Method for making pastries, control device and cooking utensil

Abstract

The invention discloses a pastry making method, a control device and a cooking utensil, and the method comprises the steps: after pastry raw materials are added into a pot body, executing a heating stage until the bottom temperature reaches a first bottom preset temperature, and meanwhile, detecting whether the top temperature reaches a first top preset temperature or not; in the heating stage, the first bottom preset temperature is higher than the first top preset temperature; by taking the bottom temperature and the top temperature as references, controlling and executing a temperature maintaining stage of a first preset duration; wherein in the temperature maintaining stage, by controlling the heating device, the bottom temperature is basically maintained at the first bottom preset temperature, and the top temperature is basically maintained at the first top preset temperature; and executing a baking stage of a second preset duration.

Description

Technical Field

[0001] This application relates to the field of cooking, and more specifically to a method and control device for making pastries, and cooking utensils. Background Technology

[0002] As living standards improve, more and more people enjoy using cooking appliances such as, but not limited to, rice cookers, ovens, or hot pots to make fluffy cakes.

[0003] The relevant technology includes a preheating stage during the cooking process. After preheating, the cake batter is heated before cooking begins. This preheating stage prevents the cake batter from defoaming, allowing the cake to rise fully and become dehydrated and flavorful.

[0004] However, in cake-making techniques using this technology, when the amount of cake batter is too large, the cake is prone to collapsing and shrinking when the lid is opened. Summary of the Invention

[0005] This application is made to address at least one of the aforementioned problems. According to a first aspect of this application, a method for making pastries is provided, applicable to a cooking utensil having a pot body. The pot body has a heating device at its bottom and a first temperature sensor for detecting the temperature of the bottom of the pot body, and a second temperature sensor for detecting the temperature of the top of the pot body. The method includes: after adding pastry ingredients to the pot body, performing a heating phase until the bottom temperature reaches a first preset bottom temperature, while simultaneously detecting whether the top temperature has reached the first preset top temperature; during this heating phase, the first preset bottom temperature is higher than the first preset top temperature; using the bottom temperature and the top temperature as a reference, controlling and performing a temperature maintenance phase for a first preset duration; wherein, during the temperature maintenance phase, the heating device is controlled to maintain the bottom temperature substantially at the first preset bottom temperature, and the top temperature substantially at the first preset top temperature; and performing a baking phase for a second preset duration.

[0006] In the above scheme, by sequentially executing the heating stage and the temperature maintenance stage, the bottom temperature reaches the first preset bottom temperature, and the top temperature reaches the first preset top temperature. After the temperature maintenance stage is maintained for a first preset duration, the temperatures of the pastry ingredients in the lower, middle, and upper layers of the pot are similar and all reach the fermentation temperature. This ensures that the fermentation of the pastry ingredients in all parts of the pot is uniform, avoiding the situation where the lower layer of pastry ingredients has fermented while the middle and upper layers have not reached the fermentation temperature, resulting in uneven fermentation of the entire pastry ingredients. This also prevents the pastry from collapsing and shrinking into an egg pancake when the lid is opened, ensuring that the produced pastry has a stable air pocket structure, does not collapse, has a soft and delicious taste, and has a high yield rate.

[0007] In one embodiment of this application, the heating phase, which continues until the bottom temperature reaches a first preset bottom temperature, and simultaneously detects whether the top temperature has reached a first preset top temperature, includes: performing a first heating phase to raise the bottom temperature to the first preset bottom temperature, and ensuring that the bottom temperature remains at or above a second preset bottom temperature for a third preset duration after the heating device stops heating; wherein the second preset bottom temperature is lower than the first preset bottom temperature; performing a second heating phase to maintain the bottom temperature at or above the first preset bottom temperature and not higher than the third preset bottom temperature, and if it is detected that the top temperature, after reaching the first preset top temperature, remains at or above the first preset top temperature and not higher than the second preset top temperature for a fourth preset duration, then it is determined that the top temperature has reached the first preset top temperature; wherein the third preset bottom temperature is higher than the first preset bottom temperature, and the second preset top temperature is higher than the first preset top temperature. By dividing the heating process into two stages with different purposes and implementation methods, it ensures that the temperature of the cake batter in the lower part of the pot is close to the preset temperature at the bottom when the first heating stage ends. At the same time, the second heating stage is performed to raise the top temperature, preventing the temperature of the cake batter in the lower part of the pot from exceeding the dough rising temperature range and thus becoming a dense, uncooked dough.

[0008] In one embodiment of this application, the execution of the first heating stage, to raise the bottom temperature to the first preset bottom temperature, and to maintain the bottom temperature at or above the second preset bottom temperature for a third preset duration after the heating device stops heating, includes: Step 1: Controlling the heating device to heat at a first preset power until the bottom temperature reaches the first preset bottom temperature, then controlling the heating device to stop heating; Step 2: After the heating device stops heating for the third preset duration, obtaining the bottom temperature; if the bottom temperature obtained in Step 2 is lower than the second preset bottom temperature, then re-executing Step 1 and Step 2 sequentially until the bottom temperature obtained in Step 2 is not lower than the second preset bottom temperature. After each round of executing Step 1 and Step 2, the temperature of the cake batter in the lower layer of the pot will rise, so that after repeating Step 1 and Step 2 multiple times, the temperature of the cake batter in the lower layer of the pot can rise to close to the first preset bottom temperature, ensuring that the temperature of the cake batter in all parts of the lower layer of the pot is close to the first preset bottom temperature at the end of the first heating stage.

[0009] In one embodiment of this application, the first preset power is full power to improve the heating efficiency of the first heating stage.

[0010] In one embodiment of this application, the execution of the second heating stage, to maintain the bottom temperature at no lower than the first preset bottom temperature and no higher than the third preset bottom temperature, includes: controlling the heating device to heat at a second preset power, and starting a timer when the top temperature first reaches the first preset top temperature; if, during a timer shorter than the fourth preset period, the top temperature reaches the second preset top temperature or the bottom temperature reaches the third preset bottom temperature, then determining that the top temperature has reached the first preset top temperature, including: controlling the heating device to heat at a second preset power, and starting a timer when the top temperature first reaches the first preset top temperature; if, during a timer shorter than the fourth preset period, the top temperature reaches the second preset top temperature or the bottom temperature reaches the third preset bottom temperature, then controlling the heating device to stop heating; if the top temperature is lower than the first preset top temperature and the bottom temperature is lower than the first preset bottom temperature, then controlling the heating device to continue heating at the second preset power; and when the timer reaches the fourth preset period, determining that the top temperature has reached the first preset top temperature, and controlling the entry into the temperature maintenance stage. This ensures that the temperature of the cake batter in the lower layer of the pan does not become too high, while also maintaining the temperature of the cake batter in the middle and upper layers of the pan within the leavening temperature range. This ensures that the temperature of the cake batter throughout the pan is similar or uniform. This prevents the cake batter in the lower layers of the pan from exceeding the leavening temperature range and becoming dense (unleavened / unformed) during the second heating stage to raise the top temperature.

[0011] In one embodiment of this application, the method further includes: controlling the heating device to heat at the second preset power while periodically acquiring the bottom temperature and the top temperature, and calculating the bottom temperature change slope and the top temperature change slope; if the bottom temperature change slope is greater than a first preset slope range, and / or the top temperature change slope is greater than a second preset slope range, decreasing the second preset power; if the bottom temperature change slope is less than the first preset slope range, and / or the top temperature change slope is less than the second preset slope range, increasing the second preset power; if the bottom temperature change slope is within the first preset slope range and the top temperature change slope is within the second preset slope range, maintaining the second preset power unchanged. The magnitude of the second preset power can be adjusted to control the heating rate of the top and bottom temperatures, preventing excessively fast or slow heating.

[0012] In one embodiment of this application, the third preset duration is in the range of 10-30 seconds. By setting a shorter heating stop time, the bottom temperature is prevented from becoming too low. The difference between the first and second preset bottom temperatures is in the range of 1-5°C. By ensuring that the second preset bottom temperature is only slightly lower than the first preset bottom temperature, the temperature of the cake batter in the lower layer of the pot can be raised to near the first preset bottom temperature. This ensures that at the end of the first heating stage, the temperature of the cake batter in all parts of the lower layer of the pot is close to the first preset bottom temperature, thus ensuring that the temperature of the cake batter in the lower layer of the pot is near the first preset bottom temperature. And / or, the fourth preset duration is in the range of 5-10 minutes. By setting the fourth preset duration to be longer, it is considered that when there is a large amount of cake batter, the temperature of the cake batter near the pot or heating device rises faster, while the temperature of the cake batter in the middle of the pot, which is far from the pot and heating device, rises slower, requiring sufficient heating. The time required is sufficient to ensure that the temperature of the cake batter is uniform throughout the pot and remains within the fermentation temperature range. This ensures that the fermentation rate of the cake batter is uniform throughout the pot during the subsequent temperature maintenance stage, achieving uniform fermentation. The value of the third bottom preset temperature minus the first bottom preset temperature is in the range of 1-5℃. By making the third bottom preset temperature slightly higher than the first bottom preset temperature, the temperature of the cake batter in the lower layer of the pot is kept close to the first bottom preset temperature, preventing the temperature of the cake batter in the lower layer of the pot from exceeding the fermentation temperature range and becoming a dense, indigestible dough. The value of the second top preset temperature minus the first top preset temperature is in the range of 1-5℃. This ensures that the temperature of the cake batter in the upper layer of the pot is kept close to the first top preset temperature, allowing the heat of the cake batter to be evenly distributed throughout the pot. This promotes that the temperature of the cake batter in the pot is close to or the same throughout the pot, preventing the cake batter from becoming too hot in some areas and thus preventing a dense, indigestible dough.

[0013] In one embodiment of this application, the step of controlling the execution of a temperature maintenance phase for a first preset duration based on the bottom temperature and the top temperature includes: if the top temperature is lower than the first preset top temperature and the bottom temperature is lower than the first preset bottom temperature during a period when the duration of the temperature maintenance phase is less than the first preset duration, controlling the heating device to heat at a third preset power; if the top temperature reaches a third preset top temperature or the bottom temperature reaches a fourth preset bottom temperature, controlling the heating device to stop heating; wherein the third preset top temperature is higher than the first preset top temperature, and the fourth preset bottom temperature is higher than the first preset bottom temperature; when the duration of the temperature maintenance phase reaches the first preset duration, controlling the entry into the baking phase. This ensures that the temperature of the cake batter in the lower layer of the pan is near the first preset bottom temperature, and the temperature of the cake batter in the upper layer of the pan is near the first preset top temperature, thereby ensuring that the heat of the cake batter in all parts of the pan is evenly diffused, resulting in similar or identical temperatures throughout the pan, preventing localized overheating and thus preventing the cake batter from becoming uncooked.

[0014] In one embodiment of this application, the method further includes: controlling the heating device to heat at the third preset power while periodically acquiring the bottom temperature and the top temperature, and calculating the bottom temperature change slope and the top temperature change slope; if the bottom temperature change slope is greater than the third preset slope range, and / or the top temperature change slope is greater than the fourth preset slope range, decreasing the third preset power; if the bottom temperature change slope is less than the third preset slope range, and / or the top temperature change slope is less than the fourth preset slope range, increasing the third preset power; if the bottom temperature change slope is within the third preset slope range and the top temperature change slope is within the fourth preset slope range, maintaining the third preset power unchanged. The magnitude of the third preset power can be adjusted to control the heating rate of the top and bottom temperatures, preventing excessively fast or slow heating.

[0015] In one embodiment of this application, the value of the fourth bottom preset temperature minus the first bottom preset temperature is in the range of 1-5℃. By making the fourth bottom preset temperature slightly higher than the first bottom preset temperature, the temperature of the cake batter in the lower layer of the pot is ensured to be near the first bottom preset temperature, preventing the temperature of the cake batter in the lower layer of the pot from exceeding the fermentation temperature range and thus becoming a dense, inedible dough. The value of the third top preset temperature minus the first top preset temperature is in the range of 1-5℃, ensuring that the temperature of the cake batter in the upper layer of the pot is near the first top preset temperature, so that the heat of the cake batter in the pot is evenly diffused, thereby making the temperature of the cake batter in the pot close to or the same, and preventing the cake batter from becoming too hot in some areas, thus preventing the cake batter from becoming too hot and becoming a dense, inedible dough.

[0016] In one embodiment of this application, the first preset duration ranges from 35 to 45 minutes, the first preset bottom temperature ranges from 65 to 75°C, and the first preset top temperature ranges from 40 to 45°C. By setting a relatively long stable maintenance phase, the temperatures of the lower, middle, and upper layers of cake batter in the pot are all within the dough rising temperature range, ensuring that the cake batter in different parts of the pot has sufficient rising time, thereby achieving uniform rising.

[0017] In one embodiment of this application, the baking stage of the second preset duration includes: if the bottom temperature is lower than a fifth preset bottom temperature during a period when the duration of the baking stage is less than the second preset duration, controlling the heating device to heat at a fourth preset power; if the bottom temperature reaches a sixth preset bottom temperature, controlling the heating device to stop heating; wherein the fifth preset bottom temperature is lower than the sixth preset bottom temperature but higher than the first preset bottom temperature. By baking the cake batter over high heat, the moisture in the cake batter evaporates, allowing the cake to maintain its shape and retain a stable, fluffy appearance after the lid is opened. This results in a soft and delicious cake with a high yield rate.

[0018] In one embodiment of this application, the fifth preset bottom temperature ranges from 120 to 126°C, and the sixth preset bottom temperature ranges from 127°C to 130°C. This provides a suitable high-temperature environment for baking the cake batter, thereby enhancing its aroma.

[0019] According to a second aspect of this application, a control device for making pastries is also provided. The control device includes a computer-readable storage medium and a processor. The computer-readable storage medium stores a computer program executed by the processor. When the computer program is executed by the processor, it causes the processor to perform any of the above-described methods for making pastries. The control device controls a heating device to sequentially execute a heating phase and a temperature maintenance phase, so that the bottom temperature reaches a first preset bottom temperature, and the top temperature reaches a first preset top temperature. Then, the temperature maintenance phase is maintained for a first preset duration, ensuring that the temperatures of the pastry ingredients in the lower, middle, and upper layers of the pot are similar and all reach the leavening temperature. This results in uniform leavening of the pastry ingredients throughout the pot, preventing uneven leavening caused by the lower layer of pastry ingredients having already leavened while the middle and upper layers have not reached the leavening temperature. This also prevents the pastries from collapsing and shrinking into pancake-like shapes when the lid is opened, resulting in a stable air pocket structure, preventing collapse, and producing a soft and delicious texture with a high yield.

[0020] According to a third aspect of this application, a computer-readable storage medium is also provided, on which a computer program is stored, which, when executed by a processor, performs any of the above-described methods for making pastries.

[0021] According to a fourth aspect of this application, a computer program product is also provided, the computer program product comprising a computer program that, when run by a processor, executes any of the above-described methods for making pastries.

[0022] According to a fifth aspect of this application, a cooking appliance is also provided, the cooking appliance comprising: a pot body, a heating device, a first temperature sensor, and a second temperature sensor; wherein, the pot body is used to hold pastry ingredients; the heating device is disposed at the bottom of the pot body; the first temperature sensor is disposed at the bottom of the pot body and is used to detect the bottom temperature of the pot body; the second temperature sensor is disposed at the top of the pot body and is used to detect the top temperature of the pot body; the cooking appliance further comprises: a control device for making pastries as described above. By sequentially executing the heating and temperature maintenance phases of the cooking appliance, the bottom temperature reaches the first preset bottom temperature, and the top temperature reaches the first preset top temperature. Then, the temperature maintenance phase is maintained for a first preset duration. This ensures that the temperatures of the pastry ingredients in the lower, middle, and upper layers of the pot are similar and all reach the leavening temperature. This results in uniform leavening of the pastry ingredients throughout the pot, preventing uneven leavening where the lower layer has already leavened while the middle and upper layers haven't reached the leavening temperature. This also prevents the pastry from collapsing and shrinking into a pancake shape when the lid is opened, resulting in a stable air pocket structure, preventing collapse, and producing a soft, delicious texture with a high yield rate. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 This is a flowchart illustrating a method for making pastries according to an embodiment of the present invention;

[0025] Figure 2 This is a schematic diagram of the top and bottom temperature curves during the pastry making process, as shown in an embodiment of the present invention.

[0026] Figure 3 This is a schematic diagram of the temperature curves of cake batter at different locations during the pastry manufacturing process, as shown in an embodiment of the present invention.

[0027] Figure 4 This is a cross-sectional schematic diagram of a cooking utensil according to an embodiment of the present invention;

[0028] Figure 5 This is a cross-sectional schematic diagram of a cooking utensil shown in another embodiment of the present invention;

[0029] Figure 6 This is a flowchart illustrating a method for making pastries according to another embodiment of the present invention;

[0030] Figure 7 This is a schematic block diagram of a control device for making pastries according to an embodiment of the present invention;

[0031] Figure 8 This is a schematic block diagram of the circuit system of a cooking appliance according to an embodiment of the present invention.

[0032] Figure label:

[0033] 10-Pot body; 11-Heating device; 12-First temperature sensor

[0034] 13-Second temperature sensor 14-Pot lid Detailed Implementation

[0035] To make the objectives, technical solutions, and advantages of the present invention more apparent, exemplary embodiments according to the present invention will be described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are merely a part of the embodiments of the present invention, and not all of the embodiments of the present invention. It should be understood that the present invention is not limited to the exemplary embodiments described herein. Based on the embodiments of the present invention described herein, all other embodiments obtained by those skilled in the art without inventive effort should fall within the protection scope of the present invention.

[0036] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the invention. However, it will be apparent to those skilled in the art that the invention can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid obscuring the invention.

[0037] It should be understood that the invention can be embodied in various forms and should not be construed as being limited to the embodiments set forth herein. Rather, providing these embodiments will make the disclosure thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0038] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the invention. When used herein, the singular forms “a,” “an,” and “the” are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the terms “compose” and / or “comprising,” when used in this specification, confirm the presence of the stated features, integers, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups. When used herein, the term “and / or” includes any and all combinations of the associated listed items.

[0039] To fully understand this invention, a detailed structure will be presented in the following description to illustrate the technical solution proposed by this invention. Optional embodiments of the invention are described in detail below; however, in addition to these detailed descriptions, the invention may have other embodiments.

[0040] In related technologies, there are three main ways to cook fluffy cakes using cooking appliances such as, but not limited to, rice cookers, electric ovens, or electric hot pots:

[0041] One related technique is to maintain a high baking temperature to bake the cake.

[0042] The second related technology involves using yeast fermentation and setting the fermentation time in a program to make a fluffy cake.

[0043] The third related technique involves setting a preheating stage during the cooking process. After preheating, the cake batter is heated before cooking begins. This preheating stage inhibits the deflation of the cake batter, allowing the cake to fully rise and expand, while also removing moisture and enhancing the flavor.

[0044] The above three related technologies have the following disadvantages:

[0045] (1) Related Technology 3: For a small rice cooker to make a large quantity of cake, when the cake has fully expanded, the vent may be blocked, or the cake may come into contact with condensation on the removable lid. This can easily lead to the cake collapsing and shrinking when the lid is opened, and the top of the cake becoming soggy.

[0046] (2) Both related technologies one and two are prone to the problem of cake collapsing and shrinking when the lid is opened.

[0047] (3) Similar to related technology one, if too much cake batter is used, the heat transfer between the lower, middle and upper layers of the cake batter is slow, and the layers of the cake batter are heated unevenly, resulting in uneven rising of the cake batter and easy collapse and shrinkage after cooking.

[0048] (4) Related Technique 2 is complicated, requiring yeast and a relatively long fermentation process for the cake batter. If the cake batter does not have a fermentation process, Related Technique 3 cannot successfully produce a cake that meets the requirements.

[0049] To address at least some of the technical problems in the aforementioned related technologies, this application proposes the following embodiments.

[0050] The following detailed description of some embodiments of the present invention is provided in conjunction with the accompanying drawings. Unless otherwise specified, the following embodiments and features can be combined with each other.

[0051] First, let's introduce the application scenarios of the pastry-making method illustrated in this application. This method is applicable to scenarios where pastries such as, but not limited to, cakes are made using cooking utensils. (Reference) Figure 4 and Figure 5 The cooking utensil includes a pot body 10, with a heating device 11 at the bottom and a first temperature sensor 12 for detecting the temperature of the bottom of the pot body 10, and a second temperature sensor 13 at the top for detecting the temperature of the top of the pot body 10. The pot body 10 is used to hold cake batter, for example, such as... Figure 5 As shown, the pot body 10 can be a flat-bottomed pot body 10; for example, such as Figure 4 As shown, the pot body 10 can also be a round-bottomed pot body 10. A heating device 11 is disposed at the bottom of the pot body 10 and is used to heat the pot body 10, thereby heating the cake batter inside the pot body 10 through heat transfer. Regarding the type of heating device 11, any device capable of heating the pot body 10 can be used. For example, refer to... Figure 4 The heating device 11 can be an IH coil (where IH stands for Induction Heat, a coil that uses electromagnetic induction to heat the coil). For example, see reference... Figure 5 The heating device 11 can be a resistance heating plate. The heating principle of the resistance heating plate is to heat the pot body 10 by utilizing the thermal effect of current passing through the resistive element. A first temperature sensor 12 is provided at the bottom of the pot body 10. The first temperature sensor 12 is used to detect the bottom temperature of the pot body 10. For example, the first temperature sensor 12 can be set on the bottom outside the pot body 10 and bonded to the bottom of the pot body 10 with thermally conductive adhesive to detect the bottom temperature of the pot body 10, thereby characterizing the temperature of the lower layer of cake batter inside the pot body 10. For example, the bottom temperature of the pot body 10 can be periodically obtained by the first temperature sensor 12 during the pastry making process. A second temperature sensor 13 is provided at the top of the pot body 10. The second temperature sensor 13 is used to detect the top temperature of the pot body 10. For example, the second temperature sensor 13 can be set on the lid 14 of the pot body 10, so that when the lid 14 is fastened to the pot body 10, the second temperature sensor 13 can detect the top temperature of the pot body 10, thereby characterizing the top temperature inside the pot body 10. For example, during the pastry-making process, the top temperature of the pot body 10 can be periodically acquired by the second temperature sensor 13. The first temperature sensor 12 and the second temperature sensor 13 can be any temperature-measuring sensor; for example, a thermistor (NTC) can be used as the temperature-sensing device in the first temperature sensor 12 and the second temperature sensor 13.

[0052] For example, refer to Figure 8The cooking appliance may also include a power board, a display board (with interface display function), touch buttons, a buzzer, and a UI panel. The touch buttons can be located on the display board. The cooking appliance may also include a main control system and a lid opening / closing detection device 14. The UI panel, lid opening / closing detection device 14, first temperature sensor 12, and second temperature sensor 13 can all interact with the main control system to receive control commands or transmit detection information. For example, the main control system can be a microcontroller (MCU). The main control system is connected to the power board to control the heating device 11. During the cooking process, the main control system combines bottom and top temperature feedback with the set target temperature and uses a control algorithm to control the heating device 11 to heat the food.

[0053] refer to Figure 1 and Figure 2 This application provides a method for making pastries, the method comprising:

[0054] After the pastry ingredients are added to the pot body 10, the heating phase is executed until the bottom temperature reaches the first preset bottom temperature, while simultaneously detecting whether the top temperature reaches the first preset top temperature; during this heating phase, the first preset bottom temperature is higher than the first preset top temperature.

[0055] Based on the bottom temperature and the top temperature, a temperature maintenance phase of a first preset duration is controlled to be executed; wherein, during the temperature maintenance phase, the heating device 11 is controlled to keep the bottom temperature basically at the first bottom preset temperature and the top temperature basically at the first top preset temperature.

[0056] Perform the second preset baking stage.

[0057] In the above scheme, by sequentially executing the heating stage and the temperature maintenance stage, the bottom temperature reaches the first preset bottom temperature, and the top temperature reaches the first preset top temperature. Then, the temperature maintenance stage is maintained for a first preset duration. This ensures that the temperatures of the pastry ingredients in the lower, middle, and upper layers of the pot 10 are similar and all reach the leavening temperature. This results in uniform leavening of the pastry ingredients throughout the pot 10, preventing uneven leavening where the lower layer has already leavened while the middle and upper layers have not reached the leavening temperature. This also prevents the pastry from collapsing and shrinking into a pancake shape when the lid is opened, ensuring a stable air pocket structure and preventing collapse. The following is a detailed description of each step with reference to the accompanying drawings.

[0058] First, refer to Figure 1 , Figure 2 and Figure 3The pastry ingredients are added into the pot body 10. After the pastry ingredients are added into the pot body 10, the heating stage is executed until the bottom temperature reaches the first bottom preset temperature. At the same time, it is detected whether the top temperature reaches the first top preset temperature. During this heating stage, the first bottom preset temperature is higher than the first top preset temperature.

[0059] For example, a pastry ingredient can be cake batter, and the corresponding pastry is a cake. Cake batter refers to liquid ingredients containing eggs. However, it should be noted that pastry ingredients are not limited to cake batter, and the resulting pastry is not limited to cake. For instance, pastry ingredients can be those that do not contain eggs but include other leavening ingredients; in this case, the pastry is a type of pastry other than cake. At room temperature, pastry ingredients can be fluid, meaning they are in a flowing state. Of course, pastry ingredients can also contain solid ingredients. For ease of illustration, the following explanation will primarily use cake batter as the pastry ingredient and cake as the pastry example.

[0060] For example, the detection of whether cake batter has been added to the pot body 10 can be achieved through a detection device and a detection program. For example, the detection device can be a sensor that detects whether cake batter is present in the pot body 10; the specific detection principle can be based on gravity, the sensor's position, the depth of the cake batter, etc. For example, the detection program can detect whether the lid 14 is fastened to the pot body 10. If the lid 14 is detected to be fastened to the pot body 10, and the detection device detects that cake batter is present in the pot body 10, then cooking can begin, and the heating phase can be executed. Of course, in other embodiments, the start-up step can also be determined by receiving a user's input indicating the start of cooking via, but not limited to, touch buttons, physical buttons, or voice. For example, the start-up step can also be triggered by combining a timer circuit on the cooking appliance; for example, the user can input an instruction indicating how long after the start of cooking will occur via, but not limited to, touch buttons, physical buttons, or voice, thereby determining whether to trigger the start-up step.

[0061] refer to Figure 1 , Figure 2 and Figure 3The first stage after triggering the start of cake making is the heating stage, which heats the cake batter in the pot 10 until the bottom temperature reaches the first preset bottom temperature, while simultaneously detecting whether the top temperature has reached the first preset top temperature. The first preset bottom temperature is higher than the first preset top temperature because the heating device 11 is located at the bottom of the pot 10. The heat generated by the heating device 11 is sequentially transferred through the bottom of the pot 10, the lower layer of cake batter in the pot 10, the middle layer of cake batter in the pot 10, and the upper layer of cake batter in the pot 10. Therefore, during the heating stage, the bottom temperature of the pot 10 must be higher than the top temperature. This allows the first preset bottom temperature to be set higher than the first preset top temperature, facilitating the process of the top temperature reaching the first preset top temperature after the bottom temperature reaches the first preset bottom temperature. The necessary conditions for switching from the heating stage to the temperature maintenance stage are: the bottom temperature detected by the first temperature sensor 12 reaches the first preset bottom temperature, and the top temperature detected by the second temperature sensor 13 reaches the first preset top temperature. That is, at this time, the temperature of the cake batter in the pot 10 is between the first top preset temperature and the first bottom preset temperature, wherein the temperature of the lower layer of cake batter is close to the first bottom preset temperature, and the temperature of the upper layer of cake batter is close to the first top preset temperature.

[0062] For example, refer to Figure 1 , Figure 2 and Figure 3 The preset temperature at the bottom can be 65-75℃, and the preset temperature at the top can be 40-45℃. This ensures that at the end of the heating phase, the temperatures of the lower, middle, and upper layers of cake batter within the pot 10 are all within the dough rising temperature range. This allows for sufficient rising time for the cake batter in different locations within the pot 10 during the subsequent temperature maintenance phase, resulting in even rising. For example, the preset temperature at the bottom can be any value between 65-75℃, such as, but not limited to, 65℃, 66℃, 67℃, 68℃, 69℃, 70℃, 71℃, 72℃, 73℃, 74℃, and 75℃. For example, the value of the first preset temperature at the top can be any value between 40 and 45 degrees Celsius, such as 40°C, 40.5°C, 41°C, 41.5°C, 42°C, 42.5°C, 43°C, 43.5°C, 44°C, 44.5°C, or 45°C.

[0063] It should be noted that there are several ways to perform the heating phase until the bottom temperature reaches the first preset bottom temperature, while simultaneously detecting whether the top temperature has reached the first preset top temperature. Several methods are illustrated below.

[0064] For example, refer to Figure 2 and Figure 3The heating process involves a heating phase until the bottom temperature reaches a first preset bottom temperature, while simultaneously detecting whether the top temperature has reached a first preset top temperature. This can include: performing a first heating phase to raise the bottom temperature to the first preset bottom temperature, and ensuring that the bottom temperature remains at or above a second preset bottom temperature for a third preset duration after the heating device 11 stops heating; wherein the second preset bottom temperature is lower than the first preset bottom temperature; performing a second heating phase to maintain the bottom temperature at or above the first preset bottom temperature and not higher than the third preset bottom temperature, and if it is detected that the top temperature, after reaching the first preset top temperature, remains at or above the first preset top temperature and not higher than the second preset top temperature for a fourth preset duration, then it is determined that the top temperature has reached the first preset top temperature; wherein the third preset bottom temperature is higher than the first preset bottom temperature, and the second preset top temperature is higher than the first preset top temperature. By dividing the heating process into two stages—the first heating stage and the second heating stage—with different purposes and implementation methods, it ensures that the temperature of the cake batter in the lower layer of the pot 10 is close to the preset bottom temperature at the end of the first heating stage. Simultaneously, the second heating stage raises the top temperature while preventing the temperature of the cake batter in the lower layer of the pot 10 from exceeding the leavening temperature range, thus preventing the cake from becoming a dense, undercooked dough. This will be explained in detail below.

[0065] refer to Figure 2 The diagram shows the top and bottom temperature curves during the cake-making process, and... Figure 3The diagram shows the temperature curves of the cake batter at different locations during the cake-making process (the temperature may vary depending on the amount of cake batter). The first heating stage is mainly used to control the heating device 11 to raise the temperature of the bottom of the pot 10 to a first preset bottom temperature, and also considers the heat transfer rate between the heating device 11, the pot 10, and the cake batter in the lower layer of the pot 10. Often, when the first temperature sensor 12 initially detects the first preset bottom temperature, the temperature of the pot 10 itself has reached the first preset bottom temperature, but the temperature of the cake batter in the lower layer of the pot 10 is lower than the first preset bottom temperature. Therefore, the goal of the first heating stage in this application is to heat the temperature of the cake batter in the lower layer of the pot 10 to the first preset bottom temperature. Therefore, the criterion for the end of the first heating stage is: after the heating device 11 stops heating, the bottom temperature can be maintained at or above the second preset bottom temperature for a period of time equal to a third preset duration. The second preset bottom temperature is slightly lower than the first preset bottom temperature. For example, the difference between the first and second preset bottom temperatures can range from 1 to 5°C. Specifically, the difference can be any value between 1°C, 1.5°C, 2°C, 2.5°C, 3°C, 3.5°C, 4°C, 4.5°C, and 5°C. By ensuring the second preset bottom temperature is only slightly lower than the first preset bottom temperature, the temperature of the cake batter in the lower layer of the pot 10 can be raised to near the first preset bottom temperature. This ensures that at the end of the first heating stage, the temperature of the cake batter in the lower layer of the pot 10 is close to the first preset bottom temperature, guaranteeing that the temperature of the cake batter in the lower layer of the pot 10 is near the first preset bottom temperature. The third preset duration is a relatively short duration. By setting a short heating stop duration, the bottom temperature is prevented from becoming too low. For example, the value of the third preset duration can be between 10 and 30 seconds. Specifically, the value of the third preset duration can be any value between 10 and 30 seconds, such as 10 seconds, 15 seconds, 20 seconds, 25 seconds, or 30 seconds.

[0066] refer to Figure 2 and Figure 3In the first heating stage, if the bottom temperature rises to the first preset bottom temperature, and after the heating device 11 stops heating, the bottom temperature can be maintained at or above the second preset bottom temperature for a duration equal to the third preset duration, then it indicates that the temperature of the cake batter in the lower layer of the pot 10 is also close to the first preset bottom temperature. The first heating stage can then be ended and the process switched to the second heating stage. This is because only when the temperature difference between the lower layer of cake batter and the bottom temperature in the pot 10 is small will the heat transfer rate between the lower layer of cake batter in the pot 10 be relatively low. This ensures that after the heating device 11 stops heating, the bottom temperature can be maintained at or above the second preset bottom temperature for a duration equal to the third preset duration. Otherwise, if the temperature difference between the lower layer of cake batter and the bottom temperature in the pot 10 is large, the heat transfer rate between the lower layer of cake batter in the pot 10 will be relatively high, and it cannot be guaranteed that after the heating device 11 stops heating, the bottom temperature can be maintained at or above the second preset bottom temperature for a duration equal to the third preset duration.

[0067] It should be noted that there are several ways to perform the first heating stage, and several examples are introduced below.

[0068] For example, refer to Figure 2 and Figure 3 The process of performing a first heating stage to raise the bottom temperature to a first preset bottom temperature, and maintaining the bottom temperature at a level not lower than a second preset bottom temperature for a duration equal to a third preset duration after the heating device 11 stops heating, may include:

[0069] Step 1: Control the heating device 11 to heat at the first preset power until the bottom temperature rises to the first preset bottom temperature, then control the heating device 11 to stop heating;

[0070] Step 2: After the heating device 11 has stopped heating for a third preset time, obtain the bottom temperature;

[0071] If the bottom temperature obtained in step two is lower than the second preset bottom temperature, then step one and step two are executed again in sequence until the bottom temperature obtained in step two is not lower than the second preset bottom temperature.

[0072] After each round of steps one and two above, the temperature of the cake batter in the lower layer of the pot 10 will rise. After repeating steps one and two multiple times, the temperature of the cake batter in the lower layer of the pot 10 can be raised to close to the first bottom preset temperature, ensuring that the temperature of the cake batter in the lower layer of the pot 10 is close to the first bottom preset temperature at the end of the first heating stage.

[0073] refer to Figure 2 and Figure 3That is, in step one above, the heating device 11 is mainly used to control the heating device 11 to heat at a first preset power, and at the same time, the bottom temperature detected by the first temperature sensor 12 is periodically acquired. When the bottom temperature rises to the first preset bottom temperature, the heating device 11 is controlled to stop heating to prevent the temperature of the cake batter in the lower layer of the pot 10 from exceeding the leavening temperature and thus becoming a dense, uncooked dough. In step two above, after the heating device 11 has stopped heating for a third preset time, the bottom temperature of the pot 10 is acquired by the first temperature sensor 12, and it is determined whether the bottom temperature at this time is lower than the second preset bottom temperature. If the bottom temperature obtained at this time is lower than the second preset bottom temperature, it means that the condition of "the bottom temperature can be maintained at or above the second preset bottom temperature for a period of time that reaches the third preset duration" has not yet been met. This indicates that the goal of the first heating stage has not been achieved, and steps one and two need to be executed again in sequence. The heating device 11 is controlled to continue heating at the first preset power until the bottom temperature rises to the first preset bottom temperature. Then, the heating device 11 is controlled to stop heating. After the heating device 11 stops heating for a period of time that reaches the third preset duration, the bottom temperature is obtained and compared with the second preset bottom temperature. After each round of the above steps one and two, the temperature of the cake batter in the lower layer of the pot 10 will rise. After repeating steps one and two multiple times, once the temperature of the cake batter in the lower layer of the pot 10 rises to near the first preset bottom temperature, the bottom temperature obtained by repeating step two will meet the condition of not being lower than the second preset bottom temperature. This indicates that the condition of "the bottom temperature can be maintained at or above the second preset bottom temperature for a period of time after the heating device 11 stops heating" is met, thus completing the task of the first heating stage. The first heating stage can then be ended and the process can be switched to the second heating stage.

[0074] It should be noted that the first preset power can be any range of power values. For example, the first preset power can be full power (100% power) to improve the heating efficiency of the first heating stage. Of course, the first preset power can also be any type of power such as 95% power or 90% power. Specifically, it is related to the cooking time set by the user. If the cooking time is long, the first preset power can be lower; if the cooking time is short, the first preset power can be higher. Furthermore, in the above multi-round heating → heating stop process, the values ​​of the first preset power between different rounds can be equal or unequal.

[0075] Additionally, it should be noted that the method for performing the first heating stage is not limited to the method shown above; other methods can also be used. For example, in step two above, in the initial rounds, the condition that "after the heating device 11 stops heating, the bottom temperature can be maintained at or above the second preset bottom temperature for a duration equal to a third preset duration" will not be met. Therefore, the heating stop duration can be less than the third preset duration, and the condition for restarting heating can exclude the determination procedure that the bottom temperature of the temperer is lower than the second preset bottom temperature; heating can be restarted directly after the heating stop duration reaches a certain duration less than the third preset duration. After several rounds, the method described above, where the heating stop duration reaches the third preset duration, is then used to determine whether the subsequently obtained bottom temperature is lower than the second preset bottom temperature.

[0076] refer to Figure 2 and Figure 3 The second heating stage is mainly used to ensure that the temperature of the cake batter in the lower layer of the pot 10 does not become too high, while also ensuring that the temperature of the cake batter in the middle and upper layers of the pot 10 reaches the leavening temperature range, even if the temperature of the cake batter in all parts of the pot 10 is close to or the same. During this process, the monitored indicators are the bottom temperature of the pot 10 detected by the first temperature sensor 12 (which to some extent represents the temperature of the cake batter in the lower layer of the pot 10) and the top temperature of the pot 10 detected by the second temperature sensor 13 (which to some extent represents the temperature of the cake batter in the upper layer of the pot 10). When the temperatures of the cake batter in the lower and upper layers of the pot 10 are both within the leavening temperature range, the temperature of the cake batter in the middle layer of the pot 10 must also be within the leavening temperature range. This is because the heat is transferred from the cake batter in the lower layer of the pot 10 to the cake batter in the middle layer of the pot 10 and then to the cake batter in the upper layer of the pot 10, so the temperature of the cake batter in the middle layer of the pot 10 must be between the temperatures of the cake batter in the lower layer of the pot 10 and the cake batter in the upper layer of the pot 10.

[0077] For details, please refer to Figure 2 and Figure 3 In the second heating stage, it is necessary to ensure that the bottom temperature is maintained at no lower than the first preset bottom temperature and no higher than the third preset bottom temperature (otherwise, the temperature of the cake liquid in the lower layer of the pot 10 may exceed the dough rising temperature range, thus becoming a dead dough). Under the premise that the top temperature is raised to the first preset top temperature, it can be maintained at no lower than the first preset top temperature and no higher than the second preset top temperature for a period of time that reaches the fourth preset time.

[0078] The third preset bottom temperature is slightly higher than the first preset bottom temperature, and the second preset top temperature is slightly higher than the first preset top temperature. For example, the difference between the third and first preset bottom temperatures can range from 1 to 5°C. Specifically, the difference can be any value between 1 and 5°C, such as 1°C, 1.5°C, 2°C, 2.5°C, 3°C, 3.5°C, 4°C, 4.5°C, or 5°C. By making the third preset bottom temperature slightly higher than the first preset bottom temperature, the temperature of the cake batter in the lower layer of the pot 10 is ensured to be near the first preset bottom temperature, preventing the temperature of the cake batter in the lower layer of the pot 10 from exceeding the leavening temperature range and resulting in a dense, uncooked dough. For example, the difference between the second and first preset top temperatures can range from 1 to 5°C.

[0079] Specifically, the difference between the second and first preset top temperatures can be any value between 1 and 5℃, such as 1℃, 1.5℃, 2℃, 2.5℃, 3℃, 3.5℃, 4℃, 4.5℃, or 5℃. This ensures that the temperature of the cake batter on the upper layer of the pot 10 is near the first preset top temperature, allowing for even heat distribution throughout the pot 10. This prevents the cake batter from becoming overheated and resulting in a dense, unpalatable surface. The reason for ensuring that the bottom temperature does not exceed the third preset bottom temperature and the top temperature does not exceed the second preset top temperature is to maintain the temperature of the cake batter on the lower layer of the pot 10 near the first preset bottom temperature, and the temperature of the cake batter on the upper layer of the pot 10 near the first preset top temperature. This ensures even heat distribution throughout the pot 10, preventing the cake batter from becoming overheated and resulting in a dense, unpalatable surface.

[0080] refer to Figure 2 and Figure 3The aforementioned fourth preset duration can be a relatively long period. Setting this duration longer is to account for the fact that when the amount of cake batter is large, the temperature of the batter near the pot 10 or heating device 11 rises faster, while the temperature of the batter further away from the pot 10 and heating device 11, located in the middle of the pot 10, rises more slowly. Sufficient heating time is needed to ensure that the temperature of the batter throughout the pot 10 is uniform and within the fermentation temperature range, guaranteeing a uniform fermentation rate throughout the pot 10 during the subsequent temperature maintenance phase, thus achieving uniform fermentation. For example, the fourth preset duration can range from 5 to 10 minutes. Specifically, the fourth preset duration can be any value between 5 and 10 minutes, such as 5 minutes, 5.5 minutes, 6 minutes, 6.5 minutes, 7 minutes, 7.5 minutes, 8 minutes, 8.5 minutes, 9 minutes, 9.5 minutes, or 10 minutes. The reason for setting the fourth preset time to be longer is that when there is a large amount of cake batter, the temperature of the cake batter near the pot 10 or heating device 11 rises faster, while the temperature of the cake batter located in the middle of the pot 10, which is far from the pot 10 and heating device 11, rises slower. Sufficient heating time is needed to ensure that the temperature of the cake batter in all parts of the pot 10 is uniform and within the dough rising temperature range, so as to ensure that the dough rising rate of the cake batter in all parts of the pot 10 is uniform during the subsequent temperature maintenance stage, thus achieving uniform dough rising.

[0081] It should be noted that there are several ways to perform the second heating stage. Several methods are illustrated below.

[0082] For example, refer to Figure 2 and Figure 3 The second heating stage is executed to maintain the bottom temperature at a level not lower than the first preset bottom temperature and not higher than the third preset bottom temperature. If it is detected that the top temperature, after being heated to the first preset top temperature, can maintain a temperature not lower than the first preset top temperature and not higher than the second preset top temperature for a duration of a fourth preset duration, then it is determined that the top temperature has reached the first preset top temperature. This can include:

[0083] The heating device 11 is controlled to heat at a second preset power, and timing begins when the top temperature first reaches the first preset top temperature.

[0084] If, within a time frame shorter than the fourth preset time frame, the top temperature reaches the second preset top temperature or the bottom temperature reaches the third preset bottom temperature, the heating device 11 is stopped. If the top temperature is lower than the first preset top temperature and the bottom temperature is lower than the first preset bottom temperature, the heating device 11 continues heating at the second preset power. When the time frame reaches the fourth preset time frame, the top temperature is determined to have reached the first preset top temperature, and the system enters a temperature maintenance phase. This ensures that the temperature of the cake batter in the lower layer of the pot 10 does not become too high, while also ensuring that the temperature of the cake batter in the middle and upper layers of the pot 10 reaches the leavening temperature range, making the temperature of the cake batter in all parts of the pot 10 similar or the same. This prevents the temperature of the cake batter in the lower layers of the pot 10 from exceeding the leavening temperature range and becoming a dense, uncooked dough while simultaneously raising the top temperature during the second heating phase.

[0085] In the above embodiment, after entering the second heating stage, the heating device 11 is controlled to heat at a second preset power. For example, the second preset power is lower than the first preset power because the second heating stage is mainly to raise the temperature of the middle and upper layers of the cake batter in the pot 10. Since the cake batter itself has a low heat transfer rate, setting the second preset power lower than the first preset power prevents the temperature of the lower layer of cake batter in the pot 10 from exceeding the dough rising temperature. Furthermore, during the heating process with the heating device 11 at the second preset power, the top temperature of the pot 10 detected by the second temperature sensor 13 is periodically acquired. When the top temperature of the pot 10 first reaches the first preset top temperature, timing begins to record the duration for which the top temperature remains neither lower than the first preset top temperature nor higher than the second preset top temperature after reaching the first preset top temperature.

[0086] refer to Figure 2 and Figure 3During the period when the timing duration is less than the fourth preset duration, the top and bottom temperatures of the pot 10 are still periodically acquired. If the top temperature reaches the second preset top temperature, or the bottom temperature reaches the third preset bottom temperature, it indicates that the temperature of the cake batter in the pot 10 is rising too rapidly. The heating device 11 can then be stopped to allow heat from the hotter cake batter to transfer to the cooler cake batter, thus bringing the temperature of the cake batter throughout the pot 10 closer to or the same. If both the top and bottom temperatures are lower than the first preset top temperature and the first preset bottom temperature, it indicates that the temperature of the hotter cake batter has decreased because heat has been transferred to the cooler cake batter. In this case, the heating device 11 can be controlled to continue heating at the second preset power to bring the top temperature back up to between the first and second preset top temperatures. It should be noted that when the top temperature is lower than the first preset top temperature, the heating device 11 is usually activated quickly to bring the top temperature back to between the first and second preset top temperatures. Therefore, even if the top temperature is occasionally detected to be lower than the first preset top temperature, it is considered that the top temperature has been maintained at no lower than the first preset top temperature and no higher than the second preset top temperature for this period of time, and this is accumulated into the fourth preset time period.

[0087] For example, refer to Figure 2 The method may further include: while controlling the heating device 11 to heat at a second preset power, periodically acquiring the bottom temperature and the top temperature, and calculating the bottom temperature change slope and the top temperature change slope.

[0088] If the slope of the bottom temperature change is greater than the first preset slope range, and / or the slope of the top temperature change is greater than the second preset slope range, reduce the second preset power.

[0089] If the slope of the bottom temperature change is less than the first preset slope range, and / or the slope of the top temperature change is less than the second preset slope range, increase the second preset power.

[0090] If the slope of the bottom temperature change is within the first preset slope range and the slope of the top temperature change is within the second preset slope range, the second preset power remains unchanged.

[0091] In the above embodiments, the magnitude of the second preset power can be adjusted to control the heating rate of the top and bottom temperatures, preventing the heating from being too fast or too slow.

[0092] For example, after periodically acquiring the bottom and top temperatures, a graph can be drawn as follows: Figure 2The bottom and top temperature curves are shown. The slope formula can be used to calculate the slope of the bottom temperature change and the slope of the top temperature change. For example, the slope formula is: take two points (a, b) and (c, d) on the curve, and determine the slope: k = (bd) / (ac), which characterizes the temperature change per unit time.

[0093] While controlling the heating device 11 to heat at the second preset power, a control program can be started to monitor the top temperature (Ttop) every 2 seconds and save the data to the Topbuf[] array, which can store a total of 15 data points, stored cyclically and incrementally. Then, the slope of the top temperature change Ktop is calculated using the slope formula. Correspondingly, the bottom temperature (Tbot) can be monitored every 2 seconds and the data is saved to the Botbuf[] array, which can store a total of 15 data points, stored cyclically and incrementally. The slope of the bottom temperature change Kbot is calculated using the slope formula.

[0094] Next, it is determined whether the bottom temperature change slope Kbot is within the first preset slope range and whether the top temperature change slope Ktop is within the second preset slope range. If the bottom temperature change slope is greater than the first preset slope range and / or the top temperature change slope is greater than the second preset slope range, it indicates that the temperature slope is rising too quickly within a certain period of time. The second preset power is reduced, and the power level is automatically adjusted for a period of time thereafter. If the bottom temperature change slope is less than the first preset slope range and / or the top temperature change slope is less than the second preset slope range, it indicates that the temperature slope is rising too slowly within a certain period of time. The second preset power is increased, and the power level is automatically adjusted for a period of time thereafter. If the bottom temperature change slope is within the first preset slope range and the top temperature change slope is within the second preset slope range, it indicates that the temperature slope is appropriate, and the second preset power is maintained unchanged.

[0095] The following is based on Figure 2 , Figure 3 and Figure 6 For example, we will introduce one method. Figure 2 and Figure 3 As shown, the first heating stage may include ①-rapid heating stage and ②-temperature equilibrium / elimination of temperature inertia stage; the second heating stage includes ③, which can be called the equilibrium heat transfer stage.

[0096] In the ①-rapid heating stage, the first preset power is full power, that is, the heating device 11 is controlled to heat at full power. The bottom temperature in this stage is obtained by the first temperature sensor 12 and compared with the bottom temperature limit of this stage minus the first preset bottom temperature (for example, T can be used). 底This indicates that 70℃ can be used for comparison. Specifically, the first temperature sensor 12 can be a thermistor (NTC). The bottom temperature is obtained by acquiring the NTC resistance value of the first temperature sensor 12 and the bottom NTC resistance-temperature reference table [0]. When the bottom temperature reaches the first bottom preset temperature, it enters the ②-temperature balance / elimination of temperature inertia stage. Otherwise, heating continues. The purpose of the ①-rapid heating stage is to rapidly heat to the equilibrium dough rising temperature. It should be noted that the equilibrium dough rising temperature here can be represented by the first bottom preset temperature and the first top preset temperature, but its core physics is still to heat the cake batter in the pot 10 to the dough rising temperature range.

[0097] In the ②-temperature equilibrium / temperature inertia elimination stage, stop and wait for a third preset time (for example, it can be equal to 20 seconds), then determine whether the bottom temperature is lower than the second preset bottom temperature (for example, the second preset bottom temperature can be equal to the first preset bottom temperature - 2℃, that is, the second preset bottom temperature equals T). 底 (70℃ can be used) -2). If the judgment result is that the bottom temperature is less than the second preset bottom temperature, then return to ① - rapid heating stage. If the judgment result is that the bottom temperature is not less than the second preset bottom temperature, then enter the second heating stage.

[0098] The purpose of stage ② - Temperature Balancing / Eliminating Temperature Inertia: To eliminate temperature inertia, the lower layer of cake batter and the bottom of the pot 10 are heated to an equilibrium dough-rising temperature. Instead of the heating device 11 heating at full power to only raise the temperature at the first temperature sensor 12 at the bottom of the pot 10 to the first preset bottom temperature (e.g., 70°C), while the bottom of the pot 10 and the lower layer of cake batter do not absorb enough heat to reach the first preset bottom temperature (e.g., 70°C), the beneficial effect of this stage is to prevent the heating device 11 at the bottom of the pot 10 from only heating the area near the first temperature sensor 12 to the first preset bottom temperature, while the lower layer of cake batter in the pot 10 is not heated to the first preset bottom temperature.

[0099] After entering the second heating stage: ③-balanced heat transfer stage, the heating device 11 continues to be heated by the second preset power (which can be represented by P1). When the second temperature sensor 13 is a thermistor, the NTC resistance value of the second temperature sensor 13 is periodically acquired, and the top temperature is obtained through the top NTC resistance-temperature reference table [1]. The target temperature of the top temperature in this stage is the first top preset temperature (for example, the first top preset temperature can be represented by T). 顶 This indicates that its value range is 40-45℃. If the top temperature is greater than the second preset top temperature (which can be equal to the first preset top temperature + 2℃, for example, equal to T), then the value range is 40-45℃.顶 (40~45℃)+2), or, the bottom temperature is greater than the third preset bottom temperature (for example, it can be equal to the first preset bottom temperature + 2℃, for example, it can be equal to T). 底 If the temperature is (65-75℃) + 2℃, then the heating device 11 stops heating. If the top temperature is lower than the first preset top temperature and the bottom temperature is lower than the first preset bottom temperature, then the heating device 11 continues heating. If the top temperature is maintained at the first preset top temperature for a period of time exceeding the fourth preset time, then the temperature maintenance phase begins. If the top temperature is maintained at the first preset top temperature for a period of time not exceeding the fourth preset time, then heating continues according to the above logic.

[0100] For example, the second preset power can be a fixed value of 40%. Of course, the second preset power can also be adjusted according to the temperature slope changes of the top and bottom temperatures during the heating process. Specifically, if the bottom and top temperatures rise too quickly, the second preset power should be appropriately reduced. If the bottom and top temperatures rise too slowly, the second preset power should be appropriately increased. It should be noted that the purpose of the second heating stage (③-balanced heat transfer stage) is to allow the top temperature to rise steadily by adjusting the second preset power, so that the cake batter in all positions within the pot 10 (upper, middle, and lower layers) is heated to the balanced fermentation temperature range required for dough rising. The corresponding beneficial effect is that the overall temperature of the cake batter reaches the balanced fermentation temperature range, preventing the lower layer of cake batter from reaching the balanced fermentation temperature range while the middle and upper layers remain at a lower temperature, thus avoiding the problem that only the lower layer of cake batter can rise sufficiently, while the middle and upper layers have not reached the fermentation temperature and therefore have not risen sufficiently.

[0101] Next, refer to Figure 1 , Figure 2 and Figure 3After completing the heating phase, the process switches to a temperature maintenance phase, using the bottom and top temperatures as a reference, and controls the execution of this phase for a first preset duration. During the temperature maintenance phase, the heating device 11 is controlled to maintain the bottom temperature at a pre-set bottom temperature and the top temperature at a pre-set top temperature. Specifically, the bottom and top temperatures are periodically measured, and the heating device 11 is controlled to maintain both the bottom and top temperatures near the pre-set bottom and top temperatures. Since the temperature of the cake batter within the pot 10 is close to or the same after the heating phase, the temperature maintenance phase ensures that the cake batter temperature remains within the dough rising temperature range for a sufficient duration, achieving uniform dough rising throughout the pot 10.

[0102] It should be noted that the bottom temperature is basically maintained at the first preset bottom temperature, and the top temperature is basically maintained at the first preset top temperature. "Basically maintained" means that the temperature fluctuates slightly, with the fluctuation range being approximately within 3°C.

[0103] It should be noted that there are several ways to maintain the temperature for the first preset duration, so that the bottom temperature is basically maintained at the first preset bottom temperature and the top temperature is basically maintained at the first preset top temperature. Several methods are illustrated below.

[0104] For example, refer to Figure 2 and Figure 3 Based on the bottom and top temperatures, the temperature maintenance phase, which lasts for a first preset duration, can be controlled to include: if the top temperature is lower than the first preset top temperature and the bottom temperature is lower than the first preset bottom temperature during a period shorter than the first preset duration, the heating device 11 is controlled to heat at a third preset power; if the top temperature reaches the third preset top temperature or the bottom temperature reaches the fourth preset bottom temperature, the heating device 11 is controlled to stop heating; wherein the third preset top temperature is higher than the first preset top temperature, and the fourth preset bottom temperature is higher than the first preset bottom temperature. It can also include: when the duration of the temperature maintenance phase reaches the first preset duration, the baking phase is initiated. Through the above methods, the temperature of the cake batter in the lower layer of the pot 10 is ensured to be near the first preset bottom temperature, and the temperature of the cake batter in the upper layer of the pot 10 is ensured to be near the first preset top temperature. This allows for uniform heat diffusion throughout the pot 10, resulting in similar or identical temperatures throughout the pot 10, preventing localized overheating and thus avoiding a hard, uncooked cake.

[0105] That is, in the above embodiments, reference Figure 2 and Figure 3 When entering the temperature maintenance phase, timing begins. If the timing duration is less than the first preset duration, it indicates that the temperature maintenance phase is still in progress. The goal is to maintain the top temperature at a pre-set top temperature and the bottom temperature at a pre-set bottom temperature. In this case, the heating device 11 is controlled to heat or stop heating. Specifically, during the temperature maintenance phase, the bottom and top temperatures are periodically acquired. If the top temperature is lower than the first preset top temperature and the bottom temperature is lower than the first preset bottom temperature, the heating device 11 is controlled to heat at a third preset power until the top temperature rises to the third preset top temperature or the bottom temperature rises to the fourth preset bottom temperature. Then, the heating device 11 stops heating. This ensures that the bottom temperature and top temperature are both maintained at the first preset bottom temperature.

[0106] It should be noted that when the top temperature is lower than the first preset top temperature, the heating device 11 is usually activated quickly, causing the top temperature to rise back to between the first and third preset top temperatures. Therefore, even if the top temperature is occasionally detected to be lower than the first preset top temperature, it is considered that the top temperature has been maintained at the first preset top temperature for this period of time. Similarly, when the bottom temperature is lower than the first preset bottom temperature, the heating device 11 is usually activated quickly, causing the bottom temperature to rise back to between the first and fourth preset bottom temperatures. Therefore, even if the bottom temperature is occasionally detected to be lower than the first preset bottom temperature, it is considered that the bottom temperature has been maintained at the first preset bottom temperature for this period of time.

[0107] For example, the value of the fourth preset bottom temperature minus the first preset bottom temperature can be in the range of 1-5℃. Specifically, the value of the fourth preset bottom temperature minus the first preset bottom temperature can be any value between 1-5℃, such as, but not limited to, 1℃, 1.5℃, 2℃, 2.5℃, 3℃, 3.5℃, 4℃, 4.5℃, and 5℃. By making the fourth preset bottom temperature slightly higher than the first preset bottom temperature, the temperature of the cake batter in the lower layer of the pot 10 is ensured to be close to the first preset bottom temperature, preventing the temperature of the cake batter in various parts of the lower layer inside the pot 10 from exceeding the dough rising temperature range and thus causing the dough to become dense and hard.

[0108] For example, the value of the third preset temperature minus the first preset temperature can be between 1 and 5℃. Specifically, the value of the third preset temperature minus the first preset temperature can be any value between 1 and 5℃, such as, but not limited to, 1℃, 1.5℃, 2℃, 2.5℃, 3℃, 3.5℃, 4℃, 4.5℃, and 5℃. This ensures that the temperature of the cake batter on the upper layer of the pot 10 is close to the first preset temperature, so that the heat of the cake batter in all parts of the pot 10 is evenly diffused. This makes the temperature of the cake batter in all parts of the pot 10 close or the same, and prevents the local cake batter from becoming too hot, thus preventing the cake batter from becoming too hot and becoming a uncooked cake.

[0109] For example, the fourth bottom preset temperature can be equal to the third bottom preset temperature. For example, the third top preset temperature can be equal to the second top preset temperature.

[0110] For example, the third preset power can be a constant value, such as, but not limited to, 30% power, 40% power, etc. Of course, in other embodiments, the third preset power can also be an adjustable value to control the heating rate of the top and bottom temperatures and prevent the heating from being too fast or too slow.

[0111] For example, refer to Figure 2 and Figure 3 The method may further include: while controlling the heating device 11 to heat at a third preset power, periodically acquiring the bottom temperature and the top temperature, and calculating the bottom temperature change slope and the top temperature change slope.

[0112] If the slope of the bottom temperature change is greater than the third preset slope range, and / or the slope of the top temperature change is greater than the fourth preset slope range, reduce the third preset power.

[0113] If the slope of the bottom temperature change is less than the third preset slope range, and / or the slope of the top temperature change is less than the fourth preset slope range, increase the third preset power.

[0114] If the slope of the bottom temperature change is within the range of the third preset slope, and the slope of the top temperature change is within the range of the fourth preset slope, the third preset power is maintained unchanged.

[0115] For example, after periodically acquiring the bottom and top temperatures, a graph can be drawn as follows: Figure 2The bottom and top temperature curves are shown. The slope formula can be used to calculate the slope of the bottom temperature change and the slope of the top temperature change. For example, the slope formula is: take two points (a, b) and (c, d) on the curve, and determine the slope: k = (bd) / (ac), which characterizes the temperature change per unit time.

[0116] While controlling the heating device 11 to heat at the third preset power, a control program can be started to monitor the top temperature (Ttop) every 2 seconds and save the data to the Topbuf[] array, which can store a total of 15 data points, cyclically incrementing the storage. Then, the slope of the top temperature change Ktop is calculated using the slope formula. Correspondingly, the bottom temperature (Tbot) can be monitored every 2 seconds and the data is saved to the Botbuf[] array, which can store a total of 15 data points, cyclically incrementing the storage. The slope of the bottom temperature change Kbot is calculated using the slope formula.

[0117] Next, it is determined whether the bottom temperature change slope Kbot is within the third preset slope range, and whether the top temperature change slope Ktop is within the fourth preset slope range. If the bottom temperature change slope is greater than the third preset slope range, and / or the top temperature change slope is greater than the fourth preset slope range, it indicates that the temperature slope is rising too quickly within a certain period of time. The third preset power is reduced, and the power level is automatically adjusted for a period of time thereafter. If the bottom temperature change slope is less than the third preset slope range, and / or the top temperature change slope is less than the fourth preset slope range, it indicates that the temperature slope is rising too slowly within a certain period of time. The third preset power is increased, and the power level is automatically adjusted for a period of time thereafter. If the bottom temperature change slope is within the third preset slope range and the top temperature change slope is within the fourth preset slope range, it indicates that the temperature slope is appropriate, and the third preset power is maintained unchanged.

[0118] For example, the first preset time can be in the range of 35-45 minutes. Specifically, the first preset time can be any value between 35 and 45 minutes, such as, but not limited to, 35 minutes, 36 minutes, 37 minutes, 38 minutes, 39 minutes, 40 minutes, 41 minutes, 42 minutes, 43 minutes, 44 minutes, and 45 minutes. This provides sufficient time for the cake batter to rise, ensuring that the cake batter in all parts of the pot 10 has undergone sufficient rising and that the cake batter in all parts of the pot 10 has risen evenly.

[0119] The following is based on Figure 2 , Figure 3 and Figure 6 For example, a control method for the temperature maintenance phase is described. For example, refer to... Figure 2 and Figure 3The temperature maintenance phase can also be called the set temperature maintenance phase, which keeps the top and bottom temperatures at the corresponding set temperatures.

[0120] During the temperature maintenance phase, the heating device 11 can be controlled to continue heating at a third preset power (for example, P2 can be used to represent the third preset power, which can be 30% of the power), so that the top temperature and the bottom temperature are maintained at the first preset top temperature (T). 顶 (40~45℃)) and the first bottom preset temperature (T) 底 (65-75℃)). Specifically, if the top temperature is greater than the third preset top temperature (which can be the first preset top temperature + 2℃, equal to T), then... 顶 (40~45℃)+2℃), or, the bottom temperature is greater than the fourth preset bottom temperature (which can be the first preset bottom temperature + 2℃, i.e., equal to T). 底 (65-75℃) + 2℃), then control the heating device 11 to stop heating. If the top temperature is lower than the first preset top temperature (T) 顶 (40~45℃)), and the bottom temperature is lower than the first preset bottom temperature (T) 底 If the temperature reaches 65-75℃, the heating device 11 continues heating. This allows the upper, middle, and lower layers of cake batter in the pot 10 to begin rising evenly. The process is maintained for the first preset time (35-45 minutes) before proceeding to the next stage. Of course, the first preset time can be determined based on the start time of the process. For example, the first preset time can be equal to 70 minutes – the heating stage, meaning the next stage begins 70 minutes after the program starts.

[0121] The purpose of the temperature maintenance stage is to allow the cake batter to begin rising evenly. The corresponding beneficial effect is that maintaining a sufficiently long temperature maintenance period before baking ensures the cake batter remains at a balanced rising temperature for an adequate time, allowing the chiffon cake batter to fully rise. This avoids direct high-heat baking, which can cause the lower layer of cake batter to rise and expand excessively. Uneven temperature distribution in the cake batter can result in a wet surface and shrinkage when the lid 14 is opened. This ensures a uniform rise in the chiffon cake, preventing uneven rising of the cake batter while the middle and upper layers are not yet at the required rising temperature. It also prevents the cake from collapsing and shrinking into a pancake shape when the lid 14 is opened after baking. Cakes cooked according to the method described in the above embodiments of the present invention have a stable air pocket structure and do not collapse after the lid 14 is opened. They have a soft and delicious texture and a high yield rate.

[0122] Next, refer to Figure 1 , Figure 2 and Figure 3The temperature maintenance stage is switched to the baking stage, and a second preset baking stage is performed to bake the fermented cake batter to obtain a cake.

[0123] The cake batter that has been fermented can be baked in any way. Several methods are illustrated below.

[0124] For example, refer to Figure 2 and Figure 3 The second preset baking stage may include: if the bottom temperature is lower than the fifth preset bottom temperature during a period shorter than the second preset baking stage, controlling the heating device 11 to heat at the fourth preset power; if the bottom temperature reaches the sixth preset bottom temperature, controlling the heating device 11 to stop heating; wherein the fifth preset bottom temperature is lower than the sixth preset bottom temperature but higher than the first preset bottom temperature. By baking the cake batter over high heat, the moisture in the cake batter evaporates, allowing the cake to set its shape and maintain a stable, fluffy shape after the lid 14 is opened. This results in a soft and delicious cake with a high yield rate.

[0125] In the above embodiment, timing begins upon entering the baking stage. During periods shorter than the second preset time, the top and bottom temperatures are periodically acquired. If the bottom temperature is lower than the fifth preset bottom temperature, it indicates a low temperature, and the heating device 11 can be controlled to heat at the fourth preset power. If the bottom temperature reaches the sixth preset bottom temperature, the heating device 11 is controlled to stop heating, thereby maintaining the bottom temperature between the fifth and sixth preset bottom temperatures. This provides a suitable high-temperature environment for baking the cake batter and enhances its aroma.

[0126] For example, refer to Figure 2 and Figure 3 The aforementioned fifth preset bottom temperature can be in the range of 120-126℃. Specifically, the fifth preset bottom temperature can be any value between 120-126℃, such as, but not limited to, 120℃, 121℃, 122℃, 123℃, 124℃, 125℃, and 126℃. For example, the aforementioned sixth preset bottom temperature can be in the range of 127℃-130℃. Specifically, the sixth preset bottom temperature can be any value between 127℃-130℃, such as, but not limited to, 127℃, 128℃, 129℃, and 130℃. This provides an appropriate high-temperature environment for baking the cake batter, thereby enhancing its aroma.

[0127] The following is based on Figure 2 , Figure 3 and Figure 6This section describes one implementation of the baking stage. For example, the baking stage can also be called the high-heat baking stage. During the baking stage, the heating device 11 can be controlled to heat at a fifth preset power. For example, the fourth preset power can be greater than the second and third preset power, and for example, the fourth preset power can be equal to 80% of the power, etc. If the bottom temperature reaches the sixth preset bottom temperature (for example, 128°C), the heating device 11 is controlled to stop heating. If the bottom temperature is lower than the fifth preset bottom temperature (for example, 125°C), the heating device 11 is controlled to continue heating until the cooking time is over. The purpose of the baking stage is to evaporate the moisture from the cake batter by baking it over high heat. The corresponding beneficial effect is that after evaporating the moisture from the cake batter by baking it over high heat, the cake can maintain its shape and retain a stable, fluffy shape after the lid 14 is opened. This results in a soft and delicious cake with a high yield rate.

[0128] In some of the above embodiments, reference is made to Figure 2 , Figure 3 and Figure 6 The cake-making method described above is applicable to cooking appliances with a single heat source. The heating device 11 is only located at the bottom of the pot 10 of the cooking appliance. During cooking, the heating phase begins, rapidly raising the temperature of the bottom of the pot 10 until it reaches a first preset bottom temperature (exemplarily, this first preset bottom temperature can be referred to as the temperature for balanced dough rising, and can be represented by the symbol T). 底 It means that T 底 The temperature range can be 65-75℃, and the top temperature also reaches a first preset top temperature (exemplarily, it can be represented by the symbol T). 顶 It means that T 顶 The temperature range can be 40-45℃. Then, through program control, it enters the temperature maintenance stage, continuously detecting the first temperature sensor 12 at the bottom and controlling the heating power of the heating device 11 at the bottom to maintain the bottom temperature at T. 底 Temperature, and maintain the top temperature at T. 顶 During the temperature maintenance phase, heat is transferred to the bottom of the pot 10 and the lower layer of cake batter, gradually raising the temperature of the middle and upper layers until they approach the temperature of the lower layer. This ensures even heating and uniform rising of the cake batter throughout. When the temperature maintenance phase has lasted for the first preset time (35-45 minutes), the process switches to the baking phase, and the bottom heating power is switched to the preset high power P. 大 Until the cake is fully cooked. That is, after maintaining a balanced dough temperature during the proofing stage, bake the cake at the preset high heat until cooked through.

[0129] The above method enables the production of chiffon cakes, ensuring even rising of the dough and preventing uneven rising caused by the bottom layer of batter rising while the middle and top layers have not reached the required rising temperature. This also prevents the cake from collapsing and shrinking into a pancake shape when the lid 14 is opened after baking. Cakes cooked according to the method described in the above embodiments of the present invention have a stable air pocket structure and will not collapse after the lid 14 is opened. They have a soft and delicious texture and a high yield rate.

[0130] In the various embodiments shown above, by sequentially executing the heating stage and the temperature maintenance stage, the bottom temperature reaches the first preset bottom temperature, and the top temperature reaches the first preset top temperature. Then, the temperature maintenance stage is maintained for a first preset duration, so that the temperature of the pastry ingredients in the lower, middle, and upper layers of the pot 10 all reach the dough rising temperature. This ensures that the dough rising of the pastry ingredients in all parts of the pot 10 is uniform, avoiding the situation where the lower layer of pastry ingredients has risen while the middle and upper layers have not reached the dough rising temperature, resulting in uneven dough rising of the entire pastry. This also prevents the pastry from collapsing and shrinking into an egg pancake when the lid is opened, ensuring that the air pocket structure of the produced pastry is stable and does not collapse.

[0131] In addition, this application embodiment also provides a control device for making pastries. The control device includes a computer-readable storage medium and a processor. The computer-readable storage medium stores a computer program that is executed by the processor. When the computer program is executed by the processor, it causes the processor to perform any of the above-described methods for making pastries.

[0132] Figure 7 A control device 100 for making pastries according to an embodiment of this application is shown. For example... Figure 7 As shown, the control device 100 for making pastries according to an embodiment of this application may include a computer-readable storage medium 110 and a processor 120. The computer-readable storage medium 110 stores a computer program that is executed by the processor 120. When the computer program is executed by the processor 120, it causes the processor 120 to perform the pastry-making method described above according to an embodiment of this application. Those skilled in the art can understand the specific operation of the control device 100 for making pastries according to the embodiments of this application in conjunction with the foregoing content. For the sake of brevity, it will not be described again here. For example, refer to Figure 8A main control system can be used as the control device 100 for making pastries. The control device controls the heating device 11 to sequentially execute the heating stage and the temperature maintenance stage, so that the bottom temperature reaches the first preset bottom temperature and the top temperature reaches the first preset top temperature. After the temperature maintenance stage reaches the first preset duration, the temperature of the pastry ingredients in the lower, middle and upper layers of the pot 10 is similar and reaches the fermentation temperature. This ensures that the fermentation of the pastry ingredients in all parts of the pot 10 is uniform, avoiding the situation where the lower layer of pastry ingredients has fermented while the middle and upper layers have not reached the fermentation temperature, resulting in uneven fermentation of the entire pastry ingredients. This also prevents the pastry from collapsing and shrinking into an egg pancake when the lid is opened, ensuring that the air structure of the produced pastry is stable, does not collapse, has a soft and delicious taste, and has a high yield rate.

[0133] Furthermore, embodiments of this application also provide a computer-readable storage medium storing a computer program, which, when run by a processor, executes any of the above-described methods for making pastries.

[0134] For example, such as Figure 7 The computer-readable storage medium 110 may include, for example, a memory card of a smartphone, a storage component of a tablet computer, a hard disk of a personal computer, a read-only memory (ROM), an erasable programmable read-only memory (EPROM), a portable compact disc read-only memory (CD-ROM), a USB memory, or any combination of the above storage media. The computer-readable storage medium may be any combination of one or more computer-readable storage media. For example, see reference... Figure 8 The memory in the main control system can be used as the computer-readable storage medium 110.

[0135] In addition, this application also provides a computer program product, which includes a computer program that, when run by a processor, executes any of the above-described methods for making pastries.

[0136] Finally, this application also provides a cooking utensil, see reference. Figure 4 , Figure 5 , Figure 7 and Figure 8The cooking appliance includes: a pot body 10, a heating device 11, a first temperature sensor 12, and a second temperature sensor 13; wherein, the pot body 10 is used to contain cake batter; the heating device 11 is disposed at the bottom of the pot body 10; the first temperature sensor 12 is disposed at the bottom of the pot body 10 and is used to detect the bottom temperature of the pot body 10; the second temperature sensor 13 is disposed at the top of the pot body 10 and is used to detect the top temperature of the pot body 10; the cooking appliance also includes: a control device for making pastries, as described above. For example, the cooking appliance can be an appliance capable of cooking pastries, such as, but not limited to, a rice cooker, an electric oven, or an electric hot pot. By sequentially executing the heating and temperature maintenance phases of the cooking appliance, the bottom temperature reaches the first preset bottom temperature, and the top temperature reaches the first preset top temperature. After maintaining the temperature for the first preset duration, the temperatures of the pastry ingredients in the lower, middle, and upper layers of the pot 10 are similar and all reach the leavening temperature. This ensures that the leavening of the pastry ingredients in all parts of the pot 10 is uniform, preventing uneven leavening of the pastry ingredients when the lower layer has already left to leaven, while the middle and upper layers have not yet reached the leavening temperature. This also prevents the pastry from collapsing and shrinking into an egg pancake shape when the lid is opened, resulting in a stable air pocket structure that does not collapse, a soft and delicious texture, and a high yield rate.

[0137] The present invention has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit the invention to the scope of the described embodiments. Furthermore, those skilled in the art will understand that the present invention is not limited to the above embodiments, and many more variations and modifications can be made based on the teachings of the present invention, all of which fall within the scope of protection claimed by the present invention. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for making pastries, applicable to a cooking utensil with a pot body, wherein a heating device and a first temperature sensor for detecting the temperature of the bottom of the pot body are provided at the bottom of the pot body, and a second temperature sensor for detecting the temperature of the top of the pot body is provided at the top of the pot body, characterized in that, The method includes: After the pastry ingredients are added to the pot, a heating phase is initiated until the bottom temperature reaches the first preset bottom temperature, while simultaneously detecting whether the top temperature reaches the first preset top temperature; during this heating phase, the first preset bottom temperature is higher than the first preset top temperature. Based on the bottom temperature and the top temperature, a temperature maintenance phase of a first preset duration is controlled to be executed; wherein, during the temperature maintenance phase, the heating device is controlled to keep the bottom temperature basically at the first bottom preset temperature and the top temperature basically at the first top preset temperature. Perform the second preset baking stage.

2. The method as described in claim 1, characterized in that, The heating phase, continuing until the bottom temperature reaches a first preset bottom temperature, and simultaneously detecting whether the top temperature has reached a first preset top temperature, includes: The first heating stage is performed to raise the bottom temperature to the first preset bottom temperature, and after the heating device stops heating, the bottom temperature is maintained at or above the second preset bottom temperature for a third preset duration; wherein the second preset bottom temperature is lower than the first preset bottom temperature. A second heating stage is performed to maintain the bottom temperature at a level not lower than the first preset bottom temperature and not higher than the third preset bottom temperature. If it is detected that the top temperature, after being heated to the first preset top temperature, can maintain a temperature not lower than the first preset top temperature and not higher than the second preset top temperature for a duration of a fourth preset duration, then it is determined that the top temperature has reached the first preset top temperature. Wherein, the third preset bottom temperature is higher than the first preset bottom temperature, and the second preset top temperature is higher than the first preset top temperature.

3. The method as described in claim 2, characterized in that, The execution of the first heating stage, to raise the bottom temperature to the first preset bottom temperature, and the maintenance of the bottom temperature at a duration not lower than the second preset bottom temperature for a duration reaching a third preset duration after the heating device stops heating, includes: Step 1: Control the heating device to heat at a first preset power until the bottom temperature rises to the first preset bottom temperature, then control the heating device to stop heating; Step 2: After the heating device has stopped heating for the third preset time, obtain the bottom temperature; If the bottom temperature obtained in step two is lower than the second preset bottom temperature, then step one and step two are executed again in sequence until the bottom temperature obtained in step two is not lower than the second preset bottom temperature.

4. The method as described in claim 3, characterized in that, The first preset power is full power.

5. The method according to any one of claims 2 to 4, characterized in that, The second heating phase, which maintains the bottom temperature at a level not lower than the first preset bottom temperature and not higher than the third preset bottom temperature, includes the following: If it is detected that the top temperature, after reaching the first preset top temperature, can maintain a temperature not lower than the first preset top temperature and not higher than the second preset top temperature for a duration of a fourth preset duration, then it is determined that the top temperature has reached the first preset top temperature. The heating device is controlled to heat at a second preset power, and a timer is started when the top temperature first reaches the first preset top temperature. If, within a time period shorter than the fourth preset time period, the top temperature reaches the second preset top temperature or the bottom temperature reaches the third preset bottom temperature, the heating device is controlled to stop heating; if the top temperature is detected to be lower than the first preset top temperature and the bottom temperature is detected to be lower than the first preset bottom temperature, the heating device is controlled to continue heating at the second preset power. When the timing duration reaches the fourth preset duration, it is determined that the top temperature has reached the first preset top temperature, and the system is controlled to enter the temperature maintenance phase.

6. The method as described in claim 5, characterized in that, Also includes: While controlling the heating device to heat at the second preset power, the bottom temperature and the top temperature are periodically acquired, and the slope of the bottom temperature change and the slope of the top temperature change are calculated. If the slope of the bottom temperature change is greater than the first preset slope range, and / or the slope of the top temperature change is greater than the second preset slope range, the second preset power is reduced; If the slope of the bottom temperature change is less than the first preset slope range, and / or the slope of the top temperature change is less than the second preset slope range, the second preset power is increased; If the slope of the bottom temperature change is within the first preset slope range and the slope of the top temperature change is within the second preset slope range, the second preset power is maintained unchanged.

7. The method according to any one of claims 2 to 4, characterized in that, The third preset duration ranges from 10 to 30 seconds, and the difference between the first preset bottom temperature and the second preset bottom temperature ranges from 1 to 5°C; and / or, The fourth preset duration is in the range of 5-10 minutes, the third preset bottom temperature minus the first preset bottom temperature is in the range of 1-5℃, and the second preset top temperature minus the first preset top temperature is in the range of 1-5℃.

8. The method as described in claim 1, characterized in that, The temperature maintenance phase, which controls the execution of a first preset duration based on the bottom temperature and the top temperature, includes: During a period when the duration of entering the temperature maintenance phase is less than the first preset duration, If the top temperature is lower than the first preset top temperature and the bottom temperature is lower than the first preset bottom temperature, the heating device is controlled to heat at a third preset power. If the top temperature reaches a third preset top temperature or the bottom temperature reaches a fourth preset bottom temperature, the heating device is controlled to stop heating; wherein, the third preset top temperature is higher than the first preset top temperature, and the fourth preset bottom temperature is higher than the first preset bottom temperature; When the duration of the temperature maintenance phase reaches the first preset duration, the system controls the entry into the baking phase.

9. The method as described in claim 8, characterized in that, Also includes: While controlling the heating device to heat at the third preset power, the bottom temperature and the top temperature are periodically acquired, and the slope of the bottom temperature change and the slope of the top temperature change are calculated. If the slope of the bottom temperature change is greater than the third preset slope range, and / or the slope of the top temperature change is greater than the fourth preset slope range, the third preset power is reduced; If the slope of the bottom temperature change is less than the third preset slope range, and / or the slope of the top temperature change is less than the fourth preset slope range, the third preset power is increased; If the slope of the bottom temperature change is within the range of the third preset slope, and the slope of the top temperature change is within the range of the fourth preset slope, the third preset power is maintained unchanged.

10. The method as described in claim 8 or 9, characterized in that, The value of the fourth bottom preset temperature minus the first bottom preset temperature is in the range of 1-5℃, and the value of the third top preset temperature minus the first top preset temperature is in the range of 1-5℃.

11. The method as described in claim 1, characterized in that, The first preset duration is in the range of 35-45 minutes, the first preset bottom temperature is in the range of 65-75℃, and the first preset top temperature is in the range of 40-45℃.

12. The method as described in claim 1, characterized in that, The baking stage for the second preset duration includes: During a period when the duration of the baking stage is less than the second preset duration, If the bottom temperature is lower than the fifth preset bottom temperature, control the heating device to heat at the fourth preset power. If the bottom temperature reaches the sixth preset bottom temperature, the heating device is controlled to stop heating; wherein the fifth preset bottom temperature is lower than the sixth preset bottom temperature and higher than the first preset bottom temperature.

13. The method as described in claim 12, characterized in that, The fifth preset bottom temperature ranges from 120 to 126°C, and the sixth preset bottom temperature ranges from 127°C to 130°C.

14. A control device for making pastries, characterized in that, include: A computer-readable storage medium and a processor, wherein the computer-readable storage medium stores a computer program that is executed by the processor, the computer program, when executed by the processor, causes the processor to perform a method for making a pastry as described in any one of claims 1 to 13.

15. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program that, when executed by a processor, performs the method of making pastries as described in any one of claims 1 to 13.

16. A computer program product, characterized in that, It includes a computer program that, when run by a processor, performs the method of making pastries as described in any one of claims 1 to 13.

17. A cooking utensil, characterized in that, include: The pot body is used to hold the ingredients for pastries; A heating device is located at the bottom of the pot body; A first temperature sensor is located at the bottom of the pot body and is used to detect the bottom temperature of the pot body; A second temperature sensor is disposed at the top of the pot body and is used to detect the temperature of the top of the pot body; and, The control device for making pastries as described in claim 14.

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