Cooking control method and device, storage medium, program product and cooking equipment

Abstract

The invention provides a cooking control method and device, a storage medium, a program product and cooking equipment, and relates to the technical field of cooking equipment. The cooking control method is executed by the cooking equipment, the cooking equipment comprises a cooking part and a heat dissipation part, and the cooking control method comprises the steps that in response to first input, a target heat dissipation temperature is determined; under the condition that the cooking operation of the cooking equipment is completed, the heat dissipation part is controlled to work so as to dissipate heat of the cooking part; and under the condition that at least one of the following conditions is met, the heat dissipation part is controlled to stop working: the temperature of the cooking part is smaller than or equal to the target heat dissipation temperature, the working duration of the heat dissipation part reaches the duration threshold value, and a second input used for indicating the heat dissipation part to stop working is received.

Description

Technical Field

[0001] The present application relates to the technical field of cooking devices, and more specifically, to a cooking control method, device, storage medium, program product, and cooking device. Background Art

[0002] In the related art, after cooking is completed in a cooking device, there may be a large amount of high-temperature steam in the cooking cavity. At this time, if the user directly opens the lid, they may be scalded by the overflowing high-temperature steam, and the food just cooked is at a relatively high temperature and cannot be eaten directly. Summary of the Invention

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

[0004] To this end, a first aspect of the present application provides a cooking control method.

[0005] A second aspect of the present application provides a cooking control device.

[0006] A third aspect of the present application provides a cooking control device.

[0007] A fourth aspect of the present application provides a readable storage medium.

[0008] A fifth aspect of the present application provides a computer program product.

[0009] A sixth aspect of the present application provides a cooking device.

[0010] In view of this, a first aspect of the present application provides a cooking control method, which is executed by a cooking device. The cooking device includes a cooking unit and a heat dissipation unit. The cooking control method includes: in response to a first input, determining a target heat dissipation temperature; when the cooking operation of the cooking device is completed, controlling the heat dissipation unit to work to dissipate heat from the cooking unit; when at least one of the following conditions is met, controlling the heat dissipation unit to stop working: the temperature of the cooking unit is less than or equal to the target heat dissipation temperature, the working duration of the heat dissipation unit reaches a duration threshold, or a second input for instructing the heat dissipation unit to stop working is received.

[0011] In this technical solution, the cooking device includes a cooking unit, and the cooking unit is used for cooking food ingredients. Exemplarily, the cooking device may be a cooking device such as a rice cooker or an electric pressure cooker. The cooking unit is a combination of the inner pot, outer pot, etc. of the rice cooker or electric pressure cooker, and a heating device for heating food ingredients is provided in the cooking unit.

[0012] When the cooking device is working, the heating device of the cooking part works to heat cookware such as an inner pot. In some embodiments, while heating, the cooking device seals the cooking cavity through a pressure valve. At this time, the water in the cooking cavity is heated and evaporated into water vapor. The volume of the water vapor is larger, so the air pressure in the cooking cavity will increase. After the air pressure increases, the boiling point of the water in the cooking cavity rises, so the cooking efficiency can be improved.

[0013] After the cooking operation of the cooking device is completed, the cooking cavity is still filled with high-temperature water vapor, and at this time the temperature of the cookware is very high. Opening the lid at this time is likely to cause burns to the user.

[0014] In view of the above situation, a heat dissipation part is also provided in the cooking device provided by the technical solution of the present application. Exemplarily, the heat dissipation part can be a fan, a semiconductor refrigeration sheet, a coolant or a heat pump heat dissipation device.

[0015] Before cooking, during cooking or after cooking, the user can manually select a heat dissipation gear. Different heat dissipation gears correspond to different target heat dissipation temperatures. The user can specify the target heat dissipation temperature through the first input, so as to dissipate heat from the cooking part to different degrees.

[0016] After cooking is completed, if the user sets a target heat dissipation operation, the cooking device turns on the heat dissipation part at the same time when the cooking operation is completed, so as to dissipate heat from the cooking part. It can be understood that the heat dissipation part can only dissipate heat from the part for holding food materials, such as the cookware, or the heat dissipation part can also dissipate heat from the cookware and the heating device at the same time.

[0017] After the heat dissipation part starts to work, the cooking device continuously judges whether the condition for stopping heat dissipation is met. Specifically, if it is detected that the temperature of the cooking part is less than or equal to the target heat dissipation temperature specified by the user, it is determined that the specified heat dissipation effect has been achieved, and at this time, the heat dissipation part is controlled to stop working.

[0018] If it is detected that the working duration of the heat dissipation part reaches or exceeds the duration threshold, it means that the working duration of the heat dissipation part is relatively long. At this time, in order to avoid overloading of the heat dissipation part, the heat dissipation part is also controlled to stop working. Among them, the duration threshold is specifically the maximum working duration of the heat dissipation part.

[0019] The user can also manually control the heat dissipation part to stop working. Specifically, the user can perform a second input through a man-machine interaction device on the cooking device, such as a touch screen, a knob, a button, a touch pad, etc., so as to manually control the heat dissipation part to stop working. The user can also perform a second input through external devices such as a remote control and a mobile phone. The remote control or the mobile phone and other devices send the instruction corresponding to the second input to the cooking device, so as to control the heat dissipation part to stop working.

[0020] The technical solution of this application controls the operation of the heat dissipation part by setting the heat dissipation part according to the target heat dissipation temperature specified by the user when the cooking device finishes the cooking operation, so as to quickly cool down the cooking part. On the one hand, it can quickly cool down and condense the water vapor in the cooking cavity, avoid scalding the user with hot air, and improve the safety of the cooking device. On the other hand, it can quickly cool down the cooked food to a suitable temperature, enabling the user to directly eat the cooked food after opening the lid, and improving the cooking effect of the cooking device.

[0021] In addition, the cooking control method in the above technical solution provided by this application may also have the following additional technical features:

[0022] In some technical solutions of this application, optionally, the cooking part includes a cooking cavity, and the cooking device further includes a lid for opening or closing the cooking cavity; after the step of controlling the heat dissipation part to stop working, the cooking control method further includes: outputting a first prompt message for indicating to open the lid.

[0023] In this technical solution, the cooking part specifically includes a cooking cavity. Exemplarily, the cooking cavity can be the cavity of a cooking utensil such as an inner pot for accommodating the ingredients to be cooked. The cooking device further includes a lid that can close or open the cooking cavity.

[0024] Exemplarily, the cooking device includes a main body with an inner pot disposed therein. The inside of the inner pot is the cooking cavity, and the lid can open and close relative to the main body. When the lid is closed, the cooking cavity of the inner pot is sealed, and when the lid is opened, the cooking cavity of the inner pot is opened.

[0025] After the cooking operation of the cooking device is completed, the heat dissipation part is controlled to dissipate heat from the cooking part, such as the inner pot, according to the target heat dissipation temperature set by the user. After the heat dissipation part stops working, the cooking device outputs a first prompt message to remind the user that the heat dissipation is completed and the lid can be opened.

[0026] Specifically, in some embodiments, the user sets the target heat dissipation temperature to 80 °C. After the cooking device finishes cooking, the heat dissipation part works to dissipate heat from the inner pot, and continuously obtains the temperature of the inner pot. After the temperature of the inner pot reaches 80 °C, the cooking device reminds the user that the lid can be opened through the first prompt message.

[0027] In other embodiments, timing is started after the heat dissipation part starts working, so as to accumulate the total working duration of the heat dissipation part in one heat dissipation process. If the working duration of the heat dissipation part reaches the duration threshold, the heat dissipation part will protect and shut down. At this time, the user is also reminded that the lid can be opened. It can be understood that if it is the case where the working duration of the heat dissipation part reaches the duration threshold, while reminding the user to open the lid, the user is reminded that the heat dissipation temperature has not reached the target heat dissipation temperature specified by the user, so as to remind the user to be careful of scalding.

[0028] In some other embodiments, if the user manually stops the operation of the heat dissipation part, after the heat dissipation part stops working, the user is prompted that the cover can be opened.

[0029] Through the technical solution of the present application, after the cooking device finishes cooking, the cooking part is cooled by the heat dissipation part, so as to quickly reduce the temperature of the cooking part. After the heat dissipation of the heat dissipation part ends, the user is reminded to open the cover, enabling the user to obtain ingredients at the most suitable temperature and improving the cooking effect of the cooking device.

[0030] In some technical solutions of the present application, optionally, the cooking device further includes a locking member for locking or unlocking the cover body; simultaneously with the step of outputting the first prompt message, the cooking control method further includes: controlling the locking member to unlock the cover body.

[0031] In this technical solution, a locking member is provided on the cooking device, and the locking member can lock or unlock the cover body. Exemplarily, the locking member is a lock, and the lock locks the cover body by extending the lock tongue or lock buckle. When the lock tongue or lock buckle is retracted, the cover body is unlocked. Exemplarily, the locking member is a magnetic locking member. An electromagnetic component is provided on the main body of the cooking device, and a magnet is provided on the cover body. After the electromagnetic component is powered on, it adsorbs the magnet to lock the cover body. After the electromagnetic component is powered off, the cover body is unlocked.

[0032] During the cooking process of the cooking device, in order to ensure the safety of the cooking process and prevent food ingredients or soup from splashing, the cooking device locks the cover body through the locking member, and at this time, the cover body cannot be opened. After cooking is completed, the heat dissipation part starts to work to cool the cooking part, and at this time, the cover body still remains locked.

[0033] When the heat dissipation of the heat dissipation part ends, the cooking device outputs a first prompt message to remind the user that the cover can be opened. At this time, the locking member unlocks the cover body, and the user can open the cover normally.

[0034] Through the technical solution of the present application, by setting a locking member to lock the cover body and unlocking the cover body after heat dissipation ends, it can prevent the user from being scalded when opening the cover during the cooking process or just after cooking when the temperature of the cooking part is still high, improving the safety of using the cooking device.

[0035] In some technical solutions of the present application, optionally, the cooking device further includes a display screen; the step of outputting the first prompt message specifically includes: displaying the first prompt message through the display screen.

[0036] In this technical solution, a display screen is provided on the cooking device. Exemplarily, the display screen can be an LCD (Liquid Crystal Display) screen or an OLED (Organic Light-Emitting Diode) screen. In some embodiments, the display screen is a touch display screen.

[0037] After the cooking device finishes the cooking operation, the heat dissipation part works according to the target heat dissipation temperature set by the user to dissipate heat from the cooking part. After the heat dissipation part finishes heat dissipation, the cooking device displays a first prompt message on the display screen, such as "Heat dissipation completed, you can open the lid", thereby prompting the user that they can open the pot lid.

[0038] Exemplarily, the display screen can also display the cooking status, such as the remaining cooking duration.

[0039] Exemplarily, the display screen can also display the heat dissipation status, such as the real-time temperature of the current cooking part.

[0040] The technical solution of the present application displays the lid-opening prompt message through the display screen, enabling the user to intuitively know whether cooking and heat dissipation are completed, and improving the working efficiency of the cooking device.

[0041] In some technical solutions of the present application, optionally, the cooking device further includes a speaker; the step of outputting the first prompt message specifically includes: playing an audio corresponding to the first prompt message through the speaker.

[0042] In this technical solution, the cooking device includes a speaker. Exemplarily, the speaker can be an electrostatic diaphragm speaker or a piezoelectric ceramic buzzer, etc.

[0043] After the cooking device finishes the cooking operation, the heat dissipation part works according to the target heat dissipation temperature set by the user to dissipate heat from the cooking part. After the heat dissipation part finishes heat dissipation, the cooking device plays an audio corresponding to the first prompt message through the speaker, such as playing "Heat dissipation completed, you can open the lid voice", or controlling the buzzer to beep to prompt, thereby reminding the user that they can open the pot lid.

[0044] The technical solution of the present application plays the lid-opening prompt message through the speaker, enabling the user to intuitively know whether cooking and heat dissipation are completed, and improving the working efficiency of the cooking device.

[0045] In some technical solutions of the present application, optionally, the step of determining the target heat dissipation temperature in response to the first input specifically includes: determining the target heat dissipation gear indicated by the first input; determining the target heat dissipation temperature according to the target heat dissipation gear.

[0046] In this technical solution, the cooking device can be built-in with several heat dissipation gears, and each heat dissipation gear corresponds to a heat dissipation temperature. The user can select a target heat dissipation gear from multiple heat dissipation gears through a first input, and the cooking device determines the target heat dissipation temperature corresponding to the target heat dissipation gear selected by the user according to the stored mapping table.

[0047] Exemplarily, the cooking device can be set with 4 different heat dissipation gears, including gear P1 (open lid gear), gear P2 (hotter in winter gear), gear P3 (suitable taste gear), and gear P4 (cooler in summer gear).

[0048] Suppose the user selects gear P1 as the target gear, then the cooking device determines the heat dissipation temperature corresponding to gear P1. Suppose it is 100 °C. After the heat dissipation part works, when it is detected that the temperature of the cooking part reaches 100 °C, the cooking device controls the heat dissipation part to stop working and issues a first prompt message.

[0049] The technical solution of this application meets the user's needs for different temperatures by presetting different heat dissipation gears. The logic is simple, the number of arithmetic devices to be set is small, the cost can be reduced while meeting the actual needs of users, and the reliability of the heat dissipation work can be improved.

[0050] In some technical solutions of this application, optionally, the target heat dissipation gears include: open lid gear, hotter gear, suitable taste gear, cooler gear or cool feeling gear; among them, the temperature range of the target heat dissipation temperature corresponding to the open lid gear is: greater than or equal to 90 °C and less than or equal to 100 °C; the temperature range of the target heat dissipation temperature corresponding to the hotter gear is: greater than or equal to 70 °C and less than 90 °C; the temperature range of the target heat dissipation temperature corresponding to the suitable taste gear is: greater than or equal to 50 °C and less than 70 °C; the temperature range of the target heat dissipation temperature corresponding to the cooler gear is: greater than or equal to 30 °C and less than 50 °C; the temperature range of the target heat dissipation temperature corresponding to the cool feeling gear is: greater than or equal to 10 °C and less than 30 °C.

[0051] In this technical solution, the cooking device presets multiple target cooking gears, specifically including open lid gear, hotter gear, suitable taste gear, cooler gear and cool feeling gear. The user selects the target cooking gear during this cooking operation from multiple preset gears through a first input.

[0052] Among them, the open lid gear is specifically a gear that can prevent a large amount of internal steam from overflowing and prevent scalding the user. When the user selects the target cooking gear as the open lid gear, the corresponding target heat dissipation temperature is in the temperature range of greater than or equal to 90 °C and less than or equal to 100 °C. In this temperature range, the water in the cooking device no longer boils, and the internal pressure drops to atmospheric pressure, so the safety of opening the lid can be guaranteed. Exemplarily, the target heat dissipation temperature corresponding to the open lid gear is 90 °C.

[0053] The relatively hot gear is specifically the temperature that can satisfy users to enjoy "hot drinks". For example, when users cook hot soy milk, hot porridge, rice paste and other foods in winter, in order to prevent the drinks from cooling down quickly, they can select the target cooking gear as the relatively hot gear. At this time, the corresponding target heat dissipation temperature is greater than or equal to 70°C and less than 90°C. Exemplarily, the target heat dissipation temperature corresponding to the relatively hot gear is 75°C.

[0054] The palatable gear is specifically the gear that is suitable for users to directly consume. For example, when users cook hot drinks such as hot coffee and hot milk, when the user selects the target cooking gear as the palatable gear, the corresponding target heat dissipation temperature is greater than or equal to 50°C and less than 70°C. Users can directly drink the hot drinks obtained by cooking. Exemplarily, the target heat dissipation temperature corresponding to the palatable gear is 55°C.

[0055] The relatively cool gear is specifically the gear with a lower temperature than the palatable gear. For example, when the user selects the target gear as the relatively cool gear, the corresponding target heat dissipation temperature is greater than or equal to 30°C and less than 50°C. At this time, the user can obtain a relatively cool "warm drink".

[0056] The cool feeling gear is the gear with the strongest heat dissipation effect. For example, when users cook mung bean soup, iced coffee and other foods, when the user selects the target gear as the cool feeling gear, the corresponding target heat dissipation temperature is greater than or equal to 10°C and less than 30°C. It can be understood that for a heat dissipation part such as a fan, the minimum value of the target heat dissipation temperature is the room temperature. When the temperature drops to near the room temperature, even if the current temperature does not meet the temperature range of 10°C to 30°C corresponding to the cool feeling gear, the heat dissipation operation will end and a corresponding prompt will be issued. In some embodiments, the heat dissipation part includes a semiconductor refrigeration device or a compression refrigeration device. At this time, the target heat dissipation temperature can be lower than the room temperature, and the heat dissipation operation will end only when the temperature meets the range of the target heat dissipation temperature.

[0057] In some technical solutions of the present application, the heat dissipation part includes a blower, and the cooking part further includes a heating element; the step of controlling the heat dissipation part to work to dissipate heat from the cooking part specifically includes: controlling the blower to work to guide air flow to the heating element and the bottom wall of the cooking cavity.

[0058] In this technical solution, the heat dissipation part specifically includes a blower, the cooking part includes a heating element, and the heating element is used to supply heat to the ingredients in the heating cavity. Exemplarily, the heating element is a heat pipe heating element. Exemplarily, the heating element is an electromagnetic heating coil.

[0059] After the cooking operation of the cooking device ends, the cooking device controls the fan to start working. The fan rotates the impeller to guide the air flow, so that the low-temperature air flows through the heating element and the bottom wall of the cooking part. Exemplarily, the heating element is a heat pipe heating element, and the cooking part includes an inner pot. The inside of the inner pot is a cooking cavity. The fan blows air towards the heat pipe heating element and the bottom of the inner pot, thereby reducing the temperatures of the heating element and the inner pot at the same time and quickly cooling down the inner pot.

[0060] The technical solution of the present application can quickly cool down the inner pot and the heating element by setting a fan. After the cooking ends, the temperature of the inner pot can be quickly reduced to the target heat dissipation temperature specified by the user, which can avoid scalding the user and can produce food at an appropriate temperature that can be directly eaten, improving the cooking effect of the cooking device.

[0061] In some technical solutions of the present application, the cooking device further includes a temperature sensor. The detection end of the temperature sensor is arranged towards the bottom wall of the cooking cavity; the temperature of the cooking part is the temperature of the bottom wall of the cooking cavity; while controlling the heat dissipation part to work to dissipate heat from the cooking part, the cooking control method further includes: continuously obtaining the temperature of the bottom wall of the cooking cavity through the temperature sensor.

[0062] In the technical solution of the present application, the cooking device includes a temperature sensor. Exemplarily, the temperature sensor is a thermistor temperature sensor. Exemplarily, the temperature sensor is an infrared imaging temperature sensor.

[0063] The temperature sensor includes a detection end, and the detection end is arranged towards the bottom wall of the cooking cavity, such as the bottom wall of the inner pot. Taking the thermistor temperature sensor as an example, after the inner pot is set up, the detection probe of the thermistor temperature sensor is in contact with the bottom wall of the inner pot.

[0064] After the heat dissipation part starts to dissipate heat, continuously detect the cooking part, such as the temperature of the bottom wall of the inner pot, through the temperature sensor. When it is detected that the temperature of the bottom wall of the inner pot matches the target heat dissipation temperature set by the user, then control the heat dissipation part to stop working and output a first prompt message to remind the user to open the lid.

[0065] The technical solution of the present application can improve the reliability and accuracy of the heat dissipation effect and ensure the cooking effect of the cooking device by setting a temperature sensor to detect the temperature of the inner pot in real time and controlling the heat dissipation part to end heat dissipation after the temperature of the inner pot reaches the target heat dissipation temperature.

[0066] In some technical solutions of the present application, optionally, the range of the target heat dissipation temperature is: greater than or equal to 35°C and less than or equal to 100°C; the range of the duration threshold is: greater than or equal to 25 min and less than or equal to 45 min.

[0067] In this technical solution, multiple heat dissipation gears can be preset on the cooking device, and each heat dissipation gear corresponds to a different heat dissipation temperature.

[0068] Exemplarily, the cooking device can be set with 4 different heat dissipation gears, including gear P1 (open lid gear), gear P2 (warmer in winter gear), gear P3 (suitable temperature gear), and gear P4 (cooler in summer gear).

[0069] Among them, the heat dissipation temperature corresponding to gear P1 is 100°C. When the user selects gear P1, after the temperature of the cooking part reaches 100°C, the heat dissipation part stops dissipating heat.

[0070] The heat dissipation temperature corresponding to gear P2 is 80°C. When the user selects gear P2, after the temperature of the cooking part reaches 80°C, the heat dissipation part stops dissipating heat.

[0071] The heat dissipation temperature corresponding to gear P3 is 60°C. When the user selects gear P3, after the temperature of the cooking part reaches 60°C, the heat dissipation part stops dissipating heat.

[0072] The heat dissipation temperature corresponding to gear P4 is 40°C. When the user selects gear P4, after the temperature of the cooking part reaches 40°C, the heat dissipation part stops dissipating heat.

[0073] The duration threshold is specifically the maximum working duration of the heat dissipation part, and the value range of the duration threshold is from 25 min to 45 min. This duration threshold protects the heat dissipation part for the user, avoiding overloading caused by the heat dissipation part working for a long time, and at the same time can also avoid excessive heat dissipation of the heat dissipation part due to temperature sensor failure, etc., resulting in the cooked food getting cold, etc.

[0074] Exemplarily, the duration threshold is 30 min.

[0075] Exemplarily, the duration threshold is 35 min.

[0076] The second aspect of the present application provides a cooking control device, which is applied to a cooking device. The cooking device includes a cooking part and a heat dissipation part. The cooking control device includes:

[0077] A determination module, configured to determine a target heat dissipation temperature in response to a first input;

[0078] A control module, configured to control the heat dissipation part to work to dissipate heat from the cooking part when the cooking operation of the cooking device is completed; and control the heat dissipation part to stop working under at least one of the following conditions: the temperature of the cooking part is less than or equal to the target heat dissipation temperature, the working duration of the heat dissipation part reaches the duration threshold, and a second input for instructing the heat dissipation part to stop working is received.

[0079] In this technical solution, the cooking device includes a cooking unit for cooking food materials. Exemplarily, the cooking device can be a rice cooker, an electric pressure cooker, etc. The cooking unit is a combination of the inner pot, outer pot, etc. of the rice cooker or electric pressure cooker, and a heating device for heating the food materials is arranged inside the cooking unit.

[0080] When the cooking device is working, the heating device of the cooking unit works to heat cookware such as the inner pot. In some embodiments, while heating, the cooking device closes the cooking cavity through a pressure valve. At this time, the water in the cooking cavity is heated and evaporated into water vapor. The volume of the water vapor is larger, so the air pressure in the cooking cavity will increase. After the air pressure increases, the boiling point of the water in the cooking cavity rises, so the cooking efficiency can be improved.

[0081] After the cooking operation of the cooking device is completed, the cooking cavity is still filled with high-temperature water vapor, and at this time the temperature of the cookware is very high. Opening the lid at this time is likely to cause scalding to the user.

[0082] In view of the above situation, a heat dissipation unit is also provided in the cooking device provided by the technical solution of the present application. Exemplarily, the heat dissipation unit can be a fan, a semiconductor refrigeration sheet, a coolant, or a heat pump heat dissipation device.

[0083] Before cooking, during cooking, or after cooking, the user can manually select a heat dissipation gear. Different heat dissipation gears correspond to different target heat dissipation temperatures. The user can specify the target heat dissipation temperature through a first input, so as to dissipate heat from the cooking unit to different degrees.

[0084] After cooking is completed, if the user sets a target heat dissipation operation, the cooking device turns on the heat dissipation unit at the same time when the cooking operation is completed, so as to dissipate heat from the cooking unit. It can be understood that the heat dissipation unit can only dissipate heat from the part where the food materials are placed, such as the cookware, or the heat dissipation unit can also dissipate heat from the cookware and the heating device at the same time.

[0085] After the heat dissipation unit starts to work, the cooking device continuously judges whether the condition for stopping heat dissipation is met. Specifically, if it is detected that the temperature of the cooking unit is less than or equal to the target heat dissipation temperature specified by the user, it is determined that the specified heat dissipation effect by the user has been achieved, and at this time, the heat dissipation unit is controlled to stop working.

[0086] If it is detected that the working duration of the heat dissipation unit reaches or exceeds the duration threshold, it means that the working duration of the heat dissipation unit is relatively long. At this time, in order to avoid overloading of the heat dissipation unit, the heat dissipation unit is also controlled to stop working. Among them, the duration threshold is specifically the maximum working duration of the heat dissipation unit.

[0087] The user can also manually control the heat dissipation unit to stop working. Specifically, the user can perform a second input through a human-computer interaction device on the cooking device, such as a touch screen, a knob, a button, a touchpad, etc., so as to manually control the heat dissipation unit to stop working. The user can also perform a second input through an external device such as a remote control or a mobile phone. The remote control or the mobile phone and other devices send the instruction corresponding to the second input to the cooking device, so as to control the heat dissipation unit to stop working.

[0088] Through the technical solution of the present application, by setting a heat dissipation unit, when the cooking device finishes the cooking operation, the heat dissipation unit is controlled to work according to the target heat dissipation temperature specified by the user, so as to rapidly cool the cooking unit. On the one hand, it can rapidly cool and condense water vapor and the like in the cooking cavity, avoid scalding the user by hot air, and improve the safety of the cooking device. On the other hand, it can rapidly cool the cooked food to a palatable temperature, enabling the user to directly eat the cooked food after opening the lid, and improving the cooking effect of the cooking device.

[0089] The third aspect of the present application provides a cooking control device, including: a memory for storing programs or instructions; a processor for implementing the steps of the cooking control method provided in any of the above technical solutions when executing the programs or instructions, and thus also including all its beneficial effects. To avoid repetition, it will not be elaborated here.

[0090] The fourth aspect of the present application provides a readable storage medium, on which programs or instructions are stored. When the programs or instructions are executed by a processor, the steps of the cooking control method provided in any of the above technical solutions are implemented, and thus also including all its beneficial effects. To avoid repetition, it will not be elaborated here.

[0091] The fifth aspect of the present application provides a computer program product. The computer program product is stored in a storage medium. When the computer program product is executed by at least one processor, the steps of the cooking control method provided in any of the above technical solutions are implemented, and thus also including all its beneficial effects. To avoid repetition, it will not be elaborated here.

[0092] The sixth aspect of the present application provides a cooking device, including: the cooking control device provided in any of the above technical solutions; and / or the readable storage medium provided in any of the above technical solutions; and / or the computer program product provided in any of the above technical solutions, and thus also including all its beneficial effects. To avoid repetition, it will not be elaborated here.

[0093] In the above technical solution, optionally, the cooking device is: an electric rice cooker, an electric soup cooker, an electric pressure cooker, a soymilk machine, a wall breaker, a coffee machine or an automatic cooking machine.

[0094] The technical solution of the present application can quickly cool the cooking part by setting a heat dissipation part to dissipate heat from the cooking part after the cooking device completes the cooking operation, improving the safety and cooking effect of the cooking device. Description of the Drawings

[0095] The above and / or additional aspects and advantages of the present application will become apparent and be readily understood from the following description of the embodiments in conjunction with the accompanying drawings, where:

[0096] Figure 1 Fig. 1 shows one of the schematic structural diagrams of the cooking device according to some embodiments of the present application;

[0097] Figure 2 Fig. 2 shows one of the flowcharts of the cooking control method according to some embodiments of the present application;

[0098] Figure 3 Fig. 3 shows another schematic structural diagram of the cooking device according to some embodiments of the present application;

[0099] Figure 4 Fig. 4 shows yet another schematic structural diagram of the cooking device according to some embodiments of the present application;

[0100] Figure 5 Fig. 5 shows still another schematic structural diagram of the cooking device according to some embodiments of the present application;

[0101] Figure 6 Fig. 6 shows another flowchart of the cooking control method according to some embodiments of the present application;

[0102] Figure 7 Fig. 7 shows one of the schematic block diagrams of the cooking control device according to some embodiments of the present application;

[0103] Figure 8 Fig. 8 shows another schematic block diagram of the cooking control device according to some embodiments of the present application.

[0104] Reference Numerals:

[0105] 100 Cooking device, 102 Cooking part, 1022 Cooking cavity, 1024 Cover body, 1026 Locking member, 1028 Heating member, 104 Heat dissipation part, 1042 Fan, 106 Display screen, 108 Speaker, 110 Temperature sensor. Detailed Embodiments

[0106] In order to more clearly understand the above objects, features and advantages of the present application, the present application will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. 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.

[0107] In the following description, many specific details are set forth to provide a thorough understanding of the present application. However, the present application may be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited by the specific embodiments disclosed below.

[0108] Reference will be made below to Figures 1 to 8 describe a cooking control method, apparatus, storage medium, program product, and cooking device according to some embodiments of the present application.

[0109] In some embodiments of the present application, a cooking control method is provided, which is executed by a cooking device. Figure 1 FIG. 1 shows one of the structural schematic diagrams of a cooking device according to some embodiments of the present application, as Figure 1 shown, the cooking device 100 includes a cooking unit 102 and a heat dissipation unit 104.

[0110] Figure 2 FIG. 2 shows one of the flowcharts of the cooking control method according to some embodiments of the present application, as Figure 2 shown, the cooking control method includes:

[0111] Step 202, in response to a first input, determine a target heat dissipation temperature;

[0112] Step 204, when the cooking operation of the cooking device is completed, control the heat dissipation unit to work to dissipate heat from the cooking unit;

[0113] Step 206, when at least one of the following conditions is met, control the heat dissipation unit to stop working: the temperature of the cooking unit is less than or equal to the target heat dissipation temperature, the working duration of the heat dissipation unit reaches a duration threshold, or a second input for instructing the heat dissipation unit to stop working is received.

[0114] In this embodiment, the cooking device includes a cooking unit, and the cooking unit is used to cook food ingredients. Exemplarily, the cooking device may be a rice cooker, an electric pressure cooker, or other cooking devices. The cooking unit is a combination of the inner pot, outer pot, etc. of the rice cooker or electric pressure cooker, and a heating device for heating the food ingredients is provided inside the cooking unit.

[0115] When the cooking device is working, the heating device of the cooking unit works, thereby heating the inner pot and other cookware. In some embodiments, while the cooking device is heating, the cooking cavity is sealed through a pressure valve. At this time, the water in the cooking cavity is heated and evaporated into water vapor. The volume of the water vapor is larger, so the air pressure in the cooking cavity will increase. After the air pressure increases, the boiling point of the water in the cooking cavity increases, so the cooking efficiency can be improved.

[0116] After the cooking operation of the cooking device is completed, the cooking cavity is still filled with high-temperature water vapor, and at this time, the temperature of the cookware is very high. Opening the lid at this time is likely to cause scalding to the user.

[0117] In view of the above situation, a heat dissipation part is further provided in the cooking device provided by the embodiment of the present application. Exemplarily, the heat dissipation part may be a blower, a thermoelectric cooler, a coolant or a heat pump heat dissipation device.

[0118] Before cooking, during cooking or after cooking, the user can manually select a heat dissipation gear, and different heat dissipation gears correspond to different target heat dissipation temperatures. The user can specify the target heat dissipation temperature through the first input, so as to dissipate heat from the cooking part to different degrees.

[0119] After cooking is completed, if the user sets a target heat dissipation operation, the cooking device turns on the heat dissipation part at the same time when the cooking operation is completed, so as to dissipate heat from the cooking part. It can be understood that the heat dissipation part can only dissipate heat from the part where the food is placed, such as the cookware, or the heat dissipation part can also dissipate heat from the cookware and the heating device at the same time.

[0120] After the heat dissipation part starts to work, the cooking device continuously judges whether the condition for stopping heat dissipation is met. Specifically, if it is detected that the temperature of the cooking part is less than or equal to the target heat dissipation temperature specified by the user, it is determined that the specified heat dissipation effect has been achieved, and at this time, the heat dissipation part is controlled to stop working.

[0121] If it is detected that the working duration of the heat dissipation part reaches or exceeds the duration threshold, it means that the working duration of the heat dissipation part is relatively long. At this time, in order to avoid overloading of the heat dissipation part, the heat dissipation part is also controlled to stop working. Wherein, the duration threshold is specifically the maximum working duration of the heat dissipation part.

[0122] The user can also manually control the heat dissipation part to stop working. Specifically, the user can perform a second input through a human-machine interaction device on the cooking device, such as a touch screen, a knob, a button, a touch pad, etc., so as to manually control the heat dissipation part to stop working. The user can also perform a second input through an external device such as a remote control or a mobile phone. The remote control or the mobile phone and other devices send the instruction corresponding to the second input to the cooking device, so as to control the heat dissipation part to stop working.

[0123] By providing the heat dissipation part in the embodiment of the present application, when the cooking device completes the cooking operation, the heat dissipation part is controlled to work according to the target heat dissipation temperature specified by the user, so as to quickly cool down the cooking part. On the one hand, it can quickly cool down and condense the water vapor in the cooking cavity, avoid scalding the user by the hot air, and improve the safety of the cooking device. On the other hand, it can quickly cool down the cooked food to a palatable temperature, so that the user can directly eat the cooked food after opening the lid, and improve the cooking effect of the cooking device.

[0124] In some embodiments of the present application, such as Figure 1As shown, optionally, the cooking section includes a cooking cavity, and the cooking device 100 further includes a lid 1024 for opening or closing the cooking cavity 1022; after the step of controlling the heat dissipation section to stop working, the cooking control method further includes: outputting a first prompt message for indicating to open the lid.

[0125] In this embodiment, the cooking section specifically includes a cooking cavity. Exemplarily, the cooking cavity can be the cavity of a cooking utensil such as an inner pot, and the cooking cavity is used to hold the ingredients to be cooked. The cooking device further includes a lid that can close or open the cooking cavity.

[0126] Exemplarily, the cooking device includes a main body with an inner pot disposed therein. The interior of the inner pot is the cooking cavity, and the lid can open and close relative to the main body. When the lid is closed, the cooking cavity of the inner pot is sealed, and when the lid is open, the cooking cavity of the inner pot is opened.

[0127] After the cooking operation of the cooking device is completed, the heat dissipation section is controlled according to the target heat dissipation temperature set by the user to dissipate heat from the cooking section, such as the inner pot. After the heat dissipation section stops working, the cooking device outputs a first prompt message to remind the user that the heat dissipation is completed and the lid can be opened.

[0128] Specifically, in some embodiments, the user sets the target heat dissipation temperature to 80°C. After the cooking device finishes cooking, the heat dissipation section works to dissipate heat from the inner pot, and continuously obtains the temperature of the inner pot. After the temperature of the inner pot reaches 80°C, the cooking device reminds the user that the lid can be opened through the first prompt message.

[0129] In some other embodiments, timing is started after the heat dissipation section starts working, so as to accumulate the total working duration of the heat dissipation section in one heat dissipation process. If the working duration of the heat dissipation section reaches the duration threshold, the heat dissipation section protects and shuts down. At this time, the user is also reminded that the lid can be opened. It can be understood that if it is the case where the working duration of the heat dissipation section reaches the duration threshold, while reminding the user to open the lid, the user is reminded that the heat dissipation temperature has not reached the target heat dissipation temperature specified by the user, so as to remind the user to be careful of burns.

[0130] In still some other embodiments, if the user manually stops the heat dissipation section through a second input, then after the heat dissipation section stops working, the user is prompted that the lid can be opened.

[0131] In the embodiments of the present application, after the cooking device finishes cooking, the heat dissipation section is used to dissipate heat from the cooking section, so as to quickly reduce the temperature of the cooking section. After the heat dissipation section finishes heat dissipation, the user is reminded to open the lid, enabling the user to obtain ingredients at the most suitable temperature and improving the cooking effect of the cooking device.

[0132] In some embodiments of the present application, such as Figure 1As shown, optionally, the cooking device 100 further includes a locking member 1026 for locking or unlocking the lid 1024. While outputting the first prompt message, the cooking control method further includes: controlling the locking member to unlock the lid.

[0133] In this embodiment, a locking member is provided on the cooking device, and the locking member can lock the lid or unlock the lid. Exemplarily, the locking member is a lock, and the lock locks the lid by protruding a lock tongue or a lock catch, and when the lock tongue or the lock catch is retracted, the lid is unlocked. Exemplarily, the locking member is a magnetic attraction locking member. An electromagnetic component is provided on the main body of the cooking device, and a magnet is provided on the lid. The electromagnetic component adsorbs the magnet after being powered on to lock the lid, and the lid is unlocked after the electromagnetic component is powered off.

[0134] During the cooking process of the cooking device, to ensure the safety of the cooking process and avoid splashing of ingredients or soup, the cooking device locks the lid through the locking member, and at this time the lid cannot be opened. After cooking is completed, the heat dissipation part starts to work to dissipate heat from the cooking part, and at this time the lid still remains in the locked state.

[0135] When the heat dissipation of the heat dissipation part ends, the cooking device outputs a first prompt message to remind the user that the lid can be opened. At this time, the locking member unlocks the lid, and the user can open the lid normally.

[0136] In the embodiment of the present application, by setting a locking member to lock the lid and unlocking the lid after heat dissipation ends, it can be avoided that the user is scalded when opening the lid during the cooking process or just after cooking when the temperature of the cooking part is still high, improving the use safety of the cooking device.

[0137] In some embodiments of the present application, Figure 3 shows the second structural schematic diagram of the cooking device according to some embodiments of the present application. As Figure 3 shown, optionally, the cooking device 100 further includes a display screen 106. The step of outputting the first prompt message specifically includes: displaying the first prompt message through the display screen.

[0138] In this embodiment, a display screen is provided on the cooking device. Exemplarily, the display screen can be an LCD (Liquid Crystal Display) screen or an OLED (Organic Light-Emitting Diode) screen. In some embodiments, the display screen is a touch display screen.

[0139] After the cooking device completes the cooking operation, the heat dissipation part works according to the target heat dissipation temperature set by the user to dissipate heat from the cooking part. After the heat dissipation of the heat dissipation part ends, the cooking device displays a first prompt message through the display screen, such as displaying "Heat dissipation completed, the lid can be opened", thereby prompting the user that the pot lid can be opened.

[0140] Exemplarily, the display screen can also display the cooking status, such as the remaining cooking duration.

[0141] Exemplarily, the display screen can also display the heat dissipation status, such as the real-time temperature of the current cooking part.

[0142] In the embodiment of the present application, the open-lid prompt information is displayed through the display screen, enabling the user to intuitively know whether cooking and heat dissipation are completed, and improving the working efficiency of the cooking device.

[0143] In some embodiments of the present application, Figure 4 FIG. 3 shows a schematic structural diagram of a cooking device according to some embodiments of the present application, as Figure 4 shown. Optionally, the cooking device 100 further includes a speaker 108; the step of outputting the first prompt information specifically includes: playing an audio corresponding to the first prompt information through the speaker.

[0144] In this embodiment, the cooking device includes a speaker. Exemplarily, the speaker can be an electrostatic diaphragm speaker or a piezoelectric ceramic buzzer.

[0145] After the cooking device finishes the cooking operation, the heat dissipation part works according to the target heat dissipation temperature set by the user to dissipate heat from the cooking part. After the heat dissipation part finishes heat dissipation, the cooking device plays an audio corresponding to the first prompt information through the speaker, such as playing the voice of "heat dissipation completed, you can open the lid", or controls the buzzer to beep for prompting, thereby reminding the user that the lid can be opened.

[0146] In the embodiment of the present application, the open-lid prompt information is played through the speaker, enabling the user to intuitively know whether cooking and heat dissipation are completed, and improving the working efficiency of the cooking device.

[0147] In some embodiments of the present application, optionally, the step of determining the target heat dissipation temperature in response to the first input specifically includes: determining the target heat dissipation gear indicated by the first input; determining the target heat dissipation temperature according to the target heat dissipation gear.

[0148] In this embodiment, the cooking device can have several built-in heat dissipation gears, and each heat dissipation gear corresponds to a heat dissipation temperature. The user can select the target heat dissipation gear from multiple heat dissipation gears through the first input, and the cooking device determines the target heat dissipation temperature corresponding to the target heat dissipation gear selected by the user according to the stored mapping table.

[0149] Exemplarily, the cooking device can be set with 4 different heat dissipation gears, including gear P1 (open-lid gear), gear P2 (warmer in winter gear), gear P3 (suitable temperature gear), and gear P4 (cooler in summer gear).

[0150] Assume that the user selects gear P1 as the target gear. Then, the cooking device determines the heat dissipation temperature corresponding to gear P1. Assume it is 100°C. After the heat dissipation part works, when it is detected that the temperature of the cooking part reaches 100°C, the cooking device controls the heat dissipation part to stop working and issues a first prompt message.

[0151] In some embodiments of the present application, optionally, the target heat dissipation gears include: the open lid gear, the slightly hot gear, the suitable temperature gear, the slightly cold gear, or the cool feeling gear; among them, the temperature range of the target heat dissipation temperature corresponding to the open lid gear is: greater than or equal to 90°C and less than or equal to 100°C; the temperature range of the target heat dissipation temperature corresponding to the slightly hot gear is: greater than or equal to 70°C and less than 90°C; the temperature range of the target heat dissipation temperature corresponding to the suitable temperature gear is: greater than or equal to 50°C and less than 70°C; the temperature range of the target heat dissipation temperature corresponding to the slightly cold gear is: greater than or equal to 30°C and less than 50°C; the temperature range of the target heat dissipation temperature corresponding to the cool feeling gear is: greater than or equal to 10°C and less than 30°C.

[0152] In this embodiment, the cooking device presets multiple target cooking gears, specifically including the open lid gear, the slightly hot gear, the suitable temperature gear, the slightly cold gear, and the cool feeling gear. The user selects the target cooking gear during the current cooking operation from the multiple preset gears through a first input.

[0153] Among them, the open lid gear is specifically a gear that can prevent a large amount of internal steam from overflowing and prevent scalding the user. When the user selects the target cooking gear as the open lid gear, the corresponding target heat dissipation temperature is in the range of greater than or equal to 90°C and less than or equal to 100°C. In this temperature range, the water in the cooking device no longer boils, and the internal pressure drops to atmospheric pressure, so the safety of opening the lid can be ensured. Exemplarily, the target heat dissipation temperature corresponding to the open lid gear is 90°C.

[0154] The slightly hot gear is specifically a gear that can meet the temperature for the user to enjoy "hot drinks". For example, when the user cooks hot soy milk, hot porridge, rice paste and other foods in winter, to prevent the drink from cooling quickly, the user can select the target cooking gear as the slightly hot gear. At this time, the corresponding target heat dissipation temperature is greater than or equal to 70°C and less than 90°C. Exemplarily, the target heat dissipation temperature corresponding to the slightly hot gear is 75°C.

[0155] The suitable temperature gear is specifically a gear that is suitable for the user to directly consume. For example, when the user cooks hot coffee, hot milk and other drinks, when the user selects the target cooking gear as the suitable temperature gear, the corresponding target heat dissipation temperature is greater than or equal to 50°C and less than 70°C at this time, and the user can directly drink the hot drink obtained by cooking. Exemplarily, the target heat dissipation temperature corresponding to the suitable temperature gear is 55°C.

[0156] The relatively cool gear is specifically a gear with a lower temperature compared to the palatable gear. For example, when the user selects the target gear as the relatively cool gear, the corresponding target heat dissipation temperature is greater than or equal to 30°C and less than 50°C. At this time, the user can obtain a relatively cool "warm drink".

[0157] The cool feeling gear is the gear with the strongest heat dissipation effect. For example, when the user cooks foods such as mung bean soup and iced coffee, when the user selects the target gear as the cool feeling gear, the corresponding target heat dissipation temperature is greater than or equal to 10°C and less than 30°C. It can be understood that for a heat dissipation device such as a fan for the heat dissipation part, the minimum value of the target heat dissipation temperature is the room temperature. When the temperature drops to near the room temperature, even if the current temperature does not meet the temperature range of 10°C to 30°C corresponding to the cool feeling gear, the heat dissipation operation will end and a corresponding prompt will be issued. In some embodiments, the heat dissipation part includes a semiconductor refrigeration device or a compression refrigeration device. At this time, the target heat dissipation temperature can be lower than the room temperature, and the heat dissipation operation will end only when the temperature meets the range of the target heat dissipation temperature.

[0158] The embodiments of the present application meet the user's requirements for different temperatures by presetting different heat dissipation gears, with simple logic, fewer arithmetic devices to be set, and can reduce costs and improve the reliability of the heat dissipation work while meeting the actual needs of users.

[0159] In some embodiments of the present application, Figure 5 Figure 4 shows a schematic structural diagram of a cooking device according to some embodiments of the present application, such as Figure 5 shown, the heat dissipation part 104 includes a blower 1042, and the cooking part 102 further includes a heating element 1028; the step of controlling the heat dissipation part to work to dissipate heat from the cooking part specifically includes: controlling the blower to work to guide air flow to the heating element and the bottom wall of the cooking cavity.

[0160] In this embodiment, the heat dissipation part specifically includes a blower, and the cooking part includes a heating element for heating the food ingredients in the heating cavity. Exemplarily, the heating element is a heat pipe heating element. Exemplarily, the heating element is an electromagnetic heating coil.

[0161] After the cooking operation of the cooking device ends, the cooking device controls the blower to start working. The blower rotates the fan blades to guide the air flow, so that the low-temperature air flows through the heating element and the bottom wall of the cooking part. Exemplarily, the heating element is a heat pipe heating element, and the cooking part includes an inner pot. The inside of the inner pot is the cooking cavity. The blower blows air towards the heat pipe heating element and the bottom of the inner pot, thereby reducing the temperature of the heating element and the inner pot at the same time and quickly cooling the inner pot.

[0162] In the embodiments of the present application, a blower is provided to quickly cool the inner pot and the heating element, so that after cooking is completed, the temperature of the inner pot can be quickly reduced to the target heat dissipation temperature specified by the user, which can avoid scalding the user and can produce food at a suitable temperature that can be directly eaten, improving the cooking effect of the cooking device.

[0163] In some embodiments of the present application, as Figure 5 shown, the cooking device 100 further includes a temperature sensor 110, and the detection end of the temperature sensor 110 is arranged facing the bottom wall of the cooking cavity; the temperature of the cooking part is the temperature of the bottom wall of the cooking cavity; while controlling the heat dissipation part to work to dissipate heat from the cooking part, the cooking control method further includes: continuously obtaining the temperature of the bottom wall of the cooking cavity through the temperature sensor.

[0164] In the embodiments of the present application, the cooking device includes a temperature sensor. Exemplarily, the temperature sensor is a thermistor temperature sensor. Exemplarily, the temperature sensor is an infrared imaging temperature sensor.

[0165] The temperature sensor includes a detection end, and the detection end is arranged facing the bottom wall of the cooking cavity, such as the bottom wall of the inner pot. Taking the temperature sensor as a thermistor temperature sensor as an example, after the inner pot is set up, the detection probe of the thermistor temperature sensor is in contact with the bottom wall of the inner pot.

[0166] After the heat dissipation part starts to work, continuously detect the cooking part, such as the temperature of the bottom wall of the inner pot, through the temperature sensor. When it is detected that the temperature of the bottom wall of the inner pot matches the target heat dissipation temperature set by the user, then control the heat dissipation part to stop working and output a first prompt message to remind the user to open the lid.

[0167] In the embodiments of the present application, by setting a temperature sensor to detect the temperature of the inner pot in real time and controlling the heat dissipation part to end heat dissipation after the temperature of the inner pot reaches the target heat dissipation temperature, the reliability and accuracy of the heat dissipation effect can be improved, ensuring the cooking effect of the cooking device.

[0168] In some embodiments of the present application, optionally, the range of the target heat dissipation temperature is: greater than or equal to 35°C and less than or equal to 100°C; the range of the duration threshold is: greater than or equal to 25 min and less than or equal to 45 min.

[0169] In this embodiment, multiple heat dissipation gears can be preset on the cooking device, and each heat dissipation gear corresponds to a different heat dissipation temperature.

[0170] Exemplarily, the cooking device can be set with 4 different heat dissipation gears, including gear P1 (open lid gear), gear P2 (warmer in winter gear), gear P3 (suitable temperature gear), and gear P4 (cooler in summer gear).

[0171] Among them, the heat dissipation temperature corresponding to gear P1 is 100°C. When the user selects gear P1, after the temperature of the cooking part reaches 100°C, the heat dissipation part stops heat dissipation.

[0172] The heat dissipation temperature corresponding to gear P2 is 80°C. When the user selects gear P2, after the temperature of the cooking part reaches 80°C, the heat dissipation part stops heat dissipation.

[0173] The heat dissipation temperature corresponding to gear P3 is 60°C. When the user selects gear P3, after the temperature of the cooking part reaches 60°C, the heat dissipation part stops heat dissipation.

[0174] The heat dissipation temperature corresponding to gear P4 is 40°C. When the user selects gear P4, after the temperature of the cooking part reaches 40°C, the heat dissipation part stops heat dissipation.

[0175] The duration threshold is specifically the maximum working duration of the heat dissipation part, and the value range of the duration threshold is 25 min to 45 min. This duration threshold protects the user from the heat dissipation part, avoiding overload caused by the heat dissipation part working for a long time, and also avoiding excessive heat dissipation of the heat dissipation part due to temperature sensor failure, etc., resulting in the food becoming cold after cooking.

[0176] Exemplarily, the duration threshold is 30 min.

[0177] Exemplarily, the duration threshold is 35 min.

[0178] In some embodiments of the present application, optionally, Figure 6 shows the second flowchart of the cooking control method of some embodiments of the present application, as Figure 6 shown, the cooking control method includes:

[0179] Step 602, the user sets the heat dissipation gear P;

[0180] Step 604, perform pressure cooking;

[0181] Step 606, the pressure cooking ends;

[0182] Step 608, determine whether t > tp is satisfied; if yes, go to step 614, otherwise go to step 610;

[0183] Among them, t is the working duration of the fan, and tp is the maximum working duration of the fan.

[0184] Step 610, determine whether T < TP is satisfied; if yes, go to step 614, otherwise go to step 612;

[0185] Among them, T is the temperature of the inner pot, and TP is the target heat dissipation temperature corresponding to the heat dissipation gear P.

[0186] Step 612: Determine whether a cancellation instruction is received. If yes, proceed to step 614; otherwise, return to step 608.

[0187] Herein, the instruction for terminating the operation of the blower in advance is from user input, such as pressing the cancel button.

[0188] Step 614: Turn off the blower.

[0189] In this embodiment, the cooking device includes a bottom heating component (hot plate), a blower, a temperature sensor, and a control circuit. Among them, the blower is located at the center of the bottom hot plate, the temperature sensor is located at the middle position of the radius of the bottom hot plate, the hot plate is used as the heat source during pressure cooking, the blower is used as the cooling source during pressure cooking, and the temperature sensor is used to detect the temperature of the inner pot in real time.

[0190] The cooling gear is the temperature requirement of the inner pot when the lid is opened during cooking preset by the user before pressure cooking, including four gears: open lid P1, slightly hot (suitable for winter) P2, suitable temperature P3, slightly cool (suitable for summer) P4, etc. P1 corresponds to T1, P2 corresponds to T2, P3 corresponds to T3, and P4 corresponds to T4; satisfying T1≥T2≥T3≥T4.

[0191] Exemplarily, tp = 30 minutes; T1 = 100°C; T2 = 80°C; T3 = 60°C; T4 = 40°C.

[0192] After the user sets the cooling gear P and starts pressure cooking, the electric pressure cooker performs pressure cooking until the pressure cooking ends, and then enters the following steps;

[0193] Step 1: Start the blower;

[0194] Step 2: When t > tp, turn off the blower, end the process, and prompt the user to open the lid; otherwise, proceed to the next step.

[0195] Step 3: When T < TP, turn off the blower, end the process, and prompt the user to open the lid; otherwise, proceed to the next step.

[0196] Step 4: Determine whether a cancellation instruction is received. If yes, turn off the blower, end the process, and prompt the user to open the lid; otherwise, return to step 2.

[0197] Exemplarily, the cooling gear set by the user is "open lid P1". After the user sets the cooling gear and starts pressure cooking, the electric pressure cooker performs pressure cooking until the cooking ends, then the blower starts, the timing unit accumulates the working time t of the blower, and the temperature sensor detects the temperature T of the inner pot in real time; when the temperature of the inner pot drops to 100°C, the blower is turned off and the user is prompted to open the lid.

[0198] Exemplarily, the cooling gear set by the user is "Palatable P3". After the user sets the cooling gear, pressure cooking is started, and the electric pressure cooker performs pressure cooking until the cooking ends. Then, the blower is started, and the timing unit accumulates the working time t of the blower. The temperature sensor detects the temperature T of the inner pot in real time. When the temperature of the inner pot drops to 60 °C, the blower is turned off to prompt the user to open the lid.

[0199] In some embodiments of the present application, a cooking control device is provided, which is applied to a cooking device. The cooking device includes a cooking part and a heat dissipation part. Figure 7 One of the structural block diagrams of the cooking control device according to some embodiments of the present application is shown, as Figure 7 shown, the cooking control device 700 includes:

[0200] A determination module 702, configured to determine a target heat dissipation temperature in response to a first input;

[0201] A control module 704, configured to control the heat dissipation part to work to dissipate heat from the cooking part when the cooking operation of the cooking device is completed; and to control the heat dissipation part to stop working when at least one of the following conditions is met: the temperature of the cooking part is less than or equal to the target heat dissipation temperature, the working duration of the heat dissipation part reaches a duration threshold, or a second input for instructing the heat dissipation part to stop working is received.

[0202] In this embodiment, the cooking device includes a cooking part, and the cooking part is used to cook food materials. Exemplarily, the cooking device may be a rice cooker, an electric pressure cooker, etc. The cooking part is a combination of the inner pot, the outer pot, etc. of the rice cooker or the electric pressure cooker, and a heating device for heating food materials is provided in the cooking part.

[0203] When the cooking device is working, the heating device of the cooking part works, thereby heating the inner pot and other cookware. In some embodiments, while the cooking device is heating, the cooking cavity is sealed by a pressure valve. At this time, the water in the cooking cavity is heated and evaporated into water vapor. The volume of the water vapor is larger, so the air pressure in the cooking cavity will increase. After the air pressure increases, the boiling point of the water in the cooking cavity increases, so the cooking efficiency can be improved.

[0204] After the cooking operation of the cooking device is completed, the cooking cavity is still filled with high-temperature water vapor, and at this time the temperature of the cookware is very high. Opening the lid at this time is likely to cause burns to the user.

[0205] In view of the above situation, a heat dissipation part is also provided in the cooking device provided by the embodiments of the present application. Exemplarily, the heat dissipation part may be a blower, a semiconductor refrigeration sheet, a coolant or a heat pump heat dissipation device.

[0206] Before cooking, during cooking, or after cooking, the user can manually select a heat dissipation gear, and different heat dissipation gears correspond to different target heat dissipation temperatures. The user can specify the target heat dissipation temperature through the first input, so as to dissipate heat from the cooking part to different degrees.

[0207] After cooking is completed, if the user sets the target heat dissipation operation, the cooking device turns on the heat dissipation part at the same time when the cooking operation is completed, so as to dissipate heat from the cooking part. It can be understood that the heat dissipation part can only dissipate heat from the part where the food is placed, such as the cookware, or the heat dissipation part can also dissipate heat from the cookware and the heating device at the same time.

[0208] After the heat dissipation part starts to work, the cooking device continuously judges whether the condition for stopping heat dissipation is met. Specifically, if it is detected that the temperature of the cooking part is less than or equal to the target heat dissipation temperature specified by the user, it is determined that the specified heat dissipation effect by the user has been achieved, and at this time, the heat dissipation part is controlled to stop working.

[0209] If it is detected that the working duration of the heat dissipation part reaches or exceeds the duration threshold, it means that the working duration of the heat dissipation part is relatively long. At this time, in order to avoid overloading of the heat dissipation part, the heat dissipation part is also controlled to stop working. Among them, the duration threshold is specifically the maximum working duration of the heat dissipation part.

[0210] The user can also manually control the heat dissipation part to stop working. Specifically, the user can perform a second input through a human-machine interaction device on the cooking device, such as a touch screen, a knob, a button, a touchpad, etc., so as to manually control the heat dissipation part to stop working. The user can also perform a second input through external devices such as a remote control and a mobile phone. Devices such as the remote control or the mobile phone send the instruction corresponding to the second input to the cooking device, so as to control the heat dissipation part to stop working.

[0211] In the embodiments of the present application, optionally, the cooking part includes a cooking cavity, the cooking device further includes a cover body for opening or closing the cooking cavity; the cooking control device further includes: an output module for outputting a first prompt message for indicating to open the cover body.

[0212] In some embodiments of the present application, optionally, the cooking part includes a cooking cavity, the cooking device further includes a cover body for opening or closing the cooking cavity; the cooking control device further includes: an output module for outputting a first prompt message for indicating to open the cover body.

[0213] In this embodiment, the cooking part specifically includes a cooking cavity. Exemplarily, the cooking cavity can be the cavity of a cooking utensil such as an inner pot, and the cooking cavity is used to accommodate the ingredients to be cooked. The cooking device further includes a lid, and the lid can close or open the cooking cavity.

[0214] Exemplarily, the cooking device includes a main body, an inner pot is arranged inside the main body, the inside of the inner pot is the cooking cavity, and the lid can open and close relative to the main body. When the lid is closed, the cooking cavity of the inner pot is sealed, and when the lid is opened, the cooking cavity of the inner pot is opened.

[0215] After the cooking operation of the cooking device is completed, the heat dissipation part is controlled to dissipate heat from the cooking part, such as the inner pot, according to the target heat dissipation temperature set by the user. After the heat dissipation part stops working, the cooking device outputs a first prompt message to remind the user that the heat dissipation is completed and the lid can be opened.

[0216] Specifically, in some embodiments, the user sets the target heat dissipation temperature to 80 °C. After the cooking device finishes cooking, the heat dissipation part works to dissipate heat from the inner pot, and continuously obtains the temperature of the inner pot. After the temperature of the inner pot reaches 80 °C, the cooking device reminds the user that the lid can be opened through the first prompt message.

[0217] In other embodiments, timing is started after the heat dissipation part starts working, so as to accumulate the total working duration of the heat dissipation part in one heat dissipation process. If the working duration of the heat dissipation part reaches the duration threshold, the heat dissipation part protects and shuts down. At this time, the user is also reminded that the lid can be opened. It can be understood that if it is the case where the working duration of the heat dissipation part reaches the duration threshold, while reminding the user to open the lid, it is also reminded that the heat dissipation temperature has not reached the target heat dissipation temperature specified by the user, so as to remind the user to be careful of scalding.

[0218] In still other embodiments, the user manually stops the heat dissipation part through a second input, and then after the heat dissipation part stops working, the user is reminded that the lid can be opened.

[0219] In the embodiment of the present application, after the cooking device finishes cooking, the heat dissipation part is used to dissipate heat from the cooking part, so as to quickly reduce the temperature of the cooking part, and after the heat dissipation part finishes heat dissipation, the user is reminded to open the lid, which can enable the user to obtain the ingredients at the most suitable temperature and improve the cooking effect of the cooking device.

[0220] In some embodiments of the present application, optionally, the cooking device further includes a locking member for locking or unlocking the lid; the control module is further used to control the locking member to unlock the lid.

[0221] In this embodiment, a locking member is provided on the cooking device, and the locking member can lock the cover or unlock the cover. Exemplarily, the locking member is a lock, and the lock locks the cover by protruding a locking tongue or a lock catch. When the locking tongue or the lock catch is retracted, the cover is unlocked. Exemplarily, the locking member is a magnetic attraction locking member. An electromagnetic component is provided on the main body of the cooking device, and a magnet is provided on the cover. After the electromagnetic component is powered on, it adsorbs the magnet to lock the cover. After the electromagnetic component is powered off, the cover is unlocked.

[0222] During the cooking process of the cooking device, in order to ensure the safety of the cooking process and avoid splashing of ingredients or soup, the cooking device locks the cover through the locking member, and at this time, the cover cannot be opened. After cooking is completed, the heat dissipation part starts to work to dissipate heat from the cooking part, and at this time, the cover still remains in the locked state.

[0223] When the heat dissipation of the heat dissipation part ends, the cooking device outputs a first prompt message to remind the user that the cover can be opened. At this time, the locking member unlocks the cover, and the user can open the cover normally.

[0224] In the embodiment of the present application, by setting a locking member to lock the cover and unlocking the cover after heat dissipation ends, it is possible to avoid scalding the user when opening the cover during the cooking process or just after cooking when the temperature of the cooking part is still high, and improve the safety of using the cooking device.

[0225] In some embodiments of the present application, optionally, the cooking device further includes a display screen; an output module, specifically configured to display the first prompt message through the display screen.

[0226] In this embodiment, a display screen is provided on the cooking device. Exemplarily, the display screen can be an LCD (Liquid Crystal Display) display screen or an OLED (Organic Light-Emitting Diode) display screen. In some embodiments, the display screen is a touch display screen.

[0227] After the cooking device completes the cooking operation, the heat dissipation part works according to the target heat dissipation temperature set by the user to dissipate heat from the cooking part. After the heat dissipation of the heat dissipation part ends, the cooking device displays a first prompt message through the display screen, such as displaying "Heat dissipation completed, the cover can be opened", so as to prompt the user that the pot lid can be opened.

[0228] Exemplarily, the display screen can also display the cooking state, such as the remaining cooking duration.

[0229] Exemplarily, the display screen can also display the heat dissipation state, such as the real-time temperature of the current cooking part.

[0230] In the embodiments of the present application, an open - lid prompt message is displayed through a display screen, enabling the user to intuitively understand whether cooking and heat dissipation are completed and improving the working efficiency of the cooking device.

[0231] In some embodiments of the present application, optionally, the cooking device further includes a speaker; the output module is specifically configured to play an audio corresponding to the first prompt message through the speaker.

[0232] In this embodiment, the cooking device includes a speaker. Exemplarily, the speaker can be an electrostatic diaphragm speaker or a piezoelectric ceramic buzzer, etc.

[0233] After the cooking device completes the cooking operation, the heat dissipation unit works according to the target heat dissipation temperature set by the user to dissipate heat from the cooking unit. After the heat dissipation unit finishes heat dissipation, the cooking device plays an audio corresponding to the first prompt message through the speaker, such as playing the voice of "Heat dissipation completed, you can open the lid", or controlling the buzzer to beep for prompting, thereby reminding the user that the pot lid can be opened.

[0234] In the embodiments of the present application, by playing the open - lid prompt message through the speaker, the user can intuitively understand whether cooking and heat dissipation are completed, improving the working efficiency of the cooking device.

[0235] In some embodiments of the present application, optionally, the determination module is specifically configured to determine the target heat dissipation gear indicated by the first input; and determine the target heat dissipation temperature according to the target heat dissipation gear.

[0236] In this embodiment, the cooking device can have several built - in heat dissipation gears, and each heat dissipation gear corresponds to a heat dissipation temperature. The user can select a target heat dissipation gear from multiple heat dissipation gears through the first input, and the cooking device determines the target heat dissipation temperature corresponding to the target heat dissipation gear selected by the user according to the stored mapping table.

[0237] Exemplarily, the cooking device can be set with 4 different heat dissipation gears, including gear P1 (open - lid gear), gear P2 (warmer in winter gear), gear P3 (suitable temperature gear), and gear P4 (cooler in summer gear).

[0238] Suppose the user selects gear P1 as the target gear, then the cooking device determines the heat dissipation temperature corresponding to gear P1. Suppose it is 100 °C. After the heat dissipation unit works, when it is detected that the temperature of the cooking unit reaches 100 °C, the cooking device controls the heat dissipation unit to stop working and issues the first prompt message.

[0239] In the embodiments of the present application, by presetting different heat dissipation gears to meet the user's requirements for different temperatures, the logic is simple, the number of arithmetic devices to be set is small, the cost can be reduced while meeting the actual needs of the user, and the reliability of the heat dissipation work can be improved.

[0240] In some technical solutions of the present application, optionally, the target heat dissipation gears include: an open lid gear, a relatively hot gear, a suitable temperature gear, a relatively cool gear, or a cool feeling gear; wherein, the temperature range of the target heat dissipation temperature corresponding to the open lid gear is: greater than or equal to 90°C and less than or equal to 100°C; the temperature range of the target heat dissipation temperature corresponding to the relatively hot gear is: greater than or equal to 70°C and less than 90°C; the temperature range of the target heat dissipation temperature corresponding to the suitable temperature gear is: greater than or equal to 50°C and less than 70°C; the temperature range of the target heat dissipation temperature corresponding to the relatively cool gear is: greater than or equal to 30°C and less than 50°C; the temperature range of the target heat dissipation temperature corresponding to the cool feeling gear is: greater than or equal to 10°C and less than 30°C.

[0241] In this embodiment, the cooking device presets multiple target cooking gears, specifically including an open lid gear, a relatively hot gear, a suitable temperature gear, a relatively cool gear, and a cool feeling gear. The user selects the target cooking gear during the current cooking operation from the multiple preset gears through a first input.

[0242] Among them, the open lid gear is specifically a gear that can prevent a large amount of internal steam from overflowing and prevent scalding the user. When the user selects the target cooking gear as the open lid gear, the corresponding target heat dissipation temperature is in the temperature range of greater than or equal to 90°C and less than or equal to 100°C. In this temperature range, the water in the cooking device no longer boils, and the internal pressure drops to normal pressure, so the safety of opening the lid can be ensured. Exemplarily, the target heat dissipation temperature corresponding to the open lid gear is 90°C.

[0243] The relatively hot gear is specifically a gear that can meet the temperature for the user to enjoy "hot drinks". For example, when the user cooks hot soy milk, hot porridge, rice paste and other foods in winter, to prevent the beverage from cooling quickly, the user can select the target cooking gear as the relatively hot gear. At this time, the corresponding target heat dissipation temperature is greater than or equal to 70°C and less than 90°C. Exemplarily, the target heat dissipation temperature corresponding to the relatively hot gear is 75°C.

[0244] The suitable temperature gear is specifically a gear that is suitable for the user to directly consume. For example, when the user cooks hot coffee, hot milk and other beverages, when the user selects the target cooking gear as the suitable temperature gear, the corresponding target heat dissipation temperature at this time is greater than or equal to 50°C and less than 70°C, and the user can directly drink the hot beverage obtained by cooking. Exemplarily, the target heat dissipation temperature corresponding to the suitable temperature gear is 55°C.

[0245] The relatively cool gear is specifically a gear with a lower temperature compared to the suitable temperature gear. For example, when the user selects the target gear as the relatively cool gear, the corresponding target heat dissipation temperature is greater than or equal to 30°C and less than 50°C. At this time, the user can obtain a relatively cool "warm drink".

[0246] The cool feeling gear is the gear with the strongest heat dissipation effect. For example, when the user is cooking foods such as mung bean soup and iced coffee, when the user selects the target gear as the cool feeling gear, the corresponding target heat dissipation temperature is greater than or equal to 10°C and less than 30°C. It can be understood that for a heat dissipation part such as a fan, the minimum value of the target heat dissipation temperature is the room temperature. When the temperature drops to near the room temperature, even if the current temperature does not meet the temperature range of 10°C to 30°C corresponding to the cool feeling gear, the heat dissipation operation will end and a corresponding prompt will be issued. In some embodiments, the heat dissipation part includes a semiconductor refrigeration device or a compression refrigeration device. At this time, the target heat dissipation temperature can be lower than the room temperature, and the heat dissipation operation will end only when the temperature meets the range of the target heat dissipation temperature.

[0247] In some embodiments of the present application, the heat dissipation part includes a blower, and the cooking part further includes a heating element; the control module is further configured to control the blower to work to guide air flow to the heating element and the bottom wall of the cooking cavity.

[0248] In this embodiment, the heat dissipation part specifically includes a blower, the cooking part includes a heating element, and the heating element is used to supply heat to the food in the heating cavity. Exemplarily, the heating element is a heat pipe heating element. Exemplarily, the heating element is an electromagnetic heating coil.

[0249] After the cooking operation of the cooking device ends, the cooking device controls the blower to start working. The blower rotates the fan blade to guide the air flow, so that the low-temperature air flows through the heating element and the bottom wall of the cooking part. Exemplarily, the heating element is a heat pipe heating element, the cooking part includes an inner pot, the inside of the inner pot is the cooking cavity, and the blower blows air towards the heat pipe heating element and the bottom of the inner pot, thereby reducing the temperature of the heating element and the inner pot at the same time and quickly cooling the inner pot.

[0250] In the embodiment of the present application, by setting a blower to quickly cool the inner pot and the heating element, the temperature of the inner pot can be quickly reduced to the target heat dissipation temperature specified by the user after cooking, which can avoid scalding the user and can produce food at a suitable temperature that can be directly eaten, improving the cooking effect of the cooking device.

[0251] In some embodiments of the present application, the cooking device further includes a temperature sensor, and the detection end of the temperature sensor is arranged towards the bottom wall of the cooking cavity; the temperature of the cooking part is the temperature of the bottom wall of the cooking cavity; the cooking control device further includes: an acquisition module, configured to continuously acquire the temperature of the bottom wall of the cooking cavity through the temperature sensor.

[0252] In the embodiment of the present application, the cooking device includes a temperature sensor. Exemplarily, the temperature sensor is a thermistor temperature sensor. Exemplarily, the temperature sensor is an infrared imaging temperature sensor.

[0253] The temperature sensor includes a detection end, and the detection end faces the bottom wall of the cooking cavity, such as the bottom wall of the inner pot. Taking the thermistor temperature sensor as an example of the temperature sensor, after the inner pot is set up, the detection probe of the thermistor temperature sensor contacts the bottom wall of the inner pot.

[0254] After the heat dissipation part starts to work, the temperature of the cooking part, such as the bottom wall of the inner pot, is continuously detected by the temperature sensor. When the detected temperature of the bottom wall of the inner pot matches the target heat dissipation temperature set by the user, the heat dissipation part is controlled to stop working, and a first prompt message is output to remind the user to open the lid.

[0255] In the embodiment of the present application, by setting a temperature sensor to detect the temperature of the inner pot in real time and controlling the heat dissipation part to end heat dissipation after the temperature of the inner pot reaches the target heat dissipation temperature, the reliability and accuracy of the heat dissipation effect can be improved, and the cooking effect of the cooking device can be guaranteed.

[0256] In some embodiments of the present application, optionally, the range of the target heat dissipation temperature is: greater than or equal to 35°C and less than or equal to 100°C; the range of the duration threshold is: greater than or equal to 25 min and less than or equal to 45 min.

[0257] In this embodiment, multiple heat dissipation gears can be preset on the cooking device, and each heat dissipation gear corresponds to a different heat dissipation temperature.

[0258] Exemplarily, the cooking device can be set with 4 different heat dissipation gears, including gear P1 (open lid gear), gear P2 (warmer in winter gear), gear P3 (suitable temperature gear), and gear P4 (cooler in summer gear).

[0259] Among them, the heat dissipation temperature corresponding to gear P1 is 100°C. When the user selects gear P1, after the temperature of the cooking part reaches 100°C, the heat dissipation part stops heat dissipation.

[0260] The heat dissipation temperature corresponding to gear P2 is 80°C. When the user selects gear P2, after the temperature of the cooking part reaches 80°C, the heat dissipation part stops heat dissipation.

[0261] The heat dissipation temperature corresponding to gear P3 is 60°C. When the user selects gear P3, after the temperature of the cooking part reaches 60°C, the heat dissipation part stops heat dissipation.

[0262] The heat dissipation temperature corresponding to gear P4 is 40°C. When the user selects gear P4, after the temperature of the cooking part reaches 40°C, the heat dissipation part stops heat dissipation.

[0263] The duration threshold is specifically the maximum working duration of the heat dissipation part, and the value range of the duration threshold is from 25 minutes to 45 minutes. This duration threshold protects the heat dissipation part for the user, avoiding overloading caused by the heat dissipation part working for a long time, and also avoiding excessive heat dissipation of the heat dissipation part caused by faults of temperature sensors, etc., resulting in the cooked food getting cold, etc.

[0264] Exemplarily, the duration threshold is 30 minutes.

[0265] Exemplarily, the duration threshold is 35 minutes.

[0266] In some embodiments of the present application, a cooking control device is provided. Figure 8 FIG. 2 shows the second structural block diagram of the cooking control device according to some embodiments of the present application. As Figure 8 shown, the cooking control device 800 includes: a memory 802 for storing programs or instructions; a processor 804 for implementing the steps of the cooking control method provided in any of the above embodiments when executing the programs or instructions, and thus also includes all its beneficial effects. To avoid repetition, it will not be described in detail here.

[0267] The fourth aspect of the present application provides a readable storage medium, on which programs or instructions are stored. When the programs or instructions are executed by a processor, the steps of the cooking control method provided in any of the above embodiments are implemented, and thus also includes all its beneficial effects. To avoid repetition, it will not be described in detail here.

[0268] In some embodiments of the present application, a computer program product is provided. The computer program product is stored in a storage medium. When the computer program product is executed by at least one processor, the steps of the cooking control method provided in any of the above embodiments are implemented, and thus also includes all its beneficial effects. To avoid repetition, it will not be described in detail here.

[0269] In some embodiments of the present application, a cooking device is provided, including: the cooking control device provided in any of the above embodiments; and / or the readable storage medium provided in any of the above embodiments; and / or the computer program product provided in any of the above embodiments, and thus also includes all its beneficial effects. To avoid repetition, it will not be described in detail here.

[0270] In the above embodiments, optionally, the cooking device is: an electric rice cooker, an electric soup cooker, an electric pressure cooker, a soybean milk machine, a wall breaker, a coffee machine or an automatic cooking machine.

[0271] By setting a heat dissipation part in the embodiments of the present application to dissipate heat from the cooking part after the cooking device completes the cooking operation, rapid cooling of the cooking part can be achieved, improving the safety and cooking effect of the cooking device.

[0272] The described methods can be implemented in a variety of different ways depending on specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware, and / or software. For example, in a hardware implementation, a processor can be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other device units for performing the above functions, and / or combinations thereof.

[0273] A computer-readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing devices, without limitation. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM or flash memory), static random access memory (SRAM), portable compact disc read-only memory (CD-ROM), digital versatile disks (DVDs), memory cards, floppy disks, encoding mechanical devices (such as punch cards or grooves with raised structures having instructions recorded thereon), and any suitable combination of the foregoing devices. A computer-readable storage medium as used herein should not be construed as a signal per se, such as a radio wave or other freely propagating electromagnetic wave, an electromagnetic wave propagating through a waveguide or other transmission medium, or an electrical signal transmitted through a wire, etc.

[0274] In the description of this application, the term "a plurality" means two or more, unless otherwise clearly defined. The orientation or positional relationship indicated by terms such as "upper", "lower", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing this application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to this application; terms such as "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0275] In the description of the present application, the descriptions of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

[0276] The foregoing are only the preferred embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the protection scope of the present application.

Claims

1. A cooking control method, executed by a cooking device, characterized in that, The cooking device includes a cooking unit and a heat dissipation unit, and the cooking control method includes: In response to a first input, determining a target heat dissipation temperature; When the cooking operation of the cooking device is completed, controlling the heat dissipation unit to operate to dissipate heat from the cooking unit; When at least one of the following conditions is met, controlling the heat dissipation unit to stop operating: the temperature of the cooking unit is less than or equal to the target heat dissipation temperature, the operating duration of the heat dissipation unit reaches a duration threshold, or a second input for instructing the heat dissipation unit to stop operating is received.

2. The cooking control method according to claim 1, wherein, The cooking unit includes a cooking cavity, and the cooking device further includes a cover body for opening or closing the cooking cavity; After the step of controlling the heat dissipation unit to stop operating, the cooking control method further includes: Outputting a first prompt message for instructing to open the cover body.

3. The cooking control method according to claim 2, wherein The cooking device further includes a locking member for locking or unlocking the cover body; While performing the step of outputting the first prompt message, the cooking control method further includes: Controlling the locking member to unlock the cover body.

4. The cooking control method according to claim 2, wherein, The cooking device further includes a display screen; The step of outputting the first prompt message specifically includes: Displaying the first prompt message through the display screen.

5. The cooking control method according to claim 2, wherein The cooking device further includes a speaker; The step of outputting the first prompt message specifically includes: Playing an audio corresponding to the first prompt message through the speaker.

6. The cooking control method according to any one of claims 1 to 5, characterized in that, The step of determining the target heat dissipation temperature in response to the first input specifically includes: Determining a target heat dissipation gear indicated by the first input; Determining the target heat dissipation temperature according to the target heat dissipation gear.

7. The cooking control method according to claim 6, wherein The target heat dissipation gear includes: an open - cover gear, a slightly - hot gear, a suitable - temperature gear, a slightly - cool gear, or a cool - feeling gear; Among them, the temperature range of the target heat dissipation temperature corresponding to the open - cover gear is: greater than or equal to 90°C and less than or equal to 100°C; The temperature range of the target heat dissipation temperature corresponding to the slightly - hot gear is: greater than or equal to 70°C and less than 90°C; The temperature range of the target heat dissipation temperature corresponding to the suitable - temperature gear is: greater than or equal to 50°C and less than 70°C; The temperature range of the target heat dissipation temperature corresponding to the slightly - cool gear is: greater than or equal to 30°C and less than 50°C; The temperature range of the target heat dissipation temperature corresponding to the cool - feeling gear is: greater than or equal to 10°C and less than 30°C.

8. The cooking control method according to any one of claims 2 to 5, characterized in that, The heat dissipation unit includes a blower, and the cooking unit further includes a heating element; The step of controlling the heat dissipation unit to operate to dissipate heat from the cooking unit specifically includes: Controlling the blower to operate to direct an air flow towards the heating element and the bottom wall of the cooking cavity.

9. The cooking control method according to any one of claims 2 to 5, characterized in that The cooking device further includes a temperature sensor, and the detection end of the temperature sensor is arranged facing the bottom wall of the cooking cavity; the temperature of the cooking unit is the temperature of the bottom wall of the cooking cavity; While performing the step of controlling the heat dissipation unit to operate to dissipate heat from the cooking unit, the cooking control method further includes: Continuously obtaining the temperature of the bottom wall of the cooking cavity through the temperature sensor.

10. The cooking control method according to any one of claims 1 to 5, characterized in that, The range of the target heat dissipation temperature is: greater than or equal to 35°C and less than or equal to 100°C; The range of the duration threshold is: greater than or equal to 25 min and less than or equal to 45 min.

11. A cooking control device, applied to a cooking appliance, characterized in that, The cooking device includes a cooking part and a heat dissipation part, and the cooking control device includes: a determination module, configured to determine a target heat dissipation temperature in response to a first input; a control module, configured to control the heat dissipation part to operate to dissipate heat from the cooking part when the cooking operation of the cooking device is completed; and to control the heat dissipation part to stop operating when at least one of the following conditions is met: the temperature of the cooking part is less than or equal to the target heat dissipation temperature, the operating duration of the heat dissipation part reaches the duration threshold, a second input for instructing the heat dissipation part to stop operating is received.

12. A cooking control device, characterized in that, including: a memory, configured to store programs or instructions; a processor, configured to implement the steps of the cooking control method according to any one of claims 1 to 10 when executing the programs or instructions.

13. A readable storage medium, on which a program or instructions are stored, characterized in that, The programs or instructions, when executed by the processor, implement the steps of the cooking control method according to any one of claims 1 to 10.

14. A computer program product, which is stored in a storage medium, characterized in that, The computer program product, when executed by at least one processor, implements the steps of the cooking control method according to any one of claims 1 to 10.

15. A cooking device, characterized in that, including: the cooking control device according to claim 11 or 12; and / or the readable storage medium according to claim 13; and / or the computer program product according to claim 14.

16. The cooking device according to claim 15, wherein The cooking device is: a rice cooker, an electric soup cooker, an electric pressure cooker, a soymilk machine, a wall breaker, a coffee machine or an automatic cooking machine.

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