CN113069013B - Control method of cooking apparatus, and readable storage medium - Google Patents
Control method of cooking apparatus, and readable storage medium Download PDFInfo
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- CN113069013B CN113069013B CN202110543839.XA CN202110543839A CN113069013B CN 113069013 B CN113069013 B CN 113069013B CN 202110543839 A CN202110543839 A CN 202110543839A CN 113069013 B CN113069013 B CN 113069013B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
- Y02P90/02—Total factory control, e.g. smart factories, flexible manufacturing systems [FMS] or integrated manufacturing systems [IMS]
Abstract
The invention provides a control method of a cooking device, the cooking device and a readable storage medium, wherein the method comprises the following steps: responding to a starting instruction of a target cooking menu, and controlling a heating device of the cooking equipment to operate, wherein the target cooking menu corresponds to a first cooking stage and a second cooking stage which operate in sequence; acquiring detection information in a cooking cavity of the cooking equipment based on the operation of the heating device; according to the method, the operation results of the first cooking stage and the second cooking stage are determined according to the detection information, the current cooking stage can be determined by operating the control method in the process of cooking menus such as tinfoil packages, and the maturity of the cooked food can be determined by a user according to the current cooking stage.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to a control method of cooking equipment, the cooking equipment and a readable storage medium.
Background
In the related technical scheme, when some food materials are cooked, the food materials need to be wrapped by edible tinfoil so as to achieve the optimal cooking effect.
Technical personnel in the field find that when the existing cooking equipment cooks the food materials wrapped by the tinfoil, the amount of the food materials wrapped by the tinfoil is not a fixed value during each cooking, so that the current state of the food materials cannot be directly observed due to the fact that the food materials are wrapped by the tinfoil in the cooking process, the cooking experience of a user is completely relied on for control, and the cooking success rate is low.
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 the present invention is to provide a control method of a cooking apparatus.
In a second aspect of the present invention, one of the cooking apparatuses is provided.
In a third aspect of the present invention, a second cooking apparatus is provided.
A fourth aspect of the present invention is to provide a readable storage medium.
In view of the above, according to a first aspect of the present invention, there is provided a control method of a cooking apparatus, comprising: responding to a starting instruction of a target cooking menu, and controlling a heating device of the cooking equipment to operate, wherein the target cooking menu corresponds to a first cooking stage and a second cooking stage which operate in sequence; acquiring detection information in a cooking cavity of the cooking equipment based on the operation of the heating device; and determining the operation results of the first cooking stage and the second cooking stage according to the detection information.
According to the technical scheme, the control method of the cooking equipment can determine the current cooking stage in the process of executing menus such as tinfoil packages during cooking, and a user can determine the maturity of the cooked food according to the current cooking stage.
Specifically, the target cooking menu is a tinfoil menu, which is a menu that is prepared by wrapping cooked food materials with tinfoil and putting the wrapped food materials into cooking equipment for cooking, as the name implies, and is common such as tinfoil needle mushrooms, tinfoil grilled fish and the like.
Therefore, the common point of the tinfoil oven menus is that food is cooked through tinfoil wrapping, so that certain moisture content of the menus can be kept in baking with a baking function, and the menus have unique braising and baking flavors.
During cooking, the water gradually evaporates. Tinfoil wrapped food cannot be completely sealed, otherwise the wrapped tinfoil will gradually expand to the opening.
During the ripening process of the food, the moisture content gradually decreases, and the moisture content of the finally ripened food should be within a reasonable range so as to ensure the taste of the food.
Specifically, a starting instruction of a target cooking menu is received, the target cooking instruction is responded, and the heating device is controlled to operate, so that the food material is cooked.
And in the process of cooking the food material, the food wrapped by the tinfoil can continuously emit moisture outwards, the tinfoil wrapping the food material is placed in the cooking cavity, and the detection information in the cooking cavity of the cooking equipment is obtained, so that the operation results of the first cooking stage and the second cooking stage are determined according to the detection information.
In addition, the control method of the cooking device provided by the technical scheme of the invention also has the following additional technical characteristics:
in the above technical solution, the detection information includes humidity information; determining the operation results of the first cooking stage and the second cooking stage according to the detection information, comprising: determining the humidity change rate according to the humidity information; and determining the operation results of the first cooking stage and the second cooking stage according to the comparison result of the humidity change rate and the preset rate threshold.
In the process of cooking food materials, food wrapped by the tin foil can continuously emit moisture outwards, the tin foil wrapping the food materials is placed in a cooking cavity, and the moisture of the dispersed air can be detected, so that the maturity of the food materials can be measured by detecting the humidity change condition in the cooking cavity, specifically, the humidity change rate in the cooking cavity is determined, the humidity change rate is compared with the preset humidity change rate which is set before, and the cooking stage in a target cooking menu corresponding to the current cooking result of the food materials is determined according to the comparison result.
In the above technical solution, the humidity change rate includes a first humidity change rate, the preset rate threshold includes a first preset rate threshold, and the operation results of the first cooking stage and the second cooking stage are determined according to the comparison result between the humidity change rate and the preset rate threshold, including: based on the first rate of humidity change being greater than a first preset rate threshold, an end of the first cooking stage run is determined.
In this technical scheme, first cooking stage can be understood as the first time of cooking, wherein, the first time of cooking is cooked the food material of being wrapped up by the tin foil to the food material that is cooked can be cooked thoroughly. Specifically, the first cooking stage is judged as follows: and comparing the first humidity change rate determined according to the humidity information with a first preset rate threshold, and considering that the operation of the first cooking stage is finished under the condition that the first humidity change rate is greater than the first preset rate threshold.
In one of the technical solutions, the first cooking stage includes a cooking start and a cooking end, where the cooking start may be understood as a time when the heating apparatus starts to operate, and the cooking end is a time corresponding to a first humidity change rate greater than a first preset rate threshold.
According to the technical scheme, the maturity of the food material is determined according to the comparison result by comparing the first humidity change rate with a first preset rate threshold. In the process, the user can control the cooking equipment, the situation that the food materials are burnt or not cooked thoroughly is reduced, and the successful cooking probability of the food materials is improved.
In any of the above technical solutions, the determining the humidity change rate according to the humidity information, where the humidity information includes a first time corresponding to the first humidity value and the record of the first humidity value, and a second time corresponding to the second humidity value and the record of the second humidity value, includes: determining a first time difference value according to the first time and the second time; determining a first humidity difference value according to the first humidity value and the second humidity value; and taking the ratio of the first humidity difference value to the first time difference value as the first humidity change rate.
In the technical solution, a determination process of the first humidity change rate is specifically defined, specifically, the humidity information is periodically detected and recorded when the heating device is running, and it can be understood that, when each humidity measurement is performed, a time when the humidity value is measured is recorded, so as to determine a humidity difference value according to two adjacent humidity values, determine a time difference value corresponding to two adjacent humidity measurements, and calculate a ratio of the humidity difference value to the time difference value, thereby obtaining the humidity change rate.
In any of the above technical solutions, the detecting information includes image information, and the determining the operation results of the first cooking stage and the second cooking stage according to the detecting information includes: switching from the first image to the second image based on the image information, and determining that the operation of the first cooking stage is finished; wherein, in the first image, the cooked food material is completely wrapped by the tinfoil; in the second image, the cooked food material is not completely wrapped by the tinfoil.
In the technical scheme, when the cooked food is wrapped by the tinfoil and put into the cooking cavity, the cooked food is completely wrapped by the tinfoil, the water in the cooked food can be emitted along with the heated cooked food, so that the tinfoil expands, and the cooked food wrapped by the tinfoil is about to enter a balance state by dispersing wind and water outside the tinfoil, so that whether the cooking in the first cooking stage is finished or not can be judged by judging whether the image information is switched from the first image to the second image or not.
In the embodiment, the cooking condition of the first cooking stage is judged according to the image information, multiple judgment modes are provided for the cooking condition of the target cooking menu, and under the condition that the cooking equipment is provided with the image acquisition device, the multiplexing of the image acquisition device is realized, so that the manufacturing cost of the cooking equipment is reduced.
In any of the above technical solutions, the humidity change rate further includes a second humidity change rate, the preset rate threshold further includes a second preset rate threshold, the operation results of the first cooking stage and the second cooking stage are determined according to a comparison result between the humidity change rate and the preset rate threshold, and the method further includes: and determining that the second cooking stage operation is finished based on the second humidity change rate being greater than a second preset rate threshold.
In this technical scheme, the second cooking stage can be understood as the second time of cooking, wherein, the second time of cooking is promptly cooked to the food material that is wrapped up by the tin foil to the food material that is cooked can be cooked thoroughly. Specifically, the second cooking stage is judged as follows: and comparing the second humidity change rate determined according to the humidity information with a second preset rate threshold, and considering that the second cooking stage is finished when the second humidity change rate is greater than the second preset rate threshold.
In one of the technical solutions, the second cooking stage includes a cooking start and a cooking end, where the cooking start may be understood as a time when the heating device starts to operate, and the cooking end is a time corresponding to a second humidity change rate greater than a second preset rate threshold.
In the technical scheme, the second humidity change rate is compared with a second preset rate threshold value, so that the maturity of the food material is determined according to the comparison result. In the process, the user can control the cooking equipment, the situation that the food materials are burnt or not cooked thoroughly is reduced, and the successful cooking probability of the food materials is improved.
In any of the above technical solutions, the determining the humidity change rate according to the humidity information includes: determining a second time difference value according to the third time and the fourth time; determining a second humidity difference value according to the third humidity value and the fourth humidity value; and taking the ratio of the second humidity difference value to the second time difference value as a second humidity change rate.
In the technical solution, a determination process of the second humidity change rate is specifically defined, specifically, the humidity information is periodically detected and recorded when the heating device is running, and it can be understood that, when each humidity measurement is performed, a time when the humidity value is measured is recorded, so as to determine a humidity difference value according to two adjacent humidity values, determine a time difference value corresponding to two adjacent humidity measurements, and calculate a ratio of the humidity difference value to the time difference value, thereby obtaining the humidity change rate.
In any of the above technical solutions, the target cooking menu operation is ended based on the end of the second cooking stage operation.
In the technical scheme, a judgment standard of the target cooking menu operation end is specifically defined, and specifically, when the second cooking stage cooking end is determined, the target cooking menu operation end is considered.
It will be appreciated that the target cooking recipe defined herein is divided into a first cooking stage and a second cooking stage at run time, wherein after the first cooking stage cooking run is completed, the cooking appliance enters the second cooking stage to cook the food item a second time.
In any of the above technical solutions, the heating device is controlled to stop operating based on the end of the first cooking stage; and controlling the heating device to start running again based on the detected opening and closing signal of the door body of the cooking equipment so as to enter a second cooking stage.
In this technical scheme, specifically, the transition mode when first culinary art stage carries out the transition to the second culinary art stage has been injectd specifically, after first culinary art stage culinary art finishes, control heating device stop operation to for the user opens the door body and makes the prerequisite and prepare, reduce the user when opening the door body, burnt by the heating device of operation, in order to improve cooking equipment's security in the edible process.
In any of the above technical solutions, the switching signal of the door body is used for representing a judgment mode that whether the user opens the door body to take out the cooked food material and further process the food material, specifically, after the user takes out the food material from the cooking cavity, the user can process the cooked food material, such as putting in seasoning, and after the switching signal is detected, the user considers that the processed food material has been put into the cooking cavity, and at this time, the heating device is controlled to start operation again, so that the food material enters the second cooking stage.
In any of the above technical solutions, the second cooking stage includes a cooking start and a cooking end as the first cooking stage, where the cooking start in the second cooking stage may be when the heating apparatus starts to operate again, and the cooking end may be a corresponding time when the second humidity change rate is greater than the second preset rate threshold.
In any of the above technical solutions, controlling the heating device to start operation again specifically includes: and acquiring a target temperature value, and controlling the heating device to start operation again according to the target temperature value.
In this technical solution, considering that the cooking parameters of each cooking stage are different, before the cooking apparatus enters the second cooking stage, the target temperature value of the second cooking stage needs to be obtained, so that the cooking apparatus can operate according to the respective target temperature value in each cooking stage.
In any of the above technical solutions, the heating device is controlled to stop operating based on the end of the operation of the target cooking menu.
In this technical scheme, through control heating device bring to rest to reduce at cooking equipment according to the end of the operation of target culinary art menu, heating device continuously operates, the waste of the energy that causes, simultaneously, also just make the prerequisite for the user opens a body and prepare, reduce the user when opening a body, scalded by the heating device who moves, in order to improve cooking equipment at the security of edible in-process.
In any of the above technical solutions, the method further includes: and controlling a display device of the cooking equipment to output a cooking stage corresponding to the target cooking menu.
In the technical scheme, the cooking stage is output, so that a user can know the cooking state of the current food material, the time of the user is reasonably arranged, and long-time waiting of the user is reduced when the cooking equipment runs.
In any of the above technical solutions, the display device may directly display the characters such as "the first cooking stage" and "the second cooking stage".
In any of the above technical solutions, the display device may be a control display panel of the cooking apparatus.
In any of the above technical solutions, the prompt information is output based on the end of the operation of the first cooking stage and/or the second cooking stage.
In the technical scheme, the user can know the cooking state of the current cooking equipment in time by outputting the prompt information, and the prompt information corresponding to the first cooking stage is output, so that the user can process food materials in time, such as adding seasonings, and the waiting time for the cooking equipment to enter the second cooking stage is reduced.
Specifically, the prompt message corresponding to the first cooking stage may be "take out a dish, open tinfoil and prepare for secondary heating".
The prompt information corresponding to the second cooking stage can be output, such as characters of 'end of cooking, please eat in time' and the like, in the process, the prompt information is output to remind the user to eat in time, and the situations that the cooked food materials are forgotten and the best eating time is missed are reduced.
According to a second aspect of the present invention, there is provided one of cooking apparatuses, comprising: the cooking device comprises a body, a heating device and a control device, wherein the body is provided with a cooking cavity; a heating device; the detection device is used for detecting the cooking cavity to obtain detection information; control means connected to the heating means and the detection means for carrying out the steps of the method of controlling a cooking apparatus as claimed in any one of the preceding claims.
According to a third aspect of the present invention, there is provided a second cooking apparatus, comprising: a processor; a memory having stored thereon a program or instructions executable on the processor, the program or instructions when executed by the processor implementing the steps of the method of controlling a cooking apparatus as claimed in any one of the preceding claims.
According to a fourth aspect of the invention, there is provided a readable storage medium having stored thereon a program or instructions which, when executed by a processor, carry out the steps of a method of controlling a cooking apparatus as in any one of the above.
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 control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 shows a flow chart of a control method of a cooking apparatus according to an embodiment of the present invention;
FIG. 3 illustrates a schematic flow chart for determining a first rate of humidity change in accordance with one embodiment of the present invention;
fig. 4 shows a flow chart of a control method of a further cooking apparatus according to an embodiment of the invention;
fig. 5 illustrates a schematic configuration of a cooking apparatus according to an embodiment of the present invention;
FIG. 6 illustrates a connection diagram of a control device to various components according to one embodiment of the present invention;
fig. 7 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. 5 to 7 is:
502 body, 5022 cooking cavity, 504 detection device, 506 heating device, 508 control device, 510 display device, 512 temperature measurement device, 700 cooking equipment, 702 processor and 704 memory.
Detailed Description
So that the manner in which the above recited aspects, features and advantages of the present invention can be understood in detail, a more particular description of the invention, briefly summarized above, may be had by reference to the embodiments thereof which are illustrated in 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.
Example one
As shown in fig. 1, according to an embodiment of the present invention, the present invention provides a control method of a cooking apparatus, wherein the cooking apparatus includes a body provided with a cooking cavity and a heating device for heating food in the cooking cavity, and the control method of the cooking apparatus includes:
102, receiving a starting instruction for indicating starting of a target cooking menu, wherein the target cooking menu corresponds to a first cooking stage and a second cooking stage which operate in sequence;
104, responding to a starting instruction, and controlling the heating device to operate;
106, acquiring detection information in the cooking cavity under the condition that the heating device operates;
and step 108, determining the operation results of the first cooking stage and the second cooking stage according to the detection information.
The embodiment of the application provides a control method of a cooking device, by operating the control method, in the process of executing menus such as tinfoil packages and the like in cooking, the current cooking stage can be determined, a user can determine the maturity of cooked food materials according to the current cooking stage, and in the process, the user can know the maturity of the food materials, so that the success rate of cooking of the food materials can be improved.
Specifically, the target cooking menu is a tinfoil menu, which is a menu that is prepared by wrapping cooked food materials with tinfoil and putting the wrapped food materials into cooking equipment for cooking, as the name implies, and is common such as tinfoil needle mushrooms, tinfoil grilled fish and the like.
Therefore, the common point of the tinfoil oven menus is that food is cooked through tinfoil wrapping, so that certain moisture content of the menus can be kept in baking with a baking function, and the menus have unique braising and baking flavors.
During cooking, the water gradually evaporates. Tinfoil wrapped food cannot be completely sealed, otherwise the wrapped tinfoil will gradually expand to the opening.
During the ripening process of the food, the moisture content gradually decreases, and the moisture content of the finally ripened food should be within a reasonable range so as to ensure the taste of the food.
Specifically, a starting instruction of a target cooking menu is received, the target cooking instruction is responded, and the heating device is controlled to operate, so that the food material is cooked.
And in the process of cooking the food material, the food wrapped by the tinfoil can continuously emit moisture outwards, the tinfoil wrapping the food material is placed in the cooking cavity, and the detection information in the cooking cavity of the cooking equipment is obtained, so that the operation results of the first cooking stage and the second cooking stage are determined according to the detection information.
Example two
In one embodiment, as shown in FIG. 2, the detection information includes humidity information; determining the operation results of the first cooking stage and the second cooking stage according to the detection information, comprising:
and step 204, comparing the humidity change rate with a preset rate threshold, and determining the operation results of the first cooking stage and the second cooking stage according to the comparison result.
In the process of cooking food materials, food wrapped by the tin foil can continuously emit moisture outwards, the tin foil wrapping the food materials is placed in the cooking cavity, and the moisture of the dispersed air can be detected, so that the maturity of the food materials can be measured by detecting the humidity change condition in the cooking cavity, specifically, the humidity change rate in the cooking cavity is determined, the humidity change rate is compared with the preset humidity change rate which is set before, and the cooking stage in the target cooking menu corresponding to the current cooking result of the food materials is determined according to the comparison result.
EXAMPLE III
In this embodiment, if the humidity change rate corresponding to the first cooking stage is a first humidity change rate, and the preset rate threshold corresponding to the first cooking stage is a first preset rate threshold, determining the operation results of the first cooking stage and the second cooking stage according to the comparison result includes: and under the condition that the first humidity change rate is not lower than a first preset rate threshold value, judging that the first cooking stage operation is finished.
In this embodiment, the first cooking stage may be understood as a first cooking, wherein the first cooking is to cook the tin foil wrapped food material, so that the cooked food material may be cooked. Specifically, the first cooking stage is judged as follows: and comparing the first humidity change rate determined according to the humidity information with a first preset rate threshold, and considering that the operation of the first cooking stage is finished under the condition that the first humidity change rate is greater than the first preset rate threshold.
In one embodiment, the first cooking phase comprises a cooking start and a cooking end, wherein the cooking start may be understood as a time when the operation of the heating device is started, and the cooking end is a time when the first humidity change rate is greater than the first preset rate threshold.
In this embodiment, the maturity of the food material is determined according to the comparison result by comparing the first humidity change rate with a first preset rate threshold. In the process, the user can control the cooking equipment, the situation that the food materials are burnt or not cooked thoroughly is reduced, and the successful cooking probability of the food materials is improved.
In one embodiment, in a case that the first humidity change rate is lower than a first preset rate threshold, it is determined that the first cooking stage is not ended, and at this time, the heating device is controlled to continue to operate, so as to cook the food material.
In any of the above embodiments, the humidity information includes a first humidity value, a second humidity value, a first time and a second time, wherein the first time is a time when the first humidity value is recorded, and the second time is a time when the second humidity value is recorded, wherein the first time is a time closer to the current time than the second time, and wherein the first time and the second time are expressed in the form of hours-minutes-seconds.
As shown in fig. 3, determining a humidity rate of change based on the humidity information includes:
In this embodiment, the determination process of the first humidity change rate is specifically defined, specifically, the humidity information is periodically detected and recorded when the heating device is running, and it can be understood that, when each humidity measurement is performed, the time when the humidity value is measured is recorded, so as to determine the humidity difference value according to two adjacent humidity values, and at the same time, the time difference value corresponding to two adjacent humidity measurements is determined, and the ratio of the humidity difference value to the time difference value is calculated, so as to obtain the humidity change rate.
Example four
In this embodiment, the detecting information includes image information, and determining the operation results of the first cooking stage and the second cooking stage according to the detecting information includes: switching from the first image to the second image based on the image information, and determining that the operation of the first cooking stage is finished; wherein, in the first image, the cooked food material is completely wrapped by the tinfoil; in the second image, the cooked food material is not completely wrapped by the tinfoil.
In this embodiment, considering that the cooked food is completely wrapped by the tinfoil when the cooked food is wrapped by the tinfoil and placed into the cooking cavity, as the cooked food is heated, moisture in the cooked food is emitted to cause the tinfoil to expand, and at this time, the cooked food wrapped by the tinfoil is about to enter a balanced state by emitting the wind and the moisture to the outside of the tinfoil, so that whether the cooking in the first cooking stage is finished can be determined by judging whether the image information is switched from the first image to the second image.
In the embodiment, the cooking condition of the first cooking stage is judged according to the image information, multiple judgment modes are provided for the cooking condition of the target cooking menu, and under the condition that the cooking equipment is provided with the image acquisition device, the image acquisition device is reused, so that the manufacturing cost of the cooking equipment is reduced.
EXAMPLE five
In this embodiment, if the humidity change rate corresponding to the second cooking stage is a second humidity change rate, and the preset rate threshold corresponding to the second cooking stage is a second preset rate threshold, determining the operation results of the first cooking stage and the second cooking stage according to the comparison result includes: and under the condition that the second humidity change rate is not lower than a second preset rate threshold value, judging that the operation of the second cooking stage is finished.
In this embodiment, the second cooking stage may be understood as a second cooking, wherein the second cooking is to cook the tin foil wrapped food material, so that the cooked food material may be cooked. Specifically, the second cooking stage is judged as follows: and comparing the second humidity change rate determined according to the humidity information with a second preset rate threshold, and considering that the operation of the second cooking stage is finished under the condition that the second humidity change rate is greater than the second preset rate threshold.
In one embodiment, the second cooking phase comprises a cooking start and a cooking end, wherein the cooking start may be understood as a time when the operation of the heating device is started, and the cooking end, i.e. a time when the second humidity change rate is greater than the second preset rate threshold.
In this embodiment, the ripeness of the food material is determined according to the comparison result by comparing the second humidity change rate with the second preset rate threshold. In the process, the user can control the cooking equipment, the situation that the food materials are burnt or not cooked thoroughly is reduced, and the successful cooking probability of the food materials is improved.
In one embodiment, when the second humidity change rate is lower than the second preset rate threshold, it is determined that the second cooking stage is not finished, and at this time, the heating device is controlled to continue to operate, so as to cook the food material.
In one embodiment, the values of the first preset rate threshold and the second preset rate threshold may be the same or different, and the values are related to the type of the food material to be cooked.
In any of the above embodiments, the humidity information includes a third humidity value, a fourth humidity value, a third time and a fourth time, wherein the third time is a time when the third humidity value is recorded, and the fourth time is a time when the fourth humidity value is recorded, wherein the third time is a time close to the current time compared to the fourth time, and the fourth time is closer to the current time than to the first time, and wherein the third time and the fourth time are expressed in hour-minute-seconds. Wherein determining the rate of change of humidity based on the humidity information comprises: calculating a time difference value between the third moment and the fourth moment to obtain a second time difference value;
calculating a humidity difference value between the third humidity value and the fourth humidity value to obtain a second humidity difference value;
and calculating the ratio of the second humidity difference value to the second time difference value, and taking the ratio as the second humidity change rate.
In this embodiment, the determination process of the second humidity change rate is specifically defined, specifically, the humidity information is periodically detected and recorded when the heating device is running, and it can be understood that, when each humidity measurement is performed, the time when the humidity value is measured is recorded, so as to determine the humidity difference value according to two adjacent humidity values, and at the same time, the time difference value corresponding to two adjacent humidity measurements is determined, and the ratio of the humidity difference value to the time difference value is calculated, so as to obtain the humidity change rate.
In any of the above embodiments, the target cooking menu operation is ended at the end of the second cooking stage operation.
In this embodiment, the judgment criterion of the target cooking menu operation end is specifically defined, and specifically, when the second cooking stage cooking end is determined, the target cooking menu operation end is considered.
It can be understood that the target cooking menu defined in the present application is divided into a first cooking stage and a second cooking stage during operation, wherein after the first cooking stage is finished, the cooking device enters the second cooking stage so as to cook the food material for the second time.
EXAMPLE six
In any of the above embodiments, the heating means is controlled to stop operating when the first cooking stage operation is finished; and under the condition that the opening and closing signal of the door body of the cooking equipment is detected, controlling the heating device to start running again so as to enter a second cooking stage.
In this embodiment, a transition mode when the first cooking stage is transitioned to the second cooking stage is specifically defined, and specifically, after the cooking in the first cooking stage is finished, the heating device is controlled to stop operating, so that a precondition is prepared for a user to open a door body, scalding of the operating heating device when the user opens the door body is reduced, and safety of the cooking device in an eating process is improved.
In any of the above embodiments, the switching signal of the door body is used to represent a determination manner that whether the user opens the door body to take out the cooked food material and further process the food material, specifically, after the user takes out the food material from the cooking cavity, the user may process the cooked food material, such as putting in seasoning, and after the switching signal is detected, the user considers that the processed food material has been put into the cooking cavity, and at this time, the heating device is controlled to start operation again, so that the food material enters the second cooking stage.
In one embodiment, the switch signal comprises an on signal and an off signal, and it is understood that after determining that the on signal is received, it is determined whether the off signal is received, and when the off signal is received, the heating device is controlled to start the operation again to enter the second cooking stage.
In any of the above embodiments, the second cooking stage includes a cooking start and a cooking end, as in the first cooking stage, wherein the cooking start in the second cooking stage may be when the heating device starts to operate again, and the cooking end may be a time corresponding to when the second humidity change rate is greater than the second preset rate threshold.
In any of the above embodiments, the operation of the heating device is started again, which specifically includes: and acquiring a target temperature value, and controlling the heating device to start operation again, wherein the target temperature of the heating device during operation is the target temperature value.
In this embodiment, it is considered that the cooking parameters of each cooking stage are different, and therefore, before the cooking apparatus enters the second cooking stage, the target temperature value of the second cooking stage is acquired, so that the cooking apparatus can operate according to the respective target temperature value in each cooking stage.
In any of the above embodiments, the values of the first preset rate threshold and the second preset rate threshold are 0.
In this embodiment, when the values of the first preset rate threshold and the second preset rate threshold are 0, that is, the cooked food material is in a stable state during the cooking process, so that the cooked food material has a better taste.
In any of the above embodiments, the heating means is controlled to stop operating based on the end of the target cooking menu operation.
In this embodiment, through control heating device bring to rest to reduce at cooking equipment according to the operation of target culinary art menu after, heating device continuously operates, the waste of the energy that causes, simultaneously, also just make the prerequisite for the user opens a body and prepare, reduce the user when opening a body, scalded by the heating device who operates, in order to improve cooking equipment in the security of eating in-process.
In any of the above embodiments, the cooking apparatus further comprises a display device, wherein the control method of the cooking apparatus further comprises: and controlling the display device to output the cooking stage corresponding to the target cooking menu.
In the embodiment, the cooking stage is output, so that the user can know the cooking state of the current food material, the time of the user is reasonably arranged, and the long-time waiting of the user is reduced when the cooking equipment runs.
In any of the above embodiments, the display device may directly display the characters such as "the first cooking stage" and "the second cooking stage".
In any of the above embodiments, the display device may be a control display panel of the cooking apparatus.
In any of the above embodiments, a prompt is output based on the end of the first cooking stage and/or the second cooking stage run.
In this embodiment, the prompt information is output so that the user can know the current cooking state of the cooking device in time, and the prompt information corresponding to the first cooking stage is output so that the user can process the food material in time, such as adding seasonings, to reduce the waiting time for the cooking device to enter the second cooking stage.
Specifically, the prompt message corresponding to the first cooking stage may be "take out a dish, open tinfoil and prepare for secondary heating".
The prompt information corresponding to the second cooking stage can be output, such as characters of 'end of cooking, please eat in time' and the like, in the process, the prompt information is output to remind the user to eat in time, and the situations that the cooked food materials are forgotten and the best eating time is missed are reduced.
In any of the above embodiments, the target cooking menu is a tinfoil menu.
In an embodiment, the tinfoil menu can be displayed in a page with a cooking menu selected by the cooking equipment as a type of cooking menu, and after the type of menu is selected, the method can be executed to further realize automatic cooking of the type of menu, so that the success rate of cooking the type of food material is improved in the process.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
In this embodiment, as shown in fig. 4, the operation process of the cooking apparatus is defined, and specifically, includes:
In this embodiment, in the process of the first cooking, the tinfoil including the food material is not manually opened, and in the process of the second cooking, the tinfoil including the food material is manually opened, and by setting a first preset speed threshold and a second preset speed threshold, the judgment standards of the cooking results under the conditions that the tinfoil is not opened and the tinfoil is manually opened are respectively represented, so as to ensure that the moisture content of the finally matured food is within a reasonable range, and thus the mouthfeel of the food can be ensured.
The output reminding information can be similar prompting content characters such as 'take out a dish, open tinfoil for secondary heating' and the like.
EXAMPLE seven
In this embodiment, a cooking apparatus is specifically defined, as shown in fig. 5, which comprises: the cooking system comprises a body 502, the body 502 is provided with a cooking cavity 5022, a heating device 506 capable of heating food materials in the cooking cavity 5022, a detection device 504 capable of measuring detection information in the cooking cavity 5022, and a control device 508 connected with the detection device 504 and the heating device 506, wherein the control device 508 can realize the steps of the control method of any one cooking device.
An embodiment of the present application provides a cooking apparatus, wherein the control device 508 can control to receive the detection information output by the detection device 504, and control the heating device 506 to operate, so as to implement the control method of any one of the above cooking apparatuses, therefore, in the process of executing a menu such as a tinfoil package during cooking, a current cooking stage can be determined, and a user can determine the maturity of the cooked food material according to the current cooking stage, in this process, since the user can know the maturity of the food material, the success probability of cooking the food material can be improved.
Specifically, the embodiment of the application is realized based on the following principle that the common point of the tinfoil type oven menus is that the food to be cooked is wrapped by tinfoil, so that certain moisture content of the menus can be kept in baking with a baking function, and the menus have unique braising and baking flavors.
During cooking, the water gradually evaporates. Tinfoil wrapped food cannot be completely sealed, otherwise the wrapped tinfoil will gradually expand to the opening.
During the ripening process of the food, the moisture content gradually decreases, and the moisture content of the finally ripened food should be within a reasonable range so as to ensure the taste of the food.
Specifically, a starting instruction of a target cooking menu is received, the target cooking instruction is responded, and the heating device is controlled to operate, so that the food material is cooked.
And in the process of cooking the food material, the food wrapped by the tinfoil can continuously emit moisture outwards, the tinfoil wrapping the food material is placed in the cooking cavity, and the detection information in the cooking cavity of the cooking equipment is obtained, so that the operation results of the first cooking stage and the second cooking stage are determined according to the detection information.
The detection information may be humidity information, so the maturity of the food material can be measured by detecting a humidity change condition in the cooking cavity in the embodiment of the application, specifically, the humidity change rate in the cooking cavity is determined, the humidity change rate is compared with a preset humidity change rate set in advance, and a cooking stage in a target cooking menu corresponding to a current cooking result of the food material is determined according to a comparison result.
In one embodiment, the detection information may also be image information, considering that when the cooked food material is wrapped by the tinfoil and placed in the cooking cavity 5022, the cooked food material is completely wrapped by the tinfoil, as the cooked food material is heated, moisture in the cooked food material is emitted to cause the tinfoil to expand, and at this time, the cooked food material wrapped by the tinfoil is about to enter a balanced state by dispersing wind and moisture out of the tinfoil, so that whether the cooking in the first cooking stage is finished or not can be determined by determining whether the image information is switched from the first image to the second image.
In the embodiment, the cooking condition of the first cooking stage is judged according to the image information, multiple judgment modes are provided for the cooking condition of the target cooking menu, and under the condition that the cooking equipment is provided with the image acquisition device, the image acquisition device is reused, so that the manufacturing cost of the cooking equipment is reduced.
In any of the above embodiments, the heating device 506 may be one or more of a microwave heating device 506, a heating pipe, and a hot air heating device 506.
In any of the above embodiments, the cooking apparatus further includes a display device 510, and the display device 510 is connected to the control device 508 and is used for displaying the prompt information and the operation result of the target cooking menu.
In any of the above embodiments, the detection device 504 is a humidity detection device, which is disposed in the cooking cavity 5022.
In this embodiment, the humidity detection device may be disposed in the cooking cavity 5022, so that the humidity detection device directly detects the humidity value in the cooking cavity 5022, and in this position, since the humidity detection device is located in the cooking cavity 5022, the humidity detection device needs to bear a higher temperature, and thus in this case, the humidity detection device needs to have a higher high temperature resistance.
In one of the embodiments, the humidity detecting device is disposed at the air outlet of the cooking cavity 5022.
In this embodiment, it is considered that oil stain is the main factor that influences the degree of cleanness in the cooking cavity 5022, and the food material in the cooking cavity 5022 can produce air flow when cooking, and oil stain can be mixed in the air and flow, therefore, through setting the humidity detection device at the air outlet position, characterize the degree of cleanness in the cooking cavity 5022 with the oil stain condition at the air outlet position, so as to improve the accuracy of judging the degree of cleanness in the cooking cavity 5022.
In any of the above embodiments, a fan is disposed at the air outlet, wherein the fan is configured to accelerate the gas exchange between the cooking cavity 5022 and the external environment.
In any of the above embodiments, the body 502 is further provided with an air duct, wherein the air duct is communicated with the cooking cavity 5022, and the humidity detection device is located in the air duct.
In this embodiment, the air duct is disposed through the limiting body 502, and the humidity detection device is disposed in the air duct, so that in the cooking process of the cooking device for cooking the food material, the temperature borne by the humidity detection device is reduced relative to the temperature borne by the humidity detection device when the humidity detection device is directly disposed in the cooking cavity 5022.
Based on the above, the above embodiments of the present application can be adapted to various types of sensors, and the adaptation type of the used sensors is improved.
In any of the above embodiments, the humidity detection means comprises a humidity sensor or an oxygen sensor.
In the embodiment, the humidity detection device comprises a humidity sensor, the humidity sensor can be used for directly acquiring a humidity value, the technology of the current humidity sensor is stable, and the operation reliability of the cooking equipment is ensured; wherein, humidity detection device includes oxygen sensor, wherein, utilizes oxygen sensor to realize the detection of humidity, and at this in-process, can realize the multiplexing of current sensor, is convenient for reduce cooking equipment's manufacturing cost.
In any of the above embodiments, the humidity sensor comprises: a resistive humidity sensor or a capacitive humidity sensor.
In this embodiment, resistance humidity sensor and capacitanc humidity transducer belong to the sensor that adopts the humidity sensitive material, this type of sensor is through surface contact steam, steam can influence the dielectric constant epsilon of material, change delta epsilon through gathering dielectric constant, convert corresponding electrical signal into, judge current humidity condition, because the area that above-mentioned sensor and steam contact can be caused to a large amount of accumulations of oil stain or food residue, consequently, can represent the accumulational condition of oil stain or food residue in the cooking chamber 5022 through the humidity value of resistance humidity transducer and capacitanc humidity transducer output.
In one embodiment, in the case that the humidity detection means comprises an oxygen sensor, the determination of the humidity value, in particular, the control means 508 is configured to: acquiring a current value corresponding to oxygen ions in the oxygen sensor when the oxygen sensor is in operation, and comparing the current value with a preset mapping relation to further determine a humidity value corresponding to the current value, wherein the mapping relation is the mapping relation between the current value and the humidity value.
In the embodiment, the oxygen sensor heats materials such as zirconia at high temperature, has a catalytic effect on oxygen passing through the materials, can form oxygen ions in the materials, and can judge the current humidity information by acquiring the current of the oxygen ions, so that the current value of the oxygen ions is acquired, and the humidity value can be directly determined according to the prestored mapping relation.
In any of the above embodiments, the humidity detection device may also be a device for indirectly detecting humidity, such as a temperature sensor, infrared, etc. for roughly describing the current humidity situation by detecting the steam temperature, or a meat probe, etc.
In one embodiment, fig. 6 shows the connection relationship between the control device and other devices, and as shown in fig. 6, the cooking apparatus further comprises a temperature measuring device 512, wherein the temperature measuring device 512 is connected to the control device 508 for measuring the temperature value in the cooking cavity 5022 and feeding the measured temperature value back to the control device 508, so that the control device 508 controls the operation of the heating device 506 according to the measured temperature value.
In any of the above embodiments, the control device 508 controls the operation of the heating device 506 by using a temperature-reaching control scheme, specifically, for example, the second cooking stage, controls the heating device 506 to increase the heating power in the case that the measured temperature value is smaller than the target temperature value, and controls the heating device 506 to decrease the heating power in the case that the measured temperature value is greater than the target temperature value, so that the measured temperature value fluctuates between the target temperature values.
In the description of the present invention, it should be noted that the "cooking device" mentioned in the present invention may include any cooking device capable of cooking food, including but not limited to a microwave oven, an electric oven, and a steam oven, to which the embodiments of the present invention can be applied.
Example eight
In one embodiment, as shown in fig. 7, there is provided a cooking apparatus 700 including: a processor 702; a memory 704, the memory 704 having stored thereon a program or instructions executable on the processor 702, the program or instructions when executed by the processor implementing the steps of the method of controlling a cooking apparatus as in any one of the above.
In this embodiment, a cooking apparatus 700 is provided, where the cooking apparatus 700 includes, for example, a processor 702 and a memory 704, where the processor 702 executes a program or an instruction stored in the memory 704 to implement the control method of the cooking apparatus according to any one of the above descriptions, and therefore, all the advantageous technical effects of the control method of the cooking apparatus according to any one of the above descriptions are not repeated herein.
In the description of the present invention, it should be noted that the "cooking device" mentioned in the present invention may include any cooking device capable of cooking food, including but not limited to a microwave oven, an electric oven, and a steam oven, to which the embodiments of the present invention can be applied.
Example nine
In one embodiment, a readable storage medium is provided, on which a program or instructions are stored, which when executed by a processor, implement the steps of a method of controlling a cooking apparatus as in any one of the above.
When the program or the instructions stored on the readable storage medium provided by the present invention are executed, the steps of the control method for a cooking apparatus as described in any one of the above can be implemented, and therefore, the readable storage medium has all the beneficial technical effects of the control method for a cooking apparatus as described in any one of the above, and is not described herein again.
In the description of the present invention, the terms "plurality" or "a plurality" refer to two or more, and unless otherwise specifically limited, the terms "upper", "lower", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are merely for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; 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 of the present invention, 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 the present invention, 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 (13)
1. A control method of a cooking apparatus, characterized by comprising:
responding to a starting instruction of a target cooking menu, and controlling a heating device of the cooking equipment to operate, wherein the target cooking menu corresponds to a first cooking stage and a second cooking stage which are operated in sequence;
acquiring detection information in a cooking cavity of the cooking equipment based on the operation of the heating device;
determining operation results of the first cooking stage and the second cooking stage according to the detection information;
determining the maturity of the cooked food material according to the current cooking stage;
the target cooking menu is a tinfoil menu;
after the first cooking stage cooking operation is finished, the cooking device enters the second cooking stage so as to cook the food material for the second time;
the detection information includes humidity information;
the determining the operation results of the first cooking stage and the second cooking stage according to the detection information comprises:
determining a humidity change rate according to the humidity information;
determining operation results of the first cooking stage and the second cooking stage according to a comparison result of the humidity change rate and a preset rate threshold;
the detecting information includes image information, and the determining the operation results of the first cooking stage and the second cooking stage according to the detecting information includes:
switching from a first image to a second image based on the image information, and determining that the first cooking stage operation is finished;
wherein, in the first image, the cooked food material is completely wrapped by the tinfoil; in the second image, the cooked food is not completely wrapped by the tinfoil;
the humidity change rate comprises a first humidity change rate, the preset rate threshold comprises a first preset rate threshold, and the operation results of the first cooking stage and the second cooking stage are determined according to the comparison result of the humidity change rate and the preset rate threshold, wherein the operation results comprise:
determining that the first cooking stage run is finished based on the first rate of humidity change being greater than the first preset rate threshold.
2. The control method of a cooking apparatus according to claim 1,
the humidity information includes a first humidity value and a first time corresponding to recording the first humidity value, and a second humidity value and a second time corresponding to recording the second humidity value, and determining a humidity change rate according to the humidity information includes:
determining a first time difference value according to the first time and the second time;
determining a first humidity difference value according to the first humidity value and the second humidity value;
taking a ratio of the first humidity difference to the first time difference as the first humidity rate of change.
3. The method of controlling a cooking apparatus according to claim 1 or 2, wherein the humidity change rate further includes a second humidity change rate, the preset rate threshold further includes a second preset rate threshold, and the determining the operation results of the first cooking stage and the second cooking stage according to the comparison result of the humidity change rate and the preset rate threshold further includes:
determining that the second cooking stage operation is finished based on the second rate of humidity change being greater than the second preset rate threshold.
4. The control method of a cooking apparatus according to claim 3,
the humidity information includes a third humidity value and a third time corresponding to recording the third humidity value, a fourth humidity value and a fourth time corresponding to recording the fourth humidity value, and the humidity change rate is determined according to the humidity information, further including:
determining a second time difference value according to the third time and the fourth time;
determining a second humidity difference value according to the third humidity value and the fourth humidity value;
and taking the ratio of the second humidity difference to the second time difference as the second humidity change rate.
5. The control method of a cooking apparatus according to claim 3, wherein the target cooking menu operation is ended based on the second cooking stage operation being ended.
6. The method of controlling a cooking apparatus according to claim 3,
controlling the heating device to stop running based on the end of the first cooking stage running;
and controlling the heating device to start running again based on the detected opening and closing signal of the door body of the cooking equipment so as to enter the second cooking stage.
7. The method for controlling the cooking apparatus according to claim 6, wherein the controlling the heating device to start operation again specifically comprises:
and acquiring a target temperature value, and controlling the heating device to start operation again according to the target temperature value.
8. The control method of a cooking apparatus according to claim 3, wherein the heating device is controlled to stop operating based on an end of the target cooking menu operation.
9. The control method of a cooking apparatus according to claim 3, further comprising:
and controlling a display device of the cooking equipment to output a cooking stage corresponding to the target cooking menu.
10. The control method of a cooking apparatus according to claim 3, further comprising:
and outputting prompt information based on the running end of the first cooking stage and/or the second cooking stage.
11. A cooking apparatus, characterized by comprising:
a body provided with a cooking cavity;
a heating device;
the detection device is used for detecting the cooking cavity to obtain detection information;
control means, connected to said heating means and to said detection means, for carrying out the steps of the control method of the cooking apparatus according to any one of claims 1 to 10.
12. A cooking apparatus, characterized by comprising:
a processor;
memory on which is stored a program or instructions executable on the processor, which when executed by the processor implement the steps of a method of controlling a cooking apparatus according to any one of claims 1 to 10.
13. A readable storage medium on which a program or instructions are stored, characterized in that the program or instructions, when executed by a processor, implement the steps of a control method of a cooking apparatus according to any one of claims 1 to 10.
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