Control method and device of cooking equipment, readable storage medium and cooking equipment

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment.The control method comprises the steps that in the cooking operation execution process of the cooking equipment, the food material water loss speed is determined; executing a corresponding preset operation according to a comparison result of the food material water loss speed and the target water loss speed; wherein the preset operation comprises any one or combination of the following operations: controlling the steam cooking assembly to inject steam into a cooking cavity of the cooking equipment, and adjusting the heating power of the heating piece. According to the technical scheme, the water loss rate of the food materials is detected in real time in the cooking process, so that the cooking equipment is controlled to dynamically adjust the working modes of the cooking assembly, such as adjusting the working modes of the steam cooking assembly and the heating piece, the water loss rate of the cooked food materials can be matched with the optimal cooking effect, and the cooking efficiency is improved. Even when a small amount of food materials are cooked, the problems that the surface of the food is dry, hard, burnt and the like cannot occur, and the cooking effect of the cooking equipment is improved.

Description

Technical Field

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

[0002] In related technologies, cooking appliances such as electric pressure cookers and rice cookers generally cook according to a fixed cooking power and cooking time. When users cook different amounts of food, the cooking results will be different. For example, when users cook more ingredients, the food will be undercooked, and when they cook less ingredients, the food will be overcooked, resulting in poor cooking results. Summary of the Invention

[0003] This application aims to address at least one of the technical problems existing in the prior art or related technologies.

[0004] Therefore, the first aspect of this application proposes a method for controlling a cooking device.

[0005] The second aspect of this application proposes a method for controlling a cooking device.

[0006] The third aspect of this application proposes a method for controlling a cooking device.

[0007] The fourth aspect of this application proposes a control device for a cooking appliance.

[0008] The fifth aspect of this application proposes a control device for a cooking apparatus.

[0009] The sixth aspect of this application provides a control device for a cooking apparatus.

[0010] The seventh aspect of this application provides a control device for a cooking apparatus.

[0011] The eighth aspect of this application proposes a readable storage medium.

[0012] The ninth aspect of this application proposes a cooking device.

[0013] In view of the above, the first aspect of this application provides a control method for a cooking device, the cooking device including a heating element and / or a steam cooking component, the control method including: determining the rate of water loss of the food during the cooking operation of the cooking device; performing a corresponding preset operation based on the comparison result of the rate of water loss of the food and a target rate of water loss; wherein the preset operation includes any one or a combination of the following: controlling the steam cooking component to inject steam into the cooking cavity of the cooking device, and adjusting the heating power of the heating element.

[0014] In this technical solution, exemplarily, the cooking device can be a steam oven, baking oven, rice cooker, electric pressure cooker, etc. The cooking device includes one or more of a steam cooking component and a heating element. The heating element is used to heat the food in the cooking cavity of the cooking device, thereby achieving the cooking of the food. The steam component is capable of generating steam and injecting the generated steam into the cooking cavity, using the steam to cook the food.

[0015] In related technologies, when cooking equipment performs cooking operations, it selects corresponding cooking parameters based on the cooking mode and cooking time set by the user, such as heating power at different cooking stages, as well as pressure cooking parameters, steam cooking parameters, or microwave cooking parameters at different cooking stages.

[0016] Because these cooking parameters are preset and not specifically adjusted for the characteristics of the current ingredients, when the user is cooking a small amount of food, such as a single serving, the cooking equipment will still perform a fixed cooking operation according to the preset cooking parameters, which may lead to overcooking. This is especially true when performing waterless cooking operations, such as waterless baking or waterless roasting. When cooking a small amount of food according to the preset cooking parameters, the surface of the food may lose more water than the inside, resulting in a dry and hard surface that is easy to burn.

[0017] To address the aforementioned problems, the technical solution of this application acquires the rate of water loss of the ingredients in real time during the cooking process using a cooking device. For example, the rate of water loss can be determined by changes in the weight of the ingredients. For example, the rate of water loss can also be determined by changes in the appearance of the ingredients.

[0018] At the start of cooking, the target water loss rate is determined based on the user-set cooking mode or the type and weight of the ingredients. Specifically, the water loss rate refers to the amount of water lost by the ingredients per unit time, and it is positively correlated with the water loss rate. The water loss rate refers to the proportion of water lost from food during cooking. The magnitude of the water loss rate affects the taste, nutritional content, and cooking results of the food.

[0019] When the moisture loss rate of ingredients is too high, it can lead to problems such as dry and hard surfaces or burnt food. Conversely, when the moisture loss rate is too low, the ingredients will not be cooked thoroughly.

[0020] Therefore, the technical solution of this application compares in real time the actual rate of water loss of the ingredients at the current time point with the target rate of water loss under the ideal cooking effect during the cooking operation, and controls the operation of the steam cooking component or adjusts the heating power of the heating element based on the comparison results.

[0021] Understandably, steam cooking components can inject steam into the cooking chamber, which can replenish the moisture of the food inside. Therefore, when the food loses moisture faster than ideal, the steam cooking component can slow down the rate of moisture loss, thus preventing the food from becoming dry, hard, or burnt.

[0022] The heating power of the heating element directly affects the rate at which food loses moisture. Understandably, the higher the heating power of the heating element, the faster the food loses moisture, and vice versa.

[0023] By controlling the steam cooking components and heating elements, the rate at which ingredients lose water during cooking can be dynamically changed, so that the water loss rate of the ingredients meets the optimal water loss rate for cooking effect. This ensures that the cooked food will not have problems such as excessive water loss leading to a dry and hard surface or burning, while also ensuring that the ingredients are fully cooked.

[0024] The technical solution of this application detects the water loss rate of the ingredients in real time during the cooking process, thereby controlling the cooking equipment to dynamically adjust the working mode of the cooking components, such as adjusting the working mode of the steam cooking components and heating elements, so that the water loss rate of the ingredients during cooking can be matched with the optimal cooking effect. Even when cooking a small amount of ingredients, there will be no problems such as the food surface becoming dry and hard or burning, thus improving the cooking effect of the cooking equipment.

[0025] In addition, the control method for the cooking equipment in the above-mentioned technical solution provided in this application may also have the following additional technical features:

[0026] In some technical solutions of this application, optionally, the step of performing a corresponding preset operation based on the comparison result of the food dehydration rate and the target dehydration rate includes: when the food dehydration rate is greater than or equal to the target dehydration rate, controlling the cooking device to perform any or a combination of the following operations: controlling the steam cooking component to inject steam into the cooking cavity of the cooking device, and reducing the heating power of the heating element.

[0027] In this technical solution, when the real-time water loss rate of the ingredients is detected, that is, when the water loss rate of the ingredients is greater than or equal to the target water loss rate corresponding to the best cooking effect, it indicates that the water loss rate of the ingredients in the current cooking is too fast and the water loss rate is higher than expected. At this time, in order to obtain the best cooking effect, the water loss rate of the ingredients is reduced or the ingredients are replenished with water.

[0028] Specifically, when the rate of moisture loss of the food is detected to be greater than the target rate, the cooking equipment can control the steam cooking component to start working. After the steam cooking component starts working, it can heat the water stored in the water storage container and generate steam. The steam is injected into the cooking chamber through the steam channel to steam-cook the food inside the cooking chamber. After the steam enters the cooking chamber, it will increase the humidity inside the cooking chamber, thereby slowing down the rate of moisture loss of the food and matching the rate of moisture loss of the food with the target rate.

[0029] When the cooking equipment detects that the rate of moisture loss from the food exceeds the target rate, it can control the heating element to reduce its heating power. After the heating element reduces its heating power, the heating effect on the food decreases, and the rate of moisture evaporation from the food surface also decreases, thereby slowing down the rate of moisture loss and matching the rate of moisture loss to the target rate.

[0030] In some implementations, when the rate of moisture loss of the food is detected to be greater than the target rate of moisture loss, the heating power of the heating element can be reduced while the steam cooking component is controlled to inject steam into the cooking chamber. On the one hand, the lower heating power can slow down the rate of moisture loss of the food, and on the other hand, the high-temperature steam can compensate for the reduced cooking power, ensuring cooking efficiency. At the same time, the humidity in the cooking chamber is increased, further reducing the rate of moisture loss of the food, so that the rate of moisture loss of the food matches the target rate of moisture loss.

[0031] Understandably, when the rate of water loss of the ingredients matches the target rate of water loss, the cooking equipment will adjust the heating power of the heating element back to the preset heating power and adjust the working mode of the steam cooking component back to the working mode before the supplementary cooking.

[0032] The technical solution of this application activates the steam cooking component and / or reduces the heating power of the heating element when the rate of water loss of the food is higher than expected. This allows the rate of water loss of the food during cooking to match the rate of water loss corresponding to the optimal cooking effect, thereby keeping the final cooked food at the optimal water loss rate and achieving better taste, nutritional content and cooking effect.

[0033] In some technical solutions of this application, optionally, the step of performing a corresponding preset operation based on the comparison result of the food dehydration rate and the target dehydration rate includes: when the food dehydration rate is less than the target dehydration rate, the cooking device increases the heating power of the heating element.

[0034] In this technical solution, when the real-time water loss rate of the ingredients is detected, that is, when the water loss rate of the ingredients is less than the target water loss rate corresponding to the optimal cooking effect, it indicates that the water loss rate of the ingredients in the current cooking process is too slow, the water loss rate is lower than expected, and the cooking effect of the ingredients is insufficient. At this time, in order to obtain the best effect, the water loss rate of the ingredients is increased.

[0035] Specifically, when the detected rate of moisture loss from the food is less than the target rate, the cooking equipment can control the heating element to increase its heating power. After the heating element increases its heating power, the heating effect on the food is improved, and the rate of moisture evaporation from the surface of the food increases simultaneously, thereby accelerating the rate of moisture loss from the food and matching the target rate of moisture loss.

[0036] Understandably, when the rate of water loss of the food matches the target rate of water loss, the cooking equipment will adjust the heating power of the heating element back to the preset heating power.

[0037] When the rate of water loss of the food is lower than expected, the technical solution of this application can increase the heating power of the heating element to match the rate of water loss of the food during cooking with the rate of water loss corresponding to the optimal cooking effect, so that the food is kept at the optimal water loss rate and can achieve better taste, nutritional components and cooking effect.

[0038] Optionally, in some technical solutions of this application, the cooking device further includes a weight sensor. Before determining the rate of water loss of the food, the control method further includes: in response to cooking input, obtaining the initial weight of the food through the weight sensor; determining the initial heating power of the heating element based on the initial weight of the food; and controlling the cooking device to perform cooking operations based on the initial heating power.

[0039] In this technical solution, the cooking device is equipped with a weight sensor. Exemplarily, the weight sensor can be located at the bottom of the cooking cavity of the cooking device. For example, taking a cooking device comprising an inner pot and an outer pot, the inner pot is used to hold food, and the outer pot is used to heat the inner pot to cook the food. The weight sensor can be located at the bottom of the outer pot. When the inner pot is placed inside the outer pot, the inner pot comes into contact with the weight sensor. The weight sensor detects the total weight of the inner pot and the food within it in real time, and combines this with the weight of the inner pot itself to obtain the weight of the food.

[0040] When the cooking equipment starts working, the user sets the corresponding cooking mode through cooking input. After receiving the user's cooking input to start cooking, the cooking equipment first obtains the initial weight of the ingredients before cooking begins through the weight sensor.

[0041] Based on the initial weight of the ingredients, the system can determine the amount of ingredients the user is cooking and set the corresponding initial heating power accordingly.

[0042] In related technologies, cooking equipment can generally only be set with a cooking mode and cooking time. The preset power is determined according to the cooking mode, and the cooking operation is performed according to the cooking time. However, the amount of ingredients a user cooks each time varies. If the same preset power is used, when the amount of ingredients is large, the ingredients may be undercooked, resulting in raw food. When the amount of ingredients is small, the food may be overcooked, resulting in burnt food.

[0043] To address the aforementioned issues, the technical solution of this application weighs the ingredients before cooking begins to obtain their initial weight. Based on this initial weight, an initial heating power matching the amount of ingredients is determined, and the cooking operation is then initiated using this initial heating power.

[0044] It is understandable that the greater the initial weight of the ingredients to be cooked, the greater the initial heating power. Conversely, the smaller the initial weight of the ingredients to be cooked, the smaller the initial heating power.

[0045] The technical solution of this application weighs the ingredients to be cooked before cooking begins and determines the appropriate initial heating power based on the initial weight of the ingredients, so that the user can get the best cooking results regardless of whether the user is cooking a lot or a little ingredients.

[0046] In some technical solutions of this application, optionally, the step of determining the rate of water loss of the food includes: obtaining the current weight of the food through a weight sensor; and determining the rate of water loss of the food based on the initial weight of the food, the current weight of the food, and the current cooking time.

[0047] In this technical solution, during the cooking process, the cooking equipment obtains the current weight of the ingredients in real time through a weight sensor.

[0048] Specifically, during the heating process, the moisture in the food gradually evaporates and is lost, thus reducing the weight of the food inside the cooking cavity. Therefore, the weight difference between the current weight of the food and its initial weight is the weight of the water lost by the food.

[0049] Therefore, during the cooking process, the rate of water loss can be determined by real-time detection of the current weight of the ingredients in the cooking equipment, calculation of the weight difference between the initial weight and the current weight of the ingredients, and combined with the cooking time of the current cooking equipment.

[0050] For example, let the initial weight of the ingredient be m, the current weight of the ingredient be m1, and the current cooking time be t. Then the current rate of water loss of the ingredient is v1, which satisfies: v1=(m-m1)÷t.

[0051] The technical solution of this application determines the rate of water loss of the ingredients by measuring the weight change of the ingredients, and controls the cooking equipment to adjust the cooking parameters based on the comparison between the rate of water loss of the ingredients and the target rate of water loss, so that the cooked food can meet the optimal rate of water loss and improve the cooking effect.

[0052] Optionally, in some technical solutions of this application, before performing the corresponding preset operation based on the comparison result of the food dehydration rate and the target dehydration rate, the control method further includes: determining a target cooking mode in response to cooking input; determining a target dehydration rate based on the target cooking mode; and determining a target dehydration rate based on the target dehydration rate and the target cooking time.

[0053] In this technical solution, the optimal water loss rate varies for different cooking modes. In particular, for waterless cooking, such as waterless baking, waterless roasting, air frying, and baking, different cooking modes pursue different food textures and colors.

[0054] Before the cooking equipment begins cooking, the corresponding cooking mode is determined based on the user's cooking input, and the optimal target water loss rate is determined based on the cooking mode. The water loss rate of food refers to the proportion of water lost from the food during the cooking process. The target water loss rate determines the final water loss rate of the food after the cooking equipment completes the cooking operation.

[0055] Therefore, by combining the target water loss rate and the initial weight of the ingredients, the target water loss of the ingredients can be obtained, and the target water loss rate can be calculated based on the target water loss and the target cooking time.

[0056] For example, let the initial weight of the ingredients be m, the target water loss rate be μ, the target cooking time be T, the target water loss amount be s, and the target water loss rate be v, then s = m × μ and v = s ÷ T are satisfied.

[0057] The technical solution of this application determines the optimal target water loss rate based on the cooking mode selected by the user, and determines the target water loss rate during the cooking process based on the target water loss rate. The cooking parameters are adjusted based on the comparison between the actual water loss rate of the ingredients and the target water loss rate during the cooking process, so that the water loss rate of the cooked food can always match the optimal water loss rate, thereby improving the cooking effect of the cooking equipment.

[0058] Optionally, in some technical solutions of this application, before the step of determining the target water loss rate based on the target water loss rate and the target cooking time, the control method further includes: determining the target cooking time in response to the cooking input.

[0059] In this technical solution, the target cooking time is determined based on the user's cooking input. For example, the user can input the target cooking time through a human-computer interaction device on the cooking device. For example, the cooking device is equipped with a knob, and the user sets the target cooking time by rotating the knob. For example, the cooking device is equipped with a touchscreen, and the user sets the target cooking time by touching the touchscreen.

[0060] The technical solution of this application allows users to set the target cooking time through cooking input. Users can freely set the cooking time according to their cooking needs, making the cooking time clearly visible to the user and improving the freedom of cooking.

[0061] Optionally, in some technical solutions of this application, before the step of determining the target water loss rate based on the target water loss rate and the target cooking time, the control method further includes: determining the target cooking time based on the initial weight of the ingredients and the target cooking mode.

[0062] In this technical solution, the target cooking time is determined based on the cooking mode selected by the user and the initial weight of the ingredients obtained by the cooking device. Specifically, the required cooking time varies for different amounts of ingredients. After the user selects a cooking mode, the cooking device reads the corresponding lookup table, which records the preset relationship between different ingredient weight ranges and cooking times. The target cooking time is determined by looking up the table based on the initial weight of the ingredients obtained by weighing.

[0063] The technical solution of this application automatically determines the optimal cooking time based on the cooking mode selected by the user and the initial weight of the ingredients obtained by weighing. That is, the target cooking time mentioned above, the same optimal cooking effect can be obtained regardless of whether the user cooks a lot or a little ingredients.

[0064] Optionally, in some technical solutions of this application, the control method further includes: controlling the cooking equipment to end the cooking operation when the cooking time of the cooking equipment reaches the target cooking time.

[0065] In this technical solution, when the cooking equipment starts cooking, it simultaneously starts a timer to record the actual cooking time. Once the target cooking time has been reached, the cooking operation is complete, and the cooking ends.

[0066] For example, after the cooking device finishes cooking, it can remind the user that cooking is finished by playing a prompt sound, flashing an indicator light, or sending a reminder message to the user's mobile phone.

[0067] This application embodiment controls the cooking device to end the cooking operation by determining whether the cooking time has reached the target cooking time, so that the total cooking time of the cooking device is controllable.

[0068] Optionally, in some technical solutions of this application, the control method further includes: determining the target ingredient weight based on the initial weight of the ingredient and the target water loss rate; acquiring the current weight of the ingredient through a weight sensor; and controlling the cooking equipment to end the cooking operation when the current weight of the ingredient is less than or equal to the target ingredient weight.

[0069] In this embodiment, the remaining weight of the ingredients during cooking is related to the ingredient's water loss rate. The higher the water loss rate, the smaller the current weight of the ingredients. The lower the water loss rate, the closer the current weight of the ingredients is to their initial weight.

[0070] Before the cooking equipment starts cooking, the corresponding cooking mode is determined based on the user's cooking input. The optimal target water loss rate is determined based on the cooking mode. Based on the target water loss rate and the initial weight of the ingredients obtained by weighing, the remaining weight of the ingredients when they are cooked to the optimal target water loss rate can be obtained, which is the target ingredient weight.

[0071] After the cooking equipment begins cooking, it uses a weight sensor to obtain the current weight of the ingredients in real time. When the current weight of the ingredients matches the target weight, it indicates that the moisture loss rate of the ingredients has reached the target rate, and the cooked food is in its optimal state. At this point, the cooking equipment ends the cooking process.

[0072] The technical solution of this application determines the current water loss rate of the ingredients by measuring the remaining weight of the ingredients, and judges whether the ingredients have reached the target water loss rate based on whether the current weight of the ingredients meets the target weight of the ingredients corresponding to the target water loss rate. This ensures that the cooking process is strictly controlled according to the water loss rate, guarantees that the food with the best water loss rate is obtained, and improves the cooking effect.

[0073] The second aspect of this application provides a control method for a cooking device, the cooking device including a weight sensor, the control method including: in response to cooking input, acquiring the initial weight of the ingredients through the weight sensor; determining a target cooking time based on the initial weight of the ingredients; and controlling the cooking device to perform cooking operations based on the target cooking time.

[0074] In this technical solution, the optimal cooking time for the ingredients is related to their weight. The larger the quantity of ingredients, the longer the cooking time required, and vice versa. Before cooking begins, this application uses its own weight sensor to weigh the ingredients placed by the user to obtain their initial weight, and then determines the optimal target cooking time based on this initial weight.

[0075] For example, the cooking device has a built-in mapping table of different ingredient weights and target cooking times, and the optimal target cooking time corresponding to the initial weight of the current ingredient is determined by looking up the table.

[0076] After determining the optimal target cooking time, the cooking device is controlled to perform the cooking operation based on the target cooking time. For example, the cooking device starts cooking based on the cooking mode or cooking power specified in the cooking input and begins cooking timing. When the cooking timer reaches the target cooking time, cooking ends, at which point the cooking device stops performing the cooking operation and notifies the user that cooking is complete by playing a sound or other means.

[0077] The technical solution of this application improves the automation and intelligence of cooking equipment by weighing the ingredients to be cooked and determining the optimal target cooking time based on the initial weight of the ingredients.

[0078] A third aspect of this application provides a control method for a cooking device, the cooking device including a weight sensor, the control method comprising: in response to a cooking input, acquiring an initial weight of an ingredient through the weight sensor and determining a target cooking mode; determining a target ingredient weight based on the target cooking mode and the initial weight of the ingredient; and controlling the cooking device to perform a cooking operation based on the target ingredient weight.

[0079] In this technical solution, the remaining weight of the ingredients during cooking is related to the cooking process. The longer the cooking time and the deeper the cooking, the higher the water loss rate of the ingredients and the lower the remaining weight. Conversely, the current weight of the ingredients is closer to their initial weight. Before the cooking equipment starts the cooking operation, this application determines the corresponding target cooking mode based on the user's cooking input, and then determines the optimal degree of cooking based on the target cooking mode.

[0080] Meanwhile, the cooking device obtains the initial weight of the ingredients to be cooked through its own weight sensor. Based on the initial weight of the ingredients and the optimal cooking degree obtained based on the target cooking mode, it estimates the remaining weight of the ingredients after reaching the optimal cooking degree, i.e., the target ingredient weight, and controls the cooking device to perform the cooking operation based on the target ingredient weight.

[0081] For example, after the cooking device starts the cooking operation, it obtains the current weight of the ingredients in real time through a set weight sensor. When the current weight of the ingredients matches the target weight, it means that the ingredients have reached the optimal cooking level, and the resulting food is in its best state. At this point, the cooking device ends the cooking operation.

[0082] The technical solution of this application estimates the remaining weight of the ingredients under the optimal cooking state, i.e., the target ingredient weight, based on the cooking mode set by the user. The cooking equipment is then controlled to cook automatically based on this target ingredient weight, which can ensure the cooking effect.

[0083] In some technical solutions of this application, optionally, the target ingredient weight is determined according to the target cooking mode and the initial weight of the ingredient, including: determining the target water loss rate according to the target cooking mode; and determining the target ingredient weight according to the target water loss rate and the initial weight of the ingredient.

[0084] In this technical solution, the optimal water loss rate varies for different cooking modes. In particular, for waterless cooking, such as waterless baking, waterless roasting, air frying, and baking, different cooking modes pursue different food textures and colors.

[0085] Before the cooking equipment begins cooking, the corresponding cooking mode is determined based on the user's cooking input, and the optimal target water loss rate is determined based on the cooking mode. The water loss rate of food refers to the proportion of water lost from the food during the cooking process. The target water loss rate determines the final water loss rate of the food after the cooking equipment completes the cooking operation.

[0086] Therefore, by combining the target water loss rate and the initial weight of the ingredients, the target water loss of the ingredients can be obtained, and the target water loss rate can be calculated based on the target water loss and the target cooking time.

[0087] For example, let the initial weight of the ingredients be m, the target water loss rate be μ, the target cooking time be T, the target water loss amount be s, and the target water loss rate be v, then s = m × μ and v = s ÷ T are satisfied.

[0088] The technical solution of this application determines the optimal target water loss rate based on the cooking mode selected by the user, and determines the target water loss rate during the cooking process based on the target water loss rate. The cooking parameters are adjusted based on the comparison between the actual water loss rate of the ingredients and the target water loss rate during the cooking process, so that the water loss rate of the cooked food can always match the optimal water loss rate, thereby improving the cooking effect of the cooking equipment.

[0089] Optionally, in some technical solutions of this application, after the cooking device is controlled to perform a cooking operation based on the weight of the target ingredient, the control method includes: obtaining the current weight of the ingredient through a weight sensor; and controlling the cooking device to end the cooking operation when the current weight of the ingredient is less than or equal to the weight of the target ingredient.

[0090] In this technical solution, the remaining weight of the ingredients during cooking is related to their water loss rate. The higher the water loss rate, the smaller the current weight of the ingredients. The lower the water loss rate, the closer the current weight of the ingredients is to their initial weight.

[0091] Before the cooking equipment starts cooking, the corresponding cooking mode is determined based on the user's cooking input. The optimal target water loss rate is determined based on the cooking mode. Based on the target water loss rate and the initial weight of the ingredients obtained by weighing, the remaining weight of the ingredients when they are cooked to the optimal target water loss rate can be obtained, which is the target ingredient weight.

[0092] After the cooking equipment begins cooking, it uses a weight sensor to obtain the current weight of the ingredients in real time. When the current weight of the ingredients matches the target weight, it indicates that the moisture loss rate of the ingredients has reached the target rate, and the cooked food is in its optimal state. At this point, the cooking equipment ends the cooking process.

[0093] The technical solution of this application determines the current water loss rate of the ingredients by measuring the remaining weight of the ingredients, and judges whether the ingredients have reached the target water loss rate based on whether the current weight of the ingredients meets the target weight of the ingredients corresponding to the target water loss rate. This ensures that the cooking process is strictly controlled according to the water loss rate, guarantees that the food with the best water loss rate is obtained, and improves the cooking effect.

[0094] The fourth aspect of this application provides a control device for a cooking apparatus, the cooking apparatus including a heating element and / or a steam cooking component, the control device including: a determining module for determining the rate of water loss of the food during the cooking operation of the cooking apparatus; and an executing module for executing a corresponding preset operation based on a comparison result between the rate of water loss of the food and a target rate of water loss; wherein the preset operation includes any one or a combination of the following: controlling the steam cooking component to inject steam into the cooking cavity of the cooking apparatus, and adjusting the heating power of the heating element.

[0095] In this technical solution, exemplarily, the cooking device can be a steam oven, baking oven, rice cooker, electric pressure cooker, etc. The cooking device includes one or more of a steam cooking component and a heating element. The heating element is used to heat the food in the cooking cavity of the cooking device, thereby achieving the cooking of the food. The steam component is capable of generating steam and injecting the generated steam into the cooking cavity, using the steam to cook the food.

[0096] In related technologies, when cooking equipment performs cooking operations, it selects corresponding cooking parameters based on the cooking mode and cooking time set by the user, such as heating power at different cooking stages, as well as pressure cooking parameters, steam cooking parameters, or microwave cooking parameters at different cooking stages.

[0097] Because these cooking parameters are preset and not specifically adjusted for the characteristics of the current ingredients, when the user is cooking a small amount of food, such as a single serving, the cooking equipment will still perform a fixed cooking operation according to the preset cooking parameters, which may lead to overcooking. This is especially true when performing waterless cooking operations, such as waterless baking or waterless roasting. When cooking a small amount of food according to the preset cooking parameters, the surface of the food may lose more water than the inside, resulting in a dry and hard surface that is easy to burn.

[0098] To address the aforementioned problems, the technical solution of this application acquires the rate of water loss of the ingredients in real time during the cooking process using a cooking device. For example, the rate of water loss can be determined by changes in the weight of the ingredients. For example, the rate of water loss can also be determined by changes in the appearance of the ingredients.

[0099] At the start of cooking, the target water loss rate is determined based on the user-set cooking mode or the type and weight of the ingredients. Specifically, the water loss rate refers to the amount of water lost by the ingredients per unit time, and it is positively correlated with the water loss rate. The water loss rate refers to the proportion of water lost from food during cooking. The magnitude of the water loss rate affects the taste, nutritional content, and cooking results of the food.

[0100] When the moisture loss rate of ingredients is too high, it can lead to problems such as dry and hard surfaces or burnt food. Conversely, when the moisture loss rate is too low, the ingredients will not be cooked thoroughly.

[0101] Therefore, the technical solution of this application compares in real time the actual rate of water loss of the ingredients at the current time point with the target rate of water loss under the ideal cooking effect during the cooking operation, and controls the operation of the steam cooking component or adjusts the heating power of the heating element based on the comparison results.

[0102] Understandably, steam cooking components can inject steam into the cooking chamber, which can replenish the moisture of the food inside. Therefore, when the food loses moisture faster than ideal, the steam cooking component can slow down the rate of moisture loss, thus preventing the food from becoming dry, hard, or burnt.

[0103] The heating power of the heating element directly affects the rate at which food loses moisture. Understandably, the higher the heating power of the heating element, the faster the food loses moisture, and vice versa.

[0104] By controlling the steam cooking components and heating elements, the rate at which ingredients lose water during cooking can be dynamically changed, so that the water loss rate of the ingredients meets the optimal water loss rate for cooking effect. This ensures that the cooked food will not have problems such as excessive water loss leading to a dry and hard surface or burning, while also ensuring that the ingredients are fully cooked.

[0105] The technical solution of this application detects the water loss rate of the ingredients in real time during the cooking process, thereby controlling the cooking equipment to dynamically adjust the working mode of the cooking components, such as adjusting the working mode of the steam cooking components and heating elements, so that the water loss rate of the ingredients during cooking can be matched with the optimal cooking effect. Even when cooking a small amount of ingredients, there will be no problems such as the food surface becoming dry and hard or burning, thus improving the cooking effect of the cooking equipment.

[0106] The fifth aspect of this application provides a control device for a cooking device. The cooking device includes a weight sensor, and the control device includes: an acquisition module for acquiring the initial weight of the ingredients through the weight sensor in response to cooking input; a determination module for determining a target cooking time based on the initial weight of the ingredients; and a control module for controlling the cooking device to perform cooking operations based on the target cooking time.

[0107] In this technical solution, the optimal cooking time for the ingredients is related to their weight. The larger the quantity of ingredients, the longer the cooking time required, and vice versa. Before cooking begins, this application uses its own weight sensor to weigh the ingredients placed by the user to obtain their initial weight, and then determines the optimal target cooking time based on this initial weight.

[0108] For example, the cooking device has a built-in mapping table of different ingredient weights and target cooking times, and the optimal target cooking time corresponding to the initial weight of the current ingredient is determined by looking up the table.

[0109] After determining the optimal target cooking time, the cooking device is controlled to perform the cooking operation based on the target cooking time. For example, the cooking device starts cooking based on the cooking mode or cooking power specified in the cooking input and begins cooking timing. When the cooking timer reaches the target cooking time, cooking ends, at which point the cooking device stops performing the cooking operation and notifies the user that cooking is complete by playing a sound or other means.

[0110] The technical solution of this application improves the automation and intelligence of cooking equipment by weighing the ingredients to be cooked and determining the optimal target cooking time based on the initial weight of the ingredients.

[0111] The sixth aspect of this application provides a control device for a cooking apparatus. The cooking apparatus includes a weight sensor. The control device includes: an acquisition module, configured to acquire the initial weight of the ingredients through the weight sensor in response to cooking input and determine a target cooking mode; a determination module, configured to determine the target ingredient weight based on the target cooking mode and the initial weight of the ingredients; and a control module, configured to control the cooking apparatus to perform cooking operations based on the target ingredient weight.

[0112] In this technical solution, the remaining weight of the ingredients during cooking is related to the cooking process. The longer the cooking time and the deeper the cooking, the higher the water loss rate of the ingredients and the lower the remaining weight. Conversely, the current weight of the ingredients is closer to their initial weight. Before the cooking equipment starts the cooking operation, this application determines the corresponding target cooking mode based on the user's cooking input, and then determines the optimal degree of cooking based on the target cooking mode.

[0113] Meanwhile, the cooking device obtains the initial weight of the ingredients to be cooked through its own weight sensor. Based on the initial weight of the ingredients and the optimal cooking degree obtained based on the target cooking mode, it estimates the remaining weight of the ingredients after reaching the optimal cooking degree, i.e., the target ingredient weight, and controls the cooking device to perform the cooking operation based on the target ingredient weight.

[0114] For example, after the cooking device starts the cooking operation, it obtains the current weight of the ingredients in real time through a set weight sensor. When the current weight of the ingredients matches the target weight, it means that the ingredients have reached the optimal cooking level, and the resulting food is in its best state. At this point, the cooking device ends the cooking operation.

[0115] The technical solution of this application estimates the remaining weight of the ingredients under the optimal cooking state, i.e., the target ingredient weight, based on the cooking mode set by the user. The cooking equipment is then controlled to cook automatically based on this target ingredient weight, which can ensure the cooking effect.

[0116] The seventh aspect of this application provides a control device for a cooking apparatus, comprising: a memory for storing programs or instructions; and a processor for executing programs or instructions to implement the steps of the control method for the cooking apparatus provided in any of the above-described technical solutions, and therefore also including all of its beneficial effects, which will not be repeated here to avoid repetition.

[0117] The eighth aspect of this application provides a readable storage medium having a program or instructions stored thereon. When the program or instructions are executed by a processor, they implement the steps of the control method for the cooking apparatus provided in any of the above-described technical solutions, and therefore include all of its beneficial effects, which will not be repeated here to avoid repetition.

[0118] The ninth aspect of this application provides a cooking apparatus, including: a control device for the cooking apparatus as provided in any of the above technical solutions; and / or a readable storage medium as provided in any of the above technical solutions, thus also including all its beneficial effects, which will not be repeated here to avoid repetition. Attached Figure Description

[0119] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0120] Figure 1 The present application shows a schematic diagram of the structure of a cooking apparatus according to some embodiments;

[0121] Figure 2 A flowchart illustrating a control method for a cooking apparatus according to some embodiments of this application is shown;

[0122] Figure 3 Flowcharts illustrating control methods for cooking equipment in some embodiments of this application are shown;

[0123] Figure 4 Flowcharts illustrating control methods for cooking equipment in some embodiments of this application are shown;

[0124] Figure 5 Flowcharts illustrating control methods for cooking equipment in some embodiments of this application are shown;

[0125] Figure 6 Flowcharts illustrating control methods for cooking equipment in some embodiments of this application are shown;

[0126] Figure 7 Flowcharts illustrating control methods for cooking equipment in some embodiments of this application are shown;

[0127] Figure 8 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown;

[0128] Figure 9 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown;

[0129] Figure 10 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown;

[0130] Figure 11 A structural block diagram of the control device of a cooking apparatus according to some embodiments of this application is shown.

[0131] Figure label:

[0132] 100 Cooking equipment, 102 Heating element, 104 Steam cooking component, 106 Weight sensor. Detailed Implementation

[0133] To better understand the above-mentioned objectives, features, and advantages of this application, the application will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0134] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0135] The following reference Figures 1 to 11 This application describes a control method and apparatus for a cooking device, a readable storage medium, and a cooking device according to some embodiments of the present application.

[0136] In some embodiments of this application, a method for controlling a cooking device is provided. Figure 1 The following are schematic diagrams illustrating the structure of a cooking apparatus according to some embodiments of this application, such as... Figure 1 As shown, the cooking appliance 100 includes a heating element 102 and / or a steam cooking component 104. Figure 2 A flowchart illustrating a control method for a cooking apparatus according to some embodiments of this application is shown, such as... Figure 2 As shown, the control methods include:

[0137] Step 202: Determine the rate of water loss of the ingredients during the cooking process of the cooking equipment;

[0138] Step 204: Execute the corresponding preset operation based on the comparison result between the food dehydration rate and the target dehydration rate; wherein, the preset operation includes any or a combination of the following: controlling the steam cooking component to inject steam into the cooking cavity of the cooking equipment, and adjusting the heating power of the heating element.

[0139] In this embodiment, the cooking device can be, for example, a steam oven, a baking oven, a rice cooker, an electric pressure cooker, etc. The cooking device includes one or more of a steam cooking component and a heating element. The heating element is used to heat the food in the cooking cavity of the cooking device, thereby cooking the food. The steam component can generate steam and inject the generated steam into the cooking cavity, using the steam to cook the food.

[0140] In related technologies, when cooking equipment performs cooking operations, it selects corresponding cooking parameters based on the cooking mode and cooking time set by the user, such as heating power at different cooking stages, as well as pressure cooking parameters, steam cooking parameters, or microwave cooking parameters at different cooking stages.

[0141] Because these cooking parameters are preset and not specifically adjusted for the characteristics of the current ingredients, when the user is cooking a small amount of food, such as a single serving, the cooking equipment will still perform a fixed cooking operation according to the preset cooking parameters, which may lead to overcooking. This is especially true when performing waterless cooking operations, such as waterless baking or waterless roasting. When cooking a small amount of food according to the preset cooking parameters, the surface of the food may lose more water than the inside, resulting in a dry and hard surface that is easy to burn.

[0142] To address the aforementioned issues, embodiments of this application acquire the rate of water loss of the ingredients in real time during the cooking process using a cooking device. For example, the rate of water loss can be determined by changes in the weight of the ingredients. For example, the rate of water loss can also be determined by changes in the appearance of the ingredients.

[0143] At the start of cooking, the target water loss rate is determined based on the user-set cooking mode or the type and weight of the ingredients. Specifically, the water loss rate refers to the amount of water lost by the ingredients per unit time, and it is positively correlated with the water loss rate. The water loss rate refers to the proportion of water lost from food during cooking. The magnitude of the water loss rate affects the taste, nutritional content, and cooking results of the food.

[0144] When the moisture loss rate of ingredients is too high, it can lead to problems such as dry and hard surfaces or burnt food. Conversely, when the moisture loss rate is too low, the ingredients will not be cooked thoroughly.

[0145] Therefore, in the cooking process, this application embodiment compares in real time the actual rate of water loss of the ingredients at the current time point with the target rate of water loss under ideal cooking effect, and controls the operation of the steam cooking component or adjusts the heating power of the heating element based on the comparison result.

[0146] Understandably, steam cooking components can inject steam into the cooking chamber, which can replenish the moisture of the food inside. Therefore, when the food loses moisture faster than ideal, the steam cooking component can slow down the rate of moisture loss, thus preventing the food from becoming dry, hard, or burnt.

[0147] The heating power of the heating element directly affects the rate at which food loses moisture. Understandably, the higher the heating power of the heating element, the faster the food loses moisture, and vice versa.

[0148] By controlling the steam cooking components and heating elements, the rate at which ingredients lose water during cooking can be dynamically changed, so that the water loss rate of the ingredients meets the optimal water loss rate for cooking effect. This ensures that the cooked food will not have problems such as excessive water loss leading to a dry and hard surface or burning, while also ensuring that the ingredients are fully cooked.

[0149] This application embodiment detects the water loss rate of ingredients in real time during cooking, thereby controlling the cooking equipment to dynamically adjust the working mode of the cooking components, such as adjusting the working mode of the steam cooking components and heating elements, so that the water loss rate of the ingredients during cooking can be matched with the optimal cooking effect. Even when cooking a small amount of ingredients, there will be no problems such as the food surface becoming dry and hard or burning, thus improving the cooking effect of the cooking equipment.

[0150] In some embodiments of this application, optionally, the step of performing a corresponding preset operation based on the comparison result of the food dehydration rate and the target dehydration rate includes: when the food dehydration rate is greater than or equal to the target dehydration rate, controlling the cooking device to perform any or a combination of the following operations: controlling the steam cooking component to inject steam into the cooking cavity of the cooking device and reducing the heating power of the heating element.

[0151] In this embodiment, when the real-time water loss rate of the ingredients is detected, that is, when the water loss rate of the ingredients is greater than or equal to the target water loss rate corresponding to the best cooking effect, it indicates that the water loss rate of the ingredients in the current cooking is too fast and the water loss rate is higher than expected. At this time, in order to obtain the best cooking effect, it is necessary to reduce the water loss rate of the ingredients or replenish the ingredients with water.

[0152] Specifically, when the rate of moisture loss of the food is detected to be greater than the target rate, the cooking equipment can control the steam cooking component to start working. After the steam cooking component starts working, it can heat the water stored in the water storage container and generate steam. The steam is injected into the cooking chamber through the steam channel to steam-cook the food inside the cooking chamber. After the steam enters the cooking chamber, it will increase the humidity inside the cooking chamber, thereby slowing down the rate of moisture loss of the food and matching the rate of moisture loss of the food with the target rate.

[0153] When the cooking equipment detects that the rate of moisture loss from the food exceeds the target rate, it can control the heating element to reduce its heating power. After the heating element reduces its heating power, the heating effect on the food decreases, and the rate of moisture evaporation from the food surface also decreases, thereby slowing down the rate of moisture loss and matching the rate of moisture loss to the target rate.

[0154] In some implementations, when the rate of moisture loss of the food is detected to be greater than the target rate of moisture loss, the heating power of the heating element can be reduced while the steam cooking component is controlled to inject steam into the cooking chamber. On the one hand, the lower heating power can slow down the rate of moisture loss of the food, and on the other hand, the high-temperature steam can compensate for the reduced cooking power, ensuring cooking efficiency. At the same time, the humidity in the cooking chamber is increased, further reducing the rate of moisture loss of the food, so that the rate of moisture loss of the food matches the target rate of moisture loss.

[0155] Understandably, when the rate of water loss of the ingredients matches the target rate of water loss, the cooking equipment will adjust the heating power of the heating element back to the preset heating power and adjust the working mode of the steam cooking component back to the working mode before the supplementary cooking.

[0156] In this embodiment, when the rate of water loss of the food is higher than expected, the steam cooking component is turned on and / or the heating power of the heating element is reduced. This allows the rate of water loss of the food during cooking to match the rate of water loss corresponding to the optimal cooking effect, thereby keeping the final cooked food at the optimal water loss rate and achieving better taste, nutritional content and cooking effect.

[0157] In some embodiments of this application, optionally, the step of performing a corresponding preset operation based on the comparison result of the food dehydration rate and the target dehydration rate includes: when the food dehydration rate is less than the target dehydration rate, the cooking device increases the heating power of the heating element.

[0158] In this embodiment, when the real-time water loss rate of the ingredients is detected, that is, when the water loss rate of the ingredients is less than the target water loss rate corresponding to the optimal cooking effect, it indicates that the water loss rate of the ingredients in the current cooking process is too slow, the water loss rate is lower than expected, and the cooking effect of the ingredients is insufficient. At this time, in order to obtain the best effect, the water loss rate of the ingredients is increased.

[0159] Specifically, when the detected rate of moisture loss from the food is less than the target rate, the cooking equipment can control the heating element to increase its heating power. After the heating element increases its heating power, the heating effect on the food is improved, and the rate of moisture evaporation from the surface of the food increases simultaneously, thereby accelerating the rate of moisture loss from the food and matching the target rate of moisture loss.

[0160] Understandably, when the rate of water loss of the food matches the target rate of water loss, the cooking equipment will adjust the heating power of the heating element back to the preset heating power.

[0161] In this embodiment of the application, when the rate of water loss of the food is lower than expected, the heating power of the heating element can be increased to match the rate of water loss of the food during cooking with the rate of water loss corresponding to the optimal cooking effect. This results in the final cooked food maintaining the optimal water loss rate, leading to better taste, nutritional content, and cooking effect.

[0162] In some embodiments of this application, optionally, such as Figure 1 As shown, the cooking device also includes a weight sensor 106. Before determining the rate of water loss of the food, the control method further includes: in response to cooking input, acquiring the initial weight of the food through the weight sensor; determining the initial heating power of the heating element based on the initial weight of the food; and controlling the cooking device to perform cooking operations based on the initial heating power.

[0163] In this embodiment, the cooking device is equipped with a weight sensor. Exemplarily, the weight sensor can be located at the bottom of the cooking cavity of the cooking device. For example, taking a cooking device comprising an inner pot and an outer pot, the inner pot is used to hold food, and the outer pot is used to heat the inner pot to cook the food. The weight sensor can be located at the bottom of the outer pot. When the inner pot is placed inside the outer pot, the inner pot comes into contact with the weight sensor. The weight sensor detects the total weight of the inner pot and the food within it in real time, and combines this with the weight of the inner pot itself to obtain the weight of the food.

[0164] When the cooking equipment starts working, the user sets the corresponding cooking mode through cooking input. After receiving the user's cooking input to start cooking, the cooking equipment first obtains the initial weight of the ingredients before cooking begins through the weight sensor.

[0165] Based on the initial weight of the ingredients, the system can determine the amount of ingredients the user is cooking and set the corresponding initial heating power accordingly.

[0166] In related technologies, cooking equipment can generally only be set with a cooking mode and cooking time. The preset power is determined according to the cooking mode, and the cooking operation is performed according to the cooking time. However, the amount of ingredients a user cooks each time varies. If the same preset power is used, when the amount of ingredients is large, the ingredients may be undercooked, resulting in raw food. When the amount of ingredients is small, the food may be overcooked, resulting in burnt food.

[0167] To address the aforementioned issues, this application embodiment weighs the ingredients before cooking begins to obtain their initial weight. An initial heating power matching the amount of ingredients is determined based on this initial weight, and the cooking operation is then initiated using this initial heating power.

[0168] It is understandable that the greater the initial weight of the ingredients to be cooked, the greater the initial heating power. Conversely, the smaller the initial weight of the ingredients to be cooked, the smaller the initial heating power.

[0169] This application embodiment weighs the ingredients to be cooked before cooking begins and determines the appropriate initial heating power based on the initial weight of the ingredients, so that the user can obtain the best cooking effect regardless of whether the user is cooking a large or small amount of ingredients.

[0170] In some embodiments of this application, the step of determining the rate of water loss of the food may optionally include: obtaining the current weight of the food through a weight sensor; and determining the rate of water loss of the food based on the initial weight of the food, the current weight of the food, and the current cooking time.

[0171] In this embodiment, during the cooking process, the cooking device obtains the current weight of the ingredients in real time through a weight sensor.

[0172] Specifically, during the heating process, the moisture in the food gradually evaporates and is lost, thus reducing the weight of the food inside the cooking cavity. Therefore, the weight difference between the current weight of the food and its initial weight is the weight of the water lost by the food.

[0173] Therefore, during the cooking process, the rate of water loss can be determined by real-time detection of the current weight of the ingredients in the cooking equipment, calculation of the weight difference between the initial weight and the current weight of the ingredients, and combined with the cooking time of the current cooking equipment.

[0174] For example, let the initial weight of the ingredient be m, the current weight of the ingredient be m1, and the current cooking time be t. Then the current rate of water loss of the ingredient is v1, which satisfies: v1=(m-m1)÷t.

[0175] This application embodiment determines the rate of water loss of ingredients by measuring changes in ingredient weight, and controls the cooking equipment to adjust cooking parameters based on the comparison between the rate of water loss of ingredients and the target rate of water loss. This enables the cooked food to meet the optimal rate of water loss and improves the cooking effect.

[0176] In some embodiments of this application, optionally, before performing the corresponding preset operation based on the comparison result between the food dehydration rate and the target dehydration rate, the control method further includes: determining a target cooking mode in response to cooking input; determining a target dehydration rate based on the target cooking mode; and determining a target dehydration rate based on the target dehydration rate and the target cooking time.

[0177] In this embodiment, the optimal water loss rate varies for different cooking modes. In particular, for waterless cooking, such as waterless baking, waterless roasting, air frying, and baking, different cooking modes aim for different food textures and colors.

[0178] Before the cooking equipment begins cooking, the corresponding cooking mode is determined based on the user's cooking input, and the optimal target water loss rate is determined based on the cooking mode. The water loss rate of food refers to the proportion of water lost from the food during the cooking process. The target water loss rate determines the final water loss rate of the food after the cooking equipment completes the cooking operation.

[0179] Therefore, by combining the target water loss rate and the initial weight of the ingredients, the target water loss of the ingredients can be obtained, and the target water loss rate can be calculated based on the target water loss and the target cooking time.

[0180] For example, let the initial weight of the ingredients be m, the target water loss rate be μ, the target cooking time be T, the target water loss amount be s, and the target water loss rate be v, then s = m × μ and v = s ÷ T are satisfied.

[0181] This application embodiment determines the optimal target water loss rate based on the cooking mode selected by the user, and determines the target water loss rate during the cooking process based on the target water loss rate. The cooking parameters are adjusted based on the comparison between the actual water loss rate of the ingredients and the target water loss rate during the cooking process, so that the water loss rate of the cooked food can always match the optimal water loss rate, thereby improving the cooking effect of the cooking equipment.

[0182] Optionally, in some embodiments of this application, before the step of determining the target water loss rate based on the target water loss rate and the target cooking time, the control method further includes: determining the target cooking time in response to cooking input.

[0183] In this embodiment, the target cooking time is determined based on the user's cooking input. For example, the user can input the target cooking time through a human-computer interaction device on the cooking device. For example, the cooking device is equipped with a knob, and the user sets the target cooking time by rotating the knob. For example, the cooking device is equipped with a touchscreen, and the user sets the target cooking time by touching the touchscreen.

[0184] This application embodiment sets the target cooking time through user cooking input. Users can freely set the cooking time according to their cooking needs, making the cooking time clearly visible to the user and increasing cooking freedom.

[0185] Optionally, in some embodiments of this application, before determining the target water loss rate based on the target water loss rate and the target cooking time, the control method further includes: determining the target cooking time based on the initial weight of the ingredients and the target cooking mode.

[0186] In this embodiment, the target cooking time is determined based on the cooking mode selected by the user and the initial weight of the ingredients obtained by the cooking device. Specifically, the required cooking time varies for different amounts of ingredients. After the user selects a cooking mode, the cooking device reads the lookup table corresponding to that cooking mode. The lookup table records the preset relationship between different ingredient weight ranges and cooking times. The target cooking time is determined by looking up the table based on the initial weight of the ingredients obtained by weighing.

[0187] This application embodiment automatically determines the optimal cooking time, i.e. the target cooking time mentioned above, based on the cooking mode selected by the user and the initial weight of the ingredients obtained by weighing. This ensures consistent optimal cooking results regardless of whether the user is cooking a large or small amount of ingredients.

[0188] Optionally, in some embodiments of this application, the control method further includes: controlling the cooking device to end the cooking operation when the cooking time of the cooking device reaches the target cooking time.

[0189] In this embodiment, when the cooking device begins the cooking operation, it simultaneously starts a timer to record the actual cooking time. Once the target cooking time has been reached, the cooking operation is complete, and the cooking process ends.

[0190] For example, after the cooking device finishes cooking, it can remind the user that cooking is finished by playing a prompt sound, flashing an indicator light, or sending a reminder message to the user's mobile phone.

[0191] This application embodiment controls the cooking device to end the cooking operation by determining whether the cooking time has reached the target cooking time, so that the total cooking time of the cooking device is controllable.

[0192] In some embodiments of this application, the control method may optionally further include: determining the target ingredient weight based on the initial weight of the ingredient and the target water loss rate; acquiring the current weight of the ingredient through a weight sensor; and controlling the cooking device to end the cooking operation when the current weight of the ingredient is less than or equal to the target ingredient weight.

[0193] In this embodiment, the remaining weight of the ingredients during cooking is related to the ingredient's water loss rate. The higher the water loss rate, the smaller the current weight of the ingredients. The lower the water loss rate, the closer the current weight of the ingredients is to their initial weight.

[0194] Before the cooking equipment starts cooking, the corresponding cooking mode is determined based on the user's cooking input. The optimal target water loss rate is determined based on the cooking mode. Based on the target water loss rate and the initial weight of the ingredients obtained by weighing, the remaining weight of the ingredients when they are cooked to the optimal target water loss rate can be obtained, which is the target ingredient weight.

[0195] After the cooking equipment begins cooking, it uses a weight sensor to obtain the current weight of the ingredients in real time. When the current weight of the ingredients matches the target weight, it indicates that the moisture loss rate of the ingredients has reached the target rate, and the cooked food is in its optimal state. At this point, the cooking equipment ends the cooking process.

[0196] This application embodiment determines the current water loss rate of the ingredients by measuring the remaining weight of the ingredients, and judges whether the ingredients have reached the target water loss rate based on whether the current weight of the ingredients meets the target ingredient weight corresponding to the target water loss rate. This ensures that the cooking process is strictly controlled according to the water loss rate, guarantees that the food with the best water loss rate is obtained, and improves the cooking effect.

[0197] In some embodiments of this application, the parameters are optionally defined as follows:

[0198] User-selected functions: The functions here refer to the preset cooking functions of the cooking equipment, such as waterless baked chicken wings, waterless baked pork belly, salt-baked chicken, etc.

[0199] Cooking time T: This refers to the cooking time set by the user. Cooking ends when this time is reached.

[0200] Optimal water loss rate μ: corresponds one-to-one with the preset cooking functions, with different cooking functions corresponding to different optimal water loss rates.

[0201] Weight m: The initial weight of the food to be cooked, measured by the weighing device.

[0202] Heating power K: Heating power during cooking;

[0203] Water loss s: The target water loss during this cooking session, s = m × μ.

[0204] Water loss rate v: The rate at which the target food loses water during this cooking process, v = s ÷ T.

[0205] Cooking time t: The cooking time obtained by real-time timing after cooking begins.

[0206] Weight m1: The weight of the ingredients detected in real time after cooking begins.

[0207] Water loss rate v1: The actual water loss rate after the start of cooking, v1 = (m - m1) ÷ t.

[0208] Target weight m2: The remaining weight of the food intended for this cooking session, m2 = m × (1 - μ).

[0209] In some implementations... Figure 3 Flowcharts of control methods for cooking equipment in some embodiments of this application are shown, such as... Figure 3 As shown, the method includes:

[0210] Step 302: The user selects a function and sets the cooking time T, then starts cooking;

[0211] Step 304: Obtain the optimal water loss rate μ corresponding to this function;

[0212] Step 306: Obtain the weight m of the food to be cooked using the weighing component;

[0213] Step 308: Obtain the preset heating power K by looking up a table based on the weight m;

[0214] Where K is the initial value for cooking control;

[0215] Step 310: Obtain the target water loss s and the target water loss rate v based on m, μ and T;

[0216] Where s = m × μ, v = s ÷ T;

[0217] Step 312: Detect the cooking time t and determine if t≥T; if yes, end the process; otherwise, proceed to step 314.

[0218] Step 314: The weight m1 of the remaining food is detected in real time by the weighing component, and the real-time water loss rate v1 is obtained based on m, m1 and t.

[0219] Where, v1 = (m - m1) ÷ t.

[0220] Step 316: Adjust the heating power according to v and v1, and perform steam replenishment. Return to step 312.

[0221] If v1≥v, it means that the current rate of water loss is too fast. Therefore, the rate of water loss can be slowed down or water can be replenished by reducing the heating power and steaming. The cooking control is activated when the amount of water lost by the food is ≥s or close to s. Otherwise, the rate of water loss needs to be increased by increasing the heating power. This is the real-time value of the cooking control.

[0222] The system monitors the rate of water loss in real time, controls the heating intensity, and supplements cooking with steam to ensure the food reaches its optimal water loss rate after the user-set time, resulting in the best cooking effect. Cooking then ends. The advantage of this solution is that the cooking time can be set by the user, and the duration of each cooking session is clearly visible to the user.

[0223] For example, when a user selects the waterless baked chicken wings function, the optimal moisture loss rate is 15%, and the preset heating power K meets the requirements of Table 1 according to the weight range of m:

[0224] Table 1

[0225] m≤250g 250g < m ≤ 500g 500g < m ≤ 750g m > 750g K 500W 800W 1200W 1500W

[0226] Assuming the user places 500g of chicken wings and sets the cooking time T = 10 minutes, then after the cooking starts:

[0227] 1. The optimal water loss rate for the waterless baked chicken wings function is μ = 15%;

[0228] 2. Obtain the initial weight of the food by weighing, m = 500g;

[0229] 3. Based on m, the heating power K = 800W is obtained by looking up the table;

[0230] 4. Based on m and μ, the target water loss s = m × μ = 75 g is calculated;

[0231] 5. Based on s and T, the target water loss rate is v = s / T = 0.125 g / s;

[0232] 6. If the weight of the food is measured in real time after 5 minutes of cooking, m1 = 475g, and the water loss rate is v1 = 0.08g / s, it indicates that the water loss rate is too slow. Therefore, the heating power should be increased to increase the water loss rate.

[0233] 7. If, after 8 minutes of cooking, the weight of the food is measured in real time as m1 = 420g, and the water loss rate is v1 = 0.167g / s, and the actual water loss is already greater than the target water loss s = 75g, it indicates that the water loss rate is too fast. Therefore, reduce the heating power to slow down the water loss rate, and increase steam to compensate for the moisture loss.

[0234] 8. During the cooking process, the heating power is continuously adjusted and steam is added to match the target rate of water loss until the cooking time reaches the user-set T=10 minutes, at which point the cooking ends.

[0235] In some implementations... Figure 4 Flowcharts of control methods for cooking equipment in some embodiments of this application are shown, such as... Figure 4 As shown, the method includes:

[0236] Step 402: The user selects a function and then starts cooking;

[0237] Step 404: Obtain the weight m of the food to be cooked using the weighing component;

[0238] Step 406: Obtain the preset optimal cooking time T by looking up a table based on m;

[0239] Step 408: After cooking starts, the cooking time t is detected in real time, and then heating is started and steam is added. If t≥T, cooking ends.

[0240] Based on the user's selected function, the cooking time is calculated from the initial weight of the food. This time is a preset value, and cooking ends once the set cooking time is reached. The advantage of this solution is that the user can know the cooking time immediately after starting the cooking process, making the cooking time clearly visible to the user.

[0241] For example, when a user selects the waterless braised pork belly function, the optimal moisture loss rate is 12%, and the preset cooking time T meets the requirements of Table 2 according to the weight range of m:

[0242] Table 2

[0243] m≤250g 250g < m ≤ 500g 500g < m ≤ 750g m > 750g T 8 minutes 13 minutes 18 minutes 23 minutes

[0244] Assuming the user places 300g of pork belly, after cooking starts:

[0245] 1. Obtain the initial weight of the food by weighing, m = 300g;

[0246] 2. The cooking time T = 13 minutes was obtained by looking up the table based on m.

[0247] 3. After cooking is started, heating is initiated and steam is added. The cooking time t is monitored in real time. Cooking ends when the cooking time reaches 13 minutes.

[0248] In some implementations... Figure 5 Flowcharts of control methods for cooking equipment in some embodiments of this application are shown, such as... Figure 5 As shown, the method includes:

[0249] Step 502: The user selects a function and then starts cooking;

[0250] Step 504: Obtain the optimal water loss rate μ corresponding to this function;

[0251] Step 506: Obtain the weight m of the food to be cooked using the weighing component;

[0252] Step 508: Obtain the target weight m2 based on m and μ;

[0253] Where m2=m×(1-μ);

[0254] Step 510: After cooking is started, heating is initiated and steam is added for supplemental cooking. Then, the weight m1 of the remaining food is detected in real time. If m1 ≤ m2, cooking ends.

[0255] The cooking process is controlled by measuring the weight of the remaining food (water loss). The advantage of this method is that it provides high accuracy in controlling the water loss rate of the food, allowing cooking to be carried out strictly according to the optimal water loss rate for that food.

[0256] For example, when a user selects the waterless braised pork belly function, the optimal water loss rate is 12%.

[0257] Assuming the user places 600g of pork belly, after cooking starts:

[0258] 1. The optimal water loss rate for the waterless braised pork belly function is 12%;

[0259] 2. Obtain the initial weight of the food by weighing, m = 600g;

[0260] 3. Based on m and μ, the target weight is m2 = 600 × (1 - 12%) = 528 g;

[0261] 4. Start heating and steam cooking. Monitor the weight m1 of the food in real time during the cooking process. When m1≤m2=528g, the cooking ends.

[0262] In some embodiments of this application, a method for controlling a cooking device is provided, the cooking device including a weight sensor. Figure 6 Flowcharts of control methods for cooking equipment in some embodiments of this application are shown, such as... Figure 6 As shown, the control methods include:

[0263] Step 602: In response to cooking input, the initial weight of the ingredients is obtained via a weight sensor;

[0264] Step 604: Determine the target cooking time based on the initial weight of the ingredients;

[0265] Step 606: Control the cooking equipment to perform cooking operations based on the target cooking time.

[0266] In this embodiment, the optimal cooking time for the ingredients is related to their weight. The larger the quantity of ingredients, the longer the cooking time required, and vice versa. Before cooking begins, this application uses its own weight sensor to weigh the ingredients placed by the user to obtain their initial weight, and then determines the optimal target cooking time based on this initial weight.

[0267] For example, the cooking device has a built-in mapping table of different ingredient weights and target cooking times, and the optimal target cooking time corresponding to the initial weight of the current ingredient is determined by looking up the table.

[0268] After determining the optimal target cooking time, the cooking device is controlled to perform the cooking operation based on the target cooking time. For example, the cooking device starts cooking based on the cooking mode or cooking power specified in the cooking input and begins cooking timing. When the cooking timer reaches the target cooking time, cooking ends, at which point the cooking device stops performing the cooking operation and notifies the user that cooking is complete by playing a sound or other means.

[0269] This application embodiment improves the automation and intelligence of cooking equipment by weighing the ingredients to be cooked and determining the optimal target cooking time based on the initial weight of the ingredients.

[0270] In some embodiments of this application, a method for controlling a cooking device is provided, the cooking device including a weight sensor. Figure 7 Flowcharts of control methods for cooking equipment in some embodiments of this application are shown, such as... Figure 7 As shown, the control methods include:

[0271] Step 702: In response to cooking input, the initial weight of the ingredients is obtained through a weight sensor, and the target cooking mode is determined;

[0272] Step 704: Determine the target ingredient weight based on the target cooking mode and the initial ingredient weight;

[0273] Step 706: Control the cooking equipment to perform cooking operations based on the weight of the target ingredient.

[0274] In this embodiment, the remaining weight of the ingredients during cooking is related to the cooking process. The longer the cooking time and the deeper the cooking, the higher the water loss rate of the ingredients and the lower the remaining weight. Conversely, the current weight of the ingredients is closer to their initial weight. Before the cooking device starts the cooking operation, this application determines the corresponding target cooking mode based on the user's cooking input, and determines the optimal degree of cooking based on the target cooking mode.

[0275] Meanwhile, the cooking device obtains the initial weight of the ingredients to be cooked through its own weight sensor. Based on the initial weight of the ingredients and the optimal cooking degree obtained based on the target cooking mode, it estimates the remaining weight of the ingredients after reaching the optimal cooking degree, i.e., the target ingredient weight, and controls the cooking device to perform the cooking operation based on the target ingredient weight.

[0276] For example, after the cooking device starts the cooking operation, it obtains the current weight of the ingredients in real time through a set weight sensor. When the current weight of the ingredients matches the target weight, it means that the ingredients have reached the optimal cooking level, and the resulting food is in its best state. At this point, the cooking device ends the cooking operation.

[0277] According to the user-set cooking mode, this application estimates the remaining weight of the ingredients under optimal cooking conditions, i.e., the target ingredient weight, and controls the cooking equipment to automatically cook based on the target ingredient weight, which can ensure the cooking effect.

[0278] In some embodiments of this application, optionally, determining the target ingredient weight based on the target cooking mode and the initial weight of the ingredient includes: determining the target water loss rate based on the target cooking mode; and determining the target ingredient weight based on the target water loss rate and the initial weight of the ingredient.

[0279] In this embodiment, the optimal water loss rate varies for different cooking modes. In particular, for waterless cooking, such as waterless baking, waterless roasting, air frying, and baking, different cooking modes aim for different food textures and colors.

[0280] Before the cooking equipment begins cooking, the corresponding cooking mode is determined based on the user's cooking input, and the optimal target water loss rate is determined based on the cooking mode. The water loss rate of food refers to the proportion of water lost from the food during the cooking process. The target water loss rate determines the final water loss rate of the food after the cooking equipment completes the cooking operation.

[0281] Therefore, by combining the target water loss rate and the initial weight of the ingredients, the target water loss of the ingredients can be obtained, and the target water loss rate can be calculated based on the target water loss and the target cooking time.

[0282] For example, let the initial weight of the ingredients be m, the target water loss rate be μ, the target cooking time be T, the target water loss amount be s, and the target water loss rate be v, then s = m × μ and v = s ÷ T are satisfied.

[0283] This application embodiment determines the optimal target water loss rate based on the cooking mode selected by the user, and determines the target water loss rate during the cooking process based on the target water loss rate. The cooking parameters are adjusted based on the comparison between the actual water loss rate of the ingredients and the target water loss rate during the cooking process, so that the water loss rate of the cooked food can always match the optimal water loss rate, thereby improving the cooking effect of the cooking equipment.

[0284] In some embodiments of this application, optionally, after the cooking device is controlled to perform a cooking operation based on the target ingredient weight, the control method includes: obtaining the current weight of the ingredient through a weight sensor; and controlling the cooking device to end the cooking operation if the current weight of the ingredient is less than or equal to the target ingredient weight.

[0285] In this embodiment, the remaining weight of the ingredients during cooking is related to the ingredient's water loss rate. The higher the water loss rate, the smaller the current weight of the ingredients. The lower the water loss rate, the closer the current weight of the ingredients is to their initial weight.

[0286] Before the cooking equipment starts cooking, the corresponding cooking mode is determined based on the user's cooking input. The optimal target water loss rate is determined based on the cooking mode. Based on the target water loss rate and the initial weight of the ingredients obtained by weighing, the remaining weight of the ingredients when they are cooked to the optimal target water loss rate can be obtained, which is the target ingredient weight.

[0287] After the cooking equipment begins cooking, it uses a weight sensor to obtain the current weight of the ingredients in real time. When the current weight of the ingredients matches the target weight, it indicates that the moisture loss rate of the ingredients has reached the target rate, and the cooked food is in its optimal state. At this point, the cooking equipment ends the cooking process.

[0288] This application embodiment determines the current water loss rate of the ingredients by measuring the remaining weight of the ingredients, and judges whether the ingredients have reached the target water loss rate based on whether the current weight of the ingredients meets the target ingredient weight corresponding to the target water loss rate. This ensures that the cooking process is strictly controlled according to the water loss rate, guarantees that the food with the best water loss rate is obtained, and improves the cooking effect.

[0289] In some embodiments of this application, a control device for a cooking apparatus is provided, the cooking apparatus including a heating element and / or a steam cooking component. Figure 8 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown, such as... Figure 8 As shown, the control device 800 includes: a determining module 802, used to determine the rate of water loss of the ingredients during the cooking operation of the cooking device; and an execution module 804, used to execute a corresponding preset operation based on the comparison result between the rate of water loss of the ingredients and the target rate of water loss; wherein the preset operation includes any one or a combination of the following: controlling the steam cooking component to inject steam into the cooking cavity of the cooking device, and adjusting the heating power of the heating element.

[0290] In this embodiment, the cooking device can be, for example, a steam oven, a baking oven, a rice cooker, an electric pressure cooker, etc. The cooking device includes a steam cooking component and a heating element. The heating element is used to heat the food in the cooking cavity of the cooking device, thereby cooking the food. The steam component generates steam and injects the generated steam into the cooking cavity, using the steam to cook the food.

[0291] In related technologies, when cooking equipment performs cooking operations, it selects corresponding cooking parameters based on the cooking mode and cooking time set by the user, such as heating power at different cooking stages, as well as pressure cooking parameters, steam cooking parameters, or microwave cooking parameters at different cooking stages.

[0292] Because these cooking parameters are preset and not specifically adjusted for the characteristics of the current ingredients, when the user is cooking a small amount of food, such as a single serving, the cooking equipment will still perform a fixed cooking operation according to the preset cooking parameters, which may lead to overcooking. This is especially true when performing waterless cooking operations, such as waterless baking or waterless roasting. When cooking a small amount of food according to the preset cooking parameters, the surface of the food may lose more water than the inside, resulting in a dry and hard surface that is easy to burn.

[0293] To address the aforementioned issues, embodiments of this application acquire the rate of water loss of the ingredients in real time during the cooking process using a cooking device. For example, the rate of water loss can be determined by changes in the weight of the ingredients. For example, the rate of water loss can also be determined by changes in the appearance of the ingredients.

[0294] At the start of cooking, the target water loss rate is determined based on the user-set cooking mode or the type and weight of the ingredients. Specifically, the water loss rate refers to the amount of water lost by the ingredients per unit time, and it is positively correlated with the water loss rate. The water loss rate refers to the proportion of water lost from food during cooking. The magnitude of the water loss rate affects the taste, nutritional content, and cooking results of the food.

[0295] When the moisture loss rate of ingredients is too high, it can lead to problems such as dry and hard surfaces or burnt food. Conversely, when the moisture loss rate is too low, the ingredients will not be cooked thoroughly.

[0296] Therefore, in the cooking process, this application embodiment compares in real time the actual rate of water loss of the ingredients at the current time point with the target rate of water loss under ideal cooking effect, and controls the operation of the steam cooking component or adjusts the heating power of the heating element based on the comparison result.

[0297] Understandably, steam cooking components can inject steam into the cooking chamber, which can replenish the moisture of the food inside. Therefore, when the food loses moisture faster than ideal, the steam cooking component can slow down the rate of moisture loss, thus preventing the food from becoming dry, hard, or burnt.

[0298] The heating power of the heating element directly affects the rate at which food loses moisture. Understandably, the higher the heating power of the heating element, the faster the food loses moisture, and vice versa.

[0299] By controlling the steam cooking components and heating elements, the rate at which ingredients lose water during cooking can be dynamically changed, so that the water loss rate of the ingredients meets the optimal water loss rate for cooking effect. This ensures that the cooked food will not have problems such as excessive water loss leading to a dry and hard surface or burning, while also ensuring that the ingredients are fully cooked.

[0300] This application embodiment detects the water loss rate of ingredients in real time during cooking, thereby controlling the cooking equipment to dynamically adjust the working mode of the cooking components, such as adjusting the working mode of the steam cooking components and heating elements, so that the water loss rate of the ingredients during cooking can be matched with the optimal cooking effect. Even when cooking a small amount of ingredients, there will be no problems such as the food surface becoming dry and hard or burning, thus improving the cooking effect of the cooking equipment.

[0301] In some embodiments of this application, optionally, the execution module is specifically configured to control the cooking device to perform any or a combination of the following operations when the rate of water loss of the food is greater than or equal to the target rate of water loss: controlling the steam cooking component to inject steam into the cooking cavity of the cooking device and reducing the heating power of the heating element.

[0302] In this embodiment, when the real-time water loss rate of the ingredients is detected, that is, when the water loss rate of the ingredients is greater than or equal to the target water loss rate corresponding to the best cooking effect, it indicates that the water loss rate of the ingredients in the current cooking is too fast and the water loss rate is higher than expected. At this time, in order to obtain the best cooking effect, it is necessary to reduce the water loss rate of the ingredients or replenish the ingredients with water.

[0303] Specifically, when the rate of moisture loss of the food is detected to be greater than the target rate, the cooking equipment can control the steam cooking component to start working. After the steam cooking component starts working, it can heat the water stored in the water storage container and generate steam. The steam is injected into the cooking chamber through the steam channel to steam-cook the food inside the cooking chamber. After the steam enters the cooking chamber, it will increase the humidity inside the cooking chamber, thereby slowing down the rate of moisture loss of the food and matching the rate of moisture loss of the food with the target rate.

[0304] When the cooking equipment detects that the rate of moisture loss from the food exceeds the target rate, it can control the heating element to reduce its heating power. After the heating element reduces its heating power, the heating effect on the food decreases, and the rate of moisture evaporation from the food surface also decreases, thereby slowing down the rate of moisture loss and matching the rate of moisture loss to the target rate.

[0305] In some implementations, when the rate of moisture loss of the food is detected to be greater than the target rate of moisture loss, the heating power of the heating element can be reduced while the steam cooking component is controlled to inject steam into the cooking chamber. On the one hand, the lower heating power can slow down the rate of moisture loss of the food, and on the other hand, the high-temperature steam can compensate for the reduced cooking power, ensuring cooking efficiency. At the same time, the humidity in the cooking chamber is increased, further reducing the rate of moisture loss of the food, so that the rate of moisture loss of the food matches the target rate of moisture loss.

[0306] Understandably, when the rate of water loss of the ingredients matches the target rate of water loss, the cooking equipment will adjust the heating power of the heating element back to the preset heating power and adjust the working mode of the steam cooking component back to the working mode before the supplementary cooking.

[0307] In this embodiment, when the rate of water loss of the food is higher than expected, the steam cooking component is turned on and / or the heating power of the heating element is reduced. This allows the rate of water loss of the food during cooking to match the rate of water loss corresponding to the optimal cooking effect, thereby keeping the final cooked food at the optimal water loss rate and achieving better taste, nutritional content and cooking effect.

[0308] In some embodiments of this application, optionally, the execution module is specifically used to increase the heating power of the heating element of the cooking device when the rate of water loss of the food is less than the target rate of water loss.

[0309] In this embodiment, when the real-time water loss rate of the ingredients is detected, that is, when the water loss rate of the ingredients is less than the target water loss rate corresponding to the optimal cooking effect, it indicates that the water loss rate of the ingredients in the current cooking process is too slow, the water loss rate is lower than expected, and the cooking effect of the ingredients is insufficient. At this time, in order to obtain the best effect, the water loss rate of the ingredients is increased.

[0310] Specifically, when the detected rate of moisture loss from the food is less than the target rate, the cooking equipment can control the heating element to increase its heating power. After the heating element increases its heating power, the heating effect on the food is improved, and the rate of moisture evaporation from the surface of the food increases simultaneously, thereby accelerating the rate of moisture loss from the food and matching the target rate of moisture loss.

[0311] Understandably, when the rate of water loss of the food matches the target rate of water loss, the cooking equipment will adjust the heating power of the heating element back to the preset heating power.

[0312] In this embodiment of the application, when the rate of water loss of the food is lower than expected, the heating power of the heating element can be increased to match the rate of water loss of the food during cooking with the rate of water loss corresponding to the optimal cooking effect. This results in the final cooked food maintaining the optimal water loss rate, leading to better taste, nutritional content, and cooking effect.

[0313] In some embodiments of this application, optionally, the cooking device further includes a weight sensor, and the control device further includes: an acquisition module, configured to acquire the initial weight of the food through the weight sensor in response to cooking input; a determination module, configured to determine the initial heating power of the heating element based on the initial weight of the food; and an execution module, configured to control the cooking device to perform cooking operations based on the initial heating power.

[0314] In this embodiment, the cooking device is equipped with a weight sensor. Exemplarily, the weight sensor can be located at the bottom of the cooking cavity of the cooking device. For example, taking a cooking device comprising an inner pot and an outer pot, the inner pot is used to hold food, and the outer pot is used to heat the inner pot to cook the food. The weight sensor can be located at the bottom of the outer pot. When the inner pot is placed inside the outer pot, the inner pot comes into contact with the weight sensor. The weight sensor detects the total weight of the inner pot and the food within it in real time, and combines this with the weight of the inner pot itself to obtain the weight of the food.

[0315] When the cooking equipment starts working, the user sets the corresponding cooking mode through cooking input. After receiving the user's cooking input to start cooking, the cooking equipment first obtains the initial weight of the ingredients before cooking begins through the weight sensor.

[0316] Based on the initial weight of the ingredients, the system can determine the amount of ingredients the user is cooking and set the corresponding initial heating power accordingly.

[0317] In related technologies, cooking equipment can generally only be set with a cooking mode and cooking time. The preset power is determined according to the cooking mode, and the cooking operation is performed according to the cooking time. However, the amount of ingredients a user cooks each time varies. If the same preset power is used, when the amount of ingredients is large, the ingredients may be undercooked, resulting in raw food. When the amount of ingredients is small, the food may be overcooked, resulting in burnt food.

[0318] To address the aforementioned issues, this application embodiment weighs the ingredients before cooking begins to obtain their initial weight. An initial heating power matching the amount of ingredients is determined based on this initial weight, and the cooking operation is then initiated using this initial heating power.

[0319] It is understandable that the greater the initial weight of the ingredients to be cooked, the greater the initial heating power. Conversely, the smaller the initial weight of the ingredients to be cooked, the smaller the initial heating power.

[0320] This application embodiment weighs the ingredients to be cooked before cooking begins and determines the appropriate initial heating power based on the initial weight of the ingredients, so that the user can obtain the best cooking effect regardless of whether the user is cooking a large or small amount of ingredients.

[0321] In some embodiments of this application, optionally, the acquisition module is further configured to acquire the current weight of the food through a weight sensor; the determination module is further configured to determine the rate of water loss of the food based on the initial weight of the food, the current weight of the food, and the current cooking time.

[0322] In this embodiment, during the cooking process, the cooking device obtains the current weight of the ingredients in real time through a weight sensor.

[0323] Specifically, during the heating process, the moisture in the food gradually evaporates and is lost, thus reducing the weight of the food inside the cooking cavity. Therefore, the weight difference between the current weight of the food and its initial weight is the weight of the water lost by the food.

[0324] Therefore, during the cooking process, the rate of water loss can be determined by real-time detection of the current weight of the ingredients in the cooking equipment, calculation of the weight difference between the initial weight and the current weight of the ingredients, and combined with the cooking time of the current cooking equipment.

[0325] For example, let the initial weight of the ingredient be m, the current weight of the ingredient be m1, and the current cooking time be t. Then the current rate of water loss of the ingredient is v1, which satisfies: v1=(m-m1)÷t.

[0326] This application embodiment determines the rate of water loss of ingredients by measuring changes in ingredient weight, and controls the cooking equipment to adjust cooking parameters based on the comparison between the rate of water loss of ingredients and the target rate of water loss. This enables the cooked food to meet the optimal rate of water loss and improves the cooking effect.

[0327] In some embodiments of this application, optionally, the determining module is further configured to: determine a target cooking mode in response to cooking input; determine a target water loss rate based on the target cooking mode; and determine a target water loss rate based on the target water loss rate and the target cooking time.

[0328] In this embodiment, the optimal water loss rate varies for different cooking modes. In particular, for waterless cooking, such as waterless baking, waterless roasting, air frying, and baking, different cooking modes aim for different food textures and colors.

[0329] Before the cooking equipment begins cooking, the corresponding cooking mode is determined based on the user's cooking input, and the optimal target water loss rate is determined based on the cooking mode. The water loss rate of food refers to the proportion of water lost from the food during the cooking process. The target water loss rate determines the final water loss rate of the food after the cooking equipment completes the cooking operation.

[0330] Therefore, by combining the target water loss rate and the initial weight of the ingredients, the target water loss of the ingredients can be obtained, and the target water loss rate can be calculated based on the target water loss and the target cooking time.

[0331] For example, let the initial weight of the ingredients be m, the target water loss rate be μ, the target cooking time be T, the target water loss amount be s, and the target water loss rate be v, then s = m × μ and v = s ÷ T are satisfied.

[0332] This application embodiment determines the optimal target water loss rate based on the cooking mode selected by the user, and determines the target water loss rate during the cooking process based on the target water loss rate. The cooking parameters are adjusted based on the comparison between the actual water loss rate of the ingredients and the target water loss rate during the cooking process, so that the water loss rate of the cooked food can always match the optimal water loss rate, thereby improving the cooking effect of the cooking equipment.

[0333] In some embodiments of this application, optionally, the determining module is also configured to determine a target cooking time in response to cooking input.

[0334] In this embodiment, the target cooking time is determined based on the user's cooking input. For example, the user can input the target cooking time through a human-computer interaction device on the cooking device. For example, the cooking device is equipped with a knob, and the user sets the target cooking time by rotating the knob. For example, the cooking device is equipped with a touchscreen, and the user sets the target cooking time by touching the touchscreen.

[0335] This application embodiment sets the target cooking time through user cooking input. Users can freely set the cooking time according to their cooking needs, making the cooking time clearly visible to the user and increasing cooking freedom.

[0336] In some embodiments of this application, optionally, the determining module is also configured to determine the target cooking time based on the initial weight of the ingredients and the target cooking mode.

[0337] In this embodiment, the target cooking time is determined based on the cooking mode selected by the user and the initial weight of the ingredients obtained by the cooking device. Specifically, the required cooking time varies for different amounts of ingredients. After the user selects a cooking mode, the cooking device reads the lookup table corresponding to that cooking mode. The lookup table records the preset relationship between different ingredient weight ranges and cooking times. The target cooking time is determined by looking up the table based on the initial weight of the ingredients obtained by weighing.

[0338] This application embodiment automatically determines the optimal cooking time, i.e. the target cooking time mentioned above, based on the cooking mode selected by the user and the initial weight of the ingredients obtained by weighing. This ensures consistent optimal cooking results regardless of whether the user is cooking a large or small amount of ingredients.

[0339] In some embodiments of this application, optionally, the execution module is further configured to control the cooking device to end the cooking operation when the cooking time of the cooking device performing the cooking operation reaches the target cooking time.

[0340] In this embodiment, when the cooking device begins the cooking operation, it simultaneously starts a timer to record the actual cooking time. Once the target cooking time has been reached, the cooking operation is complete, and the cooking process ends.

[0341] For example, after the cooking device finishes cooking, it can remind the user that cooking is finished by playing a prompt sound, flashing an indicator light, or sending a reminder message to the user's mobile phone.

[0342] This application embodiment controls the cooking device to end the cooking operation by determining whether the cooking time has reached the target cooking time, so that the total cooking time of the cooking device is controllable.

[0343] In some embodiments of this application, optionally, the determining module is further configured to determine the target ingredient weight based on the initial weight of the ingredient and the target water loss rate; the acquiring module is further configured to acquire the current weight of the ingredient through a weight sensor; and the executing module is further configured to control the cooking device to end the cooking operation when the current weight of the ingredient is less than or equal to the target ingredient weight.

[0344] In this embodiment, the remaining weight of the ingredients during cooking is related to the ingredient's water loss rate. The higher the water loss rate, the smaller the current weight of the ingredients. The lower the water loss rate, the closer the current weight of the ingredients is to their initial weight.

[0345] Before the cooking equipment starts cooking, the corresponding cooking mode is determined based on the user's cooking input. The optimal target water loss rate is determined based on the cooking mode. Based on the target water loss rate and the initial weight of the ingredients obtained by weighing, the remaining weight of the ingredients when they are cooked to the optimal target water loss rate can be obtained, which is the target ingredient weight.

[0346] After the cooking equipment begins cooking, it uses a weight sensor to obtain the current weight of the ingredients in real time. When the current weight of the ingredients matches the target weight, it indicates that the moisture loss rate of the ingredients has reached the target rate, and the cooked food is in its optimal state. At this point, the cooking equipment ends the cooking process.

[0347] This application embodiment determines the current water loss rate of the ingredients by measuring the remaining weight of the ingredients, and judges whether the ingredients have reached the target water loss rate based on whether the current weight of the ingredients meets the target ingredient weight corresponding to the target water loss rate. This ensures that the cooking process is strictly controlled according to the water loss rate, guarantees that the food with the best water loss rate is obtained, and improves the cooking effect.

[0348] In some embodiments of this application, a control device for a cooking apparatus is provided, the cooking apparatus including a weight sensor. Figure 9 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown, such as... Figure 9 As shown, the control device 900 includes: an acquisition module 902, used to acquire the initial weight of the ingredients via a weight sensor in response to cooking input; a determination module 904, used to determine the target cooking time based on the initial weight of the ingredients; and a control module 906, used to control the cooking equipment to perform cooking operations based on the target cooking time.

[0349] In this embodiment, the optimal cooking time for the ingredients is related to their weight. The larger the quantity of ingredients, the longer the cooking time required, and vice versa. Before cooking begins, this application uses its own weight sensor to weigh the ingredients placed by the user to obtain their initial weight, and then determines the optimal target cooking time based on this initial weight.

[0350] For example, the cooking device has a built-in mapping table of different ingredient weights and target cooking times, and the optimal target cooking time corresponding to the initial weight of the current ingredient is determined by looking up the table.

[0351] After determining the optimal target cooking time, the cooking device is controlled to perform the cooking operation based on the target cooking time. For example, the cooking device starts cooking based on the cooking mode or cooking power specified in the cooking input and begins cooking timing. When the cooking timer reaches the target cooking time, cooking ends, at which point the cooking device stops performing the cooking operation and notifies the user that cooking is complete by playing a sound or other means.

[0352] This application embodiment improves the automation and intelligence of cooking equipment by weighing the ingredients to be cooked and determining the optimal target cooking time based on the initial weight of the ingredients.

[0353] In some embodiments of this application, a control device for a cooking apparatus is provided, the cooking apparatus including a weight sensor. Figure 10 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown, such as... Figure 10As shown, the control device 1000 includes: an acquisition module 1002, used to acquire the initial weight of the ingredients through a weight sensor in response to cooking input, and determine the target cooking mode; a determination module 1004, used to determine the target ingredient weight based on the target cooking mode and the initial weight of the ingredients; and a control module 1006, used to control the cooking equipment to perform cooking operations based on the target ingredient weight.

[0354] In this embodiment, the remaining weight of the ingredients during cooking is related to the cooking process. The longer the cooking time and the deeper the cooking, the higher the water loss rate of the ingredients and the lower the remaining weight. Conversely, the current weight of the ingredients is closer to their initial weight. Before the cooking device starts the cooking operation, this application determines the corresponding target cooking mode based on the user's cooking input, and determines the optimal degree of cooking based on the target cooking mode.

[0355] Meanwhile, the cooking device obtains the initial weight of the ingredients to be cooked through its own weight sensor. Based on the initial weight of the ingredients and the optimal cooking degree obtained based on the target cooking mode, it estimates the remaining weight of the ingredients after reaching the optimal cooking degree, i.e., the target ingredient weight, and controls the cooking device to perform the cooking operation based on the target ingredient weight.

[0356] For example, after the cooking device starts the cooking operation, it obtains the current weight of the ingredients in real time through a set weight sensor. When the current weight of the ingredients matches the target weight, it means that the ingredients have reached the optimal cooking level, and the resulting food is in its best state. At this point, the cooking device ends the cooking operation.

[0357] According to the user-set cooking mode, this application estimates the remaining weight of the ingredients under optimal cooking conditions, i.e., the target ingredient weight, and controls the cooking equipment to automatically cook based on the target ingredient weight, which can ensure the cooking effect.

[0358] In some embodiments of this application, a control device for a cooking apparatus is provided. Figure 11 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown, such as... Figure 11 As shown, the control device 1100 includes: a memory 1102 for storing programs or instructions; and a processor 1104 for executing programs or instructions to implement the steps of the control method for the cooking device provided in any of the above embodiments, and therefore also includes all its beneficial effects, which will not be described again here to avoid repetition.

[0359] In some embodiments of this application, a readable storage medium is provided that stores a program or instructions that, when executed by a processor, implement the steps of the control method for the cooking apparatus provided in any of the above embodiments, and therefore includes all of its beneficial effects. To avoid repetition, these will not be repeated here.

[0360] In some embodiments of this application, a cooking apparatus is provided, including: a control device for the cooking apparatus as provided in any of the above embodiments; and / or a readable storage medium as provided in any of the above embodiments, and therefore also including all its beneficial effects, which will not be repeated here to avoid repetition.

[0361] The methods can be implemented in various ways depending on specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware, and / or software. For instance, in a hardware implementation, the processor can be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other device units for performing the functions described above, and / or combinations thereof.

[0362] A computer-readable storage medium can be a tangible device that holds and stores instructions for use by an instruction execution device. A computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable and programmable read-only memory (EPROM or flash memory), static random access memory (SRAM), portable optical disc read-only memory (CD-ROM), digital universal disk (DVD), memory cards, floppy disks, encoding mechanical devices (e.g., punched cards or grooves with raised structures for recording instructions), and any suitable combination of the foregoing. The computer-readable storage medium used herein should not be construed as the transmission of signals themselves, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through waveguides or other transmission media, or electrical signals transmitted through wires.

[0363] In the description of this application, the term "multiple" refers to two or more. Unless otherwise expressly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0364] In the description of this application, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of this application. In this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0365] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A control method of a cooking apparatus, characterized by, The cooking device comprises a heating element and / or a steam cooking assembly, and the control method comprises: During the cooking operation performed by the cooking device, a food material dehydration rate is determined; According to a comparison result of the food material dehydration rate and a target dehydration rate, a corresponding preset operation is performed; wherein the preset operation comprises any one or a combination of the following: controlling the steam cooking assembly to inject steam into a cooking cavity of the cooking device, adjusting a heating power of the heating element.

2. The control method according to claim 1, characterized by, The step of performing the corresponding preset operation according to the comparison result of the food material dehydration rate and the target dehydration rate comprises: In a case where the food material dehydration rate is greater than or equal to the target dehydration rate, the cooking device is controlled to perform any one or a combination of the following operations: Controlling the steam cooking assembly to inject steam into a cooking cavity of the cooking device, reducing the heating power of the heating element.

3. The control method according to claim 1, characterized by, The step of performing the corresponding preset operation according to the comparison result of the food material dehydration rate and the target dehydration rate comprises: In a case where the food material dehydration rate is less than the target dehydration rate, the cooking device increases the heating power of the heating element.

4. The control method according to any one of claims 1 to 3, characterized by, The cooking device further comprises a weight sensor, and before the step of determining the food material dehydration rate, the control method further comprises: In response to a cooking input, an initial weight of the food material is obtained by the weight sensor; According to the initial weight of the food material, an initial heating power of the heating element is determined; Based on the initial heating power, the cooking device is controlled to perform the cooking operation.

5. The control method according to claim 4, characterized by The step of determining the food material dehydration rate comprises: An current weight of the food material is obtained by the weight sensor; According to the initial weight of the food material, the current weight of the food material, and a current cooking duration, the food material dehydration rate is determined.

6. The control method according to claim 4, characterized by Before the step of performing the corresponding preset operation according to the comparison result of the food material dehydration rate and the target dehydration rate, the control method further comprises: In response to the cooking input, a target cooking mode is determined; According to the target cooking mode, a target dehydration rate is determined; According to the target dehydration rate and a target cooking duration, the target dehydration rate is determined.

7. The control method according to claim 6, characterized by Before the step of determining the target dehydration rate according to the target dehydration rate and the target cooking duration, the control method further comprises: In response to the cooking input, the target cooking duration is determined.

8. The control method according to claim 6, characterized by, Before the step of determining the target dehydration rate according to the target dehydration rate and the target cooking duration, the control method further comprises: According to the initial weight of the food material and the target cooking mode, the target cooking duration is determined.

9. The control method according to any one of claims 6 to 8, characterized by, Further comprising: In a case where a cooking duration of the cooking operation performed by the cooking device reaches the target cooking duration, the cooking device is controlled to end the cooking operation.

10. The control method according to any one of claims 6 to 8, characterized by, Further comprising: According to the initial weight of the food material and the target dehydration rate, a target food material weight is determined; An current weight of the food material is obtained by the weight sensor; In a case where the current weight of the food material is less than or equal to the target food material weight, the cooking device is controlled to end the cooking operation.

11. A control method of a cooking apparatus, characterized by, The cooking device comprises a weight sensor, and the control method comprises: In response to a cooking input, an initial weight of the food material is acquired by the weight sensor; A target cooking duration is determined according to the initial weight of the food material; The cooking operation is controlled to be performed by the cooking device based on the target cooking duration.

12. A control method of a cooking apparatus, characterized by, The cooking device comprises a weight sensor, and the control method comprises: In response to a cooking input, an initial weight of the food material is acquired by the weight sensor, and a target cooking mode is determined; A target weight of the food material is determined according to the target cooking mode and the initial weight of the food material; The cooking operation is controlled to be performed by the cooking device based on the target weight of the food material. 13.The control method of a cooking appliance according to claim 12, characterized in that, The determination of the target weight of the food material according to the target cooking mode and the initial weight of the food material comprises: A target water loss rate is determined according to the target cooking mode; The target weight of the food material is determined according to the target water loss rate and the initial weight of the food material. 14.The control method of a cooking appliance according to claim 12, characterized in that, After the cooking operation is controlled to be performed by the cooking device based on the target weight of the food material, the control method comprises: An current weight of the food material is acquired by the weight sensor; In a case where the current weight of the food material is less than or equal to the target weight of the food material, the cooking operation is controlled to be ended by the cooking device.

15. A control device of a cooking apparatus, characterized by, The cooking device comprises a heating member and / or a steam cooking assembly, and the control apparatus comprises: A determination module is configured to determine a water loss speed of the food material during the cooking operation performed by the cooking device; An execution module is configured to perform a preset operation according to a comparison result of the water loss speed of the food material and a target water loss speed, wherein the preset operation comprises any one or a combination of the following: controlling the steam cooking assembly to inject steam into a cooking cavity of the cooking device, adjusting a heating power of the heating member.

16. A control device of a cooking apparatus, characterized by, The cooking device comprises a weight sensor, and the control apparatus comprises: An acquisition module is configured to acquire an initial weight of a food material by the weight sensor in response to a cooking input; A determination module is configured to determine a target cooking duration according to the initial weight of the food material; A control module is configured to control the cooking device to perform a cooking operation based on the target cooking duration.

17. A control device of a cooking apparatus, characterized by, The cooking device comprises a weight sensor, and the control apparatus comprises: An acquisition module is configured to acquire an initial weight of a food material by the weight sensor in response to a cooking input, and determine a target cooking mode; A determination module is configured to determine a target weight of the food material according to the target cooking mode and the initial weight of the food material; A control module is configured to control the cooking device to perform a cooking operation based on the target weight of the food material.

18. A control device of a cooking apparatus, characterized by, The control apparatus comprises: A memory is configured to store a program or instructions; A processor is configured to implement the steps of the control method of the cooking device as claimed in any one of claims 1 to 14 when executing the program or instructions.

19. A readable storage medium, having stored thereon a program or instructions, characterized in that, The program or instructions are configured to implement the steps of the control method of the cooking device as claimed in any one of claims 1 to 14 when executed by a processor.

20. A cooking apparatus, characterized by, Comprise: The control apparatus of the cooking device as claimed in any one of claims 15 to 18; And / or The readable storage medium as claimed in claim 19.

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