Cooking control method and multifunctional cooking all-in-one machine

Abstract

The invention provides a cooking control method and a multifunctional cooking all-in-one machine, and relates to the technical field of intelligent cooking, and the method comprises the steps: responding to a selection operation for a steam stewing cooking function, and obtaining food material type information of a to-be-cooked food material; determining a stewing heating mode of a steam stewing cooking function and a steam mode matched with the food material type information based on the food material type information; starting a steam stewing and cooking function, controlling the multifunctional cooking all-in-one machine to execute stewing and cooking based on the stewing and heating mode, and controlling the water supply system to convey steam to the cooking cavity according to a preset steam mode in the stewing and cooking process. According to the cooking control method and the multifunctional cooking all-in-one machine, the cooking effect of steam stewing can be achieved, the steaming function and the stewing function are combined, the stewing cooking effect can be optimized, the stewing cooking time can be shortened, and then better cooking experience can be provided for a user.

Description

Technical Field

[0001] This invention relates to the technical field of intelligent cooking, and in particular to a cooking control method and a multi-functional cooking appliance. Background Technology

[0002] Currently, kitchen appliances on the market are becoming increasingly feature-rich and are gradually becoming more integrated and intelligent. Taking the common steam oven as an example, usually only one device is needed to simultaneously realize functions such as steaming, baking, frying, and microwaving, which not only saves kitchen space but also makes cooking more convenient for users.

[0003] Furthermore, with the continuous development of kitchen appliances, more and more kitchen appliances can simultaneously perform stewing and cooking functions. However, for some large and difficult-to-cook ingredients, stewing and cooking often takes a long time and can also easily lead to uneven heating inside the ingredients, reducing the cooking effect and cooking experience. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a cooking control method and a multi-functional cooking appliance to optimize the stewing and cooking process, thereby alleviating the above-mentioned technical problems.

[0005] In a first aspect, embodiments of the present invention provide a cooking control method applied to a multi-functional cooking appliance, wherein a heating area is provided at the bottom of the cooking cavity of the multi-functional cooking appliance; the heating area is used to place a pot for stewing or simmering to perform stewing or simmering; the multi-functional cooking appliance is also equipped with a water supply system; the method includes: responding to a selection operation for a steam stewing or simmering function, obtaining information about the type of ingredients to be cooked; determining a stewing or simmering heating mode for the steam stewing or simmering function based on the information about the type of ingredients, and a steam mode matching the information about the type of ingredients; activating the steam stewing or simmering function, controlling the multi-functional cooking appliance to perform stewing or simmering based on the stewing or simmering heating mode, and, during the stewing or simmering process, controlling the water supply system to supply steam to the cooking cavity according to a preset steam mode.

[0006] In conjunction with the first aspect, the present invention provides a first possible implementation of the first aspect, wherein the water supply system comprises a water tank, a water pump, an evaporator, and a water inlet connected in sequence; the water inlet is located at the top of the cooking cavity; the method further comprises: activating a steam pretreatment mode before activating the steam stewing cooking function; in the steam pretreatment mode, controlling the operation of the water supply system and generating steam through the evaporator, delivering the steam to the cooking cavity through the water inlet to pretreat the food to be cooked in the pot; in response to the end of the steam pretreatment, controlling the water supply system to replenish water to the pot until the water level in the pot meets the stewing cooking requirements, and then activating the steam stewing cooking function.

[0007] In conjunction with the first possible implementation of the first aspect, this embodiment of the invention provides a second possible implementation of the first aspect, wherein the step of controlling the operation of the water supply system and generating steam through the evaporator in the steam pretreatment mode includes: determining a steam generation mode based on the ingredient type information, wherein if the ingredient type information is a pre-configured non-cookable ingredient, the steam generation mode is determined to be a first mode; if the ingredient type information is a pre-configured cookable ingredient, the steam generation mode is determined to be a second mode; wherein the steam temperature of the evaporator in the first mode is higher than the steam temperature in the second mode; and controlling the evaporator to generate steam according to the steam generation mode.

[0008] In conjunction with the first possible implementation of the first aspect, this embodiment of the invention provides a third possible implementation of the first aspect, wherein the step of controlling the water supply system to replenish water to the pot includes: obtaining the volume information of the pot, and the liquid parameter range corresponding to the volume information; and controlling the water supply system to replenish water to the pot according to the liquid parameter range.

[0009] In conjunction with the first aspect, this embodiment of the invention provides a fourth possible implementation of the first aspect, wherein the stewing heating mode includes a high-heat heating mode, a medium-heat heating mode, a low-heat heating mode, and a keep-warm mode configured sequentially, and the duration of each heating mode; wherein the cooking temperatures corresponding to the high-heat heating mode, the medium-heat heating mode, the low-heat heating mode, and the keep-warm mode decrease sequentially; the step of controlling the multi-functional cooking appliance to perform stewing cooking based on the stewing heating mode includes: controlling the multi-functional cooking appliance to sequentially execute the high-heat heating mode, the medium-heat heating mode, and the low-heat heating mode according to the duration of each heating mode.

[0010] In conjunction with the fourth possible implementation of the first aspect, this embodiment of the invention provides a fifth possible implementation of the first aspect, wherein the cooking cavity is further equipped with a humidity sensor; during the stewing cooking process, the step of controlling the water supply system to deliver steam to the cooking cavity according to a preset steam mode includes: acquiring humidity parameters collected by the humidity sensor; controlling the water supply system to generate steam based on the humidity parameters, and delivering the steam to the cooking cavity through the water inlet at preset time intervals, so that the humidity parameters of the cooking cavity meet the humidity requirements of the steam stewing cooking function.

[0011] In conjunction with the first possible implementation of the first aspect, this embodiment of the invention provides a sixth possible implementation of the first aspect, wherein the above method further includes: during the execution of the stewing cooking function, monitoring the liquid level of the cooking liquid in the pot; if the liquid level is found to meet the pre-configured water replenishment conditions, controlling the operation of the water supply system to replenish water to the pot through the water supply system.

[0012] In conjunction with the sixth possible implementation of the first aspect, this embodiment of the invention provides a seventh possible implementation of the first aspect, wherein the step of monitoring the liquid level of the cooking liquid in the cookware includes: if the liquid level is detected to be lower than a preset first liquid level threshold, then determining that the liquid level meets a pre-configured first water replenishment condition; if the liquid level is detected to be higher than a preset second liquid level threshold, then determining that the liquid level meets a pre-configured second water replenishment condition; wherein the first liquid level threshold and the second liquid level threshold are determined based on the volume information of the cookware, and the first liquid level threshold is less than the second liquid level threshold.

[0013] In conjunction with the seventh possible implementation of the first aspect, this embodiment of the invention provides an eighth possible implementation of the first aspect, wherein the step of controlling the operation of the water supply system to replenish water to the cookware through the water supply system includes: if the liquid level is detected to meet the first replenishment condition, controlling the water pump to draw water from the water tank and deliver it to the evaporator; controlling the evaporator to heat the water and deliver the heated water to the water inlet to replenish water to the cookware through the water inlet; if the liquid level is detected to meet the second replenishment condition, controlling the water pump to draw water from the water tank; and delivering the drawn water directly to the water inlet to replenish water to the cookware through the water inlet.

[0014] Secondly, embodiments of the present invention also provide a multi-functional cooking appliance, wherein a heating area is provided at the bottom of the cooking cavity of the multi-functional cooking appliance; the heating area is used to place a pot for stewing and cooking to perform stewing and cooking; the multi-functional cooking appliance is also equipped with a water supply system; the controller of the multi-functional cooking appliance is equipped with a cooking control device; the cooking control device includes: an acquisition module, used to respond to a selection operation for the steam stewing and cooking function and acquire information about the type of ingredients to be cooked; a determination module, used to determine the stewing and heating mode of the steam stewing and cooking function based on the information about the type of ingredients, and a steam mode that matches the information about the type of ingredients; and a cooking module, used to start the steam stewing and cooking function, control the multi-functional cooking appliance to perform stewing and cooking based on the stewing and heating mode, and, during the stewing and cooking process, control the water supply system to supply steam to the cooking cavity according to a preset steam mode.

[0015] The embodiments of the present invention bring the following beneficial effects: This invention provides a cooking control method and a multi-functional cooking appliance that can respond to a selection operation for the steam stewing cooking function, obtain information about the type of ingredients to be cooked; determine the stewing heating mode of the steam stewing cooking function based on the ingredient type information, and a steam mode that matches the ingredient type information; start the steam stewing cooking function, control the multi-functional cooking appliance to perform stewing cooking based on the stewing heating mode, and during the stewing cooking process, control the water supply system to deliver steam to the cooking chamber according to a preset steam mode, thereby achieving the cooking effect of steam stewing. This combination of steaming and stewing functions can optimize the stewing cooking effect, shorten the stewing cooking time, and thus provide users with a better cooking experience.

[0016] Other features and advantages of the invention will be set forth in the description which follows, and will be apparent in part from the description, or may be learned by practicing the invention. The objects and other advantages of the invention are realized and obtained in accordance with the structures particularly pointed out in the description, claims and drawings.

[0017] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0018] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0019] Figure 1 A schematic diagram of a multi-functional cooking appliance provided in an embodiment of the present invention; Figure 2 A flowchart of a cooking control method provided in an embodiment of the present invention; Figure 3 This is a schematic diagram of the structure of a cooking control device provided in an embodiment of the present invention; Figure 4 This is a schematic diagram of the structure of an electronic device provided in an embodiment of the present invention. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] Traditional cooking methods using traditional stoves often result in longer cooking times for large pieces of food or meat that are difficult to cook through. This can also lead to uneven heating because the food may not reach the correct cooking temperature, thus affecting the cooking results.

[0022] Based on this, the cooking control method and multi-functional cooking appliance provided in this embodiment of the invention can optimize the stewing and cooking process, thereby improving the cooking experience.

[0023] To facilitate understanding of this embodiment, a cooking control method disclosed in this embodiment of the invention will first be described in detail.

[0024] In one possible implementation, the present invention provides a cooking control method applied to a multi-functional cooking appliance. The cooking cavity of the multi-functional cooking appliance has a heating area at the bottom. The heating area is used to place a pot for stewing or cooking to perform stewing or cooking. Furthermore, the multi-functional cooking appliance in the present invention is also equipped with a water supply system. The water supply system includes a water tank, a water pump, an evaporator, and a water inlet connected in sequence. The water inlet is located at the top of the cooking cavity.

[0025] In specific implementation, the overall structure of the multi-functional cooking appliance in this embodiment is similar to that of a traditional steam oven. The main difference lies in the fact that the cooking cavity of the multi-functional cooking appliance in this embodiment has a cooking base plate at the bottom, which is detachable and can be detachably placed on the heating area. When the cooking base plate is normally installed at the bottom of the cooking cavity, i.e., placed on the heating area, the structure is the same as that of a traditional steam oven, and the multi-functional cooking appliance can perform its built-in functions such as steaming, baking, frying, and microwaving. When the cooking base plate is removed, the heating element of the heating area inside the multi-functional cooking appliance is directly exposed in the cavity of the appliance. At this time, the user only needs to place the pot on the heating element of the heating area (the heating element has a pre-drilled space for the pot), and the heating element directly heats the pot, generating enough heat to meet the heat requirements for stewing and cooking, thus enabling the food in the pot to be stewed and cooked.

[0026] Furthermore, since the multi-functional cooking appliance in this embodiment of the invention is also equipped with a water supply system, it can add water to the pot during the stewing process, and the evaporator can also heat the water to generate steam and deliver it to the cooking chamber. This allows for the optimization of the stewing process by activating the steam mode while stewing.

[0027] For ease of understanding, Figure 1 A schematic diagram of a multi-functional cooking appliance is shown, such as... Figure 1 As shown, a heating element 101 and a pot 102 are located in the heating zone, as well as a water tank 103 located at the bottom of the cooking cavity. That is, Figure 1 This is a diagram illustrating how to place a pot on the heating element in the heating zone after removing the cooking base. Furthermore, based on... Figure 1 The diagram shows that users can stew or cook by placing the pot on the heating zone. Furthermore, in addition to... Figure 1 The heating tube 101 shown in the heating area, in this embodiment of the multi-functional cooking appliance, can also have heating tubes set at preset positions such as the top of the cooking cavity and the side of the cooking cavity. The specific settings can be made according to the actual usage. This embodiment of the invention does not limit this.

[0028] further, Figure 2 A flowchart of a cooking control method is shown, such as Figure 2 As shown, it includes the following steps: Step S202: In response to the selection operation for the steam stewing cooking function, obtain the ingredient type information of the ingredients to be cooked; Step S204: Determine the stewing heating mode of the steam stewing cooking function based on the ingredient type information, and the steam mode that matches the ingredient type information. In practical use, in this embodiment of the invention, the heating mode of the steam stewing cooking function is different for different types of ingredients. For example, the stewing time and temperature required for stewing meat and stewing vegetables are different, so different heating modes can be used.

[0029] In this embodiment of the invention, in order to achieve different heating modes, heating tubes can be set at multiple preset positions in the cooking cavity. For example, heating tubes set at the top of the cooking cavity, heating tubes set in the heating area at the bottom of the cooking cavity, and heating tubes set on the side of the cooking cavity. The heating tubes set on the side of the cooking cavity can also be equipped with heating fans. The side of the cooking cavity refers to the side walls and rear side walls of the cooking cavity relative to the cavity door. The specific settings can be made according to the actual use. This embodiment of the invention does not limit this.

[0030] Furthermore, the heating tube at the top of the cooking cavity can be called the upper heating tube, the heating tube in the heating area at the bottom of the cooking cavity can be called the lower heating tube, the heating tube on the side of the cooking cavity can be called the side heating tube, and the heating tube on the rear side wall of the cooking cavity can be called the rear heating tube. By combining heating tubes in different preset positions, the heat intensity of each heating mode can be achieved.

[0031] Different heating modes can also be configured with different steam modes. For example, when high heat is needed for stewing, more steam can be supplied, and conversely, when low heat is needed for stewing, less steam can be supplied. In addition, in order to avoid the problem of high pressure in the cooking cavity due to the continuous accumulation of steam, valves, such as pressure valves or electrically controlled valves, can be installed in the cooking cavity in this embodiment of the invention. By adjusting the opening and closing state of the valves, the steam stewing cooking function can be successfully completed.

[0032] Step S206: Start the steam stewing cooking function, control the multi-functional cooking appliance to perform stewing cooking based on the stewing heating mode, and control the water supply system to deliver steam to the cooking chamber according to the preset steam mode during the stewing cooking process.

[0033] For example, during stewing and cooking, the water supply system can be controlled to generate steam at preset time intervals, and the steam can be delivered to the cooking chamber through the water inlet, so as to intermittently deliver high-temperature steam to the cooking chamber and achieve auxiliary heating in the stewing and cooking process.

[0034] In practical use, users can place the pot containing the ingredients to be cooked and the cooking liquid (such as enough water) directly onto the heating area and then execute the cooking control method of this embodiment of the invention. Alternatively, users can first add the ingredients to be cooked and a small amount of water for steam pretreatment before steam stewing. Furthermore, this embodiment of the invention can also realize the automatic execution of the steam stewing cooking function. That is, users only need to put the ingredients to be steam stewed into the pot. The specific amount of water required for the cooking process can be determined by the multi-functional cooking machine and replenished through the water supply system, avoiding the phenomenon of dry burning or overflow caused by users adding water themselves.

[0035] Specifically, the water supply system includes a water tank, a water pump, an evaporator, and a water inlet connected in sequence; the water inlet is located at the top of the cooking cavity; in this embodiment of the invention, before starting the steam stewing cooking function, a steam pretreatment mode is activated; in the steam pretreatment mode, the water supply system is controlled to operate and steam is generated through the evaporator, and the steam is delivered to the cooking cavity through the water inlet to pretreat the food to be cooked in the pot; then, in response to the end of the steam pretreatment, the water supply system is controlled to replenish water to the pot until the water level in the pot meets the stewing cooking requirements, and then the steam stewing cooking function is activated.

[0036] The duration of the steam pretreatment mode can be set by the user or follow the default procedure; this embodiment of the invention does not impose any restrictions on this.

[0037] Furthermore, in this embodiment of the invention, the steam generation mode can be determined based on the type of food. If the type of food includes pre-configured non-cookable food, the steam generation mode is determined to be the first mode; if the type of food includes pre-configured cookable food, the steam generation mode is determined to be the second mode. In the first mode, the steam temperature of the evaporator is higher than that in the second mode. Then, the evaporator is controlled to generate steam according to the steam generation mode. For example, for non-cookable foods such as meat and ribs that require long cooking times, high-temperature steam in the first mode can be used to soften the food before cooking, shortening the subsequent stewing time. For cookable or fragile foods that are prone to falling apart during cooking, such as tofu, low-temperature steam in the second mode can be used to solidify the food before cooking, allowing it to maintain its basic shape and ensuring the cooking effect. Furthermore, during the steam pretreatment stage, by reasonably adjusting the steam temperature, a condensation film can be formed on the surface of the food. This can prevent moisture loss from the food and also make the food more colorful, resulting in better cooking results. For example, for easily cooked and fragile ingredients such as tofu and fish, direct stewing can easily cause them to deform and fall apart, resulting in poor cooking outcomes. However, if the ingredients are pre-treated with low-temperature steam in the second mode, their structure can be stabilized before stewing. This prevents the ingredients from falling apart and achieving poor cooking results during the subsequent cooking process.

[0038] Furthermore, after steam pretreatment is complete, when the water supply system replenishes water to the pot, it can obtain the pot's volume information and the corresponding liquid parameter range; the water supply system can then replenish water to the pot according to this range. To ensure this water replenishment process meets the requirements for stewing, the multi-functional cooking appliance's scanning function can be activated before cooking to scan the pot for empty pot detection. Specifically, an infrared detector, also known as an infrared probe, can be installed at the top of the cooking cavity of the multi-functional cooking appliance. The detector's position corresponds to the central axis of the heating area. Typically, the heating area is located at the bottom center of the cooking cavity, while the infrared detector is positioned at the top of the central axis of the heating area. The infrared detector is equipped with a rotating wheel structure that can rotate at a preset angle, changing the detection angle of the infrared detector. By increasing the detection range of the infrared detector, comprehensive detection of the cookware can be achieved. During the detection process, the shape and size parameters of the cookware in an empty state, such as the height and diameter of the cookware, can be obtained. The volume information of the cookware and the corresponding liquid parameter range can be calculated. This liquid parameter range indicates the appropriate amount of cooking liquid to be added to the cookware. In addition, this liquid parameter range can also be directly represented by the height of the cookware. For example, when the volume information of the cookware is obtained, a suitable height range can be obtained by referring to the height of the cookware to represent the liquid parameter range, so that the water added by the water supply system meets the height range, avoiding dry burning or overflow during stewing.

[0039] Furthermore, since the steam generated by the evaporator is usually high-temperature steam, the steam stewing cooking function implemented in the above embodiment of the present invention is actually a high-temperature steam stewing cooking mode. Although high-temperature steam cannot directly heat the center area of ​​the food and its softening effect on the food is not as good as microwave cooking, high-temperature steam does not easily destroy the nutrients in the food and does not affect the taste of the food. Therefore, it can effectively improve the cooking effect.

[0040] Furthermore, during stewing and cooking, most ingredients are not fully submerged in water; some always float on the surface. When stewing larger ingredients, due to the limited size of the pot, some ingredients will also protrude above the water. Because this portion of the ingredient cannot directly contact the water, its heating effect is poor. Additionally, it's difficult to stir the food in a multi-functional cooking appliance during stewing, easily leading to uneven heating. This means that the cooking effect of this exposed portion of the ingredient will be relatively poor, affecting its taste (e.g., lack of heat and moisture). However, the steam stewing function implemented by the multi-functional cooking appliance in this embodiment of the invention ensures that even the exposed portions of the ingredient can be heated by steam to compensate for the lack of heat and moisture, thus guaranteeing a good cooking result.

[0041] Furthermore, the cooking method of steam stewing allows for control of the ambient humidity within the cooking cavity of the multi-functional cooking appliance. Specifically, the cooking cavity in this embodiment is also equipped with a humidity sensor. During the stewing process, when the water supply system is controlled to deliver steam to the cooking cavity according to a preset steam mode, the humidity parameters collected by the humidity sensor can be obtained. Based on the humidity parameters, the water supply system is controlled to generate steam, and the steam is delivered to the cooking cavity through the water inlet at preset time intervals, so that the humidity parameters of the cooking cavity meet the humidity requirements of the steam stewing cooking function.

[0042] By employing the above method, steam can be continuously supplied to the cooking cavity of the multi-functional cooking appliance, maintaining a high-humidity environment within the cavity. This not only keeps the food moist, improving its texture, but also reduces the oxygen content within the cavity, inhibiting fat oxidation. For young people today who pursue a low-fat lifestyle, food cooked in this way is more nutritious and healthier.

[0043] Furthermore, in this embodiment of the invention, the above-mentioned stewing heating mode includes a high-heat heating mode, a medium-heat heating mode, a low-heat heating mode, and a keep-warm mode configured sequentially for stewing cooking functions, as well as the duration of each heating mode; wherein, the cooking temperature corresponding to the high-heat heating mode, medium-heat heating mode, low-heat heating mode, and keep-warm mode decreases sequentially; when controlling the multi-functional cooking appliance to perform stewing cooking based on the stewing heating mode, the multi-functional cooking appliance can be controlled to execute the high-heat heating mode, medium-heat heating mode, and low-heat heating mode sequentially according to the duration of each heating mode, and finally keep warm in the keep-warm mode. That is, during normal stewing, the multi-functional cooking appliance executes the high-heat heating mode, medium-heat heating mode, and low-heat heating mode sequentially, and the heating temperature and heating duration of each heating mode are different for different types of ingredients.

[0044] Furthermore, the operation of the heating elements differs under different heating modes. Taking an example where an upper heating element is located at the top of the cooking cavity, a lower heating element in the heating area, side heating elements and a rear heating element are located on the sides of the cooking cavity, and a fan is installed inside the cooking cavity, when the upper heating element, lower heating element, side heating element, rear heating element, and heating fan operate simultaneously, the high-heat mode described in this embodiment of the invention can be achieved. In this case, the heating elements in the three directions other than the direction of the cavity door can operate at a higher power, rapidly increasing the temperature inside the cooking cavity and the cookware. When the upper heating element and lower heating element, or the lower heating element and side heating element are operating, a medium-heat mode can be achieved. When only the lower heating element is operating, a low-heat mode can be achieved. Additionally, a heat preservation mode can be set; for example, when only the side heating element is operating, a certain cooking temperature can be maintained. The specific heating mode can be set according to actual usage, and this embodiment of the invention does not impose any limitations on this.

[0045] Furthermore, after the aforementioned steam pretreatment mode is completed, when the water supply system replenishes water to the cooker, the water pump can be controlled to draw water from the water tank and deliver it to the evaporator; then, the evaporator is controlled to heat the water to obtain hot water at a preset temperature, and the hot water is delivered to the cooker through the water inlet. That is, in this embodiment of the invention, when replenishing water to the cooker, hot water can be added directly to shorten the cooking time. The specific temperature of the hot water during replenishment can be set according to actual usage conditions, and this embodiment of the invention does not impose any restrictions on this.

[0046] Furthermore, in this embodiment of the invention, during the execution of the stewing and cooking function, the liquid level of the cooking liquid in the pot can also be monitored; if the liquid level is found to meet the pre-configured water replenishment conditions, the water supply system is controlled to operate so as to replenish water to the pot through the water supply system.

[0047] The method of adding water during the stewing and cooking process described above can prevent dry burning or overflowing during stewing. Specifically, if the liquid level is detected to be lower than a preset first liquid level threshold, it is determined that the liquid level meets the preset first water replenishment condition; if the liquid level is detected to be higher than a preset second liquid level threshold, it is determined that the liquid level meets the preset second water replenishment condition. The first and second liquid level thresholds are determined based on the volume information of the pot, and the first liquid level threshold is lower than the second liquid level threshold.

[0048] In practical use, the liquid level of the cooking liquid can be monitored using an infrared detector. Furthermore, to determine the first and second liquid level thresholds corresponding to the volume information of the cookware, the liquid level height can be further determined based on the volume information during cookware detection. In practical use, a database can be pre-configured, recording pre-configured cookware volume information, cookware height, and other parameters, as well as the corresponding liquid level thresholds for these parameters. This allows the acquisition of the first and second liquid level thresholds during actual cooking to determine whether water needs to be added. Specific implementation depends on the actual usage; this embodiment of the invention does not impose any limitations.

[0049] Furthermore, the appropriate liquid parameter range corresponding to the aforementioned volume information is also used to determine whether the content of cooking liquid in the pot is appropriate, avoiding dry burning or overflow. The aforementioned first and second liquid level height thresholds can also be set with reference to the liquid parameter range. For example, if the liquid level is below the first liquid level height threshold, there is a risk of dry burning; if it is above the second liquid level height threshold, there is a risk of overflow. Therefore, whether the liquid level is below the preset first liquid level height threshold or above the preset second liquid level height threshold, water needs to be added.

[0050] Specifically, in this embodiment of the invention, if the liquid level is detected to meet the first water replenishment condition, the water pump is controlled to draw water from the water tank and deliver it to the evaporator; the evaporator is controlled to heat the water and deliver the heated water to the water inlet to replenish the pot; if the liquid level is detected to meet the second water replenishment condition, the water pump is controlled to draw water from the water tank and deliver the drawn water directly to the water inlet to replenish the pot. That is, when the liquid level is lower than the first liquid level threshold, hot water is added to the pot. This is because when the liquid level is lower than the first liquid level threshold, there is a risk of dry burning. If cold water is added directly at this time, it will cause a sudden drop in the temperature inside the pot, which may affect the cooking effect of the food. Therefore, in order to ensure the cooking effect, when there is a risk of dry burning, the water is first heated by the evaporator to obtain hot water before adding hot water to the pot to ensure the heating effect. When the liquid level exceeds the second threshold, cold water is added. This is because a liquid level exceeding the preset second threshold poses a risk of overflow. Overflow occurs because starch in the ingredients produces a large amount of starch foam during dissolution and heating. This foam accumulates in the pot until it exceeds the pot's walls, eventually overflowing. To eliminate the starch foam, hot water should not be added; instead, a small amount of cold water should be added. Due to the temperature change, the structure of the starch foam is broken down, eliminating the foam and naturally preventing overflow. Furthermore, the aforementioned liquid level exceeding the second threshold is usually caused by overflow during stewing. Therefore, when the second water replenishment condition corresponding to overflow is met—that is, the liquid level exceeds the second threshold—water can be directly drawn from the water tank to replenish the pot.

[0051] In addition, in this embodiment of the invention, the cooking mode of the steam stewing cooking function can also be configured by the user. Specifically, the user can configure it in the graphical user interface provided by the multi-functional cooking machine, or on the user terminal. Since the user terminal can communicate with the multi-functional cooking machine, the cooking control process can also be realized.

[0052] Specifically, taking the configuration provided by the user through the graphical user interface of the multi-functional cooking appliance as an example, the multi-functional cooking appliance can respond to the heating mode and steam mode of the stewing cooking function configured by the user through the graphical user interface. For example, the user can configure the heat and duration of stewing cooking according to the ingredients to be cooked, as well as the steam temperature and steam duration of the steam mode, etc. Then, the multi-functional cooking appliance generates a cooking program based on the heating mode and steam mode configured by the user. When the user starts the steam stewing cooking function, the multi-functional cooking appliance can be controlled to run according to the cooking program configured by the user to perform the steam stewing cooking function.

[0053] In addition, users can also use the steam pretreatment mode separately according to their actual cooking needs. For example, they can use the steam pretreatment mode of the multi-functional cooking appliance to pretreat the ingredients, and then use other cooking functions such as steaming, baking, frying, and microwaving, or use other cooking utensils, etc. The specific settings can be made according to the actual usage situation, and the embodiments of the present invention do not limit this.

[0054] Furthermore, embodiments of the present invention also provide a general flow chart of a cooking control method, including the following steps: S1: The multi-functional cooking appliance has started working; S2: Users select the corresponding recipe according to their cooking needs; the multi-functional cooking machine will adopt different heating times and heating temperatures according to the different requirements of the recipe; S3: The user places the pot containing the ingredients in the center of the lower heating element and then closes the cavity door of the multi-functional cooking appliance; S4: The multi-functional cooking appliance uses steam to pre-treat ingredients in different ways depending on the type of ingredients. Specifically, it activates the steam pre-treatment mode, which mainly involves two methods: First, for non-cookable ingredients that require long cooking times, high-temperature steam can be used to soften them before cooking, shortening the subsequent stewing time. Second, for fragile ingredients that are prone to falling apart during cooking, low-temperature steam can be used to solidify them before cooking, allowing them to maintain their basic shape and ensuring optimal cooking results. The specific steam pre-treatment mode and steam temperature settings can be adjusted according to actual usage; this embodiment of the invention does not impose any limitations on these settings.

[0055] It is important to note that when performing steam pretreatment in the steam pretreatment mode, the pot should be kept almost dry or contain only a small amount of water. Excessive water in the pot will prevent the food from directly contacting the steam, affecting the effectiveness of the steam pretreatment. If the food does not require steam pretreatment, this step can be skipped.

[0056] S5: Because the amount of water in the pot is too small in the steam pretreatment mode, it is not possible to carry out subsequent stewing and cooking. Therefore, it is necessary to add water before stewing. After ensuring that there is enough water in the pot, stewing and cooking can be carried out. At this time, hot water can be used to add water directly without affecting the cooking temperature of the ingredients. That is, the evaporator is controlled to heat the water to obtain hot water at the preset temperature, and the hot water is delivered to the pot through the water inlet.

[0057] S6: Start the stewing and cooking function. During the stewing and cooking process, the multi-functional cooking machine needs to continuously replenish steam into the pot to ensure that the humidity in the cooking cavity is suitable and the food can be kept moist. If the user wants the recipe to be healthier, they can continue to increase the amount of steam in the environment to inhibit the oxidation of fat in the food and thus achieve low-fat food. For some parts of the ingredients that are above the water surface, steam can also be used to assist in cooking, ensuring good cooking results. S7: Multi-functional cooking machine that can cook recipes; S8: The multi-functional cooking appliance has finished its work.

[0058] The cooking control method provided in this invention combines steaming and stewing functions to optimize the stewing and cooking effect, providing users with a better cooking experience.

[0059] Furthermore, based on the above embodiments, this invention also provides a multi-functional cooking appliance. The cooking cavity of the multi-functional cooking appliance has a heating area at the bottom. The heating area is used to place a pot for stewing or cooking. The multi-functional cooking appliance is also equipped with a water supply system. The water supply system includes a water tank, a water pump, an evaporator, and a water inlet connected in sequence. The water inlet is located at the top of the cooking cavity.

[0060] Furthermore, the controller of this multi-functional cooking appliance is equipped with a cooking control device; such as... Figure 3 The diagram shows a structural schematic of a cooking control device, which includes: The acquisition module 30 is used to respond to the selection operation for the steam stewing cooking function and acquire the ingredient type information of the ingredients to be cooked; The determining module 32 is used to determine the stewing heating mode of the steam stewing cooking function based on the ingredient type information, and the steam mode that matches the ingredient type information; The cooking module 34 is used to start the steam stewing cooking function, control the multi-functional cooking appliance to perform stewing cooking based on the stewing heating mode, and control the water supply system to deliver steam to the cooking chamber according to the preset steam mode during the stewing cooking process.

[0061] The cooking control device provided in this embodiment of the invention has the same technical features as the cooking control method provided in the above embodiments, so it can also solve the same technical problems and achieve the same technical effects.

[0062] Furthermore, embodiments of the present invention also provide an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the steps of the above method.

[0063] This invention also provides a computer-readable storage medium storing a computer program, which, when executed by a processor, performs the steps of the above-described method.

[0064] Furthermore, embodiments of the present invention also provide a schematic diagram of the structure of an electronic device, such as... Figure 4 The diagram shows the structure of the electronic device, which includes a processor 41 and a memory 40. The memory 40 stores computer-executable instructions that can be executed by the processor 41, and the processor 41 executes the computer-executable instructions to implement the above-described method.

[0065] exist Figure 4 In the illustrated embodiment, the electronic device further includes a bus 42 and a communication interface 43, wherein the processor 41, the communication interface 43, and the memory 40 are connected via the bus 42.

[0066] The memory 40 may include high-speed random access memory (RAM) and may also include non-volatile memory, such as at least one disk storage device. Communication between this system network element and at least one other network element is achieved through at least one communication interface 43 (which can be wired or wireless), such as the Internet, wide area network, local area network, metropolitan area network, etc. The bus 42 may be an ISA (Industry Standard Architecture) bus, a PCI (Peripheral Component Interconnect) bus, or an EISA (Extended Industry Standard Architecture) bus, etc. The bus 42 can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 4 The symbol is represented by a single double-headed arrow, but this does not mean that there is only one bus or one type of bus.

[0067] Processor 41 may be an integrated circuit chip with signal processing capabilities. In implementation, each step of the above method can be completed by the integrated logic circuitry in the hardware of processor 41 or by software instructions. Processor 41 can be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc.; it can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in the embodiments of this invention can be directly implemented by a hardware decoding processor, or implemented by a combination of hardware and software modules in the decoding processor. The software modules can reside in random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, registers, or other mature storage media in the art. The storage medium is located in the memory, and the processor 41 reads the information in the memory and uses its hardware to complete the aforementioned method.

[0068] The cooking control method and the computer program product of the multi-functional cooking appliance provided in the embodiments of the present invention include a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the methods described in the preceding method embodiments. For specific implementation, please refer to the method embodiments, which will not be repeated here.

[0069] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the device described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0070] Furthermore, in the description of the embodiments of the present invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on the specific circumstances.

[0071] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0072] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," 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 the invention and for 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 the invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0073] Finally, it should be noted that the above embodiments are merely specific implementations of the present invention, used to illustrate the technical solutions of the present invention, and not to limit it. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments within the technical scope disclosed in the present invention, or make equivalent substitutions for some of the technical features; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A cooking control method, characterized in that, This is applied to a multi-functional cooking appliance, wherein a heating area is provided at the bottom of the cooking cavity; the heating area is used to place a pot for stewing or cooking. The multi-functional cooking appliance is also equipped with a water supply system; The method includes: In response to the selection operation of the steam stewing cooking function, obtain the ingredient type information of the ingredients to be cooked; The stewing heating mode of the steam stewing cooking function is determined based on the ingredient type information, as well as the steam mode that matches the ingredient type information; The steam stewing cooking function is activated, and the multi-functional cooking appliance is controlled to perform stewing cooking based on the stewing heating mode. During the stewing cooking process, the water supply system is controlled to deliver steam to the cooking chamber according to the preset steam mode.

2. The method according to claim 1, characterized in that, The water supply system includes a water tank, a water pump, an evaporator, and a water inlet connected in sequence; the water inlet is located at the top of the cooking cavity. The method further includes: Before starting the steam stewing cooking function, start the steam pretreatment mode; In the steam pretreatment mode, the water supply system is controlled to operate and steam is generated through the evaporator. The steam is then delivered to the cooking chamber through the water inlet to pre-treat the food to be cooked in the pot. Upon completion of the steam pretreatment, the water supply system is controlled to replenish water to the pot until the water level in the pot meets the requirements for stewing and cooking, at which point the steam stewing and cooking function is activated.

3. The method according to claim 2, characterized in that, In the steam pretreatment mode, the steps of controlling the operation of the water supply system and generating steam through the evaporator include: The steam generation mode is determined based on the ingredient type information. If the ingredient type information is a pre-configured non-cookable ingredient, the steam generation mode is determined to be a first mode; if the ingredient type information is a pre-configured cookable ingredient, the steam generation mode is determined to be a second mode. In the first mode, the steam temperature of the evaporator is higher than that in the second mode. The evaporator is controlled to generate steam according to the steam generation mode.

4. The method according to claim 2, characterized in that, The steps of controlling the water supply system to replenish water to the cookware include: Obtain the volume information of the cookware, and the range of liquid parameters corresponding to the volume information; The water supply system is controlled to replenish water to the cookware according to the liquid parameter range.

5. The method according to claim 1, characterized in that, The stewing heating mode includes a high-heat heating mode, a medium-heat heating mode, a low-heat heating mode, and a keep-warm mode configured in sequence, as well as the duration of each heating mode; wherein, the cooking temperature corresponding to the high-heat heating mode, the medium-heat heating mode, the low-heat heating mode, and the keep-warm mode decreases in sequence; Based on the stewing heating mode, the multi-functional cooking appliance is controlled to perform stewing cooking steps, including: The multi-functional cooking appliance is controlled to sequentially execute the high-heat mode, the medium-heat mode, and the low-heat mode according to the duration of each heating mode.

6. The method according to claim 5, characterized in that, The cooking cavity is also equipped with a humidity sensor; The step of controlling the water supply system to deliver steam to the cooking chamber according to a preset steam mode during the stewing and cooking process includes: Obtain the humidity parameters collected by the humidity sensor; The water supply system generates steam based on the humidity parameters, and the steam is delivered to the cooking chamber at preset time intervals so that the humidity parameters of the cooking chamber meet the humidity requirements of the steam stewing cooking function.

7. The method according to claim 2, characterized in that, The method further includes: During the execution of the stewing and cooking function, the liquid level of the cooking liquid in the pot is monitored; If the liquid level is detected to meet the pre-configured water replenishment conditions, the water supply system is controlled to operate in order to replenish water to the cookware through the water supply system.

8. The method according to claim 7, characterized in that, The step of monitoring the liquid level in the cookware includes: If the liquid level is detected to be lower than a preset first liquid level threshold, then it is determined that the liquid level meets the pre-configured first water replenishment condition; If the liquid level is detected to be higher than a preset second liquid level threshold, it is determined that the liquid level meets the pre-configured second water replenishment condition; wherein the first liquid level threshold and the second liquid level threshold are determined based on the volume information of the cookware, and the first liquid level threshold is less than the second liquid level threshold.

9. The method according to claim 8, characterized in that, The step of controlling the operation of the water supply system to replenish water to the cookware through the water supply system includes: If the liquid level is detected to meet the first water replenishment condition, the water pump is controlled to draw water from the water tank and deliver it to the evaporator; the evaporator is controlled to heat the water and deliver the heated water to the water inlet to replenish water to the cookware through the water inlet; If the monitored liquid level meets the second water replenishment condition, the water pump is controlled to draw water from the water tank; and the drawn water is directly delivered to the water replenishment port to replenish water to the cookware through the water replenishment port.

10. A multi-functional cooking appliance, characterized in that, The multi-functional cooking appliance has a heating area at the bottom of its cooking cavity; the heating area is used to place pots for stewing and cooking; the multi-functional cooking appliance is also equipped with a water supply system. The controller of the multi-functional cooking appliance is equipped with a cooking control device; The cooking control device includes: The acquisition module is used to respond to the selection operation for the steam stewing cooking function and acquire the ingredient type information of the ingredients to be cooked; The determining module is used to determine the stewing heating mode of the steam stewing cooking function based on the ingredient type information, and the steam mode that matches the ingredient type information; The cooking module is used to start the steam stewing cooking function, control the multi-functional cooking appliance to perform stewing cooking based on the stewing heating mode, and control the water supply system to deliver steam to the cooking chamber according to the preset steam mode during the stewing cooking process.

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