a slightly boiling state, thereby realizing the optimization of the control process of the cooking device, improving the quality of the cooked food, and enhancing the intelligent level of the cooking device.

[0076] In some technical solutions of the present invention, optionally, on this basis, when the preset conditions are met, after the step of controlling the heating device to reduce the power, it further includes:

[0077] The step of controlling the heating device to reduce the power specifically includes:

[0078] Controlling the heating device to stop working or controlling the heating device to keep the accommodation cavity warm.

[0079] In this technical solution, after the heating device reduces the power to the fourth power, timing starts. When the timing duration reaches the third preset duration, control the heating device to stop working or control the heating device to keep the accommodation cavity warm to complete this cooking process.

[0080] Specifically, the duration for which the heating device operates at the second power is t2, the duration for which the heating component operates at the third power is t3, and the value range of the third preset duration is: greater than or equal to t3 and less than or equal to 3×t2.

[0081] Among them, t3 can reflect the water volume in the accommodation cavity before this power reduction. On this basis, by limiting the above value range, the heating device can stop working at a suitable time to avoid wasting unnecessary energy after the food is cooked, realize precise control of the shutdown timing of the heating device, and thus realize the technical effects of optimizing the control process of the cooking device, improving the quality of the cooked food, and enhancing the intelligent level of the cooking device.

[0082] In some technical solutions of the present invention, optionally, the cooking device further includes a water supply device. Before the step of controlling the heating device to work according to the steam temperature to make the soup in the utensil reach a slightly boiling state, it includes:

[0083] Based on the steam temperature reaching the second temperature threshold, control the water supply device to supply water to the accommodation cavity, where the second temperature threshold is greater than or equal to 100°C and less than or equal to 120°C.

[0084] In this technical solution, when a cooking instruction is received, the heating device is controlled to heat the accommodation cavity at a first power. After controlling the cooking device to start working, the water supply device does not work and the accommodation cavity is still in a dry state. At this time, the heating device is first controlled to heat the accommodation cavity to perform dry burning on the accommodation cavity. During this process, the first temperature value inside the accommodation cavity is obtained in real time through the temperature detection device.

[0085] When it is detected that the temperature value inside the accommodation cavity rises to the second temperature threshold and the continuous duration after the temperature reaches the second temperature threshold reaches the fourth preset duration, it indicates that the accommodation cavity has formed a high-temperature environment through sufficient dry burning. Immediately, the water supply device is controlled to inject water into the accommodation cavity, and the water is quickly heated into steam after entering the high-temperature accommodation cavity.

[0086] Thereafter, during the cooking process, the second temperature value in the inner container is determined according to the first temperature value. The second temperature value is lower than the first temperature value, and the second temperature value approaches the temperature value of the liquid contained in the inner container. Among them, the difference between the first temperature value and the second temperature value is associated with the position of the inner container and the material of the inner container. Specifically, the experimental data collected in advance can be used as a reference. After determining the interval where the first temperature value is located, the second temperature value corresponding to this interval can be determined, or the second temperature value can be calculated through the change trend of the first temperature value. This technical solution does not make a rigid limitation on the specific determination method of the second temperature value, and it only needs to meet the requirement of being able to deduce the second temperature value through the first temperature value.

[0087] It can be seen that the technical solution proposed in this application needs to control the heating device to perform dry burning on the accommodation cavity before injecting water into the accommodation cavity, so that the water can be directly injected into the high-temperature accommodation cavity, and the water can be quickly heated into steam immediately after entering the accommodation cavity, thereby accelerating the steam output rate and shortening the waiting time of the user. Moreover, compared with the technical solution of injecting high-temperature steam into the accommodation cavity through a steam generator arranged outside the accommodation cavity, this application rationally utilizes the heating function of the accommodation cavity through dry burning of the accommodation cavity, enabling the cooking device to directly and quickly produce steam in the accommodation cavity without the aid of a steam generator, thereby reducing the structural complexity of the cooking device.

[0088] On the other hand, this application first deduces the second temperature value inside the container through the first temperature value of the accommodation cavity, and then performs feedback control on the heating device through the second temperature value, reducing the influence of the temperature difference between the inside and outside of the container on the heating effect, enabling the power of the heating device to be associated with the actual temperature in the inner container, and enabling the second temperature value to adapt to the heating requirements of the food, thereby improving the stewing effect of the food and increasing the content of nutrients in the food.

[0089] In this technical solution, the step of controlling the water supply device to supply water into the accommodation cavity based on the temperature value reaching the second temperature threshold specifically includes:

[0090] When it is detected that the temperature value in the accommodation cavity rises to the second temperature threshold, control the heating device to stop working to reduce the heating rate of the accommodation cavity. After turning off the heating device, control the water supply device to inject water into the accommodation cavity. The water is quickly heated into steam after entering the high-temperature accommodation cavity. This part of the high-temperature steam can wrap the inner container and heat the food in the inner container. At the same time, the temperature of the accommodation cavity also drops due to the injection of water.

[0091] By controlling the heating device to stop working when the temperature value in the accommodation cavity rises to the second temperature threshold, it is possible to avoid high-temperature damage to the structures in cooking equipment such as the heating device, the accommodation cavity, and the inner container, extend the service life of the cooking equipment, and thus achieve the technical effects of improving the safety and reliability of the cooking equipment and reducing the failure rate of the cooking equipment.

[0092] For example, when the second temperature threshold is 100°C and the heating device heats the accommodation cavity through a heat pipe, if the heat pipe is not controlled to stop working after the temperature of the accommodation cavity reaches the second temperature threshold, the heat pipe will continue to rise to 200°C due to thermal inertia, resulting in an increased probability of thermal failure and a shortened service life of the heat pipe and the nearby structures. In this application, by controlling the heat pipe to stop working in time, overheat protection can be provided for the heat pipe and its associated structures.

[0093] In this technical solution, by defining that the second temperature threshold is greater than or equal to 100°C, it can be ensured that the water injected into the accommodation cavity can be quickly heated into steam, thereby guaranteeing the steam output efficiency and achieving the technical effect of improving the heating efficiency of the cooking equipment. By making the second temperature threshold less than or equal to 120°C, it is possible to avoid over-dry burning of the accommodation cavity and the heating device, and thus achieve the technical effects of improving the safety and reliability of the cooking equipment and extending the service life of the cooking equipment.

[0094] In some technical solutions of the present invention, optionally, the heating power of the heating device is positively correlated with the water supply volume of the water supply device, or, after the step of controlling the water supply device to supply water into the accommodation cavity, it includes:

[0095] When the second preset condition is satisfied, control the heating device to operate at the first power;

[0096] When the second preset condition is not satisfied, control the heating device to operate at a reduced power.

[0097] In this technical solution, the step of controlling the heating device to heat the accommodation cavity specifically includes:

[0098] When it is necessary to control the heating device to heat the accommodating cavity, the working information of the cooking device is obtained, and it is judged whether the second preset condition is satisfied based on the working information. When the judgment result is that the second preset condition is satisfied, the heating device is controlled to operate at the first power. Correspondingly, when the judgment result is that the second preset condition is not satisfied, the heating device is controlled to reduce the power to meet the condition of slow simmering over a long time, maintain a slightly boiling state for a long time, and further decrease the heating capacity of the heating device for the accommodating cavity, so as to ensure the quality of the cooked food on the basis of enhancing the battery life of the cooking device.

[0099] By defining the above control method, the heating device can automatically adjust the power based on the working state of the cooking device, thereby automatically adjusting the heating rate of the accommodating cavity, enabling the heating curve of the accommodating cavity to adapt to the cooking requirements, and further achieving the technical effects of improving the automation degree and intelligent degree of the cooking device and improving the quality of the cooked food.

[0100] In this technical solution, in the process of performing the two steps of controlling the heating device to heat the accommodating cavity, obtaining the temperature value of the heating device, and controlling the water supply device to supply water into the accommodating cavity based on the temperature value reaching the second temperature threshold, the heating power of the heating device is positively correlated with the water supply volume of the water supply device, that is, the higher the heating power, the larger the water supply volume this time, and vice versa, the lower the heating power, the smaller the water supply volume this time.

[0101] By defining that the heating power is positively correlated with the water supply volume, it can be ensured that the water supply device can inject an appropriate amount of water. On the one hand, it can ensure that the liquid can reduce the temperature of the accommodating cavity, so that the two steps of heating and water injection can be smoothly cycled, and on the other hand, it can avoid excessive water injection from affecting the steam production efficiency. Furthermore, the technical effects of improving the safety and reliability of the cooking device and improving the automation degree and intelligent degree of the cooking device are achieved.

[0102] The third aspect of the present invention provides a control device for a cooking device. The cooking device includes an accommodating cavity, a heating device, and a detection device. The accommodating cavity is used to accommodate liquid and utensils. The heating device is used to heat the liquid in the accommodating cavity to vaporize the liquid to form steam for heating the utensils. The detection device is used to detect the steam temperature in the accommodating cavity. The control device includes: a first control module for controlling the heating device to operate at the first power and obtaining the steam temperature of the accommodating cavity; a second control module for controlling the heating device to work according to the steam temperature so that the soup in the utensils is in a slightly boiling state; wherein, in the slightly boiling state, the temperature of the soup in the utensils is greater than or equal to 98°C and less than the steam temperature.

[0103] In this technical solution, a control device for controlling the operation of the aforementioned cooking device is proposed. The control device of the cooking device includes a first control module and a second control module.

[0104] Specifically, after receiving the cooking instruction, the first control module controls the heating device to operate at the first power, and controls the detection device to detect the steam temperature in the accommodating cavity. Subsequently, the second control module controls the working state of the heating device according to the steam temperature, specifically, by adjusting the power of the heating device so that the steam can heat the soup in the utensil to a slightly boiling state.

[0105] The utensil is used to hold the ingredients and soup to be stewed and forms a relatively enclosed environment inside. For example, a stewing pot. The slightly boiling state can be defined by the temperature of the soup in the stewing pot. When the temperature of the soup in the stewing pot is greater than 98°C and less than 100°C, the soup has the condition of being slightly boiling. On this basis, by ensuring that the steam temperature is greater than the temperature of the soup in the stewing pot, the slightly boiling state can be continuously maintained.

[0106] In the slightly boiling state, the soup in the stewing pot drives the ingredients to be slightly disturbed. Compared with stewing in still water, flavor substances such as fresh and sweet amino acids and umami peptides in the ingredients can be dissolved quickly and in large quantities, and the relatively stable soup will not destroy and degrade the dissolved flavor substances, ensuring that the finally obtained clear soup has a fresh and sweet taste. Moreover, compared with boiling violently over high heat, the slight disturbance in the slightly boiling state can reduce the dissolution amount of purine substances, thereby reducing the purine intake of users and protecting the health of users.

[0107] It can be seen that the present application solves the technical problems existing in the related art by setting the above control device and making the soup in the utensil in a slightly boiling state, achieving the technical effects of improving the dissolution efficiency of flavor substances, reducing the dissolution amount of purine substances, and improving the quality of the cooked food.

[0108] The fourth aspect of the present invention provides a control device for a cooking device. The control device for the cooking device includes: a memory in which a program or instruction is stored; a processor that executes the program or instruction stored in the memory to implement the steps of the control method for the cooking device in any of the above technical solutions.

[0109] In this technical solution, a control device for a cooking device is proposed. The control device for the cooking device includes a memory and a processor. The processor can implement the control method for the cooking device in any of the above technical solutions by executing the program or instruction stored in the memory. Therefore, the control device for the cooking device has the advantages of the control method for the cooking device in any of the above technical solutions and can achieve the technical effects that the control method for the cooking device in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0110] The fifth aspect of the present invention provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method in any of the above technical solutions are implemented.

[0111] In this technical solution, a readable storage medium is proposed. The readable storage medium stores a program or instructions, and when the program or instructions are executed by a processor, the steps of the control method of the cooking device in any of the above technical solutions can be realized. Therefore, this readable storage medium has the advantages of the control method of the cooking device in any of the above technical solutions, and can achieve the technical effects that the control method of the cooking device in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0112] The sixth aspect of the present invention provides a cooking device, which includes: the control device of the cooking device in any of the above technical solutions, and / or the readable storage medium in the above technical solution.

[0113] In this technical solution, a cooking device including the control device in any of the above technical solutions, and / or the readable storage medium in the above technical solution is proposed. Therefore, this cooking device 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, and / or the cooking device has the advantages of the readable storage medium in the above technical solution, and can achieve the technical effects that the readable storage medium in the above technical solution can achieve. To avoid repetition, it will not be elaborated here.

[0114] The additional aspects and advantages of the present invention will become obvious in the following description part, or will be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0115] The above and / or additional aspects and advantages of the present invention will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0116] Figure 1 shows a schematic structural diagram of a cooking device according to an embodiment of the present invention;

[0117] Figure 2 shows a schematic structural diagram of a cooking device according to an embodiment of the present invention;

[0118] Figure 3 shows a schematic structural diagram of a cooking device according to an embodiment of the present invention;

[0119] Figure 4 shows a schematic structural diagram of a cooking device according to an embodiment of the present invention;

[0120] Figure 5 shows a flowchart of a control method of a cooking device according to an embodiment of the present invention;

[0121] Figure 6The flowchart of the control method of the cooking device according to an embodiment of the present invention is shown;

[0122] Figure 7 The structural block diagram of the control device of the cooking device according to an embodiment of the present invention is shown;

[0123] Figure 8 The structural block diagram of the control device of the cooking device according to an embodiment of the present invention is shown;

[0124] Figure 9 The working condition line graph of the cooking device during the cooking process according to an embodiment of the present invention is shown.

[0125] Wherein, Figures 1 to 4 The corresponding relationship between the reference numerals and the component names in

[0126] 100 cooking device, 110 body, 1102 accommodation cavity, 112 pot body, 113 partition member, 1132 first through hole, 1134 second through hole, 114 steaming rack, 1142 first partition board, 1144 frame, 1145 steam channel, 1146 second partition board, 116 cover body, 120 heating device, 122 heating plate, 124 box body, 1242 steam hole, 1244 steam generation cavity, 130 detection device, 132 first sensor, 134 second sensor, 136 third sensor, 140 control device. Detailed implementation manners

[0127] In order to be able to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below with reference to the drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0128] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can 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.

[0129] Next, refer to Figures 1 to 9 Describe a cooking device and its control method, device and readable storage medium according to some embodiments of the present invention.

[0130] Such as Figure 1 、 Figure 2 And Figure 3As shown in the figure, an embodiment of the present invention provides a cooking device 100, which includes: a main body 110, the main body 110 includes a containing cavity 1102 for containing liquid and utensils; a heating device 120 provided in the main body 110, the heating device 120 is used to heat the liquid in the containing cavity 1102 to vaporize the liquid to form steam for heating the utensils; a detection device 130 provided in the main body 110 and at least partially facing the containing cavity 1102, the detection device 130 is used to detect the steam temperature in the containing cavity 1102; a control device 140 connected to the heating device 120 and the detection device 130, the control device 140 is used to control the heating device 120 to work according to the steam temperature, so that the soup in the utensils reaches a slightly boiling state; wherein, in the slightly boiling state, the temperature of the soup in the utensils is greater than or equal to 98 °C and less than the steam temperature.

[0131] In this embodiment, a cooking device 100 is proposed. The cooking device 100 includes a main body 110. The main body 110 forms the outer surface of the cooking device 100, and a containing cavity 1102 is formed in the main body 110. The containing cavity 1102 is used to contain utensils such as a stew pot and liquid such as water for generating steam. Food and soup are placed in the stew pot, and under the wrapping of high-temperature steam, the food and soup in the stew pot are stewed into finished food.

[0132] The cooking device 100 further includes a heating device 120 and a control device 140. The heating device 120 is arranged in the main body 110. The heating device 120 can heat the water in the containing cavity 1102 to heat the water into high-temperature steam, so as to heat the stew pot in the containing cavity 1102 through the high-temperature steam. The control device 140 is connected to the heating device 120, and the control device 140 is used to control the working state of the heating device 120 to accurately control the cooking process.

[0133] On this basis, the cooking device 100 is further provided with a detection device 130. The detection device 130 is arranged in the main body 110 and at least partially faces the inside of the containing cavity 1102, and the detection device 130 is connected to the control device 140. During the cooking process, the detection device 130 can detect the steam temperature in the containing cavity 1102, and the control device 140 can control the working state of the heating device 120 according to the steam temperature. Specifically, the power of the heating device 120 can be adjusted so that the steam can heat the soup in the utensils to a slightly boiling state.

[0134] Among them, this slightly boiling state can be defined by the temperature of the soup in the utensils. Specifically, when the temperature of the soup in the utensils is greater than or equal to 98 °C and less than or equal to 100 °C, the soup has the condition of slightly boiling. On this basis, by ensuring that the steam temperature is greater than the temperature of the soup in the utensils, it is ensured that the slightly boiling state can continue to exist.

[0135] In the micro-boiling state, the soup liquid in the stewing pot drives the ingredients to be slightly disturbed. Compared with stewing in still water, flavor substances such as fresh and sweet amino acids and umami peptides in the ingredients can be dissolved quickly and in large quantities, and the relatively stable soup liquid will not destroy and degrade the dissolved flavor substances, ensuring that the finally obtained clear soup has a sweet taste. Moreover, compared with boiling violently over high heat, the slight disturbance in the micro-boiling state can reduce the dissolution amount of purine substances, thereby reducing the purine intake of users and protecting the health of users.

[0136] Thus, in this application, by setting the detection device 130 for detecting the steam temperature in the accommodation cavity 1102 and controlling the heating device 120 according to the detected steam temperature to keep the soup liquid in the cooking utensil in the micro-boiling state for as long as possible, the technical problems existing in the related art are solved, and the technical effects of improving the dissolution efficiency of flavor substances, reducing the dissolution amount of purine substances, and improving the quality of the cooked food are achieved.

[0137] As Figure 1 shown, in some embodiments of the present invention, optionally, the main body 110 includes: a pot body 112, a heating device 120 and a control device 140 are arranged in the pot body 112; a steaming rack 114 is placed on the pot body 112, and the steaming rack 114 is used to support the cooking utensil; a cover body 116 is buckled on the steaming rack 114, and the pot body 112, the steaming rack 114 and the cover body 116 enclose an accommodation cavity 1102, and the steaming rack 114 is located in the accommodation cavity 1102.

[0138] In this embodiment, the main body 110 includes a pot body 112, a steaming rack 114 and a cover body 116.

[0139] Among them, the pot body 112 is arranged at the bottommost of the cooking device 100. A space for accommodating water is enclosed inside the pot body 112. The heating device 120 and the control device 140 are arranged inside the pot body 112, and the heating device 120 can heat the water into high-temperature steam inside the pot body 112.

[0140] The steaming rack 114 is placed above the pot body 112, and the high-temperature steam generated inside the pot body 112 flows upward to the steaming rack 114, thereby heating the cooking utensil placed on the steaming rack 114 and enabling the soup liquid in the cooking utensil to enter the micro-boiling state. By setting the steaming rack 114, the accommodation cavity 1102 can be enlarged, so that the cooking device 100 can heat multiple cooking utensils simultaneously.

[0141] The cover body 116 is buckled on the top of the steaming rack 114. In the height direction of the cooking device 100, the steaming rack 114 is located between the cover body 116 and the pot body 112. The cover body 116 is used to cooperate with the steaming rack 114 and the pot body 112 to enclose a relatively airtight accommodation cavity 1102, so as to reduce the leakage amount of high-temperature steam, enable the high-temperature steam to centrally heat the cooking utensil in the accommodation cavity 1102, and further achieve the technical effects of improving the heating efficiency and reducing the energy consumption.

[0142] During use, the user can first pour water into the pot body 112, place the utensil on the steaming rack 114, then place the entire steaming rack 114 on the pot body 112 and cover the lid 116, and finally control the cooking device 100 to execute the cooking process.

[0143] Such as Figure 1 、 Figure 2 and Figure 3 As shown, in some embodiments of the present invention, optionally, the heating device 120 includes: a heating plate 122 disposed in the pot body 112; a box body 124 disposed opposite to the heating plate 122, the box body 124 includes a steam generation chamber 1244 therein, the steam generation chamber 1244 is used to accommodate liquid, the heating plate 122 is used to heat the steam generation chamber 1244, wherein, the box body 124 is provided with steam holes 1242, and the steam holes 1242 communicate with the steam generation chamber 1244.

[0144] In this embodiment, the heating device 120 includes a heating plate 122 and a box body 124. The heating plate 122 is disposed in the pot body 112. After being powered on, the heating plate 122 generates heat by itself. The box body 124 is installed opposite to the heating plate 122 above. A steam generation chamber 1244 is formed inside the box body 124, and water is heated into high-temperature steam in the steam generation chamber 1244.

[0145] The box body 124 is equivalent to a steam energy concentrating ring, and there is an energy concentrating chamber (steam generation chamber 1244) inside the ring. Among them, the energy concentrating ring is disposed opposite to the heating plate 122. Each time a small amount of water enters the steam generation chamber 1244, it can be directly evaporated to quickly generate saturated steam, ensuring that a continuous and effective micro-boiling state is maintained in the utensil.

[0146] Among them, the steam holes 1242 are used to output the steam generated in the steam generation chamber 1244, and output it upward into the accommodation chamber 1102, and the heat is transferred to the steaming rack 114, so that the utensil on the steaming rack 114 can be in a cooking environment of saturated steam.

[0147] Compared with the scheme of directly pouring water in the space inside the pot body 112, setting the box body 124 can make the heat generated by the heating plate 122 act concentratedly in the relatively small steam generation chamber 1244, realizing the "energy concentration" effect, thereby increasing the heating rate of water, accelerating the output efficiency of high-temperature steam, and further shortening the cooking time and improving the energy efficiency ratio of the cooking device 100.

[0148] Specifically, the box body 124 is in a ring shape, the peripheral side of the box body 124 is provided with steam holes 1242, and the steam holes 1242 communicate with the steam generation chamber 1244.

[0149] The box body 124 is annular, and an annular steam generation cavity 1244 is enclosed corresponding to the inner circumference of the box body 124. On the one hand, the annular box body 124 can adapt to the shape of the heating plate 122, thereby reducing the heat loss of the heating plate 122. On the other hand, compared with setting a columnar box body 124, setting an annular box body 124 can further reduce the volume of the steam generation cavity 1244, thereby enhancing the "energy gathering" effect to accelerate the production rate of high-temperature steam.

[0150] On this basis, a plurality of steam holes 1242 are provided on the outer ring surface of the box body 124. The plurality of steam holes 1242 are arranged in a surrounding manner, and the steam holes 1242 are communicated with the steam generation cavity 1244. The high-temperature steam generated in the steam generation cavity 1244 can flow through the steam holes 1242 to the surroundings of the box body 124, and finally rise into the steaming rack 114 to heat the stew pot in the steaming rack 114. By setting the array of steam holes 1242 surrounding the periphery, the high-temperature steam can be evenly diffused outward, avoiding the accumulation of high-temperature steam in a certain local area, thereby improving the uniformity of steam heating and avoiding heating dead angles in the accommodation cavity 1102.

[0151] As Figure 1 、 Figure 2 and Figure 3 shown, in some embodiments of the present invention, optionally, the detection device 130 includes: a first sensor 132 for detecting the steam temperature, which is arranged on the pot body 112, and the first sensor 132 is arranged opposite to the steam hole 1242; a second sensor 134 for detecting the temperature in the steam generation cavity 1244, which is arranged on the heating device 120.

[0152] In this embodiment, the box body 124 is annular, and an annular steam generation cavity 1244 is enclosed corresponding to the inner circumference of the box body 124. On the one hand, the annular box body 124 can adapt to the shape of the heating plate 122, thereby reducing the heat loss of the heating plate 122. On the other hand, compared with setting a columnar box body 124, setting an annular box body 124 can further reduce the volume of the steam generation cavity 1244, thereby enhancing the "energy gathering" effect to accelerate the production rate of high-temperature steam.

[0153] On this basis, a plurality of steam holes 1242 are provided on the outer ring surface of the box body 124. The plurality of steam holes 1242 are arranged in a surrounding manner, and the steam holes 1242 are communicated with the steam generation cavity 1244. The high-temperature steam generated in the steam generation cavity 1244 can flow through the steam holes 1242 to the surroundings of the box body 124, and finally rise into the steaming rack 114 to heat the utensils in the steaming rack 114. By setting the array of steam holes 1242 surrounding the periphery, the high-temperature steam can be evenly diffused outward, avoiding the accumulation of high-temperature steam in a certain local area, thereby improving the uniformity of steam heating and avoiding heating dead angles in the accommodation cavity 1102.

[0154] Among them, the detection device 130 includes a first sensor 132. The first sensor 132 is disposed at the edge of the pot body 112, or the first sensor 132 is disposed opposite to the steam hole 1242 on the box body 124. By disposing the steam hole 1242 opposite to the first sensor 132, the high-temperature steam discharged from the steam hole 1242 can directly contact the first sensor 132, so that the steam temperature of the high-temperature steam can be detected by the first sensor 132, improving the measurement accuracy of the steam temperature and ensuring that the control device 140 can control the heating device 120 to heat the soup liquid in the container to a slightly boiling state according to the steam temperature.

[0155] In this embodiment, the detection device 130 further includes a second sensor 134. The second sensor 134 is disposed inside the box body 124, and the second sensor 134 can detect the steam temperature of the high-temperature steam before the high-temperature steam is discharged from the steam hole 1242. By disposing the second sensor 134 inside the box body 124, the influence of the cold air outside the box body 124 on the detection result can be reduced, thereby improving the detection accuracy of the detection device 130, achieving the technical effects of improving the control accuracy of the heating device 120 and improving the cooking reliability.

[0156] As Figure 1 and Figure 4 shown, in some embodiments of the present invention, optionally, the main body 110 further includes: a partition 113, disposed below the steaming rack 114 and above the steam generation chamber 1244. The upper surface of the partition 113 is provided with a first through hole 1132, and the first through hole 1132 is disposed opposite to the steam hole 1242. The first through hole 1132 is used for the steam in the accommodation chamber 1102 to flow through; and / or, the partition 113 is placed on the pot body 112 and below the steaming rack 114. The partition 113 and the box body 124 are integrally provided, and at least part of the steam holes 1242 communicate with the side of the steaming rack 114.

[0157] In this embodiment, the main body 110 further includes a partition 113. The partition 113 is disposed below the steaming rack 114. The partition 113 can be fixed below the steaming rack 114, and the partition 113 can also be fixed on the pot body 112. Among them, the partition 113 is located above the air generation chamber. The first through hole 1132 provided on the partition 113 communicates with the steam channel 1145 in the accommodation chamber 1102, so that the steam generated below the partition 113 can flow through the first through hole 1132 to above the partition 113.

[0158] Specifically, when the separator 113 is disposed in the pot body 112, the separator 113 and the box body 124 are of an integral structure, that is, the separator 113 is part of the energy-gathering ring, so as to reduce the structural complexity and process complexity of the main body 110, thereby reducing the production cost of the main body 110 and facilitating the user to disassemble and clean; in this case, steam holes 1242 are formed in the separator 113, and the steam holes 1242 communicate with the side where the steaming rack 114 is located, so that the high-temperature steam generated below the separator 113 can flow to the accommodation cavity 1102 above the separator 113.

[0159] Specifically, the separator 113 is further provided with a second through hole 1134, and the second through hole 1134 is disposed opposite to the second sensor 134. A bearing cavity is recessed on the side of the second through hole 1134 facing the steaming rack 114, and the bearing cavity is used for receiving food residues and juice dripping from the food placed above the steaming rack 114, so as to avoid the food juice dripping into the box body, which is not conducive to the cleaning and use and maintenance of the appliance.

[0160] Such as Figure 1 and Figure 4 As shown, in some embodiments of the present invention, optionally, the steaming rack 114 includes: a first partition 1142, covering the pot body 112; a frame 1144, connected to the pot body 112, and the cover body 116 is buckled on the frame 1144; a second partition 1146, covering the frame 1144, and the first partition 1142 and the second partition 1146 are used for supporting the utensils; wherein, a steam channel 1145 is included in the frame 1144, and the steam channel 1145 is used for conveying steam above the second partition 1146.

[0161] In this embodiment, the steaming rack 114 includes a first partition 1142, a frame 1144 and a second partition 1146. The frame 1144 is installed above the pot body 112. The frame 1144 is hollow. The first partition 1142 is disposed at the bottom of the frame 1144, close to the pot body 112. The second partition 1146 is disposed at the top of the frame 1144, close to the cover body 116. The first partition 1142 and the second partition 1146 are both used for placing the stew pot, so as to form two spaces in the steaming rack 114 for placing the stew pot, thereby increasing the capacity of the cooking device 100 and improving the practicality of the cooking device 100.

[0162] On this basis, the first partition 1142 and the second partition 1146 can divide the accommodation cavity 1102 in the height direction of the cooking device 100. A steam channel 1145 is provided in the frame 1144. A part of the high-temperature steam generated in the pot body 112 can diffuse through the gap between the first partition 1142 and the second partition 1146, and another part can diffuse through the steam channel 1145 between the second partition 1146 and the cover body 116, so that the stew pots on the first partition 1142 and the second partition 1146 can be effectively heated by the high-temperature steam.

[0163] As Figure 1 shown, in some embodiments of the present invention, optionally, the detection device 130 includes: a third sensor 136, and the third sensor 136 is disposed in the steam channel 1145.

[0164] In this embodiment, the detection device 130 further includes a third sensor 136. The third sensor 136 is disposed at the inlet and outlet of the steam channel 1145 or inside the steam channel 1145. The third sensor 136 can detect the steam temperature of the high-temperature steam entering the steam channel 1145. The steam temperature inside the steam channel 1145 is close to the temperature of the environment where the utensil is located. By controlling the operation of the heating device 120 according to the steam temperature detected by the third sensor 136, it can be ensured that the soup in the utensil enters the micro-boiling state.

[0165] Specifically, the detection device 130 includes one or a combination of a first sensor 132, a second sensor 134, and a third sensor 136. For example, the first sensor 132, the second sensor 134, and the third sensor 136 can be selectively set simultaneously, or only the third sensor 136 can be set. Increasing the number of sensors is beneficial to improving the detection accuracy of the steam temperature and the control accuracy of the heating device 120.

[0166] As Figure 5 shown, an embodiment of the present invention provides a control method for a cooking device. The cooking device includes a receiving cavity, a heating device, and a detection device. The receiving cavity is used to receive a liquid and a utensil. The heating device is used to heat the liquid in the receiving cavity to vaporize the liquid to form steam for heating the utensil. The detection device is used to detect the steam temperature in the receiving cavity. The control method includes:

[0167] Step 502, controlling the heating device to operate at a first power and obtaining the steam temperature of the receiving cavity;

[0168] Step 504, controlling the operation of the heating device according to the steam temperature to make the soup in the utensil reach the micro-boiling state;

[0169] Wherein, in the micro-boiling state, the temperature of the soup in the utensil is greater than or equal to 98 °C and less than or equal to 100 °C, and the steam temperature is greater than the temperature of the soup in the utensil.

[0170] In this embodiment, a control method for controlling the operation of the aforementioned cooking device is proposed.

[0171] Specifically, after receiving a cooking instruction, control the heating device to operate at a first power, and control the detection device to detect the steam temperature in the receiving cavity. Then, control the working state of the heating device according to the steam temperature. Specifically, the power of the heating device can be adjusted so that the steam can heat the soup in the utensil to the micro-boiling state.

[0172] Among them, this micro-boiling state can be defined by the temperature of the soup in the utensil. When the temperature of the soup in the utensil is greater than or equal to 98 °C and less than or equal to 100 °C, the soup has the conditions for micro-boiling. On this basis, by ensuring that the steam temperature is greater than the temperature of the soup in the stewing pot, it is ensured that the micro-boiling state can continue to exist.

[0173] In the micro-boiling state, the soup in the utensil drives the ingredients to be slightly disturbed. Compared with stewing in still water, flavor substances such as fresh and sweet amino acids and umami peptides in the ingredients can be dissolved quickly and in large quantities, and the relatively stable soup will not destroy and degrade the dissolved flavor substances, ensuring that the final clear soup obtained has a fresh and sweet taste. Moreover, compared with boiling violently over high heat, the slight disturbance in the micro-boiling state can reduce the dissolution amount of purine substances, thereby reducing the purine intake of users and protecting the health of users.

[0174] Thus, by setting the above control method and making the soup in the utensil in a micro-boiling state, the present application solves the technical problems existing in the related art and achieves the technical effects of improving the dissolution efficiency of flavor substances, reducing the dissolution amount of purine substances, and improving the quality of the cooked food.

[0175] As Figure 6 shown, in some embodiments of the present invention, optionally, the step of controlling the heating device to work according to the steam temperature includes:

[0176] Step 602, controlling the heating device to operate at a first power and obtaining the steam temperature of the accommodation cavity;

[0177] Step 604, based on the steam temperature reaching a first temperature threshold, controlling the heating device to operate at a second power, where the first power is greater than the second power;

[0178] Step 606, controlling the heating device to reduce the power when a first preset condition is met.

[0179] In this embodiment, a control method for controlling the operation of a cooking device is proposed. Among them, the cooking device includes an accommodation cavity, and the accommodation cavity is used to accommodate an inner container, and the inner container is used to hold food. The cooking device further includes a heating device, and after the heating device is turned on, it can heat the accommodation cavity, and the liquid is heated into steam in the accommodation cavity, so as to wrap and heat the inner container through the steam to meet the stewing process requirements of the cooking device.

[0180] On this basis, the control method for controlling the cooking device includes:

[0181] After placing the inner container containing food in the accommodation cavity, control the heating device to operate at a first power, and monitor the steam temperature in the accommodation cavity in real time. When the detected steam temperature rises to a first temperature threshold, control the heating device to reduce the power from the first power to a second power, so that the heating device continues to operate at the second power, and monitor the working state of the cooking device during this process. When the working state of the cooking device meets a first preset condition, control the heating device to further reduce the power.

[0182] It can be seen that by defining the above control method, the heating device can first heat the accommodation cavity with high power, and reduce the heating power for the first time after the steam temperature in the accommodation cavity reaches the first temperature threshold, and then gradually reduce the heating power according to the first preset condition, so as to achieve a gradual decrease in the heating capacity of the heating device for the accommodation cavity.

[0183] Among them, quickly heating the accommodation cavity to the first temperature threshold with high power can make the water in the accommodation cavity boil rapidly, so as to accelerate the generation of steam and make the soup in the container quickly enter the sub-boiling state. Subsequently, by gradually reducing the power of the heating device, the consumption of water in the accommodation cavity can be reduced on the basis of maintaining the sub-boiling state of the soup in the container, so as to improve the endurance of the cooking device, and increase the precipitation amount of nutrients and umami substances by extending the cooking time, thereby solving the technical problem of poor cooking effect in the related art, and further achieving the technical effect of optimizing the control process of the cooking device and improving the quality of the cooked food.

[0184] Moreover, compared with the embodiment of controlling the heating device to operate at a low power throughout the cooking process, in the initial stage of cooking, the present application controls the heating device to quickly heat the accommodation cavity to the first temperature threshold with high power, which can ensure that the soup in the container can enter the sub-boiling state, avoid the container being in a static water state for a long time, thereby improving the reliability of the cooking device and enhancing the cooking effect.

[0185] In some embodiments of the present invention, optionally, the first power is the rated power; or, the value range of the second power is: greater than or equal to one-half of the first power and less than the first power; and / or, the first preset condition is: the operating duration of the heating device after the power change reaches a preset duration.

[0186] In this embodiment, when the cooking device starts this cooking process, first control the heating device to operate at the rated power, so that the temperature of the accommodation cavity rises rapidly. By controlling the heating device to operate at the rated power, the energy consumption of the heating device can be reduced on the basis of meeting the requirement of quickly generating steam.

[0187] After heating the temperature of the accommodation cavity to the temperature threshold by the rated power, control the heating device to reduce the power from the rated power to the second power, where the second power is greater than or equal to one-half of the first power and less than the first power.

[0188] By defining that the second power needs to be greater than or equal to one-half of the first power, the heating rate of the accommodation cavity can be slowly reduced, avoiding the soup in the container from stopping boiling due to a large drop in power. Thus, on the basis of improving the battery life of the cooking device, the cooking duration can be extended, and further the technical effects of improving the cooking performance of the cooking device and the quality of the obtained food can be achieved.

[0189] In this embodiment, after controlling the heating device to reduce the power from the first power to the second power, start timing. When the timing duration reaches the preset duration, control the heating device to reduce the power to extend the battery life of the cooking device. At the same time, after the heating device completes this power adjustment, restart the timing, and when the timing duration reaches the preset duration again, control the heating device to further reduce the power, so as to control the power of the heating device to decrease step by step based on the operating duration of the heating device.

[0190] It can be seen that in this application, by defining the above control method, the heating device can first heat the accommodation cavity with high power, and for the first time reduce the heating power after the temperature value of the accommodation cavity reaches the temperature threshold. Subsequently, the heating power is gradually reduced according to the working duration of the heating device, so as to realize the step-by-step reduction of the heating capacity of the heating device for the accommodation cavity.

[0191] Among them, by gradually reducing the power of the heating device, the water consumption in the accommodation cavity can be reduced on the basis of maintaining the slight boiling state of the soup in the container, so as to improve the battery life of the cooking device. By extending the cooking duration, the precipitation amount of nutrients and umami substances can be increased, and further the technical effects of optimizing the control process of the cooking device and improving the quality of the cooked food can be achieved.

[0192] In some embodiments of the present invention, optionally, in the case of meeting the first preset condition, the step of controlling the heating device to reduce the power includes:

[0193] Based on the operating duration of the heating device at the second power reaching the first preset duration, control the heating device to reduce the power to the third power;

[0194] Wherein, the first preset duration is greater than or equal to the operating duration of the heating device at the first power, and the third power is less than the second power.

[0195] Specifically, the time required for the heating device to heat the temperature of the accommodation cavity to the temperature threshold at the first power is t1. The value range of the first preset time is greater than or equal to t1 and less than or equal to 2×t1. The value range of the third power is greater than or equal to one-third of the first power and less than one-half of the first power.

[0196] In this embodiment, when the first preset condition is satisfied, the steps of controlling the heating device to reduce the power specifically include:

[0197] After the heating device reduces the power to the second power, start timing. When the timing duration reaches the first preset time, control the heating device to reduce the power from the second power to the third power, so that the heating capacity of the heating device for the accommodation cavity further decreases, thereby ensuring the quality of the cooked food while enhancing the battery life of the cooking device.

[0198] Among them, t1 can reflect the amount of water in the accommodation cavity before the power reduction this time. On this basis, by limiting the above value range, the power reduction timing of the heating device can be matched with the current amount of water in the accommodation cavity. On the one hand, the cooking device can extend the cooking duration by reducing the power in time. On the other hand, by precisely controlling the power reduction amplitude of the heating device, the soup in the container can be kept in a slightly boiling state, thereby achieving the technical effects of optimizing the control process of the cooking device, improving the quality of the cooked food, and enhancing the intelligence level of the cooking device.

[0199] In some embodiments of the present invention, optionally, on this basis, after the steps of controlling the heating device to reduce the power when the preset condition is satisfied, it further includes:

[0200] The steps of controlling the heating device to reduce the power specifically include:

[0201] Control the heating device to stop working or control the heating device to keep the accommodation cavity warm.

[0202] Specifically, the operating time of the heating device at the second power is t2. After the step of controlling the heating device to reduce the power to the third power, it further includes:

[0203] Based on the operating time of the heating device at the third power reaching the second preset time, control the heating device to reduce the power to the fourth power;

[0204] Among them, the value range of the second preset time is greater than or equal to t2 and less than or equal to 2.5×t1. The value range of the fourth power is greater than or equal to one-sixth of the first power and less than one-third of the first power.

[0205] In this embodiment, the duration for which the heating device operates at the second power is t2. On this basis, when the preset conditions are met, the steps of controlling the heating device to reduce the power specifically include:

[0206] After the heating device reduces the power to the third power, start timing. When the timing duration reaches the second preset duration, control the heating device to reduce the power from the third power to the fourth power, so that the heating capacity of the heating device for the accommodation cavity is further decreased, thereby ensuring the quality of the cooked food on the basis of enhancing the endurance of the cooking device.

[0207] Wherein, t2 can reflect the water volume in the accommodation cavity before the power reduction this time. On this basis, by limiting the above value range, the power reduction timing of the heating device can be matched with the current water volume in the accommodation cavity. On the one hand, the cooking device can extend the cooking duration by reducing the power in time, and on the other hand, by accurately controlling the power reduction amplitude of the heating device, the soup in the container can be kept in a slightly boiling state, thereby realizing the optimization of the control process of the cooking device, improving the quality of the cooked food, and enhancing the intelligent level of the cooking device.

[0208] In some embodiments of the present invention, optionally, the duration for which the heating device operates at the third power is t3. After the step of controlling the heating device to reduce the power to the fourth power, it further includes:

[0209] Based on the operation duration of the heating device at the fourth power reaching the third preset duration, control the heating device to stop working or control the heating device to keep the accommodation cavity warm;

[0210] In this embodiment, when the preset conditions are met, the steps of controlling the heating device to reduce the power specifically include:

[0211] After the heating device reduces the power to the fourth power, start timing. When the timing duration reaches the third preset duration, control the heating device to stop working or control the heating device to keep the accommodation cavity warm to complete this cooking process.

[0212] Specifically, the value range of the third preset duration is: greater than or equal to t3 and less than or equal to 3×t2.

[0213] Wherein, t3 can reflect the water volume in the accommodation cavity before the power reduction this time. On this basis, by limiting the above value range, the heating device can stop working at a suitable time to avoid wasting unnecessary energy after the food is cooked, realize the precise control of the shutdown timing of the heating device, and further realize the optimization of the control process of the cooking device, improve the quality of the cooked food, and enhance the intelligent level of the cooking device.

[0214] In some embodiments of the present invention, the cooking device may further include a water supply device, and before the step of controlling the heating device to operate according to the steam temperature so that the soup in the vessel reaches a slightly boiling state, the cooking device may include:

[0215] Based on the steam temperature reaching a second temperature threshold, the water supply device is controlled to supply water into the accommodating chamber, wherein the second temperature threshold is greater than or equal to 100°C and less than or equal to 120°C.

[0216] In this embodiment, when a cooking instruction is received, the heating device is controlled to heat the accommodating cavity at a first power. After the cooking equipment is controlled to start working, the water supply device does not work and the accommodating cavity is still in a dry state. At this time, the heating device is first controlled to heat the accommodating cavity to dry-burn the accommodating cavity. During this process, the first temperature value in the accommodating cavity is obtained in real time by the temperature detection device.

[0217] When it is detected that the temperature value in the containing chamber rises to the second temperature threshold, and the duration after the temperature reaches the second temperature threshold reaches a fourth preset duration, it indicates that the containing chamber has formed a high-temperature environment through sufficient dry burning, and the water supply device is then controlled to inject water into the containing chamber. After entering the high-temperature containing chamber, the water is quickly heated into steam.

[0218] Thereafter, during the cooking process, the second temperature value in the inner pot is determined according to the first temperature value, the second temperature value is lower than the first temperature value, and the second temperature value is close to the temperature value of the liquid contained in the inner pot. The difference between the first temperature value and the second temperature value is associated with the position of the inner pot and the material of the inner pot. Specifically, the experimental data collected in advance can be used as a reference, and after determining the interval where the first temperature value is located, the second temperature value corresponding to the interval can be determined. The second temperature value can also be calculated according to the change trend of the first temperature value. For this, this embodiment does not impose a rigid limitation on the specific determination method of the second temperature value, and it is sufficient to meet the requirement of being able to infer the second temperature value through the first temperature value.

[0219] It can be seen that the embodiment proposed in the present application needs to control the heating device to dry-burn the accommodating cavity before injecting water into the accommodating cavity, so that water can be directly injected into the high-temperature accommodating cavity, and the water can be quickly heated into steam as soon as it enters the accommodating cavity, thereby speeding up the steam production rate and shortening the waiting time of the user. In addition, compared with the embodiment of injecting high-temperature steam into the accommodating cavity through a steam generator arranged outside the accommodating cavity, the present application reasonably utilizes the heating function of the accommodating cavity by dry-burning the accommodating cavity, so that the cooking device can quickly produce steam directly in the accommodating cavity without the help of a steam generator, thereby reducing the structural complexity of the cooking device.

[0220] On the other hand, in the present application, the second temperature value inside the container is deduced from the first temperature value of the accommodation cavity, and then the heating device is feedback-controlled by the second temperature value, reducing the influence of the temperature difference between the inside and outside of the container on the heating effect, enabling the power of the heating device to be associated with the actual temperature in the inner container, enabling the second temperature value to adapt to the heating requirements of the food, thereby improving the stewing effect of the food and increasing the content of nutrients in the food.

[0221] In this embodiment, the step of controlling the water supply device to supply water into the accommodation cavity based on the temperature value reaching the second temperature threshold specifically includes:

[0222] When it is detected that the temperature value in the accommodation cavity rises to the second temperature threshold, the heating device is controlled to stop working to reduce the heating rate of the accommodation cavity. After the heating device is turned off, the water supply device is controlled to inject water into the accommodation cavity. The water is quickly heated into steam after entering the high-temperature accommodation cavity. This part of the high-temperature steam can wrap the inner container and heat the food in the inner container. At the same time, the temperature of the accommodation cavity also drops due to the injection of water.

[0223] By controlling the heating device to stop working when the temperature value of the accommodation cavity rises to the second temperature threshold, it is possible to avoid high-temperature damage to the structures in cooking devices such as the heating device, the accommodation cavity, and the inner container, extend the service life of the cooking device, and further achieve the technical effects of improving the safety and reliability of the cooking device and reducing the failure rate of the cooking device.

[0224] For example, when the second temperature threshold is 100 °C and the heating device heats the accommodation cavity through a heat pipe, if the heat pipe is not controlled to stop working after the temperature of the accommodation cavity reaches the second temperature threshold, the heat pipe will continue to rise to 200 °C due to thermal inertia, resulting in an increased probability of thermal failure and a shortened service life of the heat pipe and its nearby structures. In this regard, the present application can perform overheat protection on the heat pipe and its associated structures by controlling the heat pipe to stop working in a timely manner.

[0225] In this embodiment, by defining that the second temperature threshold is greater than or equal to 100 °C, it can be ensured that the water injected into the accommodation cavity can be quickly heated into steam, thereby ensuring the steam production efficiency and achieving the technical effect of improving the heating efficiency of the cooking device. By setting the second temperature threshold to be less than or equal to 120 °C, it is possible to avoid over-dry burning of the accommodation cavity and the heating device, and further achieve the technical effects of improving the safety and reliability of the cooking device and extending the service life of the cooking device.

[0226] In some embodiments of the present invention, optionally, the heating power of the heating device is positively correlated with the water supply volume of the water supply device, or after the step of controlling the water supply device to supply water into the accommodation cavity, it includes:

[0227] When the second preset condition is satisfied, the heating device is controlled to operate at the first power;

[0228] When the second preset condition is not met, control the heating device to operate at a reduced power.

[0229] In this embodiment, the step of controlling the heating device to heat the accommodation cavity specifically includes:

[0230] When it is necessary to control the heating device to heat the accommodation cavity, obtain the working information of the cooking device, and determine whether the second preset condition is met based on this working information. When the judgment result is that the second preset condition is met, control the heating device to operate at the first power. Correspondingly, when the judgment result is that the second preset condition is not met, control the heating device to reduce the power to meet the condition of slow simmering over a long time, maintain a micro-boiling state for a long time, and at the same time make the heating capacity of the heating device for the accommodation cavity further decrease, so as to ensure the quality of the cooked food on the basis of enhancing the battery life of the cooking device.

[0231] By defining the above control method, the heating device can automatically adjust the power based on the working state of the cooking device, thereby automatically adjusting the heating rate of the accommodation cavity, enabling the heating curve of the accommodation cavity to adapt to the cooking requirements, and further achieving the technical effects of improving the automation and intelligence levels of the cooking device and the quality of the cooked food.

[0232] In this embodiment, during the process of performing the two steps of controlling the heating device to heat the accommodation cavity, obtaining the temperature value of the heating device, and controlling the water supply device to supply water into the accommodation cavity based on the temperature value reaching the second temperature threshold, the heating power of the heating device is positively correlated with the water supply volume of the water supply device, that is, the higher the heating power, the larger the water supply volume this time, and vice versa, the lower the heating power, the smaller the water supply volume this time.

[0233] By defining that the heating power is positively correlated with the water supply volume, it can be ensured that the water supply device can inject an appropriate amount of water. On the one hand, it can ensure that the liquid can reduce the temperature of the accommodation cavity, enabling the two steps of heating and water injection to be smoothly cycled. On the other hand, it can avoid excessive water injection from affecting the steam production efficiency. Furthermore, the technical effects of improving the safety and reliability of the cooking device and the automation and intelligence levels of the cooking device are achieved.

[0234] In some embodiments of the present invention, optionally, the cooking device includes a water tank. When the cooking device is turned on, the water storage capacity of the water tank is M, the single water supply volume of the water supply device is W1, the number of executions of the step of controlling the water supply device to supply water into the accommodation cavity is N, the interval duration for repeatedly executing the step of controlling the water supply device to supply water into the accommodation cavity is t, the total heating duration is T, 1≤N≤T÷t, and the second preset condition includes:

[0235] 90min≥t×N≥60min, 1≤N≤T÷t; or

[0236] 0.25×M ≤ M - W1×N ≤ 1÷3×M。

[0237] In some embodiments of the present invention, optionally, the cooking device includes a water tank. When the cooking device is turned on, the water storage capacity of the water tank is M, the single water supply amount of the water supply device is W1, the number of executions of the step of controlling the heating device to heat the accommodation cavity is N, and the interval duration for repeatedly executing the step of controlling the heating device to heat the accommodation cavity is t. 1 ≤ N ≤ T÷t, and the second preset condition includes: 90min ≥ t×N ≥ 60min, 1 ≤ N ≤ T÷t; or 0.25×M ≤ M - W1×N ≤ 1÷3×M.

[0238] Wherein, 1 ≤ N ≤ T÷t, 60min ≤ T ≤ 180min.

[0239] In this embodiment, the first power is greater than the fourth power. When the cooking device is turned on, the water storage capacity of the water tank is M, and this water storage capacity can be quantitatively added by the user in the cooking cavity or detected by a water level sensor in the water tank. During the process of controlling the water supply device to supply water to the accommodation cavity, the single water supply amount of the water supply device is W1. The number of executions of the step of controlling the heating device to heat the accommodation cavity is N, and N also corresponds to the number of cyclic executions of the two steps of dry burning and water supply. The interval duration for repeatedly executing the step of controlling the heating device to heat the accommodation cavity is t, and t corresponds to the duration required for executing one cycle of dry burning and water supply.

[0240] On this basis, the second preset condition for determining whether the heating device needs to adjust the power to the fourth power is:

[0241] 90min ≥ t×N ≥ 60min; or 0.25×M ≤ M - W1×N ≤ 1÷3×M. If either of these two conditions is met, the heating device is controlled to adjust the power to the fourth power.

[0242] By defining that the second preset condition includes 90min ≥ t×N ≥ 60min, the cooking device can control the heating device to reduce the heating power after heating the inner liner for a sufficient duration, thereby avoiding overheating of the food, enabling the food to be simmered over low heat after being heated to the right degree, or kept warm after being heated to the right degree.

[0243] By defining that the second preset condition includes 0.25×M ≤ M - W1×N ≤ 1÷3×M, the power of the heating device can be reduced in time after the water volume in the water tank is reduced to a predetermined amount, enabling the heating device to cooperate with the water supply device to slowly and stably produce steam in the second half of the cooking process, realizing slow simmering of the cooking device, thereby improving the quality of the cooked food and the intelligent level of the cooking device.

[0244] Such as Figure 7As shown in the figure, an embodiment of the present invention provides a control device 700 for a cooking device. The cooking device includes a containing cavity, a heating device, and a detection device. The containing cavity is used to contain liquid and utensils. The heating device is used to heat the liquid in the containing cavity to form steam for heating the utensils. The detection device is used to detect the steam temperature in the containing cavity. The control device includes: a first control module 702, configured to control the heating device to operate at a first power and obtain the steam temperature in the containing cavity; a second control module 704, configured to control the heating device to work according to the steam temperature, so that the soup in the utensil is in a micro-boiling state; wherein, in the micro-boiling state, the temperature of the soup in the utensil is greater than or equal to 98°C and less than the steam temperature.

[0245] In this technical solution, a control device for controlling the operation of the aforementioned cooking device is proposed. The control device 700 of the cooking device includes a first control module 702 and a second control module 704.

[0246] Specifically, after receiving a cooking instruction, the first control module 702 controls the heating device to operate at a first power and controls the detection device to detect the steam temperature in the containing cavity. Subsequently, the second control module 704 controls the working state of the heating device according to the steam temperature, and specifically, the power of the heating device can be adjusted so that the steam can heat the soup in the utensil to a micro-boiling state.

[0247] Wherein, the utensil is used to contain the ingredients and soup to be stewed and a relatively closed environment is formed inside the utensil. For example, a stewing pot. The micro-boiling state can be defined by the temperature of the soup in the stewing pot. When the temperature of the soup in the stewing pot is greater than or equal to 98°C, the soup has the condition of micro-boiling. On this basis, by ensuring that the steam temperature is greater than the temperature of the soup in the stewing pot, it is ensured that the micro-boiling state can continue to exist. Generally speaking, limited by the heat conduction of the steam, the temperature of the soup in the stewing pot is less than or equal to 100°C.

[0248] In the micro-boiling state, the soup in the stewing pot drives the ingredients to be slightly disturbed. Compared with static water stewing, flavor substances such as fresh sweet amino acids and umami peptides in the ingredients can be dissolved quickly and in large quantities, and the relatively stable soup will not damage and degrade the dissolved flavor substances, ensuring that the final obtained is a clear soup with a fresh and sweet taste. And, compared with boiling over high heat, the slight disturbance in the micro-boiling state can reduce the dissolution amount of purine substances, thereby reducing the purine intake of users and protecting the health of users.

[0249] Thus, the present application solves the technical problems existing in the related art by setting the above control device and making the soup in the utensil in a micro-boiling state, and achieves the technical effects of improving the dissolution efficiency of flavor substances, reducing the dissolution amount of purine substances, and improving the quality of the cooked food.

[0250] Such as Figure 8As shown in the figure, an embodiment of the present invention provides a control device 800 for a cooking device. The control device 800 of the cooking device includes: a memory 802 in which programs or instructions are stored; a processor 804 that executes the programs or instructions stored in the memory 802 to implement the steps of the control method for the cooking device in any of the above embodiments.

[0251] In this embodiment, a control device 800 for a cooking device is proposed. The control device 800 of the cooking device includes a memory 802 and a processor 804. The processor 804 can implement the control method for the cooking device in any of the above embodiments by executing the programs or instructions stored in the memory 802. Therefore, the control device 800 of the cooking device has the advantages of the control method for the cooking device in any of the above embodiments and can achieve the technical effects that the control method for the cooking device in any of the above embodiments can achieve. To avoid repetition, it will not be elaborated here.

[0252] An embodiment of the present invention provides a readable storage medium storing programs or instructions, and the programs or instructions, when executed by a processor, implement the steps of the control method in any of the above embodiments.

[0253] In this embodiment, 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 device in any of the above embodiments when executed by a processor. Therefore, the readable storage medium has the advantages of the control method for the cooking device in any of the above embodiments and can achieve the technical effects that the control method for the cooking device in any of the above embodiments can achieve. To avoid repetition, it will not be elaborated here.

[0254] An embodiment of the present invention provides a cooking device, which includes: the control device for the cooking device in any of the above embodiments, and / or the readable storage medium in the above embodiment.

[0255] In this embodiment, a cooking device including the control device in any of the above embodiments and / or the readable storage medium in the above embodiment is proposed. Therefore, the cooking device has the advantages of the control device in any of the above embodiments and can achieve the technical effects that the control device in any of the above embodiments can achieve, and / or the cooking device has the advantages of the readable storage medium in the above embodiment and can achieve the technical effects that the readable storage medium in the above embodiment can achieve. To avoid repetition, it will not be elaborated here.

[0256] In an embodiment of the present invention, the working process of the cooking device is as follows:

[0257] Step 1: Put 90 g of chicken breast and 270 g of water into a container, cover the container, and then place the container into the accommodation cavity. Start the steam soup stewing program.

[0258] Step 2: Control the heating device to heat at 1600 W. After the temperature recognition module recognizes that the steam in the accommodation cavity is saturated, move to the next step. This stage takes about 12 minutes.

[0259] Step 3: Control the heating device to heat at 1300 W for 20 minutes and then move to the next step.

[0260] Step 4: Control the heating device to heat at 900 W for 20 minutes and then move to the next step.

[0261] Step 5: Control the heating device to heat at 750 W for 20 minutes and then the cooking ends.

[0262] In this embodiment, the water consumption is 1.1 L, and the final effect of the stewed soup is as follows: the solid content is 0.89%, the content of umami amino acids is 85.8 mg / L, and the content of flavor nucleotides is 17.63 mg / 100 g.

[0263] In an embodiment of the present invention, the working process of the cooking device is as follows:

[0264] Step 1: Put 90 g of chicken breast and 270 g of water into a container, cover the container, and then place it into the accommodation cavity. Start the steam soup stewing program.

[0265] Step 2: Control the heating device to heat at 2000 W. After the temperature recognition module recognizes that the steam in the accommodation cavity is saturated, move to the next step. This stage takes about 10 minutes.

[0266] Step 3: Control the heating device to heat at 1300 W for 15 minutes and then move to the next step.

[0267] Step 4: Control the heating device to heat at 900 W for 20 minutes and then move to the next step.

[0268] Step 5: Control the heating device to heat at 500 W for 30 minutes and then the cooking ends.

[0269] In this embodiment, the water consumption is 1.4 L, and the final effect of the stewed soup is as follows: the solid content is 0.92%, the content of umami amino acids is 89.7 mg / L, and the content of flavor nucleotides is 18.46 mg / 100 g.

[0270] As Figure 9 shown, during the cooking process, the black line is the temperature curve in the accommodation cavity, the blue line is the temperature curve in the inner container, and the red curve is the power curve of the heating device.

[0271] Among them, P1 is the first power, P2 is the second power, P3 is the third power, and P4 is the fourth power.

[0272] t1 is the operation duration at the first power, t2 is the operation duration at the second power, t3 is the operation duration at the third power, and t4 is the operation duration at the fourth power.

[0273] It should be clear that in the claims, the specification, and the drawings of the present invention, the term "a plurality" means two or more, unless otherwise explicitly defined. The orientation or positional relationship indicated by terms such as "upper" and "lower" is based on the orientation or positional relationship shown in the drawings. This is only for more conveniently describing the present invention and simplifying the description process, rather than indicating or implying that the device or element referred to must have the specific orientation, be constructed and operated in the specific orientation. Therefore, these descriptions should not be construed as limitations on the present invention; terms such as "connection", "installation", and "fixation" 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.

[0274] In the claims, the specification, and the drawings of the present invention, the description of terms such as "an embodiment", "some embodiments", and "specific embodiments" means 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 drawings of the present invention, the schematic representations 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 any one or more embodiments or examples in a suitable manner.

[0275] The above is only the preferred embodiment of the present invention and is 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 in the protection scope of the present invention.

Claims

1. A cooking device, characterized in that: include: A body, the body comprising a receiving cavity, the receiving cavity being used to receive liquid and a vessel; A heating device, disposed on the body, for heating the liquid in the accommodating cavity so as to vaporize the liquid to form steam for heating the vessel; A detection device, disposed on the body and at least partially facing the accommodating cavity, the detection device being used to detect the temperature of the steam in the accommodating cavity; A control device connected to the heating device and the detection device, the control device is used to control the heating device to work according to the steam temperature so that the soup in the vessel reaches a slightly boiling state; Wherein, in the slightly boiling state, the temperature of the soup in the vessel is greater than or equal to 98° C. and lower than the steam temperature.

2. The cooking device according to claim 1, characterized in that: The body comprises: A pot body, wherein the heating device and the control device are arranged on the pot body; A steaming rack is mounted on the pot body and is used to support the vessel; The cover body is buckled on the steaming rack, the pot body and the cover body enclose the accommodating cavity, and the steaming rack is located in the accommodating cavity.

3. The cooking device according to claim 2, characterized in that: The heating device comprises: A heating plate is arranged in the pot body; A box body is arranged opposite to the heating plate, the box body includes a steam generating chamber, the steam generating chamber is used to contain the liquid, and the heating plate is used to heat the steam generating chamber; Wherein, the box body is provided with a steam hole, and the steam hole is communicated with the steam generating chamber.

4. The cooking device according to claim 3, characterized in that: The detection device comprises: A first sensor for detecting the steam temperature, disposed on the pot body, the first sensor being disposed opposite to the steam hole; A second sensor for detecting the temperature in the steam generating chamber is provided in the heating device.

5. The cooking device according to claim 3 or 4, characterized in that: The body also includes: a partition, disposed below the steam rack and above the steam generating chamber, wherein a first through hole is disposed on an upper surface of the partition, the first through hole being arranged opposite to the steam hole, and the first through hole is used for the steam in the accommodating chamber to circulate; and / or, A partition is mounted on the pot body and is located below the steam rack. The partition is integrated with the box body, and at least part of the steam holes flows toward one side of the steam rack.

6. A method for controlling a cooking device, characterized in that: The cooking device comprises a containing cavity, a heating device and a detection device, wherein the containing cavity is used to contain liquid and a vessel, the heating device is used to heat the liquid in the containing cavity so that the liquid is vaporized to form steam for heating the vessel, and the detection device is used to detect the steam temperature in the containing cavity, and the control method comprises: Controlling the heating device to operate at a first power and obtaining the steam temperature of the accommodating chamber; Controlling the heating device to work according to the steam temperature, so that the soup in the vessel reaches a slightly boiling state; Wherein, in the slightly boiling state, the temperature of the soup in the vessel is greater than or equal to 98° C. and less than or equal to 100° C., and the steam temperature is greater than the temperature of the soup in the vessel.

7. The control method according to claim 6, characterized in that: The step of controlling the operation of the heating device according to the steam temperature comprises: Based on the steam temperature reaching a first temperature threshold, controlling the heating device to operate at a second power, wherein the first power is greater than the second power; When the first preset condition is met, the heating device is controlled to reduce power.

8. The control method according to claim 7, characterized in that: The first power is the rated power; Alternatively, the value range of the second power is: greater than or equal to one-half of the first power, and less than the first power; And / or, the first preset condition is: the duration for which the heating device operates at the second power reaches a preset duration.

9. The control method according to claim 7, characterized in that: The step of controlling the heating device to reduce power when the first preset condition is met includes: Based on the time duration that the heating device operates at the second power reaching a first preset time duration, controlling the heating device to reduce the power to a third power; The first preset time period is greater than or equal to the time period during which the heating device operates at the first power, and the third power is less than the second power.

10. The control method according to claim 7, characterized in that: After the step of controlling the heating device to reduce power, the control method further includes: The heating device is controlled to stop working or the heating device is controlled to keep the containing cavity warm.

11. The control method according to any one of claims 6 to 10, characterized in that: The cooking device further comprises a water supply device. Before the step of controlling the heating device to operate according to the steam temperature so that the soup in the vessel reaches a slightly boiling state, the control method comprises: Based on the steam temperature reaching a second temperature threshold, the water supply device is controlled to supply water into the accommodating chamber, wherein the second temperature threshold is greater than or equal to 100°C and less than or equal to 120°C.

12. The control method according to claim 11, characterized in that: The heating power of the heating device is positively correlated with the water supply amount of the water supply device, or, after the step of controlling the water supply device to supply water into the accommodating chamber, the control method includes: When a second preset condition is met, controlling the heating device to operate at the first power; When the second preset condition is not met, the heating device is controlled to operate at reduced power.

13. A control device for a cooking device, characterized in that: The cooking device comprises a receiving cavity, a heating device and a detection device, wherein the receiving cavity is used to receive liquid and a vessel, the heating device is used to heat the liquid in the receiving cavity so that the liquid is vaporized to form steam for heating the vessel, the detection device is used to detect the steam temperature in the receiving cavity, and the control device comprises: A first control module, used for controlling the heating device to operate at a first power and obtaining the steam temperature of the accommodating chamber; A second control module is used to control the heating device to work according to the steam temperature, so that the soup in the vessel reaches a slightly boiling state; Wherein, in the slightly boiling state, the temperature of the soup in the vessel is greater than or equal to 98° C. and lower than the steam temperature.

14. A control device for a cooking device, characterized in that: include: A memory, wherein a program or an instruction is stored in the memory; A processor, wherein the processor executes the program or instructions stored in the memory to implement the steps of the control method of the cooking device according to any one of claims 6 to 12.

15. A readable storage medium, characterized in that: The readable storage medium stores a program or instruction, and when the program or instruction is executed by a processor, the steps of the control method of the cooking device as described in any one of claims 6 to 12 are implemented.

16. A cooking device, characterized in that: include: The control device for a cooking device as claimed in claim 13, and / or The control device for a cooking device as claimed in claim 14, and / or The readable storage medium as claimed in claim 15.

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