Stewing method and apparatus

Abstract

The application relates to the cooking technical field and discloses a soup stewing method and equipment, the method comprising the following steps: controlling upper and lower heating pipes to heat soup liquid based on first preset cooking parameters, so that the soup liquid reaches a first preset temperature threshold in a first cooking stage; in response to the soup liquid reaching the first preset temperature threshold, controlling the upper and lower heating pipes to continue heating the soup liquid based on second preset cooking parameters, so that the soup liquid reaches a second preset temperature threshold in a second cooking stage; the first preset cooking parameters comprise a first upper heating pipe conduction ratio and a first lower heating pipe conduction ratio, the second preset cooking parameters comprise a second upper heating pipe conduction ratio and a second lower heating pipe conduction ratio, the first lower heating pipe conduction ratio is greater than the first upper heating pipe conduction ratio; and the second lower heating pipe conduction ratio is greater than the second upper heating pipe conduction ratio. The application can better simulate the traditional hot environment of a clay pot for stewing soup, and promote the analysis of fresh flavor substances in food materials.

Description

Methods and equipment for stewing soup Technical Field

[0001] This application relates to the field of cooking technology, specifically to a stewing method and apparatus, wherein the apparatus includes a steam oven, a computer-readable storage medium, and a computer program product. Background Technology

[0002] Traditional earthenware pot stewing relies on bottom flame heating. As the temperature rises, it creates a slow-cooking environment with low temperature and high humidity, which allows the collagen, amino acids and other umami substances in the meat, bones and vegetables to be fully extracted, resulting in a fresh, mellow broth with a smooth taste.

[0003] Modern steam ovens are equipped with multiple modes, such as independent upper and lower heating elements, hot air circulation, and steam injection, enabling precise control of temperature and humidity. However, existing steam oven technology focuses primarily on baking and steaming functions, lacking dedicated programs for "strong bottom heating and top heat preservation" as well as long-term low-temperature slow simmering. Furthermore, their standard soup-making modes are not precisely adapted to the unique thermal environment and flavor-enhancing mechanisms of earthenware pot simmering. Summary of the Invention

[0004] To address the aforementioned issues, this application proposes a soup-stewing method and its equipment, which aims to better simulate the thermal environment of stewing soup in an earthenware pot, thereby promoting the full dissolution of umami substances from the ingredients and making the soup closer to the level of traditional techniques in terms of umami concentration and richness.

[0005] To solve the above-mentioned technical problems, one technical solution adopted in this application is: providing a soup-stewing method, which is applied to a steam oven. The steam oven is equipped with an upper heating element and a lower heating element at its top and bottom, respectively. The soup-stewing method includes: controlling the upper and lower heating elements to heat the soup liquid based on first preset cooking parameters, so that the soup liquid reaches a first preset temperature threshold in a first cooking stage; responding to the soup liquid reaching the first preset temperature threshold, controlling the upper and lower heating elements to continue heating the soup liquid based on second preset cooking parameters, so that the soup liquid reaches a second preset temperature threshold in a second cooking stage, wherein the second preset temperature threshold is greater than the first preset temperature threshold; wherein the first preset cooking parameters include a first upper heating element conduction ratio and a first lower heating element conduction ratio, the second preset cooking parameters include a second upper heating element conduction ratio and a second lower heating element conduction ratio, the first lower heating element conduction ratio is greater than the first upper heating element conduction ratio, and the second lower heating element conduction ratio is greater than the second upper heating element conduction ratio.

[0006] The soup-stewing method further includes: in response to the soup reaching a second preset temperature threshold, controlling the upper heating tube and the lower heating tube to keep the soup warm based on a third preset cooking parameter, so that the soup is maintained at the third preset temperature threshold in the third cooking stage. The third preset cooking parameter includes the conduction ratio of the third upper heating tube and the conduction ratio of the third lower heating tube, the conduction ratio of the third lower heating tube is greater than the conduction ratio of the third upper heating tube; the third preset temperature threshold is greater than the first preset temperature threshold and less than the second preset temperature threshold.

[0007] Among them, the conduction ratio of the first upper heating tube is greater than that of the second upper heating tube; the conduction ratio of the second upper heating tube is greater than that of the third upper heating tube; the conduction ratio of the first lower heating tube is greater than that of the second lower heating tube; and the conduction ratio of the second lower heating tube is greater than that of the third lower heating tube.

[0008] The conduction ratio of the first lower heating tube is set to 90%~100%; the conduction ratio of the first upper heating tube is set to 20%~70%; the conduction ratio of the second lower heating tube is set to 40%~60%; the conduction ratio of the second upper heating tube is set to 10%~30%; the conduction ratio of the third lower heating tube is set to 20%~40%; and the conduction ratio of the third upper heating tube is set to 5%~15%.

[0009] The steam oven is equipped with a steam mechanism, and the stewing method also includes controlling the steam mechanism to work in the first and second cooking stages at a preset conduction ratio.

[0010] The steam oven is equipped with a hot air mechanism, and the stewing method also includes controlling the hot air mechanism to work in the first, second and third cooking stages to provide hot air circulation.

[0011] To solve the above-mentioned technical problems, another technical solution adopted in this application is to provide a steam oven, which includes a cooking mechanism and a controller, the controller being connected to the cooking mechanism for performing any of the above-mentioned stewing methods.

[0012] The cooking mechanism includes a support mechanism, a hot air mechanism, a steam mechanism, an upper heating pipe, and a lower heating pipe. The support mechanism is used to hold the soup liquid. The hot air mechanism is used to provide hot air during the cooking process of the soup liquid. The steam mechanism is used to provide steam in the first and second cooking stages of the soup liquid. The upper heating pipe and the lower heating pipe are respectively located at the top and bottom of the support mechanism to provide heat to the soup liquid placed in the support mechanism.

[0013] To solve the above-mentioned technical problems, another technical solution adopted in this application is to provide a computer-readable storage medium that stores program instructions internally, which are executed by a processor to implement any of the above-mentioned stewing methods.

[0014] To solve the above-mentioned technical problems, another technical solution adopted in this application is to provide a computer program product, which includes a computer program that is executed by a processor to implement any of the above-mentioned stewing methods.

[0015] The beneficial effects of this application are as follows: Unlike the prior art, the stewing method of this application is applied to a steam oven, which is equipped with an upper heating element and a lower heating element at its top and bottom, respectively. The stewing method includes: controlling the upper and lower heating elements to heat the soup liquid based on a first preset cooking parameter, so that the soup liquid reaches a first preset temperature threshold in a first cooking stage; responding to the soup liquid reaching the first preset temperature threshold, controlling the upper and lower heating elements to continue heating the soup liquid based on a second preset cooking parameter, so that the soup liquid reaches a second preset temperature threshold in a second cooking stage, wherein the second preset temperature threshold is greater than the first preset temperature threshold; wherein the first preset cooking parameter includes a first upper heating element conduction ratio and a first lower heating element conduction ratio, the second preset cooking parameter includes a second upper heating element conduction ratio and a second lower heating element conduction ratio, the first lower heating element conduction ratio is greater than the first upper heating element conduction ratio, and the second lower heating element conduction ratio is greater than the second upper heating element conduction ratio. Through the above methods, the stewing method of this application, which uses a heating method dominated by a lower heating tube, can more effectively simulate the thermal environment of traditional earthenware pot stewing, allowing the umami substances of the ingredients in the soup to be fully released, thus making the soup closer to the level of traditional craftsmanship in terms of umami concentration and rich taste. Attached Figure Description

[0016] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with this application and, together with the specification, serve to explain the technical solutions of this application.

[0017] Figure 1 is a flowchart illustrating the first embodiment of the stewing method provided in this application;

[0018] Figure 2 is a flowchart illustrating the second embodiment of the stewing method provided in this application;

[0019] Figure 3 is a control diagram of the cooking mechanism of the steam oven provided in this application;

[0020] Figure 4 is a schematic diagram of the temperature changes of the soup and the oven during the cooking process provided in this application.

[0021] Figure 5 is a schematic diagram comparing the umami concentration of soup cooked using different control methods of the steam oven provided in this application;

[0022] Figure 6 is a structural schematic diagram of the first embodiment of the steam oven provided in this application;

[0023] Figure 7 is a structural schematic diagram of the second embodiment of the steam oven provided in this application;

[0024] Figure 8 is a schematic diagram of an embodiment of the computer-readable storage medium provided in this application. Detailed Implementation

[0025] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0026] Traditional earthenware pot stewing relies on bottom flame heating. As the temperature rises, it creates a slow-cooking environment with low temperature and high humidity, which allows the collagen, amino acids and other umami substances in the meat, bones and vegetables to be fully extracted, resulting in a fresh, mellow broth with a smooth taste.

[0027] Modern steam ovens are equipped with multiple modes, such as independent upper and lower heating elements, hot air circulation, and steam injection, enabling precise control of temperature and humidity. However, existing steam oven technology focuses primarily on baking and steaming functions, lacking dedicated programs for "strong bottom heating and top heat preservation" as well as long-term low-temperature slow simmering. Furthermore, their standard soup-making modes are not precisely adapted to the unique thermal environment and flavor-enhancing mechanisms of earthenware pot simmering.

[0028] To address the aforementioned problems, this application first proposes a soup-stewing method. Please refer to Figure 1, which is a flowchart illustrating the first embodiment of the soup-stewing method provided in this application. In this embodiment, the soup-stewing method is applied to a steam oven, which has an upper heating element at the top and a lower heating element at the bottom. As shown in Figure 1, the soup-stewing method of this embodiment specifically includes steps S101 to S102:

[0029] Step S101: Based on the first preset cooking parameters, control the upper heating tube and the lower heating tube to heat the soup liquid so that the soup liquid reaches the first preset temperature threshold in the first cooking stage.

[0030] In this embodiment, when the user places the soup and ingredients to be cooked into the steam oven and starts the cooking program, the steam oven, in the first cooking stage of cooking the soup, controls the operating states of the upper and lower heating elements according to the first preset cooking parameters to heat the soup and raise its temperature to the first preset temperature threshold. The first preset cooking parameters include the conduction ratio of the first upper heating element and the conduction ratio of the first lower heating element, and in the first cooking stage, the conduction ratio of the first lower heating element is greater than the conduction ratio of the first upper heating element.

[0031] In this embodiment, the first preset temperature threshold can be set to any value between 75°C and 85°C. The first cooking stage is the initial heating stage. By setting the conduction ratio of the first lower heating tube to be higher than that of the first upper heating tube, this embodiment utilizes the longer operating cycle of the lower heating tube to rapidly heat the broth to near boiling point, thus simulating the "boiling over high heat" effect in traditional cooking and quickly bringing the broth temperature to the first preset temperature threshold. During this process, the proteins on the surface of the ingredients rapidly denature and coagulate under high temperature, effectively locking in the umami substances and nutrients inside the ingredients and preventing them from dissolving into the broth too quickly, laying the foundation for the slow release of flavor in subsequent stages.

[0032] Step S102: In response to the soup reaching the first preset temperature threshold, the upper heating tube and the lower heating tube are controlled to continue heating the soup based on the second preset cooking parameters, so that the soup reaches the second preset temperature threshold in the second cooking stage, wherein the second preset temperature threshold is greater than the first preset temperature threshold.

[0033] When the steam oven detects that the soup temperature has reached the first preset temperature threshold, it will control the upper and lower heating elements to continue heating the soup according to the second preset cooking parameters, so that the soup reaches the second preset temperature threshold in the second cooking stage. In this embodiment, the second preset temperature threshold can be set to 100℃, i.e., the boiling point temperature; the second preset cooking parameters include the conduction ratio of the second upper heating element and the conduction ratio of the second lower heating element, with the conduction ratio of the second lower heating element being higher than that of the second upper heating element. In the second cooking stage, the conduction ratios of both the upper and lower heating elements are reduced compared to the first cooking stage, but the conduction ratio of the lower heating element remains higher than that of the upper heating element. This design aims to achieve slow heating of the soup, thereby promoting the gradual extraction of umami substances from the ingredients.

[0034] Unlike existing technologies, the stewing method of this application is applied to a steam oven, which is equipped with an upper heating element and a lower heating element at its top and bottom, respectively. The stewing method includes: controlling the upper and lower heating elements to heat the soup liquid based on a first preset cooking parameter, so that the soup liquid reaches a first preset temperature threshold in a first cooking stage; responding to the soup liquid reaching the first preset temperature threshold, controlling the upper and lower heating elements to continue heating the soup liquid based on a second preset cooking parameter, so that the soup liquid reaches a second preset temperature threshold in a second cooking stage, wherein the second preset temperature threshold is greater than the first preset temperature threshold; wherein the first preset cooking parameter includes a first upper heating element conduction ratio and a first lower heating element conduction ratio, the second preset cooking parameter includes a second upper heating element conduction ratio and a second lower heating element conduction ratio, the first lower heating element conduction ratio is greater than the first upper heating element conduction ratio, and the second lower heating element conduction ratio is greater than the second upper heating element conduction ratio. Through the above methods, the stewing method of this application, which uses a heating method dominated by a lower heating tube, can more effectively simulate the thermal environment of traditional earthenware pot stewing, allowing the umami substances of the ingredients in the soup to be fully released, thus making the soup closer to the level of traditional craftsmanship in terms of umami concentration and rich taste.

[0035] Optionally, please refer to Figure 2, which is a flowchart illustrating a second embodiment of the stewing method provided in this application. As shown in Figure 2, the stewing method of this embodiment specifically includes steps S201 to S203:

[0036] Step S201: Based on the first preset cooking parameters, control the upper heating tube and the lower heating tube to heat the soup liquid so that the soup liquid reaches the first preset temperature threshold in the first cooking stage.

[0037] Step S201 is the same as step S101, and will not be described again.

[0038] Step S202: In response to the soup reaching the first preset temperature threshold, the upper heating tube and the lower heating tube are controlled to continue heating the soup based on the second preset cooking parameters, so that the soup reaches the second preset temperature threshold in the second cooking stage, wherein the second preset temperature threshold is greater than the first preset temperature threshold.

[0039] Step S202 is the same as step S102, and will not be described again.

[0040] Step S203: In response to the soup reaching the second preset temperature threshold, the upper heating tube and the lower heating tube are controlled to keep the soup warm based on the third preset cooking parameters so that the soup is maintained at the third preset temperature threshold in the third cooking stage.

[0041] In this embodiment, when the steam oven detects that the temperature of the soup liquid has reached the second preset temperature threshold, it will control the upper and lower heating elements to continue to keep the soup liquid warm according to the third preset cooking parameters, so that the soup liquid is maintained at the third preset temperature threshold during the third cooking stage. The third preset cooking parameters include the conduction ratio of the third upper heating element and the conduction ratio of the third lower heating element, with the lower heating element conduction ratio being greater than the upper heating element conduction ratio. The third preset temperature threshold is greater than the first preset temperature threshold and less than the second preset temperature threshold. In this embodiment, the third preset temperature threshold can be set to any value between 95°C and 100°C.

[0042] Furthermore, in this embodiment, during the third cooking stage, the conduction ratios of both the upper and lower heating tubes are reduced compared to the second cooking stage, but the lower heating tube conduction ratio remains higher than that of the upper heating tube. This design aims to maintain the temperature of the broth and ensure the orderly rupture of food cells within the broth, allowing flavor compounds to be continuously and stably released into the broth, resulting in a rich and harmonious flavor profile.

[0043] Optionally, based on the above embodiments, in this embodiment, the conduction ratio of the first upper heating tube is greater than that of the second upper heating tube; the conduction ratio of the second upper heating tube is greater than that of the third upper heating tube; the conduction ratio of the first lower heating tube is greater than that of the second lower heating tube; and the conduction ratio of the second lower heating tube is greater than that of the third lower heating tube.

[0044] In this embodiment, the conduction ratio is the percentage of time the upper and lower heating tubes are on relative to the total time. By controlling the conduction ratio of the upper and lower heating tubes in segments, it is possible to effectively prevent the soup surface from boiling violently due to excessively high upper temperatures, thereby reducing the loss of umami substances. The control strategy of sequentially decreasing conduction ratios of the upper and lower heating tubes can simulate the "high heat first, then low heat" temperature variation in traditional soup simmering processes, promoting the full release of umami substances from the ingredients, thus making the umami concentration and richness of the soup closer to the standards of traditional processes.

[0045] Optionally, based on the above embodiments, in this embodiment, the conduction ratio of the first lower heating tube is set to 90%~100%; the conduction ratio of the first upper heating tube is set to 20%~70%; the conduction ratio of the second lower heating tube is set to 40%~60%; the conduction ratio of the second upper heating tube is set to 10%~30%; the conduction ratio of the third lower heating tube is set to 20%~40%; and the conduction ratio of the third upper heating tube is set to 5%~15%.

[0046] In this embodiment, during the first cooking stage, the conduction ratio of the first lower heating element is set to 90%~100%, and the conduction ratio of the first upper heating element is set to 20%~70%. This setting ensures continuous and stable heating of the bottom of the broth, promoting the slow extraction of umami substances from the ingredients, while preventing violent boiling of the broth surface due to overheating at the top, thus preserving flavor components such as collagen and amino acids. During the second cooking stage, the conduction ratio of the second lower heating element is set to 40%~60%, and the conduction ratio of the second upper heating element is set to 10%~30%. This setting helps to evenly release umami substances from the ingredients in the broth, further reducing interference from the upper heat source and improving the overall flavor harmony. During the third cooking stage, the conduction ratio of the third lower heating element is set to 20%~40%, and the conduction ratio of the third upper heating element is set to 5%~15%. This setting maintains a slightly warm bottom of the broth during the heat preservation stage, preventing sudden temperature drops from affecting the flavor, while ensuring a mild upper ambient temperature, which is beneficial for broth concentration and the preservation of a rich, savory flavor.

[0047] Optionally, based on all the above embodiments, in this embodiment, the steam oven is equipped with a steam mechanism, and the stewing method of this embodiment further includes: controlling the steam mechanism to work in the first cooking stage and the second cooking stage at a preset conduction ratio.

[0048] In this embodiment, the conduction ratio refers to the proportion of the steam mechanism's on time to the total time, used to precisely control the steam output intensity. This embodiment controls the steam mechanism to operate at a preset conduction ratio during the first and second cooking stages of the broth, which can quickly raise the temperature and maintain a humid environment inside the steam oven, preventing the premature loss of flavorful substances from the ingredients in the broth. Specifically, the steam mechanism in this embodiment preferably uses a direct injection steam method, and the preset conduction ratio can be set to 20%-50%. In other embodiments, the preset conduction ratio can be set based on actual conditions and is not limited here.

[0049] Through the above method, this embodiment can maintain a humid environment inside the steam oven by controlling the steam mechanism, thereby better simulating the thermal environment of simmering soup in a clay pot.

[0050] Optionally, based on all the above embodiments, in this embodiment, the steam oven is equipped with a hot air mechanism, and the stewing method of this embodiment further includes: controlling the hot air mechanism to work in the first cooking stage, the second cooking stage and the third cooking stage to provide hot air circulation.

[0051] In this embodiment, hot air circulation refers to the continuous airflow generated within the steam oven cavity by a fan, ensuring even heat distribution. Controlling the hot air mechanism to operate during the three cooking stages ensures uniform temperature throughout the cooking process, preventing localized overheating that could lead to violent boiling and accelerated loss of flavor compounds. Specifically, this embodiment can be configured to operate the hot air mechanism at a constant speed during all three cooking stages. In other embodiments, a variable frequency motor can be used to adjust the hot air speed to meet different temperature requirements.

[0052] Through the above method, this embodiment uses a hot air mechanism to make the temperature inside the steam oven more uniform, ensuring that the soup is heated evenly, allowing the umami flavor of the ingredients in the soup to be released more fully. The hot air can also promote slight evaporation on the surface of the soup, which has a certain effect of concentrating and enhancing the flavor.

[0053] In one application scenario, please refer to Figures 3 and 4. Figure 3 is a control diagram of the cooking mechanism of the steam oven provided in this application; Figure 4 is a diagram of the temperature changes of the soup and the steam oven during the cooking process provided in this application.

[0054] In this embodiment, the top and bottom of the steam oven are respectively equipped with an upper heating element and a lower heating element, and the steam oven is equipped with a hot air mechanism and a steam mechanism. At this time, when using the steam oven for soup cooking control, as shown in Figures 3 and 4, in the first cooking stage, the hot air mechanism is always on, the lower heating element is always on, the conduction ratio of the upper heating element is set to 40%, and the conduction ratio of the steam mechanism is set to 30%. In the first cooking stage, the soup needs to be cooked based on the above settings so that the soup temperature reaches a first preset temperature threshold (e.g., 75°C).

[0055] In the second cooking stage, the hot air mechanism is always on, the conduction ratio of the lower heating tube is set to 50%, the conduction ratio of the upper heating tube is set to 20%, and the conduction ratio of the steam mechanism is set to 30%. In the second cooking stage, the soup needs to be cooked based on the above settings so that the soup temperature slowly rises to the second preset temperature threshold (e.g., 100°C).

[0056] In the third cooking stage, the hot air mechanism is always on, the conduction ratio of the lower heating tube is set to 30%, the conduction ratio of the upper heating tube is set to 10%, and the steam mechanism is off. In the third cooking stage, the soup needs to be kept warm based on the above settings to maintain the soup at the third preset temperature threshold, which can be set to any value between 95℃ and 100℃.

[0057] Please refer to Figure 5, which is a schematic diagram comparing the umami concentration of soup obtained by different control methods of the steam oven provided in this application. As shown in Figure 5, the umami concentration of the soup obtained by the pure steaming method is 0.0532, the umami concentration of the soup obtained by the pure baking method is 0.0710, and the umami concentration of the soup obtained by the stewing method of this application is 0.0854. Compared with the pure steaming or pure baking methods, the umami concentration of the soup obtained by the stewing method of this application is higher.

[0058] Optionally, this application further proposes a steam oven. Please refer to Figure 6, which is a structural schematic diagram of the first embodiment of the steam oven provided in this application. As shown in Figure 6, the steam oven 100 of this embodiment includes a cooking mechanism 10 and a controller 20. The controller 20 is connected to the cooking mechanism 10 and is used to perform the stewing method described above.

[0059] Optionally, please refer to Figure 7, which is a structural schematic diagram of the second embodiment of the steam oven provided in this application. As shown in Figure 7, the cooking mechanism 10 of this embodiment includes a supporting mechanism 11, a hot air mechanism 12, a steam mechanism 13, an upper heating pipe 14, and a lower heating pipe 15; the supporting mechanism 11 is used to hold the soup liquid; the hot air mechanism 12 is used to provide hot air during the cooking process of the soup liquid; the steam mechanism 13 is used to provide steam in the first cooking stage and the second cooking stage of the soup liquid; the upper heating pipe 14 and the lower heating pipe 15 are respectively disposed at the top and bottom of the supporting mechanism 11, and are used to provide heat to the soup liquid placed on the supporting mechanism 11.

[0060] In addition, in this embodiment, the steam oven 100 is also equipped with a temperature sensor 16, which is used to obtain the temperature of the soup in real time during the cooking process. The temperature sensor 16 can be set in the top area of ​​the steam oven 100. In other embodiments, the temperature sensor 16 can also be set in other areas of the steam oven 100, which is not limited here.

[0061] Optionally, this application further proposes a computer-readable storage medium. Please refer to FIG8, which is a schematic structural diagram of an embodiment of the computer-readable storage medium provided in this application.

[0062] The computer-readable storage medium 300 of this application embodiment stores program instructions 310, which are executed by a processor to implement the stewing method of any of the above embodiments.

[0063] Specifically, program instructions 310 can form a program file and be stored in the aforementioned storage medium as a software product, so that an electronic device (which may be a personal computer, server, or network device, etc.) or processor can execute all or part of the steps of the methods of the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks, or terminal devices such as computers, servers, mobile phones, and tablets.

[0064] In this embodiment, the computer-readable storage medium 300 may be, but is not limited to, a USB flash drive, SD card, PD optical drive, portable hard drive, large-capacity floppy drive, flash memory, multimedia memory card, server, etc.

[0065] In one embodiment, a computer program product or computer program is provided, which includes a computer program that, when executed by a processor, is capable of implementing the steps of the methods described in any of the foregoing embodiments. Specifically, the computer program product may be a software or program product containing a computer program that can run on a computing device or be stored on any available medium.

[0066] Furthermore, if the aforementioned functions are implemented as software functions and sold or used as independent products, they can be stored in a mobile terminal-readable storage medium. That is, this application also provides a storage device storing program data, which can be executed to implement the methods of the above embodiments. This storage device can be, for example, a USB flash drive, an optical disc, or a server. In other words, this application can be embodied in the form of a software product, which includes several instructions to cause a smart terminal to execute all or part of the steps of the methods described in the various embodiments.

[0067] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0068] Any process or method description in the flowchart or otherwise herein can be understood as representing an apparatus, segment, or portion of code comprising one or more executable instructions for implementing a particular logical function or process, and the scope of the preferred embodiments of this application includes additional implementations in which functions may be performed not in the order shown or discussed, including substantially simultaneously or in reverse order according to the functions involved, as should be understood by those skilled in the art to which embodiments of this application pertain.

[0069] The logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a ordered list of executable instructions for implementing logical functions, and can be embodied in any computer-readable medium for use by, or in conjunction with, an instruction execution system, apparatus, or device (which may be a personal computer, server, network device, or other system that can fetch and execute instructions from, an instruction execution system, apparatus, or device). For the purposes of this specification, "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transmit programs for use by, or in conjunction with, an instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of computer-readable media include: an electrical connection having one or more wires (electronic device), a portable computer disk drive (magnetic device), random access memory (RAM), read-only memory (ROM), erasable and editable read-only memory (EPROM or flash memory), fiber optic devices, and portable optical disc read-only memory (CDROM). Alternatively, the computer-readable medium may be paper or other suitable media on which the program can be printed, since the program can be obtained electronically, for example, by optically scanning the paper or other medium, followed by editing, interpreting, or otherwise processing as necessary, and then stored in a computer memory.

[0070] The above description is merely an embodiment of this application and does not limit the patent scope of this application. Any equivalent structural or procedural transformations made using the content of this application's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this application.

Claims

1. A method for stewing soup, characterized in that, An application is made in a steam oven, the steam oven being equipped with a hot air mechanism, and an upper heating element and a lower heating element respectively located at the top and bottom of the steam oven. The stewing method includes: controlling the upper heating element and the lower heating element to heat the soup liquid based on a first preset cooking parameter, so that the soup liquid reaches a first preset temperature threshold in a first cooking stage; responding to the soup liquid reaching the first preset temperature threshold, controlling the upper heating element and the lower heating element to continue heating the soup liquid based on a second preset cooking parameter, so that the soup liquid reaches a second preset temperature threshold in a second cooking stage, wherein the second preset temperature threshold is greater than the first preset temperature threshold; wherein the first preset cooking parameter includes a first upper heating element conduction ratio and a first lower heating element conduction ratio, and the second preset cooking parameter includes a second upper heating element conduction ratio and a second lower heating element conduction ratio. The conduction ratios are as follows: the conduction ratio of the first lower heating tube is greater than that of the first upper heating tube; the conduction ratio of the second lower heating tube is greater than that of the second upper heating tube; in response to the soup reaching the second preset temperature threshold, the upper heating tube and the lower heating tube are controlled to keep the soup warm based on the third preset cooking parameters, so that the soup is maintained at the third preset temperature threshold in the third cooking stage. The third preset cooking parameters include the conduction ratios of the third upper heating tube and the third lower heating tube, with the lower heating tube conduction ratio being greater than the upper heating tube conduction ratio; the third preset temperature threshold is greater than the first preset temperature threshold and less than the second preset temperature threshold; the hot air mechanism is controlled to operate in the first cooking stage, the second cooking stage, and the third cooking stage to provide hot air circulation.

2. The stewing method according to claim 1, characterized in that, The conduction ratio of the first upper heating tube is greater than that of the second upper heating tube; the conduction ratio of the second upper heating tube is greater than that of the third upper heating tube; the conduction ratio of the first lower heating tube is greater than that of the second lower heating tube; and the conduction ratio of the second lower heating tube is greater than that of the third lower heating tube.

3. The stewing method according to claim 2, characterized in that, The conduction ratio of the first lower heating tube is set to 90%~100%; the conduction ratio of the first upper heating tube is set to 20%~70%; the conduction ratio of the second lower heating tube is set to 40%~60%; the conduction ratio of the second upper heating tube is set to 10%~30%; the conduction ratio of the third lower heating tube is set to 20%~40%; and the conduction ratio of the third upper heating tube is set to 5%~15%.

4. The stewing method according to claim 1, characterized in that, The steam oven is equipped with a steam mechanism, and the stewing method further includes controlling the steam mechanism to operate at a preset conduction ratio in the first cooking stage and the second cooking stage.

5. A steam oven, characterized in that, It includes a cooking mechanism and a controller, the controller being connected to the cooking mechanism for performing the stewing method according to any one of claims 1-4.

6. The steam oven according to claim 5, characterized in that, The cooking mechanism includes a support mechanism, a hot air mechanism, a steam mechanism, an upper heating pipe, and a lower heating pipe; the support mechanism is used to hold the soup liquid; the hot air mechanism is used to provide hot air during the cooking process of the soup liquid; the steam mechanism is used to provide steam in the first and second cooking stages of the soup liquid; the upper heating pipe and the lower heating pipe are respectively disposed at the top and bottom of the support mechanism to provide heat to the soup liquid placed on the support mechanism.

7. A computer-readable storage medium, characterized in that, It internally stores program instructions that are executed to implement the stewing method according to any one of claims 1-4.

8. A computer program product, characterized in that, Includes a computer program, which is executed by a processor to implement the stewing method according to any one of claims 1-4.

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