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

Abstract

The application provides a cooking appliance control method and device, a cooking appliance and a readable storage medium. The cooking appliance control method comprises: in a preheating stage, controlling a heating device to operate so that the temperature in a cooking cavity reaches a first temperature; wherein in the preheating stage, no food to be cooked is placed in the cooking cavity; in a heating stage, controlling the heating device to continuously operate so that the temperature in the cooking cavity is kept at the first temperature; wherein in the heating stage, the food to be cooked is placed in the cooking cavity; and in a ventilation stage, controlling a ventilation device and the heating device to operate so that the temperature in the cooking cavity reaches a second temperature. The control method can ensure the sensory quality of low-sugar and low-fat food, such as crispness, color and flavor.

Description

Technical Field

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

[0002] In related technologies, reducing the sugar and fat content in food during cooking aligns better with modern consumers' pursuit of healthy eating. However, reducing sugar and fat content can decrease the cohesiveness between flour particles, resulting in a coarser texture and reduced crispness in products like cookies. In products with high moisture content, it may lead to excessive starch gelatinization and excessive gluten formation, causing increased hardness and loss of original softness. Furthermore, sugar and fat in baked goods participate in the formation of flavor compounds, while fat acts as a solvent for some flavor compounds, contributing to their delivery. Reducing sugar and fat content affects the formation, delivery, and release of flavor compounds in baked goods. In short, cooking low-sugar, low-fat ingredients can have significant negative impacts on taste, flavor, and color. Summary of the Invention

[0003] The present invention aims to at least solve the technical problem that the cooking of low-sugar and low-fat ingredients has a significant negative impact on taste, flavor and color.

[0004] Therefore, a first aspect of the present invention provides a method for controlling a cooking appliance.

[0005] A second aspect of the present invention provides a control device for a cooking appliance.

[0006] A third aspect of the present invention provides a cooking utensil.

[0007] A fourth aspect of the present invention provides a readable storage medium.

[0008] A first aspect of the present invention provides a method for controlling a cooking appliance, the cooking appliance including a cooking cavity, a heating device, and a ventilation device. The method for controlling the cooking appliance includes: in a preheating stage, controlling the heating device to operate so that the temperature inside the cooking cavity reaches a first temperature; wherein, in the preheating stage, no food to be cooked is placed inside the cooking cavity; in a heating stage, controlling the heating device to operate continuously so that the temperature inside the cooking cavity is maintained at the first temperature; wherein, in the heating stage, food to be cooked is placed inside the cooking cavity; and in a ventilation stage, controlling the ventilation device and the heating device to operate so that the temperature inside the cooking cavity reaches a second temperature.

[0009] The cooking appliance control method provided by this invention can be used to control the cooking process of ingredients. The cooking appliance includes a heating device for heating and baking the ingredients within the cooking cavity during the cooking process. The cooking appliance also includes a ventilation device that drives gas flow within the cooking cavity during cooking, allowing gas to escape and gas from outside the cavity to enter. Specifically, the cooking appliance control method can be used to cook low-sugar, low-fat ingredients. Low-sugar, low-fat ingredients refer to ingredients whose original recipe has reduced sugar and fat content compared to the original recipe.

[0010] Controlling the cooking process of a cooking appliance can specifically include three stages: preheating, heating, and ventilation. In the preheating stage, before any food is placed in the cooking cavity, the cavity is preheated to a first temperature. Specifically, when no food is in the cooking cavity, the heating device heats the cavity until the first temperature is reached, completing the preheating stage.

[0011] Furthermore, during the heating stage, the food to be cooked is first placed into the cooking cavity, and then the heating device is controlled to maintain the temperature inside the cooking cavity at a first temperature, thereby heating the food inside the cooking cavity. Specifically, heating the food can be achieved by baking it using the heating device.

[0012] Understandably, the heating stage can reduce the loss of moisture from the food being cooked, allowing the starch to gelatinize fully. It can also promote the stretching of gluten and the formation of gluten, and allow the remaining sugar after the sugar content has been reduced to fully dissolve and melt, thus fully coating and binding flour, sugar, and other particles. This improves the integrity of the final low-sugar, low-fat food being cooked, and enhances its softness, hardness, and crispness. Furthermore, the heating stage can also allow the remaining sucrose in the food being cooked after the sugar content of the formula to be reduced to be fully converted into glucose and fructose, enhancing the sweetness.

[0013] Furthermore, after the heating stage, the ventilation stage can be entered. During the ventilation stage, the heating device and the ventilation device can be controlled to operate simultaneously. On the one hand, the heating device enables the temperature inside the cooking cavity to reach the second temperature. On the other hand, the ventilation device enables the gas inside the cooking cavity to flow out and allows the gas outside the cooking cavity to enter the cooking cavity, or injects a certain proportion of mixed gas into the cooking cavity, thereby keeping the gas inside the cooking cavity in a flowing state.

[0014] Understandably, the flow of gas can enhance gas convection within the cooking cavity, promoting the evaporation of moisture from the surface of the food being cooked. This adjusts the moisture removal during the baking process, thereby controlling starch gelatinization and preventing excessive gelatinization. It can also control excessive gluten formation, ensuring the crispness of the food being cooked. Simultaneously, it controls excessive sugar dissolution, reduces moisture content, and promotes caramelization and Maillard reactions, thus enhancing product coloring and flavor compound formation.

[0015] The cooking appliance control method provided by this invention, during the cooking of low-sugar, low-fat ingredients, reduces internal moisture loss during the heating stage, allowing for complete starch gelatinization. It also promotes gluten development and gluten formation, and ensures the remaining sugar after sugar content reduction fully dissolves and binds flour and sugar particles, thereby improving the integrity of the final low-sugar, low-fat ingredients and enhancing their texture and crispness. Furthermore, the heating stage allows for the conversion of remaining sucrose into glucose and fructose, increasing sweetness. The ventilation stage further adjusts and controls starch gelatinization, preventing over-gelatinization and excessive gluten formation, ensuring crispness, and promoting caramelization and Maillard reactions. This promotes product coloring and flavor formation, ultimately guaranteeing the sensory qualities of the low-sugar, low-fat ingredients, such as crispness, color, and flavor.

[0016] In some technical solutions, optionally, before the preheating stage, the control method further includes: obtaining the initial weight and / or initial size of the food to be cooked; and determining a first temperature, a second temperature, a first duration of the heating stage, and a second duration of the ventilation stage based on the initial weight and / or initial size.

[0017] In this technical solution, before cooking the food, specifically before the preheating stage, the first temperature, the second temperature, the first duration of the heating stage, and the second temperature and duration of the ventilation stage can be determined based on the initial parameters of the food.

[0018] Specifically, the initial parameters of the ingredients to be cooked can include their initial weight and initial dimensions. That is, before cooking begins, the initial weight of the ingredients can be obtained, and based on this initial weight, the first temperature and first duration required for the heating phase, as well as the second temperature and second duration required for the ventilation phase, can be determined. It is understandable that the initial weight of the ingredients reflects the quantity of raw materials, and thus directly affects the temperature and duration required for the heating and ventilation phases during the cooking process.

[0019] Alternatively, before cooking begins, the initial dimensions of the ingredients to be cooked can be obtained. Then, based on these initial dimensions, the first temperature and first duration required for the heating phase, as well as the second temperature and second duration required for the ventilation phase, can be determined. Specifically, if the ingredients to be cooked are circular, the dimensions can refer to the diameter of the ingredients. In other words, the initial diameter of the ingredients can be used to determine the temperature and duration required for the heating and ventilation phases.

[0020] In some technical solutions, optionally, during the heating phase, the heating device is controlled to operate continuously to maintain the temperature inside the cooking cavity at a first temperature, including: during the heating phase, acquiring a first image of the food to be cooked; acquiring first parameters of the first image; controlling the heating device to operate continuously to maintain the temperature inside the cooking cavity at the first temperature; and determining that the heating phase is completed when the first parameter reaches a first preset parameter.

[0021] In this technical solution, during the heating phase, the completion of the heating phase can be determined based on the real-time parameters of the food to be cooked. That is, the first duration of the heating phase can be automatically adjusted and determined based on the real-time parameters of the food to be cooked. The real-time parameters of the food to be cooked can be obtained from the first image of the food to be cooked during the heating phase, that is, the first parameters of the first image. For example, the first parameter can be the color parameter of the food to be cooked.

[0022] Specifically, after the food to be cooked is placed into the cooking chamber, the heating device can be controlled to maintain the temperature inside the cooking chamber at a first temperature, thereby achieving the heating stage of the food to be cooked. Simultaneously, a first image of the food to be cooked can be acquired in real time, along with its first parameters. Specifically, the first parameter can be the color parameter of the food to be cooked. During the heating stage, when the first parameter of the food to be cooked reaches a first preset parameter, it can be determined that the duration of the current heating stage has reached the first duration, meaning the heating stage is complete, and the process then enters the ventilation stage.

[0023] By acquiring the first image of the food to be cooked in real time and determining whether the heating stage has ended based on the first parameters of the first image, the cooking effect of the food to be cooked during the heating stage can be guaranteed, and the accuracy of the duration of the heating stage can be ensured.

[0024] In some technical solutions, optionally, during the heating phase, the heating device is controlled to operate continuously to maintain the temperature inside the cooking cavity at a first temperature, including: during the heating phase, obtaining a first weight of the food to be cooked; controlling the heating device to operate continuously to maintain the temperature inside the cooking cavity at the first temperature; and determining that the heating phase is completed when the first weight reaches a first preset weight.

[0025] In this technical solution, during the heating phase, the completion of the heating phase can be determined based on the real-time parameters of the food to be cooked. That is, the first duration of the heating phase can be automatically adjusted and determined based on the real-time parameters of the food to be cooked. The real-time parameters of the food to be cooked may include the real-time weight of the food to be cooked, which is the first weight.

[0026] Specifically, after the food to be cooked is placed into the cooking chamber, the heating device can be controlled to maintain the temperature inside the cooking chamber at a first temperature, thereby achieving the heating stage of the food to be cooked. At the same time, the first weight of the food to be cooked can be acquired in real time, and the timing of the end of the heating stage can be determined by the change in the weight of the food to be cooked.

[0027] Furthermore, during the heating phase, when the initial weight of the food to be cooked reaches the first preset weight, it can be determined that the duration of the current heating phase has reached the first preset duration, meaning the heating phase is complete, and the ventilation phase begins. It is understandable that during the heating process, the weight of the food to be cooked gradually decreases due to moisture loss. When the initial weight of the food to be cooked reaches the first preset weight, it can be determined that the moisture loss has reached the required level, at which point the heating phase ends, and the ventilation phase begins.

[0028] By obtaining the initial weight of the ingredients to be cooked in real time, the cooking effect of the ingredients during the heating phase can be guaranteed, as well as the accuracy of the duration of the heating phase.

[0029] In some technical solutions, optionally, during the ventilation stage, the operation of the ventilation device and the heating device is controlled to make the temperature inside the cooking cavity reach a second temperature, including: during the ventilation stage, acquiring a second image of the food to be cooked; acquiring a second parameter of the second image; controlling the operation of the ventilation device and the heating device to make the temperature inside the cooking cavity reach the second temperature; and determining that the ventilation stage is completed when the second parameter reaches a second preset parameter.

[0030] In this technical solution, during the continuous ventilation phase, it is also possible to determine whether the ventilation phase has ended based on the real-time parameters of the food to be cooked, that is, to determine the second duration that the ventilation phase needs to last. The real-time parameters of the food to be cooked can be obtained from the first image of the food to be cooked during the heating phase, that is, the first parameters of the first image. For example, the first parameter can be the color parameter of the food to be cooked.

[0031] Specifically, after the heating phase ends, the heating device can be controlled to maintain the temperature inside the cooking cavity at a second temperature. Simultaneously, the ventilation device can be controlled to achieve a ventilation phase for the food to be cooked. At the same time, a second image of the food to be cooked can be acquired in real time, along with its second parameters. Specifically, the second parameter can be the color parameter of the food to be cooked. During the continuous ventilation phase, when the second parameter of the food to be cooked reaches a second preset parameter, it can be determined that the duration of the current ventilation phase has reached the second preset duration, meaning the ventilation phase is complete and the cooking process is finished.

[0032] By acquiring a second image of the food to be cooked in real time and determining whether the ventilation stage has ended based on the second parameters of the second image, the cooking effect of the food to be cooked during the ventilation stage can be guaranteed, and the accuracy of the duration of the ventilation stage can be ensured.

[0033] In some technical solutions, optionally, during the ventilation stage, the operation of the ventilation device and the heating device is controlled to make the temperature inside the cooking cavity reach a second temperature, including: during the ventilation stage, obtaining a second weight of the food to be cooked; controlling the operation of the ventilation device and the heating device to make the temperature inside the cooking cavity reach a second temperature; and determining that the ventilation stage is completed when the second weight reaches a second preset weight.

[0034] In this technical solution, during the continuous ventilation phase, it is also possible to determine whether the ventilation phase has ended based on the real-time parameters of the food to be cooked, that is, to determine the second duration that the ventilation phase needs to last. The real-time parameters of the food to be cooked may include the real-time weight of the food to be cooked, that is, the second weight.

[0035] Specifically, after the heating phase ends, the heating device can be controlled to maintain the temperature inside the cooking cavity at a second temperature, while the ventilation device is also controlled to achieve a ventilation phase for the food to be cooked. Simultaneously, the weight of the food to be cooked can be acquired in real time, allowing the timing of the ventilation phase's termination to be determined based on changes in the food's weight.

[0036] Furthermore, during the ventilation phase, when the second weight of the food to be cooked reaches the second preset weight, it can be determined that the duration of the current ventilation phase has reached the second preset duration, meaning the ventilation phase is complete, and cooking is finished. It can be understood that during the heating process, the weight of the food to be cooked gradually decreases due to moisture loss. When the second weight of the food to be cooked reaches the second preset weight, it can be determined that the moisture loss has reached the required amount, at which point the ventilation phase can be considered complete, and cooking is finished.

[0037] By obtaining the second weight of the ingredients to be cooked in real time, the cooking effect of the ingredients during the ventilation stage can be guaranteed, and the accuracy of the duration of the ventilation stage can be ensured.

[0038] According to a second aspect of the present invention, a control device for a cooking appliance is provided. The cooking appliance includes a cooking cavity, a heating device, and a ventilation device. A control unit is configured to control the operation of the heating device during a preheating phase to bring the temperature inside the cooking cavity to a first temperature, wherein no food to be cooked is placed inside the cooking cavity during the preheating phase. The control unit is further configured to control the heating device to continue operating during a heating phase to maintain the temperature inside the cooking cavity at the first temperature, wherein food to be cooked is placed inside the cooking cavity during the heating phase. The control unit is further configured to control the operation of the ventilation device and the heating device during a ventilation phase to bring the temperature inside the cooking cavity to a second temperature.

[0039] The control device for the cooking appliance provided by this invention, during the cooking process of low-sugar, low-fat ingredients, reduces internal moisture loss during the heating stage, allowing for complete starch gelatinization. It also promotes gluten development and gluten formation, and ensures that the remaining sugar after reducing sugar content dissolves and binds flour and sugar particles, thereby improving the integrity of the final low-sugar, low-fat ingredients and enhancing their texture and crispness. Furthermore, the heating stage allows for the conversion of remaining sucrose into glucose and fructose, enhancing sweetness. In the ventilation stage, the starch gelatinization process is adjusted and controlled to prevent over-gelatinization and excessive gluten formation, ensuring the crispness of the ingredients and promoting caramelization and Maillard reactions. This promotes product coloring and flavor formation, ultimately guaranteeing the sensory qualities of the low-sugar, low-fat ingredients, such as crispness, color, and flavor.

[0040] Furthermore, the control device of the cooking appliance also includes: an acquisition unit for acquiring the initial weight and / or initial size of the food to be cooked; and a determination unit for determining a first temperature, a second temperature, a first duration of the heating phase, and a second duration of the ventilation phase based on the initial weight and / or initial size.

[0041] Furthermore, the acquisition unit is also used to acquire a first image of the food to be cooked during the heating phase; acquire first parameters of the first image; the control unit is specifically used to control the heating device to continue operating so that the temperature inside the cooking cavity is maintained at a first temperature; and determine that the heating phase is completed when the first parameter reaches a first preset parameter.

[0042] Furthermore, the acquisition unit is also used to acquire the first weight of the food to be cooked during the heating phase; the control unit is also used to control the heating device to continue operating so that the temperature inside the cooking cavity is maintained at the first temperature; and to determine that the heating phase is completed when the first weight reaches the first preset weight.

[0043] Furthermore, the acquisition unit is also used to acquire a second image of the food to be cooked during the ventilation stage; acquire a second parameter of the second image; the control unit is also used to control the operation of the ventilation device and the heating device to make the temperature inside the cooking cavity reach a second temperature; and determine that the ventilation stage is completed when the second parameter reaches a second preset parameter.

[0044] Furthermore, the acquisition unit is also used to acquire the second weight of the food to be cooked during the ventilation stage; the control unit is also used to control the operation of the ventilation device and the heating device to make the temperature inside the cooking cavity reach the second temperature; and to determine that the ventilation stage is completed when the second weight reaches the second preset weight.

[0045] According to a third aspect of the present invention, a cooking appliance is provided, comprising: a cooking cavity; a heating device for heating the cooking cavity; a ventilation device connected to the cooking cavity; a processor electrically connected to the heating device and the ventilation device; and a memory storing a program or instructions executable on the processor, wherein the program or instructions, when executed by the processor, implement the steps of the control method of the cooking appliance as described in any of the above technical solutions.

[0046] The cooking appliance provided by the present invention includes a memory and a processor, and also includes a program or instructions stored in the memory. When the program or instructions are executed by the processor, they can implement the steps of the control method of the cooking appliance described in the first aspect. Therefore, the cooking appliance has all the beneficial effects of the control method of the cooking appliance described above, which will not be repeated here.

[0047] In some technical solutions, the ventilation device may optionally include an air inlet and an air outlet, which are located on opposite sides of the cooking cavity.

[0048] In this technical solution, the ventilation device may include an air inlet and an air outlet, and both the air inlet and the air outlet are connected to the cooking cavity. Through the air inlet, air from outside the cooking cavity or a certain proportion of mixed air can be delivered into the cooking cavity, while through the air outlet, the gas inside the cooking cavity can be discharged.

[0049] Furthermore, the air inlet and outlet can be respectively set on both sides opposite to the cooking cavity, so as to maximize the discharge of high-temperature gas in the cooking cavity and deliver outside air or a certain proportion of mixed gas into the cooking cavity, ensuring the gas renewal efficiency in the cooking cavity.

[0050] In some technical solutions, the cooking appliance may optionally include: a weight acquisition device, disposed inside the cooking cavity and electrically connected to the processor, for acquiring the weight of the food to be cooked; and an image acquisition device, disposed inside the cooking cavity and electrically connected to the processor, for acquiring an image of the food to be cooked.

[0051] In this technical solution, by setting up a weight acquisition device, the initial weight and real-time weight of the food to be cooked can be collected during the cooking process, so as to determine the first temperature and first duration of the heating stage, and the second temperature and second duration of the ventilation stage based on the initial weight or real-time weight of the food to be cooked.

[0052] Furthermore, through the image acquisition device, images of the food to be cooked can be acquired, and then the surface color parameters of the food to be cooked can be analyzed based on the acquired images. Based on the color parameters of the food to be cooked, the first duration of the heating stage and the second duration of the ventilation stage can be determined.

[0053] 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 a method for controlling a cooking appliance as described in any of the above-described technical solutions.

[0054] The readable storage medium provided by the present invention stores a program or instructions thereon. When the program or instructions are executed by a processor, they can realize the control method of cooking appliances as described in any of the above technical solutions. Therefore, the readable storage medium has all the beneficial effects of the control method of cooking appliances described above, which will not be repeated here.

[0055] 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

[0056] 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:

[0057] Figure 1 One of the flowcharts illustrating the control method of a cooking appliance according to an embodiment of the present invention is shown;

[0058] Figure 2 A second schematic flowchart of the control method for a cooking appliance according to an embodiment of the present invention is shown;

[0059] Figure 3 One of the bar charts shows the hardness and crispness of the food cooked by the control method of the cooking appliance according to an embodiment of the present invention;

[0060] Figure 4 A bar chart showing the sensory acceptance rate of food cooked by the cooking appliance control method of an embodiment of the present invention is shown.

[0061] Figure 5 The third schematic flowchart illustrates the control method for cooking appliances according to an embodiment of the present invention;

[0062] Figure 6 A bar chart showing the moisture content of food ingredients cooked by the cooking appliance control method of an embodiment of the present invention is shown.

[0063] Figure 7 The second bar chart shows the hardness and crispness of the food cooked by the cooking appliance control method of the present invention.

[0064] Figure 8 A structural block diagram of the control device for a cooking appliance provided in an embodiment of the present invention is shown;

[0065] Figure 9 A structural block diagram of a cooking appliance provided in an embodiment of the present invention is shown.

[0066] in, Figure 8 and Figure 9 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0067] 400 Control device for cooking appliances, 402 Control unit, 500 Cooking appliance, 502 Cooking cavity, 504 Heating device, 506 Ventilation device, 508 Processor, 510 Memory, 512 Air inlet, 514 Air outlet, 516 Weight acquisition device, 518 Image acquisition device. Detailed Implementation

[0068] 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.

[0069] 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.

[0070] The following reference Figures 1 to 9 This describes a control method, apparatus, cooking appliance, and readable storage medium for a cooking appliance provided according to some embodiments of the present invention.

[0071] like Figure 1 As shown, according to an embodiment of the present invention, a method for controlling a cooking appliance is proposed, wherein the cooking appliance includes a cooking cavity, a heating device, and a ventilation device, and the method for controlling the cooking appliance includes:

[0072] S102, during the preheating stage, control the operation of the heating device to bring the temperature inside the cooking cavity to the first temperature;

[0073] During the preheating stage, no food to be cooked was placed inside the cooking cavity;

[0074] S104 controls the heating device to run continuously during the heating phase so that the temperature inside the cooking cavity is maintained at the first temperature.

[0075] During the heating phase, the ingredients to be cooked are placed inside the cooking cavity;

[0076] S106, during the ventilation stage, control the operation of the ventilation device and the heating device to make the temperature inside the cooking cavity reach the second temperature.

[0077] The cooking appliance control method provided by this invention can be used to control the cooking process of ingredients. The cooking appliance includes a heating device for heating and baking the ingredients within the cooking cavity during the cooking process. The cooking appliance also includes a ventilation device that drives gas flow within the cooking cavity during cooking, allowing gas to escape and gas from outside the cavity to enter. Specifically, the cooking appliance control method can be used to cook low-sugar, low-fat ingredients. Low-sugar, low-fat ingredients refer to ingredients whose original recipe has reduced sugar and fat content compared to the original recipe.

[0078] Controlling the cooking process of a cooking appliance can specifically include three stages: preheating, heating, and ventilation. In the preheating stage, before any food is placed in the cooking cavity, the cavity is preheated to a first temperature. Specifically, when no food is in the cooking cavity, the heating device heats the cavity until the first temperature is reached, completing the preheating stage.

[0079] Furthermore, during the heating stage, the food to be cooked is first placed into the cooking cavity, and then the heating device is controlled to maintain the temperature inside the cooking cavity at a first temperature, thereby heating the food inside the cooking cavity. Specifically, heating the food can be achieved by baking it using the heating device.

[0080] Understandably, the heating stage can reduce the loss of moisture from the food being cooked, allowing the starch to gelatinize fully. It can also promote the stretching of gluten and the formation of gluten, and allow the remaining sugar after the sugar content has been reduced to fully dissolve and melt, thus fully coating and binding flour, sugar, and other particles. This improves the integrity of the final low-sugar, low-fat food being cooked, and enhances its softness, hardness, and crispness. Furthermore, the heating stage can also allow the remaining sucrose in the food being cooked after the sugar content of the formula to be reduced to be fully converted into glucose and fructose, enhancing the sweetness.

[0081] Furthermore, after the heating stage, the ventilation stage can be entered. During the ventilation stage, the heating device and the ventilation device can be controlled to operate simultaneously. On the one hand, the heating device enables the temperature inside the cooking cavity to reach the second temperature. On the other hand, the ventilation device enables the gas inside the cooking cavity to flow out and allows the gas outside the cooking cavity to enter the cooking cavity, or injects a certain proportion of mixed gas into the cooking cavity, thereby keeping the gas inside the cooking cavity in a flowing state.

[0082] Understandably, the flow of gas can enhance gas convection within the cooking cavity, promoting the evaporation of moisture from the surface of the food being cooked. This adjusts the moisture removal during the baking process, thereby controlling starch gelatinization and preventing excessive gelatinization. It can also control excessive gluten formation, ensuring the crispness of the food being cooked. Simultaneously, it controls excessive sugar dissolution, reduces moisture content, and promotes caramelization and Maillard reactions, thus enhancing product coloring and flavor compound formation.

[0083] The cooking appliance control method provided by this invention, during the cooking of low-sugar, low-fat ingredients, reduces internal moisture loss during the heating stage, allowing for complete starch gelatinization. It also promotes gluten development and gluten formation, and ensures the remaining sugar after sugar content reduction fully dissolves and binds flour and sugar particles, thereby improving the integrity of the final low-sugar, low-fat ingredients and enhancing their texture and crispness. Furthermore, the heating stage allows for the conversion of remaining sucrose into glucose and fructose, increasing sweetness. The ventilation stage further adjusts and controls starch gelatinization, preventing over-gelatinization and excessive gluten formation, ensuring crispness, and promoting caramelization and Maillard reactions. This promotes product coloring and flavor formation, ultimately guaranteeing the sensory qualities of the low-sugar, low-fat ingredients, such as crispness, color, and flavor.

[0084] In some embodiments, optionally, prior to the preheating phase, the control method further includes: obtaining the initial weight and / or initial size of the food to be cooked; and determining a first temperature, a second temperature, a first duration of the heating phase, and a second duration of the ventilation phase based on the initial weight and / or initial size.

[0085] In this embodiment, before cooking the food, specifically before the preheating stage, the first temperature, the second temperature, the first duration of the heating stage, and the second temperature and duration of the ventilation stage can be determined based on the initial parameters of the food.

[0086] Specifically, the initial parameters of the ingredients to be cooked can include their initial weight and initial dimensions. That is, before cooking begins, the initial weight of the ingredients can be obtained, and based on this initial weight, the first temperature and first duration required for the heating phase, as well as the second temperature and second duration required for the ventilation phase, can be determined. It is understandable that the initial weight of the ingredients reflects the quantity of raw materials, and thus directly affects the temperature and duration required for the heating and ventilation phases during the cooking process.

[0087] Alternatively, before cooking begins, the initial dimensions of the ingredients to be cooked can be obtained. Then, based on these initial dimensions, the first temperature and first duration required for the heating phase, as well as the second temperature and second duration required for the ventilation phase, can be determined. Specifically, if the ingredients to be cooked are circular, the dimensions can refer to the diameter of the ingredients. In other words, the initial diameter of the ingredients can be used to determine the temperature and duration required for the heating and ventilation phases.

[0088] In some embodiments, optionally, during the heating phase, controlling the heating device to continue operating to maintain the temperature inside the cooking cavity at a first temperature includes: during the heating phase, acquiring a first image of the food to be cooked; acquiring a first parameter of the first image; controlling the heating device to continue operating to maintain the temperature inside the cooking cavity at a first temperature; and determining that the heating phase is complete when the first parameter reaches a first preset parameter.

[0089] In this embodiment, during the heating phase, it can also be determined whether the heating phase is complete based on the real-time parameters of the food to be cooked. That is, based on the real-time parameters of the food to be cooked, the first duration of the heating phase is automatically adjusted and determined. The real-time parameters of the food to be cooked can be obtained from the first image of the food to be cooked during the heating phase, that is, the first parameters of the first image. For example, the first parameter can be the color parameter of the food to be cooked.

[0090] Specifically, after the food to be cooked is placed into the cooking chamber, the heating device can be controlled to maintain the temperature inside the cooking chamber at a first temperature, thereby achieving the heating stage of the food to be cooked. Simultaneously, a first image of the food to be cooked can be acquired in real time, along with its first parameters. Specifically, the first parameter can be the color parameter of the food to be cooked. During the heating stage, when the first parameter of the food to be cooked reaches a first preset parameter, it can be determined that the duration of the current heating stage has reached the first duration, meaning the heating stage is complete, and the ventilation stage begins. For example, the color parameter of the food to be cooked can include the color model value (Lab value) of the food's surface, where L represents the brightness of the food's surface, a represents the red-green bias of the food's surface, and b represents the yellow-blue bias of the food's surface.

[0091] For example, a cooking appliance may include an image acquisition device, a storage device, and a color analysis device. The image acquisition device can acquire an image of the food to be cooked, and the storage device can store the image. Furthermore, the color analysis device can analyze the color parameters of the surface of the food to be cooked.

[0092] By acquiring the first image of the food to be cooked in real time and determining whether the heating stage has ended based on the first parameters of the first image, the cooking effect of the food to be cooked during the heating stage can be guaranteed, and the accuracy of the duration of the heating stage can be ensured.

[0093] In some embodiments, optionally, during the heating phase, controlling the heating device to continue operating to maintain the temperature inside the cooking cavity at a first temperature includes: during the heating phase, acquiring a first weight of the food to be cooked; controlling the heating device to continue operating to maintain the temperature inside the cooking cavity at a first temperature; and determining that the heating phase is complete when the first weight reaches a first preset weight.

[0094] In this embodiment, during the heating phase, the completion of the heating phase can be determined based on the real-time parameters of the food to be cooked. That is, the first duration of the heating phase can be automatically adjusted and determined based on the real-time parameters of the food to be cooked. The real-time parameters of the food to be cooked may include the real-time weight of the food to be cooked, which is the first weight.

[0095] Specifically, after the food to be cooked is placed into the cooking chamber, the heating device can be controlled to maintain the temperature inside the cooking chamber at a first temperature, thereby achieving the heating stage of the food to be cooked. At the same time, the first weight of the food to be cooked can be acquired in real time, and the timing of the end of the heating stage can be determined by the change in the weight of the food to be cooked.

[0096] For example, the cooking appliance may include a weight acquisition device, which can collect the weight of the food to be cooked in real time, thereby determining the amount of weight change of the food to be cooked.

[0097] Furthermore, during the heating phase, when the initial weight of the food to be cooked reaches the first preset weight, it can be determined that the duration of the current heating phase has reached the first preset duration, meaning the heating phase is complete, and the ventilation phase begins. It is understandable that during the heating process, the weight of the food to be cooked gradually decreases due to moisture loss. When the initial weight of the food to be cooked reaches the first preset weight, it can be determined that the moisture loss has reached the required level, at which point the heating phase ends, and the ventilation phase begins.

[0098] By obtaining the initial weight of the ingredients to be cooked in real time, the cooking effect of the ingredients during the heating phase can be guaranteed, as well as the accuracy of the duration of the heating phase.

[0099] In some embodiments, optionally, during the ventilation phase, controlling the operation of the ventilation device and the heating device to bring the temperature inside the cooking cavity to a second temperature includes: during the ventilation phase, acquiring a second image of the food to be cooked; acquiring a second parameter of the second image; controlling the operation of the ventilation device and the heating device to bring the temperature inside the cooking cavity to a second temperature; and determining that the ventilation phase is complete when the second parameter reaches a second preset parameter.

[0100] In this embodiment, during the ventilation phase, it can also be determined whether the ventilation phase has ended based on the real-time parameters of the food to be cooked, that is, to determine the second duration that the ventilation phase needs to last. The real-time parameters of the food to be cooked can be obtained from the first image of the food to be cooked during the heating phase, that is, the first parameters of the first image. For example, the first parameter can be the color parameter of the food to be cooked.

[0101] Specifically, after the heating phase ends, the heating device can be controlled to maintain the temperature inside the cooking cavity at a second temperature, while the ventilation device is also controlled to achieve a ventilation phase for the food to be cooked. Simultaneously, a second image of the food to be cooked can be acquired in real time, and second parameters of the second image can be obtained. Specifically, the second parameter can be the color parameter of the food to be cooked. During the continuous ventilation phase, when the second parameter of the food to be cooked reaches a second preset parameter, it can be determined that the duration of the current ventilation phase has reached the second duration, meaning the ventilation phase is complete and the cooking process is finished. For example, the color parameter of the food to be cooked can include the color model value (Lab value) of the surface of the food to be cooked, where L represents the brightness of the surface of the food to be cooked, a represents the red-green bias of the surface of the food to be cooked, and b represents the yellow-blue bias of the surface of the food to be cooked.

[0102] For example, a cooking appliance may include an image acquisition device, a storage device, and a color analysis device. The image acquisition device can acquire an image of the food to be cooked, and the storage device can store the image. Furthermore, the color analysis device can analyze the color parameters of the surface of the food to be cooked.

[0103] By acquiring a second image of the food to be cooked in real time and determining whether the ventilation stage has ended based on the second parameters of the second image, the cooking effect of the food to be cooked during the ventilation stage can be guaranteed, and the accuracy of the duration of the ventilation stage can be ensured.

[0104] In some embodiments, optionally, during the ventilation phase, controlling the operation of the ventilation device and the heating device to bring the temperature inside the cooking cavity to a second temperature includes: during the ventilation phase, obtaining a second weight of the food to be cooked; controlling the operation of the ventilation device and the heating device to bring the temperature inside the cooking cavity to a second temperature; and determining that the ventilation phase is complete when the second weight reaches a second preset weight.

[0105] In this embodiment, during the ventilation phase, it can also be determined whether the ventilation phase has ended based on the real-time parameters of the food to be cooked, that is, to determine the second duration that the ventilation phase needs to last. The real-time parameters of the food to be cooked may include the real-time weight of the food to be cooked, that is, the second weight.

[0106] Specifically, after the heating phase ends, the heating device can be controlled to maintain the temperature inside the cooking cavity at a second temperature, while the ventilation device is also controlled to achieve a ventilation phase for the food to be cooked. Simultaneously, the weight of the food to be cooked can be acquired in real time, allowing the timing of the ventilation phase's termination to be determined based on changes in the food's weight.

[0107] For example, the cooking appliance may include a weight acquisition device, which can collect the weight of the food to be cooked in real time, thereby determining the amount of weight change of the food to be cooked.

[0108] Furthermore, during the ventilation phase, when the second weight of the food to be cooked reaches the second preset weight, it can be determined that the duration of the current ventilation phase has reached the second preset duration, meaning the ventilation phase is complete, and cooking is finished. It can be understood that during the heating process, the weight of the food to be cooked gradually decreases due to moisture loss. When the second weight of the food to be cooked reaches the second preset weight, it can be determined that the moisture loss has reached the required amount, at which point the ventilation phase can be considered complete, and cooking is finished.

[0109] By obtaining the second weight of the ingredients to be cooked in real time, the cooking effect of the ingredients during the ventilation stage can be guaranteed, and the accuracy of the duration of the ventilation stage can be ensured.

[0110] In one specific embodiment, taking the cooking of low-fat, low-sugar hard cookies as an example, the recipe for these hard cookies reduces the amount of sugar and butter by 30% and 15%, respectively, compared to traditional hard cookie recipes. Figure 2 As shown, the cooking methods for hard cookies include:

[0111] S202, determine the first temperature, first duration, second temperature and second duration based on the initial weight value or initial diameter of the hard cookie;

[0112] The first temperature is set between 160℃ and 200℃. The first duration is between 2.5 min and 7.5 min. The second temperature is set between 160℃ and 200℃. The second temperature is equal to or greater than the first temperature. The second duration is between 2.5 min and 7.5 min.

[0113] S204, Preheating stage, controlling the heating device to preheat the cooking cavity to the first temperature;

[0114] S206, Heating stage: Place hard cookies in the dough and control the heating device to heat and bake the dough at the first temperature for the first duration.

[0115] Specifically, spread low-sugar, low-fat hard cookies (5mm thick, 37mm in diameter) evenly in a 5x7 pattern on a baking sheet. The first and second temperatures are 190℃, and the first and second heating times are 5.5 minutes each. After the heating phase, the hard cookies should be slightly dry and whitish on the surface, and have risen and lifted overall.

[0116] S208, Ventilation stage: The heating device is controlled to heat and bake the hard cookies at the second temperature, and the ventilation device is activated at the same time until the second duration ends.

[0117] In this process, a pre-mixed dry gas mixture containing a high content of nitrogen or inert gas is introduced through a ventilation device.

[0118] After the ventilation stage, the hard cookies will be golden yellow or light brown, with an even color distribution or a darker edge, and a moisture content below 4%. Introducing a pre-mixed dry gas mixture can effectively reduce humidity inside the cooking cavity when the outside air humidity is high. Introducing a pre-mixed dry gas mixture, containing a high content of nitrogen or inert gases, can regulate and control the formation of flavor compounds and the color development of the surface and edges of low-sugar, low-fat cookies, especially when the secondary temperature is high (e.g., above 170°C) and the dough moisture content is low. After cooking, remove the cookies and let them cool. Figure 3 and Figure 4 As shown, hard cookies cooked using the control method of the cooking utensil provided by this invention exhibit a 25% reduction in hardness, a 13% increase in crispness, and a 24% increase in sensory acceptance compared to traditional cooking methods. Among these, Figure 3 The unit for medium hardness is N, while the value for crispness represents the sensory rating of the crispness of hard cookies.

[0119] In one specific embodiment, taking the cooking of low-fat, low-sugar shortbread cookies as an example, the recipe for these shortbread cookies reduces the amount of sugar and butter by 30% and 20% respectively compared to traditional shortbread cookie recipes, and all the butter in the recipe is replaced with healthier vegetable oils. Eggs are added to the recipe instead of butter for emulsification. Figure 5 As shown, the cooking methods for shortbread cookies include:

[0120] S302, determine the first temperature and the second temperature based on the initial weight value of the shortbread cookie or the initial diameter of the shortbread cookie;

[0121] The first temperature is set between 150℃ and 180℃. The second temperature is equal to or greater than the first temperature.

[0122] S304, Preheating stage, controlling the heating device to preheat the cooking cavity to the first temperature;

[0123] S306, Heating stage: Place shortbread cookies in the oven, control the heating device to heat and bake the dough at the first temperature, and at the same time acquire images of the shortbread cookie surface and analyze the color parameters of the shortbread cookie surface until the color parameters reach the first preset parameters.

[0124] Low-sugar, low-fat shortbread cookie dough was piped evenly onto a baking sheet in a 5×6 pattern using a piping bag. The shortbread cookies had a diameter of 4cm. Verification showed that at a diameter of 4cm, the first and second temperatures were 160℃. By acquiring images of the shortbread cookies and analyzing their surface color to ensure they met the first preset parameter, the first heating time was determined to be 15 minutes. After the heating phase, the shortbread cookies reached a state where the surface was slightly dry and white, and the overall cookies had expanded and lifted.

[0125] S308, Ventilation stage: The heating device is controlled to heat and bake the shortbread cookies at the second temperature, while the ventilation device is activated and images of the shortbread cookies are acquired and the surface color parameters of the shortbread cookies are analyzed. This continues until the surface color reaches the second preset parameter.

[0126] Specifically, by acquiring images of shortbread cookies and analyzing the surface color of the shortbread cookies to achieve a second preset parameter, a second duration of 15 minutes was determined. Outside air was then introduced through a ventilation system.

[0127] like Figure 6 and Figure 7 As shown, after cooking, the low-sugar, low-fat shortbread cookies have a golden-yellow color and a moisture content of 3.4%, while shortbread cookies with the same recipe, cooked for 30 minutes using related techniques, have a moisture content of 7.0%. This invention reduces the hardness of low-sugar, low-fat shortbread cookies by 5% while increasing their crispness by 12%. The low-sugar, low-fat shortbread cookies cooked using the cooking appliance control method of this invention have even lower moisture content, a crispier texture, and a richer flavor. Figure 7 The hardness and crispness of the sample were measured by a texture analyzer, and the unit of the hardness value was gs.

[0128] In one specific embodiment, taking the cooking of a low-sugar, low-fat chiffon cake as an example, the amount of sugar and oil used in the recipe is reduced by 25% and 15%, respectively, compared to the traditional chiffon cake recipe. The reduced proportion of sugar and oil in the recipe leads to a relative increase in the moisture content of the chiffon cake dough. Furthermore, sugar competes with flour for moisture during dough preparation and baking; reducing the sugar content allows the starch in the flour to absorb more moisture, resulting in more complete gelatinization. More moisture also promotes gluten development and gluten formation. Therefore, low-sugar, low-fat chiffon cakes are more prone to insufficient expansion during baking or collapsing after baking. A ventilation stage can reduce the humidity inside the cooking cavity, thus solving these problems.

[0129] Using the cooking appliance control method described in this application, the initial weight of the low-sugar, low-fat chiffon cake dough is 300g. Based on the initial weight of the dough, the first temperature is set to 135℃, and the first cooking time is set to 40 minutes. After the first cooking time, the surface of the dough is slightly dry and white, and the entire dough has expanded. The second temperature is set to 150℃, and the second cooking time is set to 15 minutes. During this stage, outside air is introduced into the cooking cavity through a fan. After cooking, the low-sugar, low-fat chiffon cake has a uniform golden-yellow surface and a fluffy texture.

[0130] In some embodiments of this application, such as Figure 8 As shown, a control device 400 for a cooking appliance is proposed. The cooking appliance includes a cooking cavity, a heating device, and a ventilation device. The control device 400 includes a control unit 402, which controls the operation of the heating device to make the temperature inside the cooking cavity reach a first temperature when no food to be cooked is placed inside the cooking cavity; controls the heating device to continue operating when food to be cooked is placed inside the cooking cavity to keep the temperature inside the cooking cavity at the first temperature for a first duration; and controls the operation of the ventilation device and the heating device to make the temperature inside the cooking cavity reach a second temperature for a second duration.

[0131] The cooking appliance control method provided by this invention, during the cooking of low-sugar, low-fat ingredients, reduces internal moisture loss during the heating stage, allowing for complete starch gelatinization. It also promotes gluten development and gluten formation, and ensures the remaining sugar after sugar content reduction fully dissolves and binds flour and sugar particles, thereby improving the integrity of the final low-sugar, low-fat ingredients and enhancing their texture and crispness. Furthermore, the heating stage allows for the conversion of remaining sucrose into glucose and fructose, increasing sweetness. The ventilation stage further adjusts and controls starch gelatinization, preventing over-gelatinization and excessive gluten formation, ensuring crispness, and promoting caramelization and Maillard reactions. This promotes product coloring and flavor formation, ultimately guaranteeing the sensory qualities of the low-sugar, low-fat ingredients, such as crispness, color, and flavor.

[0132] In some embodiments, the control device 400 of the cooking appliance may optionally include: an acquisition unit for acquiring the initial weight and / or initial size of the food to be cooked; and a determination unit for determining a first temperature, a first duration, a second temperature, and a second duration based on the initial weight and / or initial size.

[0133] Optionally, in some embodiments, the acquisition unit is further configured to acquire the color parameters of the food to be cooked when the food to be cooked is placed in the cooking cavity; the control unit 402 is specifically configured to control the heating device to operate continuously so that the temperature in the cooking cavity is maintained at a first temperature; and to determine that the running time of the heating device reaches a first duration when the color parameters reach a first preset parameter.

[0134] Optionally, in some embodiments, the acquisition unit is further configured to acquire a first weight of the food to be cooked when the food to be cooked is placed in the cooking cavity; the control unit 402 is further configured to control the heating device to operate continuously so that the temperature in the cooking cavity is maintained at a first temperature; and to determine that the running time of the heating device reaches a first duration when the first weight reaches a first preset weight.

[0135] In some embodiments, the acquisition unit is optionally further configured to acquire the color parameters of the food to be cooked; the control unit 402 is further configured to control the operation of the ventilation device and the heating device to make the temperature inside the cooking cavity reach a second temperature; and when the color parameters reach a second preset parameter, determine that the running time of the heating device reaches a second duration.

[0136] In some embodiments, the acquisition unit is optionally further configured to acquire a first weight of the food to be cooked; the control unit 402 is further configured to control the operation of the ventilation device and the heating device to make the temperature inside the cooking cavity reach a second temperature; and, if the first weight reaches a second preset weight, determine that the running time of the heating device reaches a second duration.

[0137] In some embodiments of this application, such as Figure 9 As shown, a cooking appliance 500 is proposed, comprising: a cooking cavity 502; a heating device 504 for heating the cooking cavity 502; a ventilation device 506 connected to the cooking cavity 502; a processor 508 electrically connected to the heating device 504 and the ventilation device 506; and a memory 510 storing programs or instructions that can be executed on the processor 508, wherein when the program or instructions are executed by the processor 508, the steps of the control method of the cooking appliance as described in any of the above technical solutions are implemented.

[0138] The cooking appliance 500 provided by the present invention includes a memory 510 and a processor 508, and also includes a program or instructions stored in the memory 510. When the program or instructions are executed by the processor 508, they can implement the steps of the cooking appliance control method of any of the above-mentioned technical solutions. Therefore, the cooking appliance 500 has all the beneficial effects of the above-mentioned cooking appliance control method, which will not be repeated here.

[0139] In some embodiments, optionally, such as Figure 9As shown, the ventilation device 506 includes an air inlet 512 and an air outlet 514, which are located on opposite sides of the cooking cavity 502.

[0140] In this embodiment, the ventilation device 506 may include an air inlet 512 and an air outlet 514. Both the air inlet 512 and the air outlet 514 are connected to the cooking cavity 502. Through the air inlet 512, air from outside the cooking cavity 502 or a certain proportion of mixed air can be delivered into the cooking cavity 502. At the same time, through the air outlet 514, gas inside the cooking cavity 502 can be discharged.

[0141] Furthermore, the air inlet 512 and the air outlet 514 can be respectively set on both sides opposite to the cooking cavity 502, so as to maximize the discharge of high-temperature gas in the cooking cavity 502 and deliver outside air or a certain proportion of mixed gas into the cooking cavity 502, ensuring the gas renewal efficiency in the cooking cavity 502.

[0142] In some embodiments, optionally, such as Figure 9 As shown, the cooking appliance 500 also includes: a weight acquisition device 516, which is disposed in the cooking cavity 502 and electrically connected to the processor 508, for acquiring the weight of the food to be cooked; and an image acquisition device 518, which is disposed in the cooking cavity 502 and electrically connected to the processor 508, for acquiring images of the food to be cooked.

[0143] In this embodiment, by setting up a weight acquisition device 516, the initial weight and real-time weight of the food to be cooked can be collected during the cooking process, so as to determine the first temperature and first duration of the heating stage, and the second temperature and second duration of the ventilation stage based on the initial weight or real-time weight of the food to be cooked.

[0144] Furthermore, the image acquisition device 518 can acquire images of the food to be cooked, and then analyze the surface color parameters of the food to be cooked based on the acquired images, and then determine the first duration of the heating stage and the second duration of the ventilation stage based on the color parameters of the food to be cooked.

[0145] In some embodiments of this application, a readable storage medium is proposed that stores a program or instructions thereon, which, when executed by a processor, implement a cooking appliance control method as described in any of the above technical solutions.

[0146] The readable storage medium provided by the present invention stores a program or instructions thereon. When the program or instructions are executed by a processor, they can realize the control method of cooking appliances as described in any of the above technical solutions. Therefore, the readable storage medium has all the beneficial effects of the control method of cooking appliances described above, which will not be repeated here.

[0147] A computer-readable storage medium can be a tangible device that holds and stores instructions for use by an instruction execution device. A computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable and programmable read-only memory (EPROM or flash memory), static random access memory (SRAM), portable optical disc read-only memory (CD-ROM), digital universal disk (DVD), memory cards, floppy disks, encoding mechanical devices (e.g., punched cards or grooves with raised structures for recording instructions), and any suitable combination of the foregoing. The computer-readable storage medium used herein should not be construed as the transmission of signals themselves, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through waveguides or other transmission media, or electrical signals transmitted through wires.

[0148] In the description of this invention, the term "a plurality of" refers to two or more. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in this invention can be understood according to the specific circumstances.

[0149] 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.

[0150] The above are merely preferred embodiments of the present invention and are not intended to limit the present 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 method for controlling a cooking utensil, characterized in that, The cooking appliance includes a cooking cavity, a heating device, and a ventilation device; the control method includes: During the preheating stage, the heating device is controlled to operate so that the temperature inside the cooking cavity reaches a first temperature; During the preheating stage, no food to be cooked is placed in the cooking cavity. During the heating phase, the heating device is controlled to operate continuously so that the temperature inside the cooking cavity is maintained at the first temperature; During the heating phase, the food to be cooked is placed inside the cooking cavity. During the ventilation phase, the ventilation device and the heating device are controlled to operate so that the temperature inside the cooking cavity reaches the second temperature.

2. The control method according to claim 1, characterized in that, Prior to the preheating stage, the control method further includes: Obtain the initial weight and / or initial size of the food to be cooked; The first temperature, the second temperature, the first duration of the heating phase, and the second duration of the ventilation phase are determined based on the initial weight and / or the initial dimensions.

3. The control method according to claim 1, characterized in that, During the heating phase, controlling the heating device to operate continuously to maintain the temperature inside the cooking cavity at the first temperature includes: During the heating phase, a first image of the food to be cooked is acquired; Obtain the first parameter of the first image; The heating device is controlled to operate continuously to maintain the temperature inside the cooking cavity at the first temperature. When the first parameter reaches the first preset parameter, the heating stage is determined to be complete.

4. The control method according to claim 1, characterized in that, During the heating phase, controlling the heating device to operate continuously to maintain the temperature inside the cooking cavity at the first temperature includes: During the heating phase, the first weight of the food to be cooked is obtained; The heating device is controlled to operate continuously to maintain the temperature inside the cooking cavity at the first temperature. When the first weight reaches the first preset weight, the heating stage is determined to be complete.

5. The control method according to any one of claims 1 to 4, characterized in that, During the ventilation phase, controlling the operation of the ventilation device and the heating device to bring the temperature inside the cooking cavity to a second temperature includes: During the ventilation phase, a second image of the food to be cooked is acquired; Obtain the second parameter of the second image; The ventilation device and the heating device are controlled to operate so that the temperature inside the cooking cavity reaches the second temperature. When the second parameter reaches the second preset parameter, the ventilation stage is determined to be complete.

6. The control method according to any one of claims 1 to 4, characterized in that, During the ventilation phase, controlling the operation of the ventilation device and the heating device to bring the temperature inside the cooking cavity to a second temperature includes: During the ventilation phase, the second weight of the food to be cooked is obtained; The ventilation device and the heating device are controlled to operate so that the temperature inside the cooking cavity reaches the second temperature. When the second weight reaches the second preset weight, the ventilation stage is determined to be complete.

7. A control device for a cooking utensil, characterized in that, The cooking appliance includes a cooking cavity, a heating device, and a ventilation device; the control device includes: A control unit is used to control the operation of the heating device during the preheating stage so that the temperature inside the cooking cavity reaches a first temperature; During the preheating stage, no food to be cooked is placed in the cooking cavity. The control unit is also used to control the heating device to continue operating during the heating phase so that the temperature inside the cooking cavity is maintained at the first temperature; During the heating phase, the food to be cooked is placed inside the cooking cavity. The control unit is also used to control the operation of the ventilation device and the heating device during the ventilation phase so that the temperature inside the cooking cavity reaches a second temperature.

8. A cooking utensil, characterized in that, include: Cooking cavity; A heating device is used to heat the cooking cavity; A ventilation device is connected to the cooking cavity; The processor is electrically connected to the heating device and the ventilation device; A memory that stores programs or instructions executable on the processor, which, when executed by the processor, implement the steps of the control method for a cooking appliance as described in any one of claims 1 to 6.

9. The cooking utensil according to claim 8, characterized in that, The ventilation device includes an air inlet and an air outlet, which are located on opposite sides of the cooking cavity.

10. The cooking utensil according to claim 8, characterized in that, Also includes: A weight acquisition device is installed inside the cooking cavity and electrically connected to the processor, used to acquire the weight of the food to be cooked; An image acquisition device is installed in the cooking cavity and electrically connected to the processor, used to acquire images of the food ingredients to be cooked.

11. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the control method for a cooking appliance as described in any one of claims 1 to 6.

Images