CN112674591B

CN112674591B - Cooking method, cooking appliance and readable storage medium

Info

Publication number: CN112674591B
Application number: CN202011636894.5A
Authority: CN
Inventors: 位天意; 贾逾泽; 张智
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: 2020-12-31
Filing date: 2020-12-31
Publication date: 2022-04-26
Anticipated expiration: 2040-12-31
Also published as: CN112674591A

Abstract

Embodiments of the present invention provide a cooking method, a cooking appliance, and a readable storage medium. Wherein, the cooking method comprises the following steps: controlling the microwave heating device to start working; acquiring food material temperature information of food materials; and controlling the microwave heating device to work according to the food material temperature information by using a working program corresponding to the food material temperature information. The cooking method provided by the embodiment of the invention is suitable for the first cooking appliance. Wherein the first cooking appliance comprises a microwave heating device. In the process of heating food materials by using the microwave heating device, the food material temperature information is acquired, and the working program of the microwave heating device of the first cooking appliance is controlled according to the food material temperature information, so that the microwave heating device executes work according to the working program corresponding to the food material temperature information item, and the constant temperature processing of the food materials is realized.

Description

Cooking method, cooking appliance and readable storage medium

Technical Field

The invention relates to the technical field of cooking, in particular to a cooking method, a cooking appliance and a readable storage medium.

Background

The edible fungi is a delicious food material and has extremely high nutritive value. However, since the purine content in mushroom food materials is high, gout patients or people with high uric acid cannot eat the mushroom food materials.

In order to reduce the purine content of mushroom food materials, boiling water is used for blanching the mushroom food materials in the related art so as to achieve the purpose of removing a certain amount of purine. However, when the food materials are blanched by using boiled water, cold water needs to be heated first, and after the water is boiled, the food materials are put into the boiled water for blanching, so that not only is the cooking time prolonged, but also the cooking efficiency is low, and water is wasted.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

To this end, a first aspect of embodiments of the present invention is to propose a cooking method for a first cooking appliance.

A second aspect of embodiments of the present invention is to propose a first cooking appliance.

A third aspect of embodiments of the present invention is to propose a cooking method for a second cooking appliance.

A fourth aspect of embodiments of the present invention is to propose a second cooking appliance.

A fifth aspect of embodiments of the present invention is to provide a readable storage medium.

In view of this, according to a first aspect of embodiments of the present invention, there is provided a cooking method for a first cooking appliance including a microwave heating apparatus, the cooking method including: controlling the microwave heating device to start working; acquiring food material temperature information of food materials; and controlling the microwave heating device to work according to the food material temperature information by using a working program corresponding to the food material temperature information.

The cooking method provided by the embodiment of the invention is suitable for the first cooking appliance. Wherein the first cooking appliance comprises a microwave heating device. In the process of heating food materials by using the microwave heating device, the food material temperature information is acquired, and the working program of the microwave heating device of the first cooking appliance is controlled according to the food material temperature information, so that the microwave heating device executes work according to the working program corresponding to the food material temperature information item, and the constant temperature processing of the food materials is realized. Through carrying out the temperature setting to the edible material, on the one hand, can improve cooking efficiency, shorten the culinary art edible material, on the other hand can accelerate the speed that purine in the edible material dissolves to aquatic, and then reach the purpose that reduces purine in the edible material. Specifically, when blanching the material of eating, heat treatment simultaneously to eating material and water, that is to say, microwave heating device also heats the material of eating when heating water, rather than becoming the boiling water with the water heating, reuses the boiling water and blanches the material of eating, in other words, uses cold water or normal temperature water (non-boiling water) to scald the water to eating material, on the one hand for eat material and hydroenergy enough abundant contact, in the heating process, purine in the material of eating can constantly dissolve the aquatic, thereby improve the purine volume of dissolving in the aquatic in the material of eating. On the other hand, through carrying out dual heating to eating material and water, in the heating process, purine in the eating material begins to dissolve to aquatic promptly, after the heating is accomplished, can accomplish the purpose of getting rid of purine, needn't carry out the step of scalding water alone again, and then shortened the cooking time, can also improve the dissolving speed and the dissolved amount that purine dissolves to aquatic in the eating material. Further, by determining the operating program of the microwave heating device according to the temperature information of the food material, when the food material is in a low-temperature stage, the high-power microwave is used for heating the food material so as to increase the heating speed, thereby increasing the cooking speed and the dissolving speed of purine in the food material in water, and when the food material is in a high-temperature stage, the low-power microwave is used for heating the food material so as to reduce energy, thereby avoiding the food material from being heated excessively and scorched on the surface.

In addition, according to the cooking method for the first cooking appliance in the above technical solution provided by the present invention, the following additional technical features may be further provided:

in the above technical solution, according to the food material temperature information, the step of controlling the microwave heating apparatus to operate according to the operating program corresponding to the food material temperature information specifically includes: when the temperature information of the food material is located in a first preset temperature interval, controlling the microwave heating device to work according to a first running program; and when the food material temperature information is located in a second preset temperature interval, controlling the microwave heating device to work by a second operation program, wherein the temperature value in the first preset temperature interval is smaller than the temperature value in the second preset temperature interval, the working parameters in the first operation program comprise first microwave power, the working parameters in the second operation program comprise second microwave power, and the first microwave power is larger than the second microwave power.

In the technical scheme, the first preset temperature interval corresponds to the first running program, and the second preset temperature interval corresponds to the second running program, so that the working program executed by the microwave heating device is determined according to the temperature interval where the food material temperature information is located, and the microwave heating device is controlled to work according to the running program corresponding to the food material temperature information. Further, by corresponding the temperature of the food material to the operating program of the microwave heating device, on one hand, when the temperature of the food material is in a low temperature range, the operating program with higher microwave power is executed, so that the heating speed is increased, the cooking speed of the food material is increased, and the dissolution speed and the dissolution amount of purine in the food material are increased. On the other hand, when the temperature of the food material is in a high-temperature range, a working procedure with lower microwave power is executed, so that the heating capacity is reduced, and the phenomenon that the surface of the food material is scorched due to over cooking is avoided.

In any of the above technical solutions, the cooking method further includes: and when the temperature information is located in a third preset temperature interval, controlling the microwave heating device to stop working, wherein the temperature value in the third preset temperature interval is greater than the temperature value in the second preset temperature interval.

In the technical scheme, the temperature interval corresponding to the heating stop of the microwave heating device is preset, so that the microwave heating device is controlled to stop heating when the temperature of the food material reaches the preset temperature interval. Further, the temperature of the food material corresponds to the heating stopping program of the microwave heating device, on one hand, the microwave heating device can be automatically controlled to stop heating when the cooking process of the food material reaches the preset standard, and the problem that the food material does not reach the cooking standard due to too short working time is solved when the working time is used for controlling the microwave heating device to stop heating. On the other hand, the problem of overcooking caused by the overlong working time setting of the microwave heating device can be avoided.

In any of the above technical solutions, the operating parameters in the first operating program further include a microwave power interval, and the step of controlling the heating device to operate in the first operating program specifically includes: controlling a microwave heating device to perform variable-frequency microwave heating with the microwave power in the microwave power interval; and/or controlling the microwave heating device to perform fixed-frequency intermittent microwave heating at any microwave power in the microwave power interval.

In the technical scheme, when the microwave heating device works with the first operation program, the variable-frequency microwave heating can be executed by the microwave power within the microwave power interval, so that the heating speed is increased, and the cooking speed is increased. Specifically, improve rate of heating for in blanching water, eat material and water and can rapid heating up, thereby accelerate the dissolving rate of purine in eating the material, and then realize accelerating the culinary art speed. Further, it is also possible to perform the fixed-frequency intermittent microwave heating at any microwave power of the microwave power interval, thereby achieving the energy-saving effect. Specifically, the microwave heating may be alternately performed for a first preset time and stopped for a second preset time. Furthermore, when the microwave heating device works according to the first operation program, variable-frequency microwave heating and fixed-frequency intermittent microwave heating can be alternately used, so that the cooking speed can be ensured, and the energy-saving effect can be realized.

In any of the above technical solutions, the cooking method further includes: the method comprises the steps of obtaining food material information of food materials, wherein the food material information comprises food material weight information and/or food material type information; and presetting the working program of the microwave heating device according to the food material information.

According to the technical scheme, the food material weight information and/or the food material type information are/is acquired, so that the working program of the microwave heating device is preset according to the food material weight information and/or the food material type information. Through presetting the working procedure of the microwave heating device, when the acquisition of the temperature information of the food material fails, the cooking appliance can control the microwave heating device to work according to the preset working procedure, so that the smooth execution of the cooking process is ensured.

According to a second aspect of embodiments of the present invention, there is provided a first cooking appliance, comprising: the microwave heating device is used for heating food materials; the first infrared temperature measuring module is used for detecting food material temperature information of food materials; the first information receiving module is used for receiving food material temperature information of food materials; a first memory storing a program or instructions; a first processor, wherein the first processor executes the program or the instructions to implement the steps of the cooking method according to any one of the first aspect.

The first cooking appliance provided by the embodiment of the invention comprises a microwave heating device, a first infrared temperature measurement module, a first information receiving module, a first memory and a first processor. The microwave heating device can be used for carrying out microwave heating treatment on food materials, in the process of using the microwave heating device to carry out microwave heating treatment on the food materials, the food material temperature information is detected through the first infrared temperature measuring module, the detected food material temperature information is sent to the first information receiving module, and then the working program of the microwave heating device of the cooking appliance is controlled according to the food material temperature information, so that the microwave heating device carries out work according to the working program corresponding to the food material temperature information item, and the constant temperature treatment on the food materials is realized. Through carrying out the temperature setting to the edible material, on the one hand, can improve cooking efficiency, shorten the culinary art edible material, on the other hand can accelerate the speed that purine in the edible material dissolves to aquatic, and then reach the purpose that reduces purine in the edible material. Specifically, when blanching the edible material, microwave heating device heats the edible material and water simultaneously, that is, microwave heating device also heats the edible material when heating water, on the one hand, makes edible material and hydroenergy enough contact, and in the heating process, purine in the edible material can constantly dissolve in the aquatic, thereby improves the dissolved amount of purine in the edible material dissolved in the aquatic. On the other hand, carry out dual heating to eating material and water through microwave heating device, at the heating process, purine in the eating material begins to dissolve to aquatic promptly, after the heating is accomplished, can accomplish the purpose of getting rid of purine, needn't carry out the step of scalding water alone again, and then shortened the cooking time, can also improve the dissolving speed and the dissolved amount that purine dissolves to aquatic in the eating material. Further, by determining the operating program of the microwave heating device according to the temperature information of the food material, when the food material is in a low-temperature stage, the microwave heating device heats the food material by using high-power microwaves to increase the heating speed, so that the cooking speed and the dissolution speed of purine in the food material into water are increased, and when the food material is in a high-temperature stage, the microwave heating device heats the food material by using low-power microwaves to reduce energy, so that the situation that the surface of the food material is scorched due to excessive heating is avoided.

According to a third aspect of embodiments of the present invention, there is provided a cooking method for a second cooking appliance including a hot wind heating apparatus, comprising: controlling the hot air heating device to start working; acquiring food material temperature information of food materials; and controlling the hot air heating device to work according to the food material temperature information by using a working program corresponding to the food material temperature information.

The cooking method provided by the embodiment of the invention is suitable for the second cooking appliance. Wherein the second cooking appliance comprises a hot air heating device. In the process of drying food materials by using the hot air heating device, the working program of the hot air heating device of the second cooking appliance is controlled according to the food material temperature information by acquiring the food material temperature information, so that the hot air heating device executes the work according to the working program corresponding to the food material temperature information item, and the constant temperature processing of the food materials is realized. Through carrying out the constant temperature processing to the edible material, on the one hand, can improve cooking efficiency, shorten the culinary art edible material, on the other hand, can improve the dry quality of edible material to improve the rehydration of edible material, and then when reinforcing edible material bubble water treatment, the outflow velocity and the outflow rate of purine in the edible material, and then reach the purpose that reduces purine in the edible material. Specifically, when the food material is dried, the food material is dried at a constant temperature, so that on one hand, the drying quality of the food material can be improved, the rehydration of the food material is improved, the purine outflow of the food material during immersion is improved, and the purine is reduced, and on the other hand, the drying speed can be improved, and the food material is prevented from being excessively dried by drying the food material at the constant temperature. Specifically, by determining the operating program of the hot air heating device according to the temperature information of the food material, the moisture content in the food material is high at the beginning, and when the hot air heating device is used for drying the food material, the moisture in the food material is gradually evaporated, so that the aim of drying the food material is fulfilled. In the process of water evaporation in the food materials, the temperature of the food materials is gradually reduced, and at the moment, the food materials are heated by hot air with higher temperature, so that the drying speed can be increased, the drying quality of the food materials can be improved, the rehydration performance of the food materials is improved, and the purine outflow rate of the food materials is improved when only being soaked. With the reduction of the moisture content in the food materials, the food materials start to be gradually heated, and at the moment, the hot air with lower temperature is used for heating the food materials so as to keep the lower drying temperature of the food materials and further achieve good drying quality, so that high rehydration is achieved, purine for improving the rehydration of the food materials is reduced, and the food materials can be prevented from being excessively dried.

In addition, according to the cooking method for the second cooking appliance in the above technical solution provided by the present invention, the following additional technical features may be further provided:

in the above technical solution, according to the food material temperature information, the step of controlling the hot air heating device to operate according to the operating program corresponding to the food material temperature information specifically includes: when the temperature information of the food materials is in a fourth preset temperature interval, controlling the hot air heating device to work according to a third running program; when the food material temperature information is located in a fifth preset temperature interval, controlling the hot air heating device to work according to a fourth operation program, wherein a temperature value in the fourth preset temperature interval is smaller than a temperature value in the fifth preset temperature interval, working parameters in the third operation program comprise first hot air temperature, working parameters in the fourth operation program comprise second hot air temperature, and the first hot air temperature is larger than the second hot air temperature.

In the technical scheme, a third preset temperature interval is preset to correspond to the third running program, and a fourth preset temperature interval corresponds to the fourth running program, so that the working program executed by the hot air heating device is determined according to the temperature interval where the food material temperature information is located, and the hot air heating device is controlled to work according to the running program corresponding to the food material temperature information. Furthermore, by corresponding the temperature of the food material to the working program of the hot air heating device, on one hand, the working program with high hot air temperature can be executed when the moisture content in the food material is high and the temperature is low, so that the drying speed can be increased, the drying quality of the food material can be improved, the rehydration property of the food material can be improved, and the purine outflow rate of the food material only soaked can be improved. On the other hand, as the moisture content in the food material is reduced, the temperature of the food material begins to gradually rise, and the working procedure with lower hot air temperature is executed to keep the drying temperature of the food material lower, so that good drying quality is achieved, high rehydration is achieved, purine in the rehydration of the food material is reduced, and the food material can be prevented from being excessively dried.

In any of the above technical solutions, the working parameters in the third operating program further include a first hot air speed, and the working parameters in the fourth operating program further include a second hot air speed, where the first hot air speed is less than the second hot air speed.

In the technical scheme, the working parameters of the third running program and the fourth running program comprise the hot air speed, so that the control of the hot air speed is realized according to the temperature interval where the temperature of the food material is located. Through the temperature interval control hot-blast wind speed according to the temperature of eating the material, on the one hand, when hot-blast temperature is higher, set up lower hot-blast wind speed, not only can avoid eating the material drying excessively, can also eat that moisture evaporates too fast, influence the drying quality of eating the material, and then influence the purine outflow rate when eating the material and soaking. On the other hand, when the temperature of the hot air is lower, the speed of the hot air is higher, the drying process can be accelerated, and the cooking efficiency is further improved.

In any of the above technical solutions, the cooking method further includes: and when the food material temperature information is located in a sixth preset temperature interval, controlling the hot air heating device to stop working, wherein the temperature value in the sixth preset temperature interval is greater than the temperature value in the fifth preset temperature interval.

In the technical scheme, the temperature interval corresponding to the stop of heating of the hot air heating device is preset, so that the hot air heating device is controlled to stop heating when the temperature of the food material reaches the preset temperature interval. Further, the temperature of the food material corresponds to the heating stopping program of the hot air heating device, on one hand, the hot air heating device can be automatically controlled to stop heating when the drying quality of the food material reaches the preset standard, and the problem that the existing short working time leads to the fact that the food material does not reach the drying standard and further affects the purine outflow rate in the process of soaking when the working time is used for controlling the hot air heating device to stop heating is avoided. On the other hand, the problem of excessive drying caused by the fact that the working time of the hot air heating device is too long can be avoided.

In any of the above technical solutions, the cooking method further includes: the method comprises the steps of obtaining food material information of food materials, wherein the food material information comprises food material weight information and/or type information of the food materials; and presetting the working program of the hot air heating device according to the food material information.

According to the technical scheme, the operating program of the hot air heating device is preset according to the food material weight information and/or the food material type information by acquiring the food material weight information and/or the food material type information. Through presetting the working procedure of the hot air heating device, when the acquisition of the temperature information of the food material fails, the cooking appliance can control the hot air heating device to work according to the preset working procedure, so that the smooth execution of the cooking process is ensured.

According to a fourth aspect of embodiments of the present invention, there is provided a second cooking appliance, comprising: the hot air heating device is used for carrying out hot air heating treatment on the food materials; the hot air temperature control module is used for controlling the hot air temperature when the hot air heating device is used for heating the food materials in a hot air mode; the second infrared temperature measurement module is used for detecting the food material temperature information of the food material; the second information receiving module is used for receiving food material temperature information of food materials; a second memory storing programs or instructions; and a second processor, wherein the second processor executes the program or the instructions to realize the steps of the cooking method in any one of the third aspect.

The second cooking appliance provided by the embodiment of the invention comprises a hot air heating device, a hot air temperature control module, a second infrared temperature measurement module, a second information receiving module, a second memory and a second processor. The hot air heating device can be used for carrying out micro-drying processing on food materials, in the process of drying the food materials by using the hot air heating device, the temperature information of the food materials is detected through the second infrared temperature measuring module, the detected temperature information of the food materials is sent to the second information receiving module, and then the working program of the hot air heating device of the cooking appliance is controlled according to the temperature information of the food materials, so that the hot air heating device carries out working according to the working program corresponding to the temperature information items of the food materials, and the constant temperature processing of the food materials is realized. Through carrying out the constant temperature processing to the edible material, on the one hand, can improve cooking efficiency, shorten the culinary art edible material, on the other hand, can improve the dry quality of edible material to improve the rehydration of edible material, and then when reinforcing edible material bubble water treatment, the outflow velocity and the outflow rate of purine in the edible material, and then reach the purpose that reduces purine in the edible material. Specifically, when the food material is dried, the food material is dried at a constant temperature, so that on one hand, the drying quality of the food material can be improved, the rehydration of the food material is improved, the purine outflow of the food material during immersion is improved, and the purine is reduced, and on the other hand, the drying speed can be improved, and the food material is prevented from being excessively dried by drying the food material at the constant temperature. Specifically, by determining the operating program of the hot air heating device according to the temperature information of the food material, the moisture content in the food material is high at the beginning, and when the hot air heating device is used for drying the food material, the moisture in the food material is gradually evaporated, so that the aim of drying the food material is fulfilled. In the process of water evaporation in the food materials, the temperature of the food materials is gradually reduced, and at the moment, the food materials are heated by hot air with higher temperature, so that the drying speed can be increased, the drying quality of the food materials can be improved, the rehydration performance of the food materials is improved, and the purine outflow rate of the food materials is improved when only being soaked. With the reduction of the moisture content in the food materials, the food materials start to be gradually heated, and at the moment, the hot air with lower temperature is used for heating the food materials so as to keep the lower drying temperature of the food materials and further achieve good drying quality, so that high rehydration is achieved, purine for improving the rehydration of the food materials is reduced, and the food materials can be prevented from being excessively dried.

In addition, according to the second cooking appliance in the above technical solution provided by the present invention, the following additional technical features may be further provided:

in the above technical solution, the second cooking appliance further includes: and the air speed adjusting module is used for controlling the hot air speed when the hot air heating device is used for carrying out hot air heating on the food materials.

In this technical scheme, through setting up wind speed adjusting module, realize according to hot-blast air speed of hot-blast heating device's working procedure control, on the one hand, can avoid when hot-blast high temperature, to eating material culinary art excessively and lead to eating material surface scorching. On the other hand, the cooking speed can be accelerated by adjusting the wind speed, thereby improving the cooking efficiency.

According to a fifth aspect of embodiments of the present invention, there is provided a readable storage medium having stored thereon a program or instructions which, when executed by a processor, performs the steps of the cooking method for the first cooking appliance of any one of the first aspects or the steps of the cooking method for the second cooking appliance of any one of the third aspects.

The readable storage medium provided in the embodiment of the present invention can implement the steps of the cooking method in any one of the first aspect, or implement the steps of the cooking method in any one of the third aspect. Therefore, the cooking method in any one of the first aspect or the third aspect has all the beneficial technical effects, and details are not repeated herein.

Additional aspects and advantages of 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 flow chart of a cooking method of one embodiment of the present invention;

FIG. 2 shows a flow chart of a cooking method of yet another embodiment of the present invention;

fig. 3 shows a schematic block diagram of a first cooking appliance of an embodiment of the invention;

FIG. 4 shows a flow chart of a cooking method of yet another embodiment of the present invention;

FIG. 5 shows a flow chart of a cooking method of yet another embodiment of the present invention;

fig. 6 shows a schematic block diagram of a second cooking appliance of a further embodiment of the invention;

fig. 7 shows a schematic view of a first cooking appliance of a further embodiment of the invention;

FIG. 8 is a schematic diagram illustrating the operation procedure of the first cooking appliance according to one embodiment of the present invention

Fig. 9 shows a schematic view of a second cooking appliance of a further embodiment of the invention.

Wherein, the corresponding relation between the reference signs and the component names is as follows:

300 a first cooking appliance, 302 a microwave heating device, 304 a first infrared temperature measuring module, 306 a first information receiving module, 308 a first memory, 310 a first processor, 312 a first information input module, 314 a first calculating module, 600 a second cooking appliance, 602 a hot air heating device, 604 a hot air temperature control module, 606 a second infrared temperature measuring module, 608 a second information receiving module, 610 a second memory, 612 a second processor, 614 an air speed adjusting module, 616 a second information input module, and 618 a second calculating module.

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 in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

Cooking methods, cooking appliances, and readable storage media provided according to some embodiments of the present invention are described below with reference to fig. 1 to 9.

Example one

As shown in fig. 1, an embodiment provides a cooking method including:

step 102, controlling the microwave heating device to start working;

step 104, acquiring food material temperature information of food materials;

and 106, controlling the microwave heating device to work according to the food material temperature information by using a working program corresponding to the food material temperature information.

In one embodiment, the food material may be a mushroom-type food material. The mushroom food materials contain a certain amount of purine, and the cooking method provided by the embodiment of the application is adopted to perform water blanching treatment on the mushroom food materials, so that the time consumption is short, the efficiency is high, and the purine reduction rate is high.

Example two

On the basis of the first embodiment, the second embodiment provides a cooking method, further defining a step of controlling a microwave heating device to operate according to the food material temperature information by an operating program corresponding to the food material temperature information, and specifically including: when the temperature information of the food material is located in a first preset temperature interval, controlling a heating device to work according to a first running program; and when the temperature information of the food material is located in a second preset temperature interval, controlling the heating device to work according to a second running program.

In this embodiment, by presetting a first preset temperature interval corresponding to the first operating program and a second preset temperature interval corresponding to the second operating program, the operating program executed by the microwave heating device is determined according to the temperature interval in which the temperature information of the food material is located, and the microwave heating device is controlled to operate according to the operating program corresponding to the temperature information of the food material. Further, by corresponding the temperature of the food material to the operating program of the microwave heating device, on one hand, when the temperature of the food material is in a low temperature range, the operating program with higher microwave power is executed, so that the heating speed is increased, the cooking speed of the food material is increased, and the dissolution speed and the dissolution amount of purine in the food material are increased. On the other hand, when the temperature of the food material is in a high-temperature range, a working procedure with lower microwave power is executed, so that the heating capacity is reduced, and the phenomenon that the surface of the food material is scorched due to over cooking is avoided.

Specifically, when setting the corresponding relationship between the temperature of the food material and the operating program of the microwave heating device, at least two temperature ranges are preset, wherein the at least two temperature ranges include a first preset temperature range and a second preset temperature range, and the temperature value in the second preset temperature range is greater than the temperature value in the first preset temperature range. Further, at least two operation programs are preset for the working program of the microwave heating device, wherein the at least two operation programs include a first operation program and a second operation program, the working parameters in the first operation program at least include first microwave power, and the working parameters in the second operation program at least include second microwave power, and the second microwave power is smaller than the first microwave power.

Further, in this embodiment, the cooking method further includes controlling the microwave heating device to stop operating when the temperature information is in a third preset temperature range. The temperature interval corresponding to the heating stop of the microwave heating device is preset, so that the microwave heating device is controlled to stop heating when the temperature of the food material reaches the preset temperature interval. Further, the temperature of the food material corresponds to the heating stopping program of the microwave heating device, on one hand, the microwave heating device can be automatically controlled to stop heating when the cooking process of the food material reaches the preset standard, and the problem that the food material does not reach the cooking standard due to too short working time is solved when the working time is used for controlling the microwave heating device to stop heating. On the other hand, the problem of overcooking caused by the overlong working time setting of the microwave heating device can be avoided.

Specifically, when the corresponding relationship between the temperature of the food material and the heating stop program of the microwave heating device is set, a temperature interval, namely a third preset temperature interval, is preset, the heating stop program is preset, and when the temperature of the food material is greater than a lower limit temperature value of the third preset temperature interval, the microwave heating device is controlled to execute the heating stop program. Further, it can be understood that the temperature value in the second preset temperature interval is smaller than the temperature value in the third preset temperature interval.

In an embodiment, when the food material is blanched, the temperature of the food material is associated with the heating stopping program of the microwave heating device, so that the microwave heating device is controlled to stop heating when the blanching temperature reaches a preset temperature interval, and the effect of positioning the microwave blanching and purine reduction is achieved.

In a specific embodiment, the first preset temperature interval is T1, wherein T1 is less than or equal to 80 ℃, the second preset temperature interval is T2, the temperature is more than 80 ℃ and less than T2 and less than 90 ℃, the third preset temperature interval is T3, and the temperature is more than 90 ℃ and less than T3 and less than 100 ℃. The microwave interval corresponding to the first running program is P1, 800W < P1 < 1000W, and the microwave interval corresponding to the second running program is P2, 300W < P2 < 500W. Specifically, when the temperature of the food material is obtained to be less than or equal to 80 ℃, the power interval corresponding to P1, that is, the microwave power in the interval of 800W to 1000W, is executed. And when the obtained temperature of the food material is higher than 80 ℃, executing a power interval corresponding to P2, namely executing microwave power in an interval of 300-500W. And when the obtained temperature of the food material is higher than 90 ℃, controlling the microwave heating device to stop working. The food materials are subjected to blanching treatment by using the parameters, on one hand, the heating speed can be increased, and then the cooking speed of the food materials is increased, so that the dissolving speed and the dissolving amount of purine in the food materials are increased. On the other hand, the burning of the surface of the food material due to over cooking can be avoided.

EXAMPLE III

On the basis of any of the above embodiments, the operating parameters in the first operating program further include a microwave power interval, and the step of controlling the heating device to operate in the first operating program specifically includes: controlling a microwave heating device to perform variable-frequency microwave heating with the microwave power in the microwave power interval; and/or controlling the microwave heating device to perform fixed-frequency intermittent microwave heating at any microwave power in the microwave power interval.

In this embodiment, when the microwave heating device operates according to the first operation program, the variable frequency microwave heating may be performed with the microwave power within the microwave power interval, so as to increase the heating speed and further increase the cooking speed. Specifically, improve rate of heating for in blanching water, eat material and water and can rapid heating up, thereby accelerate the dissolving rate of purine in eating the material, and then realize accelerating the culinary art speed. Further, it is also possible to perform the fixed-frequency intermittent microwave heating at any microwave power of the microwave power interval, thereby achieving the energy-saving effect. Specifically, the microwave heating may be alternately performed for a first preset time and stopped for a second preset time. Furthermore, when the microwave heating device works according to the first operation program, variable-frequency microwave heating and fixed-frequency intermittent microwave heating can be alternately used, so that the cooking speed can be ensured, and the energy-saving effect can be realized.

Example four

As shown in fig. 2, on the basis of any one of the above embodiments, the fourth embodiment provides a cooking method, further defining that the cooking method further includes:

step 202, obtaining food material information of food materials, wherein the food material information comprises food material weight information and/or food material type information;

and 204, presetting a working program of the microwave heating device according to the food material information.

In this embodiment, the food material weight information and/or the food material type information are obtained, so as to preset the operating program of the microwave heating device according to the food material weight information and/or the food material type information. Through presetting the working procedure of the microwave heating device, when the acquisition of the temperature information of the food material fails, the cooking appliance can control the microwave heating device to work according to the preset working procedure, so that the smooth execution of the cooking process is ensured.

In one embodiment, the food weight information and/or the food type information can be selectively input by a user, and the user directly inputs the food weight information and/or the food type information when putting the food into the cooking appliance, so as to preset the operating program of the microwave heating device according to the food weight information and/or the food type information input by the user. In another embodiment, the food weight information and/or the food type information can be input by the smart sensor, and the food weight information and/or the food type information can be input by using the smart sensor, so that the cooking efficiency can be improved, and a user only needs to put food into the cooking appliance.

EXAMPLE five

As shown in fig. 3, 7 and 8, embodiment five provides a first cooking appliance 300 including: the microwave heating device comprises a microwave heating device 302, a first infrared temperature measuring module 304, a first information receiving module 306, a first memory 308 and a first processor 310. The microwave heating device 302 can be configured to heat food materials, the first infrared temperature measuring module 304 can be configured to detect temperature information of the food materials, the first information receiving module 306 can be configured to receive the temperature information of the food materials, a program or an instruction is stored in the first memory 308, and the first processor 310 can implement the steps of the cooking method in any one of the above technical solutions when executing the program or the instruction in the memory.

The first cooking appliance 300 according to the embodiment of the present invention includes a microwave heating device 302, a first infrared temperature measuring module 304, a first information receiving module 306, a first memory 308, and a first processor 310. The microwave heating device 302 can be used for performing microwave heating processing on food materials, in the microwave heating process of the food materials by using the microwave heating device 302, the food material temperature information is detected by the first infrared temperature measuring module 304, the detected food material temperature information is sent to the first information receiving module 306, and then the working program of the microwave heating device 302 of the cooking appliance is controlled according to the food material temperature information, so that the microwave heating device 302 executes work according to the working program corresponding to the food material temperature information item, and the constant temperature processing on the food materials is realized. Through carrying out the temperature setting to the edible material, on the one hand, can improve cooking efficiency, shorten the culinary art edible material, on the other hand can accelerate the speed that purine in the edible material dissolves to aquatic, and then reach the purpose that reduces purine in the edible material. Specifically, when blanching the food material, microwave heating device 302 heats the food material and water simultaneously, that is, microwave heating device 302 heats the water and also heats the food material, so that on the one hand, the food material and the water can be sufficiently contacted, purine in the food material can be continuously dissolved in the water in the heating process, and the dissolving amount of purine in the food material dissolved in the water is increased. On the other hand, carry out dual heating to eating material and water through microwave heating device 302, in the heating process, purine in the eating material begins to dissolve to aquatic promptly, after the heating is accomplished, can accomplish the purpose of getting rid of purine, needn't carry out the step of scalding water alone again, and then shortened the cooking time, can also improve the dissolving speed and the dissolved amount that purine dissolves to aquatic in the eating material. Further, by determining the operating program of the microwave heating device 302 according to the temperature information of the food material, when the food material is in a low-temperature stage, the microwave heating device 302 uses high-power microwaves to heat the food material to increase the heating speed, thereby increasing the cooking speed and the dissolution speed of purine in the food material into water, and when the food material is in a high-temperature stage, the microwave heating device 302 uses low-power microwaves to heat the food material to reduce energy, thereby avoiding the food material from being heated excessively and scorched on the surface.

Further, in this embodiment, the first cooking appliance 300 further includes a first information input module 312 and a first calculating module 314, the first information input module 312 is used for inputting the food weight information and/or the food type information, and the first calculating module 314 calculates the operating parameters of the microwave heating apparatus 302 according to the information input by the first information input module 312, so as to preset the operating program of the microwave heating apparatus 302. Through presetting the working program of the microwave heating device 302, when the first infrared temperature measurement module 304 fails, the first cooking appliance 300 can control the microwave heating device 302 to work according to the preset working program, thereby ensuring smooth execution of the cooking process. Specifically, the working parameters include a working mode and a working duration, wherein the working mode includes a first running program and a second running program, the working duration includes a first duration and a second duration, the first duration is the working duration of the first running program, and the second duration is the working duration of the second running program. In one embodiment, the food weight information and/or the food type information can be selectively input by a user, and the user directly inputs the food weight information and/or the food type information when putting the food into the cooking appliance, so that the processor can preset the operating program of the microwave heating device 302 according to the food weight information and/or the food type information input by the user. In another embodiment, the food weight information and/or the food type information can be input by the smart sensor, and the food weight information and/or the food type information can be input by using the smart sensor, so that the cooking efficiency can be improved, and a user only needs to put food into the cooking appliance.

In one embodiment, the food material may be a mushroom-type food material. Contain a quantitative purine in fungus mushroom class edible material, adopt the first cooking utensil that the embodiment of this application provided to eat material to fungus mushroom and scald water processing, not only consuming time weak point, efficient to purine reduction rate is high.

EXAMPLE six

As shown in fig. 4, a sixth embodiment provides a cooking method for a second cooking appliance including a hot wind heating apparatus, including:

step 402, controlling a hot air heating device to start working;

step 404, obtaining food material temperature information of food materials;

and 406, controlling the hot air heating device to work according to the food material temperature information by using a working program corresponding to the food material temperature information.

The cooking method provided by the embodiment of the invention is suitable for a second cooking appliance. Wherein the second cooking appliance comprises a hot air heating device. In the process of drying food materials by using the hot air heating device, the working program of the hot air heating device of the second cooking appliance is controlled according to the food material temperature information by acquiring the food material temperature information, so that the hot air heating device executes the work according to the working program corresponding to the food material temperature information item, and the constant temperature processing of the food materials is realized. Through carrying out the constant temperature processing to the edible material, on the one hand, can improve cooking efficiency, shorten the culinary art edible material, on the other hand, can improve the dry quality of edible material to improve the rehydration of edible material, and then when reinforcing edible material bubble water treatment, the outflow velocity and the outflow rate of purine in the edible material, and then reach the purpose that reduces purine in the edible material. Specifically, when the food material is dried, the food material is dried at a constant temperature, so that on one hand, the drying quality of the food material can be improved, the rehydration of the food material is improved, the purine outflow of the food material during immersion is improved, and the purine is reduced, and on the other hand, the drying speed can be improved, and the food material is prevented from being excessively dried by drying the food material at the constant temperature. Specifically, by determining the operating program of the hot air heating device according to the temperature information of the food material, the moisture content in the food material is high at the beginning, and when the hot air heating device is used for drying the food material, the moisture in the food material is gradually evaporated, so that the aim of drying the food material is fulfilled. In the process of water evaporation in the food materials, the temperature of the food materials is gradually reduced, and at the moment, the food materials are heated by hot air with higher temperature, so that the drying speed can be increased, the drying quality of the food materials can be improved, the rehydration performance of the food materials is improved, and the purine outflow rate of the food materials is improved when only being soaked. With the reduction of the moisture content in the food materials, the food materials start to be gradually heated, and at the moment, the hot air with lower temperature is used for heating the food materials so as to keep the lower drying temperature of the food materials and further achieve good drying quality, so that high rehydration is achieved, purine for improving the rehydration of the food materials is reduced, and the food materials can be prevented from being excessively dried.

In one embodiment, the food material may be a mushroom-type food material. The mushroom food materials contain a certain amount of purine, and the mushroom food materials are dried by the cooking method provided by the embodiment of the application, so that the drying quality of the mushroom food materials can be improved, the rehydration of the food materials is improved, and the purine outflow rate of the mushroom food materials in water immersion is further enhanced.

EXAMPLE seven

On the basis of the sixth embodiment, the seventh embodiment provides a cooking method, further defining a step of controlling the hot air heating device to operate according to the food material temperature information by using an operating program corresponding to the food material temperature information, and specifically including: when the temperature information of the food materials is in a fourth preset temperature interval, controlling the hot air heating device to work according to a third running program; and when the food material temperature information is located in a fifth preset temperature interval, controlling the hot air heating device to work according to a fourth running program.

In this embodiment, by presetting a third preset temperature interval corresponding to the third operating program and a fourth preset temperature interval corresponding to the fourth operating program, the operating program executed by the hot air heating device is determined according to the temperature interval in which the temperature information of the food material is located, and the hot air heating device is controlled to operate according to the operating program corresponding to the temperature information of the food material. Furthermore, by corresponding the temperature of the food material to the working program of the hot air heating device, on one hand, the working program with high hot air temperature can be executed when the moisture content in the food material is high and the temperature is low, so that the drying speed can be increased, the drying quality of the food material can be improved, the rehydration property of the food material can be improved, and the purine outflow rate of the food material only soaked can be improved. On the other hand, as the moisture content in the food material is reduced, the temperature of the food material begins to gradually rise, and the working procedure with lower hot air temperature is executed to keep the drying temperature of the food material lower, so that good drying quality is achieved, high rehydration is achieved, purine in the rehydration of the food material is reduced, and the food material can be prevented from being excessively dried.

Specifically, when setting the corresponding relationship between the temperature of the food material and the working program of the hot air heating device, at least two temperature zones are preset, wherein the at least two temperature zones include a third preset temperature zone and a fourth preset temperature zone, and the temperature value in the fourth preset temperature zone is greater than the temperature value in the third preset temperature zone. Further, at least two operation programs are preset for the working program of the hot air heating device, the at least two operation programs include a third operation program and a fourth operation program, the working parameters in the third operation program at least include a first hot air temperature, and the working parameters in the fourth operation program at least include a second hot air temperature, wherein the second hot air temperature is less than the first hot air temperature.

Further, in this embodiment, the operating parameters in the third operating program further include a first hot wind speed, and the operating parameters in the fourth operating program further include a second hot wind speed, where the second hot wind speed is greater than the first hot wind speed. The working parameters of the third running program and the fourth running program comprise the hot air speed, so that the control of the hot air speed is realized according to the temperature interval of the food material. Through the temperature interval control hot-blast wind speed according to the temperature of eating the material, on the one hand, when hot-blast temperature is higher, set up lower hot-blast wind speed, not only can avoid eating the material drying excessively, can also eat that moisture evaporates too fast, influence the drying quality of eating the material, and then influence the purine outflow rate when eating the material and soaking. On the other hand, when the temperature of the hot air is lower, the speed of the hot air is higher, the drying process can be accelerated, and the cooking efficiency is further improved.

Further, in this embodiment, the cooking method further includes controlling the hot air heating device to stop operating when the temperature information of the food material is in a sixth preset temperature interval. The temperature interval corresponding to the stop of heating of the hot air heating device is preset, so that the hot air heating device is controlled to stop heating when the temperature of the food material reaches the preset temperature interval. Further, the temperature of the food material corresponds to the heating stopping program of the hot air heating device, on one hand, the hot air heating device can be automatically controlled to stop heating when the drying quality of the food material reaches the preset standard, and the problem that the existing short working time leads to the fact that the food material does not reach the drying standard and further affects the purine outflow rate in the process of soaking when the working time is used for controlling the hot air heating device to stop heating is avoided. On the other hand, the problem of excessive drying caused by the fact that the working time of the hot air heating device is too long can be avoided.

Specifically, when the corresponding relationship between the temperature of the food material and the heating stop program of the hot air heating device is set, a temperature interval, namely a sixth preset temperature interval, is preset, the hot air heating stop program is preset, and when the temperature of the food material is greater than a lower limit temperature value of the sixth preset temperature interval, the hot air heating device is controlled to execute the hot air heating stop program. Further, it can be understood that the temperature value in the fifth preset temperature interval is smaller than the temperature value in the sixth preset temperature interval.

In one embodiment, when the food material is dried, the moisture content of the food material is high and the temperature is low in the early stage of drying, and the temperature of the food material rises as the moisture decreases. Through the dry mode of cooling down, can avoid eating material contact high temperature, guarantee dry quality, promote the rate of rehydration and improve the purine outflow rate when eating the material of soaking.

In a specific embodiment, the fourth preset temperature interval is T4, wherein T4 is less than or equal to 60 ℃, the hot air temperature interval corresponding to the third running program is T7, and T7 is more than 65 ℃ and less than 85 ℃. The fifth preset temperature interval is T5, T7+5 ℃ is less than T5, the hot air temperature interval corresponding to the fourth running program is T8, and T8 is more than 50 ℃ and less than 65 ℃. The sixth preset temperature interval is T6, T8 < T6. Specifically, when the food materials are dried, the early stage is a rapid drying stage, the moisture content in the food materials is high, the hot air temperature is set to be within a T7 range, the temperature is more than 65 ℃ and less than T7 and less than 85 ℃, the air speed is 2m/s, the temperature of the food materials is constant within a T4 range, the temperature of T4 is less than or equal to 60 ℃, at the moment, free water evaporation and internal moisture migration in the food materials are rapidly carried out, and the moisture content is rapidly reduced. When the lower moisture content is reached, the temperature of the food material begins to rise, when the temperature T5 of the food material is more than or equal to T7+5, the low-speed evaporation stage is started, the stage mainly comprises drying combined water, the temperature of hot air is set in a T8 interval, the temperature of the hot air is more than 50 ℃ and less than T8 and less than 65 ℃, and the air speed is maintained at 4 m/s. And when the temperature of the food material is in a T6 interval, and T8 is less than T6, stopping drying the food material by the hot air heating device. By using the parameters to dry the food materials, on one hand, the drying speed can be increased, the drying quality of the food materials can be improved, the rehydration performance of the food materials is improved, and the purine outflow rate of the food materials is improved when only the food materials are soaked. On the other hand, the food material can be prevented from being excessively dried.

Example eight

As shown in fig. 5, on the basis of any of the above embodiments, the cooking method further includes:

step 502, obtaining food material information of food materials, wherein the food material information comprises food material weight information and/or type information of the food materials;

and step 504, presetting a working program of the hot air heating device according to the food material information.

In the embodiment, the food material weight information and/or the food material type information are obtained, so that the working program of the hot air heating device is preset according to the food material weight information and/or the food material type information. Through presetting the working procedure of the hot air heating device, when the acquisition of the temperature information of the food material fails, the cooking appliance can control the hot air heating device to work according to the preset working procedure, so that the smooth execution of the cooking process is ensured.

In one embodiment, the food weight information and/or the food type information can be selectively input by a user, the user directly inputs the food weight information and/or the food type information when putting the food into the cooking appliance, and then the working program of the hot air heating device is preset according to the food weight information and/or the food type information input by the user. In another embodiment, the food weight information and/or the food type information can be input by the smart sensor, and the food weight information and/or the food type information can be input by using the smart sensor, so that the cooking efficiency can be improved, and a user only needs to put food into the cooking appliance.

Example nine

As shown in fig. 6 and 9, the ninth embodiment provides a second cooking appliance 600, which includes a hot air heating device 602, a hot air temperature control module 604, a second infrared temperature measurement module 606, a second information receiving module 608, a second memory 610 and a second processor 612. The hot air heating device 602 can be used for performing hot air heating treatment on food materials; the hot air temperature control module 604 can be used for controlling the hot air temperature when the hot air heating device 602 performs hot air heating on the food material; the second infrared temperature measurement module 606 can be used for detecting food material temperature information of the food material; the second information receiving module 608 can be used for receiving food material temperature information of the food material; the second memory 610 has programs or instructions stored therein; the second processor 612, when executing the programs or instructions stored in the second memory 610, is capable of implementing the steps of the cooking method of any of the above-described aspects.

The second cooking appliance 600 according to the embodiment of the present invention includes a hot air heating device 602, a hot air temperature control module 604, a second infrared temperature measurement module 606, a second information receiving module 608, a second memory 610, and a second processor 612. The hot air heating device 602 can be used for micro-drying food materials, and in the process of drying the food materials by using the hot air heating device 602, the temperature information of the food materials is detected by the second infrared temperature measurement module 606, and the detected temperature information of the food materials is sent to the second information receiving module 608, so that the working program of the hot air heating device 602 of the cooking appliance is controlled according to the temperature information of the food materials, the hot air heating device 602 executes the working according to the working program corresponding to the temperature information items of the food materials, and the constant temperature processing of the food materials is realized. Through carrying out the constant temperature processing to the edible material, on the one hand, can improve cooking efficiency, shorten the culinary art edible material, on the other hand, can improve the dry quality of edible material to improve the rehydration of edible material, and then when reinforcing edible material bubble water treatment, the outflow velocity and the outflow rate of purine in the edible material, and then reach the purpose that reduces purine in the edible material. Specifically, when the food material is dried, the food material is dried at a constant temperature, so that on one hand, the drying quality of the food material can be improved, the rehydration of the food material is improved, the purine outflow of the food material during immersion is improved, and the purine is reduced, and on the other hand, the drying speed can be improved, and the food material is prevented from being excessively dried by drying the food material at the constant temperature. Specifically, by determining the operating program of the hot air heating device 602 according to the temperature information of the food material, at the beginning, the moisture content in the food material is high, and when the food material is dried by using the hot air heating device 602, the moisture in the food material is gradually evaporated, so as to achieve the purpose of drying the food material. In the process of water evaporation in the food materials, the temperature of the food materials is gradually reduced, and at the moment, the food materials are heated by hot air with higher temperature, so that the drying speed can be increased, the drying quality of the food materials can be improved, the rehydration performance of the food materials is improved, and the purine outflow rate of the food materials is improved when only being soaked. With the reduction of the moisture content in the food materials, the food materials start to be gradually heated, and at the moment, the hot air with lower temperature is used for heating the food materials so as to keep the lower drying temperature of the food materials and further achieve good drying quality, so that high rehydration is achieved, purine for improving the rehydration of the food materials is reduced, and the food materials can be prevented from being excessively dried.

In one embodiment, the food material may be a mushroom-type food material. The mushroom food materials contain a certain amount of purine, and the cooking utensil provided by the embodiment of the application is used for drying the mushroom food materials, so that the drying quality of the mushroom food materials can be improved, the rehydration of the food materials is improved, and the purine outflow rate of the mushroom food materials in the process of soaking is further enhanced.

Example ten

On the basis of the ninth embodiment, the second cooking appliance 600 further includes an air speed adjusting module 614. The wind speed adjusting module 614 can control the hot wind speed when the hot wind heating device 602 heats the food material with hot wind. Through setting up wind speed adjusting module 614, realize controlling hot-blast wind speed according to hot-blast heating device 602's working procedure, on the one hand, can avoid when hot-blast temperature is too high, to eating material culinary art excessively and lead to eating material surface scorching. On the other hand, the cooking speed can be accelerated by adjusting the wind speed, thereby improving the cooking efficiency.

On the basis of any of the above embodiments, the second cooking appliance further includes a second information input module 616 and a second calculating module 618, the second information input module 616 is used for inputting the weight information and/or the type information of the food material, and the second calculating module 618 calculates the operating parameters of the hot air heating device 602 according to the information input by the second information input module 616, so as to preset the operating program of the hot air heating device 602. Through presetting the working program of the hot air heating device 602, when the second infrared temperature measurement module 606 fails, the second cooking appliance 600 can control the hot air heating device 602 to work according to the preset working program, thereby ensuring smooth execution of the cooking process. Specifically, the working parameters include a working mode and a working duration, wherein the working mode includes a third running program and a fourth running program, the working duration includes a third duration and a fourth duration, the third duration is the working duration of the third running program, and the fourth duration is the working duration of the fourth running program. In one embodiment, the food weight information and/or the food type information can be selectively input by a user, and the user directly inputs the food weight information and/or the food type information when putting the food into the cooking appliance, so as to preset the operating program of the microwave heating device according to the food weight information and/or the food type information input by the user. In another embodiment, the food weight information and/or the food type information can be input by the smart sensor, and the food weight information and/or the food type information can be input by using the smart sensor, so that the cooking efficiency can be improved, and a user only needs to put food into the cooking appliance.

EXAMPLE eleven

An eleventh embodiment provides a readable storage medium, on which a program or instructions are stored, wherein the program or instructions stored on the readable storage medium, when executed by a processor, can implement the steps of the cooking method for the first cooking appliance in any of the above-mentioned aspects, or implement the steps of the cooking method for the second cooking appliance in any of the above-mentioned aspects.

The readable storage medium provided by the embodiment of the invention can realize the steps of the cooking method for the first cooking appliance in any one of the above technical schemes, or realize the steps of the cooking method for the second cooking appliance in any one of the above technical schemes. Therefore, the cooking method for the first cooking appliance or the cooking method for the second cooking appliance in any one of the above technical solutions has all the beneficial technical effects, and details are not repeated herein.

It should be noted that in the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word "comprising" does not exclude the presence of elements or steps not listed in a claim. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The invention may be implemented by means of hardware comprising several distinct elements, and by means of a suitably programmed computer. In the unit claims enumerating several means, several of these means may be embodied by one and the same item of hardware. The usage of the words first, second and third, etcetera do not indicate any ordering. These words may be interpreted as names.

While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.

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 cooking method for a first cooking appliance comprising microwave heating means, characterized in that it comprises:

controlling the microwave heating device to start working;

acquiring food material temperature information of food materials, wherein the food materials are mushroom food materials;

controlling the microwave heating device to work according to the food material temperature information by a working program corresponding to the food material temperature information;

controlling the microwave heating device to work according to the food material temperature information by a working program corresponding to the food material temperature information, and specifically comprising the following steps of:

when the temperature information of the food materials is located in a first preset temperature range, controlling the microwave heating device to work in a first running program so as to perform blanching treatment on the food materials;

when the temperature information of the food material is in a second preset temperature interval, controlling the microwave heating device to work according to a second running program,

the temperature value in the first preset temperature interval is smaller than the temperature value in the second preset temperature interval, the working parameters in the first operation program comprise first microwave power, the working parameters in the second operation program comprise second microwave power, and the first microwave power is larger than the second microwave power.

2. The cooking method of claim 1, further comprising:

when the temperature information is in a third preset temperature range, controlling the microwave heating device to stop working,

and the temperature value in the third preset temperature interval is greater than the temperature value in the second preset temperature interval.

3. The cooking method according to claim 1, wherein the operating parameters in the first operating program further include a microwave power interval, and the step of controlling the microwave heating device to operate in the first operating program specifically includes:

controlling the microwave heating device to perform variable-frequency microwave heating by using the microwave power in the microwave power interval; and/or

And controlling the microwave heating device to perform fixed-frequency intermittent microwave heating at any microwave power in the microwave power interval.

4. The cooking method according to any one of claims 1 to 3, further comprising:

acquiring food material information of the food material, wherein the food material information comprises food material weight information and/or food material type information;

and presetting the working program of the microwave heating device according to the food material information.

5. A first cooking appliance, comprising:

the microwave heating device is used for heating food materials;

the first infrared temperature measuring module is used for detecting food material temperature information of the food material;

the first information receiving module is used for receiving food material temperature information of the food material;

a first memory storing programs or instructions;

a first processor executing the program or instructions to carry out the steps of the cooking method according to any one of claims 1 to 4.

6. A cooking method for a second cooking appliance comprising a hot air heating device, characterized in that it comprises:

controlling the hot air heating device to start working;

controlling the hot air heating device to work according to the food material temperature information by a working program corresponding to the food material temperature information;

according to the food material temperature information, controlling the hot air heating device to work according to a working program corresponding to the food material temperature information, and specifically comprising the following steps:

when the temperature information of the food material is located in a fourth preset temperature interval, controlling the hot air heating device to work according to a third running program so as to quickly dry the food material;

when the temperature information of the food material is in a fifth preset temperature interval, controlling the hot air heating device to work according to a fourth running program,

the temperature value in the fourth preset temperature interval is smaller than the temperature value in the fifth preset temperature interval, the working parameters in the third running program comprise first hot air temperature, the working parameters in the fourth running program comprise second hot air temperature, and the first hot air temperature is larger than the second hot air temperature.

7. The cooking method according to claim 6,

the working parameters in the third running program further comprise a first hot air speed, the working parameters in the fourth running program further comprise a second hot air speed, and the first hot air speed is smaller than the second hot air speed.

8. The cooking method of claim 6, further comprising:

when the temperature information of the food material is in a sixth preset temperature interval, controlling the hot air heating device to stop working,

and the temperature value in the sixth preset temperature interval is greater than the temperature value in the fifth preset temperature interval.

9. The cooking method according to any one of claims 6 to 8, further comprising:

and presetting a working program of the hot air heating device according to the food material information.

10. A second cooking appliance, comprising:

the hot air heating device is used for carrying out hot air heating treatment on the food materials;

the hot air temperature control module is used for controlling the hot air temperature when the hot air heating device is used for heating the food materials in a hot air mode;

the second infrared temperature measurement module is used for detecting the food material temperature information of the food material;

the second information receiving module is used for receiving the food material temperature information of the food material;

a second memory storing programs or instructions;

a second processor executing the program or instructions to carry out the steps of the cooking method according to any one of claims 6 to 9.

11. The second cooking appliance of claim 10, further comprising:

and the air speed adjusting module is used for controlling the hot air speed when the hot air heating device is used for carrying out hot air heating on the food material.

12. A readable storage medium, characterized in that a program or instructions are stored thereon, which program or instructions, when executed by a processor, carry out the steps of the cooking method according to any one of claims 1 to 4, or carry out the steps of the cooking method according to any one of claims 6 to 9.