Vacuum cooking control method and steaming oven

Abstract

The vacuum cooking control method comprises the following steps that food is placed in a cavity, and a control system executes a locking instruction; a cooking mode is selected according to the food type, and gas in the cavity is pumped out through the vacuum pump; detecting the air pressure in the cavity by using a vacuum gauge to enable the cavity to be in a corresponding vacuum state; performing first-stage heating on the food through the heat source, and detecting the state of the food; according to the food state, the heating mode is adjusted, and multi-section heating is conducted; after multi-section heating is completed, the air pressure in the cavity is recovered to the normal pressure state, the cavity is recovered to the normal pressure state, the control system executes an unlocking instruction, and cooking is completed; gas in the cavity is pumped out through the control system, so that different vacuum states are formed in the cavity, food in the cavity is subjected to two-stage heating through different heat sources, the effect of vacuum cooking in the steaming and baking oven is achieved, the purpose of further heating the food to generate a Maillard reaction is achieved, and the eating taste is improved.

Description

Technical Field

[0001] The invention belongs to the field of steam ovens, and in particular relates to a vacuum cooking control method and a steam oven. Background Art

[0002] Vacuum cooking, especially sous vide cooking, is a technique that involves sealing food in a plastic bag or other container and cooking it at a precisely controlled low temperature. The sealing is mainly done by placing the food in a plastic bag or other container and extracting the air from it to create a vacuum environment. This helps reduce oxidation and water evaporation during the cooking process, and the food is cooked at a lower temperature (usually between 50°C and 95°C) in a constant temperature water bath or other heat source. This low-temperature cooking method helps maintain the tenderness and flavor of the food while reducing the loss of nutrients. Sous vide cooking can retain the original flavor of the food and the aroma of the spices to the greatest extent, making the food taste more tender and juicy. Due to the low cooking temperature and relatively long cooking time, sous vide cooking can retain most of the nutrients in the food, such as vitamins and trace elements.

[0003] Existing vacuum cooking generally involves placing food in a sealed bag to create a vacuum environment, and then placing the food in warm water for low-temperature heating. However, the vacuum state and internal air pressure in the vacuum bag cannot generally be adjusted, and due to the vacuum environment in the sealed bag, the lack of a conductive medium, and the limited cooking environment of the sealed bag, the food can only be heated by placing it in water, the heat source is relatively fixed, and the heated food only remains in a cooked state, the food cannot be charred, and the taste is poor. Summary of the invention

[0004] In view of the problems existing in the prior art, the present invention provides a vacuum cooking control method and a steam oven, which extract the gas in the internal cavity of the steam oven to form a vacuum environment in the cavity, and utilize a heat source to perform vacuum heating and cooking on food, thereby realizing vacuum cooking in the steam oven, which not only ensures that the nutritional components of the food will not be lost and the taste is improved, but also improves the convenience and user experience.

[0005] The technical solution of the present invention is achieved in this way:

[0006] A vacuum cooking control method comprises the following steps:

[0007] S1. Place food in the cavity, close the door, and the user inputs a locking command. The control system obtains and executes the locking command to form a sealed space inside the cavity.

[0008] S2. The user selects a corresponding cooking mode according to the type of food, and the control system calls the corresponding vacuum state according to the cooking mode and controls the vacuum pump outside the cavity to extract the gas in the cavity;

[0009] S3. Detect the gas pressure in the cavity using a pressure sensing device to make the gas pressure in the cavity in the corresponding vacuum state;

[0010] S4. Conduct the first-stage heating of the food in the cavity through a heat source. The inductor monitors and detects the food state in real time and simultaneously feeds it back to the control system;

[0011] S5. The control system adjusts the corresponding heating mode according to the fed-back food type and state and conducts multi-stage heating on the food;

[0012] S6. After completing multi-stage heating of the food according to the corresponding heating mode, the control system adjusts the gas pressure inside the cavity to make the cavity return to the normal pressure state;

[0013] S7. The vacuum gauge detects the gas pressure in the cavity. After the gas pressure in the cavity returns to the normal pressure, the control system executes the unlocking instruction to complete the cooking.

[0014] Furthermore, the pressure sensing device is a vacuum gauge; the cooking modes include a low vacuum mode, a medium vacuum mode, and a high vacuum mode; the vacuum states include a low vacuum state, a medium vacuum state, and a high vacuum state; the vacuum state corresponding to the low vacuum mode is the low vacuum state, the vacuum state corresponding to the medium vacuum mode is the medium vacuum state, and the vacuum state corresponding to the high vacuum mode is the high vacuum state; the inductor is an infrared temperature sensor; the heat sources include a light wave heat source, a microwave heat source, and a conventional heat source; the heating modes include a first heating mode, a second heating mode, and a third heating mode.

[0015] Specifically, the pressure range of the low vacuum state is 10 2 to 10 -1 ; the pressure range of the medium vacuum state is 10 -1 to 10 -3 ; the pressure range of the high vacuum state is 10 -3 to 10 -7 ; the control system controls the vacuum pump to extract the gas in the cavity according to the pressure and gas pressure range corresponding to the vacuum state.

[0016] The vacuum state can also include ultra-high vacuum, rough vacuum, etc. The pressure range of ultra-high vacuum is 10 -7 to 10 -10 ; the pressure range of rough vacuum is 10 2 to 10 5 . The vacuum gauge can be a Pirani gauge, which measures the pressure using the change in heat conduction.

[0017] The light wave heat source mainly heats by setting up a light wave tube. The light wave tube heats through infrared radiation. When an electric current passes through the heating element inside the light wave tube, the heating element emits infrared rays, which are absorbed by the object and converted into heat. Its structure usually consists of a quartz glass tube and an internal infrared heating element. The heating element can be made of materials such as carbon fiber and ceramics. Its heat transfer method is mainly to transfer heat through infrared radiation.

[0018] The microwave heat source mainly uses high-frequency electromagnetic waves, and its heating principle is similar to that of a microwave oven; when microwaves irradiate an object, the molecules in the food rotate and vibrate rapidly and rub against each other to generate heat, achieving the heating effect.

[0019] The conventional heat source can be to use an electric heating wire heating tube to heat the substance in the cavity. The electric heating wire heating tube works based on the principle of resistance heating. When an electric current passes through the electric heating wire, the electric heating wire generates heat due to resistance. Its structure usually consists of a high-temperature resistant metal wire, such as nichrome alloy, wound around, and is wrapped with insulating materials and a protective sleeve outside. Its heat transfer method is mainly to transfer heat through conduction and convection.

[0020] The heating efficiency of the electric heating wire heating tube is relatively low because a part of the heat will be dissipated to the surrounding environment through conduction and convection. Heating rate: The heating rate is slow, and it takes a certain amount of time to reach the set temperature. The heating efficiency of the light wave tube is high because infrared radiation can be directly absorbed by the object, reducing heat loss. Its heating rate is fast and can reach the set temperature in a short time. The safety of the electric heating wire heating tube is relatively low because the electric heating wire is exposed and is prone to causing fires or electric shock accidents, so good insulation and protection measures are required. While the safety of the light wave tube is high because infrared radiation does not produce an open flame and the temperature is controllable, but attention should be paid to avoiding direct contact with the high-temperature surface to prevent burns. The service life of the electric heating wire heating tube is relatively short because the electric heating wire is prone to oxidation and breakage at high temperatures, and the maintenance cost is high, and the electric heating wire needs to be replaced regularly. The service life of the light wave tube is long because the infrared heating element material is high-temperature resistant and not easily damaged, its maintenance cost is low, and its service life is long. The energy utilization rate of the electric heating wire heating tube is relatively low, which may lead to energy waste, and more waste heat may be generated during emissions, having a certain impact on the environment. While the energy utilization rate of the light wave tube is high, the energy-saving effect is good, the waste heat generated during emissions is less, and the impact on the environment is smaller.

[0021] Further, in S4, the food in the cavity is heated in the first stage by the heat source, specifically including using the heat source to heat the food, and the infrared temperature sensor detects the temperature in the cavity. When the temperature is T0, and the continuous heating time is t0, the food state is the initial completion state, and the initial completion state is fed back to the control system.

[0022] Specifically, the light wave heat source and the microwave heat source mainly use light waves and microwaves for heating, and can heat food in a vacuum environment without a conduction medium. Due to the lack of a conduction medium in the vacuum environment, the heat source for the first-stage heating of the food in the cavity is the light wave heat source or the microwave heat source.

[0023] The temperature T0 can be set for different food types and stored in the database. The control system sets the corresponding temperature T0 according to the corresponding food; it can also be set as a fixed parameter. Specifically, according to the temperature of vacuum low-temperature cooking, it can generally be set between 55°C and 70°C;

[0024] The time t0 can also be set for different food types, stored in the database, and the control system retrieves the corresponding time t0 according to the corresponding food type; similarly, it can also be set as a fixed parameter; the temperature of the first-stage heating in combination with the heating time length is mainly to cook the food to 80% to 90%, and the degree of heating the cooked food is about 80% to 90%. Whether the first-stage heating is completed is determined by the achieved temperature T0 and time t0, so as to confirm that the food is in the initial completion state.

[0025] Further, in S5, when the control system obtains that the feedback food state is the initial completion state, it adjusts to enter the first heating mode, specifically including: heating the food through the light wave heat source or the microwave heat source, and at the same time raising the temperature to T1, and the heating time is t1;

[0026] After continuously heating for the time t1 through the first heating mode, the sensor monitors and detects the food state and feeds it back to the control system again. The control system adjusts the corresponding heating mode according to the fed-back food type and state, and conducts multi-stage heating on the food again.

[0027] Specifically, when the food state reaches the initial completion state, that is, when the degree of cooking the food to cooked food reaches 80% to 90%, continue to use the light wave heat source and the microwave heat source to conduct high-fire heating on the food in the corresponding vacuum state. When cooking at high temperature, the surface of the food is caramelized, and the Maillard reaction occurs.

[0028] The Maillard reaction is a non-enzymatic browning reaction, referring to a series of complex chemical reactions that occur between amino acids in food, especially those containing free amino groups, and sugars during heating. The main characteristics of the Maillard reaction include: brown pigments are produced during the reaction, which is due to the further reaction of the intermediate products formed by the reaction of amino acids and sugars. The Maillard reaction produces hundreds of different compounds, which have an important impact on the aroma and flavor of food and are the source of the unique flavors of many foods. The compounds generated by the Maillard reaction can affect the texture and structure of food, sometimes increasing the brittleness of food or improving the taste; moreover, some compounds generated by the Maillard reaction have antioxidant properties and can protect food from oxidative damage. The Maillard reaction occurs during cooking, especially during processes such as grilling meat, baking bread, and roasting coffee beans, and it has an important impact on the color, flavor, and taste of food.

[0029] Therefore, through the second-stage heating, the food is cooked over high heat to achieve the Maillard reaction, making the cooked food, especially meat and baked foods, more delicious and having a better taste. Since it is high-heat heating, the temperature of T1 is greater than T0. The heating time t1 can be set as a constant parameter, or the heating time t1 corresponding to the temperature of T1 can be set using a database. The control system can directly retrieve the heating time t1 from the database and execute it.

[0030] Furthermore, in S5, when the control system obtains the feedback food state as the initial completion state, it adjusts to enter the second heating mode, which specifically includes: using the control system to control the gas pressure inside the cavity, inputting air into the cavity, and at the same time, a vacuum gauge detects the gas pressure inside the cavity. When the gas pressure inside the cavity is P0, the food is heated by a light wave heat source or a microwave heat source or a conventional heat source, and at the same time, the temperature is raised to T2, and the heating time is t2;

[0031] After the continuous heating time t2 through the second heating mode, the sensor monitors and detects the food state and feeds it back to the control system again. The control system adjusts the corresponding heating mode according to the feedback food type and state and conducts multi-stage heating on the food again.

[0032] Specifically, the second-stage heating is mainly to make the surface of the food caramelize and produce the Maillard reaction. Therefore, the control system can change the vacuum state inside the cavity. At this time, due to the input of air, there is a conduction medium inside the cavity, and the food can be cooked over high heat by a conventional heat source, thereby achieving the caramelization of the food, that is, the Maillard reaction, in another way. Cooking with a conventional heat source can achieve different tastes of food. In addition, the food can also be heated by a light wave heat source or a microwave heat source.

[0033] The setting of the pressure P0 can be a fixed parameter or can be further set in the database according to the food type.

[0034] Similarly, the temperature of T2 is greater than T0, and the setting of the heating time t2 is the same as that of t1.

[0035] Further, in the step S5, when the control system obtains that the feedback food state is the initial completion state, it adjusts to enter the third heating mode, which specifically includes: inputting oxygen or nitrogen into the cavity through the control system, and at the same time, the vacuum gauge measures the gas pressure in the cavity. When the gas pressure in the cavity is P1, the food is heated by a light wave heat source or a microwave heat source or a conventional heat source, and at the same time, the temperature is raised to T3, and the heating time is t3.

[0036] After the continuous heating time t3 through the third heating mode, the inductor monitors and detects the food state and feeds it back to the control system again. The control system adjusts the corresponding heating mode according to the feedback food type and state, and performs multi-stage heating on the food again.

[0037] Specifically, by inputting oxygen or nitrogen into the cavity through the control system, similarly, due to the existence of a heat conduction medium, the food can be heated strongly by a conventional heat source. By inputting different heat conduction media into the cavity, the food can present different states, and different food textures and flavors can be formed. For example, inputting oxygen can promote the firepower of the conventional heat source and achieve a cooking texture similar to barbecue.

[0038] The setting of the pressure P1 is the same as that of P0, which can be a fixed parameter or can be further set in the database according to the food type.

[0039] Specifically, T1, T2, and T3 can be the same or different; similarly, t1, t2, and t3 can be the same or different; but T1, T2, and T3 are all greater than T0; the setting methods of T3 and t3 are the same as those of T1, T2, t1, and t2, and similarly, fixed values can also be used as execution parameters.

[0040] Further, in the step S6, if the corresponding heating mode for multi-stage heating is the first heating mode, when the infrared temperature sensor detects that the cavity temperature is T1 and the continuous heating time is t1, the multi-stage heating of the food is completed;

[0041] If the corresponding heating mode for multi-stage heating is the second heating mode, when the infrared temperature sensor detects that the cavity temperature is T2 and the continuous heating time is t2, the multi-stage heating of the food is completed;

[0042] If the corresponding heating mode for multi-stage heating is the third heating mode, when the infrared temperature sensor detects that the cavity temperature is T3 and the continuous heating time is t3, the multi-stage heating of the food is completed;

[0043] After the food is multi-stage heated according to the corresponding heating mode, the control system turns on the exhaust solenoid valve to adjust the gas pressure inside the cavity, so that the cavity returns to the normal pressure state.

[0044] Specifically, the differences between the three heating modes corresponding to multi-stage heating mainly lie in the environment inside the cavity and the heat sources used. By creating different vacuum environments inside the cavity and using corresponding heat sources for high-fire heating, the food can present different cooking states, achieve different flavors, and at the same time, caramelization on the food surface and Maillard reaction can be realized.

[0045] Furthermore, in step S1, after the control system obtains the locking instruction, it controls the door lock solenoid valve of the cabinet door and the exhaust solenoid valve of the exhaust pipe to be in the locked state; in step S7, the control system executes the unlocking instruction to unlock the door lock solenoid valve of the cabinet door and completes the cooking.

[0046] Specifically, the exhaust solenoid valve cooperates with the vacuum pump to adjust the vacuum state inside the cavity; due to the low pressure inside the vacuum state, the door lock solenoid valve can ensure the safety of the overall structure. After cooking is completed, it returns to the normal pressure state and is unlocked.

[0047] Furthermore, an outer shell is provided on the outside of the cavity. One side of the cavity has an opening, and a cabinet door adapted to it is provided on the surface where the opening is located. A seal is provided between the cabinet door and the opening surface of the cavity; air inlets and air outlets are respectively provided on the inner wall of the cavity. A vacuum pump is connected to the air inlet, and the gas inside the cavity is pumped out through the vacuum pump.

[0048] An exhaust pipe is connected to the air outlet, and an exhaust solenoid valve is connected to the exhaust pipe; on the outside of the side of the cavity with the opening, a door lock solenoid valve is provided. At a position on the cabinet door corresponding to the door lock solenoid valve, a fixing plate is provided. The fixing plate is fixedly connected to the cabinet door. A jack is provided on the fixing plate. A bolt is connected to the door lock solenoid valve. The bolt is controlled by the door lock solenoid valve to insert into or disengage from the jack of the fixing plate.

[0049] Specifically, the seal is an O-ring; the door lock solenoid valve is mainly used to lock the cabinet door, cooperate with the O-ring to form a sealed structure inside the cavity, and at the same time, through the cooperation between the bolt and the jack of the door lock solenoid valve, ensure the safety of the vacuum environment inside the cavity. The exhaust solenoid valve is mainly used to adjust or restore the gas pressure inside the cavity.

[0050] A steam oven applies a vacuum cooking control method as described in any one of the above.

[0051] Compared with the prior art, the present invention has the following beneficial effects:

[0052] The present invention provides a vacuum cooking control method and a steam oven, wherein vacuum cooking is performed in a cavity in the steam oven, gas in the cavity is extracted through a control system to form different vacuum states in the cavity, food is cooked to maturity through a first stage of heating, and then the food is carbonized through high-fire cooking with multiple stages of heating. The two-stage heating vacuum cooking mode, especially for meat and baked food, not only improves the eating taste, but also achieves the effect of vacuum cooking in the steam oven.

[0053] Vacuum cooking can ensure that the ingredients are heated evenly from the inside to the outside, avoiding the common problem of cooked outside and raw inside in traditional cooking methods. It can also maintain nutrition. Ingredients cooked in a vacuum environment reduce the loss of water and nutrients. The low-temperature slow cooking through the first stage of heating can make meat more tender and vegetables more delicious, and also reduce the loss of water and flavor substances in the food, retaining nutrients such as vitamins and minerals in the food, and better maintaining the original flavor of the food. At the same time, the food is cooked at the optimal temperature to avoid overcooking or undercooking; the food is heated evenly, and the temperature inside and outside is consistent, so the cooking degree of the whole food is uniform. Heating in a vacuum environment can also effectively kill bacteria and ensure the safety of food; due to less water loss during cooking, the weight loss of food is reduced, and food waste is reduced. Food can be put into the steam oven for cooking at any time, which is convenient for eating at any time, improving cooking efficiency, reducing cooking skills requirements, and enhancing flexibility and convenience. Vacuum cooking can ensure that the food reaches a safe eating temperature and reduces the risk of food poisoning. Since high-temperature frying is not required, the generation of oil smoke is reduced, making the kitchen environment cleaner. Compared with traditional cooking methods, vacuum cooking is usually more energy-efficient. No fumes or food residues are produced during cooking, making cleaning easier. Multi-stage heating can make up for the defect that heating in vacuum bags cannot produce food carbonization, i.e., Maillard reaction, and improve the taste of food. Two-stage heating with different heat sources and vacuum environments can achieve different cooking flavors and cooking effects, greatly improving user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] Figure 1 is a flow chart of a vacuum cooking control method provided in Embodiment 1 of the present invention;

[0055] Figure 2 It is a product schematic diagram of a vacuum cooking control method and a steam oven provided in Embodiment 1 of the present invention;

[0056] Figure 3 This is one of the internal structure diagrams of a vacuum cooking control method and a steam oven provided in Embodiment 1 of the present invention;

[0057] Figure 4 It is a schematic diagram of the structure of a vacuum cooking control method and an exhaust solenoid valve of a steam oven provided in Embodiment 1 of the present invention;

[0058] Figure 5 It is a schematic cross-sectional view of an exhaust solenoid valve of a vacuum cooking control method and a steam oven provided in Embodiment 1 of the present invention;

[0059] Figure 6 It is the second schematic diagram of the internal structure of a vacuum cooking control method and a steam oven provided in Embodiment 1 of the present invention;

[0060] Figure 7 It is the third schematic diagram of the internal structure of a vacuum cooking control method and a steam oven provided in Embodiment 1 of the present invention;

[0061] Figure 8 It is a vacuum cooking control method and a steam oven provided in Embodiment 1 of the present invention Figure 7 The partial enlarged schematic diagram of part A therein.

[0062] Reference numerals:

[0063] 1. Steam oven; 2. Cavity; 3. Air inlet; 4. Air outlet; 5. Vacuum pump; 6. Exhaust solenoid valve; 61. Exhaust pipe; 611. First exhaust pipe; 612. Second exhaust pipe; 62. Ring edge; 63. Sound-absorbing part; 64. Valve port; 65. Exhaust plug; 7. Door lock solenoid valve; 71. Bolt; 72. Fixed plate; 73. Socket. Detailed implementation manners

[0064] In order to make the objectives, technical solutions and advantages of the present invention clearer and more understandable, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0065] Embodiment 1

[0066] As Figures 1 to 8 , a vacuum cooking control method includes the following steps:

[0067] S1. Place the food in the cavity 2, close the door, the user inputs a locking instruction through the control panel, and the control system obtains and executes the locking instruction to form a sealed space inside the cavity 2;

[0068] In the above S1, after the control system obtains the locking instruction, it controls the door lock solenoid valve 7 of the door and the exhaust solenoid valve 6 of the exhaust pipe to be in a locked state;

[0069] The exhaust solenoid valve 6 and the vacuum pump 5 cooperate to adjust the vacuum state inside the cavity 2; due to the low pressure inside the vacuum state, the door lock solenoid valve 7 can ensure the safety of the overall structure. After cooking is completed, it returns to the normal pressure state and unlocks.

[0070] S2. The user selects the corresponding cooking mode according to the type of food. The control system retrieves the corresponding vacuum state according to the cooking mode and controls the vacuum pump 5 outside the cavity 2 to extract the gas inside the cavity 2.

[0071] S3. Use the pressure sensing device to detect the gas pressure inside the cavity 2 to make the gas pressure inside the cavity 2 in the corresponding vacuum state; the pressure sensing device is a vacuum gauge.

[0072] S4. Heat the food inside the cavity 2 in the first stage through the heat source. The sensor monitors and detects the food state in real time and simultaneously feeds it back to the control system.

[0073] In the above S4, heating the food inside the cavity 2 in the first stage through the heat source specifically includes heating the food using the heat source. The infrared temperature sensor detects the temperature inside the cavity 2. When the temperature is T0 and the continuous heating time is t0, the food state is the initial completion state, and the initial completion state is fed back to the control system.

[0074] The light wave heat source and the microwave heat source mainly use light waves and microwaves for heating and can heat food in a vacuum environment without a conduction medium. Since there is a lack of a conduction medium in the vacuum environment, the heat source for the first-stage heating of the food inside the cavity 2 is the light wave heat source or the microwave heat source.

[0075] The temperature T0 can be set for different types of food and stored in the database. The control system sets the corresponding temperature T0 according to the corresponding food; it can also be set as a fixed parameter. Specifically, according to the temperature of vacuum low-temperature cooking, it can generally be set between 55°C and 70°C.

[0076] The time t0 can also be set for different types of food and stored in the database. The control system retrieves the corresponding time t0 according to the corresponding food type; similarly, it can also be set as a fixed parameter; the temperature in the first-stage heating and the length of the heating time are mainly to cook the food to 80% - 90%, and the degree of heating the cooked food is about 80% - 90%. It is determined whether the first-stage heating is completed by the reached temperature T0 and time t0, so as to confirm that the food is in the initial completion state.

[0077] S5. The control system adjusts the corresponding heating mode according to the fed-back food type and state and performs multi-stage heating on the food.

[0078] In S5, when the control system obtains that the feedback food state is the initial completion state, it adjusts to enter the first heating mode, which specifically includes: heating the food through a light wave heat source or a microwave heat source, while raising the temperature to T1, and the heating time is t1.

[0079] When the food state reaches the initial completion state, that is, when the degree of cooking the food to cooked food reaches 80% to 90%, continue to use the light wave heat source and the microwave heat source to vigorously heat the food under the corresponding vacuum state. When cooking at high temperature, the surface of the food is caramelized, and the Maillard reaction occurs.

[0080] The Maillard reaction is a non-enzymatic browning reaction, which refers to a series of complex chemical reactions that occur between amino acids in food, especially amino acids containing free amino groups, and sugars during heating. The main characteristics of the Maillard reaction include: brown pigments are produced during the reaction process, which is due to the further reaction of the intermediate products formed by the reaction of amino acids and sugars. The Maillard reaction produces hundreds of different compounds, which have an important impact on the aroma and flavor of food and are the source of the unique flavors of many foods. The compounds generated by the Maillard reaction can affect the texture and structure of food, sometimes increasing the brittleness of food or improving the taste; and some compounds generated by the Maillard reaction have antioxidant properties, which can protect food from oxidative damage. The Maillard reaction occurs during cooking, especially during processes such as roasting meat, baking bread, and roasting coffee beans, and it has an important impact on the color, flavor, and taste of food.

[0081] Therefore, through the second-stage heating, vigorously cooking the food to achieve the Maillard reaction makes the cooked food, especially meat and baked foods, more delicious and has a better taste. Since it is vigorous heating, the temperature of T1 is greater than T0. The heating time t1 can be set as a constant parameter, or the heating time t1 corresponding to the temperature of T1 can be set using a database. The control system can directly retrieve the heating time t1 from the database and execute it.

[0082] S6. After completing multi-stage heating of the food according to the corresponding heating mode, the control system adjusts the gas pressure inside the cavity 2 to return the cavity 2 to the normal pressure state;

[0083] In S6, if the corresponding heating mode for multi-stage heating is the first heating mode, when the infrared temperature sensor detects that the temperature of the cavity 2 is T1 and the continuous heating time is t1, the multi-stage heating of the food is completed;

[0084] Specifically, through the first heating mode, after the continuous heating time t1, the sensor monitors and detects the food state and feeds it back to the control system again. The control system can adjust the corresponding heating mode according to the fed-back food type and state, and perform multi-stage heating on the food again;

[0085] That is to say, according to the type and status of the food fed back, multi-stage heating can be repeatedly executed, and during the repeated execution process, any one of the first heating mode, the second heating mode, and the third heating mode can be adopted.

[0086] After the food is subjected to multi-stage heating according to the corresponding heating mode, the control system turns on the exhaust solenoid valve 6 to adjust the gas pressure inside the cavity 2 so that the cavity 2 returns to the normal pressure state.

[0087] S7. The vacuum gauge detects the gas pressure in the cavity 2. After the gas pressure in the cavity 2 returns to the normal pressure, the control system executes the unlocking instruction to complete the cooking.

[0088] In S7, the control system executes the unlocking instruction to unlock the door lock solenoid valve 7 of the cabinet door to complete the cooking.

[0089] The cooking modes include a low vacuum mode, a medium vacuum mode, and a high vacuum mode; the vacuum states include a low vacuum state, a medium vacuum state, and a high vacuum state; the vacuum state corresponding to the low vacuum mode is the low vacuum state, the vacuum state corresponding to the medium vacuum mode is the medium vacuum state, and the vacuum state corresponding to the high vacuum mode is the high vacuum state; the inductor is an infrared temperature sensor; the heat sources include a light wave heat source, a microwave heat source, and a conventional heat source; the heating modes include a first heating mode, a second heating mode, and a third heating mode.

[0090] The pressure range of the low vacuum state is 10 2 to 10 -1 ; the pressure range of the medium vacuum state is 10 -1 to 10 -3 ; the pressure range of the high vacuum state is 10 -3 to 10 -7 ; the control system controls the vacuum pump 5 to extract the gas in the cavity 2 according to the pressure and gas pressure range corresponding to the vacuum state.

[0091] The vacuum state can also include ultra-high vacuum, rough vacuum, etc. The pressure range of the ultra-high vacuum is 10 -7 to 10 -10 ; the pressure range of the rough vacuum is 10 2 to 10 5 . The vacuum gauge can be a Pirani gauge, which measures the pressure by using the change of heat conduction.

[0092] The light wave heat source mainly heats by setting up a light wave tube. The light wave tube heats through infrared radiation. When an electric current passes through the heating element inside the light wave tube, the heating element emits infrared rays, which are absorbed by the object and converted into heat. Its structure usually consists of a quartz glass tube and an internal infrared heating element. The heating element can be made of materials such as carbon fiber and ceramics. Its heat transfer method is mainly through infrared radiation to transfer heat.

[0093] The microwave heat source mainly uses high-frequency electromagnetic waves, and its heating principle is similar to that of a microwave oven; when microwaves irradiate an object, the molecules in the food rotate and vibrate rapidly and rub against each other to generate heat, achieving the heating effect.

[0094] The conventional heat source can use an electric heating wire heating tube to heat the substance in the cavity 2. The electric heating wire heating tube works based on the principle of resistance heating. When an electric current passes through the electric heating wire, the electric heating wire generates heat due to resistance. Its structure usually consists of a heat-resistant metal wire, such as nichrome alloy, wound around, and is wrapped with insulating materials and a protective sleeve outside. Its heat transfer method is mainly through conduction and convection to transfer heat.

[0095] The heating efficiency of the electric heating wire heating tube is relatively low because part of the heat will be dissipated to the surrounding environment through conduction and convection. Heating rate: The heating rate is slow, and it takes a certain amount of time to reach the set temperature. The heating efficiency of the light wave tube is high because infrared radiation can be directly absorbed by the object, reducing heat loss. Its heating rate is fast and can reach the set temperature in a short time. The safety of the electric heating wire heating tube is relatively low because the electric heating wire is exposed and is prone to causing fires or electric shock accidents, so good insulation and protection measures are required. While the safety of the light wave tube is high because infrared radiation does not produce an open flame and the temperature is controllable, but attention should be paid to avoiding direct contact with the high-temperature surface to prevent burns. The service life of the electric heating wire heating tube is relatively short because the electric heating wire is prone to oxidation and breakage at high temperatures, and the maintenance cost is high, and the electric heating wire needs to be replaced regularly. The service life of the light wave tube is long because the infrared heating element material is heat-resistant and not easily damaged, its maintenance cost is low, and its service life is long. The energy utilization rate of the electric heating wire heating tube is relatively low, which may lead to energy waste, and more waste heat may be generated during emissions, having a certain impact on the environment. While the energy utilization rate of the light wave tube is high, the energy-saving effect is good, the waste heat generated during emissions is less, and the impact on the environment is small.

[0096] An outer shell is provided on the outside of the cavity 2. One side of the cavity 2 is provided with an opening, and a box door adapted to it is provided on the surface where the opening is located. A sealing member is provided between the box door and the opening surface of the cavity 2; air inlets 3 and air outlets 4 are respectively provided on the inner walls of the cavity 2, and a vacuum pump 5 is connected at the air inlet 3, and the gas in the cavity 2 is pumped out through the vacuum pump 5;

[0097] An exhaust pipe is connected to the air outlet 4, and an exhaust solenoid valve 6 is connected to the exhaust pipe. On the side of the cavity 2 with an opening, a door lock solenoid valve 7 is provided on the outside. At the position of the door of the cabinet corresponding to the door lock solenoid valve 7, a fixing plate 72 is provided. The fixing plate 72 is fixedly connected to the door of the cabinet. A jack 73 is provided on the fixing plate 72. The door lock solenoid valve 7 is connected with a bolt 71. The insertion or detachment of the bolt 71 into or from the jack 73 of the fixing plate 72 is controlled by the door lock solenoid valve 7.

[0098] The sealing member is an O-ring. The door lock solenoid valve 7 is mainly used to lock the door of the cabinet, cooperate with the O-ring to form a sealed structure inside the cavity 2, and at the same time, ensure the safety of the vacuum environment inside the cavity 2 through the cooperation between the bolt 71 of the door lock solenoid valve 7 and the jack 73. The exhaust solenoid valve 6 is mainly used to adjust or restore the gas pressure inside the cavity 2.

[0099] An inwardly protruding ring edge 62 is provided inside the exhaust pipe 61. The ring edge 62 extends along the exhaust pipe 61 towards the end away from the air outlet 4, forming a silencing part 63 with an opening at one end. The silencing part 63 is a cylindrical structure with a cavity inside, and the shape of the silencing part 63 is adapted to the exhaust pipe 61. The opening of the silencing part 63 is located at the end close to the ring edge 62 and is flush with the ring edge 62. A number of through holes are provided on the side wall of the silencing part 63.

[0100] The exhaust pipe 61, the ring edge 62 and the silencing part 63 are integrally formed.

[0101] The integrally formed structure is to ensure the sealing between the exhaust pipe 61 and the silencing part 63, so that the gas can only flow through the through holes on the side wall of the silencing part 63 and be discharged to the outside.

[0102] The exhaust pipe 61 includes a first exhaust pipe 611 and a second exhaust pipe 612 connected to each other. The first exhaust pipe 611 is communicated with the air outlet 4, and the second exhaust pipe 612 is communicated with the outside.

[0103] The second exhaust pipe 612 is sleeved on the outside of the first exhaust pipe 611, and the first exhaust pipe 611 and the second exhaust pipe 612 are hermetically connected.

[0104] The silencing part 63 and the ring edge are located inside the second exhaust pipe 612. The ring edge 62 is located at the corresponding position close to the socket joint of the second exhaust pipe 612 and the first exhaust pipe 611 and abuts against the first exhaust pipe 611.

[0105] At the position where the exhaust solenoid valve 6 is connected to the exhaust pipe 61, there is a valve port 64. At one end of the exhaust solenoid valve 6 close to the valve port 64, there is an exhaust plug 65. The exhaust plug 65 extends from the valve port 64 into the exhaust pipe 61. The exhaust solenoid valve 6 controls the exhaust plug 65 to insert into or withdraw from the exhaust pipe 61 through the valve port 64.

[0106] The valve port 64 is arranged between the annular edge 62 and the air outlet 4 and is located on the side wall of the first exhaust pipe 611.

[0107] By providing the sound-absorbing part 63, when the exhaust solenoid valve 6 is opened to discharge the gas in the cavity, the sound-absorbing part 63 blocks the air flow, so that the air flow flows through the through holes, thereby reducing the air flow speed, achieving the sound-absorbing effect, avoiding the blasting noise generated during rapid exhaust, reducing the propagation and intensity of the noise, providing a quieter and more comfortable use environment for users, and also avoiding interference and discomfort to the surrounding environment and personnel caused by excessive noise, and significantly improving the user experience; the structural design of the sound-absorbing part 63 is simple and the cost is low.

[0108] At the same time, it also helps to protect the safety of the cavity 2 and the steam oven 1. During the discharge process, in order to avoid the impact or damage to the cavity 2 caused by the sudden change of the pressure in the cavity 2, the exhaust solenoid valve 6 should be opened slowly. If it directly impacts the exhaust pipe 61 or other components, it may cause component deformation, damage or potential safety hazards. The sound-absorbing part can absorb and disperse the impact force of the gas, thereby reducing the risk of damage to the equipment; moreover, the setting of the sound-absorbing part 63 can also extend the service life of the steam oven 1 to a certain extent. Since the sound-absorbing part 63 can reduce the noise and impact force during the gas flow process, it can reduce the wear and corrosion of the internal parts of the equipment, which helps to keep the equipment in good condition and extend its service life; in addition, the control of noise pollution also meets the environmental protection requirements and reduces the negative impact on the surrounding environment and personnel.

[0109] A steam oven 1 applies a vacuum cooking control method as described above.

[0110] The present invention provides a vacuum cooking control method and a steam oven 1. By extracting the gas in the cavity 2 of the steam oven 1, a vacuum environment is formed inside the cavity 2, and different heat sources are used to heat the food in the cavity 2 in two stages. The first stage of heating cooks the food until it is cooked, and the second stage of heating cooks the food to charring by high heat, which not only realizes the effect of vacuum cooking in the steam oven 1, avoids the traditional method of heating in water by sealing with a vacuum bag, but also realizes the purpose of further heating the food to produce the Maillard reaction, improving the edible taste; in addition, different heat sources and vacuum environment can also make the food achieve different cooking flavors, improving the convenience of cooking and the user experience.

[0111] Example 2

[0112] As Figure 1 , a vacuum cooking control method:

[0113] In S5, when the control system obtains the feedback that the food state is the initial completion state, it adjusts to enter the second heating mode, which specifically includes: using the control system to control the gas pressure inside the cavity 2, inputting air into the cavity 2, and at the same time the vacuum gauge detects the gas pressure inside the cavity 2. When the gas pressure inside the cavity 2 is P0, the food is heated by a light wave heat source or a microwave heat source or a conventional heat source, and at the same time the temperature is raised to T2, and the heating time is t2;

[0114] Specifically, through the second heating mode, after the continuous heating time t2, the inductor monitors and detects the food state and feeds it back to the control system again. The control system can adjust the corresponding heating mode according to the feedback food type and state, and perform multi-stage heating on the food again;

[0115] That is to say, according to the feedback food type and state, multi-stage heating can be repeatedly executed. During the repeated execution process, any one of the first heating mode, the second heating mode, and the third heating mode can be adopted.

[0116] Multi-stage heating is mainly to make the food surface caramelize and produce the Maillard reaction. Therefore, the control system can change the vacuum state inside the cavity 2. At this time, due to the input of air, there is a conduction medium inside the cavity 2, and the food can be heated strongly by a conventional heat source, so as to achieve food caramelization in another way, that is, the Maillard reaction. Different tastes of food can be achieved by cooking with a conventional heat source. In addition, the food can also be heated by a light wave heat source or a microwave heat source.

[0117] The setting of the pressure P0 can be a fixed parameter or can be further set according to the food type in the database.

[0118] Similarly, the temperature of T2 is greater than T0, and the setting of the heating time t2 is the same as t1.

[0119] In S6, if the corresponding heating mode of multi-stage heating is the second heating mode, when the infrared temperature sensor detects that the temperature of the cavity 2 is T2 and the continuous heating time is t2, the second-stage heating of the food is completed.

[0120] For the method and structure parts not mentioned in this embodiment, please refer to Embodiment 1 specifically, and details will not be elaborated here.

[0121] Example 3

[0122] As Figure 1 , a vacuum cooking control method:

[0123] In S5, when the control system obtains the feedback that the food state is the initial completion state, it adjusts to enter the third heating mode, which specifically includes: inputting oxygen or nitrogen into the cavity 2 through the control system, and at the same time, the vacuum gauge measures the gas pressure in the cavity 2. When the gas pressure in the cavity 2 is P1, the food is heated by a light wave heat source, a microwave heat source or a conventional heat source, and at the same time the temperature is raised to T3, and the heating time is t3;

[0124] Specifically, through the third heating mode, after the continuous heating time t3, the sensor monitors and detects the food state and feeds it back to the control system again. The control system can adjust the corresponding heating mode according to the feedback food type and state, and perform multi-stage heating on the food again;

[0125] That is to say, according to the feedback food type and state, multi-stage heating can be repeatedly executed, and any one of the first heating mode, the second heating mode, and the third heating mode can be adopted during the repeated execution process.

[0126] By inputting oxygen or nitrogen into the cavity 2 through the control system, similarly, due to the existence of a heat conduction medium, the food can be heated with high heat by a conventional heat source. By inputting different heat conduction media into the cavity 2, the food can present different states, and different food textures and flavors can be formed. For example, inputting oxygen can promote the firepower of the conventional heat source and achieve a cooking texture similar to barbecue.

[0127] The setting of the pressure P1 is the same as P0, which can be a fixed parameter or can be further set according to the food type in the database.

[0128] In S6, if the corresponding heating mode of the multi-stage heating is the third heating mode, when the infrared temperature sensor detects that the temperature of the cavity 2 is T3 and the continuous heating time is t3, the multi-stage heating of the food is completed;

[0129] T1, T2, and T3 can be the same or different; similarly, t1, t2, and t3 can be the same or different; but T1, T2, and T3 are all greater than T0; the setting methods of T3 and t3 are the same as those of T1, T2, t1, and t2, and similarly, fixed values can also be used as execution parameters.

[0130] For the method and structure parts not mentioned in this embodiment, please refer to Embodiment 1 specifically, and details will not be elaborated here.

[0131] Based on the disclosure and teachings of the above specification, those skilled in the art to which the present invention pertains can also make changes and modifications to the above embodiments. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and changes to the present invention should also fall within the scope of protection of the claims of the present invention. In addition, although some specific terms are used in this specification, these terms are only for convenience of description and do not constitute any limitation to the present invention.

Claims

1. A vacuum cooking control method, characterized in that, It includes the following steps: S1. Place the food in the cavity, close the door of the box, the user inputs a locking instruction, and the control system obtains and executes the locking instruction to form a sealed space inside the cavity; S2. The user selects the corresponding cooking mode according to the type of food, the control system retrieves the corresponding vacuum state according to the cooking mode, and controls the vacuum pump outside the cavity to extract the gas inside the cavity; S3. Use the pressure sensing device to detect the gas pressure inside the cavity to make the gas pressure inside the cavity in the corresponding vacuum state; S4. Carry out the first-stage heating on the food in the cavity through the heat source, the inductor monitors and detects the food state in real time and simultaneously feeds it back to the control system; S5. The control system adjusts the corresponding heating mode according to the fed-back food type and state, and carries out multi-stage heating on the food; S6. After completing multi-stage heating on the food according to the corresponding heating mode, the control system adjusts the gas pressure inside the cavity to make the cavity return to the normal pressure state; S7. The pressure sensing device detects the gas pressure inside the cavity. After the gas pressure inside the cavity returns to the normal pressure, the control system executes the unlocking instruction to complete the cooking.

2. The vacuum cooking control method according to claim 1, characterized in that, The pressure sensing device is a vacuum gauge; the cooking modes include a low-vacuum mode, a medium-vacuum mode and a high-vacuum mode; the vacuum states include a low-vacuum state, a medium-vacuum state, a high-vacuum state; the vacuum state corresponding to the low-vacuum mode is the low-vacuum state, the vacuum state corresponding to the medium-vacuum mode is the medium-vacuum state, and the vacuum state corresponding to the high-vacuum mode is the high-vacuum state; the inductor is an infrared temperature sensor; the heat sources include a light wave heat source, a microwave heat source, a conventional heat source; the heating modes include a first heating mode, a second heating mode, a third heating mode.

3. The vacuum cooking control method according to claim 2, wherein In S4, when carrying out the first-stage heating on the food in the cavity through the heat source, it specifically includes heating the food by using the heat source, the infrared temperature sensor detects the temperature inside the cavity. When the temperature is T0 and the continuous heating time is t0, the food state is the initial completion state, and the initial completion state is fed back to the control system.

4. A vacuum cooking control method according to claim 3, wherein In S5, when the control system obtains that the fed-back food state is the initial completion state, it adjusts to enter the first heating mode, which specifically includes: heating the food by using the light wave heat source or the microwave heat source, and at the same time raising the temperature to T1, and the heating time is t1; After continuously heating for the time t1 in the first heating mode, the inductor monitors and detects the food state and feeds it back to the control system again. The control system adjusts the corresponding heating mode according to the fed-back food type and state, and carries out multi-stage heating on the food again.

5. A vacuum cooking control method according to claim 3, characterized in that, In S5, when the control system obtains that the fed-back food state is the initial completion state, it adjusts to enter the second heating mode, which specifically includes: using the control system to control the gas pressure inside the cavity, inputting air into the cavity, and at the same time the vacuum gauge detects the gas pressure inside the cavity. When the gas pressure inside the cavity is P0, heating the food by using the light wave heat source or the microwave heat source or the conventional heat source, and at the same time raising the temperature to T2, and the heating time is t2; In the second heating mode, after the continuous heating time t2, the inductor monitors and detects the food state and feeds it back to the control system again. The control system adjusts the corresponding heating mode according to the fed-back food type and state, and performs multi-stage heating on the food again.

6. A vacuum cooking control method according to claim 3, characterized in that In S5, when the food state fed back to the control system is the initial completion state, it adjusts to enter the third heating mode, which specifically includes: inputting oxygen or nitrogen into the cavity through the control system, and at the same time, the vacuum gauge measures the gas pressure in the cavity. When the gas pressure in the cavity is P1, heat the food through a light wave heat source or a microwave heat source or a conventional heat source, and at the same time raise the temperature to T3, and the heating time is t3. In the third heating mode, after the continuous heating time t3, the inductor monitors and detects the food state and feeds it back to the control system again. The control system adjusts the corresponding heating mode according to the fed-back food type and state, and performs multi-stage heating on the food again.

7. A vacuum cooking control method according to claim 6, wherein, In S6, when the corresponding heating mode of the multi-stage heating is the first heating mode, when the infrared temperature sensor detects that the cavity temperature is T1 and the continuous heating time is t1, the multi-stage heating of the food is completed. When the corresponding heating mode of the multi-stage heating is the second heating mode, when the infrared temperature sensor detects that the cavity temperature is T2 and the continuous heating time is t2, the multi-stage heating of the food is completed. When the corresponding heating mode of the multi-stage heating is the third heating mode, when the infrared temperature sensor detects that the cavity temperature is T3 and the continuous heating time is t3, the multi-stage heating of the food is completed. After completing the multi-stage heating of the food according to the corresponding heating mode, the control system turns on the exhaust solenoid valve to adjust the gas pressure inside the cavity to restore the cavity to the normal pressure state.

8. A vacuum cooking control method according to claim 1, characterized in that, In S1, after the control system obtains the locking instruction, it controls the door lock solenoid valve of the cabinet door and the exhaust solenoid valve of the exhaust pipe to be in the locked state; in S7, the control system executes the unlocking instruction to unlock the door lock solenoid valve of the cabinet door to complete the cooking.

9. A vacuum cooking control method according to claim 1, characterized in that, An outer shell is provided on the outside of the cavity. One side of the cavity has an opening, and a cabinet door adapted to it is provided on the surface where the opening is located. A seal is provided between the cabinet door and the opening surface of the cavity; an air inlet and an air outlet are respectively provided on the inner wall of the cavity, and a vacuum pump is connected to the air inlet. The gas in the cavity is pumped out through the vacuum pump. An exhaust pipe is connected to the air outlet, and an exhaust solenoid valve is connected to the exhaust pipe; on the outer side of the side of the cavity where the opening is provided, a door lock solenoid valve is provided. At a position corresponding to the door lock solenoid valve on the cabinet door, a fixing plate is provided, and the fixing plate is fixedly connected to the cabinet door. A jack is provided on the fixing plate, and a latch is connected to the door lock solenoid valve. The latch is controlled by the door lock solenoid valve to insert into or disengage from the jack of the fixing plate.

10. A steam oven, characterized in that, A vacuum cooking control method as claimed in any one of claims 1 to 9 is applied.

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