Cooking equipment and control method thereof

Abstract

The embodiment of the invention provides cooking equipment and a control method thereof, relates to the technical field of household appliances, and aims to reduce the fat content in meat food materials cooked by the cooking equipment and guarantee the taste of the meat food materials. The cooking equipment comprises a box body, an inner container is arranged in the box body, and a cooking cavity is formed in the inner container; the heating assembly is used for heating food materials in the cooking cavity; the fan is positioned in the box body; a steam generator; a humidity sensor; the controller is configured to start executing a degreasing cooking program in response to a degreasing cooking instruction for meat food materials; the degreasing cooking procedure comprises a first stage and a second stage which are performed in sequence; in the first stage, if the humidity in the cavity detected by the humidity sensor is below a first humidity threshold value, the steam generator is controlled to start running; if the humidity in the cavity detected by the humidity sensor is above a second humidity threshold value, the steam generator is controlled to stop running; and in the second stage, the heating assembly and the fan are controlled to operate.

Description

Technical Field

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

[0002] With socioeconomic development and improvements in people's living standards, the proportion of fat in people's daily diets has continued to rise. Lipids are essential nutrients for the human body and play a vital role in human health. However, excessive fat intake can lead to conditions such as obesity, hyperlipidemia, and coronary heart disease. Furthermore, as the average fat content in the diet increases, the incidence of obesity also increases.

[0003] Therefore, consumers are increasingly demanding the degreasing of high-fat meats. This is especially true when baking meat, as a large amount of fat in the meat will be released from the food under the influence of high temperatures for a long time. However, this long-term high temperature will also make the meat overall harder, resulting in a poor taste when consumed by users.

[0004] Therefore, how to reduce the fat content in meat ingredients while ensuring the taste of the meat ingredients when baking has become a technical problem that needs to be solved urgently. Summary of the Invention

[0005] The embodiments of the present application provide a cooking device and a control method thereof, which are used to reduce the fat content in meat ingredients while ensuring the taste of the meat ingredients when cooking the meat ingredients.

[0006] In a first aspect, an embodiment of the present application provides a cooking device, comprising: a box body, wherein an inner pot is provided inside, and a cooking cavity is formed inside the inner pot; a heating component is used to heat the food in the cooking cavity; a fan is located in the box body; a steam generator is used to generate steam; a humidity sensor is used to detect the cavity humidity in the cooking cavity; a controller is respectively connected to the heating component, the steam generator, the humidity sensor and the fan; the controller is configured to: in response to a defatting cooking instruction for meat food, start a defatting cooking program; the defatting cooking program includes a first stage and a second stage performed in sequence; in the first stage, if the cavity humidity detected by the humidity sensor is below a first humidity threshold, the steam generator is controlled to start running; if the cavity humidity detected by the humidity sensor is above a second humidity threshold, the steam generator is controlled to stop running; in the second stage, the heating component and the fan are controlled to run.

[0007] The cooking device provided in the present application includes a heating assembly, a fan, a steam generator, and a humidity sensor. When cooking meat, the steam generator is controlled based on the humidity inside the cooking chamber, allowing the high-temperature steam to hydrolyze the fat in the meat, melting it and making it easier to flow out. The meat is then grilled to facilitate the flow of fat out of the meat.

[0008] At the same time, when the humidity is too high, the excess water in the food causes the viscosity of fat and water to be too high, making it difficult for the fat to flow out. When the humidity is too low, the lack of water in the food also hinders the melting of the fat. Therefore, the cooking device provided in the embodiment of the present application controls the operation of the steam generator according to the humidity in the steaming chamber during the steaming process, thereby ensuring the fat removal rate of the meat ingredients during the steaming stage.

[0009] In summary, the cooking equipment provided in the embodiment of the present application adopts the steaming method when roasting meat ingredients to prevent the meat ingredients from becoming hard and resulting in a poor taste. At the same time, limiting the humidity in the cavity can not only prevent the meat ingredients from being too tender in taste, but also reduce the fat content in the meat ingredients.

[0010] In combination with the first implementation of the first aspect, the defatting cooking program further includes a third stage before the first stage; and the controller is further configured to: in the third stage, control the operation of the heating component and the fan.

[0011] In combination with the second implementation of the first aspect, the controller is further configured to: in the first stage, control the operation of the heating component and the fan.

[0012] In combination with the third implementation method of the first aspect, the controller is further configured to: in response to receiving the cooking time set by the user, determine the set time for the first stage, the second stage and the third stage according to a preset ratio; wherein the proportion of the first stage in the preset ratio is greater than the proportion of the second stage and the third stage; when the running time of each stage reaches the corresponding set time, start executing the next stage.

[0013] In combination with the fourth implementation method of the first aspect, the cooking device also includes: a weight sensor for detecting the weight of the ingredients; the controller is specifically configured as follows: in the third stage, if the humidity in the cavity reaches a third humidity threshold, the first stage is started; in the first stage, if the difference between the weight of the ingredients and the initial weight reaches a preset weight threshold, the initial weight is the weight of the ingredients at the end of the third stage, and the second stage is started.

[0014] In combination with the fifth implementation method of the first aspect, the cooking device also includes: a temperature sensor, which is used to detect the cavity temperature of the cooking cavity; the controller is also configured to: during the execution of the degreasing cooking program, control the operation of the heating component according to the cavity temperature detected by the temperature sensor and the set temperature corresponding to each stage.

[0015] In conjunction with the sixth implementation of the first aspect, the cooking device further includes: a door body and a drive assembly for driving the door body to open and close; and the controller is further configured to:

[0016] After the first stage ends and before the third stage begins, if the humidity in the cavity is higher than the fourth humidity threshold, the control drive component operates to open the door for a preset time; in response to the humidity in the cavity being lower than the fourth humidity threshold, the second stage begins.

[0017] In a second aspect, an embodiment of the present application provides a control method for a cooking device, the cooking device comprising: a box body, wherein an inner pot is provided inside, and a cooking cavity is provided inside the inner pot; a heating component for heating the food in the cooking cavity; a fan located in the box body; a steam generator for generating steam; a humidity sensor for detecting the cavity humidity in the cooking cavity; the control method comprises: in response to a defatting cooking instruction for meat food, starting a defatting cooking program; the defatting cooking program comprises a first stage and a second stage which are performed in sequence; in the first stage, if the cavity humidity detected by the humidity sensor is below a first humidity threshold, the steam generator is controlled to start running; if the cavity humidity detected by the humidity sensor is above a second humidity threshold, the steam generator is controlled to stop running; the second humidity threshold is above the first humidity threshold; in the second stage, the heating component and the fan are controlled to run.

[0018] In combination with the first implementation of the second aspect, the defatting cooking program also includes a third stage before the first stage; the control method also includes: in the third stage, controlling the operation of the heating component and the fan.

[0019] In combination with the second implementation of the second aspect, the control method further includes: in the first stage, controlling the operation of the heating component and the fan.

[0020] In a third aspect, an embodiment of the present application provides a controller comprising: one or more processors; one or more memories; wherein the one or more memories are used to store computer program code, the computer program code comprising computer instructions, and when the one or more processors execute the computer instructions, the controller executes any one of the control methods provided in the second aspect and its possible implementation methods.

[0021] In a fourth aspect, an embodiment of the present application provides a computer-readable storage medium, which includes computer instructions. When the computer instructions are controlled on a computer, the computer executes any one of the control methods provided in the second aspect and its possible implementation methods.

[0022] In the fifth aspect, an embodiment of the present invention provides a computer program product, which can be directly loaded into a memory and contains software code. After being loaded and executed by a computer, the computer program product can implement any control method provided in the second aspect and its possible implementation methods.

[0023] It should be noted that the above-mentioned computer instructions may be stored in whole or in part on a computer-readable storage medium. The computer-readable storage medium may be packaged together with the processor of the controller or separately from the processor of the controller, and this application does not limit this.

[0024] The beneficial effects described in the second to fifth aspects of this application can be analyzed by referring to the beneficial effects of the first aspect, and will not be repeated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The accompanying drawings are used to provide a further understanding of the technical solution of the present invention and constitute a part of the specification. Together with the embodiments of the present application, they are used to explain the technical solution of the present invention and do not constitute a limitation on the technical solution of the present invention.

[0026] Figure 1 A schematic diagram of the mechanical structure of an oven provided in an embodiment of the present application Figure 1 ;

[0027] Figure 2 A schematic diagram of the mechanical structure of a steam generator provided in an embodiment of the present application;

[0028] Figure 3 A schematic diagram of the mechanical structure of an oven provided in an embodiment of the present application Figure 2 ;

[0029] Figure 4 A schematic diagram of the mechanical structure of an oven provided in an embodiment of the present application Figure 3 ;

[0030] Figure 5 A schematic diagram of the hardware structure of an oven provided in an embodiment of the present application;

[0031] Figure 6 A control flow of a controller of an oven provided in an embodiment of the present application Figure 1

[0032] Figure 7 A control flow of a controller of an oven provided in an embodiment of the present application Figure 2 ;

[0033] Figure 8 A control flow of a controller of an oven provided in an embodiment of the present application Figure 3 ;

[0034] Figure 9 A control flow of a controller of an oven provided in an embodiment of the present application Figure 4 ;

[0035] Figure 10 A schematic diagram of the mechanical structure of an oven provided in an embodiment of the present application Figure 4 ;

[0036] Figure 11 A control flow of a controller of an oven provided in an embodiment of the present application Figure 5 ;

[0037] Figure 12 A control flow of a controller of an oven provided in an embodiment of the present application Figure 6 ;

[0038] Figure 13 A schematic diagram of temperature and humidity changes during operation of an oven provided in an embodiment of the present application;

[0039] Figure 14 A component operation timing diagram provided in an embodiment of the present application;

[0040] Figure 15 A flow chart of a method for controlling a cooking device provided in an embodiment of the present application;

[0041] Figure 16 A flow chart of another method for controlling a cooking device provided in an embodiment of the present application. DETAILED DESCRIPTION

[0042] The following will be combined with the drawings in the embodiments of this application to clearly and completely describe the technical solutions in the embodiments of this application. Obviously, the embodiments described are only part of the embodiments of this application, not all of the embodiments. Based on the embodiments in 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.

[0043] It should be noted that the terms "first" and "second" used in the embodiments of the present invention are for descriptive purposes only and should not be understood to indicate or imply relative importance or implicitly specify the number of the technical features indicated. Therefore, features defined as "first" or "second" may explicitly or implicitly include one or more of such features. In the description of this application, unless otherwise specified, "plurality" means two or more.

[0044] In the description of this application, it should be noted that, unless otherwise expressly specified or limited, the terms "connected" and "connect" should be understood in a broad sense. For example, they can refer to fixed connections, detachable connections, or integral connections. Those skilled in the art will understand the specific meanings of the above terms in this application based on the specific circumstances. Furthermore, when describing pipelines, the terms "connected" and "connected" used in this application have the meaning of conducting electricity. The specific meanings need to be understood in the context.

[0045] In the embodiments of this application, words such as "exemplary" or "for example" are used to indicate examples, illustrations, or descriptions. Any embodiment or design described as "exemplary" or "for example" in the embodiments of this application should not be interpreted as being preferred or advantageous over other embodiments or designs. Rather, the use of words such as "exemplary" or "for example" is intended to present the relevant concepts in a concrete manner.

[0046] With socioeconomic development and improvements in people's living standards, the proportion of fat in people's daily diets has continued to rise. Lipids are essential nutrients for the human body and play a vital role in human health. However, excessive fat intake can lead to conditions such as obesity, hyperlipidemia, and coronary heart disease. Furthermore, as the average fat content in the diet increases, the incidence of obesity also increases.

[0047] As a result, consumers are increasingly demanding the degreasing of high-fat meats. This is especially true for roasting meats. Modern kitchen appliances, such as ovens and toaster ovens, have become widely used in home cooking. When roasting food, ovens utilize electric heating elements to convert electrical energy into heat, raising the temperature inside the oven and ultimately roasting the food.

[0048] Under the action of high temperature for a long time, a large amount of fat in meat ingredients will be precipitated from the ingredients, but at the same time, the long-term high temperature will make the meat ingredients harder as a whole, resulting in a poor taste when users eat it.

[0049] Based on this, embodiments of the present application provide a cooking device comprising a heating assembly, a fan, a steam generator, and a humidity sensor. When cooking meat, the steam generator is controlled based on the humidity within the cooking chamber, allowing the high-temperature steam to hydrolyze the fat in the meat, melting it and making it easier to flow out. The meat is then grilled to facilitate the flow of fat out of the meat.

[0050] At the same time, when the humidity is too high, the excess water in the food causes the viscosity of fat and water to be too high, making it difficult for the fat to flow out. When the humidity is too low, the lack of water in the food also hinders the melting of the fat. Therefore, the cooking device provided in the embodiment of the present application controls the operation of the steam generator according to the humidity in the steaming chamber during the steaming process, thereby ensuring the fat removal rate of the meat ingredients during the steaming stage.

[0051] It can be seen that the cooking equipment provided in the embodiment of the present application adopts the steaming method when roasting meat ingredients to prevent the meat ingredients from becoming hard and resulting in a poor taste. At the same time, limiting the humidity in the cavity can not only prevent the meat ingredients from being too tender in taste, but also reduce the fat content in the meat ingredients.

[0052] It is understandable that the cooking device provided in the embodiment of the present application can be a device that can bake food, such as an oven, a toaster oven, or an air fryer, and the embodiment of the present application does not limit this. For the sake of convenience of description, the present application takes an oven as an example for explanation.

[0053] Figure 1 This is a schematic diagram of the mechanical structure of an oven provided in an embodiment of the present application. Figure 1 As shown, the oven 10 provided in the embodiment of the present application may include: a box body 101, an inner pot 102, a door body 103, a steam generator 104, a heating component 105, a fan 106 and a humidity sensor 107.

[0054] In some embodiments, the housing 101 may be Figure 1 The shown one is approximately a rectangular parallelepiped, but other shapes are also possible.

[0055] In some embodiments, the inner pot 102 is disposed in the box body 101 , and a cooking cavity with an opening is formed inside the inner pot 102 , in which food materials to be processed can be placed.

[0056] In some embodiments, the oven 10 may further include a grill, which is detachably disposed in the inner pot, and the ingredients to be cooked may be placed on the grill.

[0057] In some embodiments, the door 103 is hingedly connected to the housing 101 via a hinge assembly. When cooking is required, the inner pot 102 is opened using the door 103, the ingredients to be cooked are placed into the inner pot 102, and then the door 103 is closed. In this way, when the door 103 is closed, a sealed space is formed, which not only reduces heat dissipation but also prevents safety hazards such as burns caused by accidental touch by the user.

[0058] In some embodiments, as Figure 2As shown, the steam generator 104 includes an evaporation tube 210, a water supply device 220, a heat conductor 230, and a heating element 240. The first end of the evaporation tube 210 is in communication with the inner container 102; the water supply device 220 is in communication with the second end of the evaporation tube 210 and is used to supply water into the evaporation tube 210; the heat conductor 230 is wrapped around the evaporation tube 210; and the heating element 240 is in contact with and fixedly connected to the heat conductor 230.

[0059] Optionally, the steam generator 104 can intermittently start heating or stop heating according to a temperature control method to ensure that the temperature in the inner container 102 is consistent with the set temperature.

[0060] For example, when the set temperature is 120°C, the steam generator 104 continues to heat and generate steam until the temperature in the cavity reaches 130°C and stops. When it is detected that the temperature in the inner tank is lower than 110°C, it starts heating to ensure that the temperature in the cavity remains at around 120°C.

[0061] In some embodiments, as Figure 3 As shown, the heating assembly 105 includes a bottom heater 1051 , a side heater 1052 , and an upper heater 1053 .

[0062] As a feasible implementation method, Figure 3 As shown, the bottom heater 1051 is located at the bottom of the inner pot and can heat the food from below.

[0063] As a feasible implementation method, the side heater 1052 can be set on the side wall of the inner pot, such as relative to the door body, to facilitate heating the food from the side of the food.

[0064] As a feasible implementation, the upper heater 1053 may include an upper right heater and an upper left heater, so as to heat the food from the upper side of the food.

[0065] In some embodiments, the air outlet of the fan 106 is disposed in the inner tank.

[0066] As a feasible implementation method, the air outlet of the fan 106 can be set at the top of the inner tank, because the air outlet can blow hot air to the entire oven, making the air flow in the oven smoother. In addition, the top of the oven is located higher off the ground, and the air outlet is not easily blocked by materials and other debris inside the oven.

[0067] As another feasible implementation method, the air outlet of the fan 106 can be set at the bottom of the inner pot. At this position, there is a large space for hot air flow, which can better ensure the temperature balance in the oven.

[0068] As another feasible implementation, the air outlet of the fan 106 can be set on the side or back of the inner container. This embodiment of the application does not impose any limitation on this.

[0069] In some embodiments, as Figure 1 As shown, the oven further includes a humidity sensor 107 , which is disposed in the inner pot 102 and is used to detect the humidity of the cooking cavity.

[0070] In some embodiments, the oven may further include a door switch sensor disposed on the inner container 102 for detecting the open / close state of the door 103. For example, if the door switch sensor detects that the door is opened and closed once, it may be determined that the door 103 is now in the closed state.

[0071] In some embodiments, as Figure 4 As shown, the oven 10 further includes: a controller 108 , an operation panel 109 , a voice device 110 , a power supply 111 , and a display panel 112 .

[0072] In some embodiments, the display panel 112 may be a liquid crystal display panel or an organic light-emitting diode (OLED) display panel. The specific type, size, and resolution of the display panel are not limited. The display panel 112 may be used to display the oven's control panel. The oven may use the display panel to indicate its current operating status, such as whether it is in a preheating state or a baking state.

[0073] In some embodiments, the operation panel 109 has function buttons. For example, the function buttons include an on / off button, a mode selection button, a temperature selection button, a + (increase button), a - (decrease button), etc. Thus, a user can interact with the oven 10 through the operation panel 109 to adjust the mode, temperature, etc. of the oven 10.

[0074] In some embodiments, the voice device 110 is used to issue a prompt message. For example, if the door 103 is open when the user starts cooking, the voice device 110 issues a voice prompt message "The door is not closed, please close the door!"

[0075] In some embodiments, a power supply 111 is disposed between the housing 101 and the inner pot 102 to provide power to the oven 10. The power supply 111 may include a built-in circuit installed inside the oven 10, or it may be an external power supply installed in the oven 10, providing a power interface for an external power supply in the oven 10.

[0076] In some embodiments, as Figure 5As shown, the controller 108 is electrically connected to the steam generator 104, the heating component 105, the fan 106, the humidity sensor 107, the operation panel 109, the voice device 110, the power supply 111 and the display panel 112, and is used to generate an operation control signal according to the instruction operation code and the timing signal to instruct the oven 10 to execute the control instruction.

[0077] For example, the controller 108 may be a central processing unit (CPU), a general-purpose processor, a network processor (NP), a digital signal processor (DSP), a microprocessor, a microcontroller, a programmable logic device (PLD), or any combination thereof. The controller 108 may also be other devices with processing functions, such as circuits, devices, or software modules, and the embodiments of the present application do not impose any limitations on this.

[0078] It should be understood that the structures illustrated in the embodiments of this application do not constitute specific limitations on the oven. In other embodiments of this application, the oven may include more or fewer components than shown, or some components may be combined, separated, or arranged differently. The illustrated components may be implemented in hardware, software, or a combination of software and hardware.

[0079] In the oven provided in the embodiment of the present application, when cooking meat ingredients, the controller is configured to: start executing the defatting cooking program in response to the cooking instructions for the meat ingredients.

[0080] The defatting cooking process includes a first stage and a second stage which are performed in sequence.

[0081] The first stage involves steaming the meat. Steam enters the food, slightly hydrolyzing the fat. Water enters the oil, releasing free fatty acids that remove some of the fat and volatile oxides. The steam in the steam chamber condenses on the surface of the food, carrying away the melted fat droplets and achieving a defatting effect. Furthermore, due to the high water content of the steam pot, the food's own moisture is not excessively released during the steam cooking process. This ensures a fresh and juicy meat texture while significantly reducing fat content.

[0082] The second stage involves cooking the meat by grilling it, which heats the surface. This heat denatures the muscle proteins, expanding their spatial structure, increasing the volume of the patty and the size of the interstitial channels. This expansion and contraction encourages fat to seep out. Simultaneously, the high temperature rapidly removes water vapor from the inner pot and dries the surface moisture, rapidly hardening and brittle it, forming a crispy crust. This prevents significant moisture loss from the meat, resulting in a crispy exterior and tender interior, offering a superior texture.

[0083] Therefore, the cooking method of steaming first and then high-temperature baking can fully reduce the fat content of meat ingredients while ensuring that the meat ingredients themselves are tender, juicy and crispy on the outside.

[0084] In some embodiments, the first stage may also be referred to as a steaming stage, and the second stage may also be referred to as a high-temperature baking stage, which is not limited in this application.

[0085] It should be understood that the user can send cooking instructions for meat ingredients to the oven through the oven's display panel or a terminal device connected to the oven. Alternatively, the oven can be equipped with an image acquisition device that captures and detects whether the ingredients in the oven are meat ingredients. If they are meat ingredients, the controller sends cooking instructions for the meat ingredients. This embodiment of the present application does not impose any restrictions on this.

[0086] In some embodiments, excessively high humidity can cause the viscosity of fat and water to be too high, preventing much fat from flowing out of the meat ingredients. Excessively low humidity can cause only a small amount of steam to condense into liquid water and adhere to the surface of the food, making it difficult for the fat to melt and flow.

[0087] As a possible implementation, see Figure 6 The oven provided in the embodiment of the present application is specifically configured to:

[0088] S601 : In the first stage, if the humidity in the cavity detected by the humidity sensor is below a first humidity threshold, the steam generator is controlled to start operating.

[0089] When the humidity in the cavity is low, the fat in the meat ingredients cannot be hydrolyzed, and the fat removal effect cannot be achieved. Therefore, when the humidity in the cavity is lower than the first humidity threshold, the steam generator is controlled to start running and inject steam into the inner pot.

[0090] In some embodiments, although the steam generator can generate high-temperature steam, the temperature of the high-temperature steam will drop after entering the inner pot. In order to increase the cooking rate in the first stage, the heating component and the fan can also be controlled in the first stage to generate high-temperature airflow to evenly heat the meat ingredients. At the same time, the temperature in the cooking cavity can be guaranteed to prevent the steam from condensing into water droplets too quickly.

[0091] S602: If the humidity in the cavity detected by the humidity sensor is above a second humidity threshold, control the steam generator to stop running.

[0092] The second humidity threshold is above the first humidity threshold. It is understandable that the first humidity threshold and the second humidity threshold may be pre-set or determined according to the defatting gear corresponding to the defatting cooking instruction selected by the user, and this embodiment of the application does not limit this.

[0093] For example, as a feasible implementation, the first humidity threshold may be in the range of 30%-50%, such as 40%, and the second humidity threshold may be in the range of 50%-90%, such as 80%.

[0094] As another feasible implementation method, since the degreasing rate gradually increases within a certain humidity range, the humidity range can be divided into multiple intervals, each interval corresponding to a degreasing gear. When the degreasing gear selected by the user is received, the starting value and ending value of the corresponding interval are used as the first humidity threshold and the second humidity threshold respectively.

[0095] As another feasible implementation, the corresponding humidity threshold during cooking can be determined based on the type of meat ingredient, thereby achieving differentiated cooking of the ingredients. For example, the oven can pre-store humidity thresholds corresponding to various meat ingredients. During cooking, the type of ingredient being cooked can be determined based on user instructions or captured images of the ingredients, and then the corresponding humidity threshold can be determined. This embodiment of the application is not limited to this.

[0096] If the humidity in the oven cavity exceeds the second humidity threshold, it indicates that the humidity in the oven pot is too high. This high humidity will cause the viscosity of fat and water to increase, preventing the fat from flowing out properly. It will also easily form a large amount of condensation in the oven pot, resulting in a poor user experience. Therefore, when the humidity in the oven cavity exceeds the second humidity threshold, the steam generator is controlled to stop operating and stop supplying steam to the oven pot.

[0097] S603: In the second stage, the heating component and the fan are controlled to operate.

[0098] In the second stage, the heating component is controlled to start running, causing the temperature inside the oven to rise. In addition, the operation of the fan drives the air circulation in the oven, causing the hot air in the oven to flow, ensuring that the temperature in every corner of the oven is uniform, which helps the ingredients to be evenly heated during the baking process and promotes the seepage of fat.

[0099] As can be seen from the above embodiments, the oven provided by the present application can control the operation of the steam generator in the first stage based on the humidity value detected by the humidity sensor, maintaining the humidity within the oven cavity between the first and second humidity thresholds. This helps to ensure that the appropriate amount of moisture promotes the hydrolysis and release of fat in the meat ingredients without affecting the taste of the meat ingredients. In the second stage, the heating element and fan are controlled to start operating, which helps to evenly heat the ingredients during baking and promotes the exudation of fat.

[0100] In some embodiments, to improve the cooking effect of food, the heating assembly includes a bottom heater, a side heater, and an upper heater. The bottom heater is used to heat the food from the bottom, the side heater is used to heat the food from the side, and the upper heater is used to heat the food from above.

[0101] As a possible implementation, see Figure 7 , the controller is specifically configured as follows:

[0102] S701. In the first stage, the steam generator, bottom heater and fan are controlled to start running.

[0103] It is understandable that the first stage is the steaming stage, in which controlled steam enters the inner pot to slightly hydrolyze the fat inside the meat ingredients to achieve the purpose of defatting. However, the temperature inside the cooking chamber is relatively low during the initial cooking process. When the high-temperature steam enters the inner pot, it will first form condensation water. Only after a long period of heating can the temperature inside the cooking chamber be raised to achieve the purpose of defatting.

[0104] Therefore, in the first stage, the heating component and the fan can be controlled to generate high-temperature airflow to evenly heat the meat ingredients, while ensuring the temperature in the cooking chamber to prevent the steam from condensing into water droplets too quickly.

[0105] Since the bottom heater heats the ingredients from below and is usually close to the ingredients, it can ensure that heat is quickly and effectively transferred to the bottom of the ingredients, thereby achieving rapid and uniform heating of the ingredients. Therefore, as a feasible implementation method, the bottom heater can be controlled to start running in the first stage to evenly heat the meat ingredients.

[0106] In some embodiments, when the humidity in the oven is too high, the viscosity of fat and water will be too high, and the fat cannot flow out too much. However, when the humidity in the oven is low, the oil in the meat ingredients cannot be hydrolyzed, and the fat removal effect cannot be achieved.

[0107] As a feasible implementation method, in the first stage, the operation of the side heater can be controlled according to the humidity in the chamber. For details, please refer to Figure 8 In the first stage, the controller performs the following steps:

[0108] S801: If the humidity in the cavity detected by the humidity sensor is below a first humidity threshold, control the side heater to stop operating.

[0109] Since the main purpose of the first stage is to steam the food, the use of side heaters may easily cause the temperature in the cavity to be too high and the steam to evaporate and overflow from the inner pot. Therefore, when the humidity in the cavity is low, the side heaters are controlled to stop running.

[0110] S802: If the humidity in the cavity detected by the humidity sensor is above a second humidity threshold, control the side heater to start operating.

[0111] When the humidity in the cavity is high, the excessive humidity will cause the viscosity of fat and water to be too high, and the fat cannot flow out too much. Therefore, the side heater is controlled to stop running, so that the high temperature causes the steam or water in the inner tank to evaporate and overflow.

[0112] In other words, during the first stage, the bottom heater and fan are controlled to run continuously. When the humidity in the cavity is too high, the side heaters are controlled to start running to heat the inner pot. The high temperature will cause the moisture in the inner pot to evaporate, reducing the humidity. When the humidity in the cavity is low, the side heaters are controlled to stop running to prevent the humidity in the inner pot from being too low due to their continuous operation. This ensures the cooking effect of the first stage.

[0113] S702. In the second stage, control the operation of the top heater and the fan.

[0114] It is understandable that the second stage is the high-temperature baking stage, which needs to ensure the color, taste and flavor of the ingredients. It is an important stage for users to evaluate the taste and color of meat.

[0115] Since the top heater heats the food from above, and there is usually no obstruction above the food, the top heater can directly bake the surface of the food from above, so that the surface of the meat food can be evenly colored.

[0116] At the same time, as a feasible implementation method, since the bottom and sides of the oven are easily stained and need to be cleaned, the bottom heater and side heaters are usually located outside the inner pot, heating the food through the inner pot, making it easier for users to clean. However, the upper heater is located above the food, so food residue and dirt will not adhere to it during cooking. Therefore, the upper heater can be installed on the surface of the inner pot, that is, it can be exposed to the air. Therefore, using the upper heater for heating can directly heat the surface of the food.

[0117] It can be seen that the oven provided in this embodiment uses different heaters for heating according to the characteristics of different stages, which can better achieve the effect of degreasing and improving the taste of food, thereby improving the user experience.

[0118] In some embodiments, high-temperature steaming promotes fat hydrolysis, thereby making it easier for the fat to flow out of the food. However, when steaming begins, the fat is in a solid form, and it is difficult for steam to fully react with the fat.

[0119] As a feasible implementation method, the defatting cooking program in the embodiment of the present application also includes a third stage before the first stage.

[0120] In the third stage, the controller can control the operation of the heating component and the fan to perform preliminary baking of the ingredients. Therefore, the third stage can also be called the initial baking stage.

[0121] That is, after receiving the cooking instructions for the meat ingredients, the control heating component starts to operate, causing the temperature inside the oven to rise. In addition, the operation of the fan drives the air circulation in the oven, making the hot air in the oven flow, ensuring that every corner of the oven has a uniform temperature, which helps the ingredients to be heated evenly during the baking process. The fat in the meat ingredients melts, turning from solid fat into liquid oil, which increases the fluidity of the oil and reduces its viscosity, making it easier for the fat to escape from the ingredients.

[0122] In this way, when the first stage is subsequently executed, the steam can more easily enter the meat ingredients, thereby making it easier for the fat to overflow from the ingredients.

[0123] In some embodiments, in order to improve the baking effect of the food, the heating assembly includes a bottom heater, a side heater and an upper heater. Since the third stage is to evenly heat the food and achieve the purpose of melting the fat.

[0124] Therefore, as a feasible implementation method, in the third stage, the side heaters, bottom heaters and fans can be controlled to operate.

[0125] Since the bottom heater and side heater heat the ingredients from the bottom and sides respectively, they can ensure that heat is quickly and effectively transferred to the bottom and sides of the ingredients. The fan can drive the air circulation in the cooking cavity, thereby achieving rapid and uniform heating of the ingredients.

[0126] In some embodiments, each stage of the fat-free cooking process has a corresponding set time. When the running time of each stage reaches the set time, the next stage will be started or cooking will be stopped. In other words, the entire cooking time is fixed. However, in actual applications, due to the different types and sizes of ingredients cooked by users, in order to improve the user experience, users may be able to set the cooking time according to their needs. In other words, users can specify the desired cooking time when issuing cooking instructions, which is also called setting the cooking time.

[0127] As a possible implementation, see Figure 9 In the oven provided in the embodiment of the present application, the controller is further configured to:

[0128] S901: In response to receiving a cooking time set by a user, determining the set times for the first stage, the second stage, and the third stage according to a preset ratio.

[0129] Since the cooking process includes three different stages, each stage plays a different role. If the user shortens or lengthens the time of a certain stage after setting the cooking time, it will inevitably affect the cooking effect of that stage, and thus fail to achieve a better degreasing effect and a better taste.

[0130] Therefore, the oven provided in the embodiment of the present application can pre-store a preset ratio, which can be a ratio that achieves the best effect in each stage after multiple experiments. In this way, after receiving the cooking time set by the user, the set time for the first stage, the second stage, and the third stage can be determined based on the preset ratio.

[0131] It is understandable that since the first stage is the steaming stage, it is the most important stage for removing fat from the ingredients. The contact between steam and ingredients also has a greater impact on the taste of the ingredients. In addition, the first stage can also ensure the internal maturity of the ingredients. Therefore, if the first stage is too short, the amount of fat removed will be small, and the ingredients may not be fully cooked.

[0132] Therefore, as a feasible implementation method, the proportion of the first stage can be higher than the proportions of the second stage and the third stage.

[0133] For example, as a feasible implementation, the set ratio can be 3:4:3, that is, the third stage accounts for 30%, the first stage accounts for 40%, and the second stage accounts for 30%. If the user sets the cooking time to 30 minutes, the set times for the third stage, the first stage, and the second stage during cooking are: 9 minutes, 12 minutes, and 9 minutes respectively.

[0134] S902: When the running time of each stage reaches the corresponding set time, the next stage begins to be executed.

[0135] After determining the set time corresponding to each stage, the running time is counted when each stage starts running. When the running time of each stage reaches the corresponding set time, the next stage is started. When the running time of the second stage reaches the corresponding set time, the cooking program is stopped.

[0136] It can be seen that the oven provided in this embodiment can determine the cooking time for each stage according to the needs of the user, which can not only meet the diverse needs of the user, but also ensure the degreasing effect of the ingredients and the taste of the cooking.

[0137] In some embodiments, due to the different textures desired by users, the cooking temperature may also be set when cooking meat ingredients. However, it is understood that the primary purpose of high-temperature cooking in the first and third stages is fat removal, which does not affect the texture of the surface of the ingredients. The second stage primarily cooks the surface of the ingredients, achieving high-temperature coloring and triggering the Maillard reaction to enhance the color and aroma of the ingredients.

[0138] Therefore, as a feasible implementation method, the cooking temperature set by the user can be used as the cooking temperature corresponding to the second stage, so that the food can be baked according to the cooking temperature set by the user in the second stage to achieve the baking effect required by the user.

[0139] In some embodiments, if the cooking temperature set by the user is lower than the set temperatures of the first and third stages, it may be that the ingredients to be cooked are smaller and do not require a higher temperature. Therefore, the set temperatures of the first and third stages can be appropriately lowered according to the cooking temperature set by the user to avoid the temperature being too high during the early cooking period, which will cause a crispy crust to form on the surface of the ingredients and affect the subsequent cooking effect.

[0140] In some embodiments, since the types and shapes of ingredients vary, a fixed cooking time may not achieve the same cooking effect. Therefore, during the cooking process, the end time of each cooking stage may be determined based on certain characteristics of the cooking process.

[0141] As a feasible implementation, when the fat-free cooking process includes a third stage, the high temperature in the third stage will melt the fat in the meat ingredients, causing the moisture in the meat ingredients to escape, increasing the humidity in the steaming and baking chamber. This will cause the surface of the meat ingredients to form a crispy crust, making it difficult for the fat to flow out later. Therefore, during the third stage of cooking, it is possible to determine whether the humidity in the chamber has reached a third humidity threshold. If so, the first stage is stopped and the third stage is started.

[0142] In this way, the surface hardening of the meat ingredients caused by high-temperature baking can be avoided, making it difficult for fat to flow out, while ensuring the taste of the meat ingredients.

[0143] As a feasible implementation method, in the first stage, water will enter the ingredients during the steaming process. The water in the ingredients can take away some fat, but too much water will cause the meat to taste too soft and tender, and even subsequent baking will not be able to drain the water inside the ingredients.

[0144] Since the weight of the ingredients will increase after moisture enters the ingredients, in order to prevent excessive moisture from entering the ingredients, a weight sensor can be set in the oven to detect the weight of the meat ingredients. When the difference between the weight of the ingredients and the initial weight reaches a preset weight threshold, the first stage is stopped.

[0145] The initial weight is the weight of the food when the first stage is started. That is, if the weight of the food increases by the preset weight threshold during the first stage, the first stage is stopped and the second stage is started.

[0146] As a feasible implementation, since the second stage involves high-temperature baking, the high temperature will harden the surface of the food, forming a crispy crust. However, if the high temperature is maintained for too long, the food may become burnt, affecting the taste. Based on this, the oven provided in this application may also include a gas sensor for detecting gas information within the cooking chamber. The controller is further configured to determine the end time of the second stage based on the gas information during the second stage.

[0147] It is understood that when the surface of the food is gelatinized, a burnt odor is produced. Therefore, as a feasible implementation method, when the burnt odor is detected, it can be determined that the cooking is complete and the second stage ends. As another feasible implementation method, a preset time after the burnt odor is detected can be set to determine that the cooking is complete and end the second stage. This application does not impose any restrictions on this.

[0148] It can be seen from the above embodiments that in the actual cooking process, determining the end time of each stage according to the cooking changes of the ingredients in different stages can ensure the cooking effect of each stage, that is, ensure the degreasing effect and taste of the meat ingredients.

[0149] In some cases, excessively high temperatures can accelerate meat shrinkage, causing it to become too firm and hard, affecting the taste. They can also damage nutrients in the meat, such as protein, vitamins, and minerals, reducing its nutritional value. Excessively low temperatures can prevent the surface of the food from becoming charred, affecting the taste.

[0150] As a possible implementation, see Figure 10 The oven 10 provided in the embodiment of the present application further includes a temperature sensor 113. The temperature sensor 113 is disposed in the inner container 102 and is connected to the controller.

[0151] The operating parameters corresponding to each stage also include a set temperature. In each stage, if the temperature detected by the temperature sensor is much higher than the set temperature, the heating component corresponding to that stage is controlled to stop running. When the temperature drops to a certain value, the heating component corresponding to that stage is controlled to start running, so that the temperature in the inner tank is maintained at around the set temperature corresponding to that stage.

[0152] It is understandable that the set temperature corresponding to each stage can be the same or different, and the embodiments of the present application do not impose any limitations on this.

[0153] As a feasible implementation method, since the second stage is the baking stage, it is necessary to quickly dry the surface of the food, causing it to quickly harden and brittle, forming a crispy crust. Therefore, the set temperature for the second stage is higher than the set temperatures for the first and third stages.

[0154] That is, the temperature of the inner pot in the second stage is higher than that in the first and third stages. Such a high temperature can form a crispy shell on the surface of the food, making the cooked meat ingredients crispy on the outside and tender on the inside, and having a better taste.

[0155] In some embodiments, the third stage is the initial roasting stage, which melts the fat in the meat, converting it from solid fat to liquid oil, allowing the fat to more easily escape from the food. Therefore, the cooking temperature of the food must be maintained during the third stage to facilitate fat escape.

[0156] The melting point of pork fat is close to human body temperature, around 37°C. Above 37°C, it dissolves and releases oil. The melting point of beef is around 40°C, and that of lamb is around 44°C. Therefore, the temperature in the third stage must be at least above the melting point of the meat. Therefore, as a feasible implementation, the set temperature for the third stage is above 40°C.

[0157] However, it is understandable that when the set temperature is low, the cooking time may be longer because it is more difficult for heat to reach the inside of the ingredients. Therefore, it is necessary to increase the set temperature appropriately to shorten the cooking time of the third stage so that the fat inside the ingredients can melt into oil faster.

[0158] Therefore, as a feasible implementation method, the set temperature corresponding to the third stage is above 100°C.

[0159] If the set temperature of the third stage is too high, the muscle protein on the surface of the food will denature and shrink due to the high temperature, and the sugar will be dehydrated and degraded when heated to a temperature above the melting point, producing a carbonized layer with a unique flavor. In other words, the surface of the food will harden and even form a brittle shell, which is not conducive to the release of oil inside the food.

[0160] Therefore, as a feasible implementation method, the set temperature corresponding to the third stage is below 160°C to avoid high temperature baking of the ingredients, which may harden the surface of the ingredients and hinder the subsequent removal of fat.

[0161] In some embodiments, different degreasing effects on ingredients can result in different textures. A higher degreasing effect can easily result in ingredients that are too hard or too brittle, potentially failing to meet the user's desired texture. Therefore, to enhance the user experience, the oven provided in the present application can be equipped with multiple degreasing settings. Users can specify the desired degreasing setting during cooking via a display interface or a terminal device connected to the oven.

[0162] For example, the defatting gear may include: high gear, medium gear and low gear, so that users can choose different gears according to the food conditions or the taste they want, and this application does not limit this.

[0163] See also Figure 11 In the oven provided in the embodiment of the present application, the controller is specifically configured as follows:

[0164] S1101. Determine the operating parameters corresponding to each stage in the defatting cooking program according to the defatting gear.

[0165] The operating parameters include at least one of the following: set temperature, set humidity or set time; and the degreasing gear is positively correlated with the operating parameters.

[0166] It's understandable that the degreasing rate is related to the set temperature of each stage. Within a set temperature range, a higher set temperature in each stage can increase the temperature of the food, causing the fat in the food to melt into oil, making it easier for the fat to escape. Therefore, as a feasible implementation, each degreasing level can be assigned a set temperature.

[0167] For example, when the degreasing gear is set to high, the set temperature of the third stage can be 160°C, the set temperature of the first stage can be 150°C, and the set temperature of the second stage can be 220°C. When the degreasing gear is set to medium, the set temperature of the third stage can be 140°C, the set temperature of the first stage can be 130°C, and the set temperature of the second stage can be 200°C. When the degreasing gear is set to low, the set temperature of the third stage can be 120°C, the set temperature of the first stage can be 120°C, and the set temperature of the second stage can be 180°C.

[0168] The degreasing rate is related to the set humidity in the first stage. When the humidity is high, water is easily absorbed into the food, causing the fat to overflow. Therefore, as a feasible implementation method, each degreasing level can correspond to a set humidity or set humidity range in the second stage.

[0169] For example, when the degreasing gear is at a high gear, the set humidity of the first stage can be 80%; when the degreasing gear is at a medium gear, the set humidity of the first stage can be 65%; when the degreasing gear is at a low gear, the set humidity of the first stage can be 50%.

[0170] The degreasing rate is also closely related to the set time of each stage. When the running time of each stage is longer, the effect is better. Therefore, as a feasible implementation method, each degreasing gear can correspond to a set time.

[0171] For example, when the degreasing gear is high, the setting time of the third stage can be 16 minutes, the setting time of the first stage can be 20 minutes, and the setting time of the second stage can be 15 minutes. When the degreasing gear is medium, the setting time of the third stage can be 13 minutes, the setting time of the first stage can be 17 minutes, and the setting time of the second stage can be 13 minutes. When the degreasing gear is low, the setting time of the third stage can be 10 minutes, the setting time of the first stage can be 14 minutes, and the setting time of the second stage can be 10 minutes.

[0172] S1102. Execute the defatting cooking program according to the operating parameters corresponding to each stage in the defatting cooking program.

[0173] In this way, when executing the degreasing cooking program, the degreasing cooking program can be executed according to the operating parameters corresponding to the degreasing gear selected by the user to achieve the degreasing effect required by the user.

[0174] In some embodiments, since the first stage is a steam cooking stage, the inner pot is filled with a large amount of steam to cook the meat ingredients. After the first stage, the large amount of steam in the inner pot does not dissipate immediately, and needs to be cooked for a period of time in the second stage at a medium and high temperature before it gradually dissipates. This method will result in a longer cooking time in the second stage to achieve the cooking effect of the second stage.

[0175] As a feasible implementation method, the cooking device also includes: a door body and a driving component for driving the door body to open and close.

[0176] See also Figure 12 , the controller is further configured to perform the following steps:

[0177] S1201: After the first stage ends and before the second stage begins, if the humidity in the cavity is higher than a fourth humidity threshold, control the driving component to operate and open the door for a preset time.

[0178] That is, after the first stage, it is determined whether the humidity in the cavity is higher than the fourth humidity threshold. If so, it indicates that the humidity in the cavity is too high, which will affect the cooking time in the second stage. Therefore, the drive component is controlled to operate to open the door for a preset time, allowing high-temperature steam to escape from the door, which will significantly reduce the humidity in the cavity.

[0179] S1202 : In response to the humidity in the cavity being lower than a fifth humidity threshold, start executing the second stage.

[0180] It is understandable that during each door opening process, the steam in the inner tank will be exchanged with the external air, that is, the humidity of the steam in the inner tank will drop rapidly, but after the door is closed, the humidity in the cavity will rise again, so it may be necessary to go through multiple door opening processes.

[0181] Therefore, the second stage is not started until the humidity in the cavity is lower than the fifth humidity threshold, so as to shorten the cooking time of the second stage.

[0182] It can be seen that the oven provided in this embodiment can reduce the humidity in the inner tank by opening the door to dehumidify after the steam stage, thereby shortening the cooking time of the second stage, so that the temperature in the second stage can reach the corresponding set temperature more quickly, and complete the cooking of the ingredients.

[0183] In some embodiments, during the degreasing process, a large amount of fat often overflows from the food and flows under the food. If the food is placed on a tray or in a container such as tin foil, the fat will accumulate under the food, that is, the food will be partially immersed in the fat, resulting in poor degreasing effect.

[0184] As a feasible implementation method, the oven provided in the embodiment of the present application also includes: a baking net.

[0185] The grill is detachably arranged in the cooking cavity for holding the meat ingredients to be cooked.

[0186] In this way, when cooking, the user can take out the grill and place the meat ingredients on the grill. When baking, the overflowing grease will drip from the gaps in the grill into the oven inner tank, and will not get on the ingredients and cause them to be immersed in grease.

[0187] At the same time, the contact area between the grill and the food is small, so it is easy to heat the surface of the food evenly when grilling the food, thereby achieving better cooking results.

[0188] In some embodiments, in order to ensure the cooking effect of the meat ingredients, the oven can be preheated before cooking the meat ingredients.

[0189] As a feasible implementation, the oven can be preheated to a cavity temperature of 100°C.

[0190] The temperature inside the preheated oven is uniform and constant, so that when food is placed in the oven, it can ensure that the temperature of the food is uniform during the cooking process, avoiding some parts being too hard or too soft, and ensuring the taste and texture of the food.

[0191] See also Figure 13 In the oven provided in the embodiment of the present application, when meat ingredients are cooked after preheating, the temperature and humidity inside the oven change as follows:

[0192] Phase 3: The humidity in the oven cavity rises as high temperatures cause moisture in the meat to evaporate. Since the oven was preheated before the first phase, the cavity temperature remains essentially constant at the set temperature, T1.

[0193] Phase 1: The second phase mainly steams meat ingredients, and the cavity temperature is basically kept constant at the set temperature T2. When the cavity humidity is high, the side heater will be activated to heat the cavity to reduce the humidity. After it drops to a certain threshold, the steam generator will be controlled to start working to keep the cavity humidity within a certain range. Figure 13 As shown, the cavity humidity is maintained between [M1, M2].

[0194] Stage 2: The third stage has a higher set temperature. To form a crispy crust on the food, the cavity temperature rises and then maintains at a set temperature T3. Due to the high cavity temperature and the steam generator stopping, the cavity humidity gradually decreases.

[0195] In some embodiments, see Figure 14The oven provided in the embodiment of the present application controls each component to operate according to the following steps in each stage after receiving a cooking instruction for meat ingredients:

[0196] S141, the third stage: controlling the side heaters, the bottom heater and the fan to operate until the humidity in the cavity reaches a preset humidity threshold.

[0197] S142, first stage: controlling the operation of the bottom heater and the fan, and when the humidity in the cavity is lower than the first humidity threshold, controlling the operation of the steam generator; when the humidity in the cavity is higher than the second humidity threshold, controlling the steam generator to stop operating and starting the side heater.

[0198] S143, second stage: controlling the operation of the upper heater (which may include an upper left heater and an upper right heater) and the fan.

[0199] In order to further describe the cooking effect of the oven in the embodiment of the present application, the embodiment of the present application uses pork patties that are made and baked, and the testers taste and score them to illustrate the baking effect of the oven provided in the embodiment of the present application for baking meat ingredients.

[0200] When baking pork patties, the main steps include:

[0201] Step 1: Prepare pork patties.

[0202] Accurately weigh a certain amount of pork tenderloin and pork lard in a ratio of 3:1, cut the pork tenderloin and pork lard into small pieces, mix and stir evenly, add salt accounting for 1% of the total weight of the pork tenderloin and pork lard, put them into a meat grinder and grind them and mix evenly.

[0203] Accurately weigh 70±1g of the above meat paste, put it into a cylindrical mold and compact it into a cylindrical pork patty with a diameter of (7±0.2) cm and a height of (2±0.2) cm, and then refrigerate it at 4°C for 12 hours for later use.

[0204] Step 2: Preliminary baking of the pork patties.

[0205] Preheat the oven to a cavity temperature of 100°C, place the prepared pork patties in the oven, and start running the side heaters, fans, and bottom heaters until the humidity in the cavity reaches 80%. The temperature of the first stage can be set to 100°C.

[0206] Step 3: Steam the pork patties.

[0207] The steam generator (or side heater), humidity sensor, fan and bottom heater are controlled to start running, the cavity temperature is set to 100° C., and the cavity humidity is set to 80% until the weight of the food increases by a preset weight threshold.

[0208] Here, a cavity humidity of 80% typically refers to a relative humidity of 80% within a particular inner container. Relative humidity is a physical quantity that describes the ratio of the water vapor content in the air to the maximum amount of water vapor that air can hold at the same temperature, expressed as a percentage. In this example, a cavity humidity of 80% means that the water vapor content within the cavity has reached 80% of the maximum amount of water vapor that air can hold at that temperature.

[0209] Step 4: Bake the pork patties at high temperature.

[0210] Start the upper left heater, upper right heater and fan, set the cavity temperature to 220℃, bake for 14 minutes to color the ingredients and increase the flavor.

[0211] The present invention is described in detail below with reference to specific embodiments.

[0212] Example 1: Stage 1: annular hot air + bottom heating at 100°C with steam injection, cavity humidity 80%; Stage 2: annular air roasting mode at 220°C, 14 minutes.

[0213] Step 11: Prepare pork patties.

[0214] Accurately weigh a certain amount of pork tenderloin and pork lard in a predetermined ratio (3:1). Cut the tenderloin and pork lard into small pieces, mix thoroughly, add 1% salt, and mince in a meat grinder until evenly mixed. Accurately weigh 70 ± 1g of the meat paste and place it in a cylindrical mold, compacting it into cylindrical pork patties with a diameter of (7 ± 0.2) cm and a height of (2 ± 0.2) cm. Refrigerate at 4°C for 12 hours until ready to use.

[0215] Step 12: Steam the pork patties.

[0216] Preheat the oven to a cavity temperature of 100°C, place the prepared pork patties in the oven, switch the oven to the circular hot air + bottom heating mode, set the cavity temperature to 100°C and spray steam at the same time, and the cavity humidity to 80%, until the weight of the ingredients increases by 3g.

[0217] Step 13: Bake the pork patties at high temperature.

[0218] Switch the oven to convection roasting mode, set the cavity temperature to 220℃, and bake for 14 minutes.

[0219] Example 2: Stage 1: annular hot air + bottom heating 100°C; Stage 2: annular hot air + bottom heating 100°C with simultaneous steam injection, cavity humidity 80%; Stage 3: annular air roasting mode 220°C, 14 minutes.

[0220] Step 21: Prepare pork patties.

[0221] Accurately weigh a certain amount of pork tenderloin and pork lard in a predetermined ratio (3:1). Cut the tenderloin and pork lard into small pieces, mix thoroughly, add 1% salt, and mince in a meat grinder until evenly mixed. Accurately weigh 70 ± 1g of the meat paste and place it in a cylindrical mold, compacting it into cylindrical pork patties with a diameter of (7 ± 0.2) cm and a height of (2 ± 0.2) cm. Refrigerate at 4°C for 12 hours until ready to use.

[0222] Step 22: Preliminary baking of the pork patties.

[0223] Preheat the oven to a cavity temperature of 100°C, place the prepared pork patties in the oven and use the circular hot air + bottom heating mode until the cavity humidity reaches 80%.

[0224] Step 23: Steam the pork patties.

[0225] Switch the oven to the circular hot air + bottom heating mode, set the cavity temperature to 100°C and spray steam at the same time, and the cavity humidity to 80%, until the weight of the food increases by 3g.

[0226] Step 24: Bake the pork patties at high temperature.

[0227] Switch the oven to convection roasting mode, set the cavity temperature to 220℃, and bake for 14 minutes.

[0228] Example 3: Stage 1: annular hot air + bottom heating 100°C; Stage 2: annular hot air + bottom heating 100°C with simultaneous steam injection, cavity humidity 80%; Stage 3: annular air roasting mode 220°C, 14 minutes.

[0229] Step 31: Prepare pork patties.

[0230] Accurately weigh a certain amount of pork tenderloin and pork lard in a predetermined ratio (3:1). Cut the tenderloin and pork lard into small pieces, mix thoroughly, add 1% salt, and mince in a meat grinder until evenly mixed. Accurately weigh 70 ± 1g of the meat paste and place it in a cylindrical mold, compacting it into cylindrical pork patties with a diameter of (7 ± 0.2) cm and a height of (2 ± 0.2) cm. Refrigerate at 4°C for 12 hours until ready to use.

[0231] Step 32: Preliminary baking of the pork patties.

[0232] Preheat the oven to a cavity temperature of 100°C, place the prepared pork patties in the oven and use the circular hot air + bottom heating mode until the cavity humidity reaches 80%.

[0233] Step 33: Steam the pork patties.

[0234] Switch the oven to the circular hot air + bottom heating mode, set the cavity temperature to 100°C and spray steam at the same time, and the cavity humidity to 80%, until the weight of the food increases by 3g.

[0235] Step 34: Bake the pork patties at high temperature.

[0236] Switch the oven to the convection roasting mode, set the cavity temperature to 220℃, and bake for 14 minutes.

[0237] To verify the taste of the pork patties prepared in the three examples, a random taste test was conducted. Ten testers were randomly selected and asked to taste the three types of pork patties and rate their taste. The following table was obtained:

[0238] Table 1. Testers' scoring of three embodiments

[0239]

[0240] It can be seen from the data in Table 1 that among the three embodiments, the meat patty obtained in Example 2 has the highest score, that is, it is the most popular. This shows that the best taste and mouthfeel of the meat patty can be obtained by using the model of Example 2.

[0241] In order to verify the fat removal of the pork patties prepared in the three examples, the fat removal rates of the pork patties prepared in the three examples were measured, and the results are shown in the following table:

[0242] Table 2. Fat-free rate of meat patties

[0243]

[0244] The data in Table 2 show that the meat patties obtained in Example 3 achieved the best fat-free rate, followed by Example 2, which showed a similar fat-free rate. Combined with Table 1, this demonstrates that the method used in Example 2 yielded the best meat patties with the best combination of fat-free rate and taste. This demonstrates that the solution provided by this application can maintain the taste of meat ingredients while achieving a good fat-free effect.

[0245] Some embodiments of the present application also provide a method for controlling a cooking device, which is applied to the cooking device provided in the above embodiments. Figure 15 , the control method comprises the following steps:

[0246] S1501. In response to a defatting cooking instruction for meat ingredients, a defatting cooking program is started.

[0247] The fat-free cooking process consists of a first stage and a second stage that are performed sequentially.

[0248] S1502: In the first stage, if the humidity in the cavity detected by the humidity sensor is below a first humidity threshold, the steam generator is controlled to start operating.

[0249] S1503: If the humidity in the cavity detected by the humidity sensor is above a second humidity threshold, control the steam generator to stop running.

[0250] The second humidity threshold is above the first humidity threshold.

[0251] S1504. In the second stage, control the operation of the heating component and the fan.

[0252] In some embodiments, the operating parameters of the second stage include: a first humidity threshold and a second humidity threshold; the second humidity threshold is greater than the first humidity threshold. As a feasible implementation, the fat-free cooking process also includes a third stage prior to the first stage; and the control method further includes: controlling the operation of the heating component and the fan in the third stage.

[0253] As a feasible implementation manner, the control method further includes: in the first stage, controlling the operation of the heating component and the fan.

[0254] Some embodiments of the present application also provide a method for controlling a cooking device, which is applied to the cooking device provided in the above embodiments. Figure 16 , the control method comprises the following steps:

[0255] S1601. In response to a defatting cooking instruction for meat ingredients, a defatting cooking program is started.

[0256] The defatting cooking process includes a first stage and a second stage which are performed in sequence.

[0257] S1602: In the first stage, the steam generator, bottom heater and fan are controlled to start operation.

[0258] S1603. In the second stage, control the operation of the top heater and fan.

[0259] In some embodiments, the heating assembly further comprises: a side heater; the fat-free cooking program further comprises a third stage before the first stage; and the controller is further configured to: in the third stage, control the operation of the side heater, the bottom heater and the fan.

[0260] In some embodiments, the cooking device also includes: a humidity sensor for detecting the humidity in the cooking cavity; the controller is also configured to: in the first stage, if the humidity in the cavity detected by the humidity sensor is below a first humidity threshold, control the back heater to stop running; if the humidity in the cavity detected by the humidity sensor is above a second humidity threshold, control the back heater to start running.

[0261] An embodiment of the present application also provides an electronic device, which includes: one or more processors; one or more memories, wherein the one or more memories are used to store computer program code, and the computer program code includes computer instructions; when the one or more processors execute the computer instructions, the electronic device executes the various steps of the method shown in the above method embodiment.

[0262] An embodiment of the present application also provides a computer-readable storage medium, which stores computer instructions. When the computer instructions are executed on an electronic device, the electronic device executes each step performed by the electronic device in the method flow shown in the above method embodiment.

[0263] An embodiment of the present application also provides a computer program product, which includes computer instructions. When the computer instructions are executed on an electronic device, the electronic device executes each step executed by the electronic device in the method flow shown in the above method embodiment.

[0264] In the above embodiments, all or part of the embodiments can be implemented by software, hardware, firmware or any combination thereof. When implemented using a software program, all or part of the embodiments can be implemented in the form of a computer program product. The computer program product includes one or more computer instructions. When the computer execution instructions are loaded and executed on a computer, all or part of the processes or functions according to the embodiments of the present application are generated. The computer can be a general-purpose computer, a special-purpose computer, a computer network, or other programmable device. The computer instructions can be stored in a computer-readable storage medium or transmitted from one computer-readable storage medium to another computer-readable storage medium. For example, the computer instructions can be transmitted from one website, computer, server or data center to another website, computer, server or data center via a wired (e.g., coaxial cable, optical fiber, digital subscriber line (DSL)) or wireless (e.g., infrared, wireless, microwave, etc.) method. The computer-readable storage medium can be any available medium that can be accessed by a computer or a data storage device such as a server or data center that includes one or more servers that can be integrated with the medium. The available medium can be a magnetic medium (e.g., a floppy disk, a hard disk, a tape), an optical medium (e.g., a DVD), or a semiconductor medium (e.g., a solid state drive (SSD)).

[0265] The above are only specific embodiments of the present application, but the scope of protection of the present application is not limited thereto. Any changes or replacements within the technical scope disclosed in this application should be included in the scope of protection of the present application. Therefore, the scope of protection of the present application should be based on the scope of protection of the claims.

Claims

1. A cooking device, characterized in that: include: The box body is provided with an inner container, and the inner container has a cooking cavity; A heating component, used to heat the food in the cooking cavity; A fan is located in the box; a steam generator for generating steam; a humidity sensor for detecting the humidity in the cooking cavity; a controller, connected to the heating component, the steam generator, the humidity sensor and the fan respectively; The controller is configured to: In response to a fat-defatting cooking instruction for a meat ingredient, starting a fat-defatting cooking program; the fat-defatting cooking program includes a first stage and a second stage performed sequentially; In the first stage, if the humidity in the cavity detected by the humidity sensor is below a first humidity threshold, controlling the steam generator to start operating; If the humidity in the cavity detected by the humidity sensor is above a second humidity threshold, controlling the steam generator to stop operating; the second humidity threshold is above the first humidity threshold; In the second stage, the heating component and the fan are controlled to operate.

2. The cooking device according to claim 1, wherein The fat-free cooking process further includes a third stage prior to the first stage; The controller is further configured to: In the third stage, the heating component and the fan are controlled to operate.

3. The cooking device according to claim 1 or 2, characterized in that: The controller is further configured to: In the first stage, the heating component and the fan are controlled to operate.

4. The cooking device according to claim 3, characterized in that The controller is further configured to: In response to receiving a cooking time set by a user, determining the set times for the first stage, the second stage, and the third stage according to a preset ratio; wherein the proportion of the first stage in the preset ratio is greater than the proportion of the second stage and the third stage; When the running time of each stage reaches the corresponding set time, the next stage begins to execute.

5. The cooking device according to claim 3, wherein: The cooking device further comprises: a weight sensor for detecting the weight of the food; The controller is specifically configured to: In the third stage, if the humidity in the cavity reaches a third humidity threshold, the first stage is started; In the first stage, if the difference between the weight of the food and the initial weight reaches a preset weight threshold, the initial weight is the weight of the food when the first stage is started, and the second stage is started.

6. The cooking device according to claim 3, wherein: The cooking device further comprises: a temperature sensor, the temperature sensor being used to detect the temperature inside the cooking cavity; The controller is further configured to: During the execution of the defatting cooking program, the heating component is controlled to operate according to the cavity temperature detected by the temperature sensor and the set temperature corresponding to each stage.

7. The cooking device according to claim 3, characterized in that The cooking device further comprises: a door body and a driving assembly for driving the door body to open and close; The controller is further configured to: After the first stage ends and before the second stage begins, if the humidity in the cavity is higher than a fourth humidity threshold, controlling the driving component to operate and open the door for a preset time; In response to the humidity in the cavity being lower than a fifth humidity threshold, the second stage is started.

8. A method for controlling a cooking device, characterized in that: The cooking device comprises: a box body with an inner pot provided therein, wherein the inner pot has a cooking cavity; a heating component for heating food in the cooking cavity; a fan located in the box body; a steam generator for generating steam; and a humidity sensor for detecting the humidity in the cooking cavity. The control method includes: In response to a fat-defatting cooking instruction for a meat ingredient, starting a fat-defatting cooking program; the fat-defatting cooking program includes a first stage and a second stage performed sequentially; In the first stage, if the humidity in the cavity detected by the humidity sensor is below a first humidity threshold, controlling the steam generator to start operating; If the humidity in the cavity detected by the humidity sensor is above a second humidity threshold, controlling the steam generator to stop operating; the second humidity threshold is above the first humidity threshold; In the second stage, the heating component and the fan are controlled to operate.

9. The control method according to claim 8, characterized in that: The fat-free cooking process further includes a third stage prior to the first stage; The control method further includes: in the third stage, controlling the operation of the heating component and the fan.

10. The control method according to claim 8 or 9, characterized in that: The control method further includes: in the first stage, controlling the operation of the heating component and the fan.

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