Cooking method and device and cooking equipment

Abstract

The invention provides a cooking method and device and cooking equipment, the cooking method is applied to the cooking equipment, the cooking equipment comprises a cooking cavity, a heating assembly and an ion assembly, the ion assembly comprises an ion generator used for generating ions and an ion emitter used for releasing the ions, and the method comprises the steps that in response to a cooking starting instruction, the ion emitter is used for emitting the ions; controlling the heating assembly to heat the food materials in the cooking cavity; and under the condition that the temperature in the cooking cavity is greater than or equal to a first preset temperature, or under the condition that the cooking cavity comprises water vapor, controlling the ion assembly to release ions into the cooking cavity, so that the ions act on aldehydes or alcohol substances generated by food materials in the cooking cavity.

Description

Technical Field

[0001] The embodiments of the present application relate to, but are not limited to, the field of household appliances, and relate to, but are not limited to, a cooking method, device, and cooking equipment. Background Art

[0002] During the heating process of cooking staple foods, in the early stage of cooking when the ingredients are in the water absorption stage, the temperature in the cooking chamber is lower than 70 degrees Celsius (℃), and the lipase in the ingredients will decompose the fat to produce fatty acids, which will further decompose to produce aldehydes, resulting in unpleasant flavors; or, in the late stage of cooking when the ingredients are in the simmering stage, the liquid in the cooking chamber boils and evaporates, and a large amount of water vapor escapes, which reduces the oxygen content in the cooking chamber. In a low-oxygen environment, the Maillard reaction will be hindered, resulting in insufficient aroma of the entire cooking process and affecting the taste of the food after cooking. Summary of the Invention

[0003] The embodiments of the present application provide a cooking method, a cooking device, and a cooking appliance.

[0004] The technical solution of the embodiment of the present application is implemented as follows:

[0005] In a first aspect, an embodiment of the present application provides a cooking method, which is applied to a cooking device, wherein the cooking device includes a cooking cavity, a heating component and an ion component, wherein the ion component includes an ion generator for generating ions and an ion emitter for releasing the ions, and the method includes: in response to a cooking start instruction, controlling the heating component to heat the food in the cooking cavity; when the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when the cooking cavity includes water vapor, controlling the ion component to release ions into the cooking cavity, so that the ions act on aldehydes or alcohols produced by the food in the cooking cavity.

[0006] In a second aspect, embodiments of the present application provide a cooking device, comprising a cooking chamber, a heating assembly, and an ion assembly, wherein the ion assembly comprises an ion generator for generating ions and an ion emitter for releasing the ions, the device comprising:

[0007] A cooking cavity for holding ingredients to be cooked;

[0008] A heating component, used for heating the food in the cooking cavity;

[0009] an ion component for releasing ions into the cooking cavity;

[0010] A control component is used to control the heating component to heat the food in the cooking cavity in response to a cooking start instruction; when the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when the cooking cavity contains water vapor, control the ion component to release ions into the cooking cavity so that the ions act on aldehydes or alcohols produced by the food in the cooking cavity.

[0011] In a third aspect, embodiments of the present application provide a cooking device, comprising a cooking chamber, a heating assembly, and an ion assembly, wherein the ion assembly comprises an ion generator for generating ions and an ion emitter for releasing the ions, the device comprising:

[0012] a first control module, configured to control the heating assembly to heat the food in the cooking cavity in response to a cooking start instruction;

[0013] The second control module is used to control the ion component to release ions into the cooking cavity when the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when the cooking cavity contains water vapor, so that the ions act on aldehydes or alcohols produced by the food in the cooking cavity.

[0014] In an embodiment of the present application, when the temperature of the food is greater than or equal to a first preset temperature, the cooking device will control the ion component to release ions into the cooking cavity during the water absorption stage. The ions released by the ion component can effectively decompose the aldehyde substances produced by the food during the cooking process, or the cooking device will control the ion component to release ions into the cooking cavity during the simmering stage. At this time, the liquid in the cooking cavity stops producing water vapor and the water vapor in the cavity escapes to the outside. The ion component ionizes the external air or the water vapor in the cavity to produce oxygen-rich ions and transports them into the cavity, which can effectively promote the Maillard reaction in the later stage of cooking to produce more aromas such as alcohol substances, which helps to improve the taste and flavor of the food and make the cooked food more delicious. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present application. Those skilled in the art can also derive other drawings based on these drawings without inventive work, among which:

[0016] Figure 1 A schematic diagram of a cooking method according to an embodiment of the present invention;

[0017] Figure 2 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 1;

[0018] Figure 3 A schematic diagram of a method for removing stale and odorous food provided in an embodiment of the present application;

[0019] Figure 4 A schematic diagram of a rice cooking process using a common rice cooker provided in an embodiment of the present application;

[0020] Figure 5 A schematic diagram of the operation process of cooking rice provided in the embodiment of the present application Figure 1 ;

[0021] Figure 6 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 2 ;

[0022] Figure 7 A schematic diagram of the operation process of cooking rice provided in the embodiment of the present application Figure 2 ;

[0023] Figure 8 A schematic diagram of a rice cooking process of a pressure rice cooker provided in an embodiment of the present application;

[0024] Figure 9 A schematic diagram of the operation process of cooking rice provided in the embodiment of the present application Figure 3 ;

[0025] Figure 10 A schematic diagram of a cooking flavor enhancement method provided in an embodiment of the present application;

[0026] Figure 11 A schematic diagram of the operation process of cooking rice provided in the embodiment of the present application Figure 4 ;

[0027] Figure 12 A schematic diagram of the operation process of cooking rice provided in the embodiment of the present application Figure 5 ;

[0028] Figure 13 A schematic diagram of the operation process of cooking rice provided in the embodiment of the present application Figure 6 ;

[0029] Figure 14 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 3 ;

[0030] Figure 15 A schematic diagram of the moisture content of an experimental group and a control group during the heat preservation stage provided in an embodiment of the present application;

[0031] Figure 16A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 4 ;

[0032] Figure 17 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 5 ;

[0033] Figure 18 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0034] Figure 19 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 6 . DETAILED DESCRIPTION

[0035] In order to make the purpose, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. The following examples are used to illustrate the present application, but are not intended to limit the scope of the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0036] In the following description, reference is made to “some embodiments”, which describes a subset of all possible embodiments, but it will be understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0037] It should be pointed out that the terms "first\second\third" involved in the embodiments of the present application are merely used to distinguish similar objects and do not represent a specific ordering of the objects. It can be understood that "first\second\third" can be interchanged with a specific order or sequence where permitted, so that the embodiments of the present application described here can be implemented in an order other than that illustrated or described here.

[0038] It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as generally understood by those skilled in the art in the art to which the embodiments of the present application belong. It should also be understood that terms such as those defined in general dictionaries should be understood to have meanings consistent with their meanings in the context of the prior art, and will not be interpreted in an idealized or overly formal sense unless specifically defined as herein.

[0039] In the early stage of cooking, the ingredients are in the stage of absorbing water and heating up. At this time, the temperature in the cooking chamber is lower than 70°C. The lipase in the ingredients will break down the fat to produce fatty acids, which will further decompose to produce aldehydes, producing unpleasant flavors and affecting the taste of the food after cooking.

[0040] Based on this, an embodiment of the present application provides a cooking method, which is applied to a cooking device, wherein the cooking device includes a cooking cavity, a heating component and an ion component, wherein the ion component includes an ion generator for generating ions and an ion emitter for releasing the ions, such as Figure 1 As shown, the cooking method may include the following steps S101 and S102, wherein:

[0041] Step S101, in response to a cooking start instruction, controlling the heating component to heat the food in the cooking cavity;

[0042] Here, cooking equipment refers to cooking utensils used to cook food ingredients, such as rice cookers, micro-pressure rice cookers, pressure rice cookers, etc. The cooking cavity can be an enclosed or partially enclosed space in the cooking equipment, which is used to hold and cook the food ingredients to be cooked. The size, shape and material of the cooking cavity may vary depending on the cooking equipment to accommodate different cooking needs and types of food ingredients. The heating component can be a component in the cooking equipment, which is used to provide heat to heat the food ingredients in the cooking cavity. The heating component may use a variety of heating methods, such as resistance heating, electromagnetic heating, etc. The ion component can be a plasma component or a negative ion component, including an ion generator and an ion emitter. The ion generator is used to generate ions, and the ion emitter is used to release the ions generated by the ion generator. These ions play a specific role in the cooking process, such as decomposing aldehydes, hydrating with water vapor, etc.

[0043] Here, the cooking start instruction can be initiated by the user. For example, the cooking start instruction of an ordinary cooking device can be initiated by the user pressing the start button on the cooking device; the cooking start instruction of an intelligent cooking device can be initiated by voice interaction between the user and the cooking device.

[0044] In some embodiments, after a user initiates a cooking start instruction to the cooking device, the cooking device controls the heating component to heat the food in the cooking cavity in response to the cooking start instruction, so that the temperature of the food gradually increases.

[0045] Step S102, when the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when the cooking cavity contains water vapor, controlling the ion component to release ions into the cooking cavity so that the ions act on aldehydes or alcohols produced by the food in the cooking cavity.

[0046] Here, the food in the cooking chamber can be food that can produce aldehyde and ketone small molecules through lipid oxidation, such as rice, beans (such as red beans, mung beans, black beans, etc.), pork, beef, mutton, etc. The first preset temperature can be a pre-set temperature for triggering the ion component to work in the water absorption stage.

[0047] In some embodiments, the temperature within the cooking chamber gradually rises during the cooking process. When the temperature within the cooking chamber reaches or exceeds a predetermined temperature (i.e., a first predetermined temperature), the cooking device controls the ionization component to release ions into the cooking chamber. These ions possess specific chemical properties that can decompose aldehydes produced by ingredients during cooking, reducing the unpleasant odors caused by these aldehydes. Aldehydes within the cooking chamber are primarily produced during the early stages of cooking, such as during water absorption.

[0048] In some embodiments, the cooking cavity may contain water vapor before the food in the cooking cavity boils, for example, in the water absorption stage; or after the food in the cooking cavity boils, for example, in the stewing stage or the flavoring stage.

[0049] In some embodiments, during the cooking process, when steam is present in the cooking chamber during the simmering phase, the cooking device controls the ionization component to release ions into the cooking chamber. These ions can ionize the steam to produce oxygen-rich ions. These oxygen-rich ions can effectively promote the Maillard reaction in the later stages of cooking, producing more aroma, such as alcohols, in the cooking chamber. The steam in the cooking chamber is primarily generated in the later stages of cooking, such as the simmering phase.

[0050] In an embodiment of the present application, when the temperature of the food is greater than or equal to a first preset temperature, the cooking device will control the ion component to release ions into the cooking cavity. The ions released by the ion component can effectively decompose the aldehyde substances produced by the food during the cooking process. Alternatively, the cooking device will control the ion component to release ions into the cooking cavity during the simmering stage. At this time, the liquid in the cooking cavity stops producing water vapor and the water vapor in the cavity escapes outward. The ion component ionizes the external air or the water vapor in the cavity to produce oxygen-rich ions and transports them into the cavity. This can effectively promote the Maillard reaction in the later stage of cooking to produce more aromas such as alcohol substances, which helps to improve the taste and flavor of the food and make the cooked food more delicious.

[0051] In some embodiments, the cooking method may further include the following step S103, wherein:

[0052] In step S103, when the temperature in the cooking cavity is greater than or equal to a second preset temperature, or after the liquid in the cooking cavity boils to generate water vapor, the ion component is controlled to release ions into the cooking cavity so that the ions are hydrated with the water vapor in the cooking cavity to generate oxygen-rich ions, thereby promoting the Maillard reaction to produce aroma.

[0053] Here, the first preset temperature is lower than the second preset temperature. The first preset temperature is the temperature point at which the ion component is triggered to release ions during the water absorption stage, while the second preset temperature is a higher temperature point at which the ion component is triggered to release ions during the stewing stage.

[0054] The Maillard reaction is a chemical reaction that occurs widely in cooking, involving the interaction between reducing sugars (such as glucose) and amino acids or proteins in food. The Maillard reaction not only changes the color of food but also produces a series of aromatic compounds.

[0055] In some embodiments, during the cooking process, as the temperature in the cooking cavity continues to rise, when the temperature in the cooking cavity reaches or exceeds another predetermined temperature point (i.e., a second predetermined temperature), the cooking device controls the ion component to release ions into the cooking cavity. These ions react with water vapor in the cooking cavity to produce oxygen-rich ions, which can promote the Maillard reaction and thus enhance the aroma of the cooked food.

[0056] In some embodiments, during the cooking process, as the temperature of the food continues to rise and the liquid in the cooking chamber boils to produce steam, the cooking device controls the ionization component to release ions into the cooking chamber. These ions react with the steam in the cooking chamber to produce oxygen-rich ions, which promote the Maillard reaction and enhance the aroma of the cooked food.

[0057] It can be understood that the hydration reaction between the ions and the water vapor in the cooking cavity includes a process in which the ions ionize the water vapor.

[0058] In an embodiment of the present application, when the temperature in the cooking cavity is greater than or equal to a second preset temperature, or after the liquid in the cooking cavity boils to generate water vapor, the cooking device will control the ion component to release ions into the cooking cavity. The ions released by the ion component undergo hydration with the water vapor to produce oxygen-rich ions, which promote the Maillard reaction and help enhance the aroma of the food.

[0059] In some embodiments, the implementation of “controlling the ion assembly to release ions into the cooking cavity” in step S102 may include the following steps S111 to S114, wherein:

[0060] Step S111, when the cooking device enters a water absorption stage, determining a first operating time of the ion component in the water absorption stage based on the type of the food;

[0061] Here, the type of ingredients may refer to the different types of food ingredients used in the cooking process. Different ingredients, due to their composition, structure, and cooking requirements, will have different total water absorption times during the water absorption phase. The first operating time may be the duration that the ion component releases ions into the cooking chamber during the water absorption phase.

[0062] In some embodiments, during the cooking process, different ingredients will exhibit different water absorption characteristics and rates during the water absorption stage due to their different physical and chemical properties, which determines how long it takes for the ingredients to fully absorb water during the water absorption stage. Therefore, in order to optimize the cooking effect and the taste of the ingredients, it is necessary to determine the total water absorption time during the water absorption stage based on the type of ingredients to ensure that the ingredients can fully absorb water. Specifically, for some ingredients, due to their loose structure or containing more hydrophilic groups, the water absorption rate is faster and the total water absorption time is relatively short; while for other ingredients, due to their compact structure or containing fewer hydrophilic groups, the water absorption rate is slower and the total water absorption time is relatively long.

[0063] In some embodiments, after determining the total water absorption time of the food during the water absorption stage, the operating time of the ion component (i.e., the first operating time) is determined based on the total water absorption time. Specifically, if the total water absorption time of the food is long, the operating time of the ion component should be extended accordingly to ensure that the ions have sufficient time to take effect in the cooking chamber; conversely, if the total water absorption time of the food is short, the operating time of the ion component should be shortened accordingly to reduce unnecessary energy consumption.

[0064] Step S112: During the first working time, controlling the ion component to release ions into the cooking cavity at least once at a first working voltage during the water absorption phase.

[0065] Here, the first operating voltage may be the voltage used by the ion component when releasing ions during the water absorption phase. In some embodiments, the first operating voltage ranges from -7 kilovolts (kV) to +7 kV. Releasing ions at least once means that the ion component must release ions into the cooking chamber at least once during the water absorption phase. Depending on cooking needs, the ion component may release ions multiple times during the water absorption phase.

[0066] In some embodiments, after determining the first operating time of the ion component, the cooking device controls the ion component to release ions into the cooking cavity at least once at a first preset voltage and a first operating time during the water absorption phase.

[0067] Step S113, when the cooking device enters the stewing stage, determining a second working time of the ion component in the stewing stage based on the type of the food;

[0068] Here, the second working time may be the duration for the ion component to release ions into the cooking cavity during the stewing stage.

[0069] In some embodiments, during the cooking process, the ionization component can release ions into the cooking chamber, which may have a positive impact on the flavor, taste, and freshness of the food. However, the working time of the ionization component is not arbitrary, but needs to be determined based on the total cooking time.

[0070] In some embodiments, different ingredients may require different total cooking times due to their varying physical and chemical properties. Therefore, the total cooking time should be determined based on the type of ingredient to ensure that the ingredient is fully cooked and maintains optimal taste and flavor. For example, meat ingredients typically require a longer cooking time to ensure they are thoroughly cooked and tender, while vegetables can maintain their crisp and tender texture in a relatively shorter time.

[0071] In some embodiments, after determining the total cooking time of the food during the cooking phase, the operating time of the ion component (i.e., the second operating time) is determined based on the total cooking time. Specifically, if the total cooking time of the food is long, the operating time of the ion component should be extended accordingly to ensure that the ions have sufficient time to take effect in the cooking chamber; conversely, if the total cooking time of the food is short, the operating time of the ion component should be shortened accordingly to reduce unnecessary energy consumption.

[0072] Step S114: During the second working time, control the ion component to release ions into the cooking chamber at least once at a second working voltage during the stewing stage; wherein, after the stewing stage in response to the water absorption stage, the absolute value of the second working voltage is greater than the absolute value of the first working voltage.

[0073] Here, the second operating voltage may be a voltage value used by the ion component when releasing ions during the stewing stage. In some embodiments, the second operating voltage ranges from -15KV to +15KV.

[0074] In some embodiments, after determining the second operating time of the ion component, the cooking device controls the ion component to release ions into the cooking cavity at least once at the second operating voltage and the second operating time during the stewing stage.

[0075] It should be noted that the absolute value of the second operating voltage is greater than the absolute value of the first operating voltage, that is, in the stewing stage, the ion component will release ions at a higher voltage to meet the stronger demand for ion action in this stage.

[0076] In the embodiment of the present application, first, during the water absorption stage, the first operating time of the ion component is determined based on the type of food. This allows the operating time of the ion component during the water absorption stage to be precisely adjusted according to the characteristics of different food ingredients, helping the ions released by the ion component to achieve optimal effects during the water absorption process. Then, during the stewing stage, the second operating time of the ion component is determined based on the type of food ingredients. This allows the operating time of the ion component during the stewing stage to be precisely adjusted according to the characteristics of different food ingredients, helping the ions released by the ion component to achieve optimal effects during the stewing process.

[0077] In some embodiments, a heat preservation stage is further included after the stewing stage, and the cooking method may further include the following steps S131 and S132, wherein:

[0078] Step S131, when the cooking device enters the keep-warm stage, determining the temperature in the cooking cavity;

[0079] In some embodiments, the temperature in the cooking cavity may be detected in real time by a temperature sensor built into the cooking device, thereby determining the temperature of the food in the cooking cavity at any time.

[0080] Step S132: When the temperature in the cooking cavity is greater than or equal to a third preset temperature, controlling the ion component to release ions into the cooking cavity so that the water vapor in the cooking cavity adheres to the surface of the food.

[0081] Here, the third preset temperature may refer to a temperature threshold during the heat preservation phase used to determine whether the operating mode of the ionization component needs to be adjusted. The third preset temperature may be 55°C, 58°C, 60°C, etc. The following description will take the third preset temperature of 60°C as an example.

[0082] In some embodiments, if the temperature of the food is 62°C, that is, the temperature of the food is greater than 60°C, the cooking device will control the ion component to release ions into the cooking cavity, so that the ions interact with the water vapor in the cooking cavity, forming an environment that is conducive to the attachment of water vapor to the surface of the food, which helps to reduce the water loss of the food during the insulation stage and maintain the moisture and taste of the food.

[0083] In an embodiment of the present application, when the temperature of the food reaches or exceeds the third preset temperature, the cooking device will control the ion component to release ions into the cooking cavity. The ions will promote the water vapor in the cooking cavity to adhere to the surface of the food, thereby reducing the water loss of the food during the insulation stage and maintaining the moisture and taste of the food.

[0084] In some embodiments, the implementation of “controlling the ion assembly to release ions into the cooking cavity when the temperature in the cooking cavity is greater than or equal to the third preset temperature” in step S132 may include the following steps S141 to S143, wherein:

[0085] Step S141, when the temperature in the cooking cavity is greater than or equal to a third preset temperature, determining the operating voltage of the ion assembly to be a third operating voltage based on the temperature in the cooking cavity and a first value; wherein the third operating voltage is proportional to the temperature in the cooking cavity;

[0086] Here, the first value may be a constant related to the adjustment of the operating voltage of the ion component.

[0087] In some embodiments, when the temperature within the cooking chamber reaches or exceeds a third preset temperature, the cooking device dynamically adjusts the operating voltage of the ionization assembly based on the actual temperature within the cooking chamber and the first value. This means that the ionization assembly may operate at different voltages under different temperature conditions to ensure optimal ion release.

[0088] In some embodiments, the third operating voltage is determined by the following formula (1):

[0089] E X =T X / a (1);

[0090] Among them, E X Indicates the third operating voltage, T X Indicates the temperature of the food, a represents a first value, and the value range of a is between 5 and 50, preferably 10 to 30.

[0091] It should be noted that the third operating voltage being proportional to the temperature within the cooking chamber means that there is a positive proportional relationship between the third operating voltage and the temperature within the cooking chamber. That is, as the temperature within the cooking chamber increases, the third operating voltage also increases by the same proportion; conversely, as the temperature within the cooking chamber decreases, the third operating voltage also decreases accordingly.

[0092] Step S142: determining the working time of the ion component as a third working time based on the keeping warm time of the cooking device in the keeping warm stage;

[0093] In some embodiments, the cooking device determines the third operating time for the ion component to release ions based on the total hold time. This means that the operating time of the ion component may vary depending on the total hold time. For example, if the hold time is longer, the cooking device may increase the operating time of the ion component to ensure that the ingredients remain in optimal condition during the hold time.

[0094] Step S143 , controlling the ion component to release ions into the cooking cavity at the third operating voltage during the third operating time.

[0095] In some embodiments, the cooking device controls the ion component to release ions into the cooking cavity at a specific voltage (i.e., the third operating voltage) and duration (i.e., the third operating duration), so that the ions interact with the water vapor in the cooking cavity, forming an environment that is conducive to the attachment of water vapor to the surface of the food, which helps to reduce the water loss of the food during the insulation stage and maintain the moisture and taste of the food.

[0096] In an embodiment of the present application, when the temperature in the cooking cavity reaches or exceeds the third preset temperature, the cooking device controls the ion component to release ions at a third working voltage and a third working time. The ions promote the attachment of water vapor in the cooking cavity to the surface of the food, thereby reducing the water loss of the food during the insulation stage and maintaining the moisture and taste of the food.

[0097] In some embodiments, after controlling the ion assembly to release ions into the cooking cavity at the third operating voltage, the cooking method may further include the following steps S151 to S153, wherein:

[0098] Step S151, determining the temperature in the cooking cavity, or determining whether the cover of the cooking device is in an open state;

[0099] In some embodiments, the cooking device detects the temperature of the cooking cavity through its own temperature sensor. If the temperature of the cooking cavity is detected to be lower, it may be due to low operating power of the cooking device or the user opening the lid, so that external cold air will enter the cooking cavity.

[0100] In some embodiments, the lid of the cooking device is provided with a signal detection device, such as a micro switch, a reed switch, or a Hall effect device, for detecting whether the lid is open. These signal detection devices generate a detection signal when they detect the lid is open or closed. Based on the detection signal, the cooking device can determine whether the lid is open.

[0101] Step S152: When the temperature of the cooking cavity is lower than a fourth preset temperature, or when the cover of the cooking device is in an open state, based on the temperature of the cooking cavity and the second value, determining that the operating voltage of the ion assembly is a fourth operating voltage; wherein the fourth operating voltage is higher than the third operating voltage;

[0102] Here, the fourth preset temperature may be a preset temperature threshold value for triggering the cooking device to adjust the release voltage of the ion component. The second value may be a proportional coefficient related to the adjustment of the working voltage of the ion component.

[0103] In some embodiments, when the cooking chamber temperature is less than a fourth preset temperature, the cooking device determines a fourth operating voltage based on the current cooking chamber temperature and a preset second value. For example, if the original ionization component's operating voltage is 3 kV and the second value is 50%, when the cooking chamber temperature falls below the fourth preset temperature, the cooking device will increase the voltage to 4.5 kV, thereby compensating for the impact of the lower cooking chamber temperature on the ionization effect.

[0104] Step S153: controlling the ion component to release ions into the cooking cavity at the fourth operating voltage and for a fourth operating duration.

[0105] In some embodiments, the cooking device controls the ion component to release ions into the cooking cavity at a specific voltage (i.e., a fourth operating voltage) and duration (i.e., a fourth preset duration), so that the ions interact with the water vapor in the cooking cavity, forming an environment that is conducive to the attachment of water vapor to the surface of the food, helping to reduce the water loss of the food during the insulation stage and maintain the moisture and taste of the food.

[0106] In an embodiment of the present application, the operating voltage of the ion component is adjusted according to the change in the temperature of the cooking cavity, so that the cooking device can adapt well to different cooking environments; for example, when the temperature of the cooking cavity drops below the fourth preset temperature, the cooking device will determine a new operating voltage (i.e., the fourth operating voltage) according to the current temperature of the cooking cavity and the preset second value, and control the ion component to release ions at the fourth operating voltage and fourth operating time. The ions promote the attachment of water vapor in the cooking cavity to the surface of the food, which can reduce the water loss of the food during the insulation stage and maintain the moisture and taste of the food.

[0107] In some embodiments, the cooking device further includes a vaporization component, and the implementation of step S143 of "controlling the ion component to release ions into the cooking cavity at the third operating voltage" may include the following steps S161 and S162, wherein:

[0108] Step S161, controlling the vaporization component to release water vapor into the cooking cavity at a first preset rate;

[0109] Here, the vaporizer assembly may be a component in a cooking device that converts liquid water into gaseous water vapor. The first preset rate may be a pre-set value for controlling the rate at which the vaporizer assembly releases water vapor. For example, 20 grams per minute (g / min), 25 g / min, 30 g / min, etc. The following description uses the first preset rate of 25 g / min as an example.

[0110] In some embodiments, the cooking device controls the vaporization assembly to release water vapor into the cooking cavity at a rate of 25 g / min.

[0111] Step S162 , when the vaporization component releases the water vapor, controlling the ionization component to release ions into the cooking cavity at the third operating voltage, so that the ions convert the water vapor into water ions.

[0112] In some embodiments, while the vaporizer releases water vapor, the ionizer is also activated, releasing ions into the cooking chamber at a specific operating voltage (i.e., a third operating voltage). These ions interact with the water vapor released by the vaporizer. This interaction may involve processes such as ion adsorption and charge transfer, converting water vapor molecules into water ions. Compared to ordinary water vapor, water ions have greater activity and permeability, allowing them to better interact with food, enhancing its taste and nutritional value.

[0113] In this embodiment, the vapor released by the vaporization component maintains an appropriate humidity within the cooking chamber, preventing the ingredients from drying out during cooking. Simultaneously, the ions released by the ionization component convert the vapor into water ions. These water ions have greater permeability and activity, allowing them to better interact with the ingredients, enhancing their texture and tenderness.

[0114] In some embodiments, the cooking device further includes a pneumatic component, and the implementation of step S143 of "controlling the ion component to release ions into the cooking cavity at the third operating voltage" may include the following steps S171 and S172, wherein:

[0115] Step S171, controlling the pneumatic assembly to deliver air into the cooking cavity at a second preset rate;

[0116] Here, the pneumatic component may be a component of the cooking device that is used to deliver air into the cooking chamber. For example, the pneumatic component may be a fan, blower, or other pneumatic device. The second preset rate may be a pre-set value that controls the rate at which the pneumatic component releases air. For example, 0.6 liters per minute (L / min), 0.8 L / min, 1 L / min, etc. The following description uses the second preset rate of 0.8 L / min as an example.

[0117] In some embodiments, the cooking device controls the pneumatic assembly to deliver air into the cooking cavity at a rate of 0.8 L / min.

[0118] Step S172 , during the process of the pneumatic component delivering air, controlling the ion component to release ions into the cooking cavity at the third operating voltage, so that the ions convert the air into oxygen ions.

[0119] In some embodiments, while the pneumatic assembly is delivering air, the ionization assembly is also activated, releasing ions into the cooking chamber at a specific operating voltage (i.e., a third operating voltage). When the ions encounter the air delivered by the pneumatic assembly, they interact. For example, the ions interact with water molecules, dust particles, or other gas molecules in the air, thereby converting oxygen molecules in the air into oxygen ions.

[0120] In this embodiment of the present application, the air delivered by the pneumatic assembly facilitates air circulation within the cooking chamber, ensuring even heating of the food. Simultaneously, the ions released by the ion assembly may interact with water molecules or other components in the air, converting oxygen molecules in the air into oxygen ions. These oxygen ions then penetrate the food, improving its texture and tenderness.

[0121] In some embodiments, the cooking method may further include the following steps S181 to S183, wherein:

[0122] Step S181, determining the temperature in the cooking cavity;

[0123] In some embodiments, when the temperature in the cooking cavity is lower than the third preset temperature, the cooking device detects the temperature in the cooking cavity using a built-in temperature sensor.

[0124] Step S182: When the temperature in the cooking cavity is lower than a fifth preset temperature, determining the operating voltage of the ion assembly to be a fifth operating voltage based on the temperature in the cooking cavity and a third value; wherein the fifth operating voltage is inversely proportional to the temperature in the cooking cavity, and the fifth preset temperature is lower than the third preset temperature;

[0125] Here, the fifth preset temperature may be a pre-set threshold value used to determine whether the cooking chamber has reached a certain temperature level. In some embodiments, the fifth preset temperature ranges from 50° C. to 60° C. The third value may be a constant related to the operating voltage adjustment of the ion component.

[0126] In some embodiments, if the temperature within the cooking chamber is 48°C (i.e., less than 50°C), the cooking device dynamically adjusts the operating voltage of the ionization assembly based on the actual temperature within the cooking chamber and a third value. This means that the ionization assembly may operate at different voltages under different temperature conditions to ensure optimal ion release.

[0127] In some embodiments, the fifth operating voltage is determined by the following formula (2):

[0128] E Y =b / T Y (2);

[0129] Among them, E Y Indicates the fifth operating voltage, T Y represents the temperature in the cooking cavity, b represents a third value, and the value range of b is between 80 and 420, preferably 100 to 300.

[0130] It should be noted that the fifth operating voltage being inversely proportional to the cooking chamber temperature means that there is an inverse proportional relationship between the fifth operating voltage and the temperature within the cooking chamber. That is, as the cooking chamber temperature increases, the fifth operating voltage decreases by the same proportion; conversely, as the cooking chamber temperature decreases, the fifth operating voltage increases by the same proportion.

[0131] Step S183 , controlling the ion component to release ions into the cooking cavity at the fifth operating voltage and for the fifth operating duration, so that the ions sterilize the cooking cavity.

[0132] In some embodiments, the cooking device controls the ionization component to release ions into the cooking chamber at a specific voltage (i.e., a fifth operating voltage) and duration (i.e., a fifth operating duration). The ions released by the ionization component have a bactericidal effect, destroying the cell structure of bacteria, thereby achieving the purpose of sterilization.

[0133] In an embodiment of the present application, when the temperature in the cooking cavity is lower than the third preset temperature, the cooking device controls the ion component to release ions at the fifth working voltage and the fifth working time, and sterilizes the bacteria in the cooking cavity through ions, which helps to reduce the number of bacteria in the cooking environment.

[0134] When cooking food with everyday cooking equipment, unpleasant flavors may be produced. For example, the stale smell produced during the cooking process of rice is mainly caused by the degradation reaction of fat during the cooking process, which produces odorous substances. These odors are mainly small-molecule aldehydes. In response to the above problems in the cooking process, the embodiments of the present application provide a cooking device and a cooking control method for removing staleness and enhancing flavor. By adding an ion component to the cooking device, the ions generated by the ion component can be used to remove small-molecule aldehyde odorous substances in a targeted manner in the early stage of cooking, while retaining the aroma and aroma substances. The retained aroma substances can participate in the Maillard aroma enhancement reaction in the later stage of cooking to promote the generation of more aroma substances such as alcohols, ultimately achieving the effect of removing odor and enhancing flavor in the cooking process.

[0135] The present application provides a cooking device, such as Figure 2 As shown, the cooking device includes a cooking chamber 210, an ion assembly 220, and a cooking housing 230. The cooking chamber 210 serves as the cooking area for ingredients and also serves as the site for ion removal. The ion assembly 220 can be a plasma device or a negative ion device, with an operating voltage controlled between -7kV and +7kV, preferably between -5kV and +5kV. The ions generated by the ion assembly selectively remove small-molecule aldehyde odorants while retaining medium-molecule and large-molecule aroma and fragrance substances. The ion assembly can be directly connected to the cooking chamber to generate ions directly within the cooking chamber for odor removal, or it can be installed externally to deliver ions into the cooking chamber via a fan, air pump, or other means. The cooking housing 230 includes the outer shell components of the cooking device, including the upper cover and lower portion.

[0136] The present invention provides a method for removing stale and odorous food. Figure 3 As shown, the cooking method for removing staleness and odor may include the following steps S301 to S303, wherein:

[0137] Step S301: putting ingredients to be cooked and water into the cooking cavity and starting cooking;

[0138] Step S302, before the water in the cooking cavity boils or generates steam, the ion component is activated at least once;

[0139] Step S303: When the water in the cooking cavity boils, the ion component is turned off.

[0140] In the embodiment of the present application, in the early stage of cooking, the ingredients are in the stage of absorbing water and heating up. At this time, the temperature in the cooking chamber is lower than 70 degrees. The lipase in the ingredients will decompose the fat to produce fatty acids. The fatty acids will further decompose to produce aldehydes. Aldehydes are divided into small molecule aldehydes (carbon number <7) and medium molecule aldehydes (7 < carbon number <12) according to the number of carbon elements. Among them, small molecule aldehydes are substances with bad flavors, and medium molecule aldehydes are aromatic substances. The ions generated by the ion component can decompose aldehydes through chemical reactions. During the decomposition reaction, the stability of medium molecule aldehydes is higher than that of small molecule aldehydes. By controlling the concentration and time of ions generated by the ion component, it is possible to remove small molecule odor aldehydes while retaining the selective removal effect of medium molecule aromatic aldehydes. The retained medium molecule aldehydes are not only aromatic substances, but will continue to participate in the Maillard aroma reaction in the later stage of cooking to generate more aromatic substances.

[0141] For the rice cooking scenario in an electric rice cooker, an ion component is added to the rice cooker. The output voltage of the ion component is controlled at -7KV ~ +7KV, and the output voltage is preferably controlled at -5KV ~ +5KV. The ion component should be turned on at least once during the rice absorption stage, so as to achieve the effect of removing foreign matter and enhancing the flavor of the rice.

[0142] The present application embodiment provides a rice cooking process of a common rice cooker, such as Figure 4 As shown, the rice cooking process includes a water absorption stage, a heating and boiling stage, and a rice stewing stage.

[0143] exist Figure 4 Based on this, the embodiment of the present application provides an operation process for cooking rice, such as Figure 5 As shown, the operation process of cooking rice may include the following steps S501 to S504, wherein:

[0144] Step S501, putting rice and water into the rice cooker and starting cooking;

[0145] Step S502, activating the ion component at least once during the water absorption stage of the rice, preferably the ion component operates in the late stage of the water absorption stage;

[0146] In some embodiments, if the total duration of the rice water absorption phase is 16 minutes (min), the ion component is turned on at least once within a time period of 8 min to 16 min.

[0147] Step S503, turning off the ion component before the cooking enters the heating and boiling stage;

[0148] Step S504, cooking is completed.

[0149] The concentrations of odorous substances after cooking in different rice cookers were measured by gas chromatography-mass spectrometry (GC-MS), and the destaleness effect of rice cooking was evaluated, as shown in Table 1.

[0150] Table 1

[0151]

[0152] If the ion component is located outside the cooking cavity, the ions can be transported into the cooking cavity by a fan, an air pump or other transport components.

[0153] The present application provides a cooking device, such as Figure 6 As shown, the cooking apparatus includes a cooking cavity 210 , an ion assembly 220 , and a delivery assembly 610 .

[0154] exist Figure 6 Based on this, the embodiment of the present application provides an operation process for cooking rice, such as Figure 7 As shown, the rice cooking process may include the following steps S701 to S704, wherein:

[0155] Step S701, put rice and water into the rice cooker and start cooking;

[0156] Step S702, activating the ion module and the transport module at least once during the rice water absorption phase, preferably the two modules are activated in the late water absorption phase;

[0157] In some embodiments, if the total duration of the rice water absorption phase is 16 minutes, the two modules are turned on at least once within a time period of 8 minutes to 16 minutes.

[0158] Step S703, turning off the ion component before the cooking enters the heating and boiling stage;

[0159] Step S704, cooking is completed.

[0160] The concentrations of odorous substances after cooking in different rice cookers were measured by gas chromatography-mass spectrometry to obtain the evaluation of the destaleness effect of rice cooking, as shown in Table 2.

[0161] Table 2

[0162]

[0163] When cooking rice or grains in a pressure rice cooker, the odorous substances produced in the early stage of cooking cannot be discharged in time because it is a high-pressure closed environment. To address the above problems, an ion component is added to the pressure rice cooker. The output voltage of the ion component is controlled at -15KV ~ +15KV, and the output voltage is preferably controlled at -7KV ~ +7KV. The ion component should be started at least once during the cooking process, and preferably at least once during the pressure start-up stage to remove odors. Because the odor is mainly produced by fat oxidation in the early stage of pressure start-up, and the temperature in the later stage of pressure start-up exceeds the enzyme activity temperature of lipase, the odor will not continue to be produced. At this time, starting the device to remove the odor is the best effect.

[0164] The present application embodiment provides a rice cooking process of a pressure rice cooker, such as Figure 8 As shown, the rice cooking process includes a pressure starting stage, a pressure maintaining stage, a pressure releasing stage and a heat preservation stage.

[0165] exist Figure 8 Based on this, the embodiment of the present application provides an operation process for cooking rice, such as Figure 9 As shown, the rice cooking process may include the following steps S901 to S904, wherein:

[0166] Step S901, putting rice or grains into the pressure rice cooker and starting cooking;

[0167] Step S902, starting the ion assembly at least once during the pressure starting phase, preferably the ion assembly starts working in the later stage of the pressure starting phase;

[0168] In some embodiments, if a transport component is present, the transport component needs to be activated at the same time as the ion component.

[0169] Step S903, the pressure-initiating phase ends and the ion assembly is turned off;

[0170] Step S904, cooking is completed.

[0171] The concentrations of odorous substances after cooking in different rice cookers were measured by gas chromatography-mass spectrometry to obtain the evaluation of the destaleness effect of rice cooking, as shown in Table 3.

[0172] Table 3

[0173]

[0174] When cooking food using conventional cooking equipment, boiling water in the middle and later stages of cooking can cause a large amount of steam to escape, resulting in a low oxygen content in the cooking cavity. This low oxygen environment hinders the Maillard reaction, resulting in insufficient aroma. To address these problems in the cooking process, embodiments of the present application provide a cooking device and a method for enhancing cooking aroma. By adding an ion component to the cooking device, the oxygen-rich ions produced by the ion component promote the Maillard reaction, producing more aroma, and ultimately achieving the effect of enhancing cooking aroma.

[0175] The present application provides a cooking device, such as Figure 2 As shown, the cooking device includes a cooking cavity 210, an ion assembly 220, and a cooking housing 230. The cooking cavity 210 is where the food is cooked and where ions enhance flavor. The ion assembly 220 can be a plasma device or a negative ion device. The output voltage of the ion assembly is controlled between -10kV and +10kV, preferably between -5kV and +5kV. The ion assembly generates oxygen-rich ions, which act similarly to oxygen and promote the Maillard reaction, thereby producing more aroma. The ion assembly can be directly connected to the cooking cavity, such as being mounted on the side of the cooking device's cover facing the cooking cavity, with the ion emitting needle of the ion assembly facing the surface of the food or liquid in the cooking cavity 210, directly generating ions within the cooking cavity to enhance flavor. Alternatively, the ion assembly can be mounted outside the cooking cavity to communicate with the outside air, with ions and air delivered into the cooking cavity via a fan, air pump, or other means.

[0176] The present invention provides a cooking flavoring method, such as Figure 10 As shown, the cooking flavoring method may include the following steps S1001 to S1003, wherein:

[0177] Step S1001: putting ingredients to be cooked and water into the cooking cavity and starting cooking;

[0178] Step S1002, when the boiling phenomenon of water in the cooking cavity disappears or the steam phenomenon disappears, the ion component is turned on at least once;

[0179] Step S1003, cooking is completed.

[0180] In the embodiments of the present application, the mid-to-late cooking phase is a critical stage for aroma generation. However, during this period, the boiling water in the cooking chamber produces a large amount of water vapor, which escapes into the air. This process displaces the air within the cooking chamber, creating a hypoxic environment. This hypoxic environment inhibits the Maillard reaction and limits aroma generation. The ions generated by the ionization assembly react with the air or water vapor in the cooking chamber (electrolysis and electrolysis) to produce oxygen-rich ions. These ions have similar effects to oxygen, promoting the Maillard aroma reaction and achieving a flavor-enhancing effect even in the hypoxic environment of the cooking chamber.

[0181] For rice cooking scenarios in rice cookers, an ion component is added to the rice cooker. The output voltage of the ion component is controlled at -10KV ~ +10KV, preferably at -5KV ~ +5KV. The ion component should be turned on at least once during the rice stewing stage to achieve the effect of enhancing the aroma of rice cooking.

[0182] exist Figure 4 Based on this, the embodiment of the present application provides an operation process for cooking rice, such as Figure 11 As shown, the rice cooking process may include the following steps S1101 to S1104, wherein:

[0183] Step S1101, put rice and water into the rice cooker and start cooking;

[0184] Step S1102: During the rice heating and boiling stage, the ion component is not turned on;

[0185] Step S1103: When the rice cooking enters the stewing stage, the ion component is turned on at least once, and the total turning-on time is at least 2 minutes, and the total working time should not exceed 1 / 2 of the total stewing time, and preferably the working time does not exceed 1 / 3 of the total stewing time;

[0186] Step S1104, cooking is completed.

[0187] exist Figure 6 Based on this, the embodiment of the present application provides an operation process for cooking rice, such as Figure 12 As shown, the operation process of cooking rice may include the following steps S1201 to S1204, wherein:

[0188] Step S1201: Put rice and water into the rice cooker and start cooking;

[0189] Step S1202: During the rice heating and boiling stage, the ion component and the transport component are not turned on;

[0190] Step S1203: When the rice cooking enters the cooking stage, the ion component and the conveying component are turned on at least once at the same time for at least 2 minutes. The working time of the two modules should not exceed 1 / 2 of the total cooking time, and preferably the working time does not exceed 1 / 3 of the total cooking time.

[0191] Step S1204, cooking is completed.

[0192] The aroma ratios of rice after cooking in different rice cookers were measured by gas chromatography-mass spectrometry to obtain the evaluation of the rice cooking aroma effect, as shown in Table 4.

[0193] Table 4

[0194]

[0195] When cooking rice or grains in a pressure rice cooker, the high-pressure, enclosed environment prevents odorous substances produced in the early stages of cooking from being expelled promptly. In the middle and late stages of cooking, the cavity is more susceptible to oxygen deprivation, leading to insufficient aroma production. To address these issues, an ion component is added to the pressure rice cooker. The output voltage of the ion component is controlled between -15kV and +15kV, preferably between -7kV and +7kV. The ion component should be activated at least once during the cooking process, preferably at least once in the middle and late stages of cooking to promote the Maillard reaction and produce aroma, and at least once during the heat preservation stage to remove the odor.

[0196] exist Figure 8 Based on this, the embodiment of the present application provides an operation process for cooking rice, such as Figure 13 As shown, the rice cooking process may include the following steps S1301 to S1304, wherein:

[0197] Step S1301, putting rice or grains into the pressure rice cooker and starting cooking;

[0198] Step S1302: In the middle and late stages of the pressure-holding phase, the ion component is activated at least once to generate oxygen-rich ions to promote the Maillard reaction and produce aroma;

[0199] Step S1303: during the heat preservation stage, the ion component is turned on at least once for at least 2 minutes, and the total operating time should not exceed 1 / 2 of the total heat preservation time, and preferably the operating time does not exceed 1 / 3 of the total heat preservation time;

[0200] Step S1304, cooking is completed.

[0201] The aroma proportion and the concentration of odorous substances after cooking in different rice cookers were measured by gas chromatography-mass spectrometry to obtain the evaluation of the rice cooking aroma effect, as shown in Table 5.

[0202] Table 5

[0203]

[0204] Rice cookers and other products enter a keep-warm phase after cooking. This is because users don't eat immediately after cooking, especially in large families where the elderly and children often eat dinner first, and young people who work away from home eat later. There are also user scenarios where people cook rice at noon and eat it at night. Traditional rice cookers typically keep the rice warm at around 70°C to prevent microbial growth. However, at this temperature, the rice on top loses water easily, causing it to become dry, hard, and yellow.

[0205] The present application provides a cooking device, such as Figure 14As shown, the cooking device includes a cooking cavity 210, an ionization assembly 220, and a heating assembly 1410. The ionization assembly 220 includes an ion generator 221 and an ion generator 222. The ion-generating portion of the ion generator must be located within the same space as the cooking cavity to ensure that the emitted ions can enter the cooking cavity. The ion generator cannot be directly inserted into a body of water and is preferably placed above the cooking cavity. It should be noted that the ions can be generated either within the ionization assembly, entering the cooking cavity through the ionization assembly, or by the ion generator's own high-voltage tip discharge.

[0206] The embodiment of the present application provides a cooking method for improving the heat preservation effect of rice. When the heat preservation temperature exceeds 60°C, the ion hydration effect of negative ions is used to increase the humidity of the heat preservation environment, thereby reducing the evaporation of water from the rice and maintaining a soft and sticky taste. When the heat preservation temperature is lower than 60°C, the bactericidal effect of negative ions is used to kill foreign bacteria, ensuring that the rice does not go bad and also maintaining a soft and sticky taste. For example, different heat preservation programs are selected by detecting the set heat preservation temperature. When the set heat preservation temperature is ≥60°C, that is, the temperature at which the rice finally reaches temperature equilibrium during the heat preservation process is ≥60°C, the ion water preservation program is started; when the set heat preservation temperature is <60°C, that is, the temperature at which the rice finally reaches temperature equilibrium during the heat preservation process is <60°C, the ion sterilization program is started.

[0207] The embodiment of the present application turns on the ion component during the heat preservation stage and utilizes the hydration ability of negative ions to make water adhere to the surface of the rice, thereby achieving the effect of reducing the water loss of the rice.

[0208] Cooking process 1: Preparation → Cooking → Ion insulation

[0209] (1) Preparation: The user puts ingredients and water into the cooking chamber and starts the cooking process, wherein the ingredients can be rice, grains, beans, cereals, etc.

[0210] (2) Cooking: Cooking the ingredients through a predetermined cooking process, which evaporates water by heating, thereby separating some or all of the ingredients from the flowing water.

[0211] (3) Ion insulation: The rice is kept warm by a heating component, and the set insulation temperature is ≥60°C, that is, the temperature at which the rice finally reaches temperature equilibrium during the insulation process is ≥60°C (at least the temperature of the rice close to the heating component needs to meet this requirement). At this time, the ion component starts and works for at least the first 4 hours of insulation. Its working mode is: the working voltage applied to the ion generator is ≥2KV to ensure that sufficient ions can be emitted into the cooking chamber. The ion generator can be turned on all the time or intermittently. Among them, the working voltage of the ion component is proportional to the insulation temperature, because the higher the insulation temperature, the easier it is for the rice to lose moisture, and a stronger ion generator voltage is required to achieve the water retention effect.

[0212] The operating voltage applied to the ionizer is determined by the following formula (1):

[0213] E X =T X / a (1);

[0214] The present application embodiment provides a moisture content of an experimental group and a control group during the insulation stage, such as Figure 15 As shown, the experimental group turned on the ion component during the insulation stage, and the control group did not turn on the ion component during the insulation stage.

[0215] Cooking process 2: Prepare → Cook → Ion insulation → Open lid → Ion insulation → Open lid → ...

[0216] (1) Preparation: The user puts ingredients and water into the cooking cavity and starts the cooking process, wherein the ingredients can be rice, grains, beans, cereals, etc.

[0217] (2) Cooking: Cooking the ingredients through a predetermined cooking process, which evaporates water by heating, thereby separating some or all of the ingredients from the flowing water.

[0218] (3) Ion insulation: The rice is kept warm by the heating component. The set insulation temperature is ≥60°C, that is, the temperature at which the rice finally reaches temperature equilibrium during the insulation process is ≥60°C (at least the temperature of the rice near the heating component needs to meet this requirement). At this time, the ion component is activated and operates for at least the first 4 hours of insulation. Its operating mode is: the operating voltage applied to the ion generator is between 2-20KV to ensure that sufficient ions can be emitted into the cooking chamber. The ion generator can be turned on continuously or intermittently.

[0219] (4) Opening the lid: When the user opens the lid, the temperature sensor in the cooking chamber can be used to determine that opening the lid by the user will cause the cooking chamber temperature to drop. At this time, the ion component is activated, and the voltage of the ion generator is increased by more than 20%. For example, the voltage of the original ion generator is 3KV, and it is increased to 5KV after the user opens the lid. The ion component should be activated for at least 10 minutes, and the actual ion generation time of the ion component should be more than 5 minutes within this time.

[0220] (5) Ion insulation: Return to the original ion insulation program.

[0221] (6)-(7) If it is detected that the user has opened the cover, repeat steps (4) and (5).

[0222] The present application provides a cooking device, such as Figure 16 As shown, in Figure 14The evaporation component 1610 is added to the original rice cooker. The evaporation component generates water molecules, which are then converted into water ions by the ionization component inside the evaporation component. These ions are then introduced into the cooking chamber for cooking. This replenishment of water ions during the heat preservation phase further reduces moisture loss in the rice, ensuring long-term moisture retention.

[0223] Cooking process: preparation → cooking → ion insulation

[0224] (1) Preparation: The user puts ingredients and water into the cooking cavity and starts the cooking process, wherein the ingredients can be rice, grains, beans, cereals, etc.

[0225] (2) Cooking: Cooking the ingredients through a predetermined cooking process, which evaporates water by heating, thereby separating some or all of the ingredients from the flowing water.

[0226] (3) Ion insulation: The rice is kept warm by the heating component, and the set insulation temperature is ≥60°C, that is, the temperature at which the rice finally reaches temperature equilibrium during the insulation process is ≥60°C (at least the temperature of the rice close to the heating component needs to meet this requirement). At this time, the ion component starts and works for at least the first 4 hours of ion insulation. Its working mode is: the voltage applied to the ion generator is between 2-20KV to ensure that sufficient ions can be emitted into the vaporization component. The ion generator can be turned on continuously or intermittently. Among them, the amount of water vapor vaporized by the vaporization component is ≤30g / min, ensuring that the water vapor can be better converted into water ions.

[0227] The present application provides a cooking device, such as Figure 17 As shown, in Figure 14 The pneumatic assembly 1710 is added to the original cooking chamber. This pneumatic assembly draws in outside air, while the ionization assembly converts the air into oxygen ions within the pneumatic assembly. This oxygen ion supply during the heat preservation phase enhances the aroma of foods like rice, generating aromatic substances through oxidation reactions.

[0228] Cooking process: preparation → cooking → ion insulation

[0229] (1) Preparation: The user puts ingredients and water into the cooking cavity and starts the cooking process, wherein the ingredients can be rice, grains, beans, cereals, etc.

[0230] (2) Cooking: Cooking the ingredients through a predetermined cooking process, which evaporates water by heating, thereby separating some or all of the ingredients from the flowing water.

[0231] (3) Ion insulation: The rice is kept warm by the heating component, and the set insulation temperature is ≥60℃, that is, the temperature at which the rice finally reaches temperature equilibrium during the insulation process is ≥60℃ (at least the temperature of the rice close to the heating component needs to meet this requirement). At this time, the ion component starts and works for at least the first 4 hours of ion insulation. Its working mode is: the voltage applied to the ion generator is between 2-20KV to ensure that sufficient ions can be emitted into the pneumatic component. The ion generator can be turned on continuously or intermittently. The air intake of the pneumatic component is ≤1L / min to prevent excessive discharge of moisture from the cooking cavity.

[0232] The embodiment of the present application turns on the ion component during the heat preservation stage and uses the sterilization ability of negative ions to kill bacteria that enter the rice cooker, thereby improving the preservation effect.

[0233] Cooking process 1: Preparation → Cooking → Ion insulation

[0234] (1) Preparation: The user puts ingredients and water into the cooking cavity and starts the cooking process, wherein the ingredients can be rice, grains, beans, cereals, etc.

[0235] (2) Cooking: Cooking the ingredients through a predetermined cooking process, which evaporates water by heating, thereby separating some or all of the ingredients from the flowing water.

[0236] (3) Ion insulation: The rice is kept warm by a heating component. The set insulation temperature is T1, where T1 ranges from 30°C to 60°C, with the optimal range being 45-60°C, i.e., the temperature at which the rice finally reaches temperature equilibrium during the insulation process (the temperature of rice at each point in the rice cooker is ≥ T1). At this time, the ion component starts and works at least after t1 has passed during the insulation phase (t1 ranges from 1-4 hours) or when the temperature in the pot is detected to be less than or equal to T2 (where T2 ranges from 50-60°C). Its working mode is: the voltage applied to the ion generator is between 2-20KV to ensure that sufficient ions can be emitted into the cooking cavity. The ion generator can be turned on continuously or intermittently, with an average on-time ratio of greater than or equal to 10min / h, and it works until the insulation ends. The working voltage of the ion generator is inversely proportional to the insulation temperature, because the lower the insulation temperature, the easier it is for rice to breed microorganisms, and a stronger ion generator voltage is required to achieve a sterilization effect.

[0237] In some embodiments, the operating voltage applied to the ionizer is determined by the following formula (2):

[0238] E Y =b / T Y (2);

[0239] The following is an example of the working mode of the ion component:

[0240] Example 1: The voltage of the ion generator is 3KV, the total insulation time is 24h, T2=60℃ (when the insulation temperature drops to T2, the ion component is turned on until the insulation ends), and the insulation temperature is controlled to be constant at 50℃.

[0241] Example 2: The voltage of the ion generator is 7KV, and the total insulation time is 24h. When the insulation time exceeds t1, the ion component is intermittently turned on until the insulation ends, where t1 = 2h, and the ion component is turned on at 30min / h, that is, on from 2h to 2.5h, off from 2.5h to 3h, and so on. The insulation temperature is finally controlled to be constant at 50℃.

[0242] The comparison of rice yellowness values ​​of Example 1, Example 2 and the control group is shown in Table 6. Among them, the control group did not turn on the ion component during the insulation stage.

[0243] Table 6

[0244] Experimental group Total colony count / cfu Rice yellow value Example 1 0 3.7 Example 2 0 3.9 control group 0 5.1

[0245] Cooking process 2: Prepare → Cook → Ion insulation → Open lid → Ion insulation → Open lid → ...

[0246] (1) Preparation: The user puts ingredients and water into the cooking cavity and starts the cooking process, wherein the ingredients can be rice, grains, beans, cereals, etc.

[0247] (2) Cooking: Cooking the ingredients through a predetermined cooking process, which evaporates water by heating, thereby separating some or all of the ingredients from the flowing water.

[0248] (3) Ion insulation: The rice is kept warm by the heating component. When the set insulation temperature is less than 60°C, that is, the temperature at which the rice finally reaches temperature equilibrium during the insulation process is less than 60°C (at least the temperature of the rice close to the heating component needs to meet this requirement), and the actual temperature of the rice cooker is detected to be less than 60°C, the ion component is started. Its working mode is: the voltage applied to the ion generator is between 2-20KV to ensure that enough ions can be emitted into the cooking chamber. The ion generator can be turned on all the time or intermittently. If the actual temperature of the rice cooker is detected to be ≥60°C, the ion component will not be started.

[0249] (4) Opening the lid: When the user opens the lid, the temperature sensor in the cooking chamber can be used to determine that opening the lid by the user will cause the temperature of the cooking chamber to drop. At this time, the ion component is activated, and the voltage of the ion generator is increased by more than 20%. For example, the voltage of the ion generator is originally set to 3KV, and it is increased to 5KV after the user opens the lid. The ion component should be activated for at least 10 minutes, and the actual ion generation time of the ion component within this time should be more than 5 minutes.

[0250] (5) Ion insulation: Return to the original insulation program.

[0251] (6)-(7) If it is detected that the user has opened the cover, repeat steps (4) and (5).

[0252] The embodiment of the present application can supplement oxygen ions during the heat preservation stage, which is beneficial to enhancing the aroma of rice and other foods and removing stewed odor substances.

[0253] Cooking process: preparation → cooking → ion insulation

[0254] (1) Preparation: The user puts ingredients and water into the cooking cavity and starts the cooking process, wherein the ingredients can be rice, grains, beans, cereals, etc.

[0255] (2) Cooking: Cooking the ingredients through a predetermined cooking process, which evaporates water by heating, thereby separating some or all of the ingredients from the flowing water.

[0256] (3) Ion insulation: The rice is kept warm by a heating component, and the set insulation temperature is T1, where T1 ranges from 30°C to 60°C, with the optimal range being 45-60°C, i.e., the temperature at which the rice finally reaches temperature equilibrium during the insulation process (the temperature of rice at each point in the rice cooker is ≥ T1). At this time, the ion component is activated and will work at least after t1 has passed during the insulation phase (t1 ranges from 1 to 4 hours) or when the temperature in the cooking chamber is detected to be lower than T2 (where T2 ranges from 50 to 60°C). Its working mode is: the voltage applied to the ion generator is between 2 and 20 kV to ensure that sufficient ions can be emitted into the cooking chamber. The ion generator can be turned on continuously or intermittently, with an average on-time ratio of greater than or equal to 10 min / h, and will continue to work until the insulation ends.

[0257] The comparison of the proportion of stewed rice flavor substances in Example 1, Example 2, and the control group is shown in Table 7. Among them, the control group did not turn on the ion component during the insulation stage.

[0258] Table 7

[0259] Experimental group Total colony count / cfu Proportion of stewed flavor substances in rice Example 1 (with pneumatic components) 0 11.28 Example 1 (without pneumatic components) 0 13.56 control group 0 16.58

[0260] Based on the foregoing embodiments, an embodiment of the present application further provides a cooking device, wherein the control device includes the modules included, which can be implemented by a control component in the cooking equipment; of course, it can also be implemented by a specific logic circuit; during implementation, the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP) or a field programmable gate array (FPGA), etc.

[0261] The present invention provides a cooking device, which includes a cooking cavity, a heating component and an ion component, wherein the ion component includes an ion generator for generating ions and an ion emitter for releasing the ions. Figure 18 As shown, cooking device 1800 includes:

[0262] A first control module 1810 is configured to control the heating assembly to heat the food in the cooking cavity in response to a cooking start instruction;

[0263] The second control module 1820 is used to control the ion component to release ions into the cooking cavity when the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when the cooking cavity contains water vapor, so that the ions act on aldehydes or alcohols produced by the food in the cooking cavity.

[0264] In some embodiments, the cooking device 1800 further includes: a third control module, configured to control the ion component to release ions into the cooking cavity during the stewing stage when the temperature in the cooking cavity is greater than or equal to a second preset temperature, or after the liquid in the cooking cavity boils to generate water vapor, so that the ions are hydrated with the water vapor in the cooking cavity to generate oxygen-rich ions, thereby promoting the Maillard reaction to produce aroma; wherein the first preset temperature is lower than the second preset temperature.

[0265] In some embodiments, the second control module 1820 includes: a first determination submodule, used to determine the first working time of the ion component in the water absorption stage based on the type of the food when the cooking device enters the water absorption stage; a first control submodule, used to control the ion component to release ions into the cooking cavity at least once at a first working voltage during the water absorption stage within the first working time; a second determination submodule, used to determine the second working time of the ion component in the stewing stage based on the type of the food when the cooking device enters the stewing stage; a second control submodule, used to control the ion component to release ions into the cooking cavity at least once at a second working voltage during the stewing stage within the second working time; wherein, after the stewing stage in response to the water absorption stage, the absolute value of the second working voltage is greater than the absolute value of the first working voltage.

[0266] In some embodiments, a keeping warm stage is included after the stewing stage, and the cooking device 1800 also includes: a first determination module, used to determine the temperature in the cooking cavity when the cooking equipment enters the keeping warm stage; a fourth control module, used to control the ion component to release ions into the cooking cavity when the temperature in the cooking cavity is greater than or equal to a third preset temperature, so that the water vapor in the cooking cavity adheres to the surface of the food.

[0267] In some embodiments, the fourth control module includes: a third determination submodule, which is used to determine that the operating voltage of the ion component is a third operating voltage based on the temperature in the cooking cavity and a first value when the temperature in the cooking cavity is greater than or equal to a third preset temperature; wherein the third operating voltage is proportional to the temperature in the cooking cavity; a third determination submodule, which is used to determine that the operating time of the ion component is a third operating time based on the insulation time of the cooking device in the insulation stage; and a third control submodule, which is used to control the ion component to release ions into the cooking cavity at the third operating voltage within the third operating time.

[0268] In some embodiments, after controlling the ion component to release ions into the cooking cavity at the third working voltage, the cooking device 1800 further includes: a second determination module for determining the temperature in the cooking cavity, or determining whether the cover of the cooking device is in an open state; a third determination module for determining that the working voltage of the ion component is a fourth working voltage based on the temperature of the cooking cavity and a second value when the temperature of the cooking cavity is lower than a fourth preset temperature or when the cover of the cooking device is in an open state; wherein the fourth working voltage is greater than the third working voltage; and a fifth control module for controlling the ion component to release ions into the cooking cavity at the fourth working voltage and for a fourth working time.

[0269] In some embodiments, the cooking device also includes a vaporization component, and the third control submodule includes: a first control unit, used to control the vaporization component to release water vapor into the cooking cavity at a first preset rate; a second control unit, used to control the ion component to release ions into the cooking cavity at the third working voltage during the process of the vaporization component releasing water vapor, so that the ions convert water vapor into water ions.

[0270] In some embodiments, the cooking device also includes a pneumatic component, and the third control submodule includes: a third control unit, used to control the pneumatic component to deliver air into the cooking cavity at a second preset rate; a fourth control unit, used to control the ion component to release ions into the cooking cavity at the third working voltage during the process of the pneumatic component delivering air, so that the ions convert the air into oxygen ions.

[0271] In some embodiments, the cooking device 1800 also includes: a fourth determination module for determining the temperature in the cooking cavity; a fifth determination module for determining that the operating voltage of the ion component is a fifth operating voltage based on the temperature in the cooking cavity and a third value when the temperature in the cooking cavity is lower than a fifth preset temperature; wherein the fifth operating voltage is inversely proportional to the temperature in the cooking cavity, and the fifth preset temperature is lower than the third preset temperature; and a sixth control module for controlling the ion component to release ions into the cooking cavity at the fifth operating voltage and for a fifth operating time, so that the ions sterilize the cooking cavity.

[0272] It should be noted that the description of the above device embodiment is similar to the description of the above method embodiment and has similar beneficial effects as the method embodiment. For technical details not disclosed in the device embodiment of this application, please refer to the description of the method embodiment of this application for understanding.

[0273] It should be noted that, in the embodiment of the present application, if the above-mentioned cooking method is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiment of the present application, or the part that contributes to the relevant technology, can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for making the cooking device (e.g., induction cooker, rice cooker and stew pot) execute all or part of the method described in each embodiment of the present application. The aforementioned storage medium includes various media that can store program codes, such as a U disk, a mobile hard disk, a read-only memory (ROM), a magnetic disk or an optical disk. In this way, the embodiment of the present application is not limited to any specific combination of hardware and software.

[0274] Correspondingly, an embodiment of the present application provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, the steps of any of the cooking methods described in the above embodiments are implemented.

[0275] Correspondingly, in an embodiment of the present application, a chip is also provided, which includes a programmable logic circuit and / or program instructions. When the chip is running, it is used to implement the steps of any of the cooking methods described in the above embodiments.

[0276] Correspondingly, in an embodiment of the present application, a computer program product is also provided. When the computer program product is executed by a processor of a cooking device, it is used to implement the steps of any of the cooking methods described in the above embodiments.

[0277] Based on the same technical concept, the present invention provides a cooking device for implementing the cooking method described in the above method embodiment. The cooking device includes a cooking cavity, a heating component, and an ion component, wherein the ion component includes an ion generator for generating ions and an ion emitter for releasing the ions. Figure 19 As shown, cooking device 1900 includes:

[0278] The cooking cavity 210 is used to hold ingredients to be cooked;

[0279] A heating component 1410 is used to heat the food in the cooking cavity;

[0280] Ion assembly 220, for releasing ions into the cooking cavity;

[0281] The control component 1910 is used to control the heating component to heat the food in the cooking cavity in response to a cooking start instruction; when the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when the cooking cavity contains water vapor, control the ion component to release ions into the cooking cavity during the water absorption stage, so that the ions act on aldehydes or alcohols produced by the food in the cooking cavity.

[0282] In some embodiments, the cooking device 1900 further includes: a detection component for detecting the temperature of the food; and a control component for controlling the ion component to release ions into the cooking cavity when the temperature in the cooking cavity is greater than or equal to a third preset temperature, so that the water vapor in the cooking cavity adheres to the surface of the food.

[0283] In some embodiments, the cooking device 1900 further includes: a vaporization component for releasing water vapor into the cooking cavity; a control component for controlling the vaporization component to release water vapor into the cooking cavity at a first preset rate; and during the process of the vaporization component releasing water vapor, controlling the ion component to release ions into the cooking cavity at a third working voltage so that the ions convert water vapor into water ions.

[0284] In some embodiments, the cooking device 1900 further includes: a pneumatic component for delivering air into the cooking cavity; a control component for controlling the pneumatic component to deliver air into the cooking cavity at a second preset rate; and during the process of the pneumatic component delivering air, controlling the ion component to release ions into the cooking cavity at a third operating voltage so that the ions convert the air into oxygen ions.

[0285] It should be noted that the description of the above storage medium and device embodiments is similar to the description of the above method embodiments and has similar beneficial effects as the method embodiments. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the description of the method embodiments of this application for understanding.

[0286] It should be understood that "one embodiment" or "an embodiment" mentioned throughout the specification means that the specific features, structures or characteristics related to the embodiment are included in at least one embodiment of the present application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. In addition, these specific features, structures or characteristics can be combined in one or more embodiments in any suitable manner. It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application. The above-mentioned serial numbers of the embodiments of the present application are for description only and do not represent the advantages and disadvantages of the embodiments.

[0287] It should be noted that, in this document, the terms "comprises," "includes," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, method, article, or apparatus comprising a series of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or apparatus comprising the element.

[0288] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely schematic. For example, the division of the units is merely a logical function division. In actual implementation, there may be other division methods, such as: multiple units or components can be combined, or can be integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the components shown or discussed can be through some interfaces, and the indirect coupling or communication connection of the devices or units can be electrical, mechanical or other forms.

[0289] The units described above as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units; they may be located in one place or distributed across multiple network units; some or all of the units may be selected according to actual needs to achieve the purpose of the embodiment of the present application.

[0290] In addition, all functional units in the embodiments of the present application can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the above-mentioned integrated units can be implemented in the form of hardware or in the form of hardware plus software functional units.

[0291] Alternatively, if the above-mentioned integrated unit of the present application is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiment of the present application, or the part that contributes to the relevant technology, can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for enabling the automatic test line of the device to execute all or part of the methods described in each embodiment of the present application. The aforementioned storage medium includes: various media that can store program codes, such as mobile storage devices, ROMs, magnetic disks or optical disks.

[0292] The methods disclosed in the several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.

[0293] The features disclosed in the several method or device embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments or device embodiments.

[0294] The above is merely an embodiment of the present application, but the scope of protection of the present application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in this application should be included in the scope of protection of this application. Therefore, the scope of protection of this application should be based on the scope of protection of the claims.

Claims

1. A cooking method, characterized in that: Applied to a cooking device, the cooking device includes a cooking cavity, a heating component, and an ion component, the ion component includes an ion generator for generating ions and an ion emitter for releasing the ions, the method comprising: In response to a cooking start instruction, controlling the heating component to heat the food in the cooking cavity; When the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when water vapor is contained in the cooking cavity, the ion component is controlled to release ions into the cooking cavity so that the ions act on aldehydes or alcohols produced by food in the cooking cavity.

2. The method according to claim 1, characterized in that The method further comprises: When the temperature in the cooking cavity is greater than or equal to a second preset temperature, or after the liquid in the cooking cavity boils to generate water vapor, controlling the ion component to release ions into the cooking cavity so that the ions react with the water vapor in the cooking cavity to generate oxygen-rich ions, thereby promoting the Maillard reaction to generate aroma; Wherein, the first preset temperature is lower than the second preset temperature.

3. The method according to claim 1, characterized in that The controlling the ion component to release ions into the cooking cavity includes: When the cooking device enters a water absorption stage, determining a first operating time of the ion component in the water absorption stage based on the type of the food; During the first working time, controlling the ion component to release ions into the cooking cavity at least once at a first working voltage during the water absorption phase; When the cooking device enters a stewing stage, determining a second operating time of the ion component in the stewing stage based on the type of the food; During the second working time, controlling the ion component to release ions into the cooking cavity at least once at a second working voltage during the stewing stage; Wherein, after the stewing stage in response to the water absorption stage, the absolute value of the second operating voltage is greater than the absolute value of the first operating voltage.

4. The method according to claim 3, characterized in that After the stewing stage, a heat preservation stage is included, and the method further includes: determining the temperature in the cooking cavity when the cooking device enters the keep-warm stage; When the temperature in the cooking cavity is greater than or equal to a third preset temperature, the ion component is controlled to release ions into the cooking cavity, so that the water vapor in the cooking cavity adheres to the surface of the food.

5. The method according to claim 4, characterized in that When the temperature in the cooking cavity is greater than or equal to a third preset temperature, controlling the ion assembly to release ions into the cooking cavity includes: When the temperature in the cooking cavity is greater than or equal to a third preset temperature, determining the operating voltage of the ion assembly to be a third operating voltage based on the temperature in the cooking cavity and the first value; wherein the third operating voltage is proportional to the temperature in the cooking cavity; Based on the heat preservation time of the cooking device in the heat preservation stage, determining the working time of the ion component as a third working time; During the third working time, the ion component is controlled to release ions into the cooking cavity at the third working voltage.

6. The method according to claim 5, characterized in that After controlling the ion assembly to release ions into the cooking cavity at the third operating voltage, the method includes: determining the temperature in the cooking cavity, or determining whether the cover of the cooking device is in an open state; When the temperature of the cooking cavity is lower than a fourth preset temperature, or when the cover of the cooking device is in an open state, based on the temperature of the cooking cavity and the second value, determining the operating voltage of the ion assembly to be a fourth operating voltage; wherein the fourth operating voltage is higher than the third operating voltage; The ion component is controlled to release ions into the cooking cavity at the fourth operating voltage and for a fourth operating time.

7. The method according to claim 5, characterized in that The cooking device also includes a vaporization component, Controlling the ion assembly to release ions into the cooking cavity at the third operating voltage includes: controlling the vaporization assembly to release water vapor into the cooking cavity at a first preset rate; During the process of the vaporization component releasing water vapor, the ion component is controlled to release ions into the cooking cavity at the third working voltage, so that the ions convert the water vapor into water ions.

8. The method according to any one of claims 5 to 7, characterized in that The cooking device also includes a pneumatic component, Controlling the ion assembly to release ions into the cooking cavity at the third operating voltage includes: controlling the pneumatic assembly to deliver air into the cooking cavity at a second preset rate; During the process of the pneumatic component conveying air, the ion component is controlled to release ions into the cooking cavity at the third working voltage, so that the ions convert the air into oxygen ions.

9. The method according to any one of claims 4 to 7, characterized in that The method further comprises: determining the temperature within the cooking cavity; When the temperature in the cooking cavity is lower than a fifth preset temperature, determining the operating voltage of the ion assembly to be a fifth operating voltage based on the temperature in the cooking cavity and a third value; wherein the fifth operating voltage is inversely proportional to the temperature in the cooking cavity, and the fifth preset temperature is lower than the third preset temperature; The ion component is controlled to release ions into the cooking cavity at the fifth operating voltage and the fifth operating duration, so that the ions sterilize the cooking cavity.

10. A cooking device, characterized in that: The cooking device comprises a cooking cavity, a heating component and an ion component, wherein the ion component comprises an ion generator for generating ions and an ion emitter for releasing the ions, and the device comprises: A cooking cavity for holding ingredients to be cooked; A heating component, used for heating the food in the cooking cavity; an ion component for releasing ions into the cooking cavity; A control component is used to control the heating component to heat the food in the cooking cavity in response to a cooking start instruction; when the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when the cooking cavity contains water vapor, control the ion component to release ions into the cooking cavity so that the ions act on aldehydes or alcohols produced by the food in the cooking cavity.

11. The device according to claim 10, characterized in that The device further comprises: A detection component, used to detect the temperature of the food; The control component is used to control the ion component to release ions into the cooking cavity when the temperature in the cooking cavity is greater than or equal to a third preset temperature, so that the water vapor in the cooking cavity adheres to the surface of the food.

12. The device according to claim 11, characterized in that The device further comprises: a vaporizing assembly, for releasing water vapor into the cooking cavity; The control component is used to control the vaporization component to release water vapor into the cooking cavity at a first preset rate; during the process of the vaporization component releasing water vapor, the control component is used to control the ionization component to release ions into the cooking cavity at a third operating voltage, so that the ions convert the water vapor into water ions.

13. The device according to claim 11, characterized in that The device further comprises: a pneumatic component, for delivering air into the cooking cavity; The control component is used to control the pneumatic component to deliver air to the cooking cavity at a second preset rate; during the process of the pneumatic component delivering air, the control component controls the ion component to release ions into the cooking cavity at a third operating voltage, so that the ions convert the air into oxygen ions.

14. A cooking device, characterized in that: The cooking device comprises a cooking cavity, a heating component and an ion component, wherein the ion component comprises an ion generator for generating ions and an ion emitter for releasing the ions, and the device comprises: a first control module, configured to control the heating assembly to heat the food in the cooking cavity in response to a cooking start instruction; The second control module is used to control the ion component to release ions into the cooking cavity when the temperature in the cooking cavity is greater than or equal to a first preset temperature, or when the cooking cavity contains water vapor, so that the ions act on aldehydes or alcohols produced by the food in the cooking cavity.

Images