CN110584473A - Cooking control method and device, computer storage medium and cooking equipment - Google Patents

Cooking control method and device, computer storage medium and cooking equipment Download PDF

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Publication number
CN110584473A
CN110584473A CN201810609668.4A CN201810609668A CN110584473A CN 110584473 A CN110584473 A CN 110584473A CN 201810609668 A CN201810609668 A CN 201810609668A CN 110584473 A CN110584473 A CN 110584473A
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China
Prior art keywords
preset
sealed cavity
value
temperature
cooking
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CN201810609668.4A
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梁孟杰
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Priority to CN201810609668.4A priority Critical patent/CN110584473A/en
Publication of CN110584473A publication Critical patent/CN110584473A/en
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802—Control mechanisms for pressure-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

The embodiment of the invention discloses a cooking control method and device, a computer storage medium and cooking equipment, wherein a sealed cavity of the cooking equipment is heated according to a first heating mode until the pressure in the sealed cavity is increased and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity; controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode; when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity; the sterilization in the can manufacturing is realized by a high-temperature maintaining sterilization method, the sealing in the can manufacturing is realized by a rapid depressurization mode, and the cooking requirement of a user on the can manufacturing is met; the utilization rate of the cooking equipment product is improved.

Description

Cooking control method and device, computer storage medium and cooking equipment
Technical Field
The invention relates to the technical field of household appliances, in particular to a cooking control method and device, a computer storage medium and cooking equipment.
Background
With the improvement of living standard of people, the food consumption concept of people is changing silently, and the requirements on the quality and the safety of food are higher and higher. In the current society, more and more people can select trip and tourism in the vacation, and at this moment, the canned food is becoming the essential food in people's journey gradually owing to its convenient to carry, shelf life, health and easy storage's characteristics, receives people's liking increasingly. The preparation of canned food mainly has two key characteristics: sterilizing and sealing; most of the electric pressure cookers on the market at present do not have a can making function, and a small part of electric pressure cookers have a can making function, but have limited effect, and have extremely poor sterilization effect on thermophilic bacteria, spores and other bacteria, and a part of lactic acid bacteria also have residues; moreover, the electric pressure cooker does not have a sealing technology, and can not be sealed in time after sterilization; the utilization rate of the electric pressure cooker is low.
Disclosure of Invention
The invention mainly aims to provide a cooking control method, a cooking control device, a computer storage medium and cooking equipment, wherein sterilization in can making is realized by a high-temperature maintaining sterilization method, sealing in can making is realized by a rapid depressurization mode, various bacteria and enzymes in can food can be effectively killed, the cooking requirements of users on can making are met, and the user experience is improved; therefore, the use scenes of the cooking equipment products are enriched, the use value of the cooking equipment products is improved, and the use rate of the cooking equipment products is further improved; meanwhile, the competitiveness of the cooking equipment product is improved.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
in a first aspect, an embodiment of the present invention provides a cooking control method, where the method includes:
heating a sealed cavity of cooking equipment according to a first heating mode until a pressure cooker in the sealed cavity rises and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity;
controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode;
and when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity.
In a second aspect, an embodiment of the present invention provides a cooking control apparatus, including: a network interface, a memory, and a processor; wherein the content of the first and second substances,
the network interface is used for receiving and sending signals in the process of receiving and sending information with other external network elements;
the memory for storing a computer program operable on the processor;
the processor, when running the computer program, is adapted to perform the steps of the method of cooking control of the first aspect.
In a third aspect, an embodiment of the present invention provides a computer storage medium storing a cooking control program, which when executed by at least one processor implements the steps of the method of cooking control of the first aspect.
In a fourth aspect, an embodiment of the present invention provides a cooking apparatus, including at least: the cooking control device, the heating device, the exhaust device and the sealed cavity of the second aspect; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity.
According to the cooking control method and device, the computer storage medium and the cooking equipment, the sealed cavity of the cooking equipment is heated according to the first heating mode until the pressure cooker in the sealed cavity is raised and the temperature reaches the preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity; controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode; when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity; the invention realizes the sterilization in the can making by a high-temperature maintaining sterilization method and the sealing in the can making by a rapid depressurization method, can effectively kill various bacteria and enzymes in the can food, and meets the cooking requirements of users on the can making; therefore, the use scenes of the cooking equipment products are enriched, the use value of the cooking equipment products is improved, and the use rate of the cooking equipment products is further improved; meanwhile, the competitiveness of the cooking equipment product is improved.
Drawings
Fig. 1 is a schematic flow chart of a cooking control method according to an embodiment of the present invention;
fig. 2 is a detailed flowchart of a cooking control method according to an embodiment of the present invention;
FIG. 3 is a schematic view of a composition structure of an electric pressure cooker according to an embodiment of the present invention;
fig. 4 is a schematic diagram illustrating a cooking control apparatus according to an embodiment of the present invention;
fig. 5 is a schematic diagram of a specific hardware structure of a cooking control apparatus according to an embodiment of the present invention;
fig. 6 is a schematic composition diagram of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example one
Referring to fig. 1, a cooking control method according to an embodiment of the present invention is shown, and the method is applied to a cooking apparatus, and the method may include:
s101: heating a sealed cavity of cooking equipment according to a first heating mode until a pressure cooker in the sealed cavity rises and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity;
s102: controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode;
s103: and when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity.
Based on the technical scheme shown in fig. 1, heating a sealed cavity of cooking equipment according to a first heating mode until a pressure cooker in the sealed cavity is raised and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity; the food heating device is mainly used for quickly heating and warming food contained in the tank body in the cooking equipment, and is convenient for subsequent high-temperature sterilization; controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode; the sterilization device is mainly used for high-temperature sterilization, and the temperature in the sealed cavity is kept at a high-temperature state within a period of time; when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity; the temperature in a sealed cavity is rapidly reduced by rapidly reducing the pressure, and the sealing of the tank body and the tank cover is realized by utilizing the principle of expansion with heat and contraction with cold; the invention realizes the sterilization in the can making by a high-temperature maintaining sterilization method and the sealing in the can making by a rapid depressurization method, can effectively kill various bacteria and enzymes in the can food, and meets the cooking requirements of users on the can making; therefore, the use scenes of the cooking equipment products are enriched, the use value of the cooking equipment products is improved, and the use rate of the cooking equipment products is further improved; meanwhile, the competitiveness of the cooking equipment product is improved.
For the technical solution shown in fig. 1, in a possible implementation manner, the working phase corresponding to the first heating mode includes: a cold air discharging stage and a temperature rising stage; correspondingly, the step of heating the sealed cavity of the cooking device according to the first heating mode until the pressure in the sealed cavity rises and the temperature reaches a preset sterilization temperature range includes:
and in the stage of discharging cold air, heating the sealed cavity by using a first preset power adjusting ratio, and controlling an exhaust device of the cooking equipment to exhaust intermittently, wherein the intermittent exhaust time is 4-8 minutes.
And in the temperature rise stage, the sealed cavity is heated by a second preset power adjusting ratio, and an exhaust device of the cooking equipment is controlled not to exhaust.
In the foregoing implementation, specifically, in the cold air discharging phase, the method further includes:
acquiring a first parameter value in real time; wherein the first parameter value comprises a first cooking time, a first top temperature value of the sealed cavity and a first bottom temperature value of the sealed cavity;
when the first cooking time is shorter than a first preset cooking time, the first top temperature value is shorter than a first preset top temperature threshold value, and the first bottom temperature value is shorter than a first preset bottom temperature threshold value, the sealed cavity is continuously in the cold air discharging stage, so that cold air in the sealed cavity is completely discharged;
and when the first cooking time is not less than a first preset cooking time, or the first top temperature value is not less than a first preset top temperature threshold, or the first bottom temperature value is not less than a first preset bottom temperature threshold, switching from the cold air discharging stage to the heating stage.
In the foregoing implementation, specifically, in the cold air discharging phase, the method further includes:
acquiring a second parameter value in real time; wherein the second parameter value comprises a second cooking time, a second top temperature value of the sealed cavity, and a second bottom temperature value of the sealed cavity;
when the second cooking time is shorter than a second preset cooking time, the second top temperature value is shorter than a second preset top temperature threshold value, and the second bottom temperature value is shorter than a second preset bottom temperature threshold value, continuing to be in the temperature rising stage to achieve that the temperature of the sealed cavity reaches a preset sterilization temperature range;
and when the second cooking time is not less than a second preset cooking time, or the second top temperature value is not less than a second preset top temperature threshold, or the second bottom temperature value is not less than a second preset bottom temperature threshold, switching from the temperature rising stage to a working stage corresponding to the second heating mode.
For the technical solution shown in fig. 1, in a possible implementation manner, the preset sterilization temperature range is 115 ℃ to 125 ℃.
It should be noted that the first cooking time period is a time period obtained by real-time timing in the cold air exhausting stage; the first preset cooking time duration is the preset time duration required by the cold air exhausting stage; the first top temperature value and the first bottom temperature value of the sealed cavity are values obtained by real-time detection of the temperature of the sealed cavity in a cold air exhaust stage, and the first preset top temperature threshold value and the first preset bottom temperature threshold value are preset values of the temperature of the sealed cavity in the cold air exhaust stage; the second cooking time is obtained by real-time timing in the temperature rise stage; the second preset cooking time is the preset time required by the temperature rise stage; the second top temperature value of the sealed cavity and the second bottom temperature value of the sealed cavity are values obtained by real-time detection of the temperature of the sealed cavity in a heating stage, and the second preset top temperature threshold value and the second preset bottom temperature threshold value are preset values of the temperature of the sealed cavity in the heating stage; the first preset power regulation ratio is a preset power ratio for heating in a cold air exhaust stage, and the second preset power regulation ratio is a preset power ratio for heating in a temperature rise stage. Here, the power adjustment ratio refers to a heating power adjustment ratio at the time of heating; for example, the power adjusting ratio may be 80%, and the power adjusting period is assumed to be 100 seconds, that is, when the power heating is performed at the power adjusting ratio of 80%, it means that the power heating is performed for 80 seconds continuously and then 20 seconds stop for one period, and the heating is cycled.
The cold air discharging stage is to completely discharge cold air in the sealed cavity to enable the sealed cavity to be in a saturated steam state, and at the moment, the first preset power adjusting ratio can be set to be 70%, namely, the sealed cavity is continuously heated for 70 seconds in each 100-second period; the exhaust period of the intermittent exhaust of the exhaust device is set to 0.5/4, namely, the exhaust is continuously performed for 0.5 second in each 4-second period; generally, the intermittent exhaust time is 4-8 minutes, so that the sealed cavity is heated and periodically exhausted by controlling the exhaust device, so that the cold air in the sealed cavity is completely exhausted outside the sealed cavity of the body, and the sealed cavity is in a saturated steam state; the temperature raising stage is to raise the temperature in the sealed cavity rapidly to reach a preset sterilization temperature range, for example, a preset sterilization temperature range of 115 ℃ to 125 ℃, and at this time, the second preset power adjustment ratio may be set to 100%, so that the sealed cavity is continuously heated and the temperature in the sealed cavity is rapidly raised to the preset sterilization temperature range by controlling the exhaust device not to exhaust.
For example, assuming that the first preset power adjustment ratio is 70%, the exhaust period of the intermittent exhaust is 0.5/4, the first preset cooking time period is 5 minutes, the first preset top temperature threshold is 108 ℃, the first preset bottom temperature threshold is 140 ℃, the second preset power adjustment ratio is 100%, the second preset cooking time period is 30 minutes, the second preset top temperature threshold is 121 ℃, and the second preset bottom temperature threshold is 140 ℃; when the first cooking time timed in real time is less than 5 minutes, the first top temperature value detected in real time is less than 108 ℃ and the first bottom temperature value detected in real time is less than 140 ℃, the cooking device is still in a cold air exhausting stage, the sealed cavity needs to be heated by 70% of power adjustment ratio, and the exhaust device is controlled to exhaust air intermittently, namely the exhaust air is continuously exhausted for 0.5 second in each 4-second period; when any one of the first cooking time period timed in real time is not less than 5 minutes, the first top temperature value detected in real time is not less than 108 ℃ or the first bottom temperature value detected in real time is not less than 140 ℃, the stage of discharging cold air is switched to the stage of heating; in the temperature rise stage, when the second cooking time period timed in real time is less than 30 minutes, the second top temperature value detected in real time is less than 121 ℃ and the second bottom temperature value detected in real time is less than 140 ℃, the temperature rise stage is still in, the sealed cavity needs to be continuously heated by 100% of power adjustment ratio, and the exhaust device is controlled not to exhaust; and when any one of the real-time timing second cooking time is not less than 30 minutes, the real-time detection second top temperature value is not less than 121 ℃ or the real-time detection second bottom temperature value is not less than 140 ℃, the operation stage corresponding to the second heating mode is switched from the temperature rising stage.
It should be noted that, after the cooking instruction of the cooking apparatus is started, the cooking apparatus heats the sealed cavity according to the first heating mode, and may further include a heating stage before the cold air exhausting stage; the heating stage is mainly used for quickly heating food contained in the tank body in the cooking equipment to increase the temperature in the sealed cavity of the cooking equipment to the boiling point temperature; the cold air discharging stage is mainly used for completely discharging cold air in the sealed cavity to enable the sealed cavity to be in a saturated steam state; the temperature rise stage is mainly used for rapidly raising the temperature in the sealed cavity to a preset sterilization temperature range, so that subsequent high-temperature sterilization is facilitated.
That is, after the cooking instruction is initiated, the cooking apparatus is first in a heating phase; when the cooking device is in the heating stage, the method specifically comprises the following steps:
acquiring parameter values of a heating stage in real time; wherein the parameter values of the heating stage comprise heating and cooking time, a heating pressure value of the sealed cavity and a heating top temperature value of the sealed cavity;
when the heating and cooking time length is less than a preset heating and cooking time length, the heating pressure value is less than a preset heating pressure threshold value, and the heating top temperature value is less than a preset heating top temperature threshold value, the sealed cavity is continuously in the heating stage, so that the temperature of the sealed cavity reaches the boiling point temperature;
and when the heating and cooking time is not less than a preset heating and cooking time, or the heating pressure value is not less than a preset heating pressure threshold value, or the heating top temperature value is not less than a preset heating top temperature threshold value, switching from the heating stage to the cold air exhausting stage.
And in the heating stage, the sealed cavity is heated by using a preset heating power adjusting ratio, and an exhaust device of the cooking equipment is controlled not to exhaust.
Here, the heating cooking time duration refers to a time duration obtained by real-time timing in the heating stage; the preset heating cooking time is the preset time required by the heating stage; the heating pressure value of the sealed cavity and the heating top temperature value of the sealed cavity are values obtained by real-time detection of the pressure and the temperature of the sealed cavity in the heating stage, and the preset heating pressure threshold and the preset heating top temperature threshold are preset values of the pressure and the temperature of the sealed cavity in the heating stage; the preset heating power-adjusting ratio refers to a preset power ratio for heating in the heating stage. For example, assuming that the preset heating power-adjusting ratio is 100%, the preset heating and cooking time is 50 minutes, the preset heating pressure threshold is the lowest pressure rise value of the cooking device, and the preset heating top temperature threshold is 99 ℃; when the heating cooking time length timed in real time is less than 50 minutes, the heating pressure value detected in real time is less than the lowest pressure starting value, and the temperature value of the heating top detected in real time is less than 99 ℃, the heating stage is still in, the sealed cavity needs to be heated by 100% power adjusting ratio, and the exhaust device is controlled not to exhaust to prevent the heat in the sealed cavity of the cooking equipment from dissipating, so that the temperature in the sealed cavity rapidly reaches the boiling point temperature; and when any one of the real-time timing heating and cooking time is not less than 50 minutes, the real-time detection heating pressure value is not less than the lowest pressure rise value or the real-time detection heating top temperature value is not less than 99 ℃, the stage is switched from the heating stage to the cold air exhausting stage.
For the technical solution shown in fig. 1, in a possible implementation manner, the controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to the second heating mode specifically includes:
acquiring a third parameter value in real time; wherein the third parameter value comprises a control duration, a third top temperature value of the sealed cavity, and a third bottom temperature value of the sealed cavity;
and when the control duration is shorter than the preset holding duration, continuously controlling the temperature inside the sealed cavity to be within the preset sterilization temperature range according to the second heating mode.
In the foregoing implementation manner, specifically, when the control duration is shorter than the preset holding duration, the continuing to control the temperature inside the sealed cavity to be within the preset sterilization temperature range according to the second heating mode specifically includes:
when the control duration is less than the preset holding duration, the third top temperature value is less than a third preset top temperature lower limit value, and the third bottom temperature value is less than a third preset bottom temperature lower limit value, raising the temperature inside the sealed cavity by using a first adjustment strategy;
and when the control time length is less than the preset holding time length and the third top temperature value is greater than a third preset top temperature upper limit value, or the control time length is less than the preset holding time length and the third bottom temperature value is greater than a third preset bottom temperature upper limit value, reducing the temperature in the sealed cavity by using a second adjustment strategy.
In the foregoing specific implementation manner, more specifically, the raising the temperature inside the sealed cavity with the first adjustment strategy specifically includes:
and heating the sealed cavity by using a third preset power adjusting ratio, and controlling an exhaust device of the cooking equipment not to exhaust.
In the foregoing specific implementation manner, more specifically, the reducing the temperature inside the sealed cavity with the second adjustment strategy specifically includes:
and stopping heating the sealed cavity, and controlling an exhaust device of the cooking equipment not to exhaust.
After the temperature raising stage, the cooking device enters a working stage corresponding to the second heating mode, which may be referred to as a high temperature maintaining stage, where the high temperature maintaining stage is to maintain the temperature in the sealed cavity within a preset sterilization temperature range within a certain time period in order to perform high temperature sterilization; the control duration refers to the duration obtained by real-time timing when the temperature in the sealed cavity is controlled according to the second heating mode in the high-temperature maintaining stage; the preset holding time is the preset time required by the high-temperature maintenance stage; the third top temperature value of the sealed cavity and the third bottom temperature value of the sealed cavity are values obtained by real-time detection in a high-temperature maintaining stage aiming at the temperature of the sealed cavity, and the third preset top temperature upper limit value, the third preset top temperature lower limit value, the third preset bottom temperature upper limit value and the third preset bottom temperature lower limit value are preset temperature ranges in the high-temperature maintaining stage aiming at the temperature of the sealed cavity; the third preset power regulation ratio is a preset power ratio for heating in the high-temperature maintaining stage. For example, assuming that the third preset power adjustment ratio is 25%, the preset holding time is 30 minutes, the lower limit value of the third preset top temperature is 122 ℃, the lower limit value of the third preset bottom temperature is 128 ℃, the upper limit value of the third preset top temperature is 123 ℃, and the upper limit value of the third preset bottom temperature is 130 ℃; if the control time of real-time timing is less than 30 minutes, the high-temperature maintaining stage is still performed, and when the third top temperature value detected in real time is less than 122 ℃ and the third bottom temperature value detected in real time is less than 128 ℃, the temperature inside the sealed cavity needs to be raised by a first adjustment strategy, that is, the sealed cavity is heated by 25% of power adjustment ratio, and the exhaust device is controlled not to exhaust; when any one of the real-time detected third top temperature value is greater than 123 ℃ or the real-time detected third bottom temperature value is greater than 130 ℃, the temperature inside the sealed cavity needs to be reduced by a second adjustment strategy, that is, the sealed cavity is stopped from being heated, and the exhaust device is controlled not to exhaust; after the heating is stopped, the temperature value in the sealed cavity is reduced; once the third top temperature value is detected to be less than 122 ℃ and the third bottom temperature value is detected to be less than 128 ℃, the temperature inside the sealed cavity still needs to be raised by the first adjustment strategy; and circulating in such a way, so that the temperature in the sealed cavity is always kept within the range of the preset sterilization temperature in the preset holding time period.
For the technical solution shown in fig. 1, in a possible implementation manner, the stopping the second heating mode and reducing the pressure in the sealed cavity specifically includes:
acquiring a fourth parameter value in real time; wherein the fourth parameter value comprises a fourth cooking time, a fourth pressure value of the sealed cavity, and a fourth top temperature value of the sealed cavity;
stopping the second heating mode and reducing the pressure in the sealed cavity when the fourth cooking time is less than a fourth preset cooking time, the fourth pressure value is greater than a fourth preset pressure threshold value, and the fourth top temperature value is greater than a fourth preset top temperature threshold value;
when the fourth cooking time is not less than a fourth preset cooking time, or the fourth pressure value is not greater than a fourth preset pressure threshold, or the fourth top temperature value is not greater than a fourth preset top temperature threshold, sealing of the tank body and the tank cover is achieved.
For the technical solution shown in fig. 1, in a possible implementation, the reducing the pressure in the sealed cavity includes: and controlling the exhaust of an exhaust device of the cooking equipment to reduce the pressure of the sealed cavity by 30-40 Kpa per minute so as to realize the sealing of the can body and the can cover.
It should be noted that when the control duration of the real-time timing second heating mode meets the preset holding duration, the high-temperature maintaining stage enters a rapid pressure reduction stage, and the rapid pressure reduction stage mainly utilizes the principle of expansion with heat and contraction with cold to seal the can; the fourth cooking time duration is obtained by real-time timing in the rapid depressurization stage; the fourth preset cooking time is the preset time required by the rapid pressure reduction stage; the fourth pressure value of the sealed cavity and the fourth top temperature value of the sealed cavity are values obtained by real-time detection of the pressure and the temperature of the sealed cavity in a rapid pressure reduction stage, and the fourth preset pressure threshold and the fourth preset top temperature threshold are preset values of the pressure and the temperature of the sealed cavity in the rapid pressure reduction stage. For example, assuming that the fourth preset cooking time period is 10 minutes, the fourth preset pressure threshold is a safe pressure value of the cooking equipment, and the fourth preset top temperature threshold is 96 ℃; when the real-time timing fourth cooking time is less than 10 minutes, the real-time detection fourth top temperature value is greater than 96 ℃ and the real-time detection fourth pressure value is greater than the safety pressure value, the pressure is still in a rapid pressure reduction stage, the second heating mode needs to be stopped, the pressure in the sealed cavity needs to be reduced, the pressure in the sealed cavity is reduced by 30-40 Kpa per minute through controlling the exhaust device to exhaust, so that the temperature in the sealed cavity is reduced rapidly, and the purpose of sealing the can is achieved by utilizing the principle of thermal expansion and cold contraction; and when any one of the fourth cooking time period timed in real time is not less than 10 minutes, the fourth top temperature value detected in real time is not more than 96 ℃, or the fourth pressure value detected in real time is not more than the safety pressure value, the sealing of the can is realized, namely the manufacturing of the can is finished.
The embodiment provides a cooking control method, which includes heating a sealed cavity of cooking equipment according to a first heating mode until a pressure cooker in the sealed cavity is raised and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity; controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode; when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity; the method has the advantages that sterilization in can making is realized by a high-temperature maintaining sterilization method, sealing in can making is realized by a rapid depressurization method, various bacteria and enzymes in can food can be effectively killed on the premise of keeping the color, flavor and nutritive value of the can food, and the manufactured can be stored at normal temperature for 3-5 months without deterioration, so that the cooking requirements of users on can making are met, and the user experience is improved; therefore, the use scenes of the cooking equipment products are enriched, the use value of the cooking equipment products is improved, and the use rate of the cooking equipment products is further improved; meanwhile, the competitiveness of the cooking equipment product is improved.
Example two
Based on the same inventive concept of the previous embodiment, referring to fig. 2, which shows a detailed flow of a cooking control method provided by the embodiment of the present invention, taking an electric pressure cooker as an example, as shown in fig. 3, the electric pressure cooker includes a cooker body 1, an inner cooker 2, an upper cover 3, a temperature sensor 4, an exhaust device 5, a control panel 6, a heating device 7 and a temperature sensor 8, wherein the inner cooker 2 is arranged in the cooker body 1, a sealed cavity is formed by buckling the upper cover 3, and a can 9 is arranged in the sealed cavity; a temperature sensor 4 is arranged on the inner side of the upper cover 3, and the temperature sensor 4 is used for detecting the top temperature of the sealed cavity in real time; the exhaust device 5 is arranged on the upper cover 3, and whether the sealed cavity is communicated with the external environment is controlled by controlling whether the exhaust device 5 exhausts; the control panel 6 is positioned at the front part of the pot body 1, the control panel 6 comprises function keys and a timing unit, the function keys are used for receiving operation instructions of related functions of a user, such as operation instructions of the function keys of starting, confirming, canceling, heat preservation, menu and the like, and the timing unit is used for counting the cooking time length of each stage; heating device 7 and temperature sensor 8 are arranged in pot body 1, heating device 7 is used for heating interior pot 2, and temperature sensor 8 is used for the temperature of 2 bottoms of real-time induction interior pot, detects seal chamber's bottom temperature promptly in real time. Based on the composition structure of the electric pressure cooker shown in fig. 3, the detailed process may include:
s201: after receiving a cooking instruction through the control panel 6, starting a heating stage;
s202: acquiring a first parameter value in real time; wherein the first parameter value comprises a first cooking time period, a first pressure value in the sealed cavity and a first top temperature value in the sealed cavity;
s203: judging whether the first parameter value meets a first parameter preset strategy or not;
s204: when the first cooking time is less than a first preset cooking timeWhen the first pressure value is smaller than a first preset pressure threshold value and the first top temperature value is smaller than a first preset top temperature threshold value, the power ratio H is adjusted through the heating device 71Heating the sealed cavity of the electric pressure cooker and controlling the exhaust device 5 not to exhaust;
s205: when the first cooking time is not less than a first preset cooking time, or the first pressure value is not less than a first preset pressure threshold, or the first top temperature value is not less than a first preset top temperature threshold, switching from a heating stage to a cold air discharging stage;
for example, taking the electric pressure cooker shown in fig. 3 as an example, when a user puts a can 9 to be cooked into the inner pot 2 of the electric pressure cooker and adds a proper amount of water into the inner pot 2, the user operates the control panel 6 to start cooking, and the electric pressure cooker starts cooking in a heating stage; at this time, the electric pressure cooker acquires a first parameter value in real time, wherein the first parameter value comprises a first cooking time t obtained by real-time timing and a first pressure value P in the sealed cavity obtained by real-time detectiontAnd detecting the first top temperature value T in the sealed cavity in real timetAssuming a first preset cooking time period t1The pressure is 50 minutes, and the first preset pressure threshold value is the lowest pressure starting value P of the electric pressure cookert1First predetermined top temperature threshold Tt1At 99 ℃, adjusting the power ratio H1Is 100%; when t < t1And Tt＜Tt1And P ist＜Pt1In other words, if the first parameter value obtained in real time does not satisfy the first parameter presetting policy, it indicates that the heating stage is still in the present time, and the power ratio H needs to be adjusted by the heating device 71Continuously heating the sealed cavity of the electric pressure cooker and controlling the exhaust device 5 not to exhaust; when t is more than or equal to t1Or Tt≥Tt1Or Pt≥Pt1When the electric pressure cooker is started, namely, the first parameter value acquired in real time meets a first parameter preset strategy, the electric pressure cooker is switched from a heating stage to a cold air exhausting stage, and the electric pressure cooker starts cooking in the cold air exhausting stage; here, the heating phase is performed by continuously heating the can inside the electric pressure cooker while the sealing is performed by controlling the exhaust device 5 not to exhaustThe temperature in the cavity is rapidly increased to the boiling temperature.
S206: acquiring a second parameter value in real time; wherein the second parameter value comprises a second cooking time duration, a second top temperature value within the sealed cavity, and a second bottom temperature value within the sealed cavity;
s207: judging whether the second parameter value meets a second parameter preset strategy or not;
s208: when the second cooking time is shorter than the second preset cooking time, the second top temperature value is shorter than the second preset top temperature threshold value, and the second bottom temperature value is shorter than the second preset bottom temperature threshold value, the power ratio H is adjusted through the heating device 72Heating the sealed cavity and controlling an exhaust device 5 to perform intermittent exhaust;
s209: when the second cooking time is not less than a second preset cooking time, or the second top temperature value is not less than a second preset top temperature threshold, or the second bottom temperature value is not less than a second preset bottom temperature threshold, switching from a cold air exhausting stage to a temperature rising stage;
it should be noted that, the cooking time obtained by real-time timing of each stage is cleared when the stages are switched, and timing is restarted; for example, when the heating stage is switched to the cold air discharging stage, the second cooking time period t obtained by real-time timing is started again after the heating stage is switched to the cold air discharging stage. For example, still taking the electric pressure cooker shown in fig. 3 as an example, with the above example combined, after the electric pressure cooker starts to cook in the stage of exhausting cold air, the electric pressure cooker obtains a second parameter value in real time, which includes a second cooking time period T obtained by real-time timing and a second top temperature value T in the sealed cavity obtained by real-time detectiontAnd detecting the second bottom temperature value T in the sealed cavity in real timebAssuming a second preset cooking time period t2For 5 minutes, a second preset top temperature threshold Tt2At 108 deg.C, a second predetermined bottom temperature threshold Tb2At 140 ℃, the power ratio H is adjusted270% of exhaust period P of intermittent exhaust20.5/4; when t < t2And Tt＜Tt2And Tt＜Tb2When the second parameter value obtained in real time does not satisfy the second parameter preset strategy, it indicates that the air conditioner is still in the cold air exhausting stage, and the power ratio H needs to be adjusted by the heating device 72Heating a sealed cavity of the electric pressure cooker, and controlling an exhaust device 5 to perform intermittent exhaust in a period of 0.5 second of continuous exhaust every 4 seconds; when t is more than or equal to t2Or Tt≥Tt2Or Tt≥Tb2When the electric pressure cooker is started, namely, the second parameter value acquired in real time meets a second parameter preset strategy, the electric pressure cooker is switched from a cold air exhausting stage to a heating stage, and the electric pressure cooker starts cooking in the heating stage; in the cold air exhausting stage, the sealed cavity of the electric pressure cooker is heated, and the exhaust device 5 is controlled to perform intermittent exhaust to completely exhaust cold air in the sealed cavity out of the body, so that the sealed cavity is in a saturated steam state.
S210: acquiring a third parameter value in real time; wherein the third parameter value comprises a third cooking time duration, a third top temperature value within the sealed cavity, and a third bottom temperature value within the sealed cavity;
s211: judging whether the third parameter value meets a third parameter preset strategy or not;
s212: when the third cooking time is shorter than a third preset cooking time, the third top temperature value is shorter than a third preset top temperature threshold value, and the third bottom temperature value is shorter than a third preset bottom temperature threshold value, the power ratio H is adjusted through the heating device 73Heating the sealed cavity and controlling the exhaust device 5 not to exhaust;
s213: when the third cooking time is not less than a third preset cooking time, or the third top temperature value is not less than a third preset top temperature threshold, or the third bottom temperature value is not less than a third preset bottom temperature threshold, switching from the temperature rise stage to a high temperature maintenance stage;
for example, still taking the electric pressure cooker shown in fig. 3 as an example, in combination with the above example, after the electric pressure cooker starts to cook in the heating stage, the electric pressure cooker obtains a third parameter value in real time, including real-time timingThe obtained third cooking time T and a third top temperature value T in the sealed cavity obtained by real-time detectiontAnd detecting the third bottom temperature value T in the sealed cavity in real timebAssuming a third preset cooking time period t330 minutes, third preset top temperature threshold Tt3Is 121 ℃, and a third preset bottom temperature threshold value Tb3At 140 ℃, the power ratio H is adjusted3Is 100%; when t < t3And Tt＜Tt3And Tt＜Tb3In other words, if the third parameter value obtained in real time does not satisfy the third parameter preset policy, it indicates that the temperature is still at the temperature rise stage, and the power ratio H needs to be adjusted by the heating device 73Continuously heating the sealed cavity of the electric pressure cooker and controlling the exhaust device 5 not to exhaust; when t is more than or equal to t3Or Tt≥Tt3Or Tt≥Tb3When the temperature of the electric pressure cooker is higher than the preset temperature, the electric pressure cooker starts to cook, namely, the real-time acquired third parameter value meets a third parameter preset strategy, and the electric pressure cooker starts to cook in a high-temperature maintaining stage; in the heating stage, the sealed cavity of the electric pressure cooker is continuously heated, and the temperature in the sealed cavity is quickly heated to a preset sterilization temperature range of 115-125 ℃ by controlling the exhaust device 5 not to exhaust, so that subsequent high-temperature sterilization is facilitated.
S214: acquiring a fourth parameter value in real time; wherein the fourth parameter value comprises a fourth cooking time period, a fourth top temperature value within the sealed cavity, and a fourth bottom temperature value within the sealed cavity;
s215: judging whether the fourth parameter value meets a fourth parameter preset strategy or not;
s216: based on the fourth cooking time being less than the fourth preset cooking time, when the fourth top temperature value is less than the fourth preset top temperature lower limit value and the fourth bottom temperature value is less than the fourth preset bottom temperature lower limit value, the power ratio H is adjusted through the heating device 74Heating the sealed cavity and controlling the exhaust device 5 not to exhaust;
s217: based on the fact that the fourth cooking time is shorter than a fourth preset cooking time, when the fourth top temperature value is larger than a fourth preset top temperature upper limit value or the fourth bottom temperature value is larger than a fourth preset bottom temperature upper limit value, heating of the sealed cavity is stopped through the heating device 7, and the exhaust device 5 is controlled not to exhaust;
s218: when the fourth cooking time is not less than a fourth preset cooking time, switching from a high-temperature maintaining stage to a rapid pressure reduction stage;
for example, still taking the electric pressure cooker shown in fig. 3 as an example, with the above example combined, after the electric pressure cooker starts to cook in the high temperature maintaining stage, the electric pressure cooker obtains a fourth parameter value in real time, including a fourth cooking time T obtained by real-time timing and a fourth top temperature value T in the sealed cavity obtained by real-time detectiontAnd detecting the fourth bottom temperature value T in the sealed cavity in real timebAssuming a fourth preset cooking time period t4A fourth preset lower top temperature limit T of 30 minutest4LIs 122 ℃, a fourth preset bottom temperature lower limit value Tb4L128 deg.C, a fourth preset top temperature upper limit value Tt4HIs 123 ℃, a fourth preset upper limit value T of the bottom temperatureb4HThe power ratio H is adjusted at 130 DEG C4Is 25%; when t < t4If the obtained value of the fourth parameter does not meet the preset strategy of the fourth parameter, the current high-temperature maintenance stage is still in, and if the value T is not met, the current high-temperature maintenance stage is judged to be int＜Tt4LAnd Tb＜Tb4LThe power ratio H needs to be adjusted by the heating device 74Heating the sealed cavity of the electric pressure cooker, controlling the exhaust device 5 not to exhaust if Tt＞Tt4HOr Tb＞Tb4HThe heating of the sealed cavity of the electric pressure cooker is stopped by the heating device 7, and the exhaust device 5 is controlled not to exhaust; when t is more than or equal to t4When the pressure cooker is started, namely, the fourth parameter value acquired in real time meets a fourth parameter preset strategy, the high-temperature maintaining stage is switched to the rapid pressure reduction stage, and the pressure cooker starts to cook in the rapid pressure reduction stage; the high temperature maintaining stage is a cyclic process for maintaining the temperature in the sealed cavity of the electric pressure cooker at 115-125 deg.CAnd keeping the temperature within the preset sterilization temperature range for a period of time, and performing sterilization and enzyme killing by adopting a high-temperature maintaining sterilization method in the period of time.
S219: acquiring a fifth parameter value in real time; wherein the fifth parameter value comprises a fifth cooking time period, a fifth pressure value within the sealed cavity, and a fifth top temperature value within the sealed cavity;
s220: judging whether the fifth parameter value meets a fifth parameter preset strategy or not;
s221: when the fifth cooking time is shorter than a fifth preset cooking time, the fifth pressure value is larger than a fifth preset pressure threshold value, and the fifth top temperature value is larger than a fifth preset top temperature threshold value, the heating of the sealed cavity is stopped through the heating device 7, and the exhaust device 5 is controlled to continuously exhaust;
s222: and when the fifth cooking time is not less than a fifth preset cooking time, or the fifth pressure value is not greater than a fifth preset pressure threshold value, or the fifth top temperature value is not greater than a fifth preset top temperature threshold value, sealing of the can is completed, and a cooking stop instruction is received through the control panel 6.
For example, still taking the electric pressure cooker shown in fig. 3 as an example, with the above example combined, after the electric pressure cooker starts to cook in the fast pressure reduction stage, the electric pressure cooker obtains a fifth parameter value in real time, including a fifth cooking time t obtained by real-time timing and a fifth pressure value P in the sealed cavity obtained by real-time detectiontAnd detecting the fifth top temperature value T in the sealed cavity in real timetAssuming a fifth preset cooking time period t5The pressure value is 10 minutes, and the fifth preset pressure threshold value is the safe pressure value P of the electric pressure cookert5Fifth predetermined top temperature threshold Tt5Is 96 ℃; when t < t5And Tt＞Tt5And P ist＞Pt5If the obtained fifth parameter value does not satisfy the fifth parameter preset strategy, it indicates that the sealed cavity still is in the rapid depressurization stage, the heating device 7 is required to stop heating the sealed cavity, and the exhaust device 5 is controlled to continuously exhaust the sealed cavity so as to enable the sealed cavity to be in the continuous exhaust stateThe pressure of the tank body is reduced by 30Kpa to 40Kpa per minute, so that the tank body and the tank cover are sealed; when t is more than or equal to t5Or Tt≤Tt5Or Pt≤Pt5When the can is sealed, that is, if the fifth parameter value obtained in real time meets the fifth parameter preset policy, it indicates that the can sealing is completed, and the user can stop cooking through the control panel 6; in the rapid pressure reduction stage, the heating of the sealed cavity of the electric pressure cooker is stopped, and the exhaust device 5 is controlled to continuously exhaust so as to rapidly reduce the temperature in the sealed cavity of the electric pressure cooker, so that the aim of sealing the can is fulfilled by utilizing the principle of expansion with heat and contraction with cold.
Through the embodiment, the specific implementation of the embodiment is elaborated in detail, and it can be seen that through the technical scheme of the embodiment, sterilization in can making is realized through a high-temperature maintaining sterilization method, sealing in can making is realized through a rapid depressurization mode, various bacteria and enzymes in can food can be effectively killed, the cooking requirement of a user on can making is met, and the user experience is improved; therefore, the use scenes of the cooking equipment products are enriched, the use value of the cooking equipment products is improved, and the use rate of the cooking equipment products is further improved; meanwhile, the competitiveness of the cooking equipment product is improved.
EXAMPLE III
Based on the same inventive concept of the foregoing embodiment, referring to fig. 4, which illustrates the composition of a cooking control device 40 provided by the embodiment of the present invention, the cooking control device 40 may include: a heating section 401, a control section 402, and a realization section 403; wherein the content of the first and second substances,
the heating part 401 is configured to heat a sealed cavity of the cooking device according to a first heating mode until the pressure in the sealed cavity rises and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity;
the control part 402 is configured to control the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode;
the implementing portion 403 is configured to stop the second heating mode and reduce the pressure in the sealed cavity when the control duration of the second heating mode satisfies the preset holding duration.
In the above scheme, the heating section 401 is specifically configured such that the preset sterilization temperature range is 115 ℃ to 125 ℃.
In the above solution, the implementing portion 403 is specifically configured to reduce the pressure in the sealed cavity by controlling an exhaust device of the cooking apparatus to exhaust so that the pressure in the sealed cavity is reduced by 30Kpa to 40Kpa per minute, so as to implement the sealing between the can body and the can lid.
In the above scheme, the heating section 401 is specifically configured such that the working stage corresponding to the first heating mode includes: a cold air discharging stage and a temperature rising stage; correspondingly, the step of heating the sealed cavity of the cooking device according to the first heating mode until the pressure in the sealed cavity rises and the temperature reaches a preset sterilization temperature range includes:
and in the stage of discharging cold air, heating the sealed cavity by using a first preset power adjusting ratio, and controlling an exhaust device of the cooking equipment to exhaust intermittently, wherein the intermittent exhaust time is 4-8 minutes.
And in the temperature rise stage, the sealed cavity is heated by a second preset power adjusting ratio, and an exhaust device of the cooking equipment is controlled not to exhaust.
In the above solution, the heating section 401, in the cold air discharging stage, is further configured to:
acquiring a first parameter value in real time; wherein the first parameter value comprises a first cooking time, a first top temperature value of the sealed cavity and a first bottom temperature value of the sealed cavity;
when the first cooking time is shorter than a first preset cooking time, the first top temperature value is shorter than a first preset top temperature threshold value, and the first bottom temperature value is shorter than a first preset bottom temperature threshold value, the sealed cavity is continuously in the cold air discharging stage, so that cold air in the sealed cavity is completely discharged;
and when the first cooking time is not less than a first preset cooking time, or the first top temperature value is not less than a first preset top temperature threshold, or the first bottom temperature value is not less than a first preset bottom temperature threshold, switching from the cold air discharging stage to the heating stage.
In the above scheme, the heating section 401, in the temperature raising stage, is further configured to:
acquiring a second parameter value in real time; wherein the second parameter value comprises a second cooking time, a second top temperature value of the sealed cavity, and a second bottom temperature value of the sealed cavity;
when the second cooking time is shorter than a second preset cooking time, the second top temperature value is shorter than a second preset top temperature threshold value, and the second bottom temperature value is shorter than a second preset bottom temperature threshold value, continuing to be in the temperature rising stage to achieve that the temperature of the sealed cavity reaches a preset sterilization temperature range;
and when the second cooking time is not less than a second preset cooking time, or the second top temperature value is not less than a second preset top temperature threshold, or the second bottom temperature value is not less than a second preset bottom temperature threshold, switching from the temperature rising stage to a working stage corresponding to the second heating mode.
In the foregoing scheme, the control section 402 is specifically configured to:
acquiring a third parameter value in real time; wherein the third parameter value comprises a control duration, a third top temperature value of the sealed cavity, and a third bottom temperature value of the sealed cavity;
and when the control duration is shorter than the preset holding duration, continuously controlling the temperature inside the sealed cavity to be within the preset sterilization temperature range according to the second heating mode.
In the foregoing scheme, the control section 402 is specifically configured to:
when the control duration is less than the preset holding duration, the third top temperature value is less than a third preset top temperature lower limit value, and the third bottom temperature value is less than a third preset bottom temperature lower limit value, raising the temperature inside the sealed cavity by using a first adjustment strategy;
and when the control time length is less than the preset holding time length and the third top temperature value is greater than a third preset top temperature upper limit value, or the control time length is less than the preset holding time length and the third bottom temperature value is greater than a third preset bottom temperature upper limit value, reducing the temperature in the sealed cavity by using a second adjustment strategy.
In the above solution, the control part 402, which raises the temperature inside the sealed cavity by the first adjustment strategy, is specifically configured to:
and heating the sealed cavity by using a third preset power adjusting ratio, and controlling an exhaust device of the cooking equipment not to exhaust.
In the foregoing solution, the control part 402, which reduces the temperature inside the sealed cavity by the second adjustment strategy, is specifically configured to:
and stopping heating the sealed cavity, and controlling an exhaust device of the cooking equipment not to exhaust.
In the foregoing solution, the implementation part 403 is specifically configured to:
acquiring a fourth parameter value in real time; wherein the fourth parameter value comprises a fourth cooking time, a fourth pressure value of the sealed cavity, and a fourth top temperature value of the sealed cavity;
stopping the second heating mode and reducing the pressure in the sealed cavity when the fourth cooking time is less than a fourth preset cooking time, the fourth pressure value is greater than a fourth preset pressure threshold value, and the fourth top temperature value is greater than a fourth preset top temperature threshold value;
when the fourth cooking time is not less than a fourth preset cooking time, or the fourth pressure value is not greater than a fourth preset pressure threshold, or the fourth top temperature value is not greater than a fourth preset top temperature threshold, sealing of the tank body and the tank cover is achieved.
It is understood that in this embodiment, "part" may be part of a circuit, part of a processor, part of a program or software, etc., and may also be a unit, and may also be a module or a non-modular.
In addition, each component in the embodiment may be integrated in one processing unit, or each unit may exist alone physically, or two or more units are integrated in one unit. The integrated unit can be realized in a form of hardware or a form of a software functional module.
Based on the understanding that the technical solution of the present embodiment essentially or a part contributing to the prior art, or all or part of the technical solution may be embodied in the form of a software product stored in a storage medium, and include several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) or a processor (processor) to execute all or part of the steps of the method of the present embodiment. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.
Accordingly, the present embodiment provides a computer storage medium storing a cooking control program that, when executed by at least one processor, implements the steps of the method of cooking control described in the first embodiment above.
Based on the above-mentioned composition of the cooking control device 40 and the computer storage medium, referring to fig. 5, it shows a specific hardware structure of the cooking control device 40 provided by the embodiment of the present invention, which may include: a network interface 501, a memory 502, and a processor 503; the various components are coupled together by a bus system 504. It is understood that the bus system 504 is used to enable communications among the components. The bus system 504 includes a power bus, a control bus, and a status signal bus in addition to a data bus. For clarity of illustration, however, the various buses are labeled as bus system 504 in fig. 5. The network interface 501 is used for receiving and sending signals during information transmission and reception with other external network elements;
a memory 502 for storing a computer program capable of running on the processor 503;
a processor 503 for executing, when running the computer program, the following:
heating a sealed cavity of cooking equipment according to a first heating mode until a pressure cooker in the sealed cavity rises and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity;
controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode;
and when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity.
It is to be understood that the memory 502 in embodiments of the present invention may be either volatile memory or nonvolatile memory, or may include both volatile and nonvolatile memory. The non-volatile Memory may be a Read-Only Memory (ROM), a Programmable ROM (PROM), an Erasable PROM (EPROM), an Electrically Erasable PROM (EEPROM), or a flash Memory. Volatile Memory can be Random Access Memory (RAM), which acts as external cache Memory. By way of illustration, and not limitation, many forms of RAM are available, such as Static random access memory (Static RAM, SRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic random access memory (Synchronous DRAM, SDRAM), Double Data rate Synchronous Dynamic random access memory (ddr SDRAM), Enhanced Synchronous SDRAM (ESDRAM), Synchronous link SDRAM (SLDRAM), and Direct Rambus RAM (DRRAM). The memory 502 of the systems and methods described herein is intended to comprise, without being limited to, these and any other suitable types of memory.
And the processor 503 may be an integrated circuit chip having signal processing capabilities. In implementation, the steps of the above method may be performed by integrated logic circuits of hardware or instructions in the form of software in the processor 503. The Processor 503 may be a general-purpose Processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), an off-the-shelf Programmable Gate Array (FPGA) or other Programmable logic device, discrete Gate or transistor logic device, or discrete hardware components. The various methods, steps and logic blocks disclosed in the embodiments of the present invention may be implemented or performed. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like. The steps of the method disclosed in connection with the embodiments of the present invention may be directly implemented by a hardware decoding processor, or implemented by a combination of hardware and software modules in the decoding processor. The software module may be located in ram, flash memory, rom, prom, or eprom, registers, etc. storage media as is well known in the art. The storage medium is located in the memory 502, and the processor 503 reads the information in the memory 502 and completes the steps of the above method in combination with the hardware thereof.
It is to be understood that the embodiments described herein may be implemented in hardware, software, firmware, middleware, microcode, or any combination thereof. For a hardware implementation, the Processing units may be implemented within one or more Application Specific Integrated Circuits (ASICs), Digital Signal Processors (DSPs), Digital Signal Processing Devices (DSPDs), Programmable Logic Devices (PLDs), Field Programmable Gate Arrays (FPGAs), general purpose processors, controllers, micro-controllers, microprocessors, other electronic units configured to perform the functions described herein, or a combination thereof.
For a software implementation, the techniques described herein may be implemented with modules (e.g., procedures, functions, and so on) that perform the functions described herein. The software codes may be stored in a memory and executed by a processor. The memory may be implemented within the processor or external to the processor.
Optionally, as another embodiment, the processor 503 is further configured to execute the steps of the cooking control method according to the first embodiment when the computer program is executed.
Referring to fig. 6, a cooking apparatus 60 according to an embodiment of the present invention is shown, where the cooking apparatus 60 includes at least: the cooking control device 40, the heating device 601, the exhaust device 602 and the sealed cavity 603 shown in fig. 4; a can body 604 for holding food and a can cover 605 for covering the opening of the can body are placed in the sealed cavity 603. It should be noted that the heating device 601 is used for heating the sealed cavity 603 according to the first heating mode or the second heating mode, the exhaust device 602 is used for controlling whether the sealed cavity 603 is communicated with the external environment by whether to exhaust air, and the cooking control device 40 is used for implementing high-temperature sterilization and enzyme killing of food contained in the tank 604 and sealing between the tank 604 and the tank cover 605.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.
Through the above description of the embodiments, those skilled in the art will clearly understand that the method of the above embodiments can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware, but in many cases, the former is a better implementation manner. Based on such understanding, the technical solutions of the present invention may be embodied in the form of a software product, which is stored in a storage medium (such as ROM/RAM, magnetic disk, optical disk) and includes instructions for enabling a terminal (such as a mobile phone, a computer, a server, an air conditioner, or a network device) to execute the method according to the embodiments of the present invention.
While the present invention has been described with reference to the embodiments shown in the drawings, the present invention is not limited to the embodiments, which are illustrative and not restrictive, and it will be apparent to those skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (14)

1. A cooking control method, the method comprising:
heating a sealed cavity of cooking equipment according to a first heating mode until the pressure in the sealed cavity rises and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity;
controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode;
and when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity.
2. The method of claim 1, wherein the predetermined sterilization temperature range is 115 ℃ to 125 ℃.
3. The method of claim 1, wherein the reducing the pressure within the sealed cavity comprises: and controlling an exhaust device of the cooking equipment to exhaust so as to reduce the pressure in the sealed cavity by 30-40 Kpa per minute, so as to realize the sealing of the can body and the can cover.
4. The method according to claim 1, characterized in that the working phase corresponding to the first heating mode comprises: a cold air discharging stage and a temperature rising stage; correspondingly, the step of heating the sealed cavity of the cooking device according to the first heating mode until the pressure in the sealed cavity rises and the temperature reaches a preset sterilization temperature range includes:
and in the stage of discharging cold air, heating the sealed cavity by using a first preset power adjusting ratio, and controlling an exhaust device of the cooking equipment to exhaust intermittently, wherein the intermittent exhaust time is 4-8 minutes.
And in the temperature rise stage, the sealed cavity is heated by a second preset power adjusting ratio, and an exhaust device of the cooking equipment is controlled not to exhaust.
5. The method of claim 4, wherein during the cold gas discharge phase, the method further comprises:
acquiring a first parameter value in real time; wherein the first parameter value comprises a first cooking time, a first top temperature value of the sealed cavity and a first bottom temperature value of the sealed cavity;
when the first cooking time is shorter than a first preset cooking time, the first top temperature value is shorter than a first preset top temperature threshold value, and the first bottom temperature value is shorter than a first preset bottom temperature threshold value, the sealed cavity is continuously in the cold air discharging stage, so that cold air in the sealed cavity is completely discharged;
and when the first cooking time is not less than a first preset cooking time, or the first top temperature value is not less than a first preset top temperature threshold, or the first bottom temperature value is not less than a first preset bottom temperature threshold, switching from the cold air discharging stage to the heating stage.
6. The method of claim 4, wherein during the warm-up phase, the method further comprises:
acquiring a second parameter value in real time; wherein the second parameter value comprises a second cooking time, a second top temperature value of the sealed cavity, and a second bottom temperature value of the sealed cavity;
when the second cooking time is shorter than a second preset cooking time, the second top temperature value is shorter than a second preset top temperature threshold value, and the second bottom temperature value is shorter than a second preset bottom temperature threshold value, continuing to be in the temperature rising stage to achieve that the temperature of the sealed cavity reaches a preset sterilization temperature range;
and when the second cooking time is not less than a second preset cooking time, or the second top temperature value is not less than a second preset top temperature threshold, or the second bottom temperature value is not less than a second preset bottom temperature threshold, switching from the temperature rising stage to a working stage corresponding to the second heating mode.
7. The method according to claim 1, wherein the step of controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to the second heating mode specifically comprises:
acquiring a third parameter value in real time; wherein the third parameter value comprises a control duration, a third top temperature value of the sealed cavity, and a third bottom temperature value of the sealed cavity;
and when the control duration is shorter than the preset holding duration, continuously controlling the temperature inside the sealed cavity to be within the preset sterilization temperature range according to the second heating mode.
8. The method according to claim 7, wherein when the control duration is shorter than the preset holding duration, continuing to control the temperature inside the sealed cavity to be within the preset sterilization temperature range according to the second heating mode specifically comprises:
when the control duration is less than the preset holding duration, the third top temperature value is less than a third preset top temperature lower limit value, and the third bottom temperature value is less than a third preset bottom temperature lower limit value, raising the temperature inside the sealed cavity by using a first adjustment strategy;
and when the control time length is less than the preset holding time length and the third top temperature value is greater than a third preset top temperature upper limit value, or the control time length is less than the preset holding time length and the third bottom temperature value is greater than a third preset bottom temperature upper limit value, reducing the temperature in the sealed cavity by using a second adjustment strategy.
9. The method according to claim 8, wherein the raising the temperature inside the sealed cavity with a first adjustment strategy comprises:
and heating the sealed cavity by using a third preset power adjusting ratio, and controlling an exhaust device of the cooking equipment not to exhaust.
10. The method according to claim 8, wherein the reducing the temperature inside the sealed cavity with the second adjustment strategy comprises:
and stopping heating the sealed cavity, and controlling an exhaust device of the cooking equipment not to exhaust.
11. The method of claim 1, wherein the stopping the second heating mode and reducing the pressure within the sealed cavity comprises:
acquiring a fourth parameter value in real time; wherein the fourth parameter value comprises a fourth cooking time, a fourth pressure value of the sealed cavity, and a fourth top temperature value of the sealed cavity;
stopping the second heating mode and reducing the pressure in the sealed cavity when the fourth cooking time is less than a fourth preset cooking time, the fourth pressure value is greater than a fourth preset pressure threshold value, and the fourth top temperature value is greater than a fourth preset top temperature threshold value;
when the fourth cooking time is not less than a fourth preset cooking time, or the fourth pressure value is not greater than a fourth preset pressure threshold, or the fourth top temperature value is not greater than a fourth preset top temperature threshold, sealing of the tank body and the tank cover is achieved.
12. A cooking control device, characterized in that the cooking control device comprises: a network interface, a memory, and a processor; wherein the content of the first and second substances,
the network interface is used for receiving and sending signals in the process of receiving and sending information with other external network elements;
the memory for storing a computer program operable on the processor;
the processor, when running the computer program, is configured to perform the steps of the method of cooking control of any of claims 1 to 11.
13. A computer storage medium storing a cooking control program that when executed by at least one processor implements the steps of the method of cooking control of any one of claims 1 to 11.
14. Cooking apparatus, characterized in that it comprises at least: the cooking control device, heating device, exhaust device and sealed cavity of claim 12; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity.
CN201810609668.4A 2018-06-13 2018-06-13 Cooking control method and device, computer storage medium and cooking equipment Pending CN110584473A (en)

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Application publication date: 20191220