Fermentation control method of cooking equipment and cooking equipment

Abstract

The invention provides a fermentation control method of cooking equipment and the cooking equipment, and the method is characterized in that a radio frequency transmitting unit is controlled to transmit a first radio frequency electromagnetic wave to dough in a cooking cavity at a first transmitting power in response to the triggering of a fermentation function, so as to promote the fermentation of the dough. Compared with a traditional fermentation mode, the electromagnetic waves of the radio frequency wave band are adopted to assist dough fermentation, the temperature rise inside and outside the dough can be consistent, and the good fermentation effect is achieved; the fermentation efficiency is greatly improved, and the fermentation time is shortened.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen appliances, and more particularly, to a fermentation control method for a cooking device and a cooking device. Background Art

[0002] Fermenting food is a common food processing method. For example, steamed buns, bread, etc. can only form their unique taste and dough texture after being fermented by yeast. However, traditional fermentation is a slow process. When fermenting, cooking personnel often place it at room temperature or in a fermentation box to heat the dough through heat conduction to reach the temperature suitable for yeast reproduction, and then let the dough ferment.

[0003] This method of fermentation is slow and requires a long waiting time. For example, when fermenting steamed buns, it takes about 45 - 60 minutes to complete the first fermentation at 38°C, which is not ideal for people who are short on time. Summary of the Invention

[0004] In view of this, an object of the present invention is to provide a fermentation control method for a cooking device and a cooking device, so as to improve the fermentation effect, ensure fermentation uniformity and improve fermentation efficiency.

[0005] In a first aspect, a fermentation control method for a cooking device is provided. The cooking device includes a cooking cavity, a radio frequency transmitting unit, and a control unit. The method includes: In response to the fermentation function being triggered, control the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

[0006] Optionally, the step of controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power in response to the fermentation function being triggered further includes: Determine the first transmission power in response to the determined dough type information of the dough; Control the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

[0007] Optionally, the step of controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power in response to the fermentation function being triggered further includes: Determine the first transmission power in response to the determined dough weight information of the dough; Control the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

[0008] Optionally, the cooking device further includes an echo detection unit, and the method further includes: Monitor the first echo corresponding to the first radio frequency electromagnetic wave and determine the first echo power of the first echo; Determine the fermentation progress based on the corresponding first echo threshold and the first echo power.

[0009] Optionally, the first echo threshold is used to characterize the echo power corresponding to the completion of the fermentation of the dough under the first radio frequency electromagnetic wave, and the first echo threshold is determined based on the dough type information and the dough weight information.

[0010] Optionally, in response to the determined dough weight information of the dough, the step of determining the first transmission power further includes: Control the radio frequency transmission unit to transmit a second radio frequency electromagnetic wave to the dough in the cooking cavity at a second transmission power; Monitor the second echo corresponding to the second radio frequency electromagnetic wave and determine the second echo power of the second echo; Determine the dough weight information based on the second transmission power, the second echo power, and the dough type information; Wherein, the second transmission power is less than the first transmission power, the radio frequency transmission unit includes a radio frequency transmission antenna, and the radio frequency transmission unit is used to excite an electromagnetic wave with a frequency less than 2450 MHz.

[0011] Optionally, the step of determining the fermentation progress based on the corresponding first echo threshold and the first echo power includes: Determine the average value of all the first echo powers accumulated within a preset monitoring duration of the current monitoring period; Determine the first echo threshold based on the dough weight information through a preset functional relationship of the echo threshold; the preset functional relationship of the echo threshold is: ; Wherein, is the first echo power threshold; is the weight of the dough to be fermented; is the coefficient of the preset functional relationship; is the exponent of the preset functional relationship; wherein, the coefficients and exponents corresponding to different types of dough are different; Determine the fermentation progress based on the average value of the first echo power and its corresponding first echo power threshold.

[0012] Optionally, determining the dough weight information based on the second transmission power, the second echo power, and the dough type information includes: In response to the second radio frequency electromagnetic wave periodically transmitted within a fixed duration, determine the average value of all the second echo powers reflected back within the fixed duration; Determine the dough weight information based on the average value of the second echo power through a preset functional relationship of the dough weight. The preset functional relationship of the dough weight is as follows: ; wherein, is the weight of the dough to be fermented; is the second transmission power; is the average value of the second echo power; are the constants of the general linear formula respectively.

[0013] Optionally, the method further includes: In response to the first echo power matching the first echo threshold, turn off the fermentation function and / or feedback the corresponding fermentation completion prompt information.

[0014] In a second aspect, a cooking device is provided, including a cooking cavity, a radio frequency transmission unit, an echo detection unit, and a control unit: The radio frequency transmission unit is configured to transmit a first radio frequency electromagnetic wave and a second radio frequency electromagnetic wave into the cooking cavity; The echo detection unit is configured to receive a first echo corresponding to the first radio frequency electromagnetic wave and receive a second echo corresponding to the second radio frequency electromagnetic wave; The control unit is configured to execute any method of the first aspect.

[0015] The fermentation control method and the cooking device provided by the present invention. The method controls the radio frequency transmission unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power in response to the fermentation function being triggered, so as to promote the fermentation of the dough. Compared with the traditional fermentation method, the present invention uses electromagnetic waves in the radio frequency band to assist the fermentation of the dough, which can not only make the temperature rise inside and outside the dough consistent, achieving a good fermentation effect, but also greatly improve the fermentation efficiency and shorten the fermentation time.

[0016] To make the above objects, features, and advantages of the present invention more obvious and understandable, the following specific embodiments are given and described in detail in conjunction with the accompanying drawings as follows. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings required in the embodiments. It should be understood that the following drawings only show some embodiments of the present invention, and thus should not be regarded as limiting the scope. For those of ordinary skill in the art, other related drawings can be obtained based on these drawings without creative efforts.

[0018] Figure 1 Shows a schematic structural diagram of the cooking device provided by the embodiments of the present invention; Figure 2The schematic structural diagram of a cooking device provided by another embodiment of the present invention is shown; Figure 3 The schematic structural diagram of a cooking device provided by yet another embodiment of the present invention is shown; Figure 4 The schematic flowchart of a fermentation control method for a cooking device provided by an embodiment of the present invention is shown; Figure 5 The schematic flowchart of a fermentation control method for a cooking device provided by yet another embodiment of the present invention is shown. Detailed implementation manners

[0019] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Apparently, the described embodiments are only some, but not all, of the embodiments of the present invention. The components of the embodiments of the present invention usually described and illustrated in the drawings here can be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the claimed present invention, but merely represents selected embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts shall fall within the scope of protection of the present invention.

[0020] Through an LC oscillation circuit, the current and voltage in the circuit change periodically with time, thereby generating electromagnetic waves. By adjusting the oscillation frequency of the LC oscillation circuit, the frequency band of the electromagnetic waves can be adjusted. Radio frequency electromagnetic waves belong to a type of electromagnetic waves. To improve the penetration of radio frequency electromagnetic waves, the present invention controls the frequency band of radio frequency electromagnetic waves below 2450 MHz, and its wavelength has strong penetration. After the dough absorbs the electromagnetic waves in the radio frequency band, the polar molecules contained therein rotate reciprocally, and the charged ions move reciprocally, generating frictional heat with the surrounding molecules, thereby heating the dough and quickly reaching the temperature required for fermentation, stimulating the growth and reproduction of yeast and accelerating the fermentation speed.

[0021] Based on this, an embodiment of the present invention provides a cooking device, as Figure 1 shown. The cooking device includes a cooking cavity 100, a radio frequency transmitting unit 102, an echo detecting unit 103, and a control unit 101.

[0022] The radio frequency transmitting unit 102 is configured to transmit a first radio frequency electromagnetic wave and a second radio frequency electromagnetic wave into the cooking cavity.

[0023] In one example, the RF transmitting unit includes an RF transmitting antenna. The RF transmitting unit is used to excite electromagnetic waves with a frequency less than 2450 MHz. Specifically, a solid-state source RF device can be adopted. The solid-state source RF device is a high-efficiency linear RF power amplifier. Different from a magnetron, as an RF transmitting unit, the solid-state source RF device can provide a feedback loop for the RF signal to detect the transmission energy of the RF electromagnetic wave and the microwave energy reflected back without being absorbed by the food. Therefore, compared with the traditional magnetron RF amplifier, the solid-state RF device can transmit electromagnetic waves at a preset transmission power, receive and determine the reflection power of the echo. And due to its high stability, it can provide a more stable and accurate output of RF electromagnetic waves to ensure that the dough is evenly heated and avoid the possible impact on the dough quality caused by local overheating.

[0024] The echo detection unit 103 is configured to receive a first echo corresponding to the first RF electromagnetic wave and a second echo corresponding to the second RF electromagnetic wave.

[0025] In addition, as Figure 2 shown, the cooking device further includes a device door, a door control switch 104, and a display touch screen 105. The RF transmitting unit, the display touch screen, and the door control switch 104 are respectively electrically connected to the control unit 101.

[0026] Among them, the display touch screen 105 can display the dough type, fermentation function menu buttons (such as start fermentation button, power level selection button, etc.) for the user to select and operate. When the user selects the dough type on the display touch screen, the user can be prompted to put the dough into the device cavity. The door control switch 104 is used to detect whether the door is closed. If the door is closed, it is detected whether the user has selected the start fermentation button. If selected, it means that the fermentation function is activated. In response to the triggering of the fermentation function, the control unit controls the RF transmitting unit to transmit the first RF electromagnetic wave to the dough in the cooking cavity at the first transmission power to promote the fermentation of the dough.

[0027] In another feasible embodiment, as Figure 3 shown, the cooking device further includes a voice broadcast unit 106 and a memory. The voice broadcast unit and the memory are respectively electrically connected to the control unit. The control unit monitors the first echo corresponding to the first RF electromagnetic wave and determines the first echo power of the first echo. The first echo power is stored in the memory 107. The fermentation progress is determined based on the corresponding first echo threshold and the first echo power. And when the fermentation is completed, a voice prompt is given through the voice broadcast unit to intelligently prompt the completion of fermentation, eliminating the need for intermittent observation of the fermentation state, improving the user experience, and effectively preventing insufficient or excessive fermentation time.

[0028] The following is a detailed description through examples.

[0029] An embodiment of the present invention provides a fermentation control method for a cooking device. This method is applied to the above-mentioned cooking device, and the execution entity is a control unit. As Figure 4 shown, this method includes: Step S401: In response to the fermentation function being triggered, control the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

[0030] In the embodiment of the present invention, the fermentation function trigger conditions, for example, include whether the device door of the cooking device is closed, whether the user has selected the start fermentation button, etc. When these preset fermentation function trigger conditions are met, the control unit can send a start instruction to the radio frequency transmitting unit. If not, the radio frequency transmitting unit is not started, thus ensuring safety.

[0031] In the embodiment of the present invention, the power of the radio frequency transmitting unit is adjustable. In one example, the adjustable range is 10W - 500W, and the step is 1W. Among them, the range of the first transmission power is 60 - 200W.

[0032] The embodiment of the present invention uses electromagnetic waves in the radio frequency band to assist the fermentation of the dough, which can not only make the temperature inside and outside the dough rise uniformly, achieving a good fermentation effect; but also greatly improve the fermentation efficiency and shorten the fermentation time. It has been experimentally proven that compared with traditional fermentation, the fermentation time can be shortened by about 50%.

[0033] Based on the above embodiment, the step of controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power in response to the fermentation function being triggered further includes: Step S401A: Determine the first transmission power in response to the determined dough type information of the dough.

[0034] In the embodiment of the present invention, the types of dough to be fermented include steamed buns, stuffed buns, rice cakes, sponge cakes, sweet bread, puff pastry bread, European bread, etc. Different types of dough have different compositions. For example, the composition of steamed buns and stuffed buns is generally white flour; the dough composition of rice cakes is generally rice flour; and bread contains ingredients such as butter and sugar.

[0035] Since the composition of different types of dough is different, the absorption efficiency of radio frequency electromagnetic waves is also different. Some dough has a higher absorption efficiency of electromagnetic waves, so it is suitable to use a lower power for fermentation to avoid too fast heating power, resulting in the outside fermentation being completed while the inside fermentation is not yet completed, and then causing uneven fermentation. Some dough has a lower absorption efficiency of radio frequency electromagnetic waves and a slow fermentation rate. Therefore, it is appropriate to match a higher power for fermentation to improve the fermentation rate.

[0036] Specifically, for example, if the absorption efficiency of some dough is 20%, then when providing 100W of power and 200W of power, the power absorbed within the same time is different. By providing a higher power, it can help accelerate fermentation.

[0037] Step S401B: Control the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

[0038] The embodiment of the present invention adjusts the first transmission power according to the dough type information to assist in accelerating the fermentation progress and provides the fermentation efficiency.

[0039] For the same type of dough, under the condition of the same input of transmission power, the greater the food weight, the more radio frequency power is absorbed. Therefore, different weights of dough will also affect the determination of its transmission power. Therefore, based on the above embodiments, the step of controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power in response to the triggering of the fermentation function further includes: Step S401C: Determine the first transmission power in response to the determined dough weight information of the dough; Step S401D: Control the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

[0040] The embodiment of the present invention determines the first transmission power through the dough type and the dough weight, thereby ensuring that the determined first transmission power is more accurate, providing more accurate basic data for the subsequent progress control of the transmission power, and further ensuring that the subsequent control of the fermentation progress is more accurate.

[0041] The traditional fermentation process cannot achieve intelligent control of the fermentation process. The user needs to judge the fermentation progress by himself / herself, and the user's self-judgment cannot accurately control the fermentation time, which is likely to lead to too long or too short fermentation time. If the fermentation time is short, the dough volume is small and not fluffy. If the fermentation time is too long, the fermentation is excessive and the alcohol smell is strong, resulting in a poor flavor.

[0042] Based on the above embodiments, the cooking device further includes an echo detection unit, as Figure 5 shown, and the method further includes: Step S402: Monitor the first echo corresponding to the first radio frequency electromagnetic wave and determine the first echo power of the first echo.

[0043] Step S403: Determine the fermentation progress based on the corresponding first echo threshold and the first echo power.

[0044] In an embodiment of the present invention, the first echo threshold is used to characterize the echo power corresponding to the completion of the fermentation of the dough under the first radio frequency electromagnetic wave, and the first echo threshold is determined based on the dough type information and the dough weight information.

[0045] The echo detection unit can receive the energy of the reflected radio frequency electromagnetic wave that is not absorbed by the dough; and the dielectric properties (dielectric constant, dielectric loss factor) of the dough are different at different fermentation stages. Therefore, the fermentation stage of the dough can be characterized by the change in dielectric properties. And there is a positive correlation between the dielectric properties and the absorption ability of the dough to the electromagnetic wave energy. Therefore, the fermentation state of the dough can be further characterized by the change in the absorption of the electromagnetic wave energy by the dough, and then the fermentation progress of the dough can be monitored to realize the function of prompting the completion of the dough fermentation.

[0046] Based on the above embodiment, the step of determining the first transmission power in response to the determined dough weight information of the dough further includes: Step S401A1: Control the radio frequency transmission unit to transmit a second radio frequency electromagnetic wave to the dough in the cooking cavity at a second transmission power. Wherein, the second transmission power is less than the first transmission power. The radio frequency transmission unit includes a radio frequency transmission antenna, and the radio frequency transmission unit is used to excite an electromagnetic wave with a frequency less than 2450 MHz.

[0047] Since the volume and weight of the dough are different, if a large power is used to intervene in the fermentation at the beginning, it may cause excessive heating of the dough due to too high power, resulting in the failure of the dough fermentation.

[0048] Therefore, in the embodiment of the present application, by adopting a two-stage intervention fermentation process, first, an initial detection intervention is carried out with an electromagnetic wave of a low power second transmission power. The initial detection intervention can play a buffering role in the dough fermentation, heating slowly first, and then a formal fermentation process is carried out according to the first transmission power. Thus, the fermentation effect is ensured and the fermentation failure is prevented.

[0049] All types of dough are detected and intervened in fermentation with a fixed second transmission power to prevent fermentation failure caused by directly using high power.

[0050] If the second transmission power is set too low, it may cause the echo power of the reflected wave to be 0. Therefore, the range of the second transmission power is generally between 30W and 60W. For example, the second transmission power is 60W.

[0051] Step S401A2: Monitor the second echo corresponding to the second radio frequency electromagnetic wave and determine the second echo power of the second echo.

[0052] In an embodiment of the present invention, the second radio frequency electromagnetic wave is emitted for a fixed duration, for example, the second radio frequency electromagnetic wave is emitted for a total of 10 seconds, once per second, and a total of 10 second echoes are received simultaneously.

[0053] Step S401A3: Determine the dough weight information based on the second transmission power, the second echo power, and the dough type information.

[0054] In a feasible embodiment, determining the dough weight information based on the second transmission power, the second echo power, and the dough type information includes: Step A: In response to the second radio frequency electromagnetic wave periodically emitted within a fixed duration, determine the average value of the second echo powers reflected back within the fixed duration; Step B: Determine the dough weight information based on the average value of the second echo powers through a preset functional relationship of the dough weight. The preset functional relationship of the dough weight is: (1); Wherein, is the weight of the dough to be fermented; is the second transmission power; is the average value of the second echo powers; are respectively the constants of the general linear formula. It has been proved by experiments that the constants corresponding to different types of dough are all different; through experiments, the constants corresponding to various common types of dough can be obtained in advance .

[0055] Therefore, in an embodiment of the present invention, first determine the constants of the preset functional relationship for calculating the dough weight based on the type of the dough ; Then substitute the second transmission power and the second echo power into the preset functional relationship for calculating the dough weight to calculate the weight of the dough.

[0056] Based on the above embodiments, the steps of determining the fermentation progress based on the corresponding first echo threshold and the first echo power include: Step S403A: Based on all the first echo powers accumulated within the preset monitoring duration of the current monitoring period, determine the average value of all the first echo powers.

[0057] In this step, the predicted monitoring period is, for example, 2 min, and the first echo is monitored every 2 min. The monitoring duration each time is, for example, 10 seconds, then the average value of the first echo powers within these 10 seconds can be determined.

[0058] Step S403B: Based on the dough weight information, determine the first echo threshold through a preset functional relationship of the echo threshold; the preset functional relationship of the echo threshold is: (2); Wherein, is the first echo power threshold; is the weight of the dough to be fermented; is the coefficient of the preset functional relation; is the exponent of the preset functional relation; wherein, the coefficients and exponents corresponding to different types of dough are different.

[0059] It should be noted that, because the dielectric properties of different types of dough are different, there are differences in the weight calculation formula and the first echo threshold calculation formula for each type of dough.

[0060] Therefore, when calculating the first echo threshold, first determine the exponent and coefficient of the preset function based on the type of the dough to be fermented, and then substitute the dough weight to calculate the corresponding first echo threshold.

[0061] Step S403C: Determine the fermentation progress based on the average value of the first echo power and its corresponding first echo power threshold.

[0062] If the first echo power reaches the first echo threshold, it is determined that the fermentation is completed.

[0063] Based on the above embodiments, the method further includes: In response to the first echo power matching the first echo threshold, turn off the fermentation function and / or feedback the corresponding fermentation completion prompt information.

[0064] The embodiment of the present invention prompts the user through voice, so that the user does not need to intermittently observe the fermentation state, improving the user experience and ensuring the fermentation effect.

[0065] For the convenience of understanding, taking the fermentation of steamed buns as an example, the above embodiments are elaborated in detail as follows: The first step: The user puts 120g of dough into the fermentation device and selects the quick fermentation mode - dough type (steamed buns, sweet bread, puff pastry bread, etc.) on the display touch screen; the fermentation device reads the user's selection and prompts the user to close the door. The second step: When the control unit detects that the user closes the door through the door control switch and at the same time detects that the user clicks the start fermentation button, start the radio frequency transmitting unit, and the radio frequency transmitting unit emits electromagnetic waves into the cavity of the fermentation device at a fixed power of 60W for 10S with a period of 1s, and at the same time start the echo detection to receive the power values fed back continuously within 10 seconds: 50W, 53W, 53W, 52W, 51W, 59W, 52W, 50W, 52W, 52W.

[0066] The average value of the second echo power: .

[0067] Dough weight: 。

[0068] First echo threshold: 。

[0069] Step 3: The fermentation program is officially started, and the cooking cavity is continuously input with the first transmission power of 200W. At the same time, the echo detection unit is turned on every 2 minutes for 10 seconds each time, collecting 10 first echo power values, and calculating the average value Ps of the first echo power. When Ps = P Z = 150W, the fermentation is completed, the fermentation equipment program stops running, and at the same time, the buzzer sounds to prompt the user that the fermentation is completed.

[0070] In the present application, the units described as separate components may or may not be physically separated. The components shown as units may or may not be physical units, that is, they may be located in one place or distributed to multiple network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0071] In addition, each functional unit in the embodiments provided by the present invention may be integrated into one processing unit, may exist separately as individual physical units, or two or more units may be integrated into one unit.

[0072] If the described functions are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or a part of this technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the methods described in various embodiments of the present invention. The foregoing storage medium includes: various media such as USB flash drives, mobile hard disks, read-only memories (ROM, Read-Only Memory), random access memories (RAM, Random Access Memory), magnetic disks, or optical discs that can store program codes.

[0073] It should be noted that: Similar reference numerals and letters represent similar items in the following drawings. Therefore, once an item is defined in one drawing, it does not need to be further defined and explained in subsequent drawings. In addition, the terms "first", "second", "third", etc. are only used for distinguishing descriptions and cannot be understood as indicating or implying relative importance.

[0074] Finally, it should be noted that the above-described embodiments are only specific embodiments of the present invention, used to illustrate the technical solutions of the present invention, rather than limiting it. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that any technician familiar with the technical field of the present invention can still modify the technical solutions recorded in the foregoing embodiments, or can easily think of changes, or perform equivalent replacements for some of the technical features; and these modifications, changes or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention. All should be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A fermentation control method for a cooking device, the cooking device comprising a cooking cavity, a radio frequency transmitting unit, and a control unit, characterized in that, The method includes: In response to the fermentation function being triggered, controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

2. The method according to claim 1, characterized in that, The step of, in response to the fermentation function being triggered, controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power further includes: Determining the first transmission power in response to the determined dough type information of the dough; Controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

3. The method according to claim 2, wherein The step of, in response to the fermentation function being triggered, controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power further includes: Determining the first transmission power in response to the determined dough weight information of the dough; Controlling the radio frequency transmitting unit to transmit a first radio frequency electromagnetic wave to the dough in the cooking cavity at a first transmission power to promote the fermentation of the dough.

4. The method according to claim 3, wherein The cooking device further includes an echo detection unit, and the method further includes: Monitoring a first echo corresponding to the first radio frequency electromagnetic wave and determining a first echo power of the first echo; Determining the fermentation progress based on a corresponding first echo threshold and the first echo power.

5. The method according to claim 4, wherein The first echo threshold is used to characterize the echo power corresponding to the completion of the fermentation of the dough under the first radio frequency electromagnetic wave, and the first echo threshold is determined based on the dough type information and the dough weight information.

6. The method according to any one of claims 3-5, characterized in that, The step of, in response to the determined dough weight information of the dough, determining the first transmission power further includes: Controlling the radio frequency transmitting unit to transmit a second radio frequency electromagnetic wave to the dough in the cooking cavity at a second transmission power; Monitoring a second echo corresponding to the second radio frequency electromagnetic wave and determining a second echo power of the second echo; Determining the dough weight information based on the second transmission power, the second echo power, and the dough type information; Wherein, the second transmission power is less than the first transmission power, the radio frequency transmitting unit includes a radio frequency transmitting antenna, and the radio frequency transmitting unit is used to excite an electromagnetic wave with a frequency less than 2450 MHz.

7. The method according to claim 4, characterized in that, The step of determining the fermentation progress based on a corresponding first echo threshold and the first echo power includes: Determining an average value of all the first echo powers accumulated within a preset monitoring duration of the current monitoring period; Determining a first echo threshold based on the dough weight information through a preset functional relationship of the echo threshold; the preset functional relationship of the echo threshold is: Among them, is the first echo power threshold; is the weight of the dough to be fermented; is the coefficient of the preset functional relation; is the exponent of the preset functional relation; among them, the coefficients and exponents corresponding to different types of dough are different; Determining the fermentation progress based on the average value of the first echo power and its corresponding first echo power threshold.

8. The method according to claim 6, characterized in that, The determining the dough weight information based on the second transmission power, the second echo power, and the dough type information includes: In response to the second radio frequency electromagnetic wave periodically transmitted within a fixed duration, determining an average value of all the second echo powers reflected back within the fixed duration; Determine the dough weight information based on the average value of the second echo power through a preset functional relationship of the dough weight, and the preset functional relationship of the dough weight is as follows: ； Wherein, is the weight of the dough to be fermented; is the second transmission power; is the average value of the second echo power; are constants of the general linear formula, respectively.

9. The method according to claim 4 or 7, characterized in that, The method further includes: In response to the first echo power matching the first echo threshold, turn off the fermentation function and / or feedback corresponding fermentation completion prompt information.

10. A cooking device, characterized in that, Comprising a cooking cavity, a radio frequency transmitting unit, an echo detecting unit and a control unit: The radio frequency transmitting unit is configured to transmit a first radio frequency electromagnetic wave and a second radio frequency electromagnetic wave into the cooking cavity; The echo detecting unit is configured to receive a first echo corresponding to the first radio frequency electromagnetic wave and a second echo corresponding to the second radio frequency electromagnetic wave; The control unit is configured to execute the method according to any one of claims 1-9.

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