A control method of a cooking appliance and a cooking appliance

Abstract

This invention belongs to the field of control technology for cooking appliances, and discloses a control method and a cooking appliance. The cooking appliance includes a defrosting auxiliary device, which includes a heating device and a humidifying device. The control method includes: after the food is placed in the working chamber and a variable-temperature defrosting command is received, controlling the heating device and the humidifying device of the defrosting auxiliary device to work, so that in the multiple defrosting stages performed sequentially by the cooking appliance, the temperature of the earlier defrosting stage is higher than that of the later defrosting stage, and the duration of the earlier defrosting stage is greater than or equal to that of the later defrosting stage. Through the above method, the food is not overcooked by the high-temperature environment during the defrosting process, ensuring the quality and speed of defrosting. The duration of the earlier defrosting stage is greater than or equal to that of the later defrosting stage, so that the time spent on high-temperature defrosting is greater than or equal to that of low-temperature defrosting, resulting in higher defrosting efficiency.

Description

Technical Field

[0001] This invention relates to the technical field of cooking appliances, and more particularly to a control method for a cooking appliance and the cooking appliance itself. Background Technology

[0002] In everyday cooking, frozen meats or pre-prepared ingredients need to be thawed before cooking. The reheating method for frozen foods like buns and steamed bread is relatively simple: usually, they are directly placed in a steamer and heated at full power for several tens of minutes. This method results in uneven heating between the inside and outside. If the heating time is too short, the inside will remain icy; if the heating time is too long, the outer skin will become too moist, soft, and collapse, leading to a poor texture. Traditional air thawing has drawbacks such as being time-consuming, deteriorating the quality of thawed frozen food, and also affecting the taste after reheating. Prolonged thawing can also allow microorganisms to grow on the food, posing certain health and safety risks. Therefore, users urgently need a thawing method that can quickly defrost food while maintaining its quality.

[0003] The above content is only used to help understand the technical solution of the present invention and does not represent an admission that the above content is prior art. Summary of the Invention

[0004] The main objective of this invention is to provide a control method and cooking appliance for cooking, which aims to improve the user's experience in cooking thawed food.

[0005] To achieve the above objectives, the present invention provides a control method for a cooking appliance, the cooking appliance including a defrosting auxiliary device, the defrosting auxiliary device including at least a heating device capable of heating the working chamber, and the control method comprising:

[0006] After the food is placed in the working chamber and a variable temperature defrosting command is received, the heating device of the defrosting auxiliary device is controlled to work, so that the cooking appliance goes through multiple defrosting stages in sequence, the temperature of the first defrosting stage is higher than that of the second defrosting stage, and the duration of the first defrosting stage is greater than or equal to that of the second defrosting stage.

[0007] Optionally, the defrosting aid further includes a humidifying device capable of humidifying the working chamber. After the step of placing the food in the working chamber and receiving a variable-temperature defrosting command, the step of at least controlling the operation of the heating device of the defrosting aid further includes:

[0008] The humidification device of the defrosting auxiliary device is controlled to operate, and the humidity in the working chamber is controlled to be lower in the earlier defrosting stage than in the later defrosting stage.

[0009] Optionally, before the step of placing the food in the working chamber and receiving the temperature-controlled defrosting command, the method further includes:

[0010] The total thawing time for the multiple thawing stages is determined based on the weight information of the ingredients, and the total thawing time is positively correlated with the weight of the ingredients.

[0011] Optionally, before the step of placing the food in the working chamber and receiving the temperature-controlled defrosting command, the method further includes:

[0012] The moisture content of the ingredients is obtained based on the type of ingredients.

[0013] When the moisture content of the food is less than a preset value, a variable temperature defrosting command is sent.

[0014] Optionally, after the step of obtaining the moisture content of the food based on the type information of the food, the method further includes:

[0015] When the moisture content of the food exceeds a preset value, a normal defrost command is sent.

[0016] After the food is placed in the working chamber and a normal defrosting command is received, a control command is generated according to the type of food. The control command includes obtaining at least one of the following: the working time, set temperature, and set humidity of the heating device and the humidifying device, based on the type of food.

[0017] Optionally, the plurality of defrosting stages include a first defrosting stage and a second defrosting stage performed sequentially, wherein the first defrosting stage is the initial defrosting stage, and the step of controlling the heating device of the defrosting auxiliary device to operate after the food is placed in the working chamber and a temperature-changing defrosting command is received includes:

[0018] After the first preset condition is met, at least the operating parameters of the heating device are adjusted to adjust the temperature and humidity in the working chamber to the temperature and humidity corresponding to the second thawing stage.

[0019] Optionally, the first preset conditions include a first preset duration and / or the temperature value of the food; and / or,

[0020] The operating parameters of the heating device include heating power and / or heating duration per unit time; and / or,

[0021] The operating parameters of the humidification device include humidification power and / or humidification duration per unit time.

[0022] Optionally, the auxiliary defrosting device further includes a flow disturbance device for disturbing the airflow in the working chamber, and the plurality of defrosting stages further includes a third defrosting stage performed after the second defrosting stage;

[0023] The operating power of the turbulence device for the first thawing stage, the second thawing stage, and the third thawing stage are W1, W2, and W3, respectively, where W2 > W1 > W3.

[0024] Optionally, the working chamber temperature is set to 60–80°C and the humidity to 50%–100% during the first defrosting stage; and / or,

[0025] The working chamber temperature for the second thawing stage is set at 50–70°C, and the humidity at 60%–100%; and / or,

[0026] The working chamber temperature for the third thawing stage is set at 30–50°C, and the humidity is set at 70%–100%.

[0027] Optionally, after the step of adjusting the operating parameters of the heating device to adjust the temperature and humidity in the working chamber to the temperature and humidity corresponding to the second defrosting stage after the first preset condition is met, the method further includes:

[0028] After the second preset condition is met, at least the operating parameters of the heating device shall be adjusted to adjust the temperature and humidity in the working chamber to the temperature and humidity corresponding to the third thawing stage.

[0029] After the third preset condition is met, at least the operating parameters of the heating device should be adjusted to end the third defrosting stage.

[0030] Optionally, the first preset condition includes the center temperature value of the first ingredient, the second preset condition includes the center temperature value of the second ingredient, and the third preset condition includes the center temperature value of the third ingredient.

[0031] Wherein, the central temperature value of the first ingredient ranges from -8℃ to -4℃; and / or,

[0032] The core temperature value of the second ingredient ranges from -4℃ to -2℃; and / or,

[0033] The temperature range of the center of the third ingredient is -2℃ to 4℃.

[0034] Optionally, before the step of controlling the heating and humidifying devices of the defrosting aid device to operate after the food is placed in the working chamber and a variable-temperature defrosting command is received, the method further includes:

[0035] Determine whether the food in the working chamber is frozen;

[0036] When the food in the working chamber is frozen, a defrost command is generated.

[0037] Optionally, the auxiliary defrosting device further includes a temperature measuring device for detecting the temperature inside the working chamber. The step of determining whether the food inside the working chamber is frozen food includes:

[0038] Based on the temperature parameters detected by the temperature measuring device, it is determined whether the food in the working chamber is frozen.

[0039] Optionally, the step of determining whether the food in the working chamber is frozen based on the temperature parameters detected by the temperature measuring device includes:

[0040] The temperature inside the working chamber is detected for a preset duration;

[0041] When the temperature inside the working chamber drops to a preset value upon completion of the test, it is determined that the food inside the working chamber is frozen; and / or,

[0042] If the temperature of the working chamber is lower than a preset value within a preset time, the food in the working chamber is determined to be frozen food.

[0043] To achieve the above objectives, this application also proposes a cooking utensil, comprising:

[0044] The main body has a working cavity formed inside; and,

[0045] A defrosting aid includes a heating device and a humidifying device installed on the main body. The heating device is used to heat the working chamber, and the humidifying device is used to humidify the working chamber; and...

[0046] A control device, wherein the heating device and the humidifying device are electrically connected to the control device, the control device including a memory, a processor and a control program for the cooking appliance stored in the memory and executable on the processor, the control program for the cooking appliance being configured to implement the steps of the control method for the cooking appliance as described above.

[0047] Optionally, the heating device includes a first heating device disposed at the top of the working chamber; and / or,

[0048] The heating device includes a second heating device disposed at the bottom of the working chamber.

[0049] Optionally, the humidification device includes a steam generator.

[0050] Optionally, the output port of the humidification device is located at the edge of the cross-section of the working chamber.

[0051] Optionally, the auxiliary defrosting device further includes a temperature detection device for detecting the temperature of the working chamber; and / or,

[0052] The auxiliary defrosting device also includes a flow disturbance device, which is used to disturb the gas in the working chamber.

[0053] Optionally, the cooking appliance includes an air fryer, a defroster, a steam oven, a rice cooker, or a pressure cooker.

[0054] In the technical solution of this invention, multiple thawing stages are formed, with the temperature of the earlier thawing stages being higher than that of the later thawing stages. By thawing food through a combination of high and low temperatures, the ice crystals on the surface of the food can melt or sublimate rapidly into water vapor in the initial high-temperature stage. Then, a low-temperature environment is used for thawing. In the steam environment, the gaseous water condenses upon contact with the frozen food, releasing latent heat for thawing. On the one hand, compared to continuously using a low-temperature and low-humidity environment, the thawing rate is faster. On the other hand, compared to continuously using a high-temperature thawing method, the food is not overcooked by the high-temperature environment during the thawing process, ensuring the quality and speed of thawing. Furthermore, the duration of the earlier thawing stages is greater than or equal to that of the later thawing stages, thus ensuring that the time spent on high-temperature thawing is greater than or equal to that spent on low-temperature thawing, resulting in higher thawing efficiency. In addition, by thawing frozen pre-made pasta ingredients using a method of first high temperature and then low temperature, and first low humidity and then high humidity, compared with high temperature thawing or steaming thawing methods, it can avoid the problem of frozen pasta being overcooked by high temperature and high humidity environment during reheating, resulting in excessive moisture on the outer skin, making it soft and collapsing, and deteriorating the taste of the pasta after reheating. It is conducive to the even heating of the inner and outer layers of frozen ingredients, so that they are heated and cooked at the same time, improving the thawing and cooking quality of one-button thawing combined with cooking control. Attached Figure Description

[0055] Figure 1 This is a schematic diagram of the structure of an electronic device in the hardware operating environment involved in the embodiments of the present invention;

[0056] Figure 2 This is a flowchart illustrating the first embodiment of the control method for cooking appliances of the present invention;

[0057] Figure 3 This is a flowchart illustrating the second embodiment of the control method for cooking appliances of the present invention;

[0058] Figure 4 This is a schematic diagram of the structure of the first embodiment of the cooking utensil of the present invention.

[0059] label name label name 100 Cooking utensils 3 turbulence device 1 main body 1001 processor 11 Working chamber 1002 Communication bus 4 Ingredients 1003 User Interface 2 Heating device 1004 Network interface 1005 memory 5 Temperature measuring device 6 Humidifier

[0060] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0061] It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of the invention.

[0062] Reference Figure 1 , Figure 1 This is a schematic diagram of the control device structure for the hardware operating environment involved in the embodiments of the present invention.

[0063] like Figure 1 As shown, the electronic device may include: a processor 1001, such as a central processing unit (CPU), a communication bus 1002, a user interface 1003, a network interface 1004, and a memory 1005. The communication bus 1002 is used to enable communication between these components. The user interface 1003 may include a display screen or an input unit such as a keyboard; optionally, the user interface 1003 may also include a standard wired interface or a wireless interface. The network interface 1004 may optionally include a standard wired interface or a wireless interface (such as a Wi-Fi interface). The memory 1005 may be a high-speed random access memory (RAM) or a stable non-volatile memory (NVM), such as a disk drive. The memory 1005 may also optionally be a storage device independent of the aforementioned processor 1001.

[0064] Those skilled in the art will understand that Figure 1 The structure shown does not constitute a limitation on the electronic device and may include more or fewer components than shown, or combine certain components, or have different component arrangements.

[0065] Many consumers currently purchase frozen foods, such as steamed buns and mantou, and reheat them at home before eating. The reheating method is relatively simple, usually involving directly placing them in a steamer at full power for several tens of minutes. This method results in uneven heating between the inside and outside. If the heating time is too short, the inside will remain icy; if the heating time is too long, the outer skin will become too moist and collapse. Both methods lead to a poor taste.

[0066] like Figure 1 As shown, the memory 1005, which serves as a storage medium, may include an operating system, a network communication module, a user interface module, and a control program for the cooking appliance.

[0067] exist Figure 1In the electronic device shown, the network interface 1004 is mainly used for data communication with the network server; the user interface 1003 is mainly used for data interaction with the user; the processor 1001 and the memory 1005 in the electronic device of the present invention can be set in the control device. The electronic device calls the control program of the cooking appliance stored in the memory 1005 through the processor 1001 and executes the control method of the cooking appliance provided in the embodiment of the present invention.

[0068] This invention provides a control method for a cooking appliance 100, referring to... Figure 2 , Figure 2 This is a flowchart illustrating the first embodiment of a control method for a cooking appliance 100 according to the present invention.

[0069] In this embodiment, the cooking appliance 100 includes a defrosting aid device, which includes a heating device 2 capable of heating the working chamber 11. The control method includes:

[0070] Step S100: After the food 4 is placed in the working chamber 11 and a variable temperature defrosting command is received, the heating device 2 of the defrosting auxiliary device is controlled to work, so that the cooking utensil performs multiple defrosting stages in sequence, and the temperature of the earlier defrosting stage is higher than that of the later defrosting stage, and the duration of the earlier defrosting stage is greater than or equal to that of the later defrosting stage.

[0071] It should be noted that the food to be thawed 4 mainly refers to food or ingredients whose core temperature is below 0°C after freezing. This can be buns, steamed buns, etc., frozen pre-cooked dishes such as marinated chicken wings, chicken strips, chicken cartilage skewers, braised beef, etc., or raw frozen food 4 that has not been heated, such as chicken, fish, pork, beef, mutton, etc. There are no restrictions here.

[0072] The specific implementation of the heating device 2 is not limited; it can be a PTC heating module, a heating wire, a heating film, etc., and is not limited here. The specific method of controlling the defrosting temperature is not limited; it can be controlling the heating power of the heating device 2, controlling the heating time of the heating device 2, etc., and is not limited here.

[0073] By creating multiple thawing stages, with the temperature of the earlier stages higher than the later stages, the food is thawed through a combination of high and low temperatures. In the initial high-temperature stage, the ice crystals on the food surface melt or sublimate rapidly into water vapor. Then, a low-temperature environment is used for thawing. In this steamy environment, the gaseous water condenses upon contact with the frozen food, releasing latent heat for thawing. On one hand, compared to continuously using a low-temperature, low-humidity environment, the thawing rate is faster. On the other hand, compared to continuously using high-temperature thawing, the food is not overcooked by the high-temperature environment during the thawing process, ensuring both the quality and speed of thawing. Furthermore, the duration of the earlier thawing stages is greater than or equal to that of the later stages, resulting in a higher thawing efficiency.

[0074] When food is frozen, the internal moisture forms ice crystals of varying sizes and uneven distribution, which mechanically damages cell membranes and disrupts the internal structure of cells. Therefore, during thawing, a large amount of juice is released, carrying away significant flavor compounds and nutrients. This also accelerates protein denaturation and color changes, reducing tenderness, elasticity, and other texture characteristics. The speed of thawing greatly affects the quality of meat. High-humidity, variable-temperature thawing, on the other hand, offers rapid thawing at low temperatures and prevents rapid localized temperature increases in frozen products, thus being highly beneficial to food quality.

[0075] Step S100 further includes: controlling the humidification device 6 of the defrosting auxiliary device to operate, so that the humidity in the earlier defrosting stage is lower than that in the later defrosting stage within the working chamber 11. The specific implementation method is not limited; it can be achieved by increasing the humidity within the working chamber 11 through the humidification device 6. The specific form of the humidification device 6 is not limited; it can be an ultrasonic atomizing device, a steam generator, a water pump, etc., and is not limited here. The medium sprayed by the humidification device 6 is not limited; it can be water, liquid seasoning, a solid-liquid mixture, etc. The installation position of the humidification device 6 is not limited; it can be on the top or side of the container, etc., and is not limited here. The specific number of the multiple defrosting stages is not limited; it can be two, three, four, etc., and is not limited here.

[0076] In the technical solution of this embodiment, by making the humidity of the earlier thawing stage lower than that of the later thawing stage, the humidity changes from low to high during the thawing process. In the later low-temperature thawing stage, the high humidity environment in the working chamber 11 is maintained, which allows the gaseous water to condense and release latent heat when it comes into contact with the frozen food 4 for thawing, thereby improving the efficiency and quality of thawing.

[0077] In one embodiment, the humidification device 6 includes a steam generator, and the steam input into the working chamber 11 can serve as an additional auxiliary heat source, working together with the heating device 2 to maintain the temperature inside the working chamber 11.

[0078] It should be noted that during the thawing stage, the thawing temperature cannot be too high, because at high temperatures, the rapid heat transfer of steam will cause the outer surface of the food 4 to cook quickly, affecting the thawing quality. Of course, the temperature also cannot be too low, otherwise the thawing efficiency will be slow. Therefore, the multiple thawing stages include the first thawing stage and the last thawing stage. The thawing temperature of the first thawing stage is 60-80℃. Since the thawing temperature of the first thawing stage is less than or equal to 80℃, the rapid cooking of the outer surface of the food 44 is avoided, ensuring the thawing quality. Since the thawing temperature of the first thawing stage is greater than or equal to 60℃, the ice crystals on the surface of the food can melt or sublimate quickly into water vapor, thus ensuring the thawing rate.

[0079] Understandably, the temperature of the third thawing stage cannot be too low. If it is below room temperature, the thawing rate will be too slow. However, the temperature cannot be too high either. If the temperature is too high, the outer surface of the food 4 will cook quickly, affecting the thawing quality. Therefore, the thawing temperature of the third thawing stage is 30 to 50°C.

[0080] refer to Figure 3 , Figure 3 This is a flowchart illustrating a second embodiment of a control method for a cooking appliance 100 according to the present invention.

[0081] Based on the first embodiment described above, it can be understood that different thawing strategies can be adopted for different ingredients 4 to obtain optimal thawing efficiency and thawing quality.

[0082] Before step S100, the control method for the cooking appliance 100 further includes:

[0083] Step S90: Determine the total thawing time of the multiple thawing stages based on the weight information of the ingredient 4, and the total thawing time is positively correlated with the weight of the ingredient 4.

[0084] The heavier the ingredient 4, the longer the total defrosting time. Otherwise, if the same defrosting time parameter is used for defrosting ingredients 4 of different weights, it will affect the quality of defrosting. Either the defrosting time is too short and the ingredient 4 cannot be completely defrosted, or the defrosting time is too long and the ingredient 4 is overcooked, affecting subsequent cooking.

[0085] In one embodiment, the thawing time is used as a preset condition, and the thawing time parameter is linearly related to the weight of ingredient 4, as shown in the table and figure below:

[0086]

[0087] Specifically, at least the heating device 2 of the defrosting auxiliary device is controlled to work so that the temperature of the earlier defrosting stage is higher than that of the later defrosting stage in the multiple defrosting stages performed by the cooking appliance 100. The specific implementation form is not limited.

[0088] In the technical solution of this embodiment, the total thawing time of the multiple thawing stages is determined according to the weight information of the food ingredient 4, so that different weights of food ingredient 4 correspond to different total thawing times, thus ensuring the quality of thawing.

[0089] Furthermore, once the total thawing time for the multiple thawing stages is determined, the total time can be allocated to different thawing stages, following the principle that the duration of an earlier thawing stage is greater than or equal to that of a later thawing stage. This ensures a direct proportional relationship between temperature and duration, allowing for longer thawing times at higher temperatures and improving thawing efficiency.

[0090] It is understandable that the heavier the ingredient 4 is, the longer the total defrosting time will be. Otherwise, if the same defrosting time parameter is used for defrosting ingredients 4 of different weights, it will affect the quality of defrosting. Either the defrosting time is too short and the ingredient 4 cannot be completely defrosted, or the defrosting time is too long and the ingredient 4 is cooked, affecting subsequent cooking.

[0091] In one embodiment, the plurality of thawing stages include a first thawing stage, a second thawing stage, and a third thawing stage performed sequentially, wherein the thawing time of the third thawing stage is less than the time of the first thawing stage and the second thawing stage.

[0092] It is understandable that the temperatures corresponding to the first and second thawing stages are higher than those of the third thawing stage. Therefore, setting the duration of the first and second thawing stages to be longer than that of the third thawing stage can speed up the thawing process.

[0093] In a further embodiment, the duration ratio of the first thawing stage, the second thawing stage, and the third thawing stage is 2:2:1.

[0094] Furthermore, it is understood that not all ingredients 4 require temperature-controlled thawing; only frozen ingredients 4 need to be thawed before cooking. Therefore, in one embodiment:

[0095] Before step S100, the method further includes:

[0096] Step S10: Obtain the moisture content of ingredient 4 based on the type information of ingredient 4;

[0097] Step S20: When the moisture content of the ingredient 4 is less than a preset value, a variable temperature thawing command is issued.

[0098] Specifically, the implementation of step S10 is not limited. It can be achieved by using a visual inspection device to visually inspect the food 4 in the working chamber 11 to obtain the type information of the food 4, and then look up the moisture content in a table based on the type information of the food 4. Alternatively, the type information of the food 4 can be obtained based on the user's input information. Furthermore, the moisture content corresponding to the type information can be stored in advance, and the moisture content can be obtained directly by looking up the table after obtaining the type information of the food 4, etc. There are no limitations here.

[0099] It should be noted that if the food 4 has low moisture content (such as chicken legs, chicken wings, etc.), or has tissue structures such as skin / bones, and is not a single meat structure, the temperature penetration rate is low. If the traditional single temperature is used for thawing, the thawing efficiency is low and the quality is poor. Therefore, multiple stages of control are required to improve the thawing effect.

[0100] In the technical solution of this embodiment, the moisture content of the ingredient 4 is obtained according to the type information of the ingredient 4. Only when the moisture content of the ingredient 4 is less than a preset value is a variable temperature thawing command generated. Thus, for the ingredient 4 with low moisture content, variable temperature thawing is used for thawing. During the variable temperature thawing process, temperature fluctuations are more conducive to improving the thawing rate.

[0101] For ingredients with high water content, such as steak and fish fillets, the single-tissue meat structure results in high water content and easy thawing, requiring less steam and exhibiting high temperature penetration. In this case, a standard thawing method can be used. Therefore, after step 10, the process further includes:

[0102] Step S30: When the moisture content of the ingredient 4 is greater than a preset value, send a normal defrost command;

[0103] Step S40: After the food ingredient 4 is placed in the working chamber 11 and a normal defrosting command is received, a control command is generated according to the type information of the food ingredient. The control command includes obtaining at least one of the following: the working time, set temperature, and set humidity of the heating device 2 and the humidifying device 6 according to the type information of the food ingredient.

[0104] In the technical solution of this embodiment, for ingredients 4 with high water content, ordinary thawing is performed directly without stages. Specifically, the heating device 2 can be controlled to operate according to the type information of the ingredients 4 to be thawed, and the temperature in the working chamber 11 can be controlled within a preset range, thereby realizing the thawing of ingredients 4 with high water content. With this setting, the thawing efficiency is higher and the overall cooking time is shorter.

[0105] Please refer to the table below for details:

[0106]

[0107]

[0108] As can be seen from the table above, for ingredients with high water content such as chicken legs and chicken wings, this embodiment uses a variable temperature thawing method. For ingredients with low water content such as skewers, steaks, and fish fillets, this embodiment uses a normal thawing method, which has only one thawing stage.

[0109] Correspondingly, the auxiliary defrosting device also includes a turbulence device 3, which is used to turbulent the airflow in the working chamber 11. In order to prevent the surface of the food 4 from being overly steamed and turning white, thus affecting the taste, the turbulence device 3 can be controlled to operate during the defrosting process. For example, in the table above, when defrosting steak and fish fillets, the turbulence device 3 can be set to high speed to prevent the surface of the food 4 from being overly steamed and turning white, thus affecting the taste.

[0110] It should be emphasized that the specific value of the preset value is not limited and can be any value between 0% and 100%. In this embodiment, the preset value is 70%.

[0111] In one embodiment, the plurality of thawing stages include a first thawing stage and a second thawing stage performed sequentially, wherein the first thawing stage is the initial thawing stage, and step S100 includes:

[0112] Step S110: After the first preset condition is met, at least the operating parameters of the heating device 2 are adjusted to adjust the temperature and humidity in the working chamber 11 to the temperature and humidity corresponding to the second defrosting stage.

[0113] In this embodiment, by setting a first preset condition, the cooking appliance 100 can automatically switch between a first defrosting stage and a second defrosting stage. Specifically, the specific implementation of the first preset condition is not limited. It can be achieved by detecting the center temperature of the food 4 and automatically entering the next defrosting stage when the center temperature of the food 4 reaches a preset value. Alternatively, it can be achieved by allocating the duration of each defrosting stage and automatically entering the next defrosting stage after the preset duration is reached. Correspondingly, the preset condition includes the temperature parameter of the defrosting food 4 and / or the defrosting duration parameter.

[0114] It should be noted that the temperature in the second thawing stage is lower than that in the first thawing stage, and the humidity is higher than that in the first thawing stage. When the humidifier 6 is working, the humidity in the working chamber 11 continues to rise over time. Therefore, the humidifier 6 can continue to humidify using its original parameters, so that it will naturally transition to the humidity corresponding to the second thawing stage over time. Furthermore, the temperature in the second thawing stage is lower than that in the first thawing stage, and the humidity will also rise as the temperature decreases. Therefore, the transition from the first thawing stage to the second thawing stage can be achieved simply by adjusting the operating parameters of the heating device 2.

[0115] Specifically, the first preset condition includes a first preset duration and / or the temperature value of the food ingredient 4; and / or, the operating parameters of the heating device 2 include heating power and / or heating duration per unit time; and / or, the operating parameters of the humidifying device 6 include humidifying power and / or humidifying duration per unit time.

[0116] In one embodiment, taking the thawing stage as an example, which includes a first thawing stage, a second thawing stage, and a third thawing stage performed sequentially, the center temperature of the food ingredient 4 is used as a preset condition. When the center temperature of the food ingredient 4 reaches -8℃ to -4℃, the first thawing stage ends and the second thawing stage begins. When the center temperature of the food ingredient 4 reaches -4℃ to -2℃, the second thawing stage ends and the third thawing stage begins. When the center temperature of the food ingredient 4 reaches -2℃ to 4℃, the thawing ends.

[0117] In another embodiment, taking the first, second, and third thawing stages performed sequentially as an example, the thawing time is used as a preset condition. The total thawing time can be set and then allocated to different thawing stages accordingly. For example, the total thawing time is 7.5 minutes, the first thawing stage is 3 minutes, the second thawing stage is 3 minutes, and the third thawing stage is 1.5 minutes. After 3 minutes in the first thawing stage, the second thawing stage is automatically started. Then, after 3 minutes in the second thawing stage, the third thawing stage is automatically started. After 1.5 minutes in the second thawing stage, thawing is completed, and the heating device 2 is controlled to work to cook the food 4.

[0118] In another embodiment, the plurality of thawing stages have three thawing stages, with the time allocation of the three thawing stages being 2:2:1. Experiments have shown that this time allocation ratio can achieve optimal thawing efficiency and ensure the best thawing quality.

[0119] In one embodiment, the step of adjusting at least the operating parameters of the heating device 2 includes:

[0120] The heating device 2 is controlled to operate according to the heating power of each stage, so that the temperature in the earlier thawing stage is higher than that in the later thawing stage, and the humidity is lower than that in the later thawing stage; and / or,

[0121] The heating device 2 is controlled to operate according to the heating duration of each stage, so that the temperature of the earlier thawing stage is higher than that of the later thawing stage, and the humidity is lower than that of the later thawing stage.

[0122] In the technical solution of this embodiment, different thawing stages are achieved by controlling the heating power and / or heating duration of the heating device 2. The temperature in the earlier thawing stage is higher than that in the later thawing stage, and the humidity is lower than that in the later thawing stage. The food 4 is thawed by first high temperature and then low temperature, and first low humidity and then high humidity. In the initial high temperature stage, the ice crystals on the surface of the food can melt or sublimate quickly and turn into water vapor. Then, a low temperature and high humidity environment is used for thawing. In the steam environment, the gaseous water condenses and releases latent heat when it encounters the frozen food 4, which is used for thawing. On the one hand, the thawing rate is faster than that of a low temperature and low humidity environment. On the other hand, compared with the high temperature thawing method, the food will not be overcooked by the high temperature environment during the thawing process, thus ensuring the quality and speed of thawing.

[0123] The step of adjusting at least the operating parameters of the heating device 2 further includes:

[0124] The humidifying device 6 and the heating device 2 are controlled to operate simultaneously according to the humidifying power corresponding to each of the defrosting stages, so that the temperature of the earlier defrosting stage is higher than that of the later defrosting stage, and the humidity is lower than that of the later defrosting stage.

[0125] In this embodiment, by setting the humidification device 6, water mist or water droplets with a certain temperature will condense on the surface of the food when they come into contact with the surface of the food that is too cold, releasing latent heat for the thawing of frozen food; and the high humidity environment can form a water film on the surface of the meat 4, blocking oxygen, thereby inhibiting the oxidative denaturation of the muscle, reducing juice loss, and improving the quality of the thawed meat, thereby improving the thawing speed and the quality of the thawed food.

[0126] The specific implementation of the humidification device 6 is not limited; it can be an ultrasonic atomizing device, a steam generator, a water pump, etc., and is not limited here. The medium sprayed by the humidification device 6 is not limited; it can be water, liquid seasoning, a solid-liquid mixture, etc. The installation location of the humidification device 6 is not limited; it can be on the top or side of the container, etc., and is not limited here. The specific number of the multiple defrosting stages is not limited; it can be two, three, four, etc., and is not limited here.

[0127] In one embodiment, when the application scenario is a steam oven, the heating device 2 can also be directly used as the humidification device 6. The heating device 2 is placed at the bottom of the steam oven, and water is poured into the bottom so that the heating device 2 heats the water to increase the temperature of the working chamber 11 and thaw the food 4. During the heating process, the water turns into water vapor, thereby increasing the humidity in the working chamber 11.

[0128] It should be noted that the auxiliary defrosting device also includes a turbulence device 3, which is used to disturb the gas in the working chamber 11. By setting the turbulence device 3 to disturb the gas in the working chamber 11, the temperature distribution in the working chamber 11 can be made more uniform, and the detection results of the temperature measuring device 5 can be made more accurate.

[0129] In one embodiment, the auxiliary defrosting device further includes a turbulence device 3, which is used to turbulent the airflow in the working chamber 11. The plurality of defrosting stages of the turbulence device 3 also include a third defrosting stage performed after the second defrosting stage.

[0130] The operating power of the turbulence device 3 for the first thawing stage, the second thawing stage, and the third thawing stage are W1, W2, and W3, respectively, where W2 > W1 > W3.

[0131] In this embodiment, the first thawing stage is the main steam output stage. If the wind speed is too high, the steam will be carried away. Therefore, the power of the turbulence device 3 in the first thawing stage is less than that in the second thawing stage, so as to avoid the phenomenon of steam being carried away in the first thawing stage. Correspondingly, the third thawing stage is the last stage of thawing. If a high wind speed is maintained in this stage, the moisture on the surface of the food will be carried away, thereby affecting the thawing quality. Therefore, the thawing process in the third thawing stage requires low temperature and low wind to maintain its moisture level.

[0132] In a further embodiment, the working chamber 11 in the first thawing stage is set to a temperature of 60-80°C and a humidity of 50%-100%; and / or, the working chamber 11 in the second thawing stage is set to a temperature of 50-70°C and a humidity of 60%-100%; and / or, the working chamber 11 in the third thawing stage is set to a temperature of 30-50°C and a humidity of 70%-100%.

[0133] During the thawing stage, the thawing temperature cannot be too high, because at high temperatures, the rapid heat transfer of steam will cause the outer surface of the food 4 to cook quickly, affecting the thawing quality. Of course, the temperature also cannot be too low, otherwise the thawing efficiency will be slow. Therefore, the multiple thawing stages include the first thawing stage and the last thawing stage. The thawing temperature of the first thawing stage is 60-80℃. Since the thawing temperature of the first thawing stage is less than or equal to 80℃, the rapid cooking of the outer surface of the food 4 is avoided, ensuring the thawing quality. Since the thawing temperature of the first thawing stage is greater than or equal to 60℃, the ice crystals on the surface of the food can melt or sublimate quickly into water vapor, thereby ensuring the thawing rate.

[0134] Understandably, the temperature of the third thawing stage cannot be too low. If it is below room temperature, the thawing rate will be too slow. However, the temperature cannot be too high either. If the temperature is too high, the outer surface of the food 4 will cook quickly, affecting the thawing quality. Therefore, the thawing temperature of the third thawing stage is 30 to 50°C.

[0135] In the technical solution of this embodiment, the working chamber 11 temperature is set at 60-80°C in the first defrosting stage. It can be understood that in the first defrosting stage, the food is still frozen and its temperature is below -4°C. At this time, high temperature can be used for defrosting. Therefore, the working chamber 11 temperature is set at 60-80°C in the first defrosting stage, so that the food 4 can be heated at a relatively fast rate. At this time, the temperature in the working chamber 11 is controlled at 50%-100%, so as to create a high humidity environment and improve the defrosting rate of the food 4. The working chamber 11 temperature is set at 50-70°C and the humidity is 60%-100% in the second defrosting stage. The second defrosting stage is an intermediate defrosting stage. At this time, the temperature should be lower than that in the first defrosting stage, otherwise the food 4 will be overcooked. The temperature should also be higher than that in the third defrosting stage, otherwise the defrosting efficiency will be too slow.

[0136] Correspondingly, in one embodiment, after step S110, the control method of the cooking appliance 100 further includes:

[0137] Step S120: After the second preset condition is met, at least the operating parameters of the heating device 2 are adjusted to adjust the temperature and humidity in the working chamber 11 to the temperature and humidity corresponding to the third defrosting stage;

[0138] Step S130: After the third preset condition is met, at least the operating parameters of the heating device 2 are adjusted to end the third defrosting stage.

[0139] This embodiment enables the cooking appliance 100 to automatically perform a first defrosting stage, a second defrosting stage, and a third defrosting stage by setting a second preset condition and a third preset condition. Specifically, the specific implementation of the second preset condition and the third preset condition is not limited. It can be that the center temperature of the food 4 is detected, and when the center temperature of the food 4 reaches a preset value, it automatically enters the next defrosting stage. Alternatively, it can be that the duration of each defrosting stage is allocated, and after the preset duration is reached, it automatically enters the next defrosting stage. Correspondingly, the second preset condition and / or the third preset condition include the temperature parameter and / or the defrosting duration parameter of the food 4.

[0140] It should be noted that the temperature in the third thawing stage is lower than that in the second thawing stage, while the humidity is higher. When the humidifier 6 is working, the humidity in the working chamber 11 continues to rise over time. Therefore, the humidifier 6 can continue to humidify using its original parameters, and the humidity will naturally transition to the humidity corresponding to the third thawing stage over time. Furthermore, since the temperature in the third thawing stage is lower than that in the second thawing stage, the humidity will also increase as the temperature decreases. Therefore, the transition from the second to the third thawing stage can be achieved simply by adjusting the operating parameters of the heating device 2.

[0141] The first preset condition includes the center temperature value of the first ingredient 4, the second preset condition includes the center temperature value of the second ingredient 4, and the third preset condition includes the center temperature value of the third ingredient 4; wherein, the center temperature value of the first ingredient 4 is in the range of -8℃ to -4℃; and / or, the center temperature value of the second ingredient 4 is in the range of -4℃ to -2℃; and / or, the center temperature value of the third ingredient 4 is in the range of -2℃ to 4℃.

[0142] In one embodiment, taking the thawing stage as an example, which includes a first thawing stage, a second thawing stage, and a third thawing stage performed sequentially, the center temperature of the food ingredient 4 is used as a preset condition. When the center temperature of the food ingredient 4 reaches -8℃ to -4℃, the first thawing stage ends and the second thawing stage begins. When the center temperature of the food ingredient 4 reaches -4℃ to -2℃, the second thawing stage ends and the third thawing stage begins. When the center temperature of the food ingredient 4 reaches -2℃ to 4℃, the thawing ends.

[0143] In another embodiment, taking the first, second, and third thawing stages performed sequentially as an example, the thawing time is used as a preset condition. The total thawing time can be set and then allocated to different thawing stages accordingly. For example, the total thawing time is 7.5 minutes, the first thawing stage is 3 minutes, the second thawing stage is 3 minutes, and the third thawing stage is 1.5 minutes. After 3 minutes in the first thawing stage, the second thawing stage is automatically started. Then, after 3 minutes in the second thawing stage, the third thawing stage is automatically started. After 1.5 minutes in the second thawing stage, thawing is completed, and the heating device 2 is controlled to work to cook the food 4.

[0144] It is understandable that not all ingredients 4 need to be thawed; only frozen ingredients 4 need to be thawed before cooking. Therefore, in one embodiment:

[0145] Before step S100, the method further includes:

[0146] Step S80: Determine whether the food ingredient 4 in the working chamber 11 is a frozen food ingredient 4;

[0147] Step S70: When the food 4 in the working chamber 11 is a frozen food 4, a defrost command is generated.

[0148] Specifically, the implementation of step S80 is not limited. It can be implemented by using a visual inspection device to visually inspect the food 4 in the working chamber 11 to determine whether it is a frozen food 4. It can also be implemented by using a temperature detection device, such as a temperature probe, to directly detect the temperature of the food 4 to determine whether it is a frozen food 4. Alternatively, it can be implemented by directly detecting the temperature of the working chamber 11 where the food is located and making a judgment based on the temperature parameters of the working chamber 11, etc. There are no limitations here.

[0149] In the technical solution of this embodiment, by determining whether the food 4 in the working chamber 11 is a frozen food 4, a defrosting command is generated when the food 4 in the working chamber 11 is a frozen food 4, so that only the frozen food 4 is defrosted and the non-frozen food 4 is not defrosted, thereby improving the working efficiency of the cooking appliance 100 and the user experience.

[0150] Furthermore, the auxiliary defrosting device also includes a temperature measuring device, which is used to detect the temperature inside the working chamber 11. Step S80 includes:

[0151] Step S81: Based on the temperature parameters detected by the temperature measuring device, determine whether the food 4 in the working chamber 11 is a frozen food 4;

[0152] In the technical solution of this embodiment, the temperature parameters detected by the temperature measuring device are used to determine whether the food 4 in the working chamber 11 is a frozen food 4. It can be understood that existing cooking appliances 100 are generally equipped with a temperature measuring device to detect the temperature in the working chamber 11, thereby determining whether the food 4 in the working chamber 11 is a frozen food 4 based on the temperature parameters in the working chamber 11. There is no need to set up an additional temperature measuring device, which reduces costs and improves the user experience.

[0153] Specifically, the method for determining whether the food 4 in the working chamber 11 is a frozen food 4 based on the temperature parameters detected by the temperature measuring device is not limited. It can be to directly perform identification for a period of time. If the temperature of the working chamber 11 is lower than a preset value when the identification time is completed, the food 4 in the working chamber 11 is determined to be a frozen food 4. If the temperature of the working chamber 11 is higher than the preset value when the identification time is completed, the food 4 in the working chamber 11 is determined to be a frozen food 4.

[0154] The specific value of the preset value is not limited. It can be set to 15°C, 10°C, etc., and is not limited here. In one embodiment, the preset value is 15°C. It can be understood that the room temperature is generally not lower than 15°C, while the temperature of the frozen food 4 is lower than 5°C. Therefore, when the frozen food 4 is put in, the temperature of the working chamber 11 will drop rapidly to below 15°C.

[0155] Of course, there are also cases where the room temperature is below 15°C. In one embodiment, when the room temperature is below 15°C, the cooking device does not perform identification, thereby avoiding misjudgment. In another embodiment, when the room temperature is below a preset value, the temperature of the heating device 2 in the working chamber 11 is preset before identification.

[0156] Of course, the judgment can also be based on the temperature change inside the working chamber 11. When the detection is completed, if the temperature inside the working chamber 11 drops to a preset value, the food 4 inside the working chamber 11 is determined to be frozen food 4. Taking the preset value as 5°C as an example, the recognition is performed directly for a period of time. If the temperature inside the working chamber 11 drops to 5°C during the recognition time, the food 4 inside the working chamber 11 is determined to be frozen food 4. If the temperature inside the working chamber 11 drops to less than 5°C during the recognition time, the food 4 inside the working chamber 11 is determined to be non-frozen food 4.

[0157] It should be noted that when the temperature inside the working chamber 11 drops to a preset value upon completion of the test, the food 4 inside the working chamber 11 is determined to be frozen food 4; when the temperature inside the working chamber 11 is lower than the preset value within a preset time, the food 4 inside the working chamber 11 is determined to be frozen food 4. These two technical solutions can be selected from one or both, and no limitation is made here.

[0158] Many consumers currently purchase frozen foods, such as steamed buns and mantou, and reheat them at home before eating. The reheating method is relatively simple, usually involving directly placing them in a steamer at full power for several tens of minutes. This method results in uneven heating between the inside and outside. If the heating time is too short, the inside will remain icy; if the heating time is too long, the outer skin will become too moist and collapse. Both methods lead to a poor taste.

[0159] The auxiliary defrosting device further includes a flow disturbance device and a temperature measuring device. The flow disturbance device is used to disturb the gas in the working chamber 11. After step S100, the device further includes:

[0160] Step S200: Start cooking and activate the turbulence device and the temperature measuring device;

[0161] Step S300: Control the operating parameters of the heating device 2 to control the temperature of the working chamber 11 within a preset range.

[0162] It is understandable that existing cooking devices, due to the lack of a flow-dispersing device, result in uneven temperature distribution within the working chamber 11. Consequently, the temperature detection results within the working chamber 11 cannot reflect the heating temperature of the food 4. However, the technical solution in this embodiment, by setting up the flow-dispersing device to agitate the gas within the working chamber 11, allows for a more uniform temperature distribution within the working chamber 11, making the detection results of the temperature measuring device more accurate, and thus providing more precise temperature control within the working chamber 11.

[0163] The specific value of the preset range is not limited. It can be pre-designed or selected based on the four types of ingredients in the working chamber 11, etc., and is not limited here.

[0164] In one embodiment, before the step of controlling the operating parameters of the heating device 2 to control the temperature of the working chamber 11 within a preset range, the method further includes:

[0165] Based on the four types of ingredients in the working chamber 11, a preset range is selected accordingly.

[0166] Specifically, different steaming temperatures are used for different ingredients 4 to achieve better cooking results. That is, both the heating device 2 and the turbulence temperature measuring device 3 are activated to raise the temperature of the ingredients 4 to T1. The turbulence temperature measuring device 3 feeds back the cooking temperature to control the heating device 2 to maintain the cooking temperature until the food is cooked.

[0167]

[0168] In this embodiment, different temperature ranges are used for cooking different ingredients 4, which improves the cooking effect of ingredients 4. In particular, for protein-based ingredients 4, by controlling the cooking temperature of steam, the degree of protein denaturation can be controlled, thereby controlling the tenderness and water content of ingredients 4. When the cooking temperature is too high, it will cause the protein to shrink, squeezing out the water inside. At the same time, protein shrinkage will cause the meat to become tough and the egg custard to have a porous structure, which is not good for the taste. Therefore, when using the solution of this embodiment to reheat buns and steamed bread, the taste of thawed pasta-based ingredients can be effectively improved.

[0169] To achieve the above objectives, this application also proposes a cooking appliance 100, including a main body 1, a defrosting auxiliary device, and a control device. The main body 1 has a working cavity 11 formed inside. The defrosting auxiliary device includes a heating device 2 and a humidifying device 6 installed on the main body 1. The heating device 2 heats the working cavity 11, and the humidifying device 6 humidifies the working cavity 11. The heating device 2 and the humidifying device 6 are electrically connected to the control device. The control device includes a memory, a processor, and a control program for the cooking appliance 100 stored in the memory and executable on the processor. The control program for the cooking appliance 100 is configured to implement the steps of the control method for the cooking appliance 100 as described above.

[0170] In the technical solution of this invention, multiple thawing stages are formed, with the temperature of the earlier thawing stages being higher than that of the later thawing stages. By thawing the food 4 through a combination of high temperature and low temperature, the ice crystals on the surface of the food can melt or sublimate rapidly into water vapor in the initial high temperature stage. Then, a low temperature environment is used for thawing. In the steam environment, the gaseous water condenses upon contact with the frozen food 4, releasing latent heat for thawing. On the one hand, compared to continuously using a low temperature and low humidity environment, the thawing rate is faster. On the other hand, compared to continuously using a high temperature thawing method, the food will not be overcooked by the high temperature environment during the thawing process, ensuring the quality and speed of thawing. Furthermore, the duration of the earlier thawing stages is greater than or equal to that of the later thawing stages, thus ensuring that the time spent on high temperature thawing is greater than or equal to that spent on low temperature thawing, resulting in higher thawing efficiency.

[0171] The specific implementation of the heating device 2 is not limited; it can be a PTC heating module, a heating wire, a heating film, etc., and is not limited here. The specific method of controlling the defrosting temperature is not limited; it can be controlling the heating power of the heating device 2, controlling the heating time of the heating device 2, etc., and is not limited here. In one embodiment, the heating device 2 includes a first heating device 2 disposed at the top of the working chamber 11; and / or, the heating device 2 includes a second heating device 2 disposed at the bottom of the working chamber 11.

[0172] Specifically, the first heating device 2 can be a heating tube installed at the top of the working chamber 11, and the second heating device 2 can be a heating coil installed at the bottom of the working chamber 11. When both the first and second heating devices 2 are installed simultaneously, the food 4 in the working chamber 11 can be heated from both top and bottom, resulting in more uniform heating and improved heating effect. Furthermore, when the humidifying device 6 is a steam generator, it can provide high-temperature steam to the working chamber 11 and provide a heating medium to the heating chamber. In this case, the steam generator can also function as the heating device 2.

[0173] The specific implementation of the humidification device 6 is not limited; it can be an ultrasonic atomizing device, a steam generator, a water pump, etc., and is not limited here. The medium sprayed by the humidification device 6 is not limited; it can be water, liquid seasoning, a solid-liquid mixture, etc. The installation location of the humidification device 6 is not limited; it can be on the top or side of the container, etc., and is not limited here. The specific number of the multiple defrosting stages is not limited; it can be two, three, four, etc., and is not limited here.

[0174] In one embodiment, the humidification device 6 includes a steam generator, and the steam input into the working chamber 11 can serve as an additional auxiliary heat source, working together with the heating device 2 to maintain the temperature inside the working chamber 11.

[0175] To prevent condensation and white dripping from the nozzle after steam generation stops, the steam outlet of the steam generator is located at the edge of the cross-section of the working chamber 11. This allows the condensate flowing from the steam outlet to avoid the food ingredient 4 located in the middle of the working chamber 11, thus preventing the white dripping problem.

[0176] Furthermore, the steam generating device can control the amount of steam generated by using a water pump and a solenoid valve. Alternatively, it can use a spring plate to heat the water dripping from the conduit, increasing its vaporization volume and causing the spring plate to open and release steam. This is not a limitation.

[0177] Furthermore, the auxiliary defrosting device also includes a temperature detection device for detecting the temperature of the working chamber 11; and / or, the auxiliary defrosting device also includes a flow disturbance device 3 for disturbing the gas in the working chamber 11.

[0178] The turbulence device 3 can be a fan or an air pump, and its position in the working chamber 11 is not limited. It can drive the gas flow in the working chamber 11 to achieve uniform temperature and humidity in the working chamber 11 and improve the defrosting efficiency.

[0179] It is understood that the smaller the distance between the flow-dispersing device 3 and the temperature detection device, the more accurate the detection result of the temperature detection device. The minimum distance between the flow-dispersing device 3 and the temperature detection device is no more than 5 cm. In one embodiment, the temperature measuring device 5 and the flow-dispersing device 3 are integrated into one unit, thereby constituting a flow-dispersing temperature measuring device 5.

[0180] Optionally, the cooking appliance 100 includes an air fryer, a defroster, a grill, a rice cooker, or a pressure cooker.

[0181] Furthermore, it should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or system. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or system that includes that element.

[0182] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0183] Through the above description of the embodiments, those skilled in the art can clearly understand that the methods of the above embodiments can be implemented by means of software plus necessary general-purpose hardware platforms. Of course, they can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium (such as read-only memory (ROM) / RAM, magnetic disk, optical disk) and includes several instructions to cause a terminal device (which may be a mobile phone, computer, server, or network device, etc.) to execute the methods described in the various embodiments of the present invention.

[0184] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. Any equivalent structural or procedural transformations made based on the description and drawings of the present invention, or direct or indirect applications in other related technical fields, are similarly included within the scope of patent protection of the present invention.

Claims

1. A method for controlling a cooking utensil, characterized in that, The cooking appliance includes a defrosting aid, which at least includes a heating device capable of heating the working chamber, and the control method includes: After the food is placed in the working chamber and a variable temperature defrosting command is received, the heating device of the defrosting auxiliary device is controlled to work, so that the cooking appliance goes through multiple defrosting stages in sequence, the temperature of the first defrosting stage is higher than that of the second defrosting stage, and the duration of the first defrosting stage is greater than or equal to that of the second defrosting stage.

2. The control method as described in claim 1, characterized in that, The defrosting aid device also includes a humidification device capable of humidifying the working chamber. After the step of placing the food in the working chamber and receiving a temperature-changing defrosting command, the step of at least controlling the operation of the heating device of the defrosting aid device further includes: The humidification device of the defrosting auxiliary device is controlled to operate, and the humidity in the working chamber is controlled to be lower in the earlier defrosting stage than in the later defrosting stage.

3. The control method as described in claim 1 or 2, characterized in that, Before the step of placing the food in the working chamber and receiving the temperature-controlled defrosting command, the method further includes: The total thawing time for the multiple thawing stages is determined based on the weight information of the ingredients, and the total thawing time is positively correlated with the weight of the ingredients.

4. The control method as described in claim 1 or 2, characterized in that, Before the step of placing the food in the working chamber and receiving the temperature-controlled defrosting command, the method further includes: The moisture content of the ingredients is obtained based on the type of ingredients. When the moisture content of the food is less than a preset value, the variable temperature defrosting command is sent.

5. The control method as described in claim 4, characterized in that, After the step of obtaining the moisture content of the ingredients based on the type information of the ingredients, the method further includes: When the moisture content of the food exceeds a preset value, a normal defrost command is sent. After the food is placed in the working chamber and a normal defrosting command is received, a control command is sent according to the type of food. The control command includes obtaining at least one of the following: the working time, set temperature, and set humidity of the heating device and the humidifying device, based on the type of food.

6. The control method as described in claim 2, characterized in that, The plurality of defrosting stages include a first defrosting stage and a second defrosting stage performed sequentially. The first defrosting stage is the initial defrosting stage. The step of controlling the heating device of the defrosting auxiliary device to operate after the food is placed in the working chamber and a temperature-changing defrosting command is received includes: After the first preset condition is met, at least the operating parameters of the heating device are adjusted to adjust the temperature and humidity in the working chamber to the temperature and humidity corresponding to the second thawing stage.

7. The control method as described in claim 6, characterized in that, The first preset conditions include a first preset duration and / or the temperature value of the food ingredient; and / or, The operating parameters of the heating device include heating power and / or heating duration per unit time; and / or, The operating parameters of the humidification device include humidification power and / or humidification duration per unit time.

8. The control method as described in claim 6, characterized in that, The auxiliary defrosting device further includes a flow disturbance device for disturbing the airflow in the working chamber, and the plurality of defrosting stages further includes a third defrosting stage performed after the second defrosting stage; The operating power of the turbulence device for the first thawing stage, the second thawing stage, and the third thawing stage are W1, W2, and W3, respectively, where W2 > W1 > W3.

9. The control method as described in claim 8, characterized in that, The working chamber temperature for the first thawing stage is set to 60–80°C, and the humidity to be 50%–100%; and / or, The working chamber temperature for the second thawing stage is set at 50–70°C, and the humidity at 60%–100%; and / or, The working chamber temperature for the third thawing stage is set at 30–50°C, and the humidity is set at 70%–100%.

10. The control method as described in claim 8, characterized in that, After the step of adjusting the operating parameters of the heating device to adjust the temperature and humidity in the working chamber to the temperature and humidity corresponding to the second defrosting stage after the first preset condition is met, the method further includes: After the second preset condition is met, at least the operating parameters of the heating device shall be adjusted to adjust the temperature and humidity in the working chamber to the temperature and humidity corresponding to the third thawing stage. After the third preset condition is met, at least the operating parameters of the heating device should be adjusted to end the third defrosting stage.

11. The control method as described in claim 10, characterized in that, The first preset condition includes the center temperature value of the first ingredient, the second preset condition includes the center temperature value of the second ingredient, and the third preset condition includes the center temperature value of the third ingredient. Wherein, the central temperature value of the first ingredient ranges from -8℃ to -4℃; and / or, The core temperature value of the second ingredient ranges from -4℃ to -2℃; and / or, The temperature range of the center of the third ingredient is -2℃ to 4℃.

12. The control method as described in claim 1, characterized in that, Before the step of controlling the heating device of the defrosting auxiliary device at least after the food is placed in the working chamber and a temperature-controlled defrosting command is received, the method further includes: Determine whether the food in the working chamber is frozen; When the food in the working chamber is frozen, a variable temperature defrosting command is generated.

13. The control method as described in claim 12, characterized in that, The auxiliary defrosting device further includes a temperature measuring device, which is used to detect the temperature inside the working chamber. The step of determining whether the food inside the working chamber is frozen food includes: Based on the temperature parameters detected by the temperature measuring device, it is determined whether the food in the working chamber is frozen; wherein... The temperature inside the working chamber is detected for a preset duration; When the temperature inside the working chamber drops to a preset value upon completion of the test, it is determined that the food inside the working chamber is frozen; and / or, If the temperature inside the working chamber is lower than a preset value within a preset time, the food inside the working chamber is determined to be frozen food.

14. A cooking utensil, characterized in that, include: The main body has a working cavity inside; as well as, A defrosting aid includes a heating device and a humidifying device installed on the main body. The heating device is used to heat the working chamber, and the humidifying device is used to humidify the working chamber; and... A control device, wherein the heating device and the humidifying device are electrically connected to the control device, the control device including a memory, a processor, and a control program for a cooking appliance stored in the memory and executable on the processor, the control program for the cooking appliance being configured to implement the steps of the control method for the cooking appliance as claimed in any one of claims 1 to 13.

15. The cooking appliance as described in claim 14, characterized in that, The heating device includes a first heating device disposed at the top of the working chamber; and / or The heating device includes a second heating device disposed at the bottom of the working chamber.

16. The cooking appliance as described in claim 14, characterized in that, The humidification device includes a steam generator, and / or the output port of the humidification device is located at the edge of the cross-section of the working chamber.

17. The cooking appliance as described in claim 14, characterized in that, The auxiliary defrosting device further includes a temperature detection device for detecting the temperature of the working chamber; and / or, The auxiliary defrosting device also includes a flow disturbance device, which is used to disturb the gas in the working chamber.

18. The cooking appliance as described in claim 14, characterized in that, The cooking appliances include air fryers, defrosters, grills, rice cookers, or pressure cookers.

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