Cooking appliance, and control method, control device and readable storage medium thereof

Abstract

This invention proposes a cooking appliance and its control method, control device, and readable storage medium. The cooking appliance includes a cooking cavity and a hot air assembly. The hot air assembly is used to deliver hot air to the cooking cavity. The control method includes: responding to a cooking input command and executing a first cooking operation, the first cooking operation including: increasing the humidity in the cooking cavity; maintaining the humidity in the cooking cavity at a set humidity, or controlling the first cooking operation to continue for a first duration; and, if the first cooking operation reaches the first duration, executing a second cooking operation for a second duration, the second cooking operation including: stopping the increase of humidity in the cooking cavity and controlling the hot air assembly to heat the cooking cavity so that the temperature in the cooking cavity is maintained at a first set temperature. This allows the dissolved gelatin to maintain a certain shape and fully expand while ensuring the internal juices and tenderness of the meat, resulting in a crisper skin and a crunchy texture in the finished meat.

Description

Technical Field

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

[0002] Currently, people's demand for crispy food is increasing day by day. Air fryers, a related technology, generally achieve the crisping effect on the surface of meat by extending the cooking time. However, long-term baking causes serious loss of juice inside the food, and the collagen in the surface eventually sticks together to form a hard layer, resulting in hard and tough food with poor taste after cooking. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] Therefore, the first aspect of the present invention is to provide a method for controlling cooking utensils.

[0005] A second aspect of the invention is to provide a control device for a cooking appliance.

[0006] A third aspect of the invention is to provide a control device for a cooking appliance.

[0007] A fourth aspect of the present invention is to provide a readable storage medium.

[0008] The fifth aspect of the invention is to provide a cooking utensil.

[0009] In view of the above, according to a first aspect of the present invention, a control method for a cooking appliance is provided, the cooking appliance including a cooking cavity and a hot air assembly, the hot air assembly being used to deliver hot air to the cooking cavity, the control method including: in response to a cooking input command, performing a first cooking operation, the first cooking operation including: increasing the humidity in the cooking cavity; maintaining the humidity in the cooking cavity at a set humidity, or controlling the first cooking operation to continue for a first duration; if the first cooking operation reaches the first duration, performing a second cooking operation for a second duration, the second cooking operation including: stopping the increase of humidity in the cooking cavity, and controlling the hot air assembly to heat the cooking cavity so that the temperature in the cooking cavity is maintained at a first set temperature.

[0010] The present invention provides a control method for a cooking appliance, the cooking appliance including a cooking cavity and a hot air assembly, specifically, the hot air assembly capable of delivering hot air to the cooking cavity. Optionally, the hot air assembly includes a heating element and a fan.

[0011] In response to cooking input commands, such as when a user wants to prepare crispy chicken legs or crispy pork belly, they select the corresponding control button on the cooking appliance's control panel—this is the cooking input command. It's understandable that when a user wants to cook other ingredients, they can select other corresponding control buttons on the cooking appliance's control panel.

[0012] Specifically, when cooking meat with a skin, first increase the humidity inside the cooking chamber and maintain it at a set humidity level, or continuously increase the humidity inside the cooking chamber for the first time period. It is understood that the skin of meat contains collagen in addition to fat. Collagen forms gelatin when heated, and gelatin can form a brittle layer after solidification. Because gelatin has good hygroscopic properties, increasing the humidity inside the cooking chamber can promote the decomposition of collagen in the skin, accelerate the dissolution of gelatin, increase the accumulation of gelatin, and allow the gelatin to absorb water and form a relaxed structure.

[0013] The method of continuously increasing the humidity inside the cooking cavity during the first period of time eliminates the need for real-time humidity monitoring, which helps reduce costs.

[0014] After the first cooking time, the humidity inside the cooking chamber is stopped, and the cooking chamber is heated by the hot air component. In other words, before roasting the meat, the humidity inside the cooking chamber is increased, which promotes the gelatin to dissolve faster. This allows the dissolved gelatin to maintain a certain shape and fully expand, while ensuring the internal juices and tenderness of the meat. This increases the airiness and makes the skin of the meat significantly less piercing, resulting in greater crispness and a crisp texture, thus improving the user experience.

[0015] In addition, compared to the multiple processes required in other technologies for preparing crispy pork belly, such as blanching, marinating, tying the skin, brushing with white vinegar, rubbing with salt, steaming, and roasting, this method simplifies the cooking process and quickly and easily improves the crispness of the ingredient's skin.

[0016] In addition, the control method for cooking appliances according to the above-described technical solution provided by the present invention may also have the following additional technical features:

[0017] In some technical solutions, the cooking appliance may optionally include a humidifying device connected to the cooking cavity to increase the humidity inside the cooking cavity. Specifically, this includes: controlling the humidifying device to inject a humidifying medium into the cooking cavity, the humidifying medium including liquid or steam; and stopping the increase in humidity inside the cooking cavity, specifically by controlling the humidifying device to stop operating.

[0018] In this technical solution, the cooking appliance is further defined as including a humidifying device. Specifically, the humidifying device is connected to the cooking cavity. Optionally, the humidifying device includes a steam generating device and a spraying device. Specifically, when the humidifying device includes a steam generating device, steam is directly injected into the cooking cavity to increase the humidity inside the cooking cavity. When the humidifying device includes a spraying device, liquid (e.g., water) is sprayed into the cooking cavity. The sprayed liquid can form steam under the action of a heating element (e.g., the heating element of a hot air assembly) inside the cooking cavity to humidify the cooking cavity.

[0019] Understandably, because steam has a certain temperature, the collagen in the surface of meat is heated and converted into gelatin. Since gelatin is hygroscopic, this process promotes the dissolution of as much gelatin as possible. When entering the high-temperature puffing stage (the second cooking operation is performed within the second time period), the humidification device is turned off, that is, the humidity in the cooking cavity is stopped. At the same time, the hot air component is turned on to heat the cooking cavity, and the gelatin fully puffs up to form a crispy surface, which enhances the crispy texture of the cooked meat.

[0020] In some technical solutions, the first cooking operation may optionally include: controlling the hot air assembly to start working, so as to heat the cooking cavity and cause turbulence in the gas inside the cooking cavity.

[0021] In this technical solution, during the water retention and coagulation stage (the first cooking operation is performed within the first time period), the hot air component can be turned on to heat the cooking cavity through the hot air flow generated by the hot air component, thereby improving the cooking efficiency of the ingredients and shortening the cooking time.

[0022] Furthermore, when the humidification device includes a spray device, i.e., when liquid water molecules are sprayed into the cooking cavity, the heating element of the hot air assembly can heat the liquid water molecules to form steam to humidify the cooking cavity.

[0023] Moreover, since the collagen in the skin of meat is converted into gelatin when heated, increasing the heat source in the cooking cavity can promote the rapid conversion of collagen. At the same time, increasing the humidity in the cooking cavity can promote the dissolution of gelatin as much as possible.

[0024] Optionally, when heating using the hot air assembly, the temperature of the cooking cavity does not exceed 230°C. Optionally, when heating using the hot air assembly, the temperature of the cooking cavity does not exceed 120°C.

[0025] In some technical solutions, optionally, before performing the second cooking operation, the control method further includes: performing a cooking operation within a third time period if the thickness of the skin of the meat to be cooked is greater than or equal to a set thickness, the cooking operation including: controlling the humidification device and the hot air assembly to operate simultaneously so that the temperature inside the cooking cavity is maintained at a second set temperature; wherein the first set temperature is less than or equal to the second set temperature.

[0026] In this technical solution, before entering the high-temperature puffing stage, the thickness of the skin of the meat to be cooked determines whether to enter the cooking stage (perform the cooking operation). That is, when the skin of the meat is thick, such as pork belly with skin, cooking is carried out before the high-temperature puffing stage to ensure that the meat is fully cooked.

[0027] In detail, the humidifier and the hot air assembly operate simultaneously. Understandably, when the humidifier injects steam into the cooking cavity to increase humidity, the cooking stage begins, and the humidifier continues to operate. When the humidity in the cooking cavity is increased by reducing the airflow area at the air outlet, the cooking stage begins, and the humidifier activates.

[0028] Optionally, the third duration is between 5 minutes and 60 minutes.

[0029] Optionally, the second set temperature is between 70°C and 200°C.

[0030] In some technical solutions, the hot air assembly optionally includes multiple heating elements and a fan. Controlling the operation of the hot air assembly specifically includes controlling at least one heating element to operate and controlling the fan to operate at a first speed.

[0031] In this technical solution, the hot air assembly is defined to include multiple heating elements and a fan. It is understood that the multiple heating elements can be distributed in different positions in the cooking cavity. For example, at least one heating element is located at the top of the cooking cavity, i.e., the top heat source, and at least one heating element is located at the bottom of the cooking cavity, i.e., the bottom heat source.

[0032] During the cooking stage, at least one heating element is operational. Specifically, when only one heating element is operational, it is considered a single heat source; when multiple heating elements are operational simultaneously, it is considered a multi-heat source. At the same time, the fan operates at its initial rotation speed, creating a hot airflow that circulates within the cooking cavity, thereby accelerating the thorough cooking of the food.

[0033] Optionally, the first speed is between 0 rpm and 2500 rpm.

[0034] In some technical solutions, optionally, if the thickness of the meat's outer skin is greater than or equal to a set thickness, the first cooking operation further includes: controlling the fan to stop running; if the thickness of the meat's outer skin is less than the set thickness, the first cooking operation further includes: controlling the fan to run at a second speed.

[0035] In this technical solution, when the skin of meat is relatively thick, such as pork belly with skin, the fan does not work during the water retention and coagulation stage, thereby ensuring that the cooking cavity can be fully humidified, and thus ensuring that more gelatin is converted and dissolved.

[0036] When the skin of meat products is relatively thin, such as chicken legs and chicken wings with skin, the fan operates at the second speed during the water retention and coagulation stage.

[0037] Optionally, the second speed is between 0 rpm and 1500 rpm.

[0038] In some technical solutions, optionally, the hot air assembly is controlled to heat the cooking cavity so that the temperature inside the cooking cavity is maintained at a first set temperature. Specifically, this includes controlling the operation of multiple heating elements and controlling the fan to operate at a third speed.

[0039] In this technical solution, during the high-temperature puffing stage, the humidification device stops operating, multiple heating elements operate simultaneously, and the fan runs at high speed to heat the cooking cavity at high temperature. This ensures that the juices inside the meat and the tenderness of the meat are preserved, while allowing the dissolved gelatin to fully puff up, forming a crispy skin. This enhances the crispness of the food skin after cooking and achieves a crisp texture.

[0040] Optionally, the third speed is between 1500 rpm and 2500 rpm.

[0041] In some technical solutions, optionally, the cooking appliance also includes an air outlet connected to the cooking cavity to increase the humidity inside the cooking cavity. Specifically, this includes: controlling the flow area of ​​the air outlet to decrease to a first area; stopping the increase in humidity inside the cooking cavity, specifically including: controlling the flow area of ​​the air outlet to increase to a second area; wherein the second area is larger than the first area.

[0042] This technical solution defines another way to increase humidity inside the cooking cavity. Specifically, it controls and reduces the flow area of ​​the air vent. It can be understood that during the cooking process, the moisture in the food will form steam inside the cooking cavity. By reducing the flow area of ​​the air vent, that is, reducing the steam discharge, the humidity inside the cooking cavity is increased.

[0043] Because gelatin is hygroscopic, it can be made to dissolve as much gelatin as possible. When entering the high-temperature puffing stage (performing the second cooking operation), the flow area of ​​the air outlet is increased, that is, the humidity inside the cooking cavity is stopped from increasing. At the same time, the hot air component is turned on to heat the cooking cavity, and the gelatin fully puffs up to form a crispy skin, which enhances the crispy texture of the meat after cooking.

[0044] The second area is larger than the first area. This can be understood as the second area being the initial flow area of ​​the air outlet, and the first area being the reduced flow area of ​​the air outlet. In other words, increasing the flow area of ​​the air outlet restores the flow area of ​​the air outlet to its initial state.

[0045] Optionally, the airflow area of ​​the air outlet can be adjusted by partially blocking or unblocking it. The specific settings can be configured according to actual needs.

[0046] Optionally, while injecting steam into the cooking cavity, the airflow area of ​​the air outlet can be reduced to quickly increase the humidity inside the cooking cavity and shorten the cooking time.

[0047] In some technical solutions, the first cooking operation may optionally include: controlling the hot air assembly to start working in order to heat the cooking cavity.

[0048] In this technical solution, when increasing the humidity inside the cooking cavity by reducing the air outlet flow area, the hot air component needs to be turned on to provide a heat source for the cooking cavity, so that the collagen in the surface of the meat is heated and converted into gelatin. Due to the increased humidity inside the cooking cavity, the gelatin can be dissolved.

[0049] In some technical solutions, optionally, before controlling the hot air assembly to heat the cooking cavity, the second cooking operation further includes: determining a first set temperature based on the thickness of the skin of the meat ingredient to be cooked.

[0050] In this technical solution, since the high-temperature puffing stage involves heating the cooking cavity at high temperatures, the first set temperature is determined according to the thickness of the skin of the food to be cooked. That is, the high-temperature heating temperature varies depending on the thickness of the skin of the meat. This ensures that the skin gelatin is fully puffed while preventing the skin of the meat from gelatinizing, which helps to further ensure the taste of the food after cooking.

[0051] In some technical solutions, optionally, a first set temperature is determined based on the thickness of the skin of the meat to be cooked. Specifically, when the thickness of the skin of the meat is greater than or equal to the set thickness, the first set temperature is a first temperature; when the thickness of the skin of the meat is less than the set thickness, the first set temperature is a second temperature, and the second temperature is less than the first temperature.

[0052] In this technical solution, when the meat's outer skin is thick, the cooking chamber temperature is maintained at a first temperature during the high-temperature puffing stage. When the meat's outer skin is thin, the cooking chamber temperature is maintained at a second temperature during the high-temperature puffing stage. That is, the high-temperature heating temperature varies depending on the thickness of the meat's outer skin. This ensures that the outer skin gelatin puffs up fully while preventing the meat's outer skin from gelatinizing, which helps to further ensure the texture of the cooked food.

[0053] Optionally, the first set temperature is between 70°C and 300°C.

[0054] Optionally, the first temperature is between 200°C and 300°C.

[0055] Optionally, the second temperature is between 70°C and 250°C.

[0056] In some technical solutions, optionally, the humidity d is set to satisfy 60%rh≤d≤100%rh; and / or the first time duration t1 and the total cooking time t are satisfied that t1≤t / 2; and / or the second time duration t2 is satisfied that 5min≤t2≤60min; and / or the first set temperature T1 is satisfied that 70℃≤T1≤300℃.

[0057] In this technical solution, the humidity is set between 60% RH and 100% RH. Even if the cooking cavity is fully humidified to promote the gelatin to fully transform and dissolve, when entering the high-temperature puffing stage, the hot air component heats the cooking cavity, and the gelatin fully puffs up to form a crispy skin, thereby improving the crispy texture of the meat after cooking.

[0058] t1 is less than or equal to t / 2, meaning the first cooking time does not exceed half of the total cooking time. This can be understood as follows: when the cooking process only includes the water-retention and coagulation stage and the high-temperature puffing stage, t equals t1 + t2, i.e., t1 is less than or equal to t2. When the cooking process includes the water-retention and coagulation stage, the maturation stage, and the high-temperature puffing stage, t equals t1 + t2 + t3, where t3 is the third cooking time.

[0059] Since the first cooking time does not exceed half of the total cooking time, it ensures that the gelatin is fully converted and dissolved while also ensuring the formation of a crispy outer layer, giving the cooked food a crisp texture and improving the user experience.

[0060] The second time is between 5 minutes and 60 minutes, that is, the high-temperature puffing stage lasts between 5 minutes and 60 minutes, to ensure that the gelatin is fully puffed and has a full airy feel.

[0061] The first set temperature is between 70℃ and 300℃, which heats the cooking cavity at a high temperature. While ensuring the juices inside the meat and the tenderness of the meat, the gelatin that is dissolved maintains a certain shape and expands fully, increasing the airiness. This significantly reduces the piercing force of the surface of the meat, making it more brittle and giving it a crisp texture, thus improving the user experience.

[0062] According to a second aspect of the present invention, the present invention provides a control device for a cooking appliance, the cooking appliance including a cooking cavity and a hot air assembly, the hot air assembly being used to deliver hot air to the cooking cavity, the control device including: a processing unit being used to execute a first cooking operation in response to a cooking input command, the first cooking operation including: increasing the humidity in the cooking cavity; maintaining the humidity in the cooking cavity at a set humidity, or controlling the first cooking operation to continue for a first duration; when the first cooking operation reaches the first duration, the processing unit is further used to execute a second cooking operation for a second duration, the second cooking operation including: stopping the increase of humidity in the cooking cavity, and controlling the hot air assembly to heat the cooking cavity to maintain the temperature in the cooking cavity at a first set temperature.

[0063] The technical solution of this application proposes a control device for a cooking appliance, which includes a cooking cavity and a hot air assembly. Specifically, the hot air assembly is capable of delivering hot air to the cooking cavity. Optionally, the hot air assembly includes a heating element and a fan.

[0064] In response to cooking input commands, such as when a user wants to prepare crispy chicken legs or crispy pork belly, they select the corresponding control button on the cooking appliance's control panel—this is the cooking input command. It's understandable that when a user wants to cook other ingredients, they can select other corresponding control buttons on the cooking appliance's control panel.

[0065] Specifically, when cooking meat with a skin, first increase the humidity inside the cooking chamber and maintain it at a set humidity level, or continuously increase the humidity inside the cooking chamber for the first time period. It is understood that the skin of meat contains collagen in addition to fat. Collagen forms gelatin when heated, and gelatin can form a brittle layer after solidification. Because gelatin has good hygroscopic properties, increasing the humidity inside the cooking chamber can promote the decomposition of collagen in the skin, accelerate the dissolution of gelatin, increase the accumulation of gelatin, and allow the gelatin to absorb water and form a relaxed structure.

[0066] The method of continuously increasing the humidity inside the cooking cavity during the first period of time eliminates the need for real-time humidity monitoring, which helps reduce costs.

[0067] After the first cooking time, the humidity inside the cooking chamber is stopped, and the cooking chamber is heated by the hot air component. In other words, before roasting the meat, the humidity inside the cooking chamber is increased, which promotes the gelatin to dissolve faster. This allows the dissolved gelatin to maintain a certain shape and fully expand, while ensuring the internal juices and tenderness of the meat. This increases the airiness and makes the skin of the meat significantly less piercing, resulting in greater crispness and a crisp texture, thus improving the user experience.

[0068] In addition, compared to the multiple processes required in other technologies for preparing crispy pork belly, such as blanching, marinating, tying the skin, brushing with white vinegar, rubbing with salt, steaming, and roasting, this method simplifies the cooking process and quickly and easily improves the crispness of the ingredient's skin.

[0069] In addition, the control device for the cooking appliance according to the above-described technical solution provided by the present invention may also have the following additional technical features:

[0070] In the above technical solution, the cooking appliance further includes a humidifying device, which is connected to the cooking cavity. The processing unit is specifically used to control the humidifying device to inject a humidifying medium into the cooking cavity, which includes liquid or steam. The processing unit is also specifically used to control the humidifying device to stop operating.

[0071] In this technical solution, the cooking appliance is further defined as including a humidifying device. Specifically, the humidifying device is connected to the cooking cavity. Optionally, the humidifying device includes a steam generating device and a spraying device. Specifically, when the humidifying device includes a steam generating device, steam is directly injected into the cooking cavity to increase the humidity inside the cooking cavity. When the humidifying device includes a spraying device, liquid (e.g., water) is sprayed into the cooking cavity. The sprayed liquid can form steam under the action of a heating element (e.g., the heating element of a hot air assembly) inside the cooking cavity to humidify the cooking cavity.

[0072] Understandably, because steam has a certain temperature, the collagen in the surface of meat is heated and converted into gelatin. Since gelatin is hygroscopic, this process promotes the dissolution of as much gelatin as possible. When entering the high-temperature puffing stage (performing the second cooking operation), the humidification device is turned off, that is, the humidity in the cooking cavity is stopped. At the same time, the hot air component is turned on to heat the cooking cavity, and the gelatin fully puffs up to form a crispy surface, thus improving the crispy texture of the meat after cooking.

[0073] In the above technical solution, the first cooking operation further includes: controlling the hot air assembly to start working, so as to heat the cooking cavity and cause turbulence in the gas inside the cooking cavity.

[0074] In this technical solution, during the water retention and coagulation stage (the first cooking operation is performed within the first time period), the hot air component can be turned on to heat the cooking cavity through the hot air flow generated by the hot air component, thereby improving the cooking efficiency of the ingredients and shortening the cooking time.

[0075] Furthermore, when the humidification device includes a spray device, i.e., when liquid water molecules are sprayed into the cooking cavity, the heating element of the hot air assembly can heat the liquid water molecules to form steam to humidify the cooking cavity.

[0076] Moreover, since the collagen in the skin of meat is converted into gelatin when heated, increasing the heat source in the cooking cavity can promote the rapid conversion of collagen. At the same time, increasing the humidity in the cooking cavity can promote the dissolution of gelatin as much as possible.

[0077] Optionally, when heating using the hot air assembly, the temperature of the cooking cavity does not exceed 230°C. Optionally, when heating using the hot air assembly, the temperature of the cooking cavity does not exceed 120°C.

[0078] In the above technical solution, before performing the second cooking operation, the processing unit is further configured to perform a cooking operation within a third time period if the thickness of the skin of the meat to be cooked is greater than or equal to a set thickness. The cooking operation includes controlling the humidification device and the hot air assembly to operate simultaneously so that the temperature inside the cooking cavity is maintained at a second set temperature; wherein the first set temperature is less than or equal to the second set temperature.

[0079] In this technical solution, before entering the high-temperature puffing stage, the thickness of the skin of the meat to be cooked determines whether to enter the cooking stage (perform the cooking operation). That is, when the skin of the meat is thick, such as pork belly with skin, cooking is carried out before the high-temperature puffing stage to ensure that the meat is fully cooked.

[0080] In detail, the humidifier and the hot air assembly operate simultaneously. Understandably, when the humidifier injects steam into the cooking cavity to increase humidity, the cooking stage begins, and the humidifier continues to operate. When the humidity in the cooking cavity is increased by reducing the airflow area at the air outlet, the cooking stage begins, and the humidifier activates.

[0081] Optionally, the third duration is between 5 minutes and 60 minutes.

[0082] Optionally, the second set temperature is between 70°C and 200°C.

[0083] In the above technical solution, the hot air assembly further includes multiple heating elements and a fan, and the processing unit is specifically used to control the operation of at least one heating element and to control the fan to run at a first speed.

[0084] In this technical solution, the hot air assembly is defined to include multiple heating elements and a fan. It is understood that the multiple heating elements can be distributed in different positions in the cooking cavity. For example, at least one heating element is located at the top of the cooking cavity, i.e., the top heat source, and at least one heating element is located at the bottom of the cooking cavity, i.e., the bottom heat source.

[0085] During the cooking stage, at least one heating element is operational. Specifically, when only one heating element is operational, it is considered a single heat source; when multiple heating elements are operational simultaneously, it is considered a multi-heat source. At the same time, the fan operates at its initial rotation speed, creating a hot airflow that circulates within the cooking cavity, thereby accelerating the thorough cooking of the food.

[0086] Optionally, the first speed is between 0 rpm and 2500 rpm.

[0087] In the above technical solution, if the thickness of the meat skin is greater than or equal to the set thickness, the first cooking operation further includes: controlling the fan to stop running; if the thickness of the meat skin is less than the set thickness, the first cooking operation further includes: controlling the fan to run at the second speed.

[0088] In this technical solution, when the skin of meat is relatively thick, such as pork belly with skin, the fan does not work during the water retention and coagulation stage, thereby ensuring that the cooking cavity can be fully humidified, and thus ensuring that more gelatin is converted and dissolved.

[0089] When the skin of meat products is relatively thin, such as chicken legs and chicken wings with skin, the fan operates at the second speed during the water retention and coagulation stage.

[0090] Optionally, the second speed is between 0 rpm and 1500 rpm.

[0091] In the above technical solution, the processing unit is further used to control the operation of multiple heating elements and to control the fan to operate at a third speed.

[0092] In this technical solution, during the high-temperature puffing stage, the humidification device stops operating, multiple heating elements operate simultaneously, and the fan runs at high speed to heat the cooking cavity at high temperature. This ensures that the juices inside the meat and the tenderness of the meat are preserved, while allowing the dissolved gelatin to fully puff up, forming a crispy skin. This enhances the crispness of the food skin after cooking and achieves a crisp texture.

[0093] Optionally, the third speed is between 1500 rpm and 2500 rpm.

[0094] In the above technical solution, the cooking appliance further includes an air outlet, which is connected to the cooking cavity. The processing unit is specifically used to control the flow area of ​​the air outlet to decrease to a first area; the processing unit is also specifically used to control the flow area of ​​the air outlet to increase to a second area; wherein the second area is larger than the first area.

[0095] This technical solution defines another way to increase humidity inside the cooking cavity. Specifically, it controls and reduces the flow area of ​​the air vent. It can be understood that during the cooking process, the moisture in the food will form steam inside the cooking cavity. By reducing the flow area of ​​the air vent, that is, reducing the steam discharge, the humidity inside the cooking cavity is increased.

[0096] Because gelatin is hygroscopic, it can be made to dissolve as much gelatin as possible. When entering the high-temperature puffing stage (performing the second cooking operation), the flow area of ​​the air outlet is increased, that is, the humidity inside the cooking cavity is stopped from increasing. At the same time, the hot air component is turned on to heat the cooking cavity, and the gelatin fully puffs up to form a crispy skin, which enhances the crispy texture of the meat after cooking.

[0097] The second area is larger than the first area. This can be understood as the second area being the initial flow area of ​​the air outlet, and the first area being the reduced flow area of ​​the air outlet. In other words, increasing the flow area of ​​the air outlet restores the flow area of ​​the air outlet to its initial state.

[0098] Optionally, the airflow area of ​​the air outlet can be adjusted by partially blocking or unblocking it. The specific settings can be configured according to actual needs.

[0099] Optionally, while injecting steam into the cooking cavity, the airflow area of ​​the air outlet can be reduced to quickly increase the humidity inside the cooking cavity and shorten the cooking time.

[0100] In the above technical solution, the first cooking operation further includes: controlling the hot air assembly to start working in order to heat the cooking cavity.

[0101] In this technical solution, when increasing the humidity inside the cooking cavity by reducing the air outlet flow area, the hot air component needs to be turned on to provide a heat source for the cooking cavity, so that the collagen in the surface of the meat is heated and converted into gelatin. Due to the increased humidity inside the cooking cavity, the gelatin can be dissolved.

[0102] In the above technical solution, before controlling the hot air assembly to heat the cooking cavity, the second cooking operation further includes: determining a first set temperature based on the thickness of the skin of the meat ingredient to be cooked.

[0103] In this technical solution, since the high-temperature puffing stage involves heating the cooking cavity at high temperatures, the first set temperature is determined according to the thickness of the skin of the food to be cooked. That is, the high-temperature heating temperature varies depending on the thickness of the skin of the meat. This ensures that the skin gelatin is fully puffed while preventing the skin of the meat from gelatinizing, which helps to further ensure the taste of the food after cooking.

[0104] In the above technical solution, the processing unit is further configured to determine the first set temperature as the first temperature when the thickness of the meat ingredient skin is greater than or equal to the set thickness; the processing unit is also configured to determine the first set temperature as the second temperature when the thickness of the meat ingredient skin is less than the set thickness, wherein the second temperature is less than the first temperature.

[0105] In this technical solution, when the meat's outer skin is thick, the cooking chamber temperature is maintained at a first temperature during the high-temperature puffing stage. When the meat's outer skin is thin, the cooking chamber temperature is maintained at a second temperature during the high-temperature puffing stage. That is, the high-temperature heating temperature varies depending on the thickness of the meat's outer skin. This ensures that the outer skin gelatin puffs up fully while preventing the meat's outer skin from gelatinizing, which helps to further ensure the texture of the cooked food.

[0106] Optionally, the first set temperature is between 70°C and 300°C.

[0107] Optionally, the first temperature is between 200°C and 300°C.

[0108] Optionally, the second temperature is between 70°C and 250°C.

[0109] In the above technical solution, the humidity d is further set to satisfy 60%rh≤d≤100%rh; and / or the first duration t1 and the total cooking time t satisfy t1≤t / 2; and / or the second duration t2 satisfies 5min≤t2≤60min; and / or the first set temperature T1 satisfies 70℃≤T1≤300℃.

[0110] In this technical solution, the humidity is set between 60% RH and 100% RH. Even if the cooking cavity is fully humidified to promote the gelatin to fully transform and dissolve, when entering the high-temperature puffing stage, the hot air component heats the cooking cavity, and the gelatin fully puffs up to form a crispy skin, thereby improving the crispy texture of the meat after cooking.

[0111] t1 is less than or equal to t / 2, meaning the first cooking time does not exceed half of the total cooking time. This can be understood as follows: when the cooking process only includes the water-retention and coagulation stage and the high-temperature puffing stage, t equals t1 + t2, i.e., t1 is less than or equal to t2. When the cooking process includes the water-retention and coagulation stage, the maturation stage, and the high-temperature puffing stage, t equals t1 + t2 + t3, where t3 is the third cooking time.

[0112] Since the first cooking time does not exceed half of the total cooking time, it ensures that the gelatin is fully converted and dissolved while also ensuring the formation of a crispy outer layer, giving the cooked food a crisp texture and improving the user experience.

[0113] The second time is between 5 minutes and 60 minutes, that is, the high-temperature puffing stage lasts between 5 minutes and 60 minutes, to ensure that the gelatin is fully puffed and has a full airy feel.

[0114] According to a third aspect of the present invention, a control device for a cooking appliance is provided, comprising: a controller and a memory, wherein the memory stores a program or instructions, and the controller, when executing the program or instructions in the memory, performs the steps of any of the methods described above. Therefore, this control device for a cooking appliance possesses all the beneficial effects of any of the aforementioned control methods for cooking appliances.

[0115] According to a fourth aspect of the present invention, a readable storage medium is provided on which a program or instructions are stored, which, when executed by a processor, implement the steps of any of the methods described above. Therefore, this readable storage medium possesses all the beneficial effects of the control methods for cooking appliances described above.

[0116] According to a fifth aspect of the present invention, a cooking appliance is provided, comprising: a control device for a cooking appliance as described in any of the preceding claims; or a readable storage medium as described above. Therefore, the cooking appliance possesses all the beneficial effects of the control device for a cooking appliance as described in any of the preceding claims or the readable storage medium described above.

[0117] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0118] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0119] Figure 1 One of the flowcharts shows a control method for a cooking appliance according to an embodiment of the present invention;

[0120] Figure 2A second flowchart illustrates a control method for a cooking appliance according to an embodiment of the present invention;

[0121] Figure 3 A flowchart of a control method for a cooking appliance according to an embodiment of the present invention is shown in part three.

[0122] Figure 4 A flowchart of a control method for a cooking appliance according to an embodiment of the present invention is shown in Part IV;

[0123] Figure 5 A flowchart of a control method for a cooking appliance according to an embodiment of the present invention is shown in Figure 5.

[0124] Figure 6 A flowchart of a control method for a cooking appliance according to an embodiment of the present invention is shown in section six.

[0125] Figure 7 A schematic block diagram of a control device for a cooking appliance according to an embodiment of the present invention is shown;

[0126] Figure 8 One of the process curves of an embodiment of the present invention is shown;

[0127] Figure 9 The second process curve of an embodiment of the present invention is shown. Detailed Implementation

[0128] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments of the present invention and the features thereof can be combined with each other.

[0129] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0130] The following reference Figures 1 to 9 This invention describes cooking appliances, control methods, control devices, and readable storage media according to some embodiments of the present invention.

[0131] In one embodiment of the invention, such as Figure 1 As shown, a control method for a cooking appliance is proposed. The cooking appliance includes a cooking cavity and a hot air assembly, the hot air assembly being used to deliver hot air to the cooking cavity. The control method includes:

[0132] Step 102: In response to the cooking input command, execute the first cooking operation, which includes: increasing the humidity inside the cooking cavity; maintaining the humidity inside the cooking cavity at a set humidity; or controlling the first cooking operation to continue for a first duration.

[0133] Step 104: If the first cooking operation reaches the first duration, perform a second cooking operation within the second duration. The second cooking operation includes: stopping the increase of humidity in the cooking chamber and controlling the hot air assembly to heat the cooking chamber so that the temperature in the cooking chamber is maintained at the first set temperature.

[0134] The present invention provides a control method for a cooking appliance, the cooking appliance including a cooking cavity and a hot air assembly, specifically, the hot air assembly capable of delivering hot air to the cooking cavity. Optionally, the hot air assembly includes a heating element and a fan.

[0135] In response to cooking input commands, such as when a user wants to prepare crispy chicken legs or crispy pork belly, they select the corresponding control button on the cooking appliance's control panel—this is the cooking input command. It's understandable that when a user wants to cook other ingredients, they can select other corresponding control buttons on the cooking appliance's control panel.

[0136] Specifically, when cooking meat with a skin, first increase the humidity inside the cooking cavity and maintain it at a set humidity level, or continuously increase the humidity inside the cooking cavity for a first period of time. It is understood that the skin of meat contains collagen in addition to fat. Collagen forms gelatin when heated, and gelatin solidifies to form a brittle layer. Because gelatin has good hygroscopic properties, increasing the humidity inside the cooking cavity can accelerate the dissolution of gelatin, allowing the collagen in the skin to be converted into gelatin and dissolved as much as possible.

[0137] The method of continuously increasing the humidity inside the cooking cavity during the first period of time eliminates the need for real-time humidity monitoring, which helps reduce costs.

[0138] After the first cooking time, the humidity inside the cooking chamber is stopped, and the cooking chamber is heated by the hot air component. In other words, before roasting the meat, the humidity inside the cooking chamber is increased, which promotes the gelatin to dissolve faster. This allows the dissolved gelatin to maintain a certain shape and fully expand, while ensuring the internal juices and tenderness of the meat. This increases the airiness and makes the skin of the meat significantly less piercing, resulting in greater crispness and a crisp texture, thus improving the user experience.

[0139] In addition, compared to the multiple processes required in other technologies for preparing crispy pork belly, such as blanching, marinating, tying the skin, brushing with white vinegar, rubbing with salt, steaming, and roasting, this method simplifies the cooking process and quickly and easily improves the crispness of the ingredient's skin.

[0140] In one embodiment of the invention, such as Figure 2 As shown, a control method for a cooking appliance is proposed. The cooking appliance also includes a humidifying device connected to the cooking cavity. The control method includes:

[0141] Step 202, the water retention and condensation promotion stage, that is, during the first time period, a humidifying medium is injected into the cooking cavity. The humidifying medium includes liquid or steam to increase the humidity in the cooking cavity.

[0142] Step 204, the high-temperature puffing stage, i.e. the second time period, the humidification device stops operating and controls the hot air assembly to heat the cooking cavity so that the temperature inside the cooking cavity is maintained at the first set temperature.

[0143] In this embodiment, the cooking appliance further includes a humidifying device. Specifically, the humidifying device is connected to the cooking cavity. Optionally, the humidifying device includes a steam generator and a spraying device. Specifically, when the humidifying device includes a steam generator, steam is directly injected into the cooking cavity to increase the humidity inside the cooking cavity. When the humidifying device includes a spraying device, liquid (e.g., water) is sprayed into the cooking cavity. The sprayed liquid can form steam under the action of a heating element (e.g., the heating element of a hot air assembly) inside the cooking cavity to humidify the cooking cavity.

[0144] Understandably, because steam has a certain temperature, the collagen in the surface of meat is heated and converted into gelatin. Since gelatin is hygroscopic, this process promotes the dissolution of as much gelatin as possible. When entering the high-temperature puffing stage (the second cooking operation is performed within the second time period), the humidification device is turned off, that is, the humidity in the cooking cavity is stopped. At the same time, the hot air component is turned on to heat the cooking cavity, and the gelatin fully puffs up to form a crispy surface, which enhances the crispy texture of the cooked meat.

[0145] In some embodiments, the first cooking operation may optionally include: controlling the hot air assembly to start working in order to heat the cooking cavity and cause turbulence in the gas inside the cooking cavity.

[0146] In this embodiment, during the water retention and coagulation stage (the first cooking operation is performed within the first time period), the hot air assembly can be turned on to heat the cooking cavity through the hot air flow generated by the hot air assembly, thereby improving the cooking efficiency of the ingredients and shortening the cooking time.

[0147] Furthermore, when the humidification device includes a spray device, i.e., when liquid water molecules are sprayed into the cooking cavity, the heating element of the hot air assembly can heat the liquid water molecules to form steam to humidify the cooking cavity.

[0148] Moreover, since the collagen in the skin of meat is converted into gelatin when heated, increasing the heat source in the cooking cavity can promote the rapid conversion of collagen. At the same time, increasing the humidity in the cooking cavity can promote the dissolution of gelatin as much as possible.

[0149] Optionally, when heating using the hot air assembly, the temperature of the cooking cavity does not exceed 230°C. Optionally, when heating using the hot air assembly, the temperature of the cooking cavity does not exceed 120°C.

[0150] In one embodiment of the invention, such as Figure 3 As shown, a control method for a cooking appliance is proposed. The cooking appliance also includes an air outlet connected to the cooking cavity. The control method includes:

[0151] Step 302, the water retention and condensation promotion stage, that is, during the first time period, the flow area of ​​the air outlet is reduced to increase the humidity in the cooking cavity;

[0152] Step 304, high-temperature puffing stage, i.e., during the second time period, increase the flow area of ​​the air outlet and control the hot air component to heat the cooking cavity so that the temperature inside the cooking cavity is maintained at the first set temperature.

[0153] In this embodiment, another method for increasing humidity inside the cooking cavity is defined. Specifically, the flow area of ​​the air vent is reduced. It is understood that during the cooking process, the moisture in the food will form steam inside the cooking cavity. By reducing the flow area of ​​the air vent, i.e., reducing the steam discharge, the humidity inside the cooking cavity is increased.

[0154] Because gelatin is hygroscopic, it can be made to dissolve as much gelatin as possible. When entering the high-temperature puffing stage (performing the second cooking operation), the flow area of ​​the air outlet is increased, that is, the humidity inside the cooking cavity is stopped from increasing. At the same time, the hot air component is turned on to heat the cooking cavity, and the gelatin fully puffs up to form a crispy skin, which enhances the crispy texture of the meat after cooking.

[0155] The second area is larger than the first area. This can be understood as the second area being the initial flow area of ​​the air outlet, and the first area being the reduced flow area of ​​the air outlet. In other words, increasing the flow area of ​​the air outlet restores the flow area of ​​the air outlet to its initial state.

[0156] Optionally, the airflow area of ​​the air outlet can be adjusted by partially blocking or unblocking it. The specific settings can be configured according to actual needs.

[0157] Optionally, while injecting steam into the cooking cavity, the airflow area of ​​the air outlet can be reduced to quickly increase the humidity inside the cooking cavity and shorten the cooking time.

[0158] In some embodiments, the first cooking operation may optionally include: controlling the hot air assembly to start working in order to heat the cooking cavity.

[0159] In this embodiment, when increasing the humidity inside the cooking cavity by reducing the air outlet flow area, the hot air assembly needs to be turned on to provide a heat source for the cooking cavity, so that the collagen in the surface of the meat is heated and converted into gelatin. Due to the increased humidity inside the cooking cavity, the gelatin can be dissolved.

[0160] In one embodiment of the invention, such as Figure 4 As shown, a method for controlling cooking utensils is proposed. When the outer skin of the meat to be cooked is relatively thick, the control method includes:

[0161] Step 402, the water retention and condensation promotion stage, that is, during the first time period, a humidifying medium is injected into the cooking cavity to increase the humidity inside the cooking cavity;

[0162] Step 404, the maturation stage, that is, during the third time period, the humidification device and the hot air assembly are operated simultaneously to maintain the temperature inside the cooking cavity at the second set temperature.

[0163] Step 406, high-temperature puffing stage, i.e., during the second time period, the humidification device stops operating and controls the hot air assembly to heat the cooking cavity so that the temperature inside the cooking cavity is maintained at the first set temperature.

[0164] In this embodiment, before entering the high-temperature puffing stage, it is determined whether to enter the cooking stage (perform the cooking operation) based on the thickness of the skin of the meat to be cooked. That is, when the skin of the meat is thick, such as pork belly with skin, cooking is carried out before the high-temperature puffing stage to ensure that the meat is fully cooked.

[0165] In detail, the humidifier and the hot air assembly operate simultaneously. Understandably, when the humidifier injects steam into the cooking cavity to increase humidity, the cooking stage begins, and the humidifier continues to operate. When the humidity in the cooking cavity is increased by reducing the airflow area at the air outlet, the cooking stage begins, and the humidifier activates.

[0166] The first set temperature is less than or equal to the second set temperature.

[0167] Optionally, the third duration is between 5 minutes and 60 minutes.

[0168] Optionally, the second set temperature is between 70°C and 200°C.

[0169] In some embodiments, the hot air assembly may optionally include a plurality of heating elements and a fan, and controlling the operation of the hot air assembly specifically includes: controlling at least one heating element to operate, and controlling the fan to operate at a first speed.

[0170] In this embodiment, the hot air assembly is defined to include multiple heating elements and a fan. It is understood that the multiple heating elements may be distributed in different locations in the cooking cavity. For example, at least one heating element is located at the top of the cooking cavity, i.e., the top heat source, and at least one heating element is located at the bottom of the cooking cavity, i.e., the bottom heat source.

[0171] During the cooking stage, at least one heating element is operational. Specifically, when only one heating element is operational, it is considered a single heat source; when multiple heating elements are operational simultaneously, it is considered a multi-heat source. At the same time, the fan operates at its initial rotation speed, creating a hot airflow that circulates within the cooking cavity, thereby accelerating the thorough cooking of the food.

[0172] Optionally, the first speed is between 0 rpm and 2500 rpm.

[0173] In some embodiments, optionally, if the thickness of the meat's outer skin is greater than or equal to a set thickness, the first cooking operation further includes: controlling the fan to stop running; if the thickness of the meat's outer skin is less than the set thickness, the first cooking operation further includes: controlling the fan to run at a second rotation speed.

[0174] In this embodiment, when the skin of the meat is thick, such as pork belly with skin, the fan does not work during the water retention and coagulation stage, thereby ensuring that the cooking cavity is adequately humidified, and thus ensuring that more gelatin is converted and dissolved.

[0175] When the skin of meat products is relatively thin, such as chicken legs and chicken wings with skin, the fan operates at the second speed during the water retention and coagulation stage.

[0176] Optionally, the second speed is between 0 rpm and 1500 rpm.

[0177] In some embodiments, optionally, the hot air assembly is controlled to heat the cooking cavity to maintain the temperature inside the cooking cavity at a first set temperature, specifically including: controlling the operation of multiple heating elements and controlling the fan to operate at a third speed.

[0178] In this embodiment, during the high-temperature puffing stage, the humidification device stops operating, multiple heating elements operate simultaneously, and the fan runs at high speed to heat the cooking cavity at high temperature. This ensures that the juices inside the meat and the tenderness of the meat are preserved, while allowing the dissolved gelatin to fully puff up, forming a crispy skin. This enhances the crispness of the food skin after cooking and achieves a crisp texture.

[0179] Optionally, the third speed is between 1500 rpm and 2500 rpm.

[0180] In some embodiments, optionally, before controlling the hot air assembly to heat the cooking chamber, the second cooking operation further includes: determining a first set temperature based on the thickness of the skin of the meat ingredient to be cooked.

[0181] In this embodiment, since the high-temperature puffing stage involves heating the cooking cavity at high temperatures, the first set temperature is determined according to the thickness of the skin of the food to be cooked. That is, the high-temperature heating temperature varies depending on the thickness of the skin of the meat, so as to prevent the skin of the meat from gelatinizing while the gelatin on the skin puffs up fully, which helps to further ensure the taste of the food after cooking.

[0182] In some embodiments, optionally, a first set temperature is determined based on the thickness of the skin of the meat to be cooked, specifically including: when the thickness of the skin of the meat is greater than or equal to a set thickness, the first set temperature is determined as a first temperature; when the thickness of the skin of the meat is less than a set thickness, the first set temperature is determined as a second temperature, wherein the second temperature is less than the first temperature.

[0183] In this embodiment, when the meat's outer skin is thick, the cooking chamber temperature is maintained at a first temperature during the high-temperature puffing stage. When the meat's outer skin is thin, the cooking chamber temperature is maintained at a second temperature during the high-temperature puffing stage. That is, the high-temperature heating temperature varies depending on the thickness of the meat's outer skin, so as to prevent the outer skin from gelatinizing while ensuring sufficient puffing of the gelatin, which helps to further ensure the texture of the cooked food.

[0184] Optionally, the first set temperature is between 70°C and 300°C.

[0185] Optionally, the first temperature is between 200°C and 300°C.

[0186] Optionally, the second temperature is between 70°C and 250°C.

[0187] Among them, meat products with thinner skin include closed or semi-closed thin-skinned meat products, such as chicken legs, chicken cutlets, chicken wings, whole chickens, and duck legs.

[0188] Meat products with thicker skin include closed or semi-closed thick-skinned meat products, such as pork hock, pork trotters, pork belly with skin, sheep's head, and pig's face.

[0189] In some embodiments, optionally, the humidity d is set to satisfy 60%rh≤d≤100%rh; and / or the first duration t1 is between the total cooking time t and the total cooking time t, satisfying t1≤t / 2; and / or the second duration t2 is satisfied 5min≤t2≤60min; and / or the first set temperature T1 is satisfied 70℃≤T1≤300℃.

[0190] In this embodiment, the humidity is set between 60% RH and 100% RH. Even if the cooking cavity is fully humidified to promote the gelatin to fully transform and dissolve, when entering the high-temperature puffing stage, the hot air component heats the cooking cavity, and the gelatin fully puffs up to form a crispy skin, thereby improving the crispy texture of the meat after cooking.

[0191] t1 is less than or equal to t / 2, meaning the first cooking time does not exceed half of the total cooking time. This can be understood as follows: when the cooking process only includes the water-retention and coagulation stage and the high-temperature puffing stage, t equals t1 + t2, i.e., t1 is less than or equal to t2. When the cooking process includes the water-retention and coagulation stage, the maturation stage, and the high-temperature puffing stage, t equals t1 + t2 + t3, where t3 is the third cooking time.

[0192] Since the first cooking time does not exceed half of the total cooking time, it ensures that the gelatin is fully converted and dissolved while also ensuring the formation of a crispy outer layer, giving the cooked food a crisp texture and improving the user experience.

[0193] The second time is between 5 minutes and 60 minutes, that is, the high-temperature puffing stage lasts between 5 minutes and 60 minutes, to ensure that the gelatin is fully puffed and has a full airy feel.

[0194] The first set temperature is between 70℃ and 300℃, which heats the cooking cavity at a high temperature. While ensuring the juices inside the meat and the tenderness of the meat, the gelatin that is dissolved maintains a certain shape and expands fully, increasing the airiness. This significantly reduces the piercing force of the surface of the meat, making it more brittle and giving it a crisp texture, thus improving the user experience.

[0195] In a specific embodiment, such as Figure 5 and Figure 8 As shown, the cooking appliance is an air fryer. Take 6 processed chicken wings and lay them flat in the frying bucket. The control method of the cooking appliance includes:

[0196] Step 502: Air fry temperature 150℃, steam is produced at the same time, wind speed 700 rpm, maintain for 5 minutes;

[0197] Step 504: Turn off the steam, set the air fryer temperature to 180℃ and the fan speed to 2500 rpm for 5 minutes, then switch to 250℃ and maintain for 5 minutes.

[0198] Table 1 Comparison of crispness of chicken wing skin, tenderness of the interior, and juiciness under different cooking methods.

[0199]

[0200] Table 1 shows the crispness of the chicken wing skin after cooking, measured using a texture analyzer. The probe was moved to pierce the skin multiple times, and the distance between two adjacent piercing points was used to represent the crispness of the skin. It can be understood that the smaller the distance, the easier the skin is to bite through, meaning the crispness is better. As shown in Table 1, compared to conventional air frying and ultra-high temperature (UHT) processing alone, the steam + UHT process significantly improved the crispness of the chicken wing skin, while the tenderness and juiciness of the internal meat were not significantly affected.

[0201] The texture testing method involves placing the sample on the operating table for testing. Texture analyzer settings are as follows: Measurement mode: TPA (texture profile analysis); Pre-test probe speed: 2.0 mm / s; During test: 1.0 mm / s; Post-test probe speed: 5.0 mm / s; Compression ratio: 40%; Measurement time interval: 5 s. The test is repeated three times, and the average value is taken.

[0202] Figure 8 The solid line represents the humidity curve inside the cooking cavity, and the dashed line represents the wind speed curve.

[0203] In another specific embodiment, such as Figure 6 and Figure 9 As shown, the cooking appliance is an air fryer. The pork belly is blanched for 3 minutes, then poked evenly with holes in the skin. It is then marinated with soy sauce and other seasonings before being placed in the frying pan. The control methods for the cooking appliance include:

[0204] Step 602: Steam treatment for 10 minutes, wind speed 0 rpm;

[0205] Step 604: Continue to produce steam, air fry temperature 180℃, wind speed 2500 rpm, maintain for 20 minutes;

[0206] Step 606: Air blast temperature 240℃, wind speed 2500 rpm, maintain for 8 minutes.

[0207] Table 2 Comparison of skin crispness, hardness, and internal shear force of pork belly under different cooking methods.

[0208]

[0209] Table 2 shows that the crispness of the pork belly skin was tested using a texture analyzer. As shown in Table 2, compared with conventional air frying and steaming alone, the use of steam + ultra-high temperature process improved the crispness of the pork belly skin, significantly improved its hardness, and reduced the internal shear force of the meat, which means that the meat is not dry.

[0210] The texture testing method involves placing the sample on the operating table for testing. Texture analyzer settings are as follows: Measurement mode: TPA (texture profile analysis); Pre-test probe speed: 2.0 mm / s; During test: 1.0 mm / s; Post-test probe speed: 5.0 mm / s; Compression ratio: 40%; Measurement time interval: 5 s. The test is repeated three times, and the average value is taken.

[0211] Figure 9 The solid line represents the humidity curve inside the cooking cavity, and the dashed line represents the temperature curve.

[0212] According to a second aspect of the present invention, the present invention provides a control device for a cooking appliance, the cooking appliance including a cooking cavity and a hot air assembly, the hot air assembly being used to deliver hot air to the cooking cavity, the control device including: a processing unit being used to execute a first cooking operation in response to a cooking input command, the first cooking operation including: increasing the humidity in the cooking cavity; maintaining the humidity in the cooking cavity at a set humidity, or controlling the first cooking operation to continue for a first duration; when the first cooking operation reaches the first duration, the processing unit is further used to execute a second cooking operation for a second duration, the second cooking operation including: stopping the increase of humidity in the cooking cavity, and controlling the hot air assembly to heat the cooking cavity to maintain the temperature in the cooking cavity at a first set temperature.

[0213] The technical solution of this application proposes a control device for a cooking appliance, which includes a cooking cavity and a hot air assembly. Specifically, the hot air assembly is capable of delivering hot air to the cooking cavity. Optionally, the hot air assembly includes a heating element and a fan.

[0214] In response to cooking input commands, such as when a user wants to prepare crispy chicken legs or crispy pork belly, they select the corresponding control button on the cooking appliance's control panel—this is the cooking input command. It's understandable that when a user wants to cook other ingredients, they can select other corresponding control buttons on the cooking appliance's control panel.

[0215] Specifically, when cooking meat with a skin, first increase the humidity inside the cooking chamber and maintain it at a set humidity level, or continuously increase the humidity inside the cooking chamber for the first time period. It is understood that the skin of meat contains collagen in addition to fat. Collagen forms gelatin when heated, and gelatin can form a brittle layer after solidification. Because gelatin has good hygroscopic properties, increasing the humidity inside the cooking chamber can promote the decomposition of collagen in the skin, accelerate the dissolution of gelatin, increase the accumulation of gelatin, and allow the gelatin to absorb water and form a relaxed structure.

[0216] The method of continuously increasing the humidity inside the cooking cavity during the first period of time eliminates the need for real-time humidity monitoring, which helps reduce costs.

[0217] After the first cooking time, the humidity inside the cooking chamber is stopped, and the cooking chamber is heated by the hot air component. In other words, before roasting the meat, the humidity inside the cooking chamber is increased, which promotes the gelatin to dissolve faster. This allows the dissolved gelatin to maintain a certain shape and fully expand, while ensuring the internal juices and tenderness of the meat. This increases the airiness and makes the skin of the meat significantly less piercing, resulting in greater crispness and a crisp texture, thus improving the user experience.

[0218] In addition, compared to the multiple processes required in other technologies for preparing crispy pork belly, such as blanching, marinating, tying the skin, brushing with white vinegar, rubbing with salt, steaming, and roasting, this method simplifies the cooking process and quickly and easily improves the crispness of the ingredient's skin.

[0219] In some embodiments, the cooking appliance further includes a humidifying device connected to the cooking cavity, and the processing unit is specifically used to control the humidifying device to inject a humidifying medium into the cooking cavity, the humidifying medium including liquid or steam; the processing unit is also specifically used to control the humidifying device to stop operating.

[0220] In this embodiment, the cooking appliance further includes a humidifying device. Specifically, the humidifying device is connected to the cooking cavity. Optionally, the humidifying device includes a steam generator and a spraying device. Specifically, when the humidifying device includes a steam generator, steam is directly injected into the cooking cavity to increase the humidity inside the cooking cavity. When the humidifying device includes a spraying device, liquid (e.g., water) is sprayed into the cooking cavity. The sprayed liquid can form steam under the action of a heating element (e.g., the heating element of a hot air assembly) inside the cooking cavity to humidify the cooking cavity.

[0221] Understandably, because steam has a certain temperature, the collagen in the surface of meat is heated and converted into gelatin. Since gelatin is hygroscopic, this process promotes the dissolution of as much gelatin as possible. When entering the high-temperature puffing stage (performing the second cooking operation), the humidification device is turned off, that is, the humidity in the cooking cavity is stopped. At the same time, the hot air component is turned on to heat the cooking cavity, and the gelatin fully puffs up to form a crispy surface, thus improving the crispy texture of the meat after cooking.

[0222] In some embodiments, the first cooking operation further includes: controlling the hot air assembly to start working to heat the cooking cavity and turbulent the gas inside the cooking cavity.

[0223] In this embodiment, during the water retention and coagulation stage (the first cooking operation is performed within the first time period), the hot air assembly can be turned on to heat the cooking cavity through the hot air flow generated by the hot air assembly, thereby improving the cooking efficiency of the ingredients and shortening the cooking time.

[0224] Furthermore, when the humidification device includes a spray device, i.e., when liquid water molecules are sprayed into the cooking cavity, the heating element of the hot air assembly can heat the liquid water molecules to form steam to humidify the cooking cavity.

[0225] Moreover, since the collagen in the skin of meat is converted into gelatin when heated, increasing the heat source in the cooking cavity can promote the rapid conversion of collagen. At the same time, increasing the humidity in the cooking cavity can promote the dissolution of gelatin as much as possible.

[0226] Optionally, when heating using the hot air assembly, the temperature of the cooking cavity does not exceed 230°C. Optionally, when heating using the hot air assembly, the temperature of the cooking cavity does not exceed 120°C.

[0227] In some embodiments, further, before performing the second cooking operation, the processing unit is also configured to perform a cooking operation within a third duration if the thickness of the skin of the meat ingredient to be cooked is greater than or equal to a set thickness. The cooking operation includes controlling the humidification device and the hot air assembly to operate simultaneously so that the temperature inside the cooking cavity is maintained at a second set temperature; wherein the first set temperature is less than or equal to the second set temperature.

[0228] In this embodiment, before entering the high-temperature puffing stage, it is determined whether to enter the cooking stage (perform the cooking operation) based on the thickness of the skin of the meat to be cooked. That is, when the skin of the meat is thick, such as pork belly with skin, cooking is carried out before the high-temperature puffing stage to ensure that the meat is fully cooked.

[0229] In detail, the humidifier and the hot air assembly operate simultaneously. Understandably, when the humidifier injects steam into the cooking cavity to increase humidity, the cooking stage begins, and the humidifier continues to operate. When the humidity in the cooking cavity is increased by reducing the airflow area at the air outlet, the cooking stage begins, and the humidifier activates.

[0230] Optionally, the third duration is between 5 minutes and 60 minutes.

[0231] Optionally, the second set temperature is between 70°C and 200°C.

[0232] In some embodiments, the hot air assembly further includes a plurality of heating elements and a fan, and the processing unit is specifically configured to control at least one heating element to operate and to control the fan to operate at a first speed.

[0233] In this embodiment, the hot air assembly is defined to include multiple heating elements and a fan. It is understood that the multiple heating elements may be distributed in different locations in the cooking cavity. For example, at least one heating element is located at the top of the cooking cavity, i.e., the top heat source, and at least one heating element is located at the bottom of the cooking cavity, i.e., the bottom heat source.

[0234] During the cooking stage, at least one heating element is operational. Specifically, when only one heating element is operational, it is considered a single heat source; when multiple heating elements are operational simultaneously, it is considered a multi-heat source. At the same time, the fan operates at its initial rotation speed, creating a hot airflow that circulates within the cooking cavity, thereby accelerating the thorough cooking of the food.

[0235] Optionally, the first speed is between 0 rpm and 2500 rpm.

[0236] In some embodiments, the first cooking operation further includes controlling the fan to stop operating when the thickness of the meat skin is greater than or equal to a set thickness; and when the thickness of the meat skin is less than the set thickness, the first cooking operation further includes controlling the fan to operate at a second rotation speed.

[0237] In this embodiment, when the skin of the meat is thick, such as pork belly with skin, the fan does not work during the water retention and coagulation stage, thereby ensuring that the cooking cavity is adequately humidified, and thus ensuring that more gelatin is converted and dissolved.

[0238] When the skin of meat products is relatively thin, such as chicken legs and chicken wings with skin, the fan operates at the second speed during the water retention and coagulation stage.

[0239] Optionally, the second speed is between 0 rpm and 1500 rpm.

[0240] In some embodiments, the processing unit is further configured to control the operation of multiple heating elements and to control the fan to operate at a third speed.

[0241] In this embodiment, during the high-temperature puffing stage, the humidification device stops operating, multiple heating elements operate simultaneously, and the fan runs at high speed to heat the cooking cavity at high temperature. This ensures that the juices inside the meat and the tenderness of the meat are preserved, while allowing the dissolved gelatin to fully puff up, forming a crispy skin. This enhances the crispness of the food skin after cooking and achieves a crisp texture.

[0242] Optionally, the third speed is between 1500 rpm and 2500 rpm.

[0243] In some embodiments, the cooking appliance further includes an air outlet connected to the cooking cavity, and the processing unit is specifically used to control the flow area of ​​the air outlet to decrease to a first area; the processing unit is also specifically used to control the flow area of ​​the air outlet to increase to a second area; wherein the second area is larger than the first area.

[0244] In this embodiment, another method for increasing humidity inside the cooking cavity is defined. Specifically, the flow area of ​​the air vent is reduced. It is understood that during the cooking process, the moisture in the food will form steam inside the cooking cavity. By reducing the flow area of ​​the air vent, i.e., reducing the steam discharge, the humidity inside the cooking cavity is increased.

[0245] Because gelatin is hygroscopic, it can be made to dissolve as much gelatin as possible. When entering the high-temperature puffing stage (performing the second cooking operation), the flow area of ​​the air outlet is increased, that is, the humidity inside the cooking cavity is stopped from increasing. At the same time, the hot air component is turned on to heat the cooking cavity, and the gelatin fully puffs up to form a crispy skin, which enhances the crispy texture of the meat after cooking.

[0246] The second area is larger than the first area. This can be understood as the second area being the initial flow area of ​​the air outlet, and the first area being the reduced flow area of ​​the air outlet. In other words, increasing the flow area of ​​the air outlet restores the flow area of ​​the air outlet to its initial state.

[0247] Optionally, the airflow area of ​​the air outlet can be adjusted by partially blocking or unblocking it. The specific settings can be configured according to actual needs.

[0248] Optionally, while injecting steam into the cooking cavity, the airflow area of ​​the air outlet can be reduced to quickly increase the humidity inside the cooking cavity and shorten the cooking time.

[0249] In some embodiments, the first cooking operation further includes: controlling the hot air assembly to start working in order to heat the cooking cavity.

[0250] In this embodiment, when increasing the humidity inside the cooking cavity by reducing the air outlet flow area, the hot air assembly needs to be turned on to provide a heat source for the cooking cavity, so that the collagen in the surface of the meat is heated and converted into gelatin. Due to the increased humidity inside the cooking cavity, the gelatin can be dissolved.

[0251] In some embodiments, the second cooking operation further includes, before controlling the hot air assembly to heat the cooking cavity, determining a first set temperature based on the thickness of the skin of the meat ingredient to be cooked.

[0252] In this embodiment, since the high-temperature puffing stage involves heating the cooking cavity at high temperatures, the first set temperature is determined according to the thickness of the skin of the food to be cooked. That is, the high-temperature heating temperature varies depending on the thickness of the skin of the meat, so as to prevent the skin of the meat from gelatinizing while the gelatin on the skin puffs up fully, which helps to further ensure the taste of the food after cooking.

[0253] In some embodiments, the processing unit is further configured to determine a first set temperature as a first temperature when the thickness of the meat ingredient skin is greater than or equal to a set thickness; the processing unit is further configured to determine a first set temperature as a second temperature when the thickness of the meat ingredient skin is less than a set thickness, wherein the second temperature is less than the first temperature.

[0254] In this embodiment, when the meat's outer skin is thick, the cooking chamber temperature is maintained at a first temperature during the high-temperature puffing stage. When the meat's outer skin is thin, the cooking chamber temperature is maintained at a second temperature during the high-temperature puffing stage. That is, the high-temperature heating temperature varies depending on the thickness of the meat's outer skin, so as to prevent the outer skin from gelatinizing while ensuring sufficient puffing of the gelatin, which helps to further ensure the texture of the cooked food.

[0255] Optionally, the first set temperature is between 70°C and 300°C.

[0256] Optionally, the first temperature is between 200°C and 300°C.

[0257] Optionally, the second temperature is between 70°C and 250°C.

[0258] In some embodiments, the humidity d is further set to satisfy 60%rh≤d≤100%rh; and / or the first duration t1 is between the total cooking time t and the total cooking time t, satisfying t1≤t / 2; and / or the second duration t2 is satisfied 5min≤t2≤60min; and / or the first set temperature T1 is satisfied 70℃≤T1≤300℃.

[0259] In this embodiment, the humidity is set between 60% RH and 100% RH. Even if the cooking cavity is fully humidified to promote the gelatin to fully transform and dissolve, when entering the high-temperature puffing stage, the hot air component heats the cooking cavity, and the gelatin fully puffs up to form a crispy skin, thereby improving the crispy texture of the meat after cooking.

[0260] t1 is less than or equal to t / 2, meaning the first cooking time does not exceed half of the total cooking time. This can be understood as follows: when the cooking process only includes the water-retention and coagulation stage and the high-temperature puffing stage, t equals t1 + t2, i.e., t1 is less than or equal to t2. When the cooking process includes the water-retention and coagulation stage, the maturation stage, and the high-temperature puffing stage, t equals t1 + t2 + t3, where t3 is the third cooking time.

[0261] Since the first cooking time does not exceed half of the total cooking time, it ensures that the gelatin is fully converted and dissolved while also ensuring the formation of a crispy outer layer, giving the cooked food a crisp texture and improving the user experience.

[0262] The second time is between 5 minutes and 60 minutes, that is, the high-temperature puffing stage lasts between 5 minutes and 60 minutes, to ensure that the gelatin is fully puffed and has a full airy feel.

[0263] like Figure 7 As shown, according to a third aspect of the present invention, the present invention provides a control device 700 for a cooking appliance, comprising: a controller 702 and a memory 704, wherein the memory 704 stores a program or instructions, and the controller 702, when executing the program or instructions in the memory 704, implements the steps of any of the methods described above. Therefore, the control device 700 for the cooking appliance possesses all the beneficial effects of the control methods for cooking appliances described above.

[0264] According to a fourth aspect of the present invention, a readable storage medium is provided on which a program or instructions are stored, which, when executed by a processor, implement the steps of any of the methods described above. Therefore, this readable storage medium possesses all the beneficial effects of the control methods for cooking appliances described above.

[0265] According to a fifth aspect of the present invention, a cooking appliance is provided, comprising: a control device for a cooking appliance as described in any of the preceding claims; or a readable storage medium as described above. Therefore, the cooking appliance possesses all the beneficial effects of the control device for a cooking appliance as described in any of the preceding claims or the readable storage medium described above.

[0266] In the description of this specification, all quantities involving temperature, including expressions, are in degrees Celsius. The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance unless otherwise expressly specified and limited. The terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can mean a fixed connection, a detachable connection, or an integral connection; it can mean 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 invention according to the specific circumstances.

[0267] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, 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.

[0268] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A control method of a cooking appliance, characterized by, The cooking appliance includes a cooking cavity and a hot air assembly, the hot air assembly being used to deliver hot air into the cooking cavity, and the control method including: In response to a cooking input command, a first cooking operation is executed, the first cooking operation including: increasing the humidity inside the cooking cavity; maintaining the humidity inside the cooking cavity at a set humidity; or controlling the first cooking operation to continue for a first duration. If the first cooking operation reaches the first duration, a second cooking operation is performed within the second duration. The second cooking operation includes: stopping the increase of humidity in the cooking cavity and controlling the hot air assembly to heat the cooking cavity so that the temperature in the cooking cavity is maintained at a first set temperature.

2. The control method of a cooking appliance according to claim 1, characterized in that, The cooking appliance also includes a humidification device, which is connected to the cooking cavity. Increasing the humidity within the cooking cavity specifically includes: The humidification device is controlled to inject a humidification medium into the cooking cavity, the humidification medium including liquid or steam; The step of stopping the increase of humidity inside the cooking cavity specifically includes: Control the humidification device to stop operating.

3. The control method for cooking appliances according to claim 2, characterized in that, The first cooking operation further includes: controlling the hot air assembly to start working, so as to heat the cooking cavity and cause turbulence in the gas inside the cooking cavity.

4. The control method of a cooking appliance according to claim 2, characterized in that, Before performing the second cooking operation, the control method further includes: If the thickness of the skin of the meat to be cooked is greater than or equal to a set thickness, a cooking operation is performed within a third time period. The cooking operation includes controlling the humidification device and the hot air assembly to operate simultaneously so that the temperature inside the cooking chamber is maintained at a second set temperature. Wherein, the first set temperature is less than or equal to the second set temperature.

5. The control method of a cooking appliance according to claim 4, characterized in that, The hot air assembly includes multiple heating elements and a fan. Controlling the operation of the hot air assembly specifically includes: Control at least one of the heating elements to operate, and control the fan to run at a first speed. 6.The control method of a cooking appliance according to claim 5, characterized in that, If the thickness of the meat's outer skin is greater than or equal to the set thickness, the first cooking operation further includes: controlling the fan to stop running; if the thickness of the meat's outer skin is less than the set thickness, the first cooking operation further includes: controlling the fan to run at a second rotation speed. 7.The control method of a cooking appliance according to claim 5, characterized in that, The control of the hot air assembly to heat the cooking cavity to maintain the temperature inside the cooking cavity at a first set temperature specifically includes: Control the operation of multiple heating elements and control the fan to operate at a third speed. 8.The control method of a cooking appliance according to claim 1, characterized in that, The cooking appliance also includes an air outlet, which is connected to the cooking cavity. Increasing the humidity within the cooking cavity specifically includes: The flow area of ​​the air outlet is reduced to a first area; The step of stopping the increase of humidity inside the cooking cavity specifically includes: The flow area of ​​the air outlet is increased to a second area; The second area is larger than the first area.

9. The method for controlling a cooking appliance according to claim 8, characterized in that, The first cooking operation further includes: controlling the hot air assembly to start working in order to heat the cooking cavity. 10.The control method of a cooking appliance according to any one of claims 1 to 9, wherein, Before controlling the hot air assembly to heat the cooking cavity, the second cooking operation further includes: The first set temperature is determined based on the thickness of the skin of the meat to be cooked. 11.The control method of a cooking appliance according to claim 10, characterized in that, Determining the first set temperature based on the thickness of the skin of the meat to be cooked specifically includes: If the thickness of the meat ingredient's outer skin is greater than or equal to a set thickness, the first set temperature is determined to be the first temperature. If the thickness of the meat's outer skin is less than the set thickness, the first set temperature is determined to be the second temperature, and the second temperature is less than the first temperature.

12. The method for controlling a cooking appliance according to any one of claims 1 to 9, characterized in that, The set humidity d satisfies 60%rh≤d≤100%rh; and / or The first cooking time t1 and the total cooking time t satisfy t1≤t / 2; and / or The second duration t2 satisfies 5min ≤ t2 ≤ 60min; and / or The first set temperature T1 satisfies 70℃≤T1≤300℃.

13. A control device of a cooking appliance, characterized in that, The cooking appliance includes a cooking cavity and a hot air assembly, the hot air assembly being used to deliver hot air into the cooking cavity, and the control device including: The processing unit is configured to execute a first cooking operation in response to a cooking input command, the first cooking operation including: increasing the humidity inside the cooking cavity; maintaining the humidity inside the cooking cavity at a set humidity; or controlling the first cooking operation to continue for a first duration. When the first cooking operation reaches the first duration, the processing unit is further configured to perform a second cooking operation within a second duration, the second cooking operation including: stopping the increase of humidity in the cooking cavity and controlling the hot air assembly to heat the cooking cavity so that the temperature in the cooking cavity is maintained at a first set temperature.

14. A control device of a cooking appliance, characterized in that, include: A controller and a memory, wherein the memory stores a program or instructions, and the controller, when executing the program or instructions in the memory, implements the steps of the method as described in any one of claims 1 to 12.

15. A readable storage medium, characterized by, A program or instructions are stored on the readable storage medium, which, when executed by a processor, implement the steps of the method as described in any one of claims 1 to 12.

16. A cooking appliance characterized by, include: Control device for cooking appliances as described in claim 13 or 14; or The readable storage medium as described in claim 15.

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