Intelligent steam oven and control method and device thereof

Abstract

The application relates to an intelligent steaming and baking oven and a control method and device thereof. A multi-frequency band current is applied to food to be cooked in the steaming and baking oven to detect the impedance corresponding to the food to be cooked. According to the impedance, the fat content and the microbial concentration corresponding to the food to be cooked are respectively calculated. The cooking parameters are generated based on the fat content and the microbial concentration. The steaming and baking operation is controlled according to the cooking parameters. In the whole process, the fat content and the microbial concentration of different food to be cooked are fully considered, the cooking parameters are generated in a targeted manner, the food characteristics can be accurately matched, and the loss of food nutrients in the cooking process is significantly reduced.

Description

Technical Field

[0001] This application relates to the field of smart home appliance technology, and in particular to a smart steam oven and its control method, device, computer equipment, storage medium and computer program product. Background Technology

[0002] Intelligent steam ovens break through the limitations of traditional kitchen appliances with their single function. By integrating a steam generation system and hot air circulation heating technology, they can freely switch between multiple modes such as steaming, baking, braising, roasting, and frying. Their core advantage lies in the synergistic effect of high-temperature steam and hot air. For example, when baking meat, the steam locks in moisture to prevent it from drying out, while the hot air quickly removes excess oil, balancing health and taste. When steaming seafood, dynamic steam regulation technology precisely controls humidity to prevent the food from shrinking due to overcooking, preserving its tender texture.

[0003] It is precisely because of the aforementioned significant technological advantages and diverse functions of smart steam ovens that they are gradually entering thousands of households. In traditional technology, smart steam ovens generally cook according to preset programs. This mode relies on a fixed combination of temperature, time, and steam volume to achieve basic steaming and baking functions. For example, most products only offer general modes such as "baking cakes" and "steaming seafood," but cannot distinguish the fat content of different meats (such as chicken breast and pork belly) or the differences in protein structure of seafood (such as salmon and shrimp). This "one-size-fits-all" cooking logic requires users to manually adjust parameters and makes it difficult to accurately match the characteristics of food, easily leading to nutrient loss.

[0004] Therefore, there is an urgent need for a smart steam oven control solution that can reduce nutrient loss. Summary of the Invention

[0005] Therefore, it is necessary to provide an intelligent steam oven and its control method, device, computer equipment, storage medium and computer program products that can reduce nutrient loss, in order to address the above-mentioned technical problems.

[0006] In a first aspect, this application provides an intelligent steam oven, including a steam oven body, a food-carrying component, an electrode component, and a cooking control module; the food-carrying component is built into the steam oven body;

[0007] The food-carrying component is used to carry food to be cooked;

[0008] The electrode assembly is used to send multi-band current to the food to be cooked in order to detect the impedance of the food to be cooked;

[0009] The cooking control module is used to calculate the fat content and microbial concentration of the food to be cooked according to the impedance; generate cooking parameters based on the fat content and microbial concentration; and control the steam oven to perform steaming and baking operations according to the cooking parameters.

[0010] In one embodiment, the electrode assembly includes a side elastic electrode and a bottom contact electrode; the side elastic electrode is disposed on the inner sidewall of the food carrier assembly; and the bottom contact electrode is disposed on the bottom of the food carrier assembly.

[0011] In one embodiment, the electrode assembly includes a first side elastic electrode, a second side elastic electrode, and a bottom contact electrode. The first side elastic electrode and the second side elastic electrode are disposed on opposite inner walls of the food carrier assembly, and the bottom contact electrode is disposed in the bottom middle region of the food carrier assembly.

[0012] In one embodiment, the cooking control module includes a microprocessor unit and a control unit;

[0013] The microprocessor unit is used to calculate the fat content of the food to be cooked based on a pre-trained fat-impedance model and the impedance; and to calculate the microbial concentration of the food to be cooked based on a pre-trained microbial concentration model and the impedance.

[0014] The control unit is used to generate cooking parameters based on the fat content and the microbial concentration; and to control the steam oven to perform steaming and baking operations according to the cooking parameters.

[0015] In one embodiment, the aforementioned smart steam oven further includes an image acquisition component;

[0016] The image acquisition component acquires an image of the food to be cooked and sends the image of the food to be cooked to the cooking control module;

[0017] The cooking control module is also used to identify the food type based on the image of the food to be cooked; and to generate cooking parameters based on the food type, the fat content, and the microbial concentration.

[0018] In one embodiment, the cooking control module is further configured to compare the fat content with a preset upper limit value and a preset lower limit value; if the fat content is not greater than the preset lower limit value, the working mode is configured as a low-temperature slow steaming mode; if the fat content is greater than the preset lower limit value but not greater than the preset upper limit value, the working mode is configured as a medium-temperature braising mode; if the fat content is greater than the preset upper limit value, the working mode is configured as a high-temperature fast steaming mode.

[0019] In one embodiment, the cooking control module is further configured to configure the cooking time as a preset standard cooking time when the microbial concentration is not greater than a preset lower limit value; if the microbial concentration is greater than the preset lower limit value but not greater than the preset upper limit value, the cooking time is configured as the sum of the preset standard cooking time and the preset delay time; if the microbial concentration is greater than the preset upper limit value, the cooking time is forcibly configured as a preset maximum cooking time and an alarm message is generated.

[0020] Secondly, this application also provides a method for controlling an intelligent steam oven. The method includes:

[0021] A multi-frequency current is applied to the food to be cooked inside the steam oven to detect the impedance corresponding to the food.

[0022] Based on the impedance, calculate the fat content and microbial concentration of the food to be cooked;

[0023] Cooking parameters are generated based on the fat content and the microbial concentration;

[0024] The steaming and baking process is controlled according to the cooking parameters.

[0025] In one embodiment, generating cooking parameters based on the fat content and the microbial concentration includes:

[0026] If the microbial concentration is greater than the preset upper limit of microbial concentration, the cooking time will be forcibly configured to the preset maximum cooking time, and an alarm message will be generated.

[0027] If the microbial concentration is not greater than the preset upper limit of microbial concentration, the fat content is compared with the preset upper limit of fat content and the preset lower limit of fat content; if the fat content is not greater than the preset lower limit of fat content, the working mode is configured as low-temperature slow steaming mode; if the fat content is greater than the preset lower limit of fat content but not greater than the preset upper limit of fat content, the working mode is configured as medium-temperature braising mode; if the fat content is greater than the preset upper limit of fat content, the working mode is configured as high-temperature fast steaming mode.

[0028] If the concentration of microorganisms is not greater than the preset lower limit of microorganism concentration, then the cooking time is configured as the preset standard cooking time;

[0029] If the microbial concentration is greater than the preset lower limit of microbial concentration and not greater than the preset upper limit of microbial concentration, then the cooking time is configured as the sum of the preset standard cooking time and the preset delay time.

[0030] Thirdly, this application also provides an intelligent steam oven control device. The device includes:

[0031] An impedance detection module is used to apply multi-frequency current to the food to be cooked in the steam oven and to detect the impedance of the food to be cooked.

[0032] The analysis module is used to calculate the fat content and microbial concentration of the food to be cooked based on the impedance, respectively.

[0033] The cooking module is used to generate cooking parameters based on the fat content and the microbial concentration; and to control the execution of steaming and baking operations according to the cooking parameters.

[0034] Fourthly, this application also provides a computer device. The computer device includes a memory and a processor, the memory storing a computer program, and the processor executing the computer program to perform the following steps:

[0035] A multi-frequency current is applied to the food to be cooked inside the steam oven to detect the impedance corresponding to the food.

[0036] Based on the impedance, calculate the fat content and microbial concentration of the food to be cooked;

[0037] Cooking parameters are generated based on the fat content and the microbial concentration;

[0038] The steaming and baking process is controlled according to the cooking parameters.

[0039] Fifthly, this application also provides a computer-readable storage medium. The computer-readable storage medium stores a computer program thereon, which, when executed by a processor, performs the following steps:

[0040] A multi-frequency current is applied to the food to be cooked inside the steam oven to detect the impedance corresponding to the food.

[0041] Based on the impedance, calculate the fat content and microbial concentration of the food to be cooked;

[0042] Cooking parameters are generated based on the fat content and the microbial concentration;

[0043] The steaming and baking process is controlled according to the cooking parameters.

[0044] Sixthly, this application also provides a computer program product. The computer program product includes a computer program that, when executed by a processor, performs the following steps:

[0045] A multi-frequency current is applied to the food to be cooked inside the steam oven to detect the impedance corresponding to the food.

[0046] Based on the impedance, calculate the fat content and microbial concentration of the food to be cooked;

[0047] Cooking parameters are generated based on the fat content and the microbial concentration;

[0048] The steaming and baking process is controlled according to the cooking parameters.

[0049] The aforementioned intelligent steam oven and its control method, device, computer equipment, storage medium, and computer program products apply multi-frequency current to the food to be cooked inside the steam oven to detect the impedance of the food; based on the impedance, the fat content and microbial concentration of the food to be cooked are calculated; cooking parameters are generated based on the fat content and microbial concentration; and the steaming and baking operations are controlled according to the cooking parameters. Throughout the process, the fat content and microbial concentration of different foods to be cooked are fully considered, and cooking parameters are generated specifically to accurately match the characteristics of the food, significantly reducing nutrient loss during the cooking process. Attached Figure Description

[0050] Figure 1 This is an application environment diagram of the intelligent steam oven control method in one embodiment;

[0051] Figure 2 This is a schematic diagram of the structure of a smart steam oven in one embodiment;

[0052] Figure 3 This is a schematic diagram showing the relative positional relationship between the food-carrying component and the electrode component in one embodiment;

[0053] Figure 4 A schematic diagram of the cooking mode configuration process in a specific application example;

[0054] Figure 5 This is a flowchart illustrating a smart steam oven control method in one embodiment;

[0055] Figure 6 This is a structural block diagram of the intelligent steam oven control device in one embodiment;

[0056] Figure 7 This is an internal structural diagram of a computer device in one embodiment.

[0057] Explanation of reference numerals in the attached figures:

[0058] A. Steam oven body; B. Control main board; 100. Steam oven cabinet; 200. Food carrying component; 300. Electrode assembly; 400. Cooking control module; 310. First side elastic electrode; 320. Second side elastic electrode; 330. Bottom contact electrode. Detailed Implementation

[0059] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0060] The intelligent steam oven control method provided in this application embodiment can be applied to, for example... Figure 1 In the application environment shown, the entire intelligent steam oven includes the oven body A and the control motherboard B, which is built into the oven body A. The control motherboard B applies multi-frequency current to the food to be cooked inside the oven to detect the impedance of the food. Based on the impedance, it calculates the fat content and microbial concentration of the food. Based on the fat content and microbial concentration, it generates cooking parameters and controls the steaming and baking operations according to the cooking parameters.

[0061] In one embodiment, such as Figure 2 As shown, a smart steam oven is provided, including a steam oven body 100, a food-carrying component 200, an electrode component 300, and a cooking control module 400; the food-carrying component 200 is built into the steam oven body 100.

[0062] Food carrier component 200 is used to hold food to be cooked;

[0063] The electrode assembly 300 is used to send multi-frequency current to the food to be cooked in order to detect the impedance of the food to be cooked;

[0064] The cooking control module 400 is used to calculate the fat content and microbial concentration of the food to be cooked according to the impedance; generate cooking parameters based on the fat content and microbial concentration; and control the steam oven 100 to perform steaming and baking operations according to the cooking parameters.

[0065] In this embodiment, the steam oven 100 constitutes a sealed environment for food cooking. Its internal space size and shape are designed to accommodate different types and sizes of food, such as a whole chicken, multiple steaks, or large portions of vegetables, providing a physical space for various cooking methods such as steaming and baking. Through excellent heat insulation and sealing performance, the oven interior can stably maintain the set cooking parameters such as temperature, humidity, and steam concentration. During steaming and baking, heat and steam leakage are prevented, ensuring consistent and stable cooking results while avoiding interference from external factors.

[0066] The main function of the food support component 200 is to safely and stably support the food to be cooked, ensuring that the food will not be affected by movement or shaking within the steam oven, thus maintaining the cooking effect. The material of the food support component 200 must possess properties such as high temperature resistance, corrosion resistance, and easy cleaning to adapt to the high temperature and high humidity environment inside the steam oven and facilitate cleaning and maintenance after use. Specifically, the food support component 200 can function as a food tray. In practical applications, the food support component 200 needs to cooperate with the electrode component 300, providing the electrode component 300 with a suitable position and manner of contact with the food, ensuring that the electrode component 300 can accurately send multi-frequency current to the food to detect its impedance.

[0067] The electrode assembly 300 can send currents of different frequencies to the food to be cooked, and its impedance characteristics at different frequencies can be obtained through multi-frequency detection. Specifically, it can send alternating current of different frequencies. The propagation and response of alternating current at different frequencies in food vary, reflecting various physical and chemical properties of the food, such as moisture content, fat content, and microbial concentration. By utilizing the contact between the electrodes and the food, the voltage and current signals of the food under the action of multi-frequency current are measured, and the impedance value of the food is calculated according to Ohm's law. Impedance is an important parameter reflecting the electrical characteristics of food. By analyzing the impedance value and its changes, the fat content and microbial concentration of the food can be obtained, providing a basis for subsequent cooking control.

[0068] Based on the food impedance data detected by the electrode assembly 300, the cooking control module 400 uses specific algorithms and models to calculate the fat content and microbial concentration of the food to be cooked. These calculation models are based on a large amount of experimental data and scientific research, and can accurately convert impedance information into fat content and microbial concentration indicators of the food. Based on the calculated fat content and microbial concentration, the cooking control module 400 matches or generates the most suitable cooking parameters for the current food from a preset cooking parameter library, such as temperature, steam volume, and cooking time. Different fat contents and microbial concentrations require different cooking conditions to achieve the best cooking effect and food safety standards. The cooking control module 400 converts the generated cooking parameters into specific control signals and sends them to various actuators of the steam oven, such as heating elements, steam generators, and fans, controlling their working status and parameters so that the steam oven can perform steaming and baking operations according to the set cooking parameters, achieving precise control of the cooking process.

[0069] The aforementioned intelligent steam oven applies multi-frequency current to the food to be cooked inside the oven to detect the impedance of the food. Based on the impedance, it calculates the fat content and microbial concentration of the food. Cooking parameters are then generated based on these parameters, and the steaming and baking processes are controlled accordingly. Throughout the process, the fat content and microbial concentration of different foods are fully considered, and targeted cooking parameters are generated to accurately match the characteristics of the food, significantly reducing nutrient loss during cooking.

[0070] In one embodiment, the electrode assembly 300 includes a side elastic electrode and a bottom contact electrode; the side elastic electrode is disposed on the inner sidewall of the food carrier assembly 200; and the bottom contact electrode is disposed on the bottom of the food carrier assembly 200.

[0071] The electrode assembly 300 in this embodiment includes a side elastic electrode and a bottom contact electrode. These two electrodes work together to achieve the electrical processing function of food. The side elastic electrode is disposed on the inner wall of the food-carrying assembly 200. Structurally, the side elastic electrode is made of a material with good elasticity and conductivity, such as an alloy elastic electrode. On the one hand, the alloy elastic electrode can ensure good contact with the food. Its elastic properties allow it to fit tightly against the side of the food through its elastic deformation when food of different shapes and sizes is placed, thereby ensuring a good electrical connection. On the other hand, the alloy elastic electrode has good conductivity and can effectively conduct current to achieve electrical processing of the side of the food. In terms of installation, the side elastic electrode is fixed to the inner wall of the food-carrying assembly 200 by means of adhesive or clips. The bottom contact electrode is usually made of a metal material with excellent conductivity and wear resistance, such as stainless steel. Stainless steel has high strength and hardness, can withstand the pressure when food is placed, is not easily damaged, and its good conductivity can ensure that the current is stably conducted to the bottom of the food.

[0072] In one embodiment, such as Figure 3 As shown, the electrode assembly 300 includes a first side elastic electrode 310, a second side elastic electrode 320, and a bottom contact electrode 330. The first side elastic electrode 310 and the second side elastic electrode 320 are disposed on the inner walls of opposite sides of the food carrier assembly 200, and the bottom contact electrode 330 is disposed in the middle area of ​​the bottom of the food carrier assembly 200.

[0073] The first side elastic electrode 310 and the second side elastic electrode 320 are disposed on opposite inner walls of the food-bearing assembly. This symmetrical arrangement allows the electrodes to apply current simultaneously from both sides of the food. Specifically, the two elastic electrodes can be made of titanium alloy or other food-grade high-temperature and corrosion-resistant materials. Titanium alloy has excellent high-temperature resistance, maintaining stable physical and chemical properties at high temperatures, and is not prone to deformation or oxidation, thus ensuring the service life and performance stability of the electrodes. Simultaneously, titanium alloy also has good corrosion resistance, preventing acidic or alkaline substances generated during food contact or processing from corroding the electrodes, ensuring food safety. Other food-grade high-temperature and corrosion-resistant materials must also meet relevant food safety standards and performance requirements to ensure no food contamination during use. The symmetrical electrode plates (i.e., the first side elastic electrode 310 and the second side elastic electrode 320) are fixed to the base plate and can move back and forth vertically along the fixed plate. This design is to accommodate different volumes of food, ensuring stable contact between the electrodes and the food. The movement is achieved, but is not limited to, compression springs and limiting guide rails. Furthermore, multiple symmetrical electrode groups, such as the first side elastic electrode 310 and the second side elastic electrode 320, can be set here. For example, two groups of first side elastic electrodes 310 and second side elastic electrodes 320 can be set. This arrangement fully considers that when the same food comes into contact with the side elastic electrodes from different directions, the measured impedance value may deviate due to differences in current path length, cross-sectional area, and local tissue distribution. By adopting a symmetrically arranged dual-electrode structure, two current paths are formed. Through comparison and averaging of dual-path data, the influence of single-path error is effectively reduced.

[0074] The bottom contact electrode 330 is disposed in the middle region of the bottom of the food carrier assembly. Positioning the bottom contact electrode 330 in the middle region ensures more uniform contact with the bottom of the food, further enhancing the uniformity of electrical processing. Regardless of how the food is placed in the food carrier assembly, the bottom contact electrode 330 can effectively contact the bottom of the food, ensuring that current can be stably conducted into the food.

[0075] In practical applications, the entire electrode assembly can be an integrated BIA (Bio-impedance Analysis Electrode Module), specifically integrating a multi-band BIA chip, a first side elastic electrode 310, a second side elastic electrode 320, and a bottom contact electrode 330. The multi-band BIA chip transmits 1kHz, 50kHz, and 100kHz currents to acquire impedance data. The current path flows out from the first and second side elastic electrodes 310 and 320, passes through the food being measured, and then flows back in from the bottom contact electrode 330, forming a closed loop. Multi-point contact improves measurement stability and reduces errors caused by poor local contact.

[0076] In one embodiment, the cooking control module includes a microprocessor unit and a control unit;

[0077] The microprocessor unit is used to calculate the fat content of the food to be cooked based on a pre-trained fat-impedance model and impedance; and to calculate the microbial concentration of the food to be cooked based on a pre-trained microbial concentration model and impedance. The control unit is used to generate cooking parameters based on fat content and microbial concentration; and to control the steam oven to perform steaming and baking operations according to the cooking parameters.

[0078] The microprocessor unit acquires the impedance data of the food to be cooked in real time. Impedance data reflects the internal structure and composition characteristics of the food; different foods will have different impedance values. The microprocessor unit contains a pre-trained fat-impedance model. This model was trained by measuring the impedance of a large number of food samples with different fat contents and using machine learning algorithms (such as linear regression and neural networks). After acquiring the impedance of the food to be cooked, the microprocessor unit inputs the impedance data into the fat-impedance model. The model calculates the fat content of the food according to the preset algorithm and parameters.

[0079] Similarly, the microprocessor unit also pre-stores a pre-trained microbial concentration model. This model is trained using machine learning methods by measuring the impedance and detecting microorganisms in food samples containing different microbial concentrations. When the impedance of the food to be cooked is obtained, the microprocessor unit inputs the impedance data into the microbial concentration model, which then calculates the corresponding microbial concentration. For example, some neural network-based microbial concentration models may contain multiple hidden layers, using complex nonlinear transformations to map impedance data to microbial concentration values. Specifically, these two pre-trained models can be data models trained based on experimental sample information.

[0080] In one embodiment, the aforementioned smart steam oven further includes an image acquisition component; the image acquisition component acquires an image of the food to be cooked and sends the image of the food to be cooked to the cooking control module; the cooking control module is also used to identify the food type based on the image of the food to be cooked; and to generate cooking parameters based on the food type, fat content and microbial concentration.

[0081] Image acquisition components typically include a high-definition camera, an image sensor, and related optical lenses. The high-definition camera uses a high-resolution imaging element to capture detailed features of the food to be cooked, such as its shape, color, and texture. The image sensor converts the optical signals captured by the camera into electrical signals for subsequent digital processing. The optical lens focuses the light, making the image clearer and more accurate. The image acquisition component is generally installed inside the steam oven, either above or to the side. When the user places the food to be cooked into the steam oven, the image acquisition component automatically activates. With the assistance of the optical lens, the high-definition camera photographs the food, and the image sensor converts the captured optical image into a digital image signal, which is then sent to the cooking control module.

[0082] The pre-processed images are input into a pre-trained food type recognition model. This model is trained on a large amount of image data of different types of food and employs deep learning algorithms. Convolutional neural networks have powerful feature extraction capabilities, enabling them to automatically learn various features in food images, such as shape, color distribution, and texture patterns. Through multi-layer convolution, pooling, and fully connected operations, the model ultimately outputs the type of food to be cooked, such as meat, vegetables, or fish. After identifying the food type, the microprocessor unit combines the fat content and microbial concentration data calculated using the pre-trained fat-impedance model and microbial concentration model for comprehensive analysis. Different types of food have different cooking characteristics and requirements; for example, meat usually requires higher temperatures and longer cooking times to ensure thorough cooking and kill microorganisms. The cooking control module calculates based on different combinations of food type, fat content, and microbial concentration using preset algorithms and rules, providing a basis for generating more accurate cooking parameters.

[0083] In one embodiment, the cooking control module is further configured to compare the fat content with a preset upper limit and a preset lower limit; if the fat content is not greater than the preset lower limit, the working mode is configured as a low-temperature slow steaming mode; if the fat content is greater than the preset lower limit but not greater than the preset upper limit, the working mode is configured as a medium-temperature braising mode; if the fat content is greater than the preset upper limit, the working mode is configured as a high-temperature fast steaming mode.

[0084] The cooking control module pre-stores preset upper and lower limits for fat content. These preset values ​​are determined based on extensive experimental data and the cooking characteristics of different foods. For example, for most common foods, when the fat content is below 10%, low-temperature slow steaming is suitable; when the fat content is between 10% and 25%, medium-temperature simmering better preserves the food's nutrients and texture; and when the fat content is above 25%, high-temperature rapid steaming effectively removes excess oil and quickly cooks the food thoroughly. After acquiring the fat content data, the cooking control module compares this data with the preset upper and lower limits, and configures the operating mode based on the comparison results.

[0085] When the fat content is not greater than the preset lower limit (e.g., fat content ≤15%), the operating mode should be set to low-temperature slow steam mode. In this mode, the heating element in the main body of the steam oven operates at a lower power, causing the temperature inside the oven to rise slowly and stabilize at a relatively low level (e.g., 80℃-100℃). Simultaneously, the steam generator produces an appropriate amount of steam according to a preset program, maintaining a certain level of humidity inside the oven. Low-temperature slow steam mode is suitable for foods with low fat content, such as chicken breast and some vegetables. This slow cooking method prevents food from rapidly drying out due to excessively high temperatures, maximizing the preservation of nutrients and tender texture. It also allows the food to fully absorb moisture from the steam during the long cooking process, becoming more juicy.

[0086] When the fat content is greater than the preset lower limit but not greater than the preset upper limit (e.g., 15% < fat content ≤ 25%), the operating mode is set to medium-temperature braising. In this mode, the heating element operates at medium power, maintaining the internal temperature within a moderate range (e.g., 120℃-150℃). The steam generator produces a relatively large amount of steam, creating a humid cooking environment inside the oven. Medium-temperature braising is suitable for foods with moderate fat content, such as ribs and fish. In this mode, food cooks slowly at a relatively gentle temperature, allowing the fat to distribute evenly throughout the food, resulting in a richer flavor. Simultaneously, the steam helps retain moisture, preventing the food from becoming dry.

[0087] When the fat content exceeds the preset upper limit (e.g., fat content > 25%), the operating mode is set to high-temperature rapid steam mode. The heating element operates at high power, rapidly raising the internal temperature to a high level (e.g., 180℃-220℃), and the steam generator also quickly produces a large amount of steam, filling the chamber with high-temperature steam. High-temperature rapid steam mode is suitable for foods with high fat content, such as pork belly and fatty beef. The high temperature quickly forms a hard crust on the surface of the food, locking in internal moisture and nutrients. Simultaneously, the large amount of steam accelerates the cooking process, causing excess fat to melt and be released with the steam, reducing the greasiness of the food and making it healthier and more delicious.

[0088] In one embodiment, the cooking control module is further configured to configure the cooking time as a preset standard cooking time when the microbial concentration is not greater than a preset lower limit value; if the microbial concentration is greater than the preset lower limit value but not greater than the preset upper limit value, the cooking time is configured as the sum of the preset standard cooking time and the preset delay time; if the microbial concentration is greater than the preset upper limit value, the cooking time is forcibly configured as a preset maximum cooking time and an alarm message is generated.

[0089] The cooking control module also presets upper and lower limits for microbial concentration. These preset values ​​are determined based on food safety standards and extensive experimental data, aiming to ensure that food receives appropriate cooking treatment under different levels of microbial contamination to kill harmful microorganisms and guarantee food safety. After obtaining the microbial concentration data, the cooking control module compares it with the preset upper and lower limits for microbial concentration.

[0090] When the microbial concentration is not greater than the preset lower limit, the cooking time is set to the preset standard cooking time. The preset standard cooking time is determined based on the cooking requirements under normal microbial contamination conditions. For example, for some common foods with low microbial concentrations, the preset standard cooking time may be 20 minutes. Within this time, the steam oven cooks under normal heating and steam conditions, ensuring that the food is thoroughly cooked while avoiding overcooking that could lead to nutrient loss and a deterioration in taste.

[0091] When the microbial concentration is greater than the preset lower limit but not greater than the preset upper limit, the cooking time is the sum of the preset standard cooking time and the preset delay time. The preset delay time is an extra time set to handle moderate microbial contamination; for example, when the food microbial concentration is at a moderate level, the delay time may be 3 minutes. Thus, the total cooking time (preset standard cooking time + preset delay time = 23 minutes) can more effectively kill microorganisms in the food, ensuring food safety. During the delay period, the heating and steam parameters of the steam oven may be adjusted appropriately to optimize the cooking effect.

[0092] When the microbial concentration exceeds the preset upper limit, the cooking time is forcibly set to the preset maximum cooking time. This preset maximum cooking time is set according to the highest food safety requirements; for example, for food with severely excessive microbial concentrations, the preset maximum cooking time might be 40 minutes. Within this longer cooking time, the steam oven will continuously cook at a high temperature with ample steam to ensure maximum elimination of harmful microorganisms. Simultaneously, because excessively high microbial concentrations may pose a significant food safety risk, the cooking control module will prioritize ensuring the cooking time reaches its maximum value to guarantee food safety. Furthermore, the cooking control module will generate an alarm message. This alarm message can be presented to the user in various ways, such as displaying alarm text on the steam oven's screen or emitting a buzzer. The alarm message typically includes prompts such as "Microbial concentration too high, please check food quality," to remind users of potential food safety issues and avoid consuming undercooked food with high microbial contamination.

[0093] The following will use several specific application examples, and combine them with... Figure 4 This application details the operation of the intelligent steam oven.

[0094] Application Example 1: Pork Belly Cooking Scenario (High Fat + Moderate Microorganisms).

[0095] The user places a piece of pork belly (approximately 300g) into the food tray of the steam oven. The bottom of the tray is embedded with titanium alloy electrodes (food-grade material) and equipped with flexible clamps to ensure close contact between the meat and the electrodes. The user selects the "Healthy Cooking" mode through the steam oven's touchscreen interface, and the device automatically starts the detection process.

[0096] The electrode module sends multi-band AC currents of 1kHz, 50kHz, and 100kHz to the pork belly. The BIA chip collects impedance data, as shown in the examples: 1kHz impedance is 1.2kΩ (reflecting water content), 50kHz impedance is 0.9kΩ (reflecting fat and muscle tissue), and 100kHz impedance is 0.6kΩ (reflecting fat content). The microprocessor inputs the impedance data into a pre-trained fat-impedance model, and, combined with a real-time temperature of 25°C and a weight of 300 grams, calculates the fat content F to be 25.0%. Simultaneously, a microbial concentration model (based on a neural network) analyzes the impedance data and outputs a microbial concentration M of 8×10⁻⁶. 4 CFU / g.

[0097] When the fat content F exceeds 15% (25.0% > 15%), the system automatically selects the high-temperature rapid steaming mode, setting the temperature to 120°C and the steam output to 90%. This is because the microbial concentration M is at 10... 4 Up to 10 5CFU / g range (8×10) 4 ≤10 5 The cooking time is dynamically extended by 15% according to the heat sterilization model, adjusting the standard time from 20 minutes to 23 minutes. All parameters are precisely calculated before cooking begins, and the system strictly follows the preset parameters without making any real-time adjustments during the cooking process.

[0098] The cooking process lasted 23 minutes, with the temperature maintained at 120°C and the steam output kept at 90%. At the end, the app sent a notification: "Ingredient testing: Fat content 25.0%, Microbial concentration 8×10⁻⁶." 4 CFU / g → Cooking complete! Oil residue reduced by 40%, microbial concentration reduced to safe levels (<1×10⁻⁶). 4 The app displays the pork belly (CFU / g). The user removes the pork belly; the meat is crispy, and the app simultaneously displays the user's health data.

[0099] Application Example 2: Chicken Breast Cooking Scenario (Low Fat + Safe Microorganisms).

[0100] Place 200g of chicken breast in a steam oven and select the "Healthy Cooking" mode. The impedance values ​​are 0.8kΩ at 1kHz, 0.7kΩ at 50kHz, and 0.5kΩ at 100kHz. The microprocessor calculates the fat content F as 6.0% using a fat-impedance model, and the microbial concentration model output M as 5×10⁻⁶. 3 CFU / g.

[0101] Fat content F is between 5% and 15% (5% < 6.0% ≤ 15%), matched with medium-temperature braising mode, set temperature 100°C, steam output 70%; because the microbial concentration M is less than 10 4 CFU / g (5×10) 3 <10 4 The standard cooking time is 30 minutes. All parameters are calculated before cooking begins, and no parameters are adjusted during the cooking process.

[0102] 23 minutes later, the app sent a notification: "Food testing: Fat content 6.0%, microbial concentration 5×10⁻⁶." 3 CFU / g → Cooking complete! Tender meat, safe microbial concentration (<1×10⁻⁶) 4 (CFU / g). The user confirms that the meat is tender and smooth, and the APP data is synchronized to the health platform.

[0103] Application Example 3: Early warning of spoiled pork (high microbial concentration).

[0104] The user placed pork (suspected of being spoiled) that had been stored for two days into a steam oven and selected "healthy cooking." The equipment automatically detected: fat content F was 18.0%, and microbial concentration M was 2.5 × 10⁻⁶. 5CFU / g.

[0105] Because the microbial concentration M exceeds 10 5 CFU / g (2.5×10) 5 >10 5 The system immediately terminated the cooking process, refused to start the heating function, and sent a strong warning to the app: "Microbial concentration detected: 2.5 × 10⁻⁶". 5 "If CFU / g (exceeds the safety threshold), it is recommended to discard the food immediately to avoid food safety risks." After user confirmation, the smart steam oven shut down its cooking function and did not perform any heating operations.

[0106] like Figure 5 As shown, this application also provides a method for controlling an intelligent steam oven. The method includes:

[0107] S200: Apply multi-frequency current to the food to be cooked in the steam oven to detect the impedance of the food.

[0108] A multi-frequency current application device applies multiple currents of different frequencies to the food being cooked through specific electrodes. As these currents propagate through the food, they are affected by different components within the food (such as water, fat, and protein), resulting in varying impedance characteristics. For example, low-frequency currents penetrate the food more easily and are more sensitive to its overall conductivity; while high-frequency currents primarily propagate near the food surface and are more sensitive to surface properties. The detected impedance values ​​contain crucial information about the food's internal composition and structure, providing fundamental data for subsequent calculations of fat content and microbial concentration.

[0109] S400: Calculate the fat content and microbial concentration of the food to be cooked based on the impedance.

[0110] Specifically, a model can be pre-stored that correlates different foods with varying impedance characteristics and fat content. This model is built upon extensive experimental data. During experiments, impedance values ​​of various foods with known fat contents were collected at different frequency bands, and trained and optimized using machine learning algorithms (such as support vector machines and neural networks). Once the impedance value of the food to be cooked is obtained, the impedance data is input into the fat content correlation model. Through the model's calculation and analysis, the fat content of the food to be cooked is determined. Similarly, a model can also be stored that correlates food impedance with microbial concentration. The growth and reproduction of microorganisms in food alters its electrical properties, thus affecting its impedance value. Impedance data of foods with different microbial concentrations are collected experimentally, and corresponding mathematical models are established. When calculating the microbial concentration, the impedance value of the food to be cooked is substituted into the model, and the model estimates the concentration of microorganisms in the food based on the changes in impedance.

[0111] S600: Generates cooking parameters based on fat content and microbial concentration.

[0112] Cooking parameters are generated based on calculated fat content and microbial concentration. These parameters primarily include cooking temperature and cooking time. Cooking temperature: Foods with high fat content typically require higher cooking temperatures to ensure the fat melts completely and the food is thoroughly cooked. Higher temperatures also effectively kill microorganisms. For example, for high-fat meats, the cooking temperature might be set between 200℃ and 220℃; while for low-fat vegetables, the cooking temperature might be set between 180℃ and 200℃. Microbial concentration also affects the choice of cooking temperature; higher microbial concentrations may require higher cooking temperatures to ensure the complete elimination of harmful microorganisms. Cooking time: Fat content and microbial concentration also affect cooking time. High-fat foods require longer cooking times to ensure they are thoroughly cooked inside, while high microbial concentrations require extended cooking times to ensure the microorganisms are completely killed. For example, for foods with excessive microbial concentrations, the cooking time might be extended by 10-20 minutes beyond the standard time.

[0113] S800: Controls and executes steaming and baking operations according to cooking parameters.

[0114] The generated cooking parameters are sent to the actuator of the steam oven to perform the steaming and baking operation. The actuator mainly includes a heating element and a steam generator. The heating element controls the internal temperature of the steam oven by adjusting its heating power according to the cooking temperature requirements in the cooking parameters. For example, if the cooking temperature is set to 200℃, the heating element will gradually increase its power to raise the internal temperature of the steam oven to 200℃ and maintain this temperature steadily during the cooking process. The steam generator controls the generation and release of steam according to the steam quantity requirements in the cooking parameters. When more steam is needed, the steam generator increases the rate of water evaporation, injecting more steam into the steam oven; when less steam is needed, it correspondingly reduces the rate of water evaporation.

[0115] In one embodiment, generating cooking parameters based on fat content and microbial concentration includes:

[0116] Step 1: If the microbial concentration is greater than the preset upper limit of microbial concentration, the cooking time will be forcibly configured to the preset maximum cooking time, and an alarm message will be generated.

[0117] When the detected microbial concentration in the food to be cooked exceeds the preset upper limit, it indicates that the microbial content in the food is too high, potentially posing a food safety hazard. To ensure the complete elimination of microorganisms and guarantee food safety, the cooking control module will forcibly configure the cooking time to the preset maximum cooking time. This preset maximum cooking time is determined based on extensive experimental data and cooking experience; at this time, even with a high microbial concentration, most harmful microorganisms can be effectively killed. Simultaneously, the cooking control module will generate an alarm message. This alarm message can be displayed on the oven's screen, accompanied by an audio prompt, or pushed to the user via a smartphone or other smart device, reminding the user that the food may have safety issues and requires special attention. Furthermore, when the detected microbial concentration in the food to be cooked exceeds the preset upper limit, the smart oven can also refuse to operate and issue an alarm signal.

[0118] Step 2: If the microbial concentration is not greater than the preset upper limit of microbial concentration, compare the fat content with the preset upper limit and lower limit of fat content; if the fat content is not greater than the preset lower limit of fat content, configure the working mode as low-temperature slow steaming mode; if the fat content is greater than the preset lower limit of fat content but not greater than the preset upper limit of fat content, configure the working mode as medium-temperature braising mode; if the fat content is greater than the preset upper limit of fat content, configure the working mode as high-temperature fast steaming mode.

[0119] If the microbial concentration is not greater than the preset upper limit, it indicates that the microbial condition of the food is within an acceptable range. In this case, the cooking control module will configure the working mode of the steam oven according to the fat content. The specific mode configuration process has been described previously and will not be repeated here.

[0120] Step 3: If the microbial concentration is not greater than the preset lower limit of microbial concentration, then set the cooking time to the preset standard cooking time.

[0121] If the microbial concentration is not greater than the preset lower limit, it indicates that the microbial content in the food is very low and within a safe range. In this case, the cooking control module configures the cooking time to the preset standard cooking time. The preset standard cooking time is determined based on the general cooking requirements and experience of most foods, and can meet the normal cooking needs of most foods under microbial-safe conditions, for example, 20 minutes.

[0122] Step 4: If the microbial concentration is greater than the preset lower limit of microbial concentration but not greater than the preset upper limit of microbial concentration, then the cooking time is configured as the sum of the preset standard cooking time and the preset delay time.

[0123] If the microbial concentration is greater than the preset lower limit but not greater than the preset upper limit, it means the microbial content in the food is at a moderate level. To ensure that any microorganisms present are effectively killed without overcooking and affecting the taste and nutrition of the food, the cooking control module configures the cooking time as the sum of the preset standard cooking time and the preset delay time. The preset delay time is determined based on the growth characteristics and killing difficulty of microorganisms within this concentration range. By appropriately extending the cooking time, the safety and cooking quality of the food can be effectively improved. For example, if the preset delay time is 3 minutes, the overall cooking time is configured as 20 minutes + 3 minutes = 23 minutes.

[0124] It should be understood that although the steps in the flowcharts of the above embodiments are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the above embodiments may include multiple steps or multiple stages. These steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the steps or stages of other steps.

[0125] Based on the same inventive concept, this application also provides an intelligent steam oven control device for implementing the intelligent steam oven control method described above. The solution provided by this device is similar to the solution described in the above method; therefore, the specific limitations in one or more intelligent steam oven control device embodiments provided below can be found in the limitations of the intelligent steam oven control method described above, and will not be repeated here.

[0126] In one embodiment, such as Figure 6 As shown, a smart steam oven control device is provided, comprising:

[0127] Impedance detection module 620 is used to apply multi-frequency current to the food to be cooked in the steam oven and to detect the impedance of the food to be cooked.

[0128] Analysis module 640 is used to calculate the fat content and microbial concentration of the food to be cooked based on impedance.

[0129] The cooking module 660 is used to generate cooking parameters based on fat content and microbial concentration; and to control the execution of steaming and baking operations according to the cooking parameters.

[0130] The cooking module 660 is also used to: force the cooking time to the preset maximum cooking time and generate an alarm message when the microbial concentration is greater than the preset upper limit of microbial concentration; compare the fat content with the preset upper limit and lower limit of fat content when the microbial concentration is not greater than the preset upper limit of microbial concentration; if the fat content is not greater than the preset lower limit of fat content, configure the working mode as low-temperature slow steaming mode; if the fat content is greater than the preset lower limit of fat content but not greater than the preset upper limit of fat content, configure the working mode as medium-temperature braising mode; if the fat content is greater than the preset upper limit of fat content, configure the working mode as high-temperature fast steaming mode; configure the cooking time to the preset standard cooking time when the microbial concentration is not greater than the preset lower limit of microbial concentration; and configure the cooking time to the sum of the preset standard cooking time and the preset delay time when the microbial concentration is greater than the preset lower limit of microbial concentration but not greater than the preset upper limit of microbial concentration.

[0131] The modules in the aforementioned intelligent steam oven control device can be implemented entirely or partially through software, hardware, or a combination thereof. These modules can be embedded in the processor of a computer device in hardware form or independent of it, or stored in the memory of a computer device in software form, so that the processor can call and execute the corresponding operations of each module.

[0132] In one embodiment, a computer device is provided, which may be a terminal, and its internal structure diagram may be as follows: Figure 7 As shown, the computer device includes a processor, memory, communication interface, display screen, and input devices connected via a system bus. The processor provides computing and control capabilities. The memory includes non-volatile storage media and internal memory. The non-volatile storage media stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage media. The communication interface is used for wired or wireless communication with external terminals; wireless communication can be achieved through Wi-Fi, mobile cellular networks, NFC (Near Field Communication), or other technologies. When the computer program is executed by the processor, it implements a smart steam oven control method. The display screen can be an LCD screen or an e-ink screen. The input devices can be a touch layer covering the display screen, buttons, a trackball, or a touchpad on the computer device's casing, or an external keyboard, touchpad, or mouse.

[0133] Those skilled in the art will understand that Figure 7The structure shown is merely a block diagram of a portion of the structure related to the present application and does not constitute a limitation on the computer device to which the present application is applied. Specific computer devices may include more or fewer components than those shown in the figure, or combine certain components, or have different component arrangements.

[0134] In one embodiment, a computer device is provided, including a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the above-described intelligent steam oven control method.

[0135] In one embodiment, a computer-readable storage medium is provided having a computer program stored thereon, which, when executed by a processor, implements the above-described intelligent steam oven control method.

[0136] In one embodiment, a computer program product is provided, including a computer program that, when executed by a processor, implements the above-described intelligent steam oven control method.

[0137] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium. When executed, the computer program can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0138] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0139] The above embodiments are merely illustrative of several implementation methods of this application, and their descriptions are relatively specific and detailed. However, they should not be construed as limiting the scope of this application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this application should be determined by the appended claims.

Claims

1. A smart steam oven, characterized in that, It includes a steam oven body, a food-carrying component, an electrode assembly, and a cooking control module; the food-carrying component is built into the steam oven body; The food-carrying component is used to carry food to be cooked; The electrode assembly is used to send multi-band alternating current to the food to be cooked in order to detect the impedance of the food to be cooked; The cooking control module is used to calculate the fat content and microbial concentration of the food to be cooked based on the impedance; generate cooking parameters based on the fat content and microbial concentration; and control the steam oven to perform steaming and baking operations based on the cooking parameters. The cooking control module is further configured to compare the fat content with a preset upper limit and a preset lower limit; if the fat content is not greater than the preset lower limit, the working mode is configured as a low-temperature slow steaming mode; if the fat content is greater than the preset lower limit but not greater than the preset upper limit, the working mode is configured as a medium-temperature braising mode; if the fat content is greater than the preset upper limit, the working mode is configured as a high-temperature fast steaming mode.

2. The intelligent steam oven according to claim 1, characterized in that, The electrode assembly includes a side elastic electrode and a bottom contact electrode; the side elastic electrode is disposed on the inner side wall of the food carrier assembly; the bottom contact electrode is disposed on the bottom of the food carrier assembly.

3. The intelligent steam oven according to claim 1, characterized in that, The electrode assembly includes a first side elastic electrode, a second side elastic electrode, and a bottom contact electrode. The first side elastic electrode and the second side elastic electrode are disposed on the inner walls of opposite sides of the food carrier assembly, and the bottom contact electrode is disposed in the middle area of ​​the bottom of the food carrier assembly.

4. The intelligent steam oven according to claim 1, characterized in that, The cooking control module includes a microprocessor unit and a control unit; The microprocessor unit is used to calculate the fat content of the food to be cooked based on a pre-trained fat-impedance model and the impedance; and to calculate the microbial concentration of the food to be cooked based on a pre-trained microbial concentration model and the impedance. The control unit is used to generate cooking parameters based on the fat content and the microbial concentration; The oven is controlled to perform steaming and baking operations based on the cooking parameters.

5. The intelligent steam oven according to claim 1, characterized in that, It also includes an image acquisition component; the image acquisition component acquires an image of the food to be cooked and sends the image of the food to be cooked to the cooking control module; The cooking control module is also used to identify the food type based on the image of the food to be cooked; Cooking parameters are generated based on the food type, fat content, and microbial concentration.

6. The intelligent steam oven according to claim 1, characterized in that, The multi-band AC power includes AC currents in the 1kHz, 50kHz, and 100kHz frequency bands.

7. The intelligent steam oven according to claim 1, characterized in that, The cooking control module is further configured to configure the cooking time as a preset standard cooking time when the microbial concentration is not greater than a preset lower limit value; and to configure the cooking time as the sum of the preset standard cooking time and the preset delay time if the microbial concentration is greater than the preset lower limit value and not greater than the preset upper limit value. If the microbial concentration exceeds the preset upper limit of microbial concentration, the cooking time will be forcibly configured to the preset maximum cooking time, and an alarm message will be generated.

8. A method for controlling an intelligent steam oven, characterized in that, The method includes: A multi-frequency alternating current is applied to the food to be cooked inside the steam oven to detect the impedance corresponding to the food to be cooked; Based on the impedance, calculate the fat content and microbial concentration of the food to be cooked; Cooking parameters are generated based on the fat content and the microbial concentration; The steaming and baking operations are controlled according to the cooking parameters; The process of generating cooking parameters based on the fat content and the microbial concentration includes: The fat content is compared with a preset upper limit and a preset lower limit. If the fat content is not greater than the preset lower limit, the working mode is configured as a low-temperature slow steaming mode. If the fat content is greater than the preset lower limit but not greater than the preset upper limit, the working mode is configured as a medium-temperature simmering mode. If the fat content is greater than the preset upper limit, the working mode is configured as a high-temperature fast steaming mode.

9. The method according to claim 8, characterized in that, The process of generating cooking parameters based on the fat content and the microbial concentration includes: If the microbial concentration is greater than the preset upper limit of microbial concentration, the cooking time will be forcibly configured to the preset maximum cooking time, and an alarm message will be generated. If the microbial concentration is not greater than the preset upper limit of microbial concentration, the fat content is compared with the preset upper limit of fat content and the preset lower limit of fat content; if the fat content is not greater than the preset lower limit of fat content, the working mode is configured as low-temperature slow steaming mode; if the fat content is greater than the preset lower limit of fat content but not greater than the preset upper limit of fat content, the working mode is configured as medium-temperature braising mode; if the fat content is greater than the preset upper limit of fat content, the working mode is configured as high-temperature fast steaming mode. If the concentration of microorganisms is not greater than the preset lower limit of microorganism concentration, then the cooking time is configured as the preset standard cooking time. If the microbial concentration is greater than the preset lower limit of microbial concentration and not greater than the preset upper limit of microbial concentration, then the cooking time is configured as the sum of the preset standard cooking time and the preset delay time.

10. A smart steam oven control device, characterized in that, The device includes: An impedance detection module is used to apply multi-frequency alternating current to the food to be cooked in the steam oven, and to detect the impedance of the food to be cooked. The analysis module is used to calculate the fat content and microbial concentration of the food to be cooked based on the impedance, respectively. The cooking module is used to generate cooking parameters based on the fat content and the microbial concentration; and to control the execution of steaming and baking operations according to the cooking parameters. The cooking module is also used to compare the fat content with a preset upper limit and a preset lower limit; if the fat content is not greater than the preset lower limit, the working mode is configured as a low-temperature slow steaming mode; if the fat content is greater than the preset lower limit but not greater than the preset upper limit, the working mode is configured as a medium-temperature braising mode; if the fat content is greater than the preset upper limit, the working mode is configured as a high-temperature fast steaming mode.

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