Cooking control method and device, readable storage medium and cooking equipment

Abstract

The invention provides a cooking control method and device, a readable storage medium and cooking equipment, and the cooking control method comprises the steps: receiving a first input which is used for selecting a cooking function; in response to the first input, controlling a vacuum pump to start until the vacuum degree in the cooking cavity reaches the target vacuum degree; under the condition that the vacuum degree in the cooking cavity reaches the target vacuum degree, the first heating device is controlled to start and operate; wherein the first heating device is at least one heating device in the selectable heating devices, and the target vacuum degree and the first heating device are determined according to the cooking function. According to the food cooking device, food materials can be cooked, meanwhile, harmful substances generated in the cooking process of the food materials can be reduced, the cooked food is healthier, and therefore the requirement of health for diet is met.

Description

Technical Field

[0001] This invention relates to the field of control technology, and more specifically, to a cooking control method, apparatus, readable storage medium, and cooking equipment. Background Technology

[0002] Health is a perpetual pursuit for people, and diet is closely related to health.

[0003] Normally, when food is cooked, harmful substances are produced, and the presence of these harmful substances can affect the user's health.

[0004] Clearly, the current challenge is how to reduce the harmful substances produced by food while cooking it. Summary of the Invention

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0006] Therefore, a first aspect of the present invention is to provide a cooking control method.

[0007] A second aspect of the present invention is that a cooking control device is provided.

[0008] A third aspect of the invention is that it provides another cooking control device.

[0009] A fourth aspect of the present invention is that a readable storage medium is provided.

[0010] A fifth aspect of the present invention is that a cooking apparatus is provided.

[0011] In view of the above, according to a first aspect of the present invention, the present invention provides a cooking control method for a cooking device, the cooking device including a cooking chamber, a vacuum pump, and an optional heating device, the vacuum pump being connected to the cooking chamber, the optional heating device being used to heat the cooking chamber, the cooking control method including: receiving a first input for selecting a cooking function; responding to the first input, controlling the vacuum pump to start until the vacuum degree in the cooking chamber reaches a target vacuum degree; and controlling a first heating device to start operation when the vacuum degree in the cooking chamber reaches the target vacuum degree; wherein the first heating device is at least one of the optional heating devices, and the target vacuum degree and the first heating device are determined according to the cooking function.

[0012] The technical solution of this invention proposes a cooking control method. By running the above cooking control method, while cooking the ingredients, harmful substances produced by the ingredients during the cooking process can be reduced, making the cooked food healthier and thus meeting the requirements of health for diet.

[0013] The technical solution of the present invention is based on the following principle: Specifically, the user can interact with the cooking device through a first input to select the cooking function, and then determine the target vacuum degree and the first heating device based on the cooking function.

[0014] In response to the first input, the vacuum pump is controlled to operate so as to extract the gas in the cooking chamber. This allows the oxygen in the cooking chamber to be extracted as the vacuum pump operates, until the vacuum level in the cooking chamber reaches the target vacuum level.

[0015] During this process, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, as oxygen is extracted from the cooking chamber with the operation of the vacuum pump, the fat in the food being cooked is more easily removed in the absence of oxygen or in an environment with low oxygen content. With the fat removed, the production of harmful substances can be reduced, thereby meeting the user's requirements for food.

[0016] Similarly, when vegetables are included in the food being cooked, the vitamins in the vegetables are easily oxidized. In the technical solution of this invention, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, since oxygen is extracted from the cooking chamber as the vacuum pump operates, the oxidation of vitamins in vegetables is improved in the absence of oxygen or in an environment with low oxygen content, thereby reducing the loss of vitamins and thus maximizing the retention of nutrients.

[0017] In the above technical solution, since the target vacuum degree and the first heating device are determined according to the cooking function, the cooking equipment can operate with different parameters according to different cooking functions in order to ensure the final cooking effect and reduce the probability of cooking failure.

[0018] In addition, the cooking control method proposed in this invention has the following additional technical features.

[0019] In some technical solutions, the optional heating device may also include a second heating device. When the cooking function is the first cooking function, the cooking control method may further include: when the vacuum pump is started, controlling the operation of the second heating device to maintain the temperature inside the cooking cavity in a first temperature range; wherein the first temperature range is related to the first cooking function, and the second heating device includes a hot air heating device and / or a heating element.

[0020] In this technical solution, the first cooking function can be a function for cooking meat ingredients, such as grilling.

[0021] In this technical solution, meat has a relatively high fat content, and in an environment with a high oxygen content, it is not conducive to the removal of fat from the food, which can easily produce harmful substances. The rate of fat removal is related to the temperature inside the cooking cavity.

[0022] Specifically, the higher the temperature inside the cooking chamber, the faster the fat is removed; conversely, the lower the temperature, the slower the fat is removed. By controlling the operation of the second heating device, the temperature inside the cooking chamber is maintained within the first temperature range. This process provides a high-temperature degreasing environment, thereby promoting rapid degreasing of meat and reducing the formation of harmful substances such as heterocyclic amines in grilled meat.

[0023] In the above technical solution, the second heating device starts operating when the vacuum pump is started, so that the cooking chamber can be heated up quickly during the cooking process. Compared with the second heating device starting to operate after the vacuum degree in the cooking chamber reaches the target vacuum degree, the overall cooking time of the cooking equipment can be shortened, thereby improving the user experience.

[0024] In some technical solutions, the second heating device includes a hot air heating device.

[0025] In some technical solutions, the second heating device includes a heating element.

[0026] In some technical solutions, the second heating device includes a hot air heating device and a heating element.

[0027] In this technical solution, the second heating device can be selected as one or both of a hot air heating device and a heating element, so that the cooking control method proposed in this invention can be adapted to cooking equipment with different heating devices.

[0028] In the above technical solution, when the second heating device includes a hot air heating device and a heating element, the hot air heating device and the heating element can be controlled to work simultaneously so that the temperature of the cooking cavity can rise rapidly, thereby reducing the overall cooking time of the cooking equipment.

[0029] In some technical solutions, optionally, the value of the first temperature range is greater than or equal to 150°C and less than or equal to 230°C.

[0030] In this technical solution, the first temperature range is limited to no more than 230°C to prevent the food from burning in an excessively high-temperature cooking environment, which would affect the overall taste.

[0031] At the same time, the first temperature range is limited to no less than 150°C to avoid the formation of harmful substances due to the inability to remove fat quickly under excessively low cooking temperatures.

[0032] In some technical solutions, optionally, when the cooking function is the first cooking function, the target vacuum degree is greater than or equal to -0.1MPa and less than or equal to -0.06MPa, and the first heating device includes a microwave heating device.

[0033] In this technical solution, the oxygen content is controlled by using vacuum. By limiting the target vacuum level to no higher than -0.06MPa, it is possible to avoid the inability to effectively reduce the formation of harmful substances due to excessive oxygen content, which would affect the health of the cooked food.

[0034] In the above technical solution, the first heating device is a microwave heating device. When heating food, the microwave heating device can heat from the inside of the food, thereby causing the fat in the food to transfer from the inside to the outside, thus improving the degreasing effect.

[0035] In addition, the microwave heating device can be used in conjunction with the second heating device to cook food thoroughly in a low-oxygen cooking environment within the first temperature range. During this process, the degreasing speed is accelerated, the cooking time is shortened, and the generation of harmful substances is reduced.

[0036] In some technical solutions, the cooking device may optionally include a sealing valve for connecting the inside and outside of the cooking cavity. When the first heating device is continuously running for a first duration, the cooking control method may further include: controlling the sealing valve to open and the second heating device to operate, so that the temperature inside the cooking cavity is maintained in a second temperature range; wherein the second temperature range is related to the first cooking function.

[0037] In this technical solution, by maintaining the temperature inside the cooking cavity in the second temperature range, the food inside the cooking cavity can be baked in a high-temperature environment, thereby browning the food.

[0038] During this process, because the sealing valve is open, the pressure inside the cooking chamber is at normal pressure. Gas containing oxygen enters the cooking chamber and reacts with the food to enhance the coloring effect.

[0039] In some technical solutions, optionally, the value of the second temperature range is greater than or equal to 180°C and less than or equal to 230°C.

[0040] In this technical solution, the value of the second temperature range is limited to no higher than 230°C in order to prevent the food being cooked from burning in an excessively high-temperature cooking environment, which would affect the overall taste.

[0041] Meanwhile, the second temperature range is limited to no less than 180℃ in order to avoid affecting the coloring effect due to excessively low temperatures.

[0042] In some technical solutions, optionally, before controlling the vacuum pump to start, the cooking control method further includes: controlling the operation of the second heating device to maintain the temperature inside the cooking cavity in a third temperature range; wherein the third temperature range is related to the first cooking function.

[0043] In this technical solution, by controlling the operation of the second heating device, the temperature inside the cooking cavity is maintained at a high temperature before the food is put into the cooking cavity, thereby preheating the cooking cavity. During this process, it can be ensured that the surface of the food rises rapidly after the food is put into the cooking cavity, thereby achieving rapid degreasing when the first heating device is running.

[0044] In some technical solutions, optionally, the value of the third temperature range is greater than or equal to 180℃ and less than or equal to 230℃.

[0045] In some technical solutions, optionally, when the cooking function is the second cooking function, the target vacuum degree is less than or equal to -0.08MPa, and the first heating device includes a steam heating device; wherein, when the steam heating device is operating, the temperature inside the cooking cavity is greater than or equal to 100°C.

[0046] In this technical solution, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, as oxygen is extracted from the cooking chamber by the operation of the vacuum pump, the food being cooked is heated by a steam heating device in the absence of oxygen or in an environment with low oxygen content. This reduces the oxidative decomposition of vitamins and other components, thereby increasing the content of vitamins and other components in the food.

[0047] When the steam heating device is in operation, the temperature inside the cooking chamber is greater than or equal to 100°C, so that the food being cooked can be thoroughly cooked and the chance of cooking failure is reduced.

[0048] According to a second aspect of the present invention, a cooking control device is provided for a cooking apparatus, the cooking apparatus including a cooking chamber, a vacuum pump, and an optional heating device, the vacuum pump being connected to the cooking chamber, and the optional heating device being used to heat the cooking chamber. The cooking control device includes: a receiving unit for receiving a first input for selecting a cooking function; a first control unit for controlling the vacuum pump to start in response to the first input until the vacuum level in the cooking chamber reaches a target vacuum level; and a second control unit for controlling the first heating device to start operation when the vacuum level in the cooking chamber reaches the target vacuum level; wherein the first heating device is at least one of the optional heating devices, and the target vacuum level and the first heating device are determined according to the cooking function.

[0049] The technical solution of this invention proposes a cooking control device that, while cooking ingredients, can reduce the harmful substances produced during the cooking process, making the cooked food healthier and thus meeting the requirements of healthy eating.

[0050] The technical solution of the present invention is based on the following principle: Specifically, the user can interact with the cooking device through a first input to select the cooking function, and then determine the target vacuum degree and the first heating device based on the cooking function.

[0051] In response to the first input, the vacuum pump is controlled to operate so as to extract the gas in the cooking chamber. This allows the oxygen in the cooking chamber to be extracted as the vacuum pump operates, until the vacuum level in the cooking chamber reaches the target vacuum level.

[0052] During this process, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, as oxygen is extracted from the cooking chamber with the operation of the vacuum pump, the fat in the food being cooked is more easily removed in the absence of oxygen or in an environment with low oxygen content. With the fat removed, the production of harmful substances can be reduced, thereby meeting the user's requirements for food.

[0053] Similarly, when vegetables are included in the food being cooked, the vitamins in the vegetables are easily oxidized. In the technical solution of this invention, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, since oxygen is extracted from the cooking chamber as the vacuum pump operates, the oxidation of vitamins in vegetables is improved in the absence of oxygen or in an environment with low oxygen content, thereby reducing the loss of vitamins and thus maximizing the retention of nutrients.

[0054] In the above technical solution, since the target vacuum degree and the first heating device are determined according to the cooking function, the cooking equipment can operate with different parameters according to different cooking functions in order to ensure the final cooking effect and reduce the probability of cooking failure.

[0055] In addition, the cooking control device proposed in this invention has the following additional technical features.

[0056] In some technical solutions, the optional heating device may also include a second heating device. When the cooking function is the first cooking function, the first control unit is further configured to: control the operation of the second heating device when the vacuum pump is started to maintain the temperature inside the cooking cavity in a first temperature range; wherein the first temperature range is related to the first cooking function, and the second heating device includes a hot air heating device and / or a heating element.

[0057] In this technical solution, the first cooking function can be a function for cooking meat ingredients, such as grilling.

[0058] In this technical solution, meat has a relatively high fat content, and in an environment with a high oxygen content, it is not conducive to the removal of fat from the food, which can easily produce harmful substances. The rate of fat removal is related to the temperature inside the cooking cavity.

[0059] Specifically, the higher the temperature inside the cooking chamber, the faster the fat is removed; conversely, the lower the temperature, the slower the fat is removed. By controlling the operation of the second heating device, the temperature inside the cooking chamber is maintained within the first temperature range. This process provides a high-temperature degreasing environment, thereby promoting rapid degreasing of meat and reducing the formation of harmful substances such as heterocyclic amines in grilled meat.

[0060] In the above technical solution, the second heating device starts operating when the vacuum pump is started, so that the cooking chamber can be heated up quickly during the cooking process. Compared with the second heating device starting to operate after the vacuum degree in the cooking chamber reaches the target vacuum degree, the overall cooking time of the cooking equipment can be shortened, thereby improving the user experience.

[0061] In some technical solutions, the second heating device includes a hot air heating device.

[0062] In some technical solutions, the second heating device includes a heating element.

[0063] In some technical solutions, the second heating device includes a hot air heating device and a heating element.

[0064] In this technical solution, the second heating device can be selected as one or both of a hot air heating device and a heating element, so that the cooking control method proposed in this invention can be adapted to cooking equipment with different heating devices.

[0065] In the above technical solution, when the second heating device includes a hot air heating device and a heating element, the hot air heating device and the heating element can be controlled to work simultaneously so that the temperature of the cooking cavity can rise rapidly, thereby reducing the overall cooking time of the cooking equipment.

[0066] In some technical solutions, optionally, the value of the first temperature range is greater than or equal to 150°C and less than or equal to 230°C.

[0067] In this technical solution, the first temperature range is limited to no more than 230°C to prevent the food from burning in an excessively high-temperature cooking environment, which would affect the overall taste.

[0068] At the same time, the first temperature range is limited to no less than 150°C to avoid the formation of harmful substances due to the inability to remove fat quickly under excessively low cooking temperatures.

[0069] In some technical solutions, optionally, when the cooking function is the first cooking function, the target vacuum degree is greater than or equal to -0.1MPa and less than or equal to -0.06MPa, and the first heating device includes a microwave heating device.

[0070] In this technical solution, the oxygen content is controlled by using vacuum. By limiting the target vacuum level to no higher than -0.06MPa, it is possible to avoid the inability to effectively reduce the formation of harmful substances due to excessive oxygen content, which would affect the health of the cooked food.

[0071] In the above technical solution, the first heating device is a microwave heating device. When heating food, the microwave heating device can heat from the inside of the food, thereby causing the fat in the food to transfer from the inside to the outside, thus improving the degreasing effect.

[0072] In addition, the microwave heating device can be used in conjunction with the second heating device to cook food thoroughly in a low-oxygen cooking environment within the first temperature range. During this process, the degreasing speed is accelerated, the cooking time is shortened, and the generation of harmful substances is reduced.

[0073] In some technical solutions, the cooking device may optionally include a sealing valve for connecting the inside and outside of the cooking cavity. When the first heating device is running continuously for a first duration, the first control unit is further configured to: control the sealing valve to open and the second heating device to operate so that the temperature inside the cooking cavity is maintained in a second temperature range; wherein the second temperature range is related to the first cooking function.

[0074] In this technical solution, by maintaining the temperature inside the cooking cavity in the second temperature range, the food inside the cooking cavity can be baked in a high-temperature environment, thereby browning the food.

[0075] During this process, because the sealing valve is open, the pressure inside the cooking chamber is at normal pressure. Gas containing oxygen enters the cooking chamber and reacts with the food to enhance the coloring effect.

[0076] In some technical solutions, optionally, the value of the second temperature range is greater than or equal to 180°C and less than or equal to 230°C.

[0077] In this technical solution, the value of the second temperature range is limited to no higher than 230°C in order to prevent the food being cooked from burning in an excessively high-temperature cooking environment, which would affect the overall taste.

[0078] Meanwhile, the second temperature range is limited to no less than 180℃ in order to avoid affecting the coloring effect due to excessively low temperatures.

[0079] In some technical solutions, optionally, before controlling the vacuum pump to start, the first control unit is also used to: control the operation of the second heating device to maintain the temperature inside the cooking cavity in a third temperature range; wherein the third temperature range is related to the first cooking function.

[0080] In this technical solution, by controlling the operation of the second heating device, the temperature inside the cooking cavity is maintained at a high temperature before the food is put into the cooking cavity, thereby preheating the cooking cavity. During this process, it can be ensured that the surface of the food rises rapidly after the food is put into the cooking cavity, thereby achieving rapid degreasing when the first heating device is running.

[0081] In some technical solutions, optionally, the value of the third temperature range is greater than or equal to 180℃ and less than or equal to 230℃.

[0082] In some technical solutions, optionally, when the cooking function is the second cooking function, the target vacuum degree is less than or equal to -0.08MPa, and the first heating device includes a steam heating device; wherein, when the steam heating device is operating, the temperature inside the cooking cavity is greater than or equal to 100°C.

[0083] In this technical solution, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, as oxygen is extracted from the cooking chamber by the operation of the vacuum pump, the food being cooked is heated by a steam heating device in the absence of oxygen or in an environment with low oxygen content. This reduces the oxidative decomposition of vitamins and other components, thereby increasing the content of vitamins and other components in the food.

[0084] When the steam heating device is in operation, the temperature inside the cooking chamber is greater than or equal to 100°C, so that the food being cooked can be thoroughly cooked and the chance of cooking failure is reduced.

[0085] According to a third aspect of the invention, the invention provides another cooking control device, including a processor and a memory, the memory storing a program or instructions executable on the processor, the program or instructions, when executed by the processor, implementing the steps of the method as described above.

[0086] According to a fourth aspect of the present invention, a readable storage medium is provided on which a program or instructions are stored, which, when executed by a processor, implement the steps of the method as described above.

[0087] According to a fifth aspect of the present invention, a cooking apparatus is provided, comprising: any of the cooking control devices described above; and / or a readable storage medium as described above.

[0088] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0089] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0090] Figure 1 A flowchart illustrating the cooking control method in an embodiment of the present invention is shown;

[0091] Figure 2 A schematic diagram of the structure of the cooking device in an embodiment of the present invention is shown;

[0092] Figure 3 A schematic block diagram of an optional heating device in an embodiment of the present invention is shown;

[0093] Figure 4 One of the schematic diagrams showing the temperature and vacuum level inside the cooking cavity in an embodiment of the present invention is shown;

[0094] Figure 5 This is a second schematic diagram showing the temperature and vacuum level inside the cooking cavity in an embodiment of the present invention;

[0095] Figure 6 One of the schematic block diagrams of a cooking control device according to an embodiment of the present invention is shown;

[0096] Figure 7 A second schematic block diagram of a cooking control device according to an embodiment of the present invention is shown.

[0097] in, Figure 2 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0098] 202 Cooking chamber, 204 Vacuum pump, 208 Sealing valve. Detailed Implementation

[0099] To better understand the above aspects, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0100] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0101] In one embodiment of this application, such as Figure 1 , Figure 2 and Figure 3 As shown, a cooking control method is provided for a cooking device, which includes a cooking chamber 202, a vacuum pump 204, and an optional heating device 206. The vacuum pump 204 is connected to the cooking chamber 202, and the optional heating device 206 is used to heat the cooking chamber 202. The cooking control method includes:

[0102] Step 102: Receive the first input, which is used to select a cooking function;

[0103] Step 104: In response to the first input, control the vacuum pump to start until the vacuum level in the cooking chamber reaches the target vacuum level;

[0104] Step 106: Once the vacuum level inside the cooking cavity reaches the target vacuum level, control the first heating device to start operation.

[0105] The first heating device 2062 is at least one of the optional heating devices, and the target vacuum degree and the first heating device 2062 are determined according to the cooking function.

[0106] The embodiments of the present invention propose a cooking control method. By running the above cooking control method, while cooking the ingredients, harmful substances produced by the ingredients during the cooking process can be reduced, making the cooked food healthier and thus meeting the requirements of health for diet.

[0107] The embodiments of the present invention are implemented based on the following principle. Specifically, the user can interact with the cooking device through a first input to select the cooking function, and then determine the target vacuum degree and the first heating device 2062 based on the cooking function.

[0108] In response to the first input, the vacuum pump is controlled to operate so as to extract the gas in the cooking chamber. This allows the oxygen in the cooking chamber to be extracted as the vacuum pump operates, until the vacuum level in the cooking chamber reaches the target vacuum level.

[0109] During this process, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, as oxygen is extracted from the cooking chamber with the operation of the vacuum pump, the fat in the food being cooked is more easily removed in the absence of oxygen or in an environment with low oxygen content. With the fat removed, the production of harmful substances can be reduced, thereby meeting the user's requirements for food.

[0110] Similarly, when vegetables are included in the food being cooked, the vitamins in the vegetables are easily oxidized. In the embodiments of the present invention, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, since oxygen is extracted from the cooking chamber as the vacuum pump operates, the oxidation of vitamins in vegetables is improved in the absence of oxygen or in an environment with low oxygen content, thereby reducing the loss of nutrients such as vitamins and thus achieving a greater degree of nutrient retention.

[0111] In the above embodiments, since the target vacuum degree and the first heating device 2062 are related to the cooking function, the cooking equipment can operate with different parameters according to different cooking functions in order to ensure the final cooking effect and reduce the probability of cooking failure.

[0112] In some embodiments, the optional heating device may further include a second heating device 2064. When the cooking function is the first cooking function, the cooking control method may further include: when the vacuum pump is started, controlling the operation of the second heating device to maintain the temperature inside the cooking chamber in a first temperature range; wherein the first temperature range is related to the first cooking function, and the second heating device includes a hot air heating device and / or a heating element.

[0113] In this embodiment, the first cooking function can be a function for cooking meat ingredients, such as grilling.

[0114] In this embodiment, the meat has a relatively high fat content, and in an environment with a relatively high oxygen content, it is not conducive to the removal of fat from the food, which can easily produce harmful substances. The rate of fat removal is related to the temperature inside the cooking cavity.

[0115] Specifically, the higher the temperature inside the cooking chamber, the faster the fat is removed; conversely, the lower the temperature, the slower the fat is removed. By controlling the operation of the second heating device, the temperature inside the cooking chamber is maintained within the first temperature range. This process provides a high-temperature degreasing environment, thereby promoting rapid degreasing of meat and reducing the formation of harmful substances such as heterocyclic amines in grilled meat.

[0116] In the above embodiment, the second heating device starts operating when the vacuum pump is started, so that the cooking chamber can be heated up quickly during the cooking process. Compared with the second heating device starting to operate after the vacuum degree in the cooking chamber reaches the target vacuum degree, the overall cooking time of the cooking equipment can be shortened, thereby improving the user experience.

[0117] In some embodiments, the second heating device 2064 includes a hot air heating device.

[0118] In some embodiments, the second heating device 2064 includes a heating element.

[0119] In some embodiments, the second heating device 2064 includes a hot air heating device and a heating element.

[0120] In this embodiment, the second heating device 2064 can be selected as one or both of a hot air heating device and a heating element, so that the cooking control method proposed in this invention can be adapted to cooking equipment with different heating devices.

[0121] In the above embodiments, when the second heating device 2064 includes a hot air heating device and a heating element, the hot air heating device and the heating element can be controlled to work simultaneously so that the temperature of the cooking cavity can rise rapidly, thereby reducing the overall cooking time of the cooking equipment.

[0122] In some embodiments, the first temperature range may optionally be greater than or equal to 150°C and less than or equal to 230°C.

[0123] In this embodiment, the first temperature range is limited to no higher than 230°C to prevent the food from burning in an excessively high-temperature cooking environment, which would affect the overall taste.

[0124] At the same time, the first temperature range is limited to no less than 150°C to avoid the formation of harmful substances due to the inability to remove fat quickly under excessively low cooking temperatures.

[0125] In some embodiments, optionally, when the cooking function is the first cooking function, the target vacuum degree is greater than or equal to -0.1 MPa and less than or equal to -0.06 MPa, and the first heating device 2062 includes a microwave heating device.

[0126] In this embodiment, the oxygen content is controlled by using vacuum. By limiting the target vacuum level to no higher than -0.06 MPa, it is possible to avoid the inability to effectively reduce the formation of harmful substances due to excessive oxygen content, which would affect the health of the cooked food.

[0127] In the above embodiment, the first heating device 2062 is a microwave heating device. When heating food, the microwave heating device can start heating from the inside of the food, thereby causing the fat in the food to transfer from the inside to the outside, thus improving the degreasing effect.

[0128] In addition, the microwave heating device can be used in conjunction with the second heating device to cook food thoroughly in a low-oxygen cooking environment within the first temperature range. During this process, the degreasing speed is accelerated, the cooking time is shortened, and the generation of harmful substances is reduced.

[0129] In some embodiments, the cooking device may optionally include a sealing valve 208 for connecting the interior and exterior of the cooking cavity. When the first heating device is continuously operating for a first duration, the cooking control method may further include: controlling the sealing valve to open and the second heating device to operate, so that the temperature inside the cooking cavity is maintained in a second temperature range; wherein the second temperature range is related to the first cooking function.

[0130] In this embodiment, by maintaining the temperature inside the cooking cavity in the second temperature range, the food inside the cooking cavity can be baked in a high-temperature environment, thereby browning the food.

[0131] During this process, because the sealing valve is open, the pressure inside the cooking chamber is at normal pressure. Gas containing oxygen enters the cooking chamber and reacts with the food to enhance the coloring effect.

[0132] In some embodiments, the second temperature range may optionally be greater than or equal to 180°C and less than or equal to 230°C.

[0133] In this embodiment, the second temperature range is limited to no higher than 230°C to prevent the food from burning in an excessively high-temperature cooking environment, which would affect the overall taste.

[0134] Meanwhile, the second temperature range is limited to no less than 180℃ in order to avoid affecting the coloring effect due to excessively low temperatures.

[0135] In some embodiments, optionally, before controlling the vacuum pump to start, the cooking control method further includes: controlling the operation of a second heating device to maintain the temperature inside the cooking chamber in a third temperature range; wherein the third temperature range is related to the first cooking function.

[0136] In this embodiment, by controlling the operation of the second heating device, the temperature inside the cooking cavity is maintained at a high temperature before the food is placed into the cooking cavity, thereby preheating the cooking cavity. During this process, it can be ensured that the surface of the food rises rapidly after the food is placed into the cooking cavity, thereby achieving rapid degreasing when the first heating device is in operation.

[0137] In some embodiments, the value of the third temperature range is optionally greater than or equal to 180°C and less than or equal to 230°C.

[0138] In some embodiments, optionally, when the cooking function is a second cooking function, the target vacuum degree is less than or equal to -0.08 MPa, and the first heating device includes a steam heating device; wherein, when the steam heating device is operating, the temperature inside the cooking chamber is greater than or equal to 100°C.

[0139] In this embodiment, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, as oxygen is extracted from the cooking chamber by the operation of the vacuum pump, the food being cooked is heated by a steam heating device in the absence of oxygen or in an environment with low oxygen content, thereby reducing the oxidative decomposition of vitamins and other components and increasing the content of vitamins and other components in the food.

[0140] When the steam heating device is in operation, the temperature inside the cooking chamber is greater than or equal to 100°C, so that the food being cooked can be thoroughly cooked and the chance of cooking failure is reduced.

[0141] In the above embodiments, the required vacuuming time and vacuum level differ for different cooking functions. Specifically, for one of the cooking functions, when a vacuum is needed, the vacuum pump is turned on, the sealing valve is closed, and the cooking chamber is evacuated to reduce the pressure to a certain range. When a vacuum is no longer needed, the vacuum pump is turned off, the sealing valve is opened, the chamber is connected to the outside, the vacuum is released, and the pressure is restored to normal.

[0142] Specifically, for the first cooking function, the reduced vacuum level lowers the melting point of the oil. Combined with microwave and radiation heating, the oil can change from solid to liquid more quickly and flow out from the inside of the food. At the same time, the reduced oxygen content under vacuum conditions inhibits the Maillard reaction and reduces the amount of heterocyclic amines formed in the grilled meat.

[0143] Specifically, such as Figure 4 As shown, the first cooking function is a three-stage cooking process, specifically including:

[0144] First stage: Preheating. At this time, the pressure is normal, the vacuum degree P1 = 0 MPa, and T1 = 180℃~230℃.

[0145] Second stage: Open the door, put in the food, and turn on the vacuum pump. During this stage, the hot air heating device and heating element are always working to maintain the cavity temperature. When the vacuum level decreases from P1 to P2, the microwave heating device works to promote fat melting and migration from the inside to the surface, allowing the meat to mature in a low-oxygen state and reducing the formation of harmful substances. Here, P2 = -0.06MPa to -0.1MPa, T2 = 150℃ to 230℃.

[0146] The third stage involves high-temperature coloring. The vacuum pump is then turned off, and the gas is released to achieve a vacuum level of P3 = 0 MPa and T3 = 180℃~230℃, thus achieving rapid coloring of the roasted meat and further reducing the generation of harmful substances.

[0147] Wherein, P2 is the target vacuum level in this invention, T2 is the temperature value of the first temperature range, T3 is the temperature value of the second temperature range, T1 is the temperature value of the third temperature range, and T0 is the initial temperature of the cooking cavity.

[0148] For example, the comparison between vacuum baking and regular baking is shown in Table 1.

[0149] Table 1

[0150] Serial Number method Degreasing rate heterocyclic amine formation 1 Regular baking 11.4％ 0.42 μg / kg 2 Vacuum baking 23.1％ 0.08μg / kg Improvement rate 102.6％ 80.9％

[0151] The vacuum oven uses the cooking control method of this embodiment, while the regular oven does not.

[0152] Specifically, such as Figure 5 As shown, the second cooking function is a two-stage cooking process, specifically including:

[0153] First stage: Open the door, put in the food, the initial temperature of the cooking chamber T0 is room temperature, the vacuum degree P0 = 0MPa, evacuate the vacuum to make the vacuum degree P1 ≤ -0.08MPa, the steam heating device does not work during this stage.

[0154] The second stage: When the steam heating device starts to work, it fills the cavity with steam to make P2 = 0 MPa. At this time, it returns to normal pressure. Since it is full of steam, the oxygen content is still very low. The steam temperature in the cooking cavity is T1 = 100℃. Since the food has almost no contact with oxygen throughout the process, nutrients such as vitamins can be well preserved.

[0155] For example, the comparison between vacuum steaming and ordinary steaming is shown in Table 2.

[0156] Table 2

[0157]

[0158] Vacuum steaming utilizes the cooking control method of this embodiment, while ordinary steaming does not.

[0159] In one embodiment, such as Figure 6 As shown, the present invention provides a cooking control device 600 for a cooking apparatus, the cooking apparatus including a cooking chamber, a vacuum pump, and an optional heating device. The vacuum pump is connected to the cooking chamber, and the optional heating device is used to heat the cooking chamber. The cooking control device 600 includes: a receiving unit 602 for receiving a first input for selecting a cooking function; a first control unit 604 for controlling the vacuum pump to start in response to the first input until the vacuum level in the cooking chamber reaches a target vacuum level; and a second control unit 606 for controlling the first heating device to start operation when the vacuum level in the cooking chamber reaches the target vacuum level. The first heating device is at least one of the optional heating devices, and the target vacuum level and the first heating device are determined according to the cooking function.

[0160] The embodiments of the present invention provide a cooking control device 600, which can reduce the harmful substances produced by the ingredients during the cooking process while cooking the ingredients, making the cooked food healthier and thus meeting the requirements of healthy eating.

[0161] The embodiments of the present invention are implemented based on the following principle. Specifically, the user can interact with the cooking device through a first input to select the cooking function, and then determine the target vacuum degree and the first heating device based on the cooking function.

[0162] In response to the first input, the vacuum pump is controlled to operate so as to extract the gas in the cooking chamber. This allows the oxygen in the cooking chamber to be extracted as the vacuum pump operates, until the vacuum level in the cooking chamber reaches the target vacuum level.

[0163] During this process, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, as oxygen is extracted from the cooking chamber with the operation of the vacuum pump, the fat in the food being cooked is more easily removed in the absence of oxygen or in an environment with low oxygen content. With the fat removed, the production of harmful substances can be reduced, thereby meeting the user's requirements for food.

[0164] Similarly, when vegetables are included in the food being cooked, the vitamins in the vegetables are easily oxidized. In the embodiments of the present invention, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, since oxygen is extracted from the cooking chamber as the vacuum pump operates, the oxidation of vitamins in vegetables is improved in the absence of oxygen or in an environment with low oxygen content, thereby reducing the loss of nutrients such as vitamins and thus achieving a greater degree of nutrient retention.

[0165] In the above embodiments, since the target vacuum degree and the first heating device are determined according to the cooking function, the cooking equipment can operate with different parameters according to different cooking functions in order to ensure the final cooking effect and reduce the probability of cooking failure.

[0166] In some embodiments, the optional heating device may further include a second heating device. When the cooking function is the first cooking function, the first control unit 604 is further configured to: control the operation of the second heating device when the vacuum pump is started to maintain the temperature inside the cooking chamber in a first temperature range; wherein the first temperature range is related to the first cooking function, and the second heating device includes a hot air heating device and / or a heating element.

[0167] In this embodiment, the first cooking function can be a function for cooking meat ingredients, such as grilling.

[0168] In this embodiment, the meat has a relatively high fat content, and in an environment with a relatively high oxygen content, it is not conducive to the removal of fat from the food, which can easily produce harmful substances. The rate of fat removal is related to the temperature inside the cooking cavity.

[0169] Specifically, the higher the temperature inside the cooking chamber, the faster the fat is removed; conversely, the lower the temperature, the slower the fat is removed. By controlling the operation of the second heating device, the temperature inside the cooking chamber is maintained within the first temperature range. This process provides a high-temperature degreasing environment, thereby promoting rapid degreasing of meat and reducing the formation of harmful substances such as heterocyclic amines in grilled meat.

[0170] In the above embodiment, the second heating device starts operating when the vacuum pump is started, so that the cooking chamber can be heated up quickly during the cooking process. Compared with the second heating device starting to operate after the vacuum degree in the cooking chamber reaches the target vacuum degree, the overall cooking time of the cooking equipment can be shortened, thereby improving the user experience.

[0171] In some embodiments, the second heating device includes a hot air heating device.

[0172] In some embodiments, the second heating device includes a heating element.

[0173] In some embodiments, the second heating device includes a hot air heating device and a heating element.

[0174] In this embodiment, the second heating device can be selected as one or both of a hot air heating device and a heating element, so that the cooking control method proposed in this invention can be adapted to cooking equipment with different heating devices.

[0175] In the above embodiments, when the second heating device includes a hot air heating device and a heating element, the hot air heating device and the heating element can be controlled to work simultaneously so that the temperature of the cooking cavity can rise rapidly, thereby reducing the overall cooking time of the cooking equipment.

[0176] In some embodiments, the first temperature range may optionally be greater than or equal to 150°C and less than or equal to 230°C.

[0177] In this embodiment, the first temperature range is limited to no higher than 230°C to prevent the food from burning in an excessively high-temperature cooking environment, which would affect the overall taste.

[0178] At the same time, the first temperature range is limited to no less than 150°C to avoid the formation of harmful substances due to the inability to remove fat quickly under excessively low cooking temperatures.

[0179] In some embodiments, optionally, when the cooking function is a first cooking function, the target vacuum degree is greater than or equal to -0.1 MPa and less than or equal to -0.06 MPa, and the first heating device includes a microwave heating device.

[0180] In this embodiment, the oxygen content is controlled by using vacuum. By limiting the target vacuum level to no higher than -0.06 MPa, it is possible to avoid the inability to effectively reduce the formation of harmful substances due to excessive oxygen content, which would affect the health of the cooked food.

[0181] In the above embodiments, the first heating device is a microwave heating device. When heating food, the microwave heating device can heat from the inside of the food, thereby causing the fat in the food to transfer from the inside to the outside, thus improving the degreasing effect.

[0182] In addition, the microwave heating device can be used in conjunction with the second heating device to cook food thoroughly in a low-oxygen cooking environment within the first temperature range. During this process, the degreasing speed is accelerated, the cooking time is shortened, and the generation of harmful substances is reduced.

[0183] In some embodiments, the cooking device may optionally include a sealing valve for connecting the interior and exterior of the cooking cavity. When the first heating device is continuously operating for a first duration, the first control unit 604 is further configured to: control the sealing valve to open and the second heating device to operate, so that the temperature inside the cooking cavity is maintained in a second temperature range; wherein the second temperature range is related to the first cooking function.

[0184] In this embodiment, by maintaining the temperature inside the cooking cavity in the second temperature range, the food inside the cooking cavity can be baked in a high-temperature environment, thereby browning the food.

[0185] During this process, because the sealing valve is open, the pressure inside the cooking chamber is at normal pressure. Gas containing oxygen enters the cooking chamber and reacts with the food to enhance the coloring effect.

[0186] In some embodiments, the second temperature range may optionally be greater than or equal to 180°C and less than or equal to 230°C.

[0187] In this embodiment, the second temperature range is limited to no higher than 230°C to prevent the food from burning in an excessively high-temperature cooking environment, which would affect the overall taste.

[0188] Meanwhile, the second temperature range is limited to no less than 180℃ in order to avoid affecting the coloring effect due to excessively low temperatures.

[0189] In some embodiments, optionally, before controlling the vacuum pump to start, the first control unit is further configured to: control the operation of the second heating device to maintain the temperature inside the cooking cavity in a third temperature range; wherein the third temperature range is related to the first cooking function.

[0190] In this embodiment, by controlling the operation of the second heating device, the temperature inside the cooking cavity is maintained at a high temperature before the food is placed into the cooking cavity, thereby preheating the cooking cavity. During this process, it can be ensured that the surface of the food rises rapidly after the food is placed into the cooking cavity, thereby achieving rapid degreasing when the first heating device is in operation.

[0191] In some embodiments, the value of the third temperature range is optionally greater than or equal to 180°C and less than or equal to 230°C.

[0192] In some embodiments, optionally, when the cooking function is a second cooking function, the target vacuum degree is less than or equal to -0.08 MPa, and the first heating device includes a steam heating device; wherein, when the steam heating device is operating, the temperature inside the cooking chamber is greater than or equal to 100°C.

[0193] In this embodiment, the operation of a vacuum pump can provide a micro-vacuum cooking environment for the food being cooked. In this environment, as oxygen is extracted from the cooking chamber by the operation of the vacuum pump, the food being cooked is heated by a steam heating device in the absence of oxygen or in an environment with low oxygen content, thereby reducing the oxidative decomposition of vitamins and other components and increasing the content of vitamins and other components in the food.

[0194] When the steam heating device is in operation, the temperature inside the cooking chamber is greater than or equal to 100°C, so that the food being cooked can be thoroughly cooked and the chance of cooking failure is reduced.

[0195] In one embodiment, such as Figure 7 As shown, the present invention provides another cooking control device 700, including a processor 702 and a memory 704. The memory 704 stores programs or instructions that can run on the processor 702, and when the programs or instructions are executed by the processor 702, they implement the steps of the methods as described above.

[0196] The memory 704 can be used to store software programs and various data. The memory 704 mainly includes a first storage area for storing programs or instructions and a second storage area for storing data. The first storage area can store the operating system, application programs or instructions required for at least one function (such as sound playback function, image playback function, etc.). Furthermore, the memory 704 can include volatile memory or non-volatile memory, or both. The non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), or flash memory. Volatile memory can be random access memory (RAM), static random access memory (SRAM), dynamic random access memory (DRAM), synchronous dynamic random access memory (SDRAM), double data rate synchronous dynamic random access memory (DDRSDRAM), enhanced synchronous dynamic random access memory (ESDRAM), synchronous link dynamic random access memory (SLDRAM), and direct memory bus RAM (DRRAM). The memory in the embodiments of this application includes, but is not limited to, these and any other suitable types of memory.

[0197] In one embodiment, the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of the method as described above.

[0198] In one embodiment, the present invention provides a cooking apparatus, comprising: any of the cooking control devices described above; and / or a readable storage medium as described above.

[0199] In one embodiment, the cooking device is a microwave-steam-grill combo.

[0200] The terms "first" and "second" in the specification and claims of this application may explicitly or implicitly include one or more of the features. In the textual description of this invention, unless otherwise stated, "a plurality of" means two or more. Furthermore, in the specification and claims, "and / or" indicates at least one of the connected objects, and the character " / " generally indicates that the preceding and following objects are in an "or" relationship.

[0201] In the claims, description, and accompanying drawings of this invention, the term "plural" refers to two or more. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the invention and simplifying the description process, not to indicate or imply that the device or element referred to must have the described specific orientation, or be constructed and operated in a specific orientation. Therefore, these descriptions should not be construed as limiting the invention. The terms "connect," "install," "fix," etc., should be interpreted broadly. For example, "connect" can be a fixed connection between multiple objects, a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects or an indirect connection between multiple objects through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in this invention can be understood based on the specific circumstances described above.

[0202] In the claims, description, and accompanying drawings of this invention, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In the claims, description, and accompanying drawings of this invention, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0203] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A cooking control method for cooking equipment, characterized in that, The cooking device includes a cooking chamber, a vacuum pump, and an optional heating device. The vacuum pump is connected to the cooking chamber, and the optional heating device is used to heat the cooking chamber. The cooking control method includes: Receive a first input, which is used to select a cooking function; In response to the first input, the vacuum pump is controlled to start until the vacuum level in the cooking chamber reaches the target vacuum level. When the vacuum level in the cooking cavity reaches the target vacuum level, the first heating device is controlled to start operation; The first heating device is at least one of the optional heating devices, and the target vacuum degree and the first heating device are determined according to the cooking function.

2. The cooking control method according to claim 1, characterized in that, The optional heating device further includes a second heating device, and when the cooking function is the first cooking function, the cooking control method further includes: When the vacuum pump is started, the second heating device is controlled to operate so that the temperature inside the cooking chamber is maintained in the first temperature range; Wherein, the first temperature range is related to the first cooking function, and the second heating device includes a hot air heating device and / or a heating element.

3. The cooking control method according to claim 2, characterized in that, The first temperature range is greater than or equal to 150℃ and less than or equal to 230℃.

4. The cooking control method according to claim 2, characterized in that, When the cooking function is the first cooking function, the target vacuum degree is greater than or equal to -0.1MPa and less than or equal to -0.06MPa, and the first heating device includes a microwave heating device.

5. The cooking control method according to any one of claims 2 to 4, characterized in that, The cooking device further includes a sealing valve for connecting the interior and exterior of the cooking cavity. When the first heating device continues to operate for a first duration, the cooking control method further includes: The sealing valve is opened, and the second heating device is activated to maintain the temperature inside the cooking cavity within the second temperature range. The second temperature range is related to the first cooking function.

6. The cooking control method according to claim 5, characterized in that, The second temperature range is greater than or equal to 180℃ and less than or equal to 230℃.

7. The cooking control method according to any one of claims 2 to 4, characterized in that, Prior to starting the vacuum pump, the cooking control method further includes: Control the operation of the second heating device to maintain the temperature inside the cooking cavity within the third temperature range; The third temperature range is related to the first cooking function.

8. The cooking control method according to claim 7, characterized in that, The value of the third temperature range is greater than or equal to 180℃ and less than or equal to 230℃.

9. The cooking control method according to claim 1, characterized in that, When the cooking function is the second cooking function, the target vacuum degree is less than or equal to -0.08MPa, and the first heating device includes a steam heating device; When the steam heating device is in operation, the temperature inside the cooking cavity is greater than or equal to 100°C.

10. A cooking control device for cooking equipment, characterized in that, The cooking equipment includes a cooking chamber, a vacuum pump, and an optional heating device. The vacuum pump is connected to the cooking chamber, and the optional heating device is used to heat the cooking chamber. The cooking control device includes: A receiving unit is configured to receive a first input, wherein the first input is used to select a cooking function; A first control unit is configured to control the vacuum pump to start in response to the first input until the vacuum level in the cooking chamber reaches the target vacuum level. The second control unit is used to control the first heating device to start operation when the vacuum degree in the cooking cavity reaches the target vacuum degree. The first heating device is at least one of the optional heating devices, and the target vacuum degree and the first heating device are determined according to the cooking function.

11. A cooking control device, characterized in that, It includes a processor and a memory, the memory storing a program or instructions that can run on the processor, the program or instructions being executed by the processor to implement the steps of the cooking control method as described in any one of claims 1 to 9.

12. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the cooking control method as described in any one of claims 1 to 9.

13. A cooking appliance, characterized in that, include: The cooking control device as described in claim 10 or 11; and / or The readable storage medium as described in claim 12.

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