CN112220343A

CN112220343A - Steam cooking assembly, control method thereof, storage medium and cooking equipment

Info

Publication number: CN112220343A
Application number: CN202011057862.XA
Authority: CN
Inventors: 于华宁; 黄静; 霍延凯
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2020-09-30
Filing date: 2020-09-30
Publication date: 2021-01-15
Anticipated expiration: 2040-09-30
Also published as: CN112220343B

Abstract

Embodiments of the present invention provide a steam cooking assembly, a control method thereof, a storage medium, and a cooking apparatus, the steam cooking assembly including a steam generation assembly, a nozzle hole, and a cooking cavity, the steam generation assembly being configured to be suitable for generating steam; the spray hole is communicated with the steam generating assembly; the cooking cavity is communicated with the spraying hole, the cooking cavity is configured to be suitable for placing the object carrying piece, and the spraying hole is arranged towards the area where the object carrying piece is placed. According to the steam cooking assembly provided by the embodiment of the invention, the steam generating assembly capable of generating high-temperature steam is arranged, the steam can be specifically superheated steam, the spray holes are arranged towards the area for placing the object carrying piece, the high-temperature steam can be intensively sprayed to the object carrying piece, and the temperature of food materials placed on the object carrying piece can be greatly improved. Local high temperature can accelerate Maillard reaction, realize the quick coloring and the surface crackling of food, satisfy the demand of consumer to the good coloring of vegetable and crackling effect.

Description

Steam cooking assembly, control method thereof, storage medium and cooking equipment

Technical Field

Embodiments of the present invention relate to the field of cooking technologies, and in particular, to a steam cooking assembly, a control method of a steam cooking assembly, a computer-readable storage medium, and a cooking apparatus.

Background

Good coloring of food during cooking has always been an important consumer demand for dishes. The color of the dish is the skin of the dish, the bright food color can be visually evaluated, and even if the dish with good taste has bad color, the dish is often difficult to accept by consumers. In the traditional cooking process, the poultry meat food is colored mainly by high-temperature frying, or by adding saccharides to increase the rate and degree of Maillard reaction so as to achieve better coloring.

However, there are health risks, such as increased uptake of excess oil by frying and oxidation of harmful substances by repeated frying, such as coloring by frying and acceleration of maillard reactions by adding sugars.

Disclosure of Invention

Embodiments of the present invention are directed to solving at least one of the technical problems occurring in the prior art.

To this end, a first aspect of embodiments of the present invention provides a steam cooking assembly.

A second aspect of embodiments of the present invention provides a method of controlling a steam cooking assembly.

A third aspect of embodiments of the present invention provides a computer-readable storage medium.

A fourth aspect of embodiments of the present invention provides a cooking apparatus.

In view of this, according to a first aspect of embodiments of the present invention, there is provided a steam cooking assembly comprising a steam generating assembly, a nozzle and a cooking cavity, the steam generating assembly being configured and adapted to generate steam; the spray hole is communicated with the steam generating assembly; the cooking cavity is communicated with the spraying hole, the cooking cavity is configured to be suitable for placing the object carrying piece, and the spraying hole is arranged towards the area where the object carrying piece is placed.

According to the steam cooking assembly provided by the embodiment of the invention, the steam generating assembly capable of generating high-temperature steam is arranged, the steam can be specifically superheated steam, the spray holes are arranged towards the area for placing the object carrying piece, the high-temperature steam can be intensively sprayed to the object carrying piece, and the temperature of food materials placed on the object carrying piece can be greatly improved. Local high temperature can accelerate Maillard reaction, realize the quick coloring and the surface crackling of food, satisfy the demand of consumer to the good coloring of vegetable and crackling effect. In addition, the high-temperature steam can improve the cooking rate, reduce the cooking time and realize the cooking effect of degreasing and salt reduction. Compared with a high-temperature cooking mode such as frying, the food can be cooked under a relatively low-temperature environment to achieve a good cooking effect and nutrition retention, and harmful substances in dishes can be reduced. In particular, the spray holes may be arranged at any position and on three sides of the top of the cooking cavity, for example, the spray holes may be arranged in the middle of the top of the cooking cavity, and the area for placing the object carrier may be arranged right below the spray holes. It will be appreciated that when the steam cooking assembly is used in a steamer or a micro-steamer, the carrier is a grill or a grill. Further, steam cooking subassembly still includes the water box, and the water box is linked together through water supply pipeline and steam generation subassembly, and the water box can the water storage in order to provide the water source, and the water supply pipeline is equipped with the water pump to go into steam generation subassembly with the water pump in the water box.

In addition, according to the steam cooking assembly provided by the technical scheme of the invention, the steam cooking assembly further has the following additional technical characteristics:

in one possible design, the temperature of the steam is greater than or equal to 180 ℃ and less than or equal to 450 ℃.

In the design, the steam generated by the steam generating assembly is specifically limited to be high-temperature steam with the temperature of 180-450 ℃. The lower limit value ensures that the temperature of the generated steam is high enough to meet the local temperature rise requirement, the temperature of food materials placed on the food carrying object can be greatly increased, the Maillard reaction is accelerated, and the food is quickly colored. This upper limit value can avoid the high temperature and cause the edible material to damage on the one hand, helps guaranteeing the culinary art effect, and on the other hand can reduce the requirement to the intensification ability of steam generation subassembly under the condition that satisfies the heating demand, reduces the manufacturing cost and the processing degree of difficulty of steam generation subassembly, reduces product overall cost. Further, the steam generated by the steam generating assembly is high temperature steam of 280 to 420 ℃, and the cooking cavity can achieve a temperature range of room temperature to 300 ℃.

In one possible design, the heat flow density of the steam is greater than or equal to 36W/m²Is less than or equal to 360W/m²。

In the design, the heat flow density of the steam generated by the steam generating assembly is specifically limited to be in a value range of 36W/m²To 360W/m². This lower limit has guaranteed that the steam that produces can be to the local high enough heat of carrying to satisfy local intensification demand, can promote the temperature of carrying the edible material of placing on the article by a wide margin, guarantee to accelerate maillard reaction, realize coloring fast of food. This upper limit value can avoid local transport heat on the one hand too high and cause the edible material to damage, helps guaranteeing the culinary art effect, and on the other hand can reduce the requirement to the heating power of steam generation subassembly under the condition that satisfies the heating demand, reduces the manufacturing cost and the processing degree of difficulty of steam generation subassembly, reduces product overall cost. Further, the heat flow density of the steam generated by the steam generating assembly ranges from 180W/m²To 300W/m²。

In one possible design, the steam generating assembly includes a steam generator.

In this design it is particularly defined that the steam generating assembly comprises a steam generator configured and adapted to generate steam for supplying the steam required for cooking into the cooking cavity. Particularly, the steam generation subassembly can be a segmentation structure, is the steam that directly produces the high temperature by steam generator promptly, can simplify the structure of steam generation subassembly, reduces the processing degree of difficulty, reduces the space that the steam generation subassembly took simultaneously, helps realizing the compactification overall arrangement of steam cooking subassembly, reduces the product volume. Alternatively, the number of the steam generators may be one or more, and the power, the temperature of the generated steam and the heat flow density of the plurality of steam generators may be the same or different. When the number of the steam generators exceeds one, different steam generators can be connected in series or in parallel, or a part of the series steam generators can be connected in parallel, which is an implementation manner of the embodiment of the invention and falls into the protection scope of the application.

In one possible design, the steam generating assembly further includes: at least one steam heating device in communication with the steam generator, the at least one steam heating device configured to heat steam generated by the steam generator.

In this design, further limited steam generation subassembly still include at least one steam heating device that is linked together with steam generator, steam generation subassembly also can be the multistage formula structure promptly, for example two segmentation structures, steam generation subassembly includes steam generator and at least one steam heating device, steam heating device can carry out secondary heating or a lot of heating to the steam that steam generator generated, steam heating device can be a plurality of series connection promptly, so that the steam that steam generator produced heats up through heating step by step, finally obtain the required high-temperature steam of culinary art, not only helped reducing single steam generator's heating burden, easily realize higher steam temperature and heat flux density again, color fast and crackling effect have been guaranteed. It can be understood that, when a plurality of steam generators are connected in parallel, the steam generated by each steam generator may be collected and then introduced into one steam heating device or a plurality of steam heating devices connected in series, or one steam heating device or a plurality of steam heating devices connected in series may be separately configured for each steam generator, and then the heated steam is introduced into the cooking cavity. Furthermore, the outlets of the steam generator and the steam heating devices can be provided with switch structures such as valves, each outlet can be provided with a switch structure, and part of the outlets can also be provided with a switch structure. When the outlet of the steam generator is provided with the switch structure, the switch structure can be closed in the steam generating process, and the switch structure is opened after enough steam is generated, so that the generated steam is introduced into the steam heating device for heating. When the outlet of the steam heating device is provided with the switch structure, the switch structure can be closed in the steam heating process, and the switch structure is opened after the steam is heated to a certain temperature, so that the heated steam is introduced into the next-stage heating device or the cooking cavity.

In one possible design, the power of the steam generator is 1200W or more and 2100W or less.

In this design, the range of values of the power of the steam generator is specifically limited to 1200W to 2100W. This lower limit value can ensure that the steam that generates has sufficient temperature and heat flux density, can reduce steam heating device's heating burden when configuration steam heating device on the one hand, reduces steam heating device's the quantity that sets up to simplify overall structure, on the other hand can guarantee to color and crackle effect when not configuring heating device, guarantees to cook and reliably goes on. The upper limit value can reduce unnecessary energy consumption under the condition of meeting the heating requirement, is beneficial to widening the application range of the cooking equipment applying the steam cooking assembly, can ensure the power utilization safety and is also beneficial to controlling the production cost.

In one possible design, the power of the at least one steam heating device is 600W or more and 2100W or less.

In this design, the range of power of the steam heating device is specifically limited to 600W to 2100W. This lower limit value can be ensured to produce sufficient heating effect to the steam that steam generator generated to guarantee that the steam that finally gets into the culinary art chamber has sufficient temperature and heat flux density, guarantees to color and crackle effect, guarantees to cook and reliably goes on. The upper limit value can reduce unnecessary energy consumption under the condition of meeting the heating requirement, is beneficial to widening the application range of the cooking equipment applying the steam cooking assembly, can ensure the power utilization safety and is also beneficial to controlling the production cost.

In a possible design, the distance between the spray hole and the area for placing the object carrying piece is more than or equal to 10mm and less than or equal to 60 mm.

In the design, the distance between the spray hole and the area for placing the object carrying object is specifically limited to be 10mm to 60 mm. The spray holes are related to the interval of the area for placing the carrier and the size of the cooking cavity, for example, when the spray holes are arranged on the top wall of the cooking cavity, the interval is related to the height of the cooking cavity, and when the spray holes are arranged on the side wall of the cooking cavity, the interval is related to the width of the cooking cavity. The lower limit value can avoid the space of the cooking cavity from being limited when the distance is too small, and is helpful to ensure enough cooking space. In addition, the lower limit value can avoid the minimum range that the high-temperature steam can only act on the surface of the food material when the distance between the spray hole and the food material is too close, so that the action range of the high-temperature steam can be reasonably widened, and the integral coloring and crispy effect of the food material can be ensured. The upper limit value can ensure that the steam still has high enough temperature and heat flux density when reaching the area for placing the object, avoid the heat of the steam from dissipating to other areas in the cooking cavity when the distance is too far, and also can ensure the coloring and the crisp effect of the food material. Furthermore, the range of the distance between the spray hole and the area for placing the object carrying object is 10mm to 20 mm.

In one possible design, the number of orifices is equal to or greater than 1 and equal to or less than 60.

In this design, the number of the injection holes is specifically limited to a range of 1 to 60. The lower limit may satisfy the basic steam injection requirement. The more the quantity of orifice is, and the steam volume of injection is the bigger, and the area of coverage of the steam of injection is bigger, helps enlarging the effect scope of steam, guarantees to eat the holistic color of material and crackling effect. This upper limit value can be with orifice quantity control in reasonable within range, can reduce the dispersion of too much orifice to steam on the one hand, guarantees that the steam volume that every orifice jetted is all enough, and has high enough temperature and heat flux density, guarantees to color and the crackling effect. On the other hand, the structure of the steam cooking assembly is facilitated to be simplified, the production efficiency is improved, and the cleaning burden of a user can be reduced. Further, the number of the nozzle holes ranges from 1 to 50, and further ranges from 2 to 50.

In one possible design, the aperture of the orifice is greater than or equal to 1mm and less than or equal to 8 mm.

In the design, the aperture of the spray hole is specifically limited to be 1mm to 8 mm. This lower limit can satisfy the blowout demand of steam, avoids the orifice steam difficult blowout when too little, reduces the risk that the orifice is blockked up by the greasy dirt after using a period of time simultaneously, helps promoting the reliability of product. This upper limit value can avoid the aperture of orifice to disperse in the air current direction when too big on the one hand, helps concentrating to carrying the thing piece and sprays high temperature steam, reduces the steam heat and scatters and disappears to other regions of culinary art intracavity, guarantees to color and the crackling effect. On the other hand, the homogenization degree of the sprayed steam can be improved, so that the food surface is uniformly colored. Furthermore, the aperture of the spray hole ranges from 1mm to 6 mm.

In one possible design, the steam cooking assembly further comprises: the nozzle comprises a pipe body and a spray cap which are connected, and at least part of spray holes are connected with the spray cap.

In the design, the steam cooking assembly is further limited to further comprise a nozzle, at least part of spray holes can be arranged on a spray cap of the nozzle, on one hand, the grouping arrangement of the spray holes can be realized, on the other hand, the distance between the spray holes and the object carrying piece can be shortened under the condition that the size of the cooking cavity is not reduced by reasonably setting the length of a pipe body of the nozzle, the heat loss of the steam in a large amount when the steam is directly transmitted in the long distance in the cooking cavity is avoided, and the enough cooking space can be obtained. Specifically, the nozzle may be provided only in the wall surface of the cooking cavity, only the nozzle may be provided, and the nozzle may be provided with the nozzle, or both the nozzle and the nozzle may be provided in the wall surface of the cooking cavity. In particular, the nozzle further comprises a connection portion to be connected with the cooking chamber, the connection portion may be, for example, an external thread, and the cooking chamber may be provided with a threaded hole adapted to the external thread. Alternatively, the nozzle hole extends in the axial direction of the nozzle, and the flow loss of the steam can be reduced.

In one possible design, the steam cooking assembly further comprises: a heating assembly configured to be adapted to raise a cooking temperature within the cooking cavity.

In this design, it is further defined that the steam cooking assembly further comprises a heating assembly capable of raising the cooking temperature. Heating element can take place the subassembly at steam and before letting in steam to the culinary art chamber, preheat the culinary art chamber earlier, can reduce the steam that lets in and the difference in temperature of other regions in the culinary art intracavity to reduce the loss of steam heat to other regions in the culinary art intracavity, help promoting by a wide margin the temperature of the edible material of placing on the carrier, guarantee coloring and the crackling effect of edible material. In addition, heating element can cooperate with the steam, realizes abundant culinary art effect, satisfies user's culinary art demand.

In one possible design, the heating assembly comprises one or a combination of the following: hot air heating tube, microwave heating element.

In this design, it is specifically defined that the heating assembly includes at least one of a hot air heating tube, a heating tube, and a microwave heating assembly. The hot air heating tube, the heating tube and the microwave heating assembly can play a role in improving cooking temperature, and the cooking cavity can be preheated before steam is introduced. In addition, hot-blast heating tube can provide hot-blast to the culinary art chamber, and the heating tube can be to culinary art chamber radiant heat, can realize the culinary art effect of roast, and microwave heating subassembly can carry out microwave heating to the edible material of culinary art intracavity, can realize microwave cooking. Through the configuration of the corresponding device, the corresponding cooking effect can be realized, and the cooking requirement of a user is met. Specifically, the heating pipes may be disposed at the top and bottom of the cooking cavity as an upper heating pipe and a lower heating pipe, respectively.

In one possible design, the steam cooking assembly further comprises: a memory configured to store a computer program; a processor configured to execute a computer program to implement: and receiving a coloring instruction, and controlling the steam generation assembly to operate for a first time.

In this design, it is further defined that the steam cooking assembly further comprises a memory and a processor, the processor controlling the operation of the other components in the steam cooking assembly to achieve the corresponding cooking effect when executing the computer program stored in the memory. Specifically, when the coloring function is started, the coloring instruction may be generated accordingly. When receiving the instruction of coloring, through control steam generation subassembly operation first time length, can let in high temperature steam to the culinary art chamber in first time length, realize the quick coloring and the crisp skin of surface of food. For consumers, the food can be quickly and uniformly colored by one key only by starting the coloring function, so that the requirements of the consumers on good coloring and crispy effect of the dishes are met. It can be understood that good coloring and crisping effects can be achieved only when the center temperature of the food material reaches a certain temperature, and therefore, the time consumed for heating different food materials to a proper temperature and coloring the surface well can be obtained as the first time through experimental detection. When the steam generating assembly is of a one-stage structure, the processor can directly control the steam generator of the steam generating assembly to operate for a first time period, such as 3min to 40 min.

In one possible design, the processor is further configured to execute the computer program to implement: receiving a coloring instruction, and controlling a steam generator of the steam generation assembly to operate for a second time period; and controlling at least one of the steam generator, the steam heating device of the steam generating assembly and the heating assembly of the steam cooking assembly to operate for a third time period, wherein the sum of the third time period and the second time period is equal to the first time period.

In this design, it is specifically defined how the operation of the steam generating assembly is controlled in case of receiving the coloring instruction. By first controlling the steam generator of the steam generating assembly to operate for the second period of time, sufficient steam can be first ensured to be generated as a carrier for transferring heat to the food material. At least one of the steam generator, the steam heating device and the heating assembly may be subsequently controlled to operate in cooperation for a third period of time to maintain the temperature and amount of steam throughout the first period of time to achieve rapid coloring and surface crisping of the food item. Specifically, the steam generator is controlled to participate in the subsequent operation, so that steam can be generated in a supplementing manner, and the steam quantity is ensured; by controlling the steam heating device to participate in the subsequent operation, the steam can be heated before being introduced into the cooking cavity, so that the temperature of the steam entering the cooking cavity is ensured; participate in follow-up operation through control heating element, can raise the temperature of other regions in the culinary art intracavity, reduce the steam that lets in and the difference in temperature of other regions in the culinary art intracavity to reduce the loss of steam heat to other regions in the culinary art intracavity, guarantee to eat coloring and the crackling effect of material. It will be appreciated that the sum of the second and third periods of time is equal to the first period of time, but the first period of time may be different in value from the first period of time when the steam generating assembly is in a one-piece configuration. For a specific control strategy, a reasonable second time and a reasonable third time can be obtained through test detection to ensure that the center temperature of the food material reaches a certain temperature and the surface is well colored when the first time is over, wherein the second time can be 2min to 20min, for example. It is understood that if there are multiple steam generators, the multiple steam generators may be controlled to operate alternately, or at least some of the steam generators may be controlled to operate simultaneously. If the power of the steam generator is variable, the operation power of the steam generator can be specifically controlled when the steam generator is controlled to operate, and the steam heating device and the heating assembly are the same as the steam generator.

In one possible design, the processor is further configured to execute the computer program to implement: controlling the steam generator and the steam heating device to alternately operate for a third time period; or controlling the steam generator and the heating assembly to alternately operate for a third time period; or controlling the steam generator, the steam heating device and the heating assembly to alternately operate for a third time period.

In this design it is specifically defined how to control at least one of the steam generator, the steam heating means, the heating assembly to operate in cooperation with each other. From the device angle of operation, through the operation of participating in all the time of control steam generator, can guarantee to color the sufficient steam volume of in-process, guarantee to color and the crackling effect. In addition, by controlling the steam heating device and/or the heating component to participate in operation, the steam temperature acting on the surface of the food material can be ensured, and the coloring and crisp effect can be ensured. From the aspect of the operation scheme, the whole operation load of the steam cooking component can be reduced by controlling the devices participating in the operation to operate alternately, and the reduction of power consumption is facilitated. Optionally, the devices may be controlled to operate alternately according to a fixed operation duration, the steam generator may be operated only when the amount of steam is less than a specified amount in cooperation with detection of the amount of steam, and the steam heating device and/or the heating assembly may be operated only when the temperature near the food material or other region in the cooking cavity is less than a specified temperature in cooperation with detection of the temperature. In addition to controlling the devices to operate alternately, at least some of the devices may be controlled to operate simultaneously, for example, controlling the steam generator to operate all the time, controlling the steam heating device and/or the heating assembly to start and stop periodically, or controlling the steam heating device and/or the heating assembly to operate when the temperature near the food material or other region in the cooking cavity is lower than a specified temperature.

In one possible design, the processor is further configured to execute the computer program to implement: receiving a preheating instruction, and controlling a heating assembly of the steam cooking assembly to operate for a fourth time period; or receiving a preheating instruction, and controlling the heating assembly of the steam cooking assembly to operate until the cooking temperature in the cooking cavity reaches the preheating target temperature.

In this design, the processor is further defined to receive a preheating command to control operation of a heating assembly of the steam cooking assembly when executing the computer program stored in the memory. It can be understood that, preheat the instruction and generate prior to the instruction of coloring, heating element can rise the culinary art temperature of culinary art intracavity, according to preheating instruction operation heating element, can preheat the culinary art chamber earlier before steam generation subassembly lets in steam to the culinary art chamber to reduce the loss of steam heat to other regions of culinary art intracavity, guarantee coloring and the crackling effect of eating the material. Specifically, the heating assembly can be directly controlled to operate for the fourth time period, so that the control strategy can be simplified; also can combine the detection to the culinary art temperature of culinary art intracavity, think to realize preheating when detecting the culinary art temperature and reaching preheating target temperature, close heating element, can ensure reliable preheating effect, and then guarantee to color and the crackling effect. It will be appreciated that the fourth time period is related to the operating power of the heating assembly and the size and material of the cooking chamber, and that the time period required to heat the cooking temperature to the pre-heating target temperature can be experimentally detected as the fourth time period. It will be appreciated that if the power of the heating assembly is variable, then the operating power of the heating assembly may also be specifically controlled when it is controlled to operate.

According to a second aspect of embodiments of the present invention, there is provided a control method of a steam cooking assembly, the control method of the steam cooking assembly including: and receiving a coloring instruction, and controlling a steam generation assembly of the steam cooking assembly to operate for a first time.

According to the control method of the steam cooking assembly provided by the embodiment of the invention, under the condition that the coloring instruction is received, the steam generating assembly is controlled to operate for the first time period, so that high-temperature steam, specifically superheated steam, can be introduced into the area, where the object carrying piece is placed, in the cooking cavity within the first time period, the high-temperature steam can be intensively sprayed to the object carrying piece, and the temperature of food materials placed on the object carrying piece can be greatly increased. Local high temperature can accelerate Maillard reaction, realize the quick coloring and the surface crackling of food, satisfy the demand of consumer to the good coloring of vegetable and crackling effect. In addition, the high-temperature steam can improve the cooking rate, reduce the cooking time and realize the cooking effect of degreasing and salt reduction. Compared with a high-temperature cooking mode such as frying, the food can be cooked under a relatively low-temperature environment to achieve a good cooking effect and nutrition retention, and harmful substances in dishes can be reduced. For consumers, the food can be quickly and uniformly colored by one key only by starting the coloring function, so that the requirements of the consumers on good coloring and crispy effect of the dishes are met. It can be understood that good coloring and crisping effects can be achieved only when the center temperature of the food material reaches a certain temperature, and therefore, the time consumed for heating different food materials to a proper temperature and coloring the surface well can be obtained as the first time through experimental detection. When the steam generating assembly is of a one-stage structure, the steam generator of the steam generating assembly can be directly controlled to operate for a first time period, such as 3min to 40 min.

In one possible design, controlling a steam generating assembly of a steam cooking assembly to operate for a first duration includes: controlling a steam generator of the steam generating assembly to operate for a second period of time; and controlling at least one of the steam generator, the steam heating device of the steam generating assembly and the heating assembly of the steam cooking assembly to operate for a third time period, wherein the sum of the third time period and the second time period is equal to the first time period.

In this design, it is specifically defined how the operation of the steam generating assembly is controlled in case of receiving the coloring instruction. By first controlling the steam generator of the steam generating assembly to operate for the second period of time, sufficient steam can be first ensured to be generated as a carrier for transferring heat to the food material. At least one of the steam generator, the steam heating device and the heating assembly may be subsequently controlled to operate in cooperation for a third period of time to maintain the temperature and amount of steam throughout the first period of time to achieve rapid coloring and surface crisping of the food item. Specifically, the steam generator is controlled to participate in the subsequent operation, so that steam can be generated in a supplementing manner, and the steam quantity is ensured; by controlling the steam heating device to participate in the subsequent operation, the steam can be heated before being introduced into the cooking cavity, so that the temperature of the steam entering the cooking cavity is ensured; participate in follow-up operation through control heating element, can raise the temperature of other regions in the culinary art intracavity, reduce the steam that lets in and the difference in temperature of other regions in the culinary art intracavity to reduce the loss of steam heat to other regions in the culinary art intracavity, guarantee to eat coloring and the crackling effect of material. It will be appreciated that the sum of the second and third periods of time is equal to the first period of time, but the first period of time may be different in value from the first period of time when the steam generating assembly is in a one-piece configuration. For a specific control strategy, a reasonable second time and a reasonable third time can be obtained through test detection to ensure that the center temperature of the food material reaches a certain temperature and the surface is well colored when the first time is over, wherein the second time can be 2min to 20min, for example.

In one possible design, controlling at least one of the steam generator, the steam heating device of the steam generating assembly, and the heating assembly of the steam cooking assembly to operate for a third period of time includes: controlling the steam generator and the steam heating device to alternately operate for a third time period; or controlling the steam generator and the heating assembly to alternately operate for a third time period; or controlling the steam generator, the steam heating device and the heating assembly to alternately operate for a third time period.

In one possible design, before receiving the coloring instruction, the control method of the steam cooking assembly further includes: receiving a preheating instruction, and controlling a heating assembly of the steam cooking assembly to operate for a fourth time period; or receiving a preheating instruction, and controlling the heating assembly of the steam cooking assembly to operate until the cooking temperature in the cooking cavity reaches the preheating target temperature.

In this design, it is further defined that a preheating command can be received to control the operation of the heating assembly of the steam cooking assembly. It can be understood that, preheat the instruction and generate prior to the instruction of coloring, heating element can rise the culinary art temperature of culinary art intracavity, according to preheating instruction operation heating element, can preheat the culinary art chamber earlier before steam generation subassembly lets in steam to the culinary art chamber to reduce the loss of steam heat to other regions of culinary art intracavity, guarantee coloring and the crackling effect of eating the material. Specifically, the heating assembly can be directly controlled to operate for the fourth time period, so that the control strategy can be simplified; also can combine the detection to the culinary art temperature of culinary art intracavity, think to realize preheating when detecting the culinary art temperature and reaching preheating target temperature, close heating element, can ensure reliable preheating effect, and then guarantee to color and the crackling effect. It will be appreciated that the fourth time period is related to the operating power of the heating assembly and the size and material of the cooking chamber, and that the time period required to heat the cooking temperature to the pre-heating target temperature can be experimentally detected as the fourth time period.

According to a third aspect of the embodiments of the present invention, there is provided a computer-readable storage medium, on which a computer program is stored, wherein the computer program, when being executed by a processor, implements the steps of the control method for a steam cooking module according to any one of the above technical solutions, so as to have all the beneficial technical effects of the control method for a steam cooking module, and therefore, the detailed description thereof is omitted here.

According to a fourth aspect of the embodiments of the present invention, there is provided a cooking apparatus, including the steam cooking assembly according to any of the above technical solutions, so as to have all the beneficial technical effects of the steam cooking assembly, which will not be described herein again.

Additional aspects and advantages in accordance with the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

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

fig. 1 shows a schematic block diagram of a steam cooking assembly according to an embodiment of the present invention;

FIG. 2 shows a schematic block diagram of a steam generation assembly according to an embodiment of the present invention;

FIG. 3 illustrates a front view of a nozzle according to an embodiment of the present invention;

FIG. 4 illustrates a top view of a nozzle according to an embodiment of the present invention;

FIG. 5 illustrates a bottom view of a nozzle according to one embodiment of the present invention;

FIG. 6 illustrates a longitudinal cross-sectional cut-away view of a nozzle according to an embodiment of the present invention;

fig. 7 shows a schematic block diagram of a steam cooking assembly according to another embodiment of the present invention;

fig. 8 shows a schematic block diagram of a steam cooking assembly according to another embodiment of the present invention;

fig. 9 shows a cooking profile of the steam cooking assembly according to an embodiment of the present invention;

fig. 10 shows a cooking profile of a steam cooking assembly according to another embodiment of the present invention;

fig. 11 shows a cooking profile of a steam cooking assembly according to another embodiment of the present invention;

fig. 12 shows a cooking profile of a steam cooking assembly according to another embodiment of the invention;

fig. 13 shows a cooking control flow diagram of a steam cooking assembly according to another embodiment of the present invention;

fig. 14 shows a cooking profile of a steam cooking assembly according to another embodiment of the invention;

fig. 15 shows a schematic flow diagram of a control method of a steam cooking assembly according to an embodiment of the invention;

fig. 16 shows a schematic flow diagram of a control method of a steam cooking assembly according to another embodiment of the present invention;

fig. 17 shows a schematic flow diagram of a control method of a steam cooking assembly according to another embodiment of the present invention;

fig. 18 shows a schematic block diagram of a cooking apparatus according to an embodiment of the present invention.

Wherein, the correspondence between the reference numbers and the part names in fig. 1 to 8 and 18 is:

1 cooking device, 100 steam cooking assembly, 110 steam generating assembly, 112 steam generator, 114 steam heating device, 120 spray holes, 130 cooking cavity, 140 water box, 150 water pump, 160 nozzle, 162 tube, 164 spray cap, 166 connection, 170 heating assembly, 180 storage, 190 processor.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and thus the scope of the present invention is not limited by the specific embodiments disclosed below.

A steam cooking assembly 100, a control method of the steam cooking assembly, a computer-readable storage medium, and a cooking apparatus 1 provided according to some embodiments of the present invention are described below with reference to fig. 1 to 18.

Embodiments of the first aspect of the present invention provide a steam cooking assembly 100 that can rapidly color and crisp food cooking, enabling the application and cooking device 1.

The first embodiment is as follows:

as shown in fig. 1, a steam cooking assembly 100 according to an embodiment of the present invention includes a steam generation assembly 110, a nozzle 120, and a cooking cavity 130, the steam generation assembly 110 being configured to generate steam; the nozzle 120 is communicated with the steam generating assembly 110; the cooking cavity 130 is communicated with the spray holes 120, the cooking cavity 130 is configured to place the object carrier, and the spray holes 120 are disposed toward an area where the object carrier is placed.

According to the steam cooking assembly 100 provided by the embodiment of the invention, the steam generating assembly 110 capable of generating high-temperature steam is arranged, the steam can be specifically superheated steam, the spray holes 120 are arranged towards the area where the object carrying piece is placed, the high-temperature steam can be intensively sprayed to the object carrying piece, and the temperature of food materials placed on the object carrying piece can be greatly increased. Local high temperature can accelerate Maillard reaction, realize the quick coloring and the surface crackling of food, satisfy the demand of consumer to the good coloring of vegetable and crackling effect. In addition, the high-temperature steam can improve the cooking rate, reduce the cooking time and realize the cooking effect of degreasing and salt reduction. Compared with a high-temperature cooking mode such as frying, the food can be cooked under a relatively low-temperature environment to achieve a good cooking effect and nutrition retention, and harmful substances in dishes can be reduced. Specifically, the nozzle 120 may be disposed at any position and three sides of the top of the cooking cavity 130, for example, the nozzle may be disposed at the center of the top of the cooking cavity 130, and the area for placing the object may be located right below the nozzle 120. It is understood that when the steam cooking assembly 100 is applied to a steamer or a micro-steamer, the carrier is a grill or a grill. Further, the steam cooking assembly 100 further includes a water box 140, the water box 140 is communicated with the steam generating assembly 110 through a water supply pipeline, the water box 140 can store water to provide water, and the water supply pipeline is provided with a water pump 150 to pump the water pump 150 in the water box 140 into the steam generating assembly 110.

Specifically, the steam generated by the steam generation assembly 110 is high-temperature steam of 180 ℃ to 450 ℃. The lower limit value ensures that the temperature of the generated steam is high enough to meet the local temperature rise requirement, the temperature of food materials placed on the food carrying object can be greatly increased, the Maillard reaction is accelerated, and the food is quickly colored. This upper limit value can avoid the high temperature and cause the edible material to damage on the one hand, helps guaranteeing the culinary art effect, and on the other hand can reduce the requirement to steam generation subassembly 110's intensification ability under the condition that satisfies the heating demand, reduces steam generation subassembly 110's manufacturing cost and processing degree of difficulty, reduces product overall cost. Further, the steam generated by the steam generation assembly 110 is high temperature steam of 280 to 420 ℃, and the cooking cavity 130 may achieve a temperature range of room temperature to 300 ℃.

Specifically, the steam generated by the steam generating assembly 110 has a heat flux density ranging from 36W/m²To 360W/m². This lower limit has guaranteed that the steam that produces can be to the local high enough heat of carrying to satisfy local intensification demand, can promote the temperature of carrying the edible material of placing on the article by a wide margin, guarantee to accelerate maillard reaction, realize coloring fast of food. This upper limit value can avoid local transport heat on the one hand too high and cause the edible material to damage, helps guaranteeing the culinary art effect, and on the other hand can reduce the requirement to the heating power of steam generation subassembly 110 under the condition that satisfies the heating demand, reduces steam generation subassembly 110's manufacturing cost and processing degree of difficulty, reduces product overall cost. Further, the heat flux density of the steam generated by the steam generating assembly 110 ranges from 180W/m²To 300W/m²。

Further, as shown in fig. 2, the steam generation assembly 110 includes a steam generator 112 configured to generate steam to supply steam required for cooking into the cooking cavity 130. Specifically, the steam generating assembly 110 may be a one-stage structure, that is, the steam generator 112 directly generates high-temperature steam, which can simplify the structure of the steam generating assembly 110, reduce the processing difficulty, and reduce the space occupied by the steam generating assembly 110, thereby facilitating the compact layout of the steam cooking assembly 100 and reducing the product volume. Alternatively, the number of the steam generators 112 may be one or more, and the power, the temperature of the generated steam, and the heat flow density of the plurality of steam generators 112 may be the same or different. When the number of the steam generators 112 exceeds one, different steam generators 112 may be connected in series, in parallel, or partially connected in series and partially connected in parallel, which are implementations of embodiments of the present invention and fall into the scope of the present application.

Further, as shown in fig. 2, the steam generating assembly 110 further includes at least one steam heating device 114 communicated with the steam generator 112, that is, the steam generating assembly 110 may also be a multi-stage structure, for example, a two-stage structure, the steam generating assembly 110 includes the steam generator 112 and at least one steam heating device 114, the steam heating device 114 may perform secondary heating or multiple heating on the steam generated by the steam generator 112, that is, the steam heating devices 114 may be a plurality of steam heating devices 114 connected in series, so that the steam generated by the steam generator 112 is heated step by step to finally obtain high-temperature steam required for cooking, which not only helps to reduce the heating burden of a single steam generator 112, but also is easy to achieve higher steam temperature and heat flux density, and ensures quick coloring and crisping effects. It is understood that when a plurality of steam generators 112 are connected in parallel, the steam generated by each steam generator 112 may be collected and then introduced into one steam heating device 114 or a plurality of steam heating devices 114 connected in series, or one steam heating device 114 or a plurality of steam heating devices 114 connected in series may be separately configured for each steam generator 112, and then the heated steam is introduced into the cooking cavity 130. Further, a valve-like switch structure may be provided at the outlets of the steam generator 112 and each of the steam heating devices 114, and a switch structure may be provided at each outlet, or a switch structure may be provided at a part of the outlets. When the outlet of the steam generator 112 is provided with the switch structure, the switch structure may be turned off during the steam generation process, and the switch structure may be turned on after a sufficient amount of steam is generated, so as to introduce the generated steam into the steam heating device 114 for heating. When the outlet of the steam heating device 114 is provided with the switch structure, the switch structure may be turned off during the steam heating process, and the switch structure may be turned on after the steam is heated to a certain temperature, so as to introduce the heated steam into the next stage heating device or the cooking cavity 130.

It is understood that the steam heating device 114 can heat the steam to raise the temperature of the steam, and the more heat the steam heating device 114 transfers to the steam, the higher the temperature of the steam is obtained. For example, a layered partition may be disposed in the housing of the steam heating device 114, and the housing and the layered partition have a gap therebetween to form two communicating heating spaces in the housing, which are respectively referred to as a first heating space and a second heating space for convenience of description. The steam inlet is communicated with the first heating space, the steam outlet is communicated with the second heating space, and the heating source (such as a heating pipe) can be arranged in the first heating space, so that the steam entering the steam heating device 114 is rapidly heated in the first heating space, enters the second heating space through a gap between the shell and the layered partition plate and is discharged through the steam outlet, and the short circuit of a flow field formed between the steam inlet and the steam outlet can be prevented, namely the steam entering the steam heating device 114 is prevented from being directly discharged due to insufficient heating. In particular, the notch may be located away from the steam inlet. For example, a coiled heating tube may be used as a heating source to increase the length of the heating tube and increase the heating area.

Specifically, the power of the steam generator 112 ranges from 1200W to 2100W. The lower limit value can ensure that the generated steam has enough temperature and heat flux density, on one hand, the heating load of the steam heating device 114 can be reduced when the steam heating device 114 is configured, the number of the steam heating device 114 is reduced, the integral structure is simplified, on the other hand, the coloring and crackling effects can be ensured when the heating device is not configured, and the reliable cooking is ensured. The upper limit value can reduce unnecessary energy consumption under the condition of meeting the heating requirement, is beneficial to widening the application range of the cooking equipment 1 applying the steam cooking assembly 100, can ensure the electricity utilization safety and is also beneficial to controlling the production cost.

Specifically, the power of the steam heating device 114 ranges from 600W to 2100W. This lower limit value can ensure to produce sufficient heating effect to the steam that steam generator 112 generated to guarantee that the steam that finally gets into cooking chamber 130 has sufficient temperature and heat flux density, guarantee to color and the crackling effect, guarantee to cook reliably and go on. The upper limit value can reduce unnecessary energy consumption under the condition of meeting the heating requirement, is beneficial to widening the application range of the cooking equipment 1 applying the steam cooking assembly 100, can ensure the electricity utilization safety and is also beneficial to controlling the production cost.

Example two:

on the basis of the first embodiment, the second embodiment provides a steam cooking assembly 100, wherein the distance between the spraying holes 120 and the area for placing the object carrier ranges from 10mm to 60 mm. The interval between the nozzle holes 120 and the area where the object is placed is related to the size of the cooking cavity 130, for example, the interval is related to the height of the cooking cavity 130 when the nozzle holes 120 are provided at the top wall of the cooking cavity 130, and the interval is related to the width of the cooking cavity 130 when the nozzle holes 120 are provided at the side wall of the cooking cavity 130. The lower limit value can prevent the space of the cooking cavity 130 from being narrowed when the interval is too small, and help to ensure a sufficient cooking space. In addition, the lower limit value can avoid the extremely small range that the high-temperature steam can only act on the surface of the food material when the distance between the spray hole 120 and the food material is too close, so that the action range of the high-temperature steam can be reasonably widened, and the overall coloring and crispy effect of the food material can be ensured. The upper limit value can ensure that the steam still has high enough temperature and heat flux density when reaching the area for placing the object, avoid the heat of the steam from dissipating to other areas in the cooking cavity 130 when the distance is too far, and also can ensure the coloring and the crisp effect of the food material. Further, the distance between the nozzle 120 and the area for placing the object carrier ranges from 10mm to 20mm, such as 12mm, 15mm, and 18 mm.

Specifically, the number of the nozzle holes 120 ranges from 1 to 60. The lower limit may satisfy the basic steam injection requirement. The more the quantity of orifice 120, the steam volume of injection is the bigger, and the area of coverage of the steam of injection is bigger, helps enlarging the effect scope of steam, guarantees to eat the holistic colouring of material and crackling effect. The upper limit value can control the number of the spray holes 120 within a reasonable range, on one hand, the dispersion of the excessive spray holes 120 to steam can be reduced, the steam quantity sprayed by each spray hole 120 is enough, and the spray holes have high enough temperature and heat flux density, so that the coloring and crackling effects are guaranteed. On the other hand, it is helpful to simplify the structure of the steam cooking module 100, to improve the production efficiency, and to reduce the cleaning burden of the user. Further, the number of the nozzle holes 120 ranges from 1 to 50, and further, the number of the nozzle holes ranges from 2 to 50.

Specifically, the aperture of the nozzle 120 ranges from 1mm to 8 mm. This lower limit can satisfy the blowout demand of steam, avoids the difficult blowout of steam when orifice 120 is the undersize, reduces the risk that orifice 120 is blockked up by the greasy dirt after using a period of time simultaneously, helps promoting the reliability of product. On one hand, the upper limit value can avoid the dispersion of the air flow direction when the aperture of the jet hole 120 is too large, and is beneficial to intensively jetting high-temperature steam to the object carrying piece, thereby reducing the loss of steam heat to other areas in the cooking cavity 130 and ensuring the coloring and crisp effect. On the other hand, the homogenization degree of the sprayed steam can be improved, so that the food surface is uniformly colored. Further, the aperture of the nozzle 120 ranges from 1mm to 6mm, such as 2mm, 4mm, and 5 mm.

Further, the steam cooking assembly 100 further includes: nozzle 160, as shown in fig. 3, nozzle 160 includes a tubular body 162 and a cap 164 connected together, as shown in fig. 4, 5 and 6, with at least a portion of orifice 120 being connected to cap 164. For example, as shown in fig. 4 and 5, one nozzle 160 is provided with 7 injection holes 120, including 1 injection hole 120 provided at the center of the nozzle cap 164 and 6 injection holes 120 uniformly distributed around the center line of the nozzle 160, the centers of the 6 injection holes are located on the same virtual circle (as shown by the two-dot chain line in fig. 4), the diameter of the virtual circle is, for example, 5mm, the outer diameter of the corresponding nozzle cap 164 is, for example, 18 ± 0.2mm, the extending direction of the center line of the nozzle 160 (as shown by the dot-dash line in fig. 3) as shown in fig. 3 is the height direction, the height of the nozzle cap 164 is, for example, 2mm, the height of the entire nozzle 160 is, for example, 27 ± 0.2mm, the outer diameter of the pipe body 162 is, for example, 11 ± 0.2mm, and the inner diameter of the pipe body 162 is.

As shown in fig. 6, the nozzle hole 120 extends in the axial direction of the nozzle 160, and may reduce flow loss of steam. On the one hand, the grouping arrangement of the spray holes 120 can be realized, and on the other hand, the distance between the spray holes 120 and the object carrying piece can be reduced under the condition of not reducing the size of the cooking cavity 130 by reasonably setting the length of the tube body 162 of the spray nozzle 160, so that the heat of the steam is prevented from being greatly dissipated when the steam is directly transmitted in the cooking cavity 130 for a long distance, and a sufficient cooking space can be obtained. Specifically, nozzle hole 120 may be formed only in the wall surface of cooking cavity 130, nozzle 160 may be formed only, nozzle hole 120 may be formed in nozzle 160, and nozzle 160 may be formed in addition to nozzle hole 120 in the wall surface of cooking cavity 130. Specifically, as shown in fig. 3 and 6, the nozzle 160 further includes a connecting portion 166 to connect with the cooking cavity 130, the connecting portion 166 may be, for example, an external thread, and the cooking cavity 130 may be provided with a threaded hole adapted to the external thread, and the distance between the nozzle hole 120 and the object carrier is adjusted by rotating the nozzle 160. The height of the connecting portion 166 is, for example, 9mm, but it is also possible to increase the height to provide a larger distance adjustment margin, and the distance between the connecting portion 166 and the spray cap 164 is, for example, 1mm to facilitate processing.

Example three:

as shown in fig. 7, on the basis of any of the above embodiments, the third embodiment provides a steam cooking assembly 100, further comprising a heating assembly 170 capable of raising the cooking temperature. Heating element 170 can preheat cooking chamber 130 before steam generation element 110 lets in steam to cooking chamber 130, can reduce the steam that lets in and the difference in temperature of other regions in the cooking chamber 130 to reduce the loss of steam heat to other regions in cooking chamber 130, help promoting by a wide margin the temperature of the edible material of placing on the year article, guarantee coloring and the crackling effect of edible material. In addition, heating element 170 can cooperate with the steam, realizes abundant culinary art effect, satisfies user's culinary art demand.

Specifically, the heating assembly 170 includes at least one of a hot air heating pipe, a heating pipe, and a microwave heating assembly 170. The hot air heating tube, the heating tube and the microwave heating assembly 170 can play a role in increasing cooking temperature, and the cooking cavity 130 can be preheated before steam is introduced. In addition, hot-blast heating tube can provide hot-blast to culinary art chamber 130, and the heating tube can be to culinary art chamber 130 radiant heat, can realize the culinary art effect of roast, and microwave heating subassembly 170 can carry out microwave heating to the edible material in the culinary art chamber 130, can realize microwave cooking. Through the configuration of the corresponding device, the corresponding cooking effect can be realized, and the cooking requirement of a user is met. Specifically, the heat generating pipes may be disposed at the top and bottom of the cooking chamber 130 as an upper heat generating pipe and a lower heat generating pipe, respectively.

Example four:

as shown in fig. 8, on the basis of any of the above embodiments, the third embodiment provides a steam cooking assembly 100, further comprising a memory 180 and a processor 190, the memory 180 being configured to store a computer program; processor 190 is configured to execute a computer program to implement: and receiving a coloring instruction, and controlling the steam generation assembly 110 to operate for a first time period. Specifically, when the coloring function is started, the coloring instruction may be generated accordingly. When receiving the instruction of coloring, through controlling steam generation subassembly 110 operation first duration, can let in high temperature steam to cooking chamber 130 in first duration, realize the quick coloring and the crisp skin in surface of food. For consumers, the food can be quickly and uniformly colored by one key only by starting the coloring function, so that the requirements of the consumers on good coloring and crispy effect of the dishes are met. It can be understood that good coloring and crisping effects can be achieved only when the center temperature of the food material reaches a certain temperature, and therefore, the time consumed for heating different food materials to a proper temperature and coloring the surface well can be obtained as the first time through experimental detection. When the steam generating assembly 110 is a one-stage structure, the processor 190 may directly control the steam generator 112 of the steam generating assembly 110 to operate for a first period of time, for example, 3min to 40 min.

Further, the processor 190 is also configured to execute a computer program to control the opening and closing of the water pump 150 of the steam cooking assembly 100 to introduce the water in the water tank 140 into the steam generation assembly 110.

Further, the processor 190 is also configured to execute the computer program to implement: receiving a coloring instruction, and controlling the steam generator 112 of the steam generating assembly 110 to operate for a second time period; controlling at least one of the steam generator 112, the steam heating means 114 of the steam generating assembly 110, and the heating assembly 170 of the steam cooking assembly 100 to operate for a third period of time, the sum of the third period of time and the second period of time being equal to the first period of time. By first controlling the operation of the steam generator 112 of the steam generating assembly 110 for the second period of time, it is ensured that sufficient steam is generated as a carrier for transferring heat to the food material. At least one of the steam generator 112, the steam heating device 114, and the heating assembly 170 may be subsequently controlled to operate in cooperation with one another for a third period of time to maintain the temperature and amount of steam throughout the first period of time to achieve a rapid color-up and surface crisping of the food. Specifically, by controlling the steam generator 112 to participate in the subsequent operation, the steam can be generated additionally, and the steam quantity is ensured; by controlling the steam heating device 114 to participate in the subsequent operation, the steam can be heated before being introduced into the cooking cavity 130, so as to ensure the temperature of the steam entering the cooking cavity 130; by controlling the heating component 170 to participate in the subsequent operation, the temperature of other areas in the cooking cavity 130 can be increased, and the temperature difference between the introduced steam and other areas in the cooking cavity 130 is reduced, so that the loss of steam heat to other areas in the cooking cavity 130 is reduced, and the coloring and the crispy effect of the food materials are ensured. It will be appreciated that the sum of the second and third time periods is equal to the first time period, but the first time period may be different from the first time period when the steam generating assembly 110 is in a one-piece configuration. For a specific control strategy, a reasonable second time and a reasonable third time can be obtained through test detection to ensure that the center temperature of the food material reaches a certain temperature and the surface is well colored when the first time is over, wherein the second time can be 2min to 20min, for example. It is understood that if there are a plurality of steam generators 112, the plurality of steam generators 112 may be controlled to operate alternatively, or at least some of the steam generators 112 may be controlled to operate simultaneously. If the power of the steam generator 112 is variable, the operation power of the steam generator 112 may be specifically controlled, and the steam heating device 114 and the heating assembly 170 may be the same as the above.

Further, the processor 190 is also configured to execute the computer program to implement: controlling the steam generator 112 and the steam heating device 114 to alternately operate for a third time period; or controlling the steam generator 112 and the heating assembly 170 to alternately operate for a third time period; or controlling the steam generator 112, the steam heating device 114 and the heating assembly 170 to alternately operate for a third time period. From the view of the operating device, the sufficient steam amount in the coloring process can be ensured by controlling the steam generator 112 to always participate in the operation, and the coloring and crackling effects are ensured. In addition, by controlling the steam heating device 114 and/or the heating assembly 170 to be operated, the temperature of the steam acting on the surface of the food material can be ensured, and the coloring and crisping effects can be ensured. From the aspect of the operation scheme, by controlling the devices participating in the operation to operate alternately, the overall operation load of the steam cooking assembly 100 can be reduced, which helps to reduce power consumption. Alternatively, the devices may be controlled to operate alternately for a fixed period of time, the steam generator 112 may be operated when the amount of steam is below a specified amount in conjunction with sensing the amount of steam, and the steam heating device 114 and/or the heating assembly 170 may be operated when the temperature near the food material or other area within the cooking chamber 130 is below a specified temperature in conjunction with sensing the temperature. In addition to controlling the devices to operate alternately, at least some of the devices may be controlled to operate simultaneously, such as controlling the steam generator 112 to operate all the time, controlling the steam heating device 114 and/or the heating assembly 170 to be on and off periodically, or controlling the steam heating device 114 and/or the heating assembly 170 to operate when the temperature near the food material or other region in the cooking chamber 130 is below a predetermined temperature.

Further, the processor 190 is also configured to execute the computer program to implement: receiving a preheating instruction, and controlling the heating assembly 170 of the steam cooking assembly 100 to operate for a fourth time period; or receives a preheating command, controls the heating assembly 170 of the steam cooking assembly 100 to operate until the cooking temperature in the cooking chamber 130 reaches a preheating target temperature. That is, the processor 190, when executing the computer program stored in the memory 180, may receive the preheating command and control the operation of the heating assembly 170 of the steam cooking assembly 100. It can be understood that the preheating instruction is generated prior to the coloring instruction, the heating assembly 170 can raise the cooking temperature in the cooking cavity 130, the heating assembly 170 is operated according to the preheating instruction, and the cooking cavity 130 can be preheated before the steam generation assembly 110 leads steam into the cooking cavity 130, so that the loss of steam heat to other areas in the cooking cavity 130 is reduced, and the coloring and the crispy effect of the food material are ensured. Specifically, the heating assembly 170 may be directly controlled to operate for the fourth duration, which may simplify the control strategy; also can combine the detection to the culinary art temperature in the culinary art chamber 130, think when detecting that the culinary art temperature reaches preheating target temperature that the realization preheats, close heating element 170, can ensure reliable preheating effect, and then guarantee to color and the crackling effect. It is understood that the fourth time period is related to the operation power of the heating assembly 170 and the size and material of the cooking chamber 130, and the time period required for heating the cooking temperature to the preheating target temperature can be experimentally detected as the fourth time period. It will be appreciated that if the power of the heating assembly 170 is variable, the operating power of the heating assembly 170 may also be specifically controlled when it is controlled to operate.

Example five:

an embodiment of the present invention provides a steam cooking assembly 100 for quickly coloring and crisping food, as shown in fig. 1, the steam cooking assembly 100 includes a steam generation assembly 110, a spray hole 120, a cooking cavity 130, a water box 140, and a water pump 150. Wherein, the position of the spray holes 120 can be any position and three sides of the top of the cooking cavity 130, preferably the top of the cooking cavity 130. The number of the injection holes 120 may be 1 to 50. The diameter of the orifice 120 is typically 1mm to 6 mm. The nozzle hole 120 may be provided on the nozzle 160, and the nozzle 160 may be configured as shown in fig. 3 to 6, wherein the optimal position of the nozzle 160 is at the middle of the top of the cooking cavity 130, and the optimal position for placing the food material is right below the nozzle 160. The food material is placed on a baking tray or grill which is at a distance of 10mm to 60mm, preferably 10mm to 20mm, from the nozzle 160.

The steam generating assembly 110 may be a single unit or a combination of two or more sections, the single unit is mainly implemented by a single steam generator 112, the combination of two or more sections may be implemented by a combination of two or more sections of the steam generator 112, or a combination of the steam generator 112 and one or more sections of the steam heating device 114, such as a heating chamber.

The cooking cavity 130 does not include or includes one or more of a hot air heating tube, an upper heating tube, a lower heating tube, and a fan, and the cooking cavity 130 may realize a temperature range of room temperature to 300 ℃. The steam generating assembly 110 can realize the heat flow density of the superheated steam of 36W/m²To 360W/m²Preferably 180W/m²To 300W/m²The temperature range for superheated steam is achieved from 180 ℃ to 450 ℃, preferably from 280 ℃ to 420 ℃.

The steam cooking assembly 100 can achieve the following effects:

1. the effect of rapid and uniform coloring can be realized in a one-key process;

2. the cooking speed can be improved, and the cooking effect of degreasing and salt reducing can be improved;

3. the food materials can be cooked at low temperature to achieve good cooking effect and nutrition retention;

4. the surface crisping of the food material can be realized.

The cooking control flow of the steam cooking assembly 100 is as follows:

in a stage: placing the food material or the preheated food material on a baking tray or a baking grill, the distance from the baking tray or the baking grill to the nozzle 160 is 10mm to 60mm, preferably 10mm to 20 mm; as shown in fig. 9, the steam generator 112 is started, the power P1 of the steam generator 112 is 1200W to 2100W, the heating time is t1, the heating time is 3min to 40min, and the cooking is finished when the center temperature of the food material reaches a certain temperature according to the specific food material, for example, the temperature of beefsteak reaches above 60 ℃, the temperature of pork patties reaches above 85 ℃ and the coloring on the surface is good.

Two-stage or multi-stage: placing the food material or the preheated food material on a baking tray or a baking grill, the distance from the baking tray or the baking grill to the nozzle 160 is 10mm to 60mm, preferably 10mm to 20 mm; as shown in fig. 10, the steam generator 112 is started, the power P1 of the steam generator 112 is 1200W to 2100W, the heating time is t1, the time is 2min to 20min, the powers of the two-stage or multi-stage heating cavity are P2, P3 and Pn in sequence, the power is 600W to 2100W, the heating time is t2, t3 and tn in sequence, the steam generator 112 and the two-stage or multi-stage heating cavity alternately and circularly work, and when the center temperature of the food material reaches a certain temperature and the surface coloring is good, the cooking is finished. Note that P1, P2, and P3 in fig. 10 are merely illustrative, and the size relationship of the three is not limited.

The above two schemes are that the cooking process and the coloring process of the food material are simultaneously performed, or the food material is cooked in advance and then put into the cooking cavity 130 to realize the coloring effect, and the above processes are performed with steam coloring and cooking. It should be noted that, in fig. 10, the coloring function is started in the first stage, and the last cooking stage is labeled as "coloring" to indicate that the final coloring effect is achieved in the last stage.

The following scheme is that other hot air or barbecue accessories work alternately with steam besides steam cooking and coloring, and the specific process is as follows:

in a stage: placing the food material or the preheated food material on a baking tray or a baking grill, the distance from the baking tray or the baking grill to the nozzle 160 is 10mm to 60mm, preferably 10mm to 20 mm; as shown in fig. 11, the hot air or the barbecue assembly is started, the power is P1, the heating or preheating time is t1, the time is 3min to 40min, then the operation is stopped, the steam generator 112 is started, the power P2 of the steam generator 112 is 1200W to 2100W, the heating time is t2, the time is 3min to 40min, when the center temperature of the food material reaches a certain temperature, which depends on the specific food material, for example, the temperature of beefsteak reaches above 60 ℃, the temperature of the pork patty reaches above 85 ℃ and the surface is well colored, the cooking is finished. Note that P1 and P2 in fig. 11 are merely illustrative, and the magnitude relationship between the two is not limited.

Two-stage or multi-stage: placing the food material or the preheated food material on a baking tray or a baking grill, the distance from the baking tray or the baking grill to the nozzle 160 is 10mm to 60mm, preferably 10mm to 20 mm; as shown in fig. 12, the hot air or the barbecue component is started, the power is P1, the heating or preheating time is t1, the time is 3min to 40min, then the operation is stopped, the steam generator 112 is started, the power P2 of the steam generator 112 is 1200W to 2100W, the heating time is t2, the time is 2min to 20min, the power of the two-stage or multi-stage heating cavity is P3, P4 and Pn in sequence, the power of the two-stage or multi-stage heating cavity is 600W to 2100W, the heating time is t3, t4 and tn in sequence, the steam generator 112 and the two-stage or multi-stage heating cavity alternately and circularly work, and when the center temperature of the food material reaches a certain temperature and the surface coloring is good, the cooking is finished. It will be appreciated that preheating is completed in the first stage and the coloring function is initiated in the second stage of fig. 12, with the final cooking stage labeled "coloring" and intended to indicate that the final coloring effect is achieved in the final stage. Note that P1, P2, P3, and P4 in fig. 12 are merely illustrative, and the relationship of the sizes of these is not limited to four.

Three specific examples are given next for example five.

The first embodiment is as follows:

in a stage: placing the pork patty preheated to 70 ℃ on a grill at a distance of 10mm from the nozzle 160; the steam generator 112 is started, the power P1 of the steam generator 112 is 2100W, the outlet temperature of the steam generator 112 is 280 ℃, and the heat flow density is 180W/m²And the heating time is 10min, the central temperature of the pork patty reaches 85 ℃, the surface is well colored, and the cooking is finished.

The second embodiment is as follows:

two-stage: placing the beef patty on a baking tray, wherein the distance between the baking tray and the nozzle 160 is 20 mm; starting the steam generator 112, wherein the power P1 of the steam generator 112 is 1200W, the heating time is 8min, the power of the secondary heating cavity is P2, the power is 1300W, the heating time is 12min, the temperature of a steam outlet is 420 ℃, and the heat flow density is 300W/m²And the first-stage steam generator 112 and the second-stage heating cavity alternately and circularly work, and when the center temperature of the beef patty reaches 75 ℃ and the surface is well colored, the cooking is finished.

The third concrete embodiment:

two-stage: starting the hot air or barbecue component, the power P1 is 1500W, and the preheating temperature is 1500WPreheating at 220 deg.C for 8min, and placing sheep on a grill at a distance of 15mm from the nozzle 160; starting the steam generator 112, wherein the power P2 of the steam generator 112 is 1500W, the heating time is t2 and is 4min, the power P3 of the two-stage heating cavity is 600W, the heating time is 6min, the steam outlet temperature is 350 ℃, and the heat flow density is 240W/m²The hot air or barbecue component, the steam generator 112 and the two-stage heating cavity alternately and circularly work, the center temperature of the mutton chop reaches 80 ℃, the surface is well colored, and the cooking is finished.

Example six:

the embodiment of the invention provides a steam cooking assembly 100 capable of quickly coloring and crisping food, as shown in fig. 7, the steam cooking assembly 100 is different from the fifth embodiment in that the steam cooking assembly 100 further comprises a heating assembly 170, wherein the heating assembly 170 comprises at least one of a hot air heating pipe, a heating pipe and a microwave heating assembly 170, and the heating assembly 170 can realize corresponding cooking functions. For example, as shown in fig. 13 and 14, the cooking control flow of the steam cooking assembly 100 may be as follows:

s402, a first stage: preheating stage/no preheating, power P1 is 1200W to 2100W, temperature T1 is set to 50 ℃ to 220 ℃, and time period T1 is generally 5min to 20 min.

S404, a second stage: steaming or baking or steaming or microwave stage with power P2 of 300W to 2100W, temperature T2 set at 50 deg.C to 220 deg.C, time T2 generally of 5min to 40min, and microwave power of 300W to 1000W if microwave.

S406, a third stage: the coloring and crisping phases, power P3 from 1200W to 2100W, temperature T3 from 100 ℃ to 250 ℃ and duration T3 generally from 1min to 5 min.

S408, a fourth stage: in the baking stage, the power P4 is 1200W to 2100W, the temperature T4 is set to 105 ℃ to 230 ℃, and the time T4 is generally 10min to 50min, so that the crispy skin of the food material is further consolidated in the process.

Embodiments of the second aspect of the present invention provide a control method for a steam cooking assembly, which is suitable for the steam cooking assembly provided in any one of the embodiments of the first aspect.

Fig. 15 shows a schematic flow diagram of a control method of a steam cooking assembly according to an embodiment of the present invention. As shown in fig. 15, the control method of the steam cooking assembly includes:

and S102, receiving a coloring instruction, and controlling a steam generation assembly of the steam cooking assembly to operate for a first time.

Fig. 16 shows a schematic flow diagram of a control method of a steam cooking assembly according to another embodiment of the present invention. As shown in fig. 16, the control method of the steam cooking assembly includes:

s202, receiving a coloring instruction, and controlling a steam generator of the steam generation assembly to operate for a second time period;

and S204, controlling at least one of the steam generator, the steam heating device of the steam generating assembly and the heating assembly of the steam cooking assembly to operate for a third time period, wherein the sum of the third time period and the second time period is equal to the first time period.

In this embodiment, it is specifically defined how the operation of the steam generating assembly is controlled in case of receiving the coloring instruction. By first controlling the steam generator of the steam generating assembly to operate for the second period of time, sufficient steam can be first ensured to be generated as a carrier for transferring heat to the food material. At least one of the steam generator, the steam heating device and the heating assembly may be subsequently controlled to operate in cooperation for a third period of time to maintain the temperature and amount of steam throughout the first period of time to achieve rapid coloring and surface crisping of the food item. Specifically, the steam generator is controlled to participate in the subsequent operation, so that steam can be generated in a supplementing manner, and the steam quantity is ensured; by controlling the steam heating device to participate in the subsequent operation, the steam can be heated before being introduced into the cooking cavity, so that the temperature of the steam entering the cooking cavity is ensured; participate in follow-up operation through control heating element, can raise the temperature of other regions in the culinary art intracavity, reduce the steam that lets in and the difference in temperature of other regions in the culinary art intracavity to reduce the loss of steam heat to other regions in the culinary art intracavity, guarantee to eat coloring and the crackling effect of material. It will be appreciated that the sum of the second and third periods of time is equal to the first period of time, but the first period of time may be different in value from the first period of time when the steam generating assembly is in a one-piece configuration. For a specific control strategy, a reasonable second time and a reasonable third time can be obtained through test detection to ensure that the center temperature of the food material reaches a certain temperature and the surface is well colored when the first time is over, wherein the second time can be 2min to 20min, for example.

Specifically, the above S204 includes: controlling the steam generator and the steam heating device to alternately operate for a third time period; or controlling the steam generator and the heating assembly to alternately operate for a third time period; or controlling the steam generator, the steam heating device and the heating assembly to alternately operate for a third time period.

In this embodiment it is specifically defined how to control at least one of the steam generator, the steam heating means, the heating assembly to operate in cooperation with each other. From the device angle of operation, through the operation of participating in all the time of control steam generator, can guarantee to color the sufficient steam volume of in-process, guarantee to color and the crackling effect. In addition, by controlling the steam heating device and/or the heating component to participate in operation, the steam temperature acting on the surface of the food material can be ensured, and the coloring and crisp effect can be ensured. From the aspect of the operation scheme, the whole operation load of the steam cooking component can be reduced by controlling the devices participating in the operation to operate alternately, and the reduction of power consumption is facilitated. Optionally, the devices may be controlled to operate alternately according to a fixed operation duration, the steam generator may be operated only when the amount of steam is less than a specified amount in cooperation with detection of the amount of steam, and the steam heating device and/or the heating assembly may be operated only when the temperature near the food material or other region in the cooking cavity is less than a specified temperature in cooperation with detection of the temperature. In addition to controlling the devices to operate alternately, at least some of the devices may be controlled to operate simultaneously, for example, controlling the steam generator to operate all the time, controlling the steam heating device and/or the heating assembly to start and stop periodically, or controlling the steam heating device and/or the heating assembly to operate when the temperature near the food material or other region in the cooking cavity is lower than a specified temperature.

Fig. 17 shows a schematic flow chart of a control method of a steam cooking assembly according to another embodiment of the present invention. As shown in fig. 17, the control method of the steam cooking assembly includes:

s302, receiving a preheating instruction and controlling a heating component of the steam cooking component to operate;

s304, receiving a coloring instruction, and controlling a steam generation assembly of the steam cooking assembly to operate for a first time.

Specifically, S302 includes: receiving a preheating instruction, and controlling a heating assembly of the steam cooking assembly to operate for a fourth time period; or receiving a preheating instruction, and controlling the heating assembly of the steam cooking assembly to operate until the cooking temperature in the cooking cavity reaches the preheating target temperature.

In this embodiment, it is further defined that the preheating command can be received to control the operation of the heating assembly of the steam cooking assembly. It can be understood that, preheat the instruction and generate prior to the instruction of coloring, heating element can rise the culinary art temperature of culinary art intracavity, according to preheating instruction operation heating element, can preheat the culinary art chamber earlier before steam generation subassembly lets in steam to the culinary art chamber to reduce the loss of steam heat to other regions of culinary art intracavity, guarantee coloring and the crackling effect of eating the material. Specifically, the heating assembly can be directly controlled to operate for the fourth time period, so that the control strategy can be simplified; also can combine the detection to the culinary art temperature of culinary art intracavity, think to realize preheating when detecting the culinary art temperature and reaching preheating target temperature, close heating element, can ensure reliable preheating effect, and then guarantee to color and the crackling effect. It will be appreciated that the fourth time period is related to the operating power of the heating assembly and the size and material of the cooking chamber, and that the time period required to heat the cooking temperature to the pre-heating target temperature can be experimentally detected as the fourth time period.

An embodiment of the third aspect of the present invention provides a computer-readable storage medium, on which a computer program is stored, and the computer program, when being executed by a processor, implements the steps of the control method for a steam cooking module according to any of the above embodiments, so as to have all the beneficial technical effects of the control method for a steam cooking module, and therefore, the detailed description thereof is omitted here.

As shown in fig. 18, the embodiment of the fourth aspect of the present invention provides a cooking apparatus 1, including the steam cooking assembly 100 provided in any of the above embodiments, so as to have all the beneficial technical effects of the steam cooking assembly 100, and no further description is provided herein. Further, the cooking apparatus 1 further comprises a carrier member adapted to place the food material. Specifically, the cooking device 1 is a steaming oven or a micro-steaming and baking all-in-one machine, and the object to be carried is a baking tray or a grill; the cooking device 1 may also be a universal steaming oven at above 300 ℃ or a commercial steaming oven at above 300 ℃. Optionally, the cooking apparatus 1 further includes a water inlet that may be externally connected to a water source, such as household tap water, and the steam cooking assembly 100 does not need to be provided with the water box 140, so that the structure may be simplified, and it is helpful to reduce the size of the cooking apparatus 1, so that the cooking apparatus 1 may be applied to a compact space, and the application range of the cooking apparatus 1 may be widened.

To sum up, the embodiment of the present invention provides a steam cooking assembly 100 and a corresponding control method, which can quickly color and crisp food, and can not only meet the cooking requirements of a consumer on baking or steaming food, but also reduce cooking time, improve cooking effects, realize quick color and crisp food, improve the requirements of the consumer on good coloring and crisp effects of dishes, and reduce harmful substances in dishes.

In the description of the present specification, the terms "connect", "mount", "fix", and the like are to be understood in a broad sense, for example, "connect" may be a fixed connection, a detachable connection, or an integral connection; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A steam cooking assembly, characterized in that it comprises:

a steam generating assembly configured to generate steam;

the spray hole is communicated with the steam generation assembly; and

a cooking cavity in communication with the spray aperture, the cooking cavity configured for placement of an object carrier, the spray aperture disposed toward an area in which the object carrier is placed.

2. The steam cooking assembly of claim 1,

the steam generating assembly comprises a steam generator; or

The steam generating assembly includes a steam generator and at least one steam heating device in communication with the steam generator, the at least one steam heating device being configured and adapted to heat steam generated by the steam generator.

3. Steam cooking assembly according to claim 2,

the power of the steam generator is more than or equal to 1200W and less than or equal to 2100W; and/or

The power of the at least one steam heating device is more than or equal to 600W and less than or equal to 2100W.

4. The steam cooking assembly of claim 1,

the distance between the spray holes and the area for placing the object carrying object is more than or equal to 10mm and less than or equal to 60 mm; and/or

The number of the jet holes is more than or equal to 1 and less than or equal to 60; and/or

The aperture of the spray hole is larger than or equal to 1mm and smaller than or equal to 8 mm.

5. The steam cooking assembly of any one of claims 1 to 4, further comprising:

the nozzle comprises a pipe body and a spray cap which are connected, and at least part of the spray holes are connected with the spray cap.

6. The steam cooking assembly of any one of claims 1 to 4, further comprising:

a heating assembly configured to be adapted to raise a cooking temperature within the cooking cavity.

7. The steam cooking assembly of claim 6,

the heating assembly comprises one or a combination of the following: hot air heating tube, microwave heating element.

8. The steam cooking assembly of any one of claims 1 to 4,

the temperature of the steam is more than or equal to 180 ℃ and less than or equal to 450 ℃; and/or

The steam has a heat flow density of 36W/m or more²Is less than or equal to 360W/m²。

9. The steam cooking assembly of any one of claims 1 to 4, further comprising:

a memory configured to store a computer program;

a processor configured to execute the computer program to implement:

and receiving a coloring instruction, and controlling the steam generation assembly to operate for a first time.

10. The steam cooking assembly of claim 9, wherein the processor is further configured to execute the computer program to implement:

receiving the coloring instruction, and controlling a steam generator of the steam generation assembly to operate for a second time period;

and controlling at least one of the steam generator, the steam heating device of the steam generating assembly and the heating assembly of the steam cooking assembly to operate for a third time period, wherein the sum of the third time period and the second time period is equal to the first time period.

11. The steam cooking assembly of claim 10, wherein the processor is further configured to execute the computer program to implement:

controlling the steam generator and the steam heating device to alternately operate for the third time period; or

Controlling the steam generator and the heating assembly to operate alternately for the third time period; or

And controlling the steam generator, the steam heating device and the heating assembly to alternately operate for the third time period.

12. The steam cooking assembly of claim 9, wherein the processor is further configured to execute the computer program to implement:

receiving a preheating instruction, and controlling a heating assembly of the steam cooking assembly to operate for a fourth time period; or

And receiving a preheating instruction, and controlling a heating assembly of the steam cooking assembly to operate until the cooking temperature in the cooking cavity reaches a preheating target temperature.

13. A method of controlling a steam cooking assembly, the method comprising:

and receiving a coloring instruction, and controlling a steam generation assembly of the steam cooking assembly to operate for a first time.

14. The method of controlling a steam cooking assembly of claim 13, wherein controlling a steam generating assembly of the steam cooking assembly to operate for a first period of time comprises:

controlling a steam generator of the steam generating assembly to operate for a second period of time;

15. The method of controlling a steam cooking assembly of claim 14, wherein controlling at least one of the steam generator, the steam heating device of the steam generating assembly, and the heating assembly of the steam cooking assembly to operate for a third period of time comprises:

16. The method of controlling a steam cooking assembly of any one of claims 13 to 15, further comprising, prior to said receiving a coloring instruction:

17. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of controlling a steam cooking assembly according to any one of claims 13 to 16.

18. A cooking apparatus, characterized in that the cooking apparatus comprises:

the steam cooking assembly of any one of claims 1 to 12.