Control method and device of cooking equipment and storage medium

Abstract

The invention discloses a control method and device of cooking equipment and a storage medium. The method comprises the steps of obtaining a preset temperature variation, a target volume value of a cooking cavity in the cooking equipment and a target category of to-be-cooked food in the cooking cavity; the cooking cavity is controlled to start preheating, and the target temperature change quantity and the humidity change rate of the cooking cavity are obtained; determining a target initial state of the to-be-cooked food according to the target temperature variation and the preset temperature variation; if the preheating of the cooking cavity is completed, determining a target steam amount generated by the cooking cavity in a second preheating process according to the humidity change rate, the target volume value and a second preheating duration; determining a target weight value of the to-be-cooked food according to the target initial state, the target category and the target steam quantity; according to the target category and the target weight value, target cooking duration is determined, and the cooking cavity is controlled to conduct heat preservation according to the target cooking duration. The cooking effect of the cooking equipment is improved.

Description

Technical Field

[0001] The present application relates to the technical field of cooking device control, and in particular to a cooking device control method, device, and storage medium. Background Art

[0002] In today's society, with the continuous improvement of people's living standards, people are not only using basic appliances such as range hoods and refrigerators, but are also increasingly using cooking products that enhance their quality of life, such as steamers and ovens. Some existing cooking products allow users to set the operating mode, operating temperature, and operating time according to the specific food. Simply place the food in the cooking appliance, and once the set operating time has expired, the food is essentially cooked.

[0003] Some existing cooking products feature smart recipes, allowing users to cook without having to set specific cooking times and temperatures. However, these times and temperatures are adjusted based on a specific weight of food, raising questions about the appropriateness of these settings. For beginners, using smart recipes can lead to mismatches between the actual cooking amount and the food, resulting in burnt or undercooked food. Summary of the Invention

[0004] The present application provides a control method, device and storage medium for cooking equipment, which can improve the cooking effect of the cooking equipment.

[0005] In one aspect, the present application provides a method for controlling a cooking device, the method comprising:

[0006] In response to a cooking instruction, obtaining a preset temperature change, a target volume value of a cooking cavity in a cooking device, and a target category of food to be cooked in the cooking cavity; the preset temperature change is a critical value for distinguishing whether the initial state of the food is a room temperature state or a frozen state;

[0007] controlling the cooking cavity to start preheating, and obtaining a target temperature change in the cooking cavity during a first preheating process and a humidity change rate during a second preheating process; the first preheating process being an initial preheating process in the second preheating process; and a first preheating duration of the first preheating process being less than a second preheating duration of the second preheating process;

[0008] determining a target initial state of the food to be cooked according to the target temperature change and the preset temperature change;

[0009] If the cooking cavity is preheated, determining a target amount of steam generated by the cooking cavity during the second preheating process according to the humidity change rate, the target volume value, and the second preheating time;

[0010] determining a target weight value of the food to be cooked according to the target initial state, the target category, and the target steam volume;

[0011] A target cooking time is determined according to the target category and the target weight value, and the cooking cavity is controlled to keep warm according to the target cooking time.

[0012] In an exemplary embodiment, if the cooking cavity is preheated, determining a target amount of steam generated by the cooking cavity during the second preheating process according to the humidity change rate, the target volume value, and the second preheating time includes:

[0013] If the cooking cavity is preheated, determining a target release rate of steam generated by the cooking cavity during the second preheating process according to the humidity change rate and the target volume value;

[0014] The target amount of steam generated by the cooking cavity during the second preheating process is determined according to the target release rate and the second preheating time.

[0015] In an exemplary embodiment, controlling the cooking cavity to start preheating and obtaining a target temperature change of the cooking cavity in a first preheating process and a humidity change rate in a second preheating process include:

[0016] Controlling the cooking cavity to start preheating and obtaining a first temperature value of the cooking cavity at an initial moment; the initial moment is the moment when the cooking cavity starts preheating;

[0017] Detecting the humidity value of the cooking cavity at preset intervals and obtaining the detection quantity value in real time;

[0018] If the preheating time of the cooking cavity is greater than or equal to the first preheating time, obtaining a second temperature value of the cooking cavity and a real-time temperature value of the cooking cavity;

[0019] calculating a difference between the second temperature value and the first temperature value to obtain the target temperature change of the cooking cavity during the first preheating process;

[0020] If the real-time temperature value is greater than or equal to a set temperature value, controlling the cooking cavity to stop preheating and start keeping warm; the set temperature value is determined based on the target category;

[0021] The humidity change rate of the cooking cavity during the second preheating process is determined according to the humidity value of each cooking cavity and the detection quantity value.

[0022] In an exemplary embodiment, determining the target initial state of the food to be cooked based on the target temperature change and the preset temperature change includes:

[0023] If the target temperature change is greater than or equal to the preset temperature change, determining that the target initial state of the food to be cooked is the normal temperature state;

[0024] If the target temperature change is less than the preset temperature change, it is determined that the target initial state of the food to be cooked is the frozen state.

[0025] In an exemplary embodiment, determining the target weight value of the food to be cooked according to the target initial state, the target category, and the target steam amount includes:

[0026] obtaining a steam density value of the steam in the cooking cavity and a target category identifier corresponding to the target category;

[0027] Searching for a moisture content value that matches the target category identifier in a category identifier moisture content relationship database to obtain a target moisture content value; the category identifier moisture content relationship database includes a mapping relationship between preset food category identifiers and preset food moisture content values;

[0028] obtaining a target weight calibration coefficient corresponding to the target initial state;

[0029] The target weight value is determined according to the target steam volume, the steam density value, the target water content value, and the target weight calibration coefficient.

[0030] In an exemplary embodiment, obtaining a target weight calibration coefficient corresponding to the target initial state includes:

[0031] Obtaining an initial weight calibration coefficient of the food to be cooked at the normal temperature;

[0032] If the target initial state is the normal temperature state, using the initial weight calibration coefficient as the target weight calibration coefficient;

[0033] If the target initial state is the frozen state, obtaining a secondary weight calibration coefficient; the secondary weight calibration coefficient represents a coefficient for calibrating the initial weight calibration coefficient when the target initial state is the frozen state;

[0034] The product value of the initial weight calibration coefficient and the secondary weight calibration coefficient is calculated to obtain the target weight calibration coefficient.

[0035] In an exemplary embodiment, determining a target cooking time according to the target category and the target weight value, and controlling the cooking cavity to keep warm according to the target cooking time, includes:

[0036] Searching a cooking time that matches the target category identifier in a category identifier-time relationship library to obtain an initial cooking time; the category identifier-time relationship library includes a mapping relationship between preset food category identifiers and preset cooking times; the initial cooking time is a cooking time set based on a preset weight value of the food to be cooked;

[0037] Calculating a ratio between the target weight value and the preset weight value to obtain a target ratio value;

[0038] The product value of the initial cooking time and the target ratio value is calculated to obtain the target cooking time, and the cooking cavity is controlled to keep warm according to the target cooking time.

[0039] In an exemplary embodiment, calculating the product of the initial cooking time and the target ratio value to obtain the target cooking time, and controlling the cooking cavity to keep warm according to the target cooking time, includes:

[0040] Calculating the product of the initial cooking time and the target ratio value to obtain the target cooking time;

[0041] Controlling the cooking cavity to continue keeping warm and obtaining the real-time cooking time of the cooking cavity;

[0042] If the real-time cooking time is greater than or equal to the target cooking time, the cooking cavity is controlled to stop keeping warm.

[0043] Another aspect provides a control device for a cooking device, the device comprising:

[0044] a first acquisition module configured to acquire, in response to a cooking instruction, a preset temperature change, a target volume of a cooking cavity in the cooking device, and a target category of food to be cooked in the cooking cavity; the preset temperature change being a critical value for distinguishing whether the initial state of the food is at room temperature or frozen;

[0045] a second acquisition module, configured to control the cooking cavity to start preheating, and acquire a target temperature change of the cooking cavity in a first preheating process and a humidity change rate in a second preheating process; the first preheating process being an initial preheating process in the second preheating process; and a first preheating duration of the first preheating process being shorter than a second preheating duration of the second preheating process;

[0046] a target initial state determination module, configured to determine a target initial state of the food to be cooked according to the target temperature change and the preset temperature change;

[0047] a target steam quantity determination module, configured to determine, if the cooking cavity is preheated, a target steam quantity generated by the cooking cavity during the second preheating process based on the humidity change rate, the target volume value, and the second preheating time;

[0048] a target weight value determination module, configured to determine a target weight value of the food to be cooked according to the target initial state, the target category, and the target steam volume;

[0049] The heat preservation module is used to determine the target cooking time according to the target category and the target weight value, and control the cooking cavity to keep warm according to the target cooking time.

[0050] On the other hand, an electronic device is provided, which includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, and the at least one instruction or at least one program is loaded by the processor and executes the control method of the cooking device as described above.

[0051] On the other hand, a computer-readable storage medium is provided, in which at least one instruction or at least one program is stored. The at least one instruction or at least one program is loaded and executed by a processor to implement the control method of the cooking device as described above.

[0052] Another aspect provides a computer program product or computer program, comprising computer instructions stored in a computer-readable storage medium. A processor of a computer device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the computer device to implement the cooking device control method described above.

[0053] The present application provides a control method, device and storage medium for a cooking device, which have the following technical effects: in response to a cooking instruction, the present application obtains a preset temperature change, a target volume value of a cooking cavity in a cooking device and a target category of food to be cooked in the cooking cavity; the preset temperature change is a critical value for distinguishing whether the initial state of the food is a room temperature state or a frozen state; the cooking cavity is controlled to start preheating, and the target temperature change of the cooking cavity in the first preheating process and the humidity change rate in the second preheating process are obtained; the first preheating process is the initial preheating process of the second preheating process; the first preheating time of the first preheating process is The second preheating time is shorter than the second preheating time of the second preheating process; the target initial state of the food to be cooked is determined based on the target temperature change and the preset temperature change; if the cooking cavity is preheated, the target steam volume generated by the cooking cavity during the second preheating process is determined based on the humidity change rate, the target volume value, and the second preheating time; the target weight value of the food to be cooked is determined based on the target initial state, the target category, and the target steam volume; the target cooking time is determined based on the target category and the target weight value, and the cooking cavity is controlled to keep warm according to the target cooking time. The present application can obtain the target initial state of the food to be cooked during the first preheating process, and can determine the target weight value of the food to be cooked based on the target category, humidity change rate, and target steam volume of the food to be cooked, thereby avoiding the introduction of a weighing sensor and reducing costs; by combining the target category and target weight value to determine the target cooking time, it is helpful for the cooking device to adaptively adjust the target cooking time according to the target weight value and target category of the food to be cooked, thereby improving the cooking effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] In order to more clearly illustrate the technical solutions and advantages of the embodiments of this specification or the prior art, the following is a brief introduction to the drawings required for use in the embodiments or the prior art descriptions. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0055] Figure 1 This is a flow chart of a method for controlling a cooking device provided in an embodiment of this specification;

[0056] Figure 2 This is a flow chart of a method for determining a target temperature change amount and a humidity change rate provided in an embodiment of this specification;

[0057] Figure 3 This is a flow chart of a method for determining a target weight value provided in an embodiment of this specification;

[0058] Figure 4 This is a flow chart of a method for determining a target weight calibration coefficient provided in an embodiment of this specification;

[0059] Figure 5 This is a flow chart of a method for determining a target cooking time provided in an embodiment of this specification;

[0060] Figure 6 This is a flow chart of a cooking cavity heat preservation method provided in an embodiment of this specification;

[0061] Figure 7 It is a structural diagram of the control device of the cooking device provided in the embodiment of this specification.

[0062] Figure 8 It is a structural diagram of a server of a cooking device control method provided in an embodiment of this specification. DETAILED DESCRIPTION

[0063] The following will be combined with the drawings in the embodiments of this specification to clearly and completely describe the technical solutions in the embodiments of this specification. Obviously, the embodiments described are only part of the embodiments of this application, not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0064] It should be noted that the terms "first", "second", etc. in the specification and claims of this application and the above-mentioned drawings are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the application described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions. For example, a process, method, system, product, or server that includes a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products, or devices.

[0065] The following describes a control method for a cooking device of the present application. Figure 1This is a flow chart of a control method for a cooking device provided in an embodiment of this specification. This specification provides method operation steps as described in the embodiment or flow chart, but may include more or fewer operation steps based on conventional or non-creative labor. The order of steps listed in the embodiment is only one way of executing the steps among many, and does not represent the only execution order. When the actual system or server product is executed, it can be executed in sequence or in parallel (for example, in a parallel processor or multi-threaded processing environment) according to the method shown in the embodiment or the accompanying drawings. Specifically, Figure 1 As shown, the method can be applied to a controller corresponding to a cooking device, and the method includes:

[0066] S101: In response to a cooking instruction, a preset temperature change, a target volume value of a cooking cavity in a cooking device, and a target category of food to be cooked in the cooking cavity are obtained; the preset temperature change is a critical value for distinguishing whether the initial state of the food is a room temperature state or a frozen state.

[0067] In the embodiment of this specification, the cooking device can be an oven or a cooking device with a baking mode. The cooking device is provided with a cooking cavity. When the cooking device receives a cooking instruction, it obtains a preset temperature change, a volume value V of the cooking cavity, and the cooking cavity volume value V. 腔体 and the target category of the food to be cooked in the cooking cavity; wherein the preset temperature change is a critical value for distinguishing whether the initial state of the food is a normal temperature state or a frozen state. For example, in actual use, when the temperature change of the cooking cavity is less than the preset temperature change, the initial state of the food is a frozen state; when the temperature change of the cooking cavity is greater than or equal to the preset temperature change, the initial state of the food is a normal temperature state; the target category of the food to be cooked can be determined based on user input or an intelligent recipe.

[0068] S103: Control the cooking cavity to start preheating, and obtain the target temperature change of the cooking cavity in the first preheating process and the humidity change rate in the second preheating process; the first preheating process is the initial preheating process in the second preheating process; the first preheating time of the first preheating process is less than the second preheating time of the second preheating process.

[0069] In an embodiment of the present specification, the cooking cavity is controlled to start preheating, and the second preheating duration of the second preheating process can be determined based on the duration of the temperature change in the cooking cavity during the preheating process; during preheating, the complete preheating process, that is, the humidity change rate of the cooking cavity during the second preheating process, can be obtained, so as to calculate the target steam amount generated by the cooking cavity during the preheating process, and thus calculate the target weight value of the food to be cooked based on the target steam amount; at the same time, the target temperature change of the cooking cavity during the first preheating process can be obtained, wherein the first preheating process is the initial preheating process in the second preheating process, that is, the initial stage of the entire preheating process, and the first preheating duration corresponding to the first preheating process is less than the second preheating duration corresponding to the second preheating process.

[0070] In the embodiment of the present specification, the cooking cavity is controlled to start preheating, and the target temperature change of the cooking cavity in the first preheating process and the humidity change rate in the second preheating process are obtained, such as Figure 2 As shown, Figure 2 A flow chart of a method for determining a target temperature change and a humidity change rate provided in an embodiment of this specification includes:

[0071] S201: Control the cooking cavity to start preheating, and obtain a first temperature value of the cooking cavity at an initial moment; the initial moment is the moment when the cooking cavity starts preheating.

[0072] In an embodiment of the present specification, the cooking cavity is controlled to start heating, and the moment when the cooking cavity starts preheating is taken as the initial moment, which can be recorded as t1, and the first temperature value of the cooking cavity at the initial moment is obtained, wherein the first temperature value is collected based on the temperature sensor in the cooking cavity.

[0073] S202: Detecting the humidity value of the cooking cavity at preset intervals, and obtaining the detection quantity value in real time.

[0074] In an embodiment of the present specification, a humidity sensor in the cooking cavity detects the humidity value of the cooking cavity at preset intervals, and obtains the collection time corresponding to each humidity value, wherein the preset interval is very short, which can be understood as the preset interval tends to 0, and the detection quantity value is obtained in real time.

[0075] S203: If the preheating time of the cooking cavity is greater than or equal to the first preheating time, obtain a second temperature value of the cooking cavity and a real-time temperature value of the cooking cavity.

[0076] In this embodiment of the present specification, if the preheating time of the cooking cavity is greater than or equal to the first preheating time, that is, the first preheating process has been completed, then the second temperature value of the cooking cavity at this time and the real-time temperature value of the cooking cavity are obtained.

[0077] S204: Calculate the difference between the second temperature value and the first temperature value to obtain the target temperature change of the cooking cavity in the first preheating process.

[0078] In the embodiment of the present specification, the target temperature change of the cooking cavity in the first preheating process can be obtained by calculating the difference between the second temperature value and the first temperature value.

[0079] S205: If the real-time temperature value is greater than or equal to the set temperature value, control the cooking cavity to stop preheating and start keeping warm; the set temperature value is determined based on the target category.

[0080] In an embodiment of the present specification, different set temperature values ​​can be determined based on the target category of the food to be cooked. For example, if the target category is egg tarts, the set temperature value is 190°C; if the target category is chicken fillets, the set temperature value is 220°C; if the target category is dinner rolls, the set temperature value is 160°C, and the set temperature value of frozen food is generally higher than 100°C; during the preheating process, if the real-time temperature value is greater than or equal to the set temperature value, it indicates that the cooking cavity has completed the entire preheating process, that is, the second preheating process, the cooking cavity is controlled to stop preheating, and the working state of the cooking cavity is switched to the keep warm state. At the same time, the second preheating time can be determined based on the difference between the moment when the cooking cavity reaches the set temperature value and the initial moment.

[0081] S206: Determine the humidity change rate of the cooking cavity during the second preheating process according to the humidity value of each cooking cavity and the detection quantity value.

[0082] In the embodiment of this specification, according to the humidity value of each cooking cavity and the collection time corresponding to each humidity value, the humidity change Δh corresponding to every two adjacent collection times Δt can be obtained, thereby obtaining the instantaneous change rate Thus, all instantaneous change rates are calculated and the average value is calculated based on the detected quantity value, and the humidity change rate of the second preheating process can be obtained. Calculating the target temperature change of the cooking cavity during the first preheating process helps determine the target initial state of the food to be cooked; calculating the humidity change rate of the cooking cavity during the second preheating process helps calculate in real time the target amount of steam generated by the cooking cavity during the preheating process, which can be combined with the target initial state to accurately calculate the target weight value of the food to be cooked, thereby improving the intelligence level of the cooking equipment.

[0083] S105: Determine a target initial state of the food to be cooked according to the target temperature change and the preset temperature change.

[0084] In the embodiment of this specification, since the temperature of food in different initial states is different, the temperature change generated after the cooking cavity starts preheating is also different. Therefore, the target initial state of the food to be cooked can be determined based on the target temperature change and the preset temperature change.

[0085] In the embodiment of the present specification, determining the target initial state of the food to be cooked according to the target temperature change and the preset temperature change includes:

[0086] If the target temperature change is greater than or equal to the preset temperature change, determining that the target initial state of the food to be cooked is the normal temperature state;

[0087] In the embodiment of the present specification, when the cooking cavity is preheated, if the target temperature change is greater than or equal to the preset temperature change, since room temperature food does not undergo phase change during the heating process and the heat exchange is efficient, in the first preheating process, which is the initial stage of preheating, within a fixed time, the temperature change of room temperature food is greater than the temperature change of frozen food, so the target initial state of the food to be cooked is the room temperature state.

[0088] If the target temperature change is less than the preset temperature change, it is determined that the target initial state of the food to be cooked is the frozen state.

[0089] In the embodiments of this specification, when the cooking cavity is preheated, frozen food typically contains ice crystals. When exposed to a higher temperature, the melting process requires a significant amount of latent heat, causing the temperature to stagnate near freezing until the ice completely melts. Therefore, during the first preheating process, the initial stage of preheating, the ice layer hinders heat transfer for a fixed period of time. The temperature change of the frozen food is smaller than that of room temperature food, and the target initial state of the food to be cooked is a frozen state. By setting a preset temperature change to determine the target initial state of the food to be cooked, it is possible to subsequently develop different weight calculation formulas for foods with different target initial states, thereby determining the corresponding target cooking time, avoiding ineffective heating, and improving the cooking effect of the cooking device.

[0090] S107: If the cooking cavity is preheated, determine a target amount of steam generated by the cooking cavity during the second preheating process according to the humidity change rate, the target volume value, and the second preheating time.

[0091] In an embodiment of the present specification, if the cooking cavity is preheated, the target amount of steam generated by the cooking cavity during the second preheating process can be determined based on the calculated humidity change rate of the cooking cavity during the second preheating process, the target volume value of the cooking cavity, and the second preheating time of the entire preheating process, so as to accurately calculate the target weight value of the food to be cooked.

[0092] In an embodiment of the present specification, if the cooking cavity is preheated, determining the target amount of steam generated by the cooking cavity during the second preheating process according to the humidity change rate, the target volume value, and the second preheating time includes:

[0093] If the cooking cavity is preheated, determining a target release rate of steam generated by the cooking cavity during the second preheating process according to the humidity change rate and the target volume value;

[0094] In the embodiment of this specification, if the cooking cavity is preheated, the target release rate of steam generated by the cooking cavity during the second preheating process can be obtained by multiplying the humidity change rate and the target volume value. Specifically, the target release rate is calculated as follows:

[0095]

[0096] in, is the target release rate; V 腔体 is the target volume value; is the humidity change rate.

[0097] The target amount of steam generated by the cooking cavity during the second preheating process is determined according to the target release rate and the second preheating time.

[0098] In the embodiment of the present specification, since the target release rate is the release rate of steam generated in the cooking cavity during the entire second preheating process, the target release rate can be time-integrated to obtain the target amount of steam generated in the cooking cavity during the second preheating process. The target steam amount is calculated using the following formula:

[0099]

[0100] Among them, V steam is the target steam volume; t end The second warm-up time; is the target release rate.

[0101] By calculating the target steam volume based on the target release rate and the second preheating time calculated in real time, it is helpful to accurately calculate the target weight value of the food to be cooked based on the target steam volume, thereby obtaining the target cooking time that matches the food to be cooked, avoiding excessive or ineffective heating, saving energy, and helping to improve the cooking effect and intelligence level of the cooking equipment.

[0102] S109: Determine a target weight value of the food to be cooked according to the target initial state, the target category, and the target steam volume.

[0103] In an embodiment of the present specification, different weight calibration coefficients can be determined according to the target initial state of the food to be cooked, and the corresponding moisture content value can be determined according to the target category of the food to be cooked. Finally, the target weight value of the food to be cooked is calculated by combining the weight calibration coefficient, the moisture content value and the target steam volume to determine the target cooking time required for the food to be cooked.

[0104] In the embodiment of this specification, the target weight value of the food to be cooked is determined according to the target initial state, the target category and the target steam volume, such as Figure 3 As shown, Figure 3 A flow chart of a method for determining a target weight value provided in an embodiment of this specification includes:

[0105] S301: Acquire a steam density value of the steam in the cooking cavity and a target category identifier corresponding to the target category.

[0106] In an embodiment of the present specification, the steam density value of the steam in the cooking cavity and the target category identifier corresponding to the target category are obtained; wherein the steam density value is a fixed value, illustratively, it can be 0.6; different categories of food are provided with corresponding category identifiers, illustratively, the target category can be egg tarts, chicken chops, small dinner rolls, etc. When the target category is egg tarts, the target category identifier is A, when the target category is chicken chops, the target category identifier is B, and when the target category is small dinner rolls, the target category identifier is C.

[0107] S302: Searching for a moisture content value matching the target category identifier in a category identifier-water content relationship database to obtain a target moisture content value; the category identifier-water content relationship database includes a mapping relationship between preset food category identifiers and preset food moisture content values.

[0108] In an embodiment of the present specification, the category identification relationship library can be a formula, a table or other form that includes a mapping relationship between a preset food category identification and a preset food moisture content value. For example, the target category can be egg tarts, chicken chops, dinner rolls, etc. When the target category is egg tarts, the target category identification is A, and the corresponding moisture content value is 40%; when the target category is chicken chops, the target category identification is B, and the corresponding moisture content value is 65%; when the target category is dinner rolls, the target category identification is C, and the corresponding moisture content value is 55%. Assuming that the food to be cooked is egg tarts, the target category identification is A. When the category identification relationship library is a formula, the target category identification A is input into the category identification relationship library to obtain the target moisture content value W0, which is 40%; when the category identification relationship library is a table, the moisture content value corresponding to the target category identification A is searched in the category identification relationship library to obtain the target moisture content value W0, which is 40%.

[0109] S303: Obtain a target weight calibration coefficient corresponding to the target initial state.

[0110] In the embodiment of this specification, a target weight calibration coefficient corresponding to the target initial state is obtained for calculating the effective weight, and different target weight calibration coefficients correspond to different target initial states.

[0111] In the embodiment of this specification, the target weight calibration coefficient corresponding to the target initial state is obtained, such as Figure 4 As shown, Figure 4 A flow chart of a method for determining a target weight calibration coefficient provided in an embodiment of this specification includes:

[0112] S401: Obtaining an initial weight calibration coefficient of the food to be cooked at the normal temperature.

[0113] In an embodiment of the present specification, an initial weight calibration coefficient k1 is obtained for the food to be cooked at room temperature. The initial weight calibration coefficient is pre-stored in the controller of the cooking device and is used to correct for theoretical deviations between steam generation efficiency and food moisture conversion. Specifically, in actual cooking, not all moisture is converted to steam; some may remain or evaporate incompletely. The initial weight calibration coefficient k1 can be used to correct for deviations from the measured or theoretical value of the steam volume. If there is an error in the moisture content value, the initial weight calibration coefficient k1 can also indirectly compensate for this error. If steam condenses or leaks during transmission, the initial weight calibration coefficient k1 can also amplify the theoretical value to match actual requirements. Therefore, the initial weight calibration coefficient k1 is actually a weight calibration coefficient calculated after multiple experiments and applicable to various types of room temperature food. Furthermore, for different models of cooking equipment, since different models of cooking equipment have different drying capacities, the initial weight calibration coefficients corresponding to different models of cooking equipment will also vary accordingly, i.e., each model of cooking equipment has its own corresponding initial weight calibration coefficient.

[0114] S402: If the target initial state is the normal temperature state, use the initial weight calibration coefficient as the target weight calibration coefficient.

[0115] In the embodiment of this specification, if the target initial state is room temperature, interference other than the factors calibrated by the initial weight calibration coefficient is excluded when calculating the food to be cooked, so the initial weight calibration coefficient can be used as the target weight calibration coefficient.

[0116] S403: If the target initial state is the frozen state, obtain a secondary weight calibration coefficient; the secondary weight calibration coefficient represents a coefficient for calibrating the initial weight calibration coefficient when the target initial state is the frozen state.

[0117] In the embodiments of this specification, if the target initial state is a frozen state, a secondary weight calibration coefficient k2 is obtained; the secondary weight calibration coefficient is a coefficient used to calibrate the initial weight calibration coefficient when the target initial state is a frozen state. Specifically, since the initial weight calibration coefficient only calibrates deviations in room temperature food during the cooking process, the secondary weight calibration coefficient k2 can be used to correct for the problem of increased water loss in frozen food during thawing or cooking due to melting ice crystals, resulting in a reduction in the effective weight actually participating in subsequent processes. Generally, the secondary weight calibration coefficient k2 is less than 1, indicating that the effective weight of the frozen food needs to be proportionally reduced. The secondary weight calibration coefficient k2 can also be used to correct for freezing-specific errors such as latent heat of phase change and heat conduction delay. In addition, for different models of cooking equipment, since different models of cooking equipment have different drying capacities, the corresponding second weight calibration coefficients of different models of cooking equipment will also vary accordingly, that is, each model of cooking equipment has a corresponding second weight calibration coefficient.

[0118] S404: Calculate the product of the initial weight calibration coefficient and the secondary weight calibration coefficient to obtain the target weight calibration coefficient.

[0119] In the embodiments of this specification, the target weight calibration coefficient k1·k2 for food to be cooked whose target initial state is frozen is calculated by multiplying the initial weight calibration coefficient k1 by the secondary weight calibration coefficient k2. Setting different target weight calibration coefficients for food with room temperature and frozen target initial states helps avoid mixing errors between the two types of food, improves the calibration accuracy of food weight values, and facilitates the subsequent calculation of accurate target weight values ​​and target cooking times. This improves the cooking efficiency of the cooking device, reduces energy consumption, and avoids food waste.

[0120] S304: Determine the target weight value according to the target steam volume, the steam density value, the target water content value, and the target weight calibration coefficient.

[0121] In the embodiment of this specification, the target weight of the food to be cooked can be calculated based on the target steam volume, steam density, target water content, and target weight calibration coefficient. Specifically, if the target initial state of the food to be cooked is room temperature, the target weight is calculated using the following formula:

[0122]

[0123] Where m is the target weight value; k1 is the target weight calibration coefficient; V steam is the target steam volume; ρ steam is the steam density value; W0 is the target water content value;

[0124] If the target initial state of the food to be cooked is frozen, the target weight value is calculated as follows:

[0125]

[0126] Where m is the target weight value; k1 is the initial weight calibration coefficient; k2 is the secondary weight calibration coefficient; V steam is the target steam volume; ρ steam is the steam density value; W0 is the target water content value;

[0127] By setting different target weight calibration coefficients for foods to be cooked in different target initial states, it is helpful to correct the actual water content in the food to be cooked and reduce the calculation error of the food weight value; by combining the steam density value and the target water content value, it is helpful to use the steam release amount to reversely infer the evaporated water of the food, thereby improving the accuracy of the target weight value calculation result, and helping to determine the target cooking time suitable for the food to be cooked, while avoiding the introduction of weight sensors and avoiding energy waste.

[0128] S111: Determine a target cooking time according to the target category and the target weight value, and control the cooking cavity to keep warm according to the target cooking time.

[0129] In the embodiments of this specification, during actual cooking, different categories of food have corresponding different cooking times. However, the generally prescribed cooking time is determined based on a reference weight value. Therefore, the set cooking time can be adjusted based on the specific weight value of a specific category of food to obtain a target cooking time, and the cooking cavity is controlled to keep warm according to the target cooking time. At the same time, before cooking, users usually set a cooking time by themselves. However, in order to adapt to different weight values ​​and categories of food to be cooked, after calculating the target cooking time, the target cooking time can be used to replace the initially set cooking time, thereby improving the cooking effect.

[0130] In the embodiment of this specification, the target cooking time is determined according to the target category and the target weight value, and the cooking cavity is controlled to keep warm according to the target cooking time. Figure 5 As shown, Figure 5 A flowchart of a method for determining a target cooking time provided in an embodiment of this specification includes:

[0131] S501: Search for a cooking time that matches the target category identifier in a category identifier-time relationship library to obtain an initial cooking time; the category identifier-time relationship library includes a mapping relationship between preset food category identifiers and preset cooking times; the initial cooking time is a cooking time set based on the preset weight value of the food to be cooked.

[0132] In an embodiment of the present specification, the category identification time relationship library can be a formula, a table or other forms, but all include a mapping relationship between a preset food category identification and a preset cooking time; the target category can be egg tarts, chicken chops, small dinner rolls, etc. When the target category is egg tarts, the target category identification is A, and the corresponding initial cooking time is 20 minutes; when the target category is chicken chops, the target category identification is B, and the corresponding initial cooking time is 25 minutes; when the target category is small dinner rolls, the target category identification is C, and the corresponding initial cooking time is 18 minutes. Assuming that the food to be cooked is egg tarts, the target category identification is A, and the initial cooking time is 20 minutes, and the initial cooking time is based on the preset weight value, for example, it can be calculated for a 70g egg tart.

[0133] S502: Calculate the ratio between the target weight value and the preset weight value to obtain a target ratio value.

[0134] In the embodiment of the present specification, the ratio between the target weight value and the preset weight value is calculated to obtain a target ratio value, which helps to determine the actual cooking time required for the food to be cooked.

[0135] S503: Calculate the product of the initial cooking time and the target ratio value to obtain the target cooking time, and control the cooking cavity to keep warm according to the target cooking time.

[0136] In the embodiments of this specification, the target cooking time required for the food to be cooked is calculated by multiplying the initial cooking time by the target ratio. This allows the cooking chamber to be controlled to maintain heat according to the target cooking time. By establishing a category-identification-time relationship library, the cooking device can determine the initial cooking time for a food based solely on its target category. Furthermore, the target cooking time can be adjusted in real time based on the target ratio, improving the cooking performance of the cooking device, flexibly adapting to different food categories, and enhancing the intelligence of the cooking device.

[0137] In the embodiment of this specification, the product value of the initial cooking time and the target ratio value is calculated to obtain the target cooking time, and the cooking cavity is controlled to keep warm according to the target cooking time. Figure 6 As shown, Figure 6A schematic flow chart of a cooking cavity heat preservation method provided in an embodiment of this specification includes:

[0138] S601: Calculate the product of the initial cooking time and the target ratio value to obtain the target cooking time.

[0139] In the embodiment of the present specification, the target cooking time corresponding to the food to be cooked can be obtained by calculating the product value of the initial cooking time and the target ratio value.

[0140] S602: Control the cooking cavity to continue keeping warm, and obtain the real-time cooking time of the cooking cavity.

[0141] In the embodiment of this specification, controlling the cooking cavity to continue keeping warm and obtaining the real-time cooking time of the cooking cavity helps to control the keeping warm time of the cooking cavity to be within the target cooking time.

[0142] S603: If the real-time cooking time is greater than or equal to the target cooking time, control the cooking cavity to stop keeping warm.

[0143] In the embodiments of this specification, if the cooking cavity's real-time cooking time is greater than or equal to the target cooking time, the cooking cavity's operation is complete, and the cooking cavity's heat preservation function is stopped. By obtaining the real-time cooking time of the cooking cavity during the heating process, it is possible to accurately control the cooking cavity's operating time within the target cooking time, avoid ineffective or excessive heating, and improve the cooking performance of the cooking device.

[0144] This manual also provides control devices for cooking equipment, such as Figure 7 As shown, the device includes:

[0145] The first acquisition module 701 is configured to acquire, in response to a cooking instruction, a preset temperature change, a target volume of a cooking cavity in a cooking device, and a target category of food to be cooked in the cooking cavity; the preset temperature change is a critical value for distinguishing whether the initial state of the food is at room temperature or frozen;

[0146] A second acquisition module 702 is configured to control the cooking cavity to start preheating and acquire a target temperature change of the cooking cavity during a first preheating process and a humidity change rate during a second preheating process; the first preheating process is an initial preheating process in the second preheating process; and a first preheating duration of the first preheating process is less than a second preheating duration of the second preheating process.

[0147] a target initial state determining module 703, configured to determine a target initial state of the food to be cooked according to the target temperature change and the preset temperature change;

[0148] a target steam quantity determination module 704, configured to determine a target steam quantity generated by the cooking cavity during the second preheating process based on the humidity change rate, the target volume value, and the second preheating time if the cooking cavity preheating is completed;

[0149] a target weight value determining module 705, configured to determine a target weight value of the food to be cooked according to the target initial state, the target category, and the target steam volume;

[0150] The heat preservation module 706 is used to determine the target cooking time according to the target category and the target weight value, and control the cooking cavity to keep warm according to the target cooking time.

[0151] In some embodiments, the target steam quantity determination module further includes:

[0152] a target release rate determination submodule, configured to determine, if the cooking cavity is preheated, a target release rate of steam generated by the cooking cavity during the second preheating process based on the humidity change rate and the target volume value;

[0153] The target steam amount determination submodule is configured to determine the target steam amount generated by the cooking cavity during the second preheating process according to the target release rate and the second preheating time.

[0154] In some embodiments, the second acquisition module further includes:

[0155] a first temperature value acquisition submodule, configured to control the cooking cavity to start preheating and acquire a first temperature value of the cooking cavity at an initial moment; the initial moment being the moment when the cooking cavity starts preheating;

[0156] A detection quantity value acquisition submodule is used to detect the humidity value of the cooking cavity at preset intervals and obtain the detection quantity value in real time;

[0157] a temperature value acquisition submodule, configured to acquire a second temperature value of the cooking cavity and a real-time temperature value of the cooking cavity if the preheating time of the cooking cavity is greater than or equal to the first preheating time;

[0158] a target temperature variation determination submodule, configured to calculate a difference between the second temperature value and the first temperature value to obtain the target temperature variation of the cooking cavity during the first preheating process;

[0159] a heat preservation submodule, configured to control the cooking cavity to stop preheating and start heat preservation if the real-time temperature value is greater than or equal to a set temperature value; the set temperature value is determined based on the target category;

[0160] The humidity change rate determination submodule is configured to determine the humidity change rate of the cooking cavity during the second preheating process according to the humidity value of each cooking cavity and the detection quantity value.

[0161] In some embodiments, the target initial state determination module further includes:

[0162] a normal temperature state determining submodule, configured to determine that the target initial state of the food to be cooked is the normal temperature state if the target temperature change is greater than or equal to the preset temperature change;

[0163] The frozen state determination submodule is configured to determine that the target initial state of the food to be cooked is the frozen state if the target temperature change is less than the preset temperature change.

[0164] In some embodiments, the target weight value determination module further includes:

[0165] a first acquisition submodule, configured to acquire a steam density value of the steam in the cooking cavity and a target category identifier corresponding to the target category;

[0166] a target moisture content value determination submodule, configured to search a category identifier moisture content relationship library for a moisture content value that matches the target category identifier to obtain the target moisture content value; the category identifier moisture content relationship library includes a mapping relationship between preset food category identifiers and preset food moisture content values;

[0167] a target weight calibration coefficient acquisition submodule, configured to acquire a target weight calibration coefficient corresponding to the target initial state;

[0168] The target weight value determination submodule is configured to determine the target weight value according to the target steam quantity, the steam density value, the target water content value, and the target weight calibration coefficient.

[0169] In some embodiments, the target weight calibration coefficient acquisition submodule further includes:

[0170] an initial weight calibration coefficient acquisition submodule, configured to acquire an initial weight calibration coefficient of the food to be cooked at the normal temperature;

[0171] a first target weight calibration coefficient determination submodule, configured to use the initial weight calibration coefficient as the target weight calibration coefficient if the target initial state is the normal temperature state;

[0172] a secondary weight calibration coefficient acquisition submodule, configured to acquire a secondary weight calibration coefficient if the target initial state is the frozen state; the secondary weight calibration coefficient represents a coefficient for calibrating the initial weight calibration coefficient when the target initial state is the frozen state;

[0173] The second target weight calibration coefficient determination submodule is configured to calculate the product of the initial weight calibration coefficient and the secondary weight calibration coefficient to obtain the target weight calibration coefficient.

[0174] In some embodiments, the thermal insulation module further comprises:

[0175] an initial cooking time determination submodule, configured to search a category identifier-time relationship library for a cooking time that matches the target category identifier to obtain an initial cooking time; the category identifier-time relationship library includes a mapping relationship between preset food category identifiers and preset cooking times; the initial cooking time is a cooking time set based on a preset weight value of the food to be cooked;

[0176] a target ratio value determination submodule, configured to calculate a ratio value between the target weight value and the preset weight value to obtain a target ratio value;

[0177] The target cooking time determination submodule is used to calculate the product value of the initial cooking time and the target ratio value to obtain the target cooking time, and control the cooking cavity to keep warm according to the target cooking time.

[0178] In some embodiments, the target cooking time determination submodule further includes:

[0179] a target cooking time determining unit, configured to calculate a product value of the initial cooking time and the target ratio value to obtain the target cooking time;

[0180] an acquisition unit, configured to control the cooking cavity to continue keeping warm and acquire the real-time cooking time of the cooking cavity;

[0181] The heat preservation stopping unit is used to control the cooking cavity to stop heat preservation if the real-time cooking time is greater than or equal to the target cooking time.

[0182] The device and method embodiments in the device embodiments are based on the same inventive concept.

[0183] An embodiment of the present specification provides an electronic device, which includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, and the at least one instruction or at least one program is loaded and executed by the processor to implement a control method for a cooking device as provided in the above method embodiment.

[0184] An embodiment of the present application also provides a computer storage medium, which can be set in a terminal to store at least one instruction or at least one program related to a control method for a cooking device in a method embodiment. The at least one instruction or at least one program is loaded and executed by the processor to implement the control method for the cooking device provided by the above method embodiment.

[0185] Embodiments of the present application also provide a computer program product or computer program, which includes computer instructions stored in a computer-readable storage medium. A processor of a computer device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the computer device to implement the cooking device control method provided in the above method embodiment.

[0186] The memory described in the embodiments of this specification can be used to store software programs and modules, and the processor executes various functional applications and data processing by running the software programs and modules stored in the memory. The memory may mainly include a program storage area and a data storage area, wherein the program storage area can store an operating system, application programs required for functions, etc.; the data storage area can store data created according to the use of the device, etc. In addition, the memory may include a high-speed random access memory and may also include a non-volatile memory, such as at least one disk storage device, a flash memory device, or other volatile solid-state storage device. Accordingly, the memory may also include a memory controller to provide the processor with access to the memory.

[0187] The control method embodiment of the cooking device provided in the embodiment of this specification can be executed in a mobile terminal, a computer terminal, a server or a similar computing device. Taking running on a server as an example, Figure 8 This is a hardware structure diagram of a server of a cooking device control method provided in an embodiment of this specification. Figure 8As shown, the server 800 may have relatively large differences due to different configurations or performances, and may include one or more central processing units (CPUs) 810 (the central processing unit 810 may include but is not limited to a processing device such as a microprocessor MCU or a programmable logic device FPGA), a memory 830 for storing data, and one or more storage media 820 (such as one or more mass storage devices) for storing application programs 823 or data 822. Among them, the memory 830 and the storage medium 820 can be temporary storage or permanent storage. The program stored in the storage medium 820 may include one or more modules, each module may include a series of instruction operations on the server. Furthermore, the central processing unit 810 can be configured to communicate with the storage medium 820 to execute a series of instruction operations in the storage medium 820 on the server 800. The server 800 may also include one or more power supplies 860, one or more wired or wireless network interfaces 850, one or more input and output interfaces 840, and / or one or more operating systems 821, such as Windows Server™, Mac OS X™, Unix™, Linux™, FreeBSD™, etc.

[0188] The input / output interface 840 can be used to receive or send data via a network. Specific examples of the aforementioned network may include a wireless network provided by the communication provider of the server 800. In one embodiment, the input / output interface 840 includes a network interface controller (NIC), which can be connected to other network devices via a base station to communicate with the Internet. In one embodiment, the input / output interface 840 can be a radio frequency (RF) module for wirelessly communicating with the Internet.

[0189] It can be understood by those skilled in the art that Figure 8 The structure shown is only for illustration and does not limit the structure of the above electronic device. Figure 8 More or fewer components than shown, or with Figure 8 Different configurations shown.

[0190] From the embodiments of the control method, device and storage medium of the cooking device provided by the above-mentioned application, it can be seen that the application obtains a preset temperature change, a target volume value of the cooking cavity in the cooking device and a target category of the food to be cooked in the cooking cavity in response to a cooking instruction; the preset temperature change is a critical value for distinguishing whether the initial state of the food is a room temperature state or a frozen state; the cooking cavity is controlled to start preheating, and the target temperature change of the cooking cavity in the first preheating process and the humidity change rate in the second preheating process are obtained; the first preheating process is the initial preheating process of the second preheating process; the first preheating time of the first preheating process is less than The invention also provides a method for controlling the cooking cavity to maintain heat according to the target cooking time. The method further includes: determining a target initial state of the food to be cooked based on the target temperature change and the preset temperature change; determining a target steam volume generated by the cooking cavity during the second preheating process based on the humidity change rate, the target volume, and the second preheating time if preheating of the cooking cavity is complete; determining a target weight of the food to be cooked based on the target initial state, the target category, and the target steam volume; determining a target cooking time based on the target category and the target weight, and controlling the cooking cavity to maintain heat according to the target cooking time. Calculating the target cooking time for the food to be cooked based on the target category of the food to be cooked, the calculated target steam volume, and the target weight facilitates adaptive cooking time based on the weight and category of the food to be cooked, thereby ensuring cooking quality. Calculating the target weight of the food to be cooked based on the target category of the food to be cooked, the target initial state, the target steam volume, and the target weight calibration coefficient facilitates accurate acquisition of the weight of the food to be cooked while avoiding the need for a weight sensor, thereby reducing costs while improving the accuracy of target weight calculation results and enhancing the intelligence of the cooking device.

[0191] It should be noted that the order in which the embodiments of this specification are presented is for illustrative purposes only and does not represent the superiority or inferiority of the embodiments. Furthermore, the foregoing descriptions are of specific embodiments of this specification. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps recited in the claims may be performed in an order different from that in the embodiments and still achieve the desired results. Furthermore, the processes depicted in the accompanying drawings do not necessarily require the specific order or sequential order shown to achieve the desired results. In certain embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0192] The various embodiments in this specification are described in a progressive manner. Similar portions between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from the other embodiments. In particular, the device, equipment, and storage medium embodiments are generally similar to the method embodiments, so their descriptions are relatively simplified. For relevant portions, refer to the descriptions of the method embodiments.

[0193] Those skilled in the art will understand that all or part of the steps of implementing the above embodiments may be accomplished by hardware, or by a program instructing the relevant hardware to accomplish the steps. The program may be stored in a computer storage medium, and the above-mentioned storage medium may be a read-only memory, a disk, or an optical disk, etc.

[0194] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application should be included in the scope of protection of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The method comprises: In response to a cooking instruction, obtaining a preset temperature change, a target volume value of a cooking cavity in a cooking device, and a target category of food to be cooked in the cooking cavity; the preset temperature change is a critical value for distinguishing whether the initial state of the food is a room temperature state or a frozen state; controlling the cooking cavity to start preheating, and obtaining a target temperature change in the cooking cavity during a first preheating process and a humidity change rate during a second preheating process; the first preheating process being an initial preheating process in the second preheating process; and a first preheating duration of the first preheating process being less than a second preheating duration of the second preheating process; determining a target initial state of the food to be cooked according to the target temperature change and the preset temperature change; If the cooking cavity is preheated, determining a target amount of steam generated by the cooking cavity during the second preheating process according to the humidity change rate, the target volume value, and the second preheating time; determining a target weight value of the food to be cooked according to the target initial state, the target category, and the target steam volume; A target cooking time is determined according to the target category and the target weight value, and the cooking cavity is controlled to keep warm according to the target cooking time.

2. The method according to claim 1, characterized in that If the cooking cavity is preheated, determining a target amount of steam generated by the cooking cavity during the second preheating process according to the humidity change rate, the target volume value, and the second preheating time includes: If the cooking cavity is preheated, determining a target release rate of steam generated by the cooking cavity during the second preheating process according to the humidity change rate and the target volume value; The target amount of steam generated by the cooking cavity during the second preheating process is determined according to the target release rate and the second preheating time.

3. The method according to claim 1, characterized in that The controlling the cooking cavity to start preheating and obtaining a target temperature change of the cooking cavity in a first preheating process and a humidity change rate in a second preheating process includes: Controlling the cooking cavity to start preheating and obtaining a first temperature value of the cooking cavity at an initial moment; the initial moment is the moment when the cooking cavity starts preheating; Detecting the humidity value of the cooking cavity at preset intervals and obtaining the detection quantity value in real time; If the preheating time of the cooking cavity is greater than or equal to the first preheating time, obtaining a second temperature value of the cooking cavity and a real-time temperature value of the cooking cavity; calculating a difference between the second temperature value and the first temperature value to obtain the target temperature change of the cooking cavity during the first preheating process; If the real-time temperature value is greater than or equal to a set temperature value, controlling the cooking cavity to stop preheating and start keeping warm; the set temperature value is determined based on the target category; The humidity change rate of the cooking cavity during the second preheating process is determined according to the humidity value of each cooking cavity and the detection quantity value.

4. The method according to claim 3, characterized in that The step of determining the target initial state of the food to be cooked according to the target temperature change and the preset temperature change includes: If the target temperature change is greater than or equal to the preset temperature change, determining that the target initial state of the food to be cooked is the normal temperature state; If the target temperature change is less than the preset temperature change, it is determined that the target initial state of the food to be cooked is the frozen state.

5. The method according to claim 4, characterized in that The step of determining the target weight of the food to be cooked according to the target initial state, the target category, and the target steam volume includes: obtaining a steam density value of the steam in the cooking cavity and a target category identifier corresponding to the target category; Searching for a moisture content value that matches the target category identifier in a category identifier moisture content relationship database to obtain a target moisture content value; the category identifier moisture content relationship database includes a mapping relationship between preset food category identifiers and preset food moisture content values; obtaining a target weight calibration coefficient corresponding to the target initial state; The target weight value is determined according to the target steam volume, the steam density value, the target water content value, and the target weight calibration coefficient.

6. The method according to claim 5, characterized in that The obtaining of a target weight calibration coefficient corresponding to the target initial state includes: Obtaining an initial weight calibration coefficient of the food to be cooked at the normal temperature; If the target initial state is the normal temperature state, using the initial weight calibration coefficient as the target weight calibration coefficient; If the target initial state is the frozen state, obtaining a secondary weight calibration coefficient; the secondary weight calibration coefficient represents a coefficient for calibrating the initial weight calibration coefficient when the target initial state is the frozen state; The product value of the initial weight calibration coefficient and the secondary weight calibration coefficient is calculated to obtain the target weight calibration coefficient.

7. The method according to claim 5, characterized in that The step of determining a target cooking time according to the target category and the target weight value, and controlling the cooking cavity to keep warm according to the target cooking time, includes: Searching a cooking time that matches the target category identifier in a category identifier-time relationship library to obtain an initial cooking time; the category identifier-time relationship library includes a mapping relationship between preset food category identifiers and preset cooking times; the initial cooking time is a cooking time set based on a preset weight value of the food to be cooked; Calculating a ratio between the target weight value and the preset weight value to obtain a target ratio value; The product value of the initial cooking time and the target ratio value is calculated to obtain the target cooking time, and the cooking cavity is controlled to keep warm according to the target cooking time.

8. The method according to claim 7, characterized in that The calculating the product of the initial cooking time and the target ratio value to obtain the target cooking time, and controlling the cooking cavity to keep warm according to the target cooking time, includes: Calculating the product of the initial cooking time and the target ratio value to obtain the target cooking time; Controlling the cooking cavity to continue keeping warm and obtaining the real-time cooking time of the cooking cavity; If the real-time cooking time is greater than or equal to the target cooking time, the cooking cavity is controlled to stop keeping warm.

9. A control device for a cooking device, characterized in that: The device comprises: a first acquisition module configured to acquire, in response to a cooking instruction, a preset temperature change, a target volume of a cooking cavity in the cooking device, and a target category of food to be cooked in the cooking cavity; the preset temperature change being a critical value for distinguishing whether the initial state of the food is at room temperature or frozen; a second acquisition module, configured to control the cooking cavity to start preheating, and acquire a target temperature change of the cooking cavity in a first preheating process and a humidity change rate in a second preheating process; the first preheating process being an initial preheating process in the second preheating process; and a first preheating duration of the first preheating process being shorter than a second preheating duration of the second preheating process; a target initial state determination module, configured to determine a target initial state of the food to be cooked according to the target temperature change and the preset temperature change; a target steam quantity determination module, configured to determine, if the cooking cavity is preheated, a target steam quantity generated by the cooking cavity during the second preheating process based on the humidity change rate, the target volume value, and the second preheating time; a target weight value determination module, configured to determine a target weight value of the food to be cooked according to the target initial state, the target category, and the target steam volume; The heat preservation module is used to determine the target cooking time according to the target category and the target weight value, and control the cooking cavity to keep warm according to the target cooking time.

10. A computer-readable storage medium, characterized in that The storage medium stores at least one instruction or at least one program, and the at least one instruction or at least one program is loaded and executed by the processor to implement the control method of the cooking device according to any one of claims 1 to 8.

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