Control method and device of cooking equipment, storage medium and cooking equipment

Abstract

The invention provides a control method and device of cooking equipment, a storage medium and the cooking equipment, and relates to the technical field of cooking equipment.The cooking equipment comprises a cooking cavity, an air outlet, a turbulent flow assembly and a heating assembly, the air outlet communicates with the cooking cavity, the turbulent flow assembly is used for driving air in the cooking cavity to flow, and the heating assembly is used for heating the cooking cavity; the control method of the cooking equipment comprises the steps of controlling a heating assembly to start working based on a cooking instruction; based on the fact that the cooking equipment operates to the first working mode, the turbulent flow assembly is controlled to work, the working power of the heating assembly is adjusted, and the problems that food skin is large in viscosity, poor in taste and insufficient in elasticity are solved. Therefore, the technical effects that the structure of the cooking equipment is optimized, the quality of cooked food is improved, and the user experience is improved are achieved.

Description

Technical Field

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

[0002] In the related art, when cooking ingredients containing starch such as rice in cooking equipment, the sweetness of the finished food can be improved through the starch gelatinization that occurs during the simmering stage. However, the starch gelatinization can cause a significant increase in the viscosity of the surface of the final food product. On the one hand, it will damage the taste of the food, and on the other hand, it will cause the problem that the food adheres to the cooking equipment and cannot be removed.

[0003] Therefore, how to overcome the above technical defects has become an urgent technical problem to be solved. Summary of the Invention

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

[0005] For this reason, the first aspect of the present invention proposes a control method for cooking equipment.

[0006] The second aspect of the present invention proposes a control device for cooking equipment.

[0007] The third aspect of the present invention proposes a control device for cooking equipment.

[0008] The fourth aspect of the present invention proposes a readable storage medium.

[0009] The fifth aspect of the present invention proposes a cooking equipment.

[0010] In view of this, the first aspect of the present invention provides a control method for cooking equipment. The cooking equipment includes a cooking cavity, an air outlet, a flow disturbance component, and a heating component. The air outlet is connected to the cooking cavity. The flow disturbance component is used to drive the gas flow in the cooking cavity, and the heating component is used to heat the cooking cavity. The control method includes:

[0011] Based on a cooking instruction, control the heating component to start working;

[0012] Based on the cooking equipment running to the first working mode, control the flow disturbance component to work and adjust the working power of the heating component.

[0013] In this technical solution, a control method for controlling the operation of cooking equipment is defined. The cooking equipment specifically includes products such as rice cookers, electric stew pots, and pressure cookers. The cooking equipment can cook ingredients containing starch such as rice, and the taste of the food can be improved through the heat preservation and simmering stage after the ingredients are heated.

[0014] The cooking device includes a main body, a cooking cavity and an air outlet are formed inside the main body, one end of the air outlet is connected to the cooking cavity, and the other end of the air outlet is connected to the space outside the main body. During the cooking process, the cooking device can adjust the temperature, air pressure or humidity in the inner pot by controlling the on and off state of the air outlet.

[0015] The cooking device also includes a turbulence assembly. The main body of the cooking device also includes an air inlet connecting the turbulence assembly and the cooking cavity. During the cooking process, the turbulence assembly can introduce a low-temperature, low-humidity, high-speed airflow into the cooking cavity through the air inlet, allowing the high-temperature, high-humidity gas in the cooking cavity to be passively discharged through the air outlet. The turbulence assembly can also extract the high-temperature, high-humidity gas from the cooking cavity through the air inlet, allowing the gas in the cooking cavity to be actively discharged. During this process, the air outlet replenishes the low-temperature, low-humidity, high-speed airflow into the cooking cavity. During the cooking process, the high-speed airflow flows between the air inlet and the air outlet. According to Bernoulli's equation, the greater the airflow velocity, the greater the negative pressure, the more gas is entrained in the airflow, and the corresponding exhaust rate increases.

[0016] The cooking device further comprises a heating component, which is capable of heating the cooking cavity.

[0017] On this basis, during the cooking process, after receiving a cooking instruction, the heating component is controlled to heat the cooking cavity according to the cooking instruction. During this process, the turbulence component is turned off, and the heating component operates at high power to quickly cook and gelatinize the food in the cooking cavity. Subsequently, when the cooking device enters the first operating mode, the turbulence component is controlled to deliver airflow into the cooking cavity and the operating power of the added components is adjusted, specifically reducing the power of the heating component or even turning it off.

[0018] During the cooking phase, starch-containing foods will gelatinize in the high temperature and humidity environment before the first working mode. During the gelatinization process, the food absorbs water and dissolves starch, creating cracks and pits on the food surface. As the gelatinization continues, the food continues to expand, and the pits and cracks increase, causing the food's hardness to decrease and its taste to deteriorate. At the same time, the released starch forms a paste-like rice soup on the outside of the food. The starch in the rice soup will coat the surface of the food, increasing the food's viscosity.

[0019] To address this, the high-speed airflow delivered by the spoiler assembly into the cooking chamber flows between the spoiler assembly and the air outlet. Based on Bernoulli's equation, a higher airflow velocity creates a greater negative pressure, drawing more gas into the airflow and correspondingly increasing the exhaust rate. Simultaneously, adjusting the heating element's operating power can suppress the rate at which moisture and heat in the food escape, thereby coordinating the high-speed airflow to lower the temperature and humidity within the cooking chamber.

[0020] In this process, taking the cooking of rice as an example, the high-temperature and high-humidity air flow in the cooking cavity will be discharged outside the cooking device through the air outlet under the action of negative pressure and high-speed air flow. At the same time, reducing the working power of the heating component can ensure that the rate of heat and moisture discharge is greater than the rate of moisture and heat diffusion from the food, so that the temperature in the cooking cavity drops rapidly. At the same time, a large amount of moisture is discharged along with the gas, and the temperature of the rice in the pot drops suddenly. Under the principle of thermal expansion and contraction, the rice grains will shrink and their elasticity will increase.

[0021] Specifically, after the surface temperature of the food drops, a retrogradation reaction will occur. The retrogradation reaction is the reverse reaction of the gelatinization reaction. During the retrogradation reaction, the starch structure on the surface of the food changes from disordered to ordered to complete the reconstruction, making the food skin more compact, thereby increasing the elasticity of the food and improving the taste of the finished food. At the same time, the viscosity of the reconstructed starch layer decreases, and problems such as agglomeration and adhesion to the inner liner and being unable to be removed will not occur.

[0022] It can be seen that in this application, by controlling the operation of the turbulence generating component in the first working mode and adjusting the working power of the heating component, the problems of large viscosity, poor taste, and insufficient elasticity of the food skin are solved. Furthermore, the technical effects of optimizing the structure of the cooking device, improving the quality of the cooked food, and enhancing the user experience are achieved.

[0023] In addition, the control method of the above cooking device provided by the present invention may further have the following additional technical features:

[0024] In some technical solutions of the present invention, optionally, the steps of controlling the operation of the turbulence generating component and adjusting the working power of the heating component include:

[0025] Controlling the turbulence generating component to operate at a first turbulence power and controlling the heating component to operate at a first heating power;

[0026] Among them, the first turbulence power is greater than the turbulence power threshold, and the first heating power is less than the heating power threshold.

[0027] In this technical solution, the steps of controlling the operation of the turbulence generating component and adjusting the working power of the heating component include a rapid cooling and slight retrogradation stage. In the rapid cooling and slight retrogradation stage, it is necessary to control the turbulence generating component to operate at a first turbulence power, and at the same time control the heating component to operate at a first heating power. Among them, the first turbulence power is greater than the turbulence power threshold, and the turbulence power threshold is used to define the high and low power states of the turbulence generating component, that is, the turbulence generating component operates at a high power in the rapid cooling and slight retrogradation stage. Correspondingly, the first heating power is less than the heating power threshold, and the heating power threshold is used to define the high and low power states of the heating component, that is, the heating component operates at a low power in the rapid cooling and slight retrogradation stage.

[0028] In the rapid cooling and micro-regelation stage, the turbulence component operating at a high power can quickly discharge a large amount of high-temperature steam in the cooking cavity, while the heating component operating at a low power can accelerate the upward transfer of heat and water vapor in the middle and lower layers of the food, thereby rapidly reducing the temperature and humidity in the cooking cavity, enhancing the rate of the regelation reaction of the food in this stage, and further enhancing the elasticity of the food and reducing the viscosity of the food.

[0029] In some technical solutions of the present invention, optionally, the step of controlling the operation of the turbulence component and adjusting the working power of the heating component further includes:

[0030] Based on meeting the first preset condition, controlling the turbulence component to close and controlling the heating component to operate at a second heating power;

[0031] Wherein, the second heating power is less than the heating power threshold.

[0032] In this technical solution, in the step of controlling the operation of the turbulence component and adjusting the working power of the heating component, after the rapid cooling and micro-regelation stage, a micro-fire heating and steam exhaust promotion stage is further included. In the micro-fire heating and steam exhaust promotion stage, it is necessary to control the turbulence component to close, and at the same time control the heating component to operate at a second heating power. Wherein, the second heating power is less than the heating power threshold, that is, the heating component operates at a low power in the micro-fire heating and steam exhaust promotion stage.

[0033] After a large amount of steam in the cooking cavity has been discharged in the rapid cooling and micro-regelation stage, if the exhaust device is still turned on for rapid exhaust, the surface food will become dry and hard due to excessive water loss. For this, the micro-fire heating and steam exhaust promotion stage is executed, which can continuously promote the upward migration of water and heat in the middle and lower layer foods through small-fire heating. Thus, on the one hand, it can prevent the upper layer food from cracking, and on the other hand, it can enhance the elasticity of the middle and lower layer foods and reduce the viscosity of the middle and lower layer foods.

[0034] Specifically, the first preset condition includes: the duration of the turbulence component operating at a first turbulence power reaches a first target duration, or the amount of gas pumped into or extracted by the turbulence component reaches a first target gas amount, or the pressure value in the cooking cavity drops to a first target pressure value, or the temperature value in the cooking cavity drops to a first target temperature value, or the humidity value in the cooking cavity drops to a first target humidity value. Wherein, the temperature value, humidity value or pressure value in the cooking cavity can be detected by a sensor installed in the cooking cavity.

[0035] In some technical solutions of the present invention, optionally, the step of controlling the operation of the turbulence component and adjusting the working power of the heating component further includes:

[0036] Based on meeting the second preset condition, controlling the turbulence component to operate at a second turbulence power and controlling the heating component to close;

[0037] Among them, the second spoiler power is less than or equal to the first spoiler power, and the second spoiler power is less than the spoiler power threshold.

[0038] In this technical solution, in the step of controlling the spoiler component to work and adjusting the working power of the heating component, after the rapid cooling and micro-regeneration stage, there is also a slow cooling stage of the micro-airflow. In the slow cooling stage of the micro-airflow, it is necessary to control the spoiler component to operate at the second spoiler power and control the heating component to be turned off. Among them, the second spoiler power is less than or equal to the first spoiler power, and the second spoiler power is less than the spoiler power threshold, that is, the spoiler component operates at a low power in the slow cooling stage of the micro-airflow.

[0039] When cooking foods that should not be heated for too long, a large amount of steam in the cooking cavity has been discharged after the rapid cooling and micro-regeneration stage. If the exhaust device is still turned on for rapid exhaust, the surface food will become dry and hard due to too fast moisture loss. To this end, the slow cooling stage of the micro-airflow is implemented. The exhaust rate can be slowed down by controlling the air supply component to operate at a low power, and the overheating and yellowing and coking of the middle and lower layer foods can be avoided by turning off the heating component. Thus, on the one hand, the upper layer food is prevented from cracking, and on the other hand, the quality of the middle and lower layer foods is improved.

[0040] Specifically, the second preset condition includes: the duration of the spoiler component working at the first spoiler power reaches the second target duration, or the amount of gas pumped in or extracted by the spoiler component reaches the second target gas amount, or the pressure value in the cooking cavity drops to the second target pressure value, or the temperature value in the cooking cavity drops to the second target temperature value, or the humidity value in the cooking cavity drops to the second target humidity value. Among them, the temperature value, humidity value or pressure value in the cooking cavity can be detected by a sensor installed in the cooking cavity.

[0041] In some technical solutions of the present invention, optionally, the step of controlling the spoiler component to work and adjusting the working power of the heating component further includes:

[0042] Based on meeting the third preset condition, the following steps are sequentially and cyclically executed:

[0043] Control the spoiler component to be turned off, and control the heating component to operate at the second heating power for the first preset duration; control the heating component to be turned off, and control the spoiler component to operate at the second spoiler power for the second preset duration.

[0044] In this technical solution, in the step of controlling the spoiler component to work and adjusting the working power of the heating component, after the rapid cooling and micro-regeneration stage, there are also a cyclic micro-fire heating and exhaust-promoting stage and a slow cooling stage of the micro-airflow. The working states of the spoiler component and the heating component in the micro-fire heating and exhaust-promoting stage and the slow cooling stage of the micro-airflow are the same as those described above and will not be elaborated here.

[0045] In the rapid cooling and micro-regelatinization stage, a large amount of high-temperature and high-humidity gas accumulated on the top of the food has been quickly discharged under the action of the turbulent flow component. In this case, if the turbulent flow component continues to operate at a high power, the problem of cracking of the upper-layer food will occur. At the same time, the moisture and temperature in the middle and lower-layer foods are still at a relatively high level, with insufficient elasticity and high viscosity. Therefore, by repeatedly executing the micro-fire heating and steam exhaust stage and the micro-airflow slow cooling stage, the rate of heat and moisture migration upward in the middle and lower-layer foods can be accelerated, so as to quickly complete the retrogradation reaction of the middle and lower-layer foods on the basis of ensuring the quality of the top-layer food, thereby rapidly increasing the elasticity of the middle and lower-layer foods, reducing the viscosity of the middle and lower-layer foods, and ensuring the uniformity of food quality.

[0046] Specifically, the third preset condition includes: the duration for which the turbulent flow component operates at the first turbulent flow power reaches the third target duration, or the amount of gas pumped into or extracted by the turbulent flow component reaches the third target gas amount, or the pressure value in the cooking cavity drops to the third target pressure value, or the temperature value in the cooking cavity drops to the third target temperature value, or the humidity value in the cooking cavity drops to the third target humidity value. Among them, the temperature value, humidity value or pressure value in the cooking cavity can be detected by sensors installed in the cooking cavity.

[0047] In some technical solutions of the present invention, optionally, the step of controlling the operation of the turbulent flow component and adjusting the working power of the heating component includes:

[0048] Controlling the turbulent flow component to operate at the second turbulent flow power and controlling the heating component to be turned off;

[0049] Among them, the second turbulent flow power is less than the turbulent flow power threshold.

[0050] In this technical solution, when cooking foods with poor heat resistance and not suitable for long-term heating, in the step of controlling the operation of the turbulent flow component and adjusting the working power of the heating component, the micro-airflow slow cooling stage is directly executed. In the micro-airflow slow cooling stage, it is necessary to control the turbulent flow component to operate at the second turbulent flow power and control the heating component to be turned off. Among them, the second turbulent flow power is less than the turbulent flow power threshold, that is, the turbulent flow component operates at a low power in the micro-airflow slow cooling stage.

[0051] By directly executing the micro-airflow slow cooling stage, on the one hand, it can prevent the food from cracking and coking due to overheating, and on the other hand, it can provide sufficient time for the upward migration of moisture and heat in the middle and lower-layer foods by controlling the slow exhaust of the turbulent flow component, avoiding dehydration and cracking of the upper-layer food, and thus achieving the technical effect of improving food quality.

[0052] In some technical solutions of the present invention, optionally, the step of controlling the operation of the turbulent flow component and adjusting the working power of the heating component further includes:

[0053] Based on meeting the fourth preset condition, control the spoiler component to close and control the heating component to operate at the second heating power;

[0054] Wherein, the second heating power is less than the heating power threshold.

[0055] In this technical solution, after completing the rapid cooling and micro-regeneration stage and the slow cooling stage with micro-airflow, it further includes a stage of micro-fire heating to promote steam exhaust. In the stage of micro-fire heating to promote steam exhaust, it is necessary to control the spoiler component to close and at the same time control the heating component to operate at the second heating power. Wherein, the second heating power is less than the heating power threshold, that is, the heating component operates at a low power in the stage of micro-fire heating to promote steam exhaust.

[0056] After completing the rapid cooling and micro-regeneration stage and the slow cooling stage with micro-airflow, a large amount of moisture and heat in the food have been discharged outside the cooking cavity. At this time, the food has obtained sufficient elasticity and sufficient low viscosity through the regeneration reaction. In this case, if the spoiler component is continuously controlled to work, the food will be dehydrated and hardened, affecting the taste of the food and destroying the user experience. Therefore, by performing the stage of micro-fire heating to promote steam exhaust, part of the moisture in the middle and lower layers can migrate upward to avoid dehydration of the upper-layer food. At the same time, in the rapid cooling and micro-regeneration stage and the slow cooling stage with micro-airflow, a large amount of heat in the cooking cavity has dissipated outside the cooking cavity along with the air flow. At this time, the temperature in the cooking cavity may not meet the edible requirement or the heat preservation requirement. Therefore, by performing the stage of micro-fire heating to promote steam exhaust, the temperature of the food can be slowly increased to ensure that the food meets the edible requirement or the heat preservation requirement.

[0057] In this technical solution, when cooking food with poor heat resistance and not suitable for long-time heating, after completing the slow cooling stage with micro-airflow, perform the stage of micro-fire heating to promote steam exhaust. In the stage of micro-fire heating to promote steam exhaust, it is necessary to control the spoiler component to close and at the same time control the heating component to operate at the second heating power. Wherein, the second heating power is less than the heating power threshold, that is, the heating component operates at a low power in the stage of micro-fire heating to promote steam exhaust.

[0058] In the slow cooling stage with micro-airflow, part of the heat in the cooking cavity has dissipated outside the cooking cavity along with the air flow. At this time, the temperature in the cooking cavity may not meet the edible requirement or the heat preservation requirement. Therefore, by performing the stage of micro-fire heating to promote steam exhaust, the temperature of the food can be slowly increased to ensure that the food meets the edible requirement or the heat preservation requirement.

[0059] Specifically, the fourth preset condition includes: the duration for which the spoiler component operates at the second spoiler power reaches the fourth target duration, or the amount of gas pumped into or extracted by the spoiler component reaches the fourth target gas amount, or the pressure value in the cooking cavity drops to the fourth target pressure value, or the temperature value in the cooking cavity drops to the fourth target temperature value, or the humidity value in the cooking cavity drops to the fourth target humidity value. Among them, the temperature value, humidity value or pressure value in the cooking cavity can be detected by a sensor installed in the cooking cavity.

[0060] In some technical solutions of the present invention, optionally, after the step of controlling the spoiler component to operate and adjusting the operating power of the heating component, the control method further includes:

[0061] Based on meeting the fifth preset condition, control the spoiler component and the heating component to stop operating.

[0062] In this technical solution, after the step of controlling the spoiler component to operate and adjusting the operating power of the heating component, if the preset condition is met, control the heating component and the spoiler component to stop operating, and then enter the no-fire simmering stage. Under the condition of meeting the preset condition, due to the discharge of hot steam, a micro-regelation effect has occurred, and the food already has sufficient elasticity and looseness, and there is no need for steam exhaust and heating. This stage is mainly used to improve the balance of the residual water vapor in the cooking cavity and the water vapor inside the food, so that the food is more crystal clear and translucent, thereby improving the quality of the finally obtained food.

[0063] Specifically, the fifth preset condition includes that the temperature in the cooking cavity is less than or equal to the preset temperature, or the humidity in the cooking cavity is less than or equal to the preset humidity.

[0064] The second aspect of the present invention provides a control device for a cooking device. The cooking device includes a cooking cavity, an air outlet, a spoiler component and a heating component. The air outlet is connected to the cooking cavity. The spoiler component is used to drive the gas flow in the cooking cavity, and the heating component is used to heat the cooking cavity. The control device of the cooking device includes:

[0065] A first control module for controlling the heating component to start operating based on a cooking instruction;

[0066] A second control module for controlling the spoiler component to operate and adjusting the operating power of the heating component based on the cooking device running to the first working mode.

[0067] In this technical solution, a control device for controlling the operation of a cooking device is defined. The cooking device specifically includes products such as rice cookers, electric stew pots, and pressure cookers. The cooking device can cook starch-containing ingredients such as rice, and the taste of the food can be improved through the heat preservation and simmering stage after the ingredients are heated.

[0068] The cooking device includes a main body, inside which a cooking cavity and an air outlet are formed. One end of the air outlet is connected to the cooking cavity, and the other end is connected to the space outside the main body. During the cooking process, the cooking device can adjust the temperature, air pressure or humidity in the inner container by controlling the on-off state of the air outlet.

[0069] The cooking device further includes a turbulent flow component. An air inlet connecting the turbulent flow component and the cooking cavity is also formed on the main body. During the simmering process, the turbulent flow component can introduce high-speed air with lower temperature and lower humidity into the cooking cavity through the air inlet, so that the high-temperature and high-humidity gas in the cooking cavity is passively discharged through the air outlet. The turbulent flow component can also extract the high-temperature and high-humidity gas in the cooking cavity through the air inlet, so that the gas in the cooking cavity is actively discharged. During this process, the air outlet replenishes the cooking cavity with low-temperature and low-humidity high-speed air. During the simmering process, the high-speed air will flow between the air inlet and the air outlet. Based on Bernoulli's equation, when the air flow velocity is greater, the negative pressure is greater, more gas is involved in the air flow, and the corresponding exhaust rate is greater.

[0070] The cooking device further includes a heating component, which can heat the cooking cavity.

[0071] On this basis, the control device of the cooking device includes a first control module and a second control module. After receiving a cooking instruction, the first control module controls the heating component to heat the cooking cavity according to the cooking instruction. During this process, the turbulent flow component is closed, and the heating component operates at a high power to quickly cook and gelatinize the food in the cooking cavity. Subsequently, when the cooking device runs to the first working mode, the second control module controls the turbulent flow component to deliver air into the cooking cavity and adjusts the working power of the heating component. Specifically, the power of the heating component can be reduced or the heating component can be turned off.

[0072] Among them, foods containing starch gelatinize in the high-temperature and high-humidity environment before the first working mode. During the gelatinization process, the food absorbs water and dissolves starch, generating cracks and pits on the surface of the food. During the subsequent continuous gelatinization process, the food continues to expand, and the pits and cracks increase, resulting in a decrease in the hardness of the food and a damaged taste. At the same time, the precipitated starch forms a paste-like rice soup outside the food, and the starch in the rice soup will coat the surface of the food, resulting in an increase in the viscosity of the food.

[0073] In this regard, the high-speed air delivered by the turbulent flow component into the cooking cavity will flow between the turbulent flow component and the air outlet. Based on Bernoulli's equation, when the air flow velocity is greater, the negative pressure is greater, more gas is involved in the air flow, and the corresponding exhaust rate is greater. At the same time, adjusting the working power of the heating component can inhibit the rate of outward dissipation of moisture and heat in the food to cooperate with the high-speed air to reduce the temperature and humidity in the cooking cavity.

[0074] Specifically, the cooking device includes a lid and an inner pot. Below the lid is a lower cover plate that closes the opening at the top of the inner pot, and a cooking cavity is enclosed between the inner pot and the lower cover plate. Among them, an air inlet and an air outlet are provided on the lower cover plate. The turbulence component blows air into the cooking cavity through the air inlet, or the turbulence component extracts the gas in the cooking cavity through the air inlet. During this process, a high-speed flowing air current is formed between the air inlet and the air outlet, and this air current flows close to the lower cover plate, so that a low-pressure area is formed below the lower cover plate based on Bernoulli's equation, and external gas is pressed into the cooking cavity under the action of the internal and external pressure difference.

[0075] Specifically, the direction in which the turbulence component blows air into the cooking cavity or extracts air is the first direction, the depth direction of the cooking cavity is the second direction, and the direction relative to the air inlet and the air outlet is the third direction. The included angle between the first direction and the second direction is greater than or equal to 0° and less than or equal to 90°, and can be specifically selected as 0°. The included angle between the first direction and the third direction is greater than or equal to 0° and less than or equal to 90°, and can be specifically selected as 0°. To ensure that a low-pressure area can be formed below the lower cover plate.

[0076] During this process, taking cooking rice as an example, the high-temperature and high-humidity air current in the cooking cavity will be discharged outside the cooking device through the air outlet under the action of negative pressure and high-speed air current. At the same time, reducing the working power of the heating component can ensure that the rate of heat and moisture discharge is greater than the rate of moisture and heat diffusion from the food, so that the temperature in the cooking cavity drops rapidly, and a large amount of moisture is discharged along with the gas, and the temperature of the rice in the pot drops suddenly. Under the principle of thermal expansion and contraction, the rice grains will shrink and the elasticity will increase.

[0077] Specifically, after the surface temperature of the food drops, a retrogradation reaction will occur. The retrogradation reaction is the reverse reaction of the gelatinization reaction. During the retrogradation reaction, the starch structure on the surface of the food changes from disordered to ordered to complete the reconstruction, making the food skin become more compact, thereby increasing the elasticity of the food and improving the taste of the finished food. At the same time, the viscosity of the reconstructed starch layer decreases, and problems such as agglomeration and adhesion to the inner pot and being unable to be removed will not occur.

[0078] It can be seen that in this application, by controlling the operation of the turbulence component in the first working mode and adjusting the working power of the heating component, the problems of large viscosity, poor taste, and insufficient elasticity of the food skin are solved. Furthermore, the technical effects of optimizing the structure of the cooking device, improving the quality of the cooked food, and enhancing the user experience are achieved.

[0079] The third aspect of the present invention provides a control device for a cooking device. The control device of the cooking device includes: a memory in which a program or instruction is stored; a processor that executes the program or instruction stored in the memory to implement the steps of the control method of the cooking device in any of the above technical solutions.

[0080] In this technical solution, a control device for a cooking appliance is proposed. The control device of the cooking appliance includes a memory and a processor. When the processor executes the program or instructions stored in the memory, the control method of the cooking appliance in any of the above technical solutions can be implemented. Therefore, the control device of the cooking appliance has the advantages of the control method of the cooking appliance in any of the above technical solutions, and can achieve the technical effects that the control method of the cooking appliance in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0081] The fourth aspect of the present invention provides a readable storage medium, on which a program or instructions are stored. When the program or instructions are executed by a processor, the steps of the control method in any of the above technical solutions are implemented.

[0082] In this technical solution, a readable storage medium is proposed. The readable storage medium stores a program or instructions. When the program or instructions are executed by a processor, the steps of the control method of the cooking appliance in any of the above technical solutions can be implemented. Therefore, the readable storage medium has the advantages of the control method of the cooking appliance in any of the above technical solutions, and can achieve the technical effects that the control method of the cooking appliance in any of the above technical solutions can achieve. To avoid repetition, it will not be elaborated here.

[0083] The fifth aspect of the present invention provides a cooking appliance, which includes: the control device of the cooking appliance in any of the above technical solutions, and / or the readable storage medium in the above technical solution.

[0084] In this technical solution, a cooking appliance including the control device in any of the above technical solutions, and / or the readable storage medium in the above technical solution is proposed. Therefore, the cooking appliance has the advantages of the control device in any of the above technical solutions, and can achieve the technical effects that the control device in any of the above technical solutions can achieve, and / or the cooking appliance has the advantages of the readable storage medium in the above technical solution, and can achieve the technical effects that the readable storage medium in the above technical solution can achieve. To avoid repetition, it will not be elaborated here.

[0085] The additional aspects and advantages of the present invention will become obvious in the following description section, or be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0086] The above and / or additional aspects and advantages of the present invention will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0087] Figure 1 A schematic flow chart of the control method of a cooking appliance according to an embodiment of the present invention is shown;

[0088] Figure 2 The flowchart shows the control method of a cooking device according to an embodiment of the present invention;

[0089] Figure 3 The flowchart shows the control method of a cooking device according to an embodiment of the present invention;

[0090] Figure 4 The flowchart shows the control method of a cooking device according to an embodiment of the present invention;

[0091] Figure 5 The flowchart shows the control method of a cooking device according to an embodiment of the present invention;

[0092] Figure 6 The flowchart shows the control method of a cooking device according to an embodiment of the present invention;

[0093] Figure 7 The block diagram shows the control device of a cooking device according to an embodiment of the present invention;

[0094] Figure 8 The block diagram shows the control device of a cooking device according to an embodiment of the present invention;

[0095] Figure 9 The schematic diagram shows the structure of a cooking device according to an embodiment of the present invention;

[0096] Figure 10 The line graph shows the control process of a cooking device according to an embodiment of the present invention.

[0097] Among them, Figure 9 The corresponding relationship between the reference numerals and the component names in

[0098] 100 cooking device, 1002 cooking cavity, 1004 air outlet, 110 turbulence component, 120 heating component. Detailed implementation manners

[0099] In order to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below with reference to the drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.

[0100] Many specific details are set forth in the following description in order to provide a thorough understanding of the present invention. However, the present invention may be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific embodiments disclosed below.

[0101] The following refers toFigures 1 to 10 A control method, apparatus, storage medium, and cooking device for a cooking device according to some embodiments of the present invention are described.

[0102] like Figure 1 As shown, one embodiment of the present invention provides a control method for a cooking device, wherein the cooking device includes a cooking cavity, an air outlet, a spoiler assembly, and a heating assembly, wherein the air outlet is connected to the cooking cavity, the spoiler assembly is used to blow air into the cooking cavity, and the heating assembly is used to heat the cooking cavity. The control method includes:

[0103] Step 102, controlling the heating component to start working based on the cooking instruction;

[0104] Step 104 : Based on the cooking device operating in the first operating mode, the spoiler component is controlled to operate, and the operating power of the heating component is adjusted.

[0105] In this embodiment, a control method for controlling the operation of a cooking device is defined. The cooking device specifically includes an electric rice cooker, an electric stew pot, a pressure cooker and other products. The cooking device can cook rice and other starch-containing ingredients. After the ingredients are heated, the taste of the food can be improved through a heat preservation and stewing stage.

[0106] like Figure 9 As shown, the cooking device 100 includes a main body, a cooking cavity 1002 and an air outlet 1004 are formed inside the main body, one end of the air outlet 1004 is connected to the cooking cavity 1002, and the other end of the air outlet 1004 is connected to the space outside the main body. During the cooking process, the cooking device 100 can adjust the temperature, air pressure or humidity in the inner pot by controlling the on and off state of the air outlet 1004.

[0107] Cooking device 100 also includes a flow-turbulating assembly 110. An air inlet is formed on the main body, connecting flow-turbulating assembly 110 and cooking cavity 1002. During the cooking process, flow-turbulating assembly 110 can introduce a relatively low-temperature, low-humidity, high-speed airflow into cooking cavity 1002 through the air inlet, allowing high-temperature, high-humidity air in cooking cavity 1002 to be passively discharged through the air outlet. The flow-turbulating assembly 110 can also extract high-temperature, high-humidity air from the cooking cavity through the air inlet, allowing the air in cooking cavity 1002 to be actively discharged. During this process, the air outlet 1004 replenishes low-temperature, low-humidity, high-speed airflow into cooking cavity 1002. During the cooking process, high-speed airflow flows between the air inlet and air outlet 1004. According to Bernoulli's equation, a higher airflow velocity results in a greater negative pressure, which in turn draws more gas into the airflow and results in a correspondingly higher exhaust rate.

[0108] The cooking device 100 further includes a heating assembly 120 , which is capable of heating the cooking cavity 1002 .

[0109] On this basis, during the process of controlling the operation of the cooking device 100, after obtaining a cooking instruction, the heating component 120 is controlled according to the cooking instruction to heat the cooking cavity 1002. During this process, the turbulence component 110 is closed, and the heating component 120 operates at a high power to quickly cook and gelatinize the food in the cooking cavity 1002. Subsequently, when the cooking device 100 operates in the first working mode, the turbulence component 110 is controlled to deliver air flow into the cooking cavity 1002, and the working power of the heating component is adjusted. Specifically, the power of the heating component 120 can be reduced or the heating component 120 can be turned off.

[0110] Among them, foods containing starch gelatinize in a high-temperature and high-humidity environment before the first working mode. During the gelatinization process, the food absorbs water and dissolves starch, generating cracks and pits on the food surface. During the subsequent continuous gelatinization process, the food continues to expand, and the pits and cracks increase, resulting in a decrease in the hardness of the food and a damaged texture. At the same time, the precipitated starch forms a paste-like rice soup outside the food, and the starch in the rice soup wraps around the food surface, causing an increase in the viscosity of the food.

[0111] In this regard, the high-speed air flow delivered by the turbulence component into the cooking cavity will flow between the turbulence component and the air outlet. Based on Bernoulli's equation, when the air flow velocity is greater, the negative pressure is greater, more gas is involved in the air flow, and the corresponding exhaust rate is greater. At the same time, adjusting the working power of the heating component can inhibit the rate of outward dissipation of moisture and heat in the food to cooperate with the high-speed air flow to reduce the temperature and humidity in the cooking cavity.

[0112] During this process, taking the cooking of rice as an example, the high-temperature and high-humidity air flow in the cooking cavity will be discharged outside the cooking device through the air outlet under the action of negative pressure and high-speed air flow. At the same time, reducing the working power of the heating component can ensure that the rate of outward discharge of heat and moisture is greater than the rate of outward diffusion of moisture and heat in the food, so that the temperature in the cooking cavity drops rapidly, and a large amount of moisture is discharged along with the gas. The temperature of the rice in the pot drops suddenly. Under the principle of thermal expansion and contraction, the rice grains will shrink and their elasticity will increase.

[0113] Specifically, after the surface temperature of the food drops, a retrogradation reaction will occur. The retrogradation reaction is the reverse reaction of the gelatinization reaction. During the retrogradation reaction, the starch structure on the food surface changes from disordered to ordered to complete reconstruction, making the food epidermis more compact, thereby increasing the elasticity of the food and improving the texture of the finished food. At the same time, the viscosity of the reconstructed starch layer decreases, and problems such as agglomeration and adhesion to the inner liner and inability to be removed will not occur.

[0114] It can be seen that in the present application, by controlling the operation of the spoiler component in the first working mode and adjusting the working power of the heating component, the problems of large viscosity, poor taste, and insufficient elasticity of the food skin are solved. Furthermore, the technical effects of optimizing the structure of the cooking device, improving the quality of the cooked food, and enhancing the user experience are achieved.

[0115] In some embodiments of the present invention, optionally, the steps of controlling the operation of the spoiler component and adjusting the working power of the heating component include:

[0116] Controlling the spoiler component to operate at a first spoiler power and controlling the heating component to operate at a first heating power;

[0117] Wherein, the first spoiler power is greater than the spoiler power threshold, and the first heating power is less than the heating power threshold.

[0118] In this embodiment, the steps of controlling the operation of the spoiler component and adjusting the working power of the heating component include a rapid cooling and micro-regelatinization stage. In the rapid cooling and micro-regelatinization stage, it is necessary to control the spoiler component to operate at the first spoiler power, and at the same time control the heating component to operate at the first heating power. Wherein, the first spoiler power is greater than the spoiler power threshold, and the spoiler power threshold is used to define the high and low power states of the spoiler component, that is, the spoiler component operates at a high power in the rapid cooling and micro-regelatinization stage. Correspondingly, the first heating power is less than the heating power threshold, and the heating power threshold is used to define the high and low power states of the heating component, that is, the heating component operates at a low power in the rapid cooling and micro-regelatinization stage.

[0119] In the rapid cooling and micro-regelatinization stage, the spoiler component operating at a high power can quickly discharge a large amount of high-temperature steam in the cooking cavity. At the same time, the heating component operating at a low power can accelerate the transfer of heat and water vapor in the middle and lower layers of the food upward, thereby quickly reducing the temperature and humidity in the cooking cavity, increasing the rate of the retrogradation reaction of the food in this stage, and further enhancing the elasticity of the food and reducing the viscosity of the food.

[0120] As Figure 2 shown, in some embodiments of the present invention, optionally, the steps of controlling the operation of the spoiler component and adjusting the working power of the heating component include:

[0121] Step 202, controlling the spoiler component to operate at a first spoiler power and controlling the heating component to operate at a first heating power;

[0122] Step 204, based on meeting the first preset condition, controlling the spoiler component to turn off and controlling the heating component to operate at a second heating power;

[0123] Wherein, the second heating power is less than the heating power threshold.

[0124] In this embodiment, in the step of controlling the spoiler component to work and adjusting the working power of the heating component, after the rapid cooling and micro-regeneration stage, there is also a stage of micro-fire heating to promote steam exhaust. In the stage of micro-fire heating to promote steam exhaust, it is necessary to control the spoiler component to close, and at the same time control the heating component to operate at the second heating power. Among them, the second heating power is less than the heating power threshold, that is, the heating component operates at a low power in the stage of micro-fire heating to promote steam exhaust.

[0125] After a large amount of steam in the cooking cavity has been exhausted in the rapid cooling and micro-regeneration stage, if the exhaust device is still turned on for rapid exhaust, the surface food will become dry and hard due to excessive water loss. To this end, the stage of micro-fire heating to promote steam exhaust is executed, which can continuously promote the upward migration of moisture and heat in the middle and lower layers of food through small-fire heating, so as to avoid cracking of the upper-layer food on the one hand and improve the elasticity of the middle and lower-layer food and reduce the viscosity of the middle and lower-layer food on the other hand.

[0126] Specifically, the first preset condition includes: the duration of the spoiler component working at the first spoiler power reaches the first target duration, or the amount of gas pumped in or extracted by the spoiler component reaches the first target gas amount, or the pressure value in the cooking cavity drops to the first target pressure value, or the temperature value in the cooking cavity drops to the first target temperature value, or the humidity value in the cooking cavity drops to the first target humidity value. Among them, the temperature value, humidity value or pressure value in the cooking cavity can be detected by a sensor installed in the cooking cavity.

[0127] As Figure 3 shown, in some embodiments of the present invention, optionally, the step of controlling the spoiler component to work and adjusting the working power of the heating component includes: [[ID=,13]]

[0128] Step 302, controlling the spoiler component to operate at the first spoiler power and controlling the heating component to operate at the first heating power;

[0129] Step 304, based on meeting the second preset condition, controlling the spoiler component to operate at the second spoiler power and controlling the heating component to turn off;

[0130] Among them, the second spoiler power is less than the spoiler power threshold.

[0131] In this embodiment, in the step of controlling the spoiler component to work and adjusting the working power of the heating component, after the rapid cooling and micro-regeneration stage, there is also a stage of slow cooling with a micro-airflow. In the stage of slow cooling with a micro-airflow, it is necessary to control the spoiler component to operate at the second spoiler power and control the heating component to turn off. Among them, the second spoiler power is less than the spoiler power threshold, that is, the spoiler component operates at a low power in the stage of slow cooling with a micro-airflow.

[0132] When cooking food that should not be heated for too long, a large amount of steam in the cooking chamber has been discharged after the rapid cooling and micro-regeneration stage. If the exhaust device is still opened for rapid exhaust, the surface food will become dry and hard due to excessive moisture loss. In this regard, the micro-airflow slow cooling stage can be implemented. The exhaust rate can be slowed down by controlling the low-power operation of the air supply component, and the heating component can be turned off to prevent the middle and lower layers of food from turning yellow and burnt due to excessive heating. This can prevent the upper layer of food from drying out and improve the quality of the middle and lower layers of food.

[0133] Specifically, the second preset condition includes: the duration of the turbulence assembly operating at the first turbulence power reaching a second target duration, or the amount of gas pumped in or extracted by the turbulence assembly reaching a second target amount of gas, or the pressure in the cooking chamber dropping to a second target pressure, or the temperature in the cooking chamber dropping to a second target temperature, or the humidity in the cooking chamber dropping to a second target humidity. The temperature, humidity, or pressure in the cooking chamber can be detected by a sensor installed in the cooking chamber.

[0134] like Figure 4 As shown, in some embodiments of the present invention, optionally, the steps of controlling the operation of the spoiler assembly and adjusting the operating power of the heating assembly include:

[0135] Step 402, controlling the spoiler assembly to operate at a first spoiler power, and controlling the heating assembly to operate at a first heating power;

[0136] Step 404, based on satisfying the third preset condition, the following steps are executed in sequence in a loop: controlling the spoiler component to be turned off, and controlling the heating component to operate at the second heating power for the first preset time; controlling the heating component to be turned off, and controlling the spoiler component to operate at the second spoiler power for the second preset time.

[0137] In this embodiment, in the steps of controlling the operation of the spoiler component and adjusting the working power of the heating component, after the rapid cooling and micro-regeneration stage is completed, it also includes a cyclic execution of a low-fire heating and exhaust stage and a micro-airflow slow cooling stage. The working state of the spoiler component and the working state of the heating component in the low-fire heating and exhaust stage and the micro-airflow slow cooling stage are consistent with the above content and will not be repeated here.

[0138] In the rapid cooling and micro-regelatinization stage, a large amount of high-temperature and high-humidity gas accumulated on the top of the food has been quickly discharged under the action of the turbulence component. In this case, if the turbulence component continues to operate at high power, the problem of cracking of the upper-layer food will occur. At the same time, the moisture and temperature in the middle and lower-layer foods are still at a relatively high level, with insufficient elasticity and large viscosity. Therefore, by cyclically executing the micro-fire heating and steam discharge stage and the micro-airflow slow cooling stage, the rate of heat and moisture migration upward in the middle and lower-layer foods can be accelerated, so as to quickly complete the retrogradation reaction of the middle and lower-layer foods on the basis of ensuring the quality of the top-layer food, rapidly increase the elasticity of the middle and lower-layer foods, reduce the viscosity of the middle and lower-layer foods, and ensure the unity of food quality.

[0139] Specifically, the third preset condition includes: the duration of the turbulence component working at the first turbulence power reaches the third target duration, or the amount of gas pumped into or extracted by the turbulence component reaches the third target gas amount, or the pressure value in the cooking cavity drops to the third target pressure value, or the temperature value in the cooking cavity drops to the third target temperature value, or the humidity value in the cooking cavity drops to the third target humidity value. Among them, the temperature value, humidity value or pressure value in the cooking cavity can be detected by a sensor installed in the cooking cavity.

[0140] Specifically, Figure 2 The shown control flow corresponds to Control Scheme 1, Figure 3 The shown control flow corresponds to Control Scheme 2, Figure 4 The shown control flow corresponds to Control Scheme 3.

[0141] The situation of directly completing cooking without controlling the intervention of the turbulence component after starting the heating component based on the cooking instruction corresponds to the existing control flow.

[0142] Therefore, the data of the cooked rice by the existing control scheme, Control Scheme 1, Control Scheme 2 and Control Scheme 3 are shown in Table 1 below:

[0143] Table 1

[0144] Solution Rice uniformity Rice elasticity Existing control solution 12.5 0.459 Control solution 1 14.3 0.687 Control solution 2 8.2 0.785 Control solution 3 5.4 0.821

[0145] Among them, the higher the value corresponding to the rice uniformity, the worse the uniformity, and there is a problem of agglomeration. The lower the value corresponding to the rice uniformity, the better the uniformity, and the rice is relatively loose and does not agglomerate.

[0146] The higher the value corresponding to the rice elasticity, the stronger the elasticity of the rice and the better the taste. On the contrary, the lower the value corresponding to the rice elasticity, the worse the elasticity of the rice and the worse the taste.

[0147] In some embodiments of the present invention, optionally, the step of controlling the turbulence component to work and adjusting the working power of the heating component includes:

[0148] Control the spoiler assembly to operate at a second spoiler power and control the heating assembly to turn off;

[0149] Wherein, the second spoiler power is less than the spoiler power threshold.

[0150] In this embodiment, when cooking foods with poor heat resistance that are not suitable for long-term heating, in the step of controlling the spoiler assembly to operate and adjusting the operating power of the heating assembly, the slow micro-airflow cooling stage is directly executed. In the slow micro-airflow cooling stage, it is necessary to control the spoiler assembly to operate at a second spoiler power and control the heating assembly to turn off. Wherein, the second spoiler power is less than the spoiler power threshold, that is, the spoiler assembly operates at a low power in the slow micro-airflow cooling stage.

[0151] By directly executing the slow micro-airflow cooling stage, on the one hand, it can prevent the food from cracking and caramelizing due to overheating, and on the other hand, it can provide sufficient time for the moisture and heat of the middle and lower-layer foods to migrate upward by controlling the slow exhaust of the spoiler assembly, avoiding dehydration and cracking of the upper-layer foods, and thus achieving the technical effect of improving food quality.

[0152] Such as Figure 5 As shown, in some embodiments of the present invention, optionally, the step of controlling the spoiler assembly to operate and adjusting the operating power of the heating assembly includes:

[0153] Step 502, control the spoiler assembly to operate at a first spoiler power and control the heating assembly to operate at a first heating power; 9]

[0154] Step 504, based on meeting the second preset condition, control the spoiler assembly to operate at a second spoiler power and control the heating assembly to turn off;

[0155] Step 506, based on meeting the fourth preset condition, control the spoiler assembly to turn off and control the heating assembly to operate at a second heating power;

[0156] Wherein, the second heating power is less than the heating power threshold.

[0157] In this embodiment, after completing the rapid cooling and micro-regeneration stage and the slow micro-airflow cooling stage, there is also a micro-fire heating and steam exhaust stage. In the micro-fire heating and steam exhaust stage, it is necessary to control the spoiler assembly to turn off and at the same time control the heating assembly to operate at a second heating power. Wherein, the second heating power is less than the heating power threshold, that is, the heating assembly operates at a low power in the micro-fire heating and steam exhaust stage.

[0158] After completing the rapid cooling and micro-regelation stage and the slow cooling stage with a micro air flow, a large amount of moisture and heat in the food have been discharged outside the cooking cavity. At this time, the food has obtained high enough elasticity and low enough viscosity through the regelation reaction. In this case, if the turbulence component is continuously controlled to work, the food will be dehydrated and hardened, affecting the taste of the food and destroying the user experience. To this end, by performing the micro-fire heating and steam exhaust stage, part of the moisture in the middle and lower layers can migrate upward to avoid dehydration of the upper-layer food. At the same time, in the rapid cooling and micro-regelation stage and the slow cooling stage with a micro air flow, a large amount of heat in the cooking cavity has dissipated outside the cooking cavity along with the air flow. At this time, the temperature in the cooking cavity may not meet the edible or heat preservation requirements. To this end, by performing the micro-fire heating and steam exhaust stage, the temperature of the food can be slowly increased to ensure that the food meets the edible or heat preservation requirements.

[0159] As Figure 6 shown, in this embodiment, when cooking food with poor heat resistance and not suitable for long-term heating, the steps of controlling the turbulence component to work and adjusting the working power of the heating component include:

[0160] Step 602, control the turbulence component to operate at the second turbulence power, and control the heating component to turn off;

[0161] Step 604, based on meeting the fourth preset condition, control the turbulence component to turn off, and control the heating component to operate at the second heating power.

[0162] After completing the slow cooling stage with a micro air flow, the micro-fire heating and steam exhaust stage is performed. In the micro-fire heating and steam exhaust stage, it is necessary to control the turbulence component to turn off, and at the same time control the heating component to operate at the second heating power. Among them, the second heating power is less than the heating power threshold, that is, the heating component operates at a low power in the micro-fire heating and steam exhaust stage.

[0163] In the slow cooling stage with a micro air flow, part of the heat in the cooking cavity has dissipated outside the cooking cavity along with the air flow. At this time, the temperature in the cooking cavity may not meet the edible or heat preservation requirements. To this end, by performing the micro-fire heating and steam exhaust stage, the temperature of the food can be slowly increased to ensure that the food meets the edible or heat preservation requirements.

[0164] Specifically, the fourth preset condition includes: the duration of the turbulence component working at the second turbulence power reaches the fourth target duration, or the amount of gas pumped into or extracted by the turbulence component reaches the fourth target gas amount, or the pressure value in the cooking cavity drops to the fourth target pressure value, or the temperature value in the cooking cavity drops to the fourth target temperature value, or the humidity value in the cooking cavity drops to the fourth target humidity value. Among them, the temperature value, humidity value or pressure value in the cooking cavity can be detected by sensors installed in the cooking cavity.

[0165] In some embodiments of the present invention, optionally, after the steps of controlling the spoiler component to work and adjusting the working power of the heating component, the control method further includes:

[0166] Based on meeting the fifth preset condition, control the spoiler component and the heating component to stop working.

[0167] In this embodiment, after the steps of controlling the spoiler component to work and adjusting the working power of the heating component, if the preset condition is met, control the heating component and the spoiler component to stop working, and then enter the stage of cooking rice without fire. In the case of meeting the preset condition, due to the discharge of hot steam, a micro-regelatinization effect has occurred, and the food already has sufficient elasticity and looseness, so there is no need for steam exhaust and heating. This stage is mainly used to improve the balance of the residual water vapor in the cooking cavity and the water vapor inside the food, so that the food is more crystal clear and translucent, thereby improving the quality of the final obtained food.

[0168] Specifically, the fifth preset condition includes that the temperature in the cooking cavity is less than or equal to the preset temperature, or the humidity in the cooking cavity is less than or equal to the preset humidity.

[0169] As Figure 10 shown, in a specific embodiment of the present application, the cooking device sequentially executes the heating and cooking rice stage, the rapid cooling and micro-regelatinization stage, the low-fire heating and steam exhaust promotion stage, the micro-airflow slow cooling stage, and the cooking rice without fire stage.

[0170] As Figure 7 shown, an embodiment of the present invention provides a control device 700 for a cooking device. The cooking device includes a cooking cavity, an air outlet, a spoiler component, and a heating component. The air outlet is connected to the cooking cavity. The spoiler component is used to drive the gas flow in the cooking cavity, and the heating component is used to heat the cooking cavity. The control device 700 of the cooking device includes: a first control module 702, configured to control the heating component to start working based on a cooking instruction; a second control module 704, configured to control the spoiler component to work and adjust the working power of the heating component based on the cooking device running to the first working mode.

[0171] In this embodiment, a control device for controlling the operation of a cooking device is defined. The cooking device specifically includes products such as rice cookers, electric stew pots, and pressure cookers. The cooking device can cook starch-containing ingredients such as rice, and can improve the taste of food through the heat preservation and simmering stage after heating the ingredients.

[0172] As Figure 9As shown in the figure, the cooking device 100 includes a main body. A cooking cavity 1002 and an air outlet 1004 are formed inside the main body. One end of the air outlet 1004 is connected to the cooking cavity 1002, and the other end of the air outlet 1004 is connected to the space outside the main body. During the cooking process, the cooking device 100 can adjust the temperature, air pressure or humidity in the inner container by controlling the on-off state of the air outlet 1004.

[0173] The cooking device 100 further includes a flow disturbance component 110. An air inlet connecting the flow disturbance component 110 and the cooking cavity 1002 is also formed on the main body. During the simmering process, the flow disturbance component 110 can introduce high-speed air with lower temperature and lower humidity into the cooking cavity 1002 through the air inlet, so that the high-temperature and high-humidity gas in the cooking cavity 1002 is passively discharged through the air outlet. The flow disturbance component 110 can also extract the high-temperature and high-humidity gas in the cooking cavity 1002 through the air inlet, so that the gas in the cooking cavity 1002 is actively discharged. During this process, the air outlet 1004 replenishes the cooking cavity 1002 with low-temperature and low-humidity high-speed air. During the simmering process, the high-speed air will flow between the air inlet and the air outlet 1004. Based on Bernoulli's equation, when the air flow velocity is greater, the negative pressure is greater, more gas is involved in the air flow, and the corresponding exhaust rate is greater.

[0174] The cooking device 100 further includes a heating component 120, and the heating component 120 is capable of heating the cooking cavity 1002.

[0175] On this basis, the control device 700 of the cooking device includes a first control module 702 and a second control module 704. After obtaining a cooking instruction, the first control module 702 controls the heating component to heat the cooking cavity according to the cooking instruction. During this process, the flow disturbance component is closed, and the heating component operates at a high power to quickly ripen and gelatinize the food in the cooking cavity. Subsequently, when the cooking device runs to the first working mode, the second control module 704 controls the flow disturbance component to deliver air into the cooking cavity and adjusts the working power of the adding component, specifically, it can reduce the power of the heating component or turn off the heating component.

[0176] Among them, the food containing starch gelatinizes in the high-temperature and high-humidity environment before the first working mode. The food will absorb water and dissolve starch during the gelatinization process, generating cracks and pits on the surface of the food. During the subsequent continuous gelatinization process, the food continues to expand, and the pits and cracks increase, resulting in a decrease in the hardness of the food and a damaged taste. At the same time, the precipitated starch will form a paste-like rice soup outside the food, and the starch in the rice soup will coat the surface of the food, resulting in an increase in the viscosity of the food.

[0177] In this regard, the high-speed air flow delivered by the spoiler component to the cooking cavity will flow between the spoiler component and the air outlet. Based on Bernoulli's equation, when the air flow speed is greater, the negative pressure is greater, more gas is involved in the air flow, and the corresponding exhaust rate is greater. At the same time, adjusting the working power of the heating component can suppress the rate of moisture and heat dissipation from the food to the outside, so as to cooperate with the high-speed air flow to reduce the temperature and humidity in the cooking cavity.

[0178] Specifically, the cooking device includes a lid and an inner container. Below the lid is a lower cover plate that covers the opening at the top of the inner container. A cooking cavity is enclosed between the inner container and the lower cover plate. Among them, an air inlet and an air outlet are provided on the lower cover plate. The spoiler component blows air into the cooking cavity through the air inlet, or the spoiler component extracts the gas in the cooking cavity through the air inlet. During this process, a high-speed flowing air flow is formed between the air inlet and the air outlet, and this air flow flows close to the lower cover plate, so as to form a low-pressure area below the lower cover plate based on Bernoulli's equation, and the external gas is pressed into the cooking cavity under the action of the internal and external pressure difference.

[0179] Specifically, the direction in which the spoiler component blows air into the cooking cavity or extracts air is the first direction, the depth direction of the cooking cavity is the second direction, and the direction relative to the air inlet and the air outlet is the third direction. The included angle between the first direction and the second direction is greater than or equal to 0° and less than or equal to 90°, and can be specifically selected as 0°. The included angle between the first direction and the third direction is greater than or equal to 0° and less than or equal to 90°, and can be specifically selected as 0°. To ensure that a low-pressure area can be formed below the lower cover plate.

[0180] During this process, taking the cooking of rice as an example, the high-temperature and high-humidity air flow in the cooking cavity will be discharged to the outside of the cooking device through the air outlet under the action of negative pressure and high-speed air flow. At the same time, reducing the working power of the heating component can ensure that the rate of heat and moisture discharge to the outside is greater than the rate of moisture and heat diffusion from the food to the outside, so that the temperature in the cooking cavity drops rapidly, and a large amount of moisture is discharged along with the gas. The temperature of the rice in the pot drops suddenly. Under the principle of thermal expansion and contraction, the rice grains will shrink and the elasticity will increase.

[0181] Specifically, after the surface temperature of the food drops, a retrogradation reaction will occur. The retrogradation reaction is the reverse reaction of the gelatinization reaction. During the retrogradation reaction, the starch structure on the surface of the food changes from disordered to ordered to complete the reconstruction, making the food skin become more firm, thereby increasing the elasticity of the food and improving the taste of the finished food. At the same time, the viscosity of the reconstructed starch layer decreases, and there will be no problem of agglomeration and adhesion to the inner container and being unable to be removed.

[0182] It can be seen that, in the present application, by controlling the operation of the spoiler component in the first working mode and adjusting the working power of the heating component, the problems of large viscosity, poor taste, and insufficient elasticity of the food skin are solved. Furthermore, the technical effects of optimizing the structure of the cooking device, improving the quality of the cooked food, and enhancing the user experience are achieved.

[0183] As Figure 8 shown, an embodiment of the present invention provides a control device 800 for a cooking device. The control device 800 of the cooking device includes: a memory 802 in which a program or instruction is stored; a processor 804 that executes the program or instruction stored in the memory 802 to implement the steps of the control method of the cooking device in any of the above embodiments.

[0184] In this embodiment, a control device 800 for a cooking device is proposed. The control device 800 of the cooking device includes a memory 802 and a processor 804. The processor 804 can implement the control method of the cooking device in any of the above embodiments by executing the program or instruction stored in the memory 802. Therefore, the control device 800 of the cooking device has the advantages of the control method of the cooking device in any of the above embodiments and can achieve the technical effects that the control method of the cooking device in any of the above embodiments can achieve. To avoid repetition, it will not be elaborated here.

[0185] An embodiment of the present invention provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method in any of the above embodiments are implemented.

[0186] In this embodiment, a readable storage medium is proposed. The readable storage medium stores a program or instruction, and the steps of the control method of the cooking device in any of the above embodiments can be implemented when the program or instruction is executed by a processor. Therefore, the readable storage medium has the advantages of the control method of the cooking device in any of the above embodiments and can achieve the technical effects that the control method of the cooking device in any of the above embodiments can achieve. To avoid repetition, it will not be elaborated here.

[0187] An embodiment of the present invention provides a cooking device, which includes: the control device of the cooking device in any of the above embodiments, and / or the readable storage medium in the above embodiments.

[0188] In this embodiment, a cooking device is provided that includes the control device in any of the above embodiments and / or the readable storage medium in the above embodiments. Therefore, the cooking device has the advantages of the control device in any of the above embodiments and can achieve the technical effects that the control device in any of the above embodiments can achieve, and / or the cooking device has the advantages of the readable storage medium in the above embodiments and can achieve the technical effects that the readable storage medium in the above embodiments can achieve. To avoid repetition, details are not described herein again.

[0189] It should be clear that in the claims, the specification and the drawings of the present invention, the term "plural" means two or more, unless otherwise clearly defined. The orientation or positional relationship indicated by terms such as "upper", "lower", etc. is based on the orientation or positional relationship shown in the drawings, and is only for more convenient description of the present invention and to make the description process simpler, rather than indicating or implying that the device or element referred to must have the specific orientation, be constructed and operated in the specific orientation. Therefore, these descriptions should not be construed as limitations on the present invention; terms such as "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection between multiple objects, a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances of the above data.

[0190] In the claims, the specification and the drawings of the present invention, the description of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In the claims, the specification and the drawings of the present invention, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0191] The above are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device includes a cooking cavity, an air outlet, a spoiler assembly, and a heating assembly, wherein the air outlet is in communication with the cooking cavity, the spoiler assembly is used to drive the flow of gas in the cooking cavity, and the heating assembly is used to heat the cooking cavity. The control method includes: Controlling the heating component to start working based on the cooking instruction; Based on the cooking device running into the first working mode, the spoiler component is controlled to operate, and the working power of the heating component is adjusted.

2. The cooking device control method according to claim 1, wherein: The step of controlling the operation of the spoiler component and adjusting the operating power of the heating component includes: controlling the spoiler component to operate at a first spoiler power, and controlling the heating component to operate at a first heating power; The first disturbance power is greater than a disturbance power threshold, and the first heating power is less than a heating power threshold.

3. The cooking device control method according to claim 2, characterized in that: The step of controlling the operation of the spoiler assembly and adjusting the operating power of the heating assembly further includes: Based on the first preset condition being met, controlling the spoiler assembly to be closed, and controlling the heating assembly to operate at a second heating power; Wherein, the second heating power is less than a heating power threshold.

4. The cooking device control method according to claim 2, wherein: The step of controlling the operation of the spoiler assembly and adjusting the operating power of the heating assembly further includes: Based on the second preset condition being met, controlling the spoiler assembly to operate at a second spoiler power, and controlling the heating assembly to be turned off; The second disturbance power is less than or equal to the first disturbance power, and the second disturbance power is less than a disturbance power threshold.

5. The cooking device control method according to claim 2, characterized in that: The step of controlling the operation of the spoiler assembly and adjusting the operating power of the heating assembly further includes: Based on the third preset condition being met, at least the following steps are executed in a loop in sequence: controlling the spoiler component to be closed, and controlling the heating component to operate at a second heating power for a first preset time period; The heating component is controlled to be turned off, and the spoiler component is controlled to operate at a second spoiler power for a second preset time period.

6. The cooking device control method according to claim 1, characterized in that: The step of controlling the operation of the spoiler component and adjusting the operating power of the heating component includes: controlling the spoiler component to operate at a second spoiler power, and controlling the heating component to be turned off; The second disturbance power is less than a disturbance power threshold.

7. The cooking device control method according to claim 4 or 6, characterized in that: The step of controlling the operation of the spoiler assembly and adjusting the operating power of the heating assembly further includes: Based on the satisfaction of a fourth preset condition, controlling the spoiler assembly to be closed, and controlling the heating assembly to operate at a second heating power; Wherein, the second heating power is less than a heating power threshold.

8. The method for controlling a cooking device according to any one of claims 1 to 6, characterized in that: After the steps of controlling the spoiler assembly to operate and adjusting the operating power of the heating assembly, the control method further includes: Based on satisfying a fifth preset condition, the spoiler assembly and the heating assembly are controlled to stop working.

9. A control device for a cooking device, characterized in that: The cooking device includes a cooking cavity, an air outlet, a spoiler assembly, and a heating assembly, wherein the air outlet is in communication with the cooking cavity, the spoiler assembly is used to drive the gas flow in the cooking cavity, and the heating assembly is used to heat the cooking cavity. The control device includes: A first control module, configured to control the heating component to start working based on a cooking instruction; The second control module is used to control the operation of the spoiler component and adjust the working power of the heating component based on the cooking device running into the first working mode.

10. A control device for a cooking device, characterized in that: include: a memory, wherein a program or instruction is stored in the memory; A processor that executes a program or instruction stored in the memory to implement the steps of the method for controlling a cooking device according to any one of claims 1 to 8.

11. A readable storage medium, characterized in that: The readable storage medium stores a program or instruction, and when the program or instruction is executed by a processor, the steps of the control method of the cooking device as described in any one of claims 1 to 8 are implemented.

12. A cooking device, characterized in that: include: The control device for a cooking device according to claim 9, and / or The control device for a cooking device according to claim 10, and / or The readable storage medium of claim 11.

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