Cooking method, cooking device and computer readable storage medium

Abstract

The invention relates to the technical field of cooking devices, and discloses a cooking method, a cooking device and a computer readable storage medium, the cooking method comprises the following steps: obtaining cooking parameters of at least two sub-cavities, the cooking parameters comprising cooking time; obtaining a comparison result of the cooking time of the at least two sub-cavities; and adjusting the cooking parameters and the cooking starting time of the at least two sub-cavities according to the comparison result. According to the cooking method provided by the invention, the influence on respective cooking caused by mutual heat transfer between the at least two sub-cavities in the cooking process is reduced, so that each sub-cavity can obtain a relatively good cooking effect, and food in the at least two sub-cavities can be cooked at the same time.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking devices, and particularly to a cooking method, a cooking device, and a computer-readable storage medium. Background Art

[0002] For cooking devices such as built-in steam ovens, due to the relatively large cooking cavity inside, when cooking small portions of ingredients, the cooking speed is usually slow, and it is impossible to cook multiple ingredients simultaneously. For example, it is impossible to roast lamb chops and steam shrimp at the same time. To solve the above problems, a partition structure is usually provided in the cooking cavity to divide the cavity into at least two sub-cavities. However, the heat in the sub-cavity is easily transferred to other sub-cavities through the partition structure, affecting the cooking efficiency.

[0003] In related technologies, in order to improve the heat insulation effect of the partition structure, a method of adding water to the partition structure is usually used for heat insulation between multiple sub-cavities, or a vacuum heat insulation cavity is provided in the partition structure for heat insulation between multiple sub-cavities. Although the above methods improve the heat insulation performance, heat transfer still occurs between multiple sub-cavities during long-term cooking, and since the partition structure usually adopts a detachable connection method, it is impossible to completely isolate multiple sub-cavities, and there is still temperature interference between multiple sub-cavities during cooking. Summary of the Invention

[0004] In view of this, the present invention provides a cooking method, a cooking device, and a computer-readable storage medium to solve the problem that the partition structure cannot be completely isolated and there is temperature interference between multiple sub-cavities during cooking.

[0005] In a first aspect, the present invention provides a cooking method, including:

[0006] Obtaining cooking parameters of at least two sub-cavities, where the cooking parameters include cooking time;

[0007] Obtaining a comparison result of the cooking times of at least two of the sub-cavities;

[0008] Adjusting the cooking parameters and cooking start times of at least two of the sub-cavities according to the comparison result.

[0009] Beneficial effects: According to the comparison results of the cooking times of at least two sub-cavities, the cooking parameters of the sub-cavities are adjusted, and then the cooking parameters such as the cooking temperature, cooking method, and cooking time of at least two sub-cavities and the cooking start time are adjusted, reducing the influence on their respective cooking due to the mutual heat transfer between at least two sub-cavities during the cooking process, enabling both the steaming sub-cavity and the baking sub-cavity to obtain good cooking effects, and also enabling the food in the steaming sub-cavity and the baking sub-cavity to be cooked simultaneously, avoiding the influence on the food in the sub-cavity that is cooked first by the sub-cavity that is not cooked yet.

[0010] In an alternative embodiment, the obtaining of the comparison results of the cooking times of at least two of the sub-cavities includes:

[0011] Obtaining the steaming time of the steaming sub-cavity for steaming and the baking time of the baking sub-cavity for baking;

[0012] Obtaining the comparison result of the steaming time and the baking time.

[0013] Beneficial effects: Comparing the steaming time of the steaming sub-cavity and the baking time of the baking sub-cavity, and adjusting the cooking parameters and cooking start times of the steaming sub-cavity and the baking sub-cavity according to the comparison results, reducing the influence on their respective cooking due to the mutual heat and water vapor transfer between the steaming sub-cavity and the baking sub-cavity during the cooking process, enabling each sub-cavity to obtain good cooking effects, and also enabling the food in at least two sub-cavities to be cooked simultaneously, avoiding the influence on the food in the sub-cavity that is cooked first by the sub-cavity that is not cooked yet.

[0014] In an alternative embodiment, the adjusting of the cooking parameters and cooking start times of at least two of the sub-cavities according to the comparison results includes:

[0015] If the baking time is longer than the steaming time;

[0016] Then control the baking sub-cavity to start heating immediately after the cooking starts, and determine the cooking start time of the steaming sub-cavity according to the baking time and baking temperature.

[0017] Beneficial effects: Since the partition structure can insulate between the baking sub-cavity and the steaming sub-cavity, if the baking time is longer than the steaming time, when the baking sub-cavity and the steaming sub-cavity are heated simultaneously during cooking, the influence on each other is relatively small. Thus, it is only necessary to control the baking sub-cavity to perform baking cooking first, and then determine the cooking start time of the steaming sub-cavity according to the baking time and baking temperature, so that the baking sub-cavity and the steaming sub-cavity can complete cooking simultaneously, and both the baking sub-cavity and the steaming sub-cavity can obtain good cooking effects.

[0018] In an alternative embodiment, determining the cooking start time of the steaming sub-chamber according to the baking time and baking temperature includes:

[0019] Obtaining a first time difference between the baking time and the steaming time;

[0020] Controlling the steaming sub-chamber to start heating after a duration of the first time difference from the start of cooking.

[0021] Beneficial effects: First, obtain the first time difference between the baking time and the steaming time, and control the steaming sub-chamber to start heating after the first time difference from the start of heating of the baking sub-chamber, which can make the baking sub-chamber and the steaming sub-chamber complete cooking simultaneously, better control the cooking time, and both the baking sub-chamber and the steaming sub-chamber can obtain better cooking effects.

[0022] In an alternative embodiment, adjusting the cooking parameters and cooking start time of at least two of the sub-chambers according to the comparison result includes:

[0023] If the baking time is shorter than the steaming time;

[0024] Then, after the start of cooking, control the steaming sub-chamber to start heating immediately, and control the baking sub-chamber to sequentially execute a heating and dehumidifying program and a baking cooking program.

[0025] Beneficial effects: When the baking time is shorter than the steaming time, the steam in the steaming sub-chamber is likely to leak into the baking sub-chamber, which will make the baking sub-chamber full of water vapor, resulting in a high water content of the ingredients to be baked, and the baked food is wet, affecting the cooking effect; therefore, when the baking time is shorter than the steaming time, while controlling the steaming sub-chamber to start heating immediately, at the same time, control the baking sub-chamber to first execute a heating and dehumidifying program and then execute a baking cooking program. When the heating and dehumidifying program heats the baking sub-chamber synchronously, it can prevent the humidity in the baking sub-chamber from being too high when the steaming sub-chamber steams first, ensure that both the steaming sub-chamber and the baking sub-chamber can obtain better cooking effects, and can make the baking sub-chamber and the steaming sub-chamber complete cooking simultaneously.

[0026] In an alternative embodiment, controlling the baking sub-chamber to sequentially execute a heating and dehumidifying program and a baking cooking program includes:

[0027] Obtaining a second time difference between the steaming time and the baking time;

[0028] Controlling the baking sub-chamber to execute the heating and dehumidifying program after the second time difference, and then controlling the baking sub-chamber to execute the baking cooking program.

[0029] Beneficial effects: First, obtain the second time difference between the steaming time and the baking time, and control the steaming sub-chamber to start heating and steaming immediately after the start of cooking, and control the baking sub-chamber to start heating the dehumidification program immediately after the start of cooking. The execution of the heating dehumidification program can reduce the influence of the water vapor generated after the steaming sub-chamber starts heating and steaming first on the baking sub-chamber, avoid high water content of the ingredients to be baked, and ensure the baking cooking effect of the subsequent baking cooking program; after the heating dehumidification program is executed for the time of the second time difference, then control the baking sub-chamber to execute the baking cooking program, which can make the baking sub-chamber and the steaming sub-chamber complete cooking at the same time, better control the cooking time, and both the baking sub-chamber and the steaming sub-chamber can obtain better cooking effects.

[0030] In an optional implementation manner, the controlling the baking sub-chamber to sequentially execute the heating dehumidification program and the baking cooking program includes:

[0031] Obtain the steaming temperature of the steaming sub-chamber, and obtain the baking temperature and baking mode of the baking sub-chamber;

[0032] According to the steaming temperature, the steaming time, the baking temperature, the baking time, and the baking mode, obtain the heating dehumidification temperature of the heating dehumidification program, and obtain the baking cooking temperature of the baking cooking program;

[0033] Wherein, the heating dehumidification temperature is less than the baking cooking temperature; the baking cooking temperature is less than the baking temperature.

[0034] Beneficial effects: After comprehensively considering the steaming temperature, the steaming time, the baking temperature, the baking time, and the baking mode, the finally obtained heating dehumidification temperature and baking cooking temperature comprehensively consider the influence brought by the steaming sub-chamber, can better adapt to the cooking status of the cooking device, and obtain better baking cooking effects for the baking sub-chamber. Among them, the heating dehumidification temperature is less than the baking cooking temperature, which can not only reduce the influence of the water vapor in the steaming sub-chamber on the ingredients in the baking sub-chamber when the steaming sub-chamber is steaming, but also ensure that the heating dehumidification temperature will not be too high, avoiding the influence of too high heating dehumidification temperature on the heating of the ingredients on the cooking effect of the subsequent baking cooking program. When the heating dehumidification program is carried out in the baking sub-chamber, the ingredients will be slightly heated. Therefore, reducing the baking cooking temperature so that it is less than the baking temperature is a reasonable adjustment of the baking cooking temperature considering the influence of the heating of the ingredients in the heating dehumidification program, ensuring the subsequent baking cooking effect.

[0035] In an optional implementation manner, the adjusting the cooking parameters and cooking start time of at least two of the sub-chambers according to the comparison result includes:

[0036] If the baking time is equal to the steaming time;

[0037] Then control the baking sub-chamber and the steaming sub-chamber to start heating simultaneously.

[0038] Advantageous effects: When the baking time is the same as the steaming time, it is only necessary to control the baking sub-chamber and the steaming sub-chamber to start heating simultaneously, and the influence between the baking sub-chamber and the steaming sub-chamber is relatively small.

[0039] In an alternative embodiment, the cooking method further includes:

[0040] Obtain the in-place information of the partition structure and the ingredients to be cooked;

[0041] Control a water pump to pump water into the partition structure according to the in-place information.

[0042] In a second aspect, the present invention further provides a cooking device, including:

[0043] A cooking cavity;

[0044] A partition structure, connected inside the cooking cavity and dividing the cooking cavity into at least two sub-chambers;

[0045] A controller, arranged on the cooking cavity and used to execute the above cooking method.

[0046] In an alternative embodiment, the partition structure includes a partition board, and the partition board is provided with an inner cavity, a water inlet and a water outlet, and both the water inlet and the water outlet are communicated with the inner cavity; the cooking device further includes:

[0047] A water tank, provided with a liquid inlet and a liquid outlet, and the liquid inlet is communicated with the water outlet;

[0048] A water pump, the water outlet end of which is communicated with the water inlet, and the water inlet end of which is communicated with the liquid outlet.

[0049] In a third aspect, the present invention further provides a computer-readable storage medium, which stores computer instructions, and when the computer instructions are executed, the above cooking method is implemented.

[0050] Advantageous effects: The computer-readable storage medium provided by the present invention, by adopting the cooking method of the above implementation method, has all the technical effects of the above cooking method. Description of the Drawings

[0051] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the related art, the following will briefly introduce the drawings required for use in the description of the specific embodiments or the related art. Obviously, the drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0052] Figure 1 The first flow chart of the cooking method according to the embodiment of the present invention;

[0053] Figure 2 The first flow chart of the cooking method according to the embodiment of the present invention;

[0054] Figure 3 The first flow chart of the cooking method according to the embodiment of the present invention;

[0055] Figure 4 The first flow chart of the cooking method according to the embodiment of the present invention;

[0056] Figure 5 The first flow chart of the cooking method according to the embodiment of the present invention;

[0057] Figure 6 The first flow chart of the cooking method according to the embodiment of the present invention;

[0058] Figure 7 The seventh flow chart of the cooking method according to the embodiment of the present invention;

[0059] Figure 8 The eighth flow chart of the cooking method according to the embodiment of the present invention;

[0060] Figure 9 The structural diagram of the cooking device according to the embodiment of the present invention;

[0061] Figure 10 The schematic diagram of the influence of the water pump flow rate on the temperature according to the embodiment of the present invention;

[0062] Figure 11 A schematic diagram of a temperature situation of the cooking method according to the embodiment of the present invention;

[0063] Figure 12 Another schematic diagram of a temperature situation of the cooking method according to the embodiment of the present invention;

[0064] Figure 13 A schematic diagram of a certain temperature situation of the cooking method according to the embodiment of the present invention.

[0065] Explanation of reference numerals:

[0066] 1. Steaming sub-chamber; 2. Baking sub-chamber; 3. Partition structure; 31. Water inlet; 32. Water outlet; 4. Water tank; 5. Water pump; 6. Steam generator; 7. Heating tube; 8. Rear fan. Detailed implementation manners

[0067] 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 some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0068] The following combines Figures 1 to 13 , and describes the embodiments of the present invention.

[0069] According to an embodiment of the present invention, on the one hand, as Figures 1 to 8 shown, a cooking method is provided, including:

[0070] S1. Obtain cooking parameters of at least two sub-chambers, where the cooking parameters include cooking time. The cooking parameters may also include parameters such as cooking temperature and cooking method.

[0071] S2. Obtain a comparison result of the cooking times of at least two of the sub-chambers.

[0072] S3. Adjust the cooking parameters and cooking start times of at least two of the sub-chambers according to the comparison result.

[0073] According to the comparison result of the cooking times of at least two sub-chambers, adjust the cooking parameters of the sub-chambers, and then adjust cooking parameters such as cooking temperature, cooking method and cooking time, as well as the cooking start time of at least two sub-chambers, so as to reduce the influence on the respective cooking caused by the mutual heat transfer between at least two sub-chambers during the cooking process, so that each sub-chamber can obtain a better cooking effect, and it can also make the foods in at least two sub-chambers be cooked simultaneously, avoiding the influence on the food in the sub-chamber that has been cooked first by the sub-chamber that has not been cooked yet.

[0074] In a specific implementation manner, the user can directly input cooking parameters such as the cooking time and cooking temperature of at least two sub-cavities through the control panel of the cooking device. The control panel transmits the cooking parameters input by the user to the controller, and the controller thus obtains the cooking parameters of each sub-cavity. The user can also directly transmit the cooking parameters of at least two sub-cavities to the controller through a mobile terminal, and the controller thus obtains the cooking parameters of each sub-cavity. Alternatively, the user selects the ingredients to be cooked and their cooking methods through the control panel of the cooking device. For example, the user selects a chicken leg and baking through the control panel. The control panel transmits the ingredients to be cooked and their cooking methods to the controller, and the controller matches and obtains the corresponding cooking time, cooking temperature and other cooking parameters from the preset data in the database according to the ingredients to be cooked and their cooking methods.

[0075] In a further implementation manner, the method for adjusting the cooking start time includes first turning on the cooking heating of the sub-cavity with a shorter cooking time, and then turning on the cooking heating of the sub-cavity with a longer cooking time after an appropriate interval, so that the cooking of each sub-cavity can be completed simultaneously.

[0076] In one embodiment, obtaining the comparison result of the cooking times of at least two of the sub-cavities includes:

[0077] S21. Obtain the steaming time of the steaming sub-cavity 1 for steaming, and obtain the baking time of the baking sub-cavity 2 for baking.

[0078] S22. Obtain the comparison result of the steaming time and the baking time.

[0079] According to the comparison result of the cooking times of at least two sub-cavities, adjust the cooking parameters of the sub-cavities, and further adjust the cooking parameters such as the cooking temperature, cooking method and cooking time of at least two sub-cavities and the cooking start time, so as to reduce the influence on the respective cooking caused by the heat transfer between at least two sub-cavities during the cooking process, so that both the steaming sub-cavity 1 and the baking sub-cavity 2 can obtain better cooking effects, and the food in the steaming sub-cavity 1 and the baking sub-cavity 2 can also be cooked simultaneously, avoiding the influence of the food in the sub-cavity that has been cooked first by the sub-cavity that has not been cooked yet.

[0080] In one embodiment, adjusting the cooking parameters and cooking start time of at least two of the sub-cavities according to the comparison result includes:

[0081] S311. If the baking time is longer than the steaming time. The baking time is longer than the steaming time.

[0082] S312. Then, control the baking sub-chamber 2 to start heating immediately after the cooking starts, and determine the cooking start time of the steaming sub-chamber 1 according to the baking time and the baking temperature.

[0083] Since the partition structure 3 can insulate heat between the baking sub-chamber 2 and the steaming sub-chamber 1, when the baking sub-chamber 2 and the steaming sub-chamber 1 are heated for cooking simultaneously, if the baking time is longer than the steaming time, the influence on each other is relatively small. Thus, only need to control the baking sub-chamber 2 to perform baking cooking first, and then determine the cooking start time of the steaming sub-chamber 1 according to the baking time and the baking temperature, so that the baking sub-chamber 2 and the steaming sub-chamber 1 can complete cooking simultaneously, and both the baking sub-chamber 2 and the steaming sub-chamber 1 can obtain good cooking effects.

[0084] In one embodiment, the determining the cooking start time of the steaming sub-chamber 1 according to the baking time and the baking temperature includes:

[0085] S3121. Obtain a first time difference between the baking time and the steaming time.

[0086] S3122. Control the steaming sub-chamber 1 to start heating after a duration of the first time difference from the start of cooking.

[0087] First, obtain the first time difference between the baking time and the steaming time, and control the steaming sub-chamber to start heating after the first time difference from the start of heating of the baking sub-chamber 2, which can make the baking sub-chamber 2 and the steaming sub-chamber 1 complete cooking simultaneously, better control the cooking time, and both the baking sub-chamber 2 and the steaming sub-chamber 1 can obtain good cooking effects.

[0088] In a specific embodiment, the baking sub-chamber 2 is used for roasting lamb chops, the baking temperature is 190 °C, and the baking time is 35 min; the steaming sub-chamber 1 is used for steaming fish, and the steaming time is 12 min. The first time difference between the baking time and the steaming time is 35 - 12 = 23 min. Then, control the baking sub-chamber 2 to start heating immediately after the cooking starts, and control the steaming sub-chamber 1 to start steaming after the 23rd minute.

[0089] In one embodiment, the adjusting the cooking parameters and the cooking start time of at least two of the sub-chambers according to the comparison result includes:

[0090] S321. If the baking time is shorter than the steaming time; the steaming time is longer than the baking time.

[0091] S322. Then, after the cooking starts, control the steaming sub-chamber 1 to start heating immediately, and control the baking sub-chamber 2 to sequentially execute a heating and dehumidifying program and a baking cooking program.

[0092] When the baking time is shorter than the steaming time, the steam in the steaming sub-chamber 1 is likely to leak into the baking sub-chamber 2, causing the baking sub-chamber 2 to be filled with water vapor, resulting in a high water content of the ingredients to be baked, and the baked food being wet, which affects the cooking effect. Therefore, when the baking time is shorter than the steaming time, while controlling the steaming sub-chamber 1 to start heating immediately, at the same time, control the baking sub-chamber 2 to first execute the heating and dehumidification program and then execute the baking cooking program. When the heating and dehumidification program heats the baking sub-chamber 2 synchronously, it can prevent the humidity in the baking sub-chamber 2 from being too high when the steaming sub-chamber 1 steams first, ensure good cooking effects can be obtained in both the steaming sub-chamber 1 and the baking sub-chamber 2, and enable the baking sub-chamber 2 and the steaming sub-chamber 1 to complete cooking simultaneously.

[0093] In one embodiment, controlling the baking sub-chamber 2 to sequentially execute the heating and dehumidification program and the baking cooking program includes:

[0094] S3221. Obtain a second time difference between the steaming time and the baking time.

[0095] S3222. After controlling the baking sub-chamber 2 to execute the heating and dehumidification program for the second time difference, control the baking sub-chamber 2 to execute the baking cooking program.

[0096] First, obtain the second time difference between the steaming time and the baking time, and control the steaming sub-chamber 1 to start heating and steaming immediately after the start of cooking, and control the baking sub-chamber 2 to start the heating and dehumidification program immediately after the start of cooking. The execution of the heating and dehumidification program can reduce the influence of the water vapor generated after the steaming sub-chamber 1 starts heating and steaming on the baking sub-chamber 2, avoid a high water content of the ingredients to be baked, and ensure the baking cooking effect of the subsequent baking cooking program. After the heating and dehumidification program is executed for the second time difference, then control the baking sub-chamber 2 to execute the baking cooking program, which can enable the baking sub-chamber 2 and the steaming sub-chamber 1 to complete cooking simultaneously, better control the cooking time, and good cooking effects can be obtained in both the baking sub-chamber 2 and the steaming sub-chamber 1.

[0097] In one embodiment, controlling the baking sub-chamber 2 to sequentially execute the heating and dehumidification program and the baking cooking program includes:

[0098] S3223. Obtain the steaming temperature of the steaming sub-chamber 1, and obtain the baking temperature and baking mode of the baking sub-chamber 2.

[0099] S3224. According to the steaming temperature, the steaming time, the baking temperature, the baking time, and the baking mode, obtain the heating and dehumidification temperature of the heating and dehumidification program, and obtain the baking cooking temperature of the baking cooking program;

[0100] Among them, the heating and dehumidifying temperature is less than the baking and cooking temperature; the baking and cooking temperature is less than the baking temperature.

[0101] After comprehensively considering the steaming temperature, steaming time, baking temperature, baking time, and baking mode, the finally obtained heating and dehumidifying temperature and baking and cooking temperature comprehensively consider the influence brought by the steaming sub-chamber 1, can better adapt to the cooking status of the cooking device, and obtain a better baking and cooking effect for the baking sub-chamber 2. Among them, the heating and dehumidifying temperature is less than the baking and cooking temperature, which can not only reduce the influence of the water vapor in the steaming sub-chamber 1 on the ingredients in the baking sub-chamber 2 when steaming in the steaming sub-chamber 1, but also ensure that the heating and dehumidifying temperature will not be too high, avoiding the influence of too high heating and dehumidifying temperature on the heating of the ingredients on the cooking effect of the subsequent baking and cooking program. When the heating and dehumidifying program is carried out in the baking sub-chamber 2, the ingredients will be slightly heated. Therefore, reducing the baking and cooking temperature to be less than the baking temperature takes into account the influence of the heating of the ingredients in the heating and dehumidifying program, and is a reasonable adjustment of the baking and cooking temperature to ensure the subsequent baking and cooking effect.

[0102] Specifically, the heating and dehumidifying temperature cannot be too high, which can not only reduce the influence of the water vapor in the steaming sub-chamber 1, but also will not heat the ingredients too much. The heating and dehumidifying temperature needs to be higher than the steaming temperature. The heating and dehumidifying temperature can be selected between 105°C and 160°C, preferably between 120°C and 140°C. Considering the slight heating of the ingredients in the heating and dehumidifying program, the baking and cooking temperature during the actual baking of the baking sub-chamber 2 is correspondingly reduced. The degree of reduction of the baking and cooking temperature is related to the steaming temperature, steaming time, baking temperature, baking time, and baking mode.

[0103] Since the influence of temperature on ingredients is not a simple linear relationship, that is, baking at 200°C for 20 minutes is not equal to baking at 100°C for 40 minutes, it is difficult to calculate the remaining baking time and baking and cooking temperature that need to continue baking and cooking based on the heating and dehumidifying temperature and time of the heating and dehumidifying program and the baking temperature and time set by the user.

[0104] Therefore, in a specific embodiment, a preset rule is obtained according to previous experiments. According to the baking temperature, baking time, baking mode of the baking sub-chamber 2, the steaming time and steaming temperature of the steaming sub-chamber 1, the heating and dehumidifying temperature and the baking and cooking temperature are determined.

[0105] The specific preset rule is shown in Table 1 below (due to different temperature fields of different steam ovens, the parameters will vary slightly, and this is only an example):

[0106] Table 1. Table for obtaining the actual cooking parameters of the baking sub-chamber

[0107]

[0108]

[0109] In another specific embodiment, a neural network with baking temperature, baking time, baking mode, steaming time, and steaming temperature as inputs and heating and dehumidifying temperature, heating and dehumidifying time, and baking cooking temperature as outputs can be constructed in the controller. According to this model, by setting the baking temperature, baking time, baking mode, steaming time, and steaming temperature, the actual heating and dehumidifying temperature, heating and dehumidifying time, and adjusted baking cooking temperature of the system can be obtained. The optimal neural network structure obtained through preliminary experiments is that the input layer includes 5 input factors; there is 1 hidden layer, including 2 hidden units; and the output layer has 3 output factors.

[0110] For example: The user sets roasted streaky pork in the baking sub-chamber 2: the top heating tube 7 heats, at 180 °C for 20 min, and sets steamed spareribs in the steaming sub-chamber 1: at 100 °C for 70 min. After starting cooking, the steaming sub-chamber 1 immediately starts steaming cooking. The baking sub-chamber 2 immediately starts the heating and dehumidifying program and sets the heating and dehumidifying temperature to 120 °C according to the preset. When the cooking reaches 50 min, the top heating tube 7 is turned on to enter the baking cooking program, and the baking cooking temperature is adjusted to 160 °C. After 70 min set by the user, the cooking of the steaming sub-chamber 1 and the baking sub-chamber 2 is stopped.

[0111] In one embodiment, adjusting the cooking parameters and cooking start time of at least two of the sub-chambers according to the comparison result includes:

[0112] S331. If the baking time is equal to the steaming time;

[0113] S332. Then control the baking sub-chamber 2 and the steaming sub-chamber 1 to start heating simultaneously.

[0114] When the baking time is the same as the steaming time, it is only necessary to control the baking sub-chamber 2 and the steaming sub-chamber 1 to start heating simultaneously, and the influence between the baking sub-chamber 2 and the steaming sub-chamber 1 is relatively small.

[0115] In one embodiment, the cooking method further includes:

[0116] S100. Obtain the in-place information of the partition structure 3 and the ingredients to be cooked;

[0117] S200. Control the water pump 5 to pump water into the partition structure 3 according to the in-place information.

[0118] Control the water cup to pump water into the partition structure 3, and the partition structure 3 can be filled with water to further improve the heat insulation effect of the partition structure 3.

[0119] In this embodiment, the cooking method further includes: after the steaming sub-chamber 1 and / or the baking sub-chamber 2 start cooking and heating, controlling the water in the partition structure 3 to circulate for heat insulation or intermittently circulate for heat insulation through the water pump 5, so that the partition structure 3 maintains a good heat insulation effect during steaming and / or baking.

[0120] According to an embodiment of the present invention, on the other hand, as Figure 9 shown, a cooking device is further provided, including: a cooking cavity, a partition structure 3, and a controller; the partition structure 3 is connected inside the cooking cavity and divides the cooking cavity into at least two sub-cavities; the controller is arranged on the cooking cavity and is used to execute the above cooking method, having all the technical effects of the above cooking method.

[0121] In a specific embodiment, the partition structure 3 divides the cooking cavity into a steaming sub-chamber 1 and a baking sub-chamber 2. In a preferred embodiment, the steaming sub-chamber 1 is arranged at the lower layer and the baking sub-chamber 2 is arranged at the upper layer.

[0122] In one embodiment, the partition structure 3 includes a partition board, the partition board is provided with an inner cavity, a water inlet 31 and a water outlet 32, and both the water inlet 31 and the water outlet 32 are communicated with the inner cavity; the cooking device further includes a water tank 4 and a water pump 5; the water tank 4 is provided with a liquid inlet and a liquid outlet, the liquid inlet is communicated with the water outlet 32; the water outlet end of the water pump 5 is communicated with the water inlet 31, and the water inlet end is communicated with the liquid outlet.

[0123] The water tank 4 can be used to store water, and the water pump 5 can drive the water to flow, realizing water injection into the inner cavity of the partition structure 3 and also realizing the water circulation between the inner cavity of the partition structure 3 and the water tank 4.

[0124] The partition structure 3 is detachably inserted inside the cooking cavity, and the cooking cavity is provided with a circulation inlet and a circulation outlet, and the circulation inlet and the circulation outlet are respectively docked with the liquid outlet and the liquid inlet of the partition structure 3.

[0125] In this embodiment, the cooking device further includes a steam generator 6 for supplying steam to the steaming sub-chamber 1. The water tank 4 is used to supply water to the steam generator 6 and the partition structure 3.

[0126] In this embodiment, the water pump 5 is used to pump water from the water tank 4 into the steam generator 6 or the inner cavity of the partition structure 3. Specifically, the water pump 5 first pumps a specific amount of water into the partition structure 3 at one time, and then continuously pumps water into the partition structure 3 at a specific speed and pumps the water back into the water tank 4. The amount of water pumped at one time is more than 300 - 2500 g, and the subsequent water pumping flow rate is controlled to be more than 0 - 120 ml / min. However, due to the limited volume of the water tank 4 of the cooking device, the amount of water pumped at one time is preferably 300 g, and the water pumping flow rate is 90 - 120 ml / min. Further, after the water pump 5 pumps a fixed amount of water, it can directly circulate the water at a specific flow rate, or pause for 0 - 20 min and then circulate the water. This interval time can be set according to the cooking temperature. The interval time is 20 - 30 min at 0 - 120°C, 10 - 20 min at 120 - 180°C, 5 - 10 min at 180 - 250°C, or a fixed interval time can also be maintained.

[0127] Specifically, in one embodiment, when the baking sub - cavity 2 is baked at 210°C and the steaming sub - cavity 1 is not steamed, the influence of different water pumping amounts on the temperature of the steaming sub - cavity 1 is as Figure 10 shown. According to the preferred water injection conditions of the water pump 5 described above, it can be ensured that the temperature of the steaming sub - cavity 1 remains within 80°C within 35 min and within 100°C within 60 min.

[0128] Specifically, in another embodiment, according to the water injection conditions of the water pump 5 described above, when the baking time is equal to the steaming time, and the baking temperature of the baking sub - cavity 2 is 180°C baking and the steaming temperature of the steaming sub - cavity 1 is 100°C, the actual temperatures of the baking sub - cavity 2 and the steaming sub - cavity 1 are as Figure 11 shown.

[0129] Specifically, in another embodiment, according to the water injection conditions of the water pump 5 described above, when the baking time is greater than the steaming time, and the baking temperature of the baking sub - cavity 2 is 180°C baking and the steaming temperature of the steaming sub - cavity 1 is 100°C, the actual temperatures of the baking sub - cavity 2 and the steaming sub - cavity 1 are as Figure 12 shown.

[0130] Specifically, in another embodiment, according to the water injection conditions of the water pump 5 described above, when the baking time is less than the steaming time, and the baking temperature of the baking sub - cavity 2 is 180°C baking and the steaming temperature of the steaming sub - cavity 1 is 100°C, the actual temperatures of the baking sub - cavity 2 and the steaming sub - cavity 1 are as Figure 13 shown.

[0131] In this embodiment, the cooking device further includes a heating tube 7. When the baking sub - cavity 2 is located on the upper layer, the heating tube 7 can be set at the top, or a back blower 8 and a heating tube 7 can be set on the back of the baking sub - cavity 2.

[0132] According to an embodiment of the present invention, on the other hand, there is also provided a computer-readable storage medium storing computer instructions, and when the computer instructions are executed, the above cooking method is implemented.

[0133] The computer-readable storage medium provided in this embodiment, by adopting the cooking method of the above implementation method, has all the technical effects of the above cooking method.

[0134] Although the embodiments of the present invention have been described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the present invention, and such modifications and variations all fall within the scope defined by this application.

Claims

1. A cooking method, characterized in that, Comprising: Obtaining cooking parameters of at least two sub-cavities, where the cooking parameters include cooking time; Obtaining a comparison result of the cooking times of at least two of the sub-cavities; Adjusting the cooking parameters and cooking start times of at least two of the sub-cavities according to the comparison result.

2. The cooking method according to claim 1, wherein The obtaining the comparison result of the cooking times of at least two of the sub-cavities includes: Obtaining the steaming time of a steaming sub-cavity (1) for steaming, and obtaining the baking time of a baking sub-cavity (2) for baking; Obtaining a comparison result of the steaming time and the baking time.

3. The cooking method according to claim 2, characterized in that, The adjusting the cooking parameters and cooking start times of at least two of the sub-cavities according to the comparison result includes: If the baking time is longer than the steaming time; Then controlling the baking sub-cavity (2) to start heating immediately after cooking starts, and determining the cooking start time of the steaming sub-cavity (1) according to the baking time and baking temperature.

4. The cooking method according to claim 3, characterized in that, The determining the cooking start time of the steaming sub-cavity (1) according to the baking time and baking temperature includes: Obtaining a first time difference between the baking time and the steaming time; Controlling the steaming sub-cavity (1) to start heating after a duration of the first time difference from the start of cooking.

5. The cooking method according to claim 2, characterized in that, The adjusting the cooking parameters and cooking start times of at least two of the sub-cavities according to the comparison result includes: If the baking time is shorter than the steaming time; Then, after cooking starts, controlling the steaming sub-cavity (1) to start heating immediately, and controlling the baking sub-cavity (2) to sequentially execute a heating and dehumidifying program and a baking cooking program.

6. The cooking method according to claim 5, characterized in that, The controlling the baking sub-cavity (2) to sequentially execute the heating and dehumidifying program and the baking cooking program includes: Obtaining a second time difference between the steaming time and the baking time; Controlling the baking sub-cavity (2) to execute the baking cooking program after executing the heating and dehumidifying program for the second time difference.

7. The cooking method according to claim 5 or 6, characterized in that, The controlling the baking sub-cavity (2) to sequentially execute the heating and dehumidifying program and the baking cooking program includes: Obtaining the steaming temperature of the steaming sub-cavity (1), obtaining the baking temperature and baking mode of the baking sub-cavity (2); According to the steaming temperature, the steaming time, the baking temperature, the baking time and the baking mode, obtaining the heating and dehumidifying temperature of the heating and dehumidifying program, and obtaining the baking cooking temperature of the baking cooking program; Wherein, the heating and dehumidifying temperature is less than the baking cooking temperature; the baking cooking temperature is less than the baking temperature.

8. The cooking method according to claim 2, wherein The adjusting the cooking parameters and cooking start times of at least two of the sub-cavities according to the comparison result includes: If the baking time is equal to the steaming time; Then controlling the baking sub-cavity (2) and the steaming sub-cavity (1) to start heating simultaneously.

9. The cooking method according to any one of claims 1 to 6 or 8, characterized in that, Further comprising: Obtaining the in-place information of the partition structure (3) and the ingredients to be cooked; Controlling the water pump (5) to pump water into the partition structure (3) according to the in-place information.

10. A cooking device, characterized in that, Comprising: A cooking cavity; A partition structure (3) is connected inside the cooking cavity and divides the cooking cavity into at least two sub-cavities; A controller is provided on the cooking cavity and is configured to execute the cooking method according to any one of claims 1 to 9.

11. The cooking device according to claim 10, wherein, The partition structure (3) includes a partition plate, and an inner cavity, a water inlet (31) and a water outlet (32) are provided on the partition plate. Both the water inlet (31) and the water outlet (32) communicate with the inner cavity; The cooking device further includes: A water tank (4) is provided with a liquid inlet and a liquid outlet, and the liquid inlet communicates with the water outlet (32); A water pump (5) has a water outlet end communicating with the water inlet (31) and a water inlet end communicating with the liquid outlet.

12. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer instructions, and when the computer instructions are executed, the cooking method according to any one of claims 1 to 9 is implemented.

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