CN114431695A

CN114431695A - Cooking equipment, cooking method, cooking device and storage medium

Info

Publication number: CN114431695A
Application number: CN202011215498.5A
Authority: CN
Inventors: 张豪; 龚艳玲; 李晶; 王丽英; 梁玉莲
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-11-04
Filing date: 2020-11-04
Publication date: 2022-05-06

Abstract

The embodiment of the application discloses cooking equipment, a cooking method, a cooking device and a storage medium, wherein the cooking equipment comprises: the heating assembly is positioned in an upper cover of the cooking equipment and used for heating food materials in a cooking cavity of the cooking equipment so as to gelatinize starch in the food materials; the refrigeration assembly is used for carrying out cooling treatment on the gelatinized food material by using the obtained cooling medium so as to age and regenerate starch in the gelatinized food material; the control assembly is used for controlling the heating assembly to heat the food materials in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in the food materials is gelatinized; wherein the specific pattern is used for increasing the content of resistant starch in the cooked food material; and in a second stage after the first stage, controlling the refrigeration assembly to carry out cooling treatment on the gelatinized food material by using the obtained cooling medium, so that the starch in the gelatinized food material is aged and regenerated.

Description

Cooking equipment, cooking method, cooking device and storage medium

Technical Field

The present application relates to the field of home appliance technology, and relates to, but is not limited to, a cooking device, a cooking method, an apparatus, and a storage medium.

Background

Along with the improvement of modern life quality, people with high blood pressure, high blood sugar and high blood fat are more and more huge, and low-sugar food is helpful for the people; meanwhile, more and more people pay more attention to the stature, diet coordination and the like, so that more and more people tend to be in favor of low-sugar foods. Researches show that if the resistant starch in the rice is high, the increase of blood sugar can be well delayed, and the risk of hyperglycemia can be relieved after long-term eating.

In the prior art, in the cooking process of food materials, the original resistant starch in the food materials is continuously reduced due to the water absorption and gelatinization effects, so that the content of the resistant starch in the food materials is low, and the digestible starch is increased. Therefore, the method for cooking rice to reduce the sugar content in the rice cooking is a problem to be solved at present.

Disclosure of Invention

In view of this, the embodiments of the present application provide a cooking apparatus, a cooking method, a cooking apparatus, and a storage medium.

The technical scheme of the embodiment of the application is realized as follows:

in a first aspect, an embodiment of the present application provides a cooking apparatus, including:

the heating assembly is positioned in an upper cover of the cooking equipment and used for heating food materials in a cooking cavity of the cooking equipment so as to gelatinize starch in the food materials;

the refrigeration assembly is used for carrying out cooling treatment on the gelatinized food material by using the obtained cooling medium so as to age and regenerate starch in the gelatinized food material;

the control assembly is used for controlling the heating assembly to heat the food materials in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in the food materials is gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material; and in a second stage after the first stage, controlling the refrigeration assembly to carry out cooling treatment on the gelatinized food material by using the obtained cooling medium, so that the starch in the gelatinized food material is aged and regenerated.

In a second aspect, an embodiment of the present application provides a cooking method, which is applied to a cooking device, and the method includes:

under the condition that the cooking device is detected to enter a specific mode, in a first stage, controlling a heating assembly of the cooking device to heat food materials in a cooking cavity of the cooking device, so that starch in the food materials is gelatinized; wherein the specific pattern is used for increasing the content of resistant starch in the cooked food material;

and in a second stage after the first stage, controlling a refrigeration assembly of the cooking equipment to carry out cooling treatment on the gelatinized food material by using the obtained cooling medium, so that the starch in the gelatinized food material is aged and regenerated.

In a third aspect, an embodiment of the present application provides a cooking apparatus, including:

the heating module is used for heating food materials in a cooking cavity of the cooking equipment by using a heating assembly of the cooking equipment in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in the food materials is gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

and the refrigeration module is used for carrying out cooling treatment on the gelatinized food material by using the cooling medium obtained by the refrigeration component of the cooking equipment in a second stage after the first stage so as to age and regenerate the starch in the gelatinized food material.

In a fourth aspect, embodiments of the present application provide a computer readable storage medium having one or more programs stored thereon, the one or more programs being executable by one or more processors to implement steps in the cooking method.

The beneficial effects brought by the technical scheme provided by the embodiment of the application at least comprise:

in the embodiment of the application, the cooking equipment gelatinizes starch in the food material through a heating assembly in an upper cover; and finally, cooling the gelatinized food material to age and regenerate the starch in the food material. Thus, the gelatinized food materials are cooled to enable the food materials to be aged and regenerated, so that resistant starch is generated, the content of the resistant starch in the food materials is increased, the blood sugar can be effectively reduced, the satiety of people is increased, and the food material is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed to be used in the description of the embodiments are briefly introduced below, it is obvious that the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without inventive efforts, wherein:

fig. 1a is a schematic diagram of an alternative composition structure of a cooking device provided in an embodiment of the present application;

fig. 1b is a schematic diagram of an alternative composition structure of a cooking device provided in an embodiment of the present application;

fig. 2a is a schematic diagram of an alternative composition structure of a cooking device provided in an embodiment of the present application;

fig. 2b is a schematic diagram of an alternative composition structure of a cooking device provided in an embodiment of the present application;

fig. 3 is a schematic diagram of an alternative composition structure of a cooking device provided in an embodiment of the present application;

fig. 4 is a schematic diagram of an alternative composition structure of a cooking device provided in an embodiment of the present application;

fig. 5 is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

FIG. 6 is a schematic diagram of a cooking apparatus according to an embodiment of the present disclosure;

FIG. 7 is a schematic diagram of a cooking apparatus according to an embodiment of the present disclosure;

fig. 8a is a schematic structural diagram of a further cooking apparatus provided in an embodiment of the present application;

fig. 8b is a schematic structural diagram of another cooking apparatus according to an embodiment of the present disclosure;

fig. 9 is a schematic structural diagram of a cooking device according to an embodiment of the present application.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some embodiments of the present application, but not all embodiments. The following examples are intended to illustrate the present application but are not intended to limit the scope of the present application. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

In the following description, reference is made to "some embodiments" which describe a subset of all possible embodiments, but it is understood that "some embodiments" may be the same subset or different subsets of all possible embodiments, and may be combined with each other without conflict.

Fig. 1a is a schematic diagram of an alternative configuration of a cooking apparatus provided in an embodiment of the present application, and as shown in fig. 1, the apparatus 100a includes:

the heating assembly 101a is positioned in an upper cover of the cooking device 100a and is used for heating food materials in a cooking cavity of the cooking device 100a so as to gelatinize starch in the food materials;

the refrigeration assembly 102a is used for cooling the gelatinized food material by using the obtained cooling medium, so that starch in the gelatinized food material is aged and regenerated;

a control component 103a, configured to, in a first stage, perform a heating process on the food material by using the heating component 101a so as to gelatinize starch in the food material, when it is detected that the cooking apparatus 100a enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, controlling the refrigeration assembly 102a to perform cooling treatment on the gelatinized food material by using the obtained cooling medium, so that starch in the gelatinized food material is aged and regenerated.

The food material may be a staple food or a dish, and the food material containing starch as a main component is considered as a starch-rich food material, i.e., a starch-based food material. The starch-containing foodstuffs generally include the following categories: 1) cereals, flour-like food materials such as rice, rice flour, etc.; 2) rhizome-based food materials such as potatoes, taros and the like; 3) legume foodstuffs such as peas, mung beans, and the like; 4) fruits with high starch content, such as bananas, jujubes, etc., are not limited in this application.

The heating assembly 101a is located in an upper cover of the cooking device, and the process of heating the food material in the cooking cavity may be electromagnetic heating, infrared heating, and the like, which is not limited in the embodiment of the present application.

The starch granules swell, crack, and eventually form a uniform paste called gelatinization (gelatinization) when heated in water (typically 60 to 80 degrees celsius (c)). During gelatinization, the starch granules absorb water to expand, and can reach 50 to 100 times of the original volume. In other words, the gelatinization process of starch is: heating to destroy the molecular hydrogen bonds of starch in food materials, introducing water into microcrystalline bundles, and breaking up the association state among starch molecules to make the starch molecules lose the original orientation arrangement and become disordered, i.e. the hydrogen bonds among the ordered (crystalline) and unordered (amorphous) starch particles are broken, and the starch particles are dispersed in water to form a colloidal solution.

The cooking apparatus 100a may include, but is not limited to, an electric cooker, an electric stewpan, an electric pressure cooker, an electric steam cooker, an air fryer, and the like, which are not limited in the embodiments of the present application.

The cooling medium may be at least one of cold air, cold water, and a refrigerant, which is not limited in this application. In the implementation process, different forms of refrigeration components, such as a fan component, a water circulation component, a cooling component and the like, are adopted according to different cooling media.

The gelatinization can destroy the molecular hydrogen bonds of the starch in the food materials, and the destroyed molecular hydrogen bonds can be recombined at a lower temperature to be changed into an orderly arranged structure again, and the reaction is that the starch in the food materials is aged and regenerated. Retrogradation can cause the starch in the food material to become resistant starch. Therefore, the gelatinized food material is cooled to allow the food material to age and regenerate, so that resistant starch is generated, and the content of the resistant starch in the food material is increased. The degree of retrogradation is affected by the degree of gelatinization, and the higher the degree of gelatinization, the more likely retrogradation occurs. The degree of burn-in is affected by the temperature level and the length of time that the temperature reduction process is performed. The execution time of the cooling process affects the time for the starch in the gelatinized food material to become resistant starch, and further affects the content of the resistant starch in the food material.

The specific mode can be one of selectable function modes of the cooking equipment, such as a sugar control mode, a low-sugar rice mode or a weight-losing mode, and can also be a default working mode of the cooking equipment; the first stage may be considered as a rapid temperature rise to gelatinization stage, the heating assembly 101a is started in the first stage to gelatinize the food material in the cooking cavity by the heating part, and the first stage may use full power to heat so as to save cooking time; the second stage may be considered as a cooling stage for cooling the gelatinized food material.

In some embodiments, the user may select the specific mode by means of function mode selection using a control panel of the cooking apparatus or a remote control terminal (e.g., a mobile phone), and then the cooking apparatus enters the specific mode according to the selection of the user. In other embodiments, the cooking apparatus may also automatically determine whether to enter the specific mode in conjunction with a reservation process. For example, a function key of a sugar control mode or a weight loss mode is arranged on the control panel, the function key is used as a key of a specific mode, and when the user operates the cooking device, the cooking device is set to enter the specific mode by selecting the function key of the sugar control mode. As another example, the user "turns on the fat reduction mode" by voice, so that the cooking apparatus enters the specific mode. For another example, the user may set the cooking apparatus on a mobile phone to enter the specific mode, and then the mobile phone sends the cooking instruction for instructing the cooking apparatus to enter the specific mode to the cooking apparatus, and the cooking apparatus enters the specific mode in response to the cooking instruction. In implementation, a person skilled in the art may select a suitable determination manner for entering a specific mode according to actual situations, which is not limited in the embodiment of the present application.

In the embodiment of the application, the cooking equipment gelatinizes starch in the food material through a heating assembly in an upper cover; and finally, cooling the gelatinized food material to age and regenerate the starch in the food material. Therefore, the gelatinized food materials are cooled, so that the food materials are aged and regenerated, resistant starch is generated, the content of the resistant starch in the food materials is increased, the blood sugar can be effectively reduced, the satiety of people is increased, and the gelatinized food materials are more suitable for health pursuing crowds such as hyperglycemia, weight loss and the like.

Fig. 1b is a schematic diagram of an alternative composition structure of a cooking apparatus provided in an embodiment of the present application, and as shown in fig. 1b, the cooking apparatus 100b includes:

a control panel 101b for detecting a specific cooking operation;

wherein, the control panel 101b can be provided with a function key of a sugar control mode or a weight reducing mode, and the function key is used as a key of a specific mode; the specific cooking operation may be a pressing of a function key of the sugar control mode or the weight loss mode, and the cooking apparatus is set to enter the specific mode by selecting the function key of the sugar control mode when the user is operating the cooking apparatus.

A heating assembly 102b located in the upper cover of the cooking device 100b, configured to heat food in a cooking cavity of the cooking device 100b, so as to gelatinize starch in the food;

the refrigeration component 103b is used for cooling the gelatinized food material by using the obtained cooling medium, so that starch in the gelatinized food material is aged and regenerated;

a control component 104b, configured to, in a first stage, perform a heating process on the food material by using the heating component 102b, so as to gelatinize starch in the food material, when it is detected that the cooking apparatus 100b enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the refrigeration component 103b is controlled to perform cooling treatment on the gelatinized food material by using the obtained cooling medium, so that starch in the gelatinized food material is aged and regenerated.

In the embodiment of the application, the cooking equipment responds to a cooking instruction through the control panel and enters the specific mode, and the starch in the food material is gelatinized through the heating assembly in the upper cover; and finally, cooling the gelatinized food material to age and regenerate the starch in the food material. Thus, the gelatinized food materials are cooled to enable the food materials to be aged and regenerated, so that resistant starch is generated, the content of the resistant starch in the food materials is increased, the blood sugar can be effectively reduced, the satiety of people is increased, and the food material is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

In some embodiments, the cooling assembly includes a transmission assembly, a channel and a water supply assembly, the cooling medium is water, fig. 2a is an alternative structural diagram of the cooking apparatus provided in the embodiments of the present application, and as shown in fig. 2a, the apparatus 200a includes:

a control panel 201a for detecting a specific cooking operation;

the heating assembly 202a is positioned in an upper cover of the cooking device 200a and is used for heating food materials in a cooking cavity of the cooking device 200a so as to gelatinize starch in the food materials;

a delivery assembly 203a for obtaining a specific required amount of water from the water supply assembly 205 a;

a channel 204a, which is used for injecting the water obtained by the transmission component 203a with a specific required amount into the cooking cavity so as to age and regenerate the starch in the gelatinized food material;

a water supply assembly 205a connected with the transmission assembly 203a for supplying water to the transmission assembly 203 a;

a control component 206a, configured to, in a first stage, perform a heating process on the food material by using the heating component 202a, so as to gelatinize starch in the food material, when it is detected that the cooking apparatus 200a enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, controlling the transmission assembly 203a to inject the acquired water with a specific required amount into the cooking cavity through the channel 204a, so that the starch in the gelatinized food material is aged and regenerated.

The transmission assembly 203a is started in the second stage, water with a specific required amount is extracted from the water supply assembly 205a and is injected into the cooking cavity through the channel 204a, so that starch retrogradation of the gelatinized food material occurs, for example, when the food material is rice, the water and the rice can be contacted through a water injection process to cool to below 50 ℃, and starch retrogradation is realized. Here, the specific demand may be set according to the amount of the food material in the cooking cavity, for example, in the case that the food material is rice, the ratio of rice to water is generally 1:1.1 to 1: 1.6.

Wherein the channel 204a is located at an upper cover of the cooking apparatus 200 a; alternatively, the channel 204a is located on an outer sidewall of the cooking cavity; alternatively, the channel 204a is located at the bottom of the cooking chamber.

The water supply assembly 205a may be a water tank, a water box, or other water supply device, which is not limited in this embodiment.

The control component 206a may be a control chip of a cooking device, and controls the heating component 202a to start in the first stage, so that the food material in the cooking cavity is gelatinized by the heating part to reach a second stage; and in the second stage, the heating assembly 202a is controlled to stop working, the transmission assembly 203a is controlled to start, and the gelatinized food materials are cooled.

In the embodiment of the application, the cooking device responds to a cooking instruction through the control panel to enter the specific mode, and the starch in the food material is gelatinized through the heating assembly in the upper cover; then supplying water to the transmission assembly by using the water supply assembly; and finally, injecting water with a specific required amount into the cooking cavity by utilizing the channel, so that the food materials are aged and regenerated, and the content of resistant starch in the food materials is increased. Therefore, the gelatinized food materials are subjected to water cooling treatment, so that the food materials are aged and regenerated, resistant starch is generated, the content of the resistant starch in the food materials is increased, the blood sugar can be effectively reduced, the satiety of people is increased, and the food material is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

In some embodiments, as shown in fig. 2b, the apparatus 200b further includes a water circulation assembly 207b connected to the water supply assembly 205b for circulating the water in the water supply assembly 205b to cool the outer wall of the cooking cavity.

In some embodiments, the water supply assembly 205b is further configured to cool the water in the water supply assembly 205b to obtain cooled water; correspondingly, the transmission assembly 203b is further configured to perform cooling treatment on the cooking cavity by using the obtained water with the specific requirement after cooling; the water circulation assembly 207b is further configured to perform circulation cooling treatment on the outer wall of the cooking cavity by using the obtained cooled water.

The water supply assembly 205b may have a refrigeration function, that is, a refrigeration module is designed in the water supply assembly, for example, the water supply assembly 205b may be a refrigeration water tank, the cooled water may be water with a temperature lower than a normal temperature, and the normal temperature may be 25 ℃. Since the lower the temperature, the greater the degree of retrogradation of the food material, the resistant starch content in the food material can be further increased by cooling the water in the water supply assembly.

In some embodiments, the refrigeration assembly includes a water circulation assembly and a water supply assembly, the cooling medium is water, fig. 3 is a schematic diagram of an alternative composition structure of the cooking apparatus provided in the embodiments of the present application, as shown in fig. 3, the apparatus 300 includes:

a control panel 301 for detecting a specific cooking operation;

a heating assembly 302, located in the upper cover of the cooking device 300, for heating the food material in the cooking cavity of the cooking device 300, so as to gelatinize starch in the food material;

a water supply assembly 303 connected to the water circulation assembly 304 for supplying water to the water circulation assembly 304;

the water circulation assembly 304 is positioned on the outer wall of the cooking cavity and used for performing circulation cooling treatment on the cooking cavity by using the obtained water in the water supply assembly 303 so as to age and regenerate starch in the gelatinized food material;

a control component 305, configured to, in a first stage, perform a heating process on the food material by using the heating component 302, so as to gelatinize starch in the food material, when it is detected that the cooking apparatus 300 enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the water circulation assembly 304 is controlled to perform circulation cooling treatment on the cooking cavity by using the obtained water in the water supply assembly 303, so that the starch in the gelatinized food material is aged and regenerated.

Wherein, the water circulation component 304 may be a water channel disposed between the outer wall of the cooking cavity and the container of the cooking apparatus 300, so as to circulate the water in the water supply component 303 along the water channel to cool down the outer wall of the cooking cavity, and to lower the cooking cavity to a specific temperature, for example, below 50 degrees, so as to starch retrogradation of the gelatinized food material.

In some embodiments, the cooling component is a fan component, the cooling medium is air, fig. 4 is a schematic diagram of an alternative configuration of a cooking apparatus provided in the embodiments of the present application, and as shown in fig. 4, the apparatus 400 includes:

a control panel 401 for detecting a specific cooking operation;

a heating assembly 402 located in the upper cover of the cooking device 400, configured to heat food in a cooking cavity of the cooking device 400, so as to gelatinize starch in the food;

a fan assembly 403, configured to disturb airflow in the cooking cavity with air, so that starch in the gelatinized food material is aged and regenerated;

a control component 404, configured to, in a first stage, perform a heating process on the food material by using the heating component 402, so as to gelatinize starch in the food material, when it is detected that the cooking apparatus 400 enters a specific mode; the specific mode is used for increasing the content of resistant starch in the cooked food material; in a second stage after the first stage, the fan assembly 403 is controlled to disturb the airflow in the cooking cavity by using air, so that the starch in the gelatinized food materials is aged and regenerated.

The fan assembly 403 may be an air cooling system, and is started in the second stage, so as to reduce the temperature of the gelatinized food material in the cooking cavity to a specific temperature, for example, below 50 degrees, by disturbing the airflow in the cooking cavity, so that the starch in the gelatinized food material is aged and regenerated.

The fan assembly 403 may be located on the upper cover of the cooking apparatus 400, so as to maximize a contact area between the air output by the fan assembly 403 and the food material, and further accelerate a cooling process of the gelatinized food material.

Fig. 5 is a schematic flow chart of an implementation of a cooking method provided in an embodiment of the present application, and as shown in fig. 5, the method includes:

step S510, in a first stage, controlling a heating assembly of the cooking apparatus to heat food materials in a cooking cavity of the cooking apparatus when it is detected that the cooking apparatus enters a specific mode, so that starch in the food materials is gelatinized.

Here, the specific pattern is used to increase the content of resistant starch in the cooked food material.

Here, the heating assembly is located in the upper cover of the cooking device, and the process of heating the food material in the cooking cavity may be electromagnetic heating, infrared heating, and the like, which is not limited in the embodiment of the present application.

Step S520, in a second stage after the first stage, controlling a refrigerating assembly of the cooking equipment to carry out cooling treatment on the gelatinized food material by using the obtained cooling medium, so that starch in the gelatinized food material is aged and regenerated.

Here, the cooling medium may be at least one of cold air, cold water, and a refrigerant, which is not limited in this embodiment of the present application. In the implementation process, different forms of refrigeration components, such as a fan component, a water circulation component, a refrigeration component and the like, are adopted according to different cooling media.

In the embodiment of the application, in the specific mode, starch in the food material is gelatinized by heating through the upper cover; and finally, cooling the gelatinized food material to age and regenerate the starch in the food material. Thus, the gelatinized food materials are cooled to enable the food materials to be aged and regenerated, so that resistant starch is generated, the content of the resistant starch in the food materials is increased, the blood sugar can be effectively reduced, the satiety of people is increased, and the food material is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

The embodiment of the present application further provides a cooking method, including steps S610 to S640:

step S610, in a first stage, controlling a heating assembly of the cooking apparatus to heat food materials in a cooking cavity of the cooking apparatus when it is detected that the cooking apparatus enters a specific mode, so that starch in the food materials is gelatinized.

Step S620, determining the amount of water with the specific demand according to the amount of food material in the cooking cavity.

Step S630, in a second stage after the first stage, controlling the transmission assembly to obtain the water with the specific demand from the water supply assembly.

Step S640, injecting the water with the specific required amount obtained by the transmission assembly into the cooking cavity through the channel, so that the gelatinized food material is reduced below a specific temperature.

In some embodiments, after step S610, the water circulation assembly may be controlled to perform a circulation cooling process on the cooking cavity by using the obtained water in the water supply assembly, so that the gelatinized food material is reduced below a specific temperature.

In some embodiments, before the step S630, the water in the water supply assembly may be further cooled to obtain cooled water; so as to obtain the specific required amount of water in the water supply assembly after cooling by using the transmission assembly; or simultaneously controlling the water circulation assembly to perform circulation cooling treatment on the cooking cavity by using the cooled water in the water supply assembly.

In this application embodiment, at first with the edible material heating of culinary art intracavity to gelatinization, then provide the water of specific demand volume to transmission assembly through using the water supply subassembly, inject the water of specific demand volume into through the passageway again the culinary art intracavity, make gelatinized edible material falls to below the specific temperature to the realization is directly cooled down gelatinized edible material through the water of injecting into specific demand volume, can improve the cooling efficiency of edible material lets edible material take place ageing regeneration, further improves the resistant starch content in the edible material.

The embodiment of the present application further provides a cooking method, including steps S710 to S730:

step S710, in a first stage, controlling a heating assembly of the cooking apparatus to heat food materials in a cooking cavity of the cooking apparatus when it is detected that the cooking apparatus enters a specific mode, so that starch in the food materials is gelatinized.

Step S720, controlling the water circulation assembly to perform circulation cooling treatment on the cooking cavity by using the obtained water in the water supply assembly, so that the gelatinized food materials are reduced to below a specific temperature.

Here, the water circulation assembly may be a water passage provided between an outer wall of the cooking cavity and a container of the cooking apparatus, so that water in the water supply assembly is circulated along the water passage to cool down the outer wall of the cooking cavity, and the cooking cavity is cooled down to a specific temperature, for example, below 50 degrees, so that the gelatinized food material is retrograded in starch.

In this application embodiment, at first with the edible material heating of culinary art intracavity to gelatinization, then acquire the water in the water supply subassembly through the water circulation subassembly, to the outer wall side circulation cooling in culinary art chamber, and then accelerate starch among the edible material is ageing to be revived. Thereby realize cooling down the food material of cooking intracavity gelatinization through the indirect cooling of cooling down of cooking the chamber to make the food material take place starch ageing regeneration, further improve the resistant starch content in the food material.

The embodiment of the present application further provides a cooking method, including steps S810 to S830:

step 810, in a first stage, controlling a heating assembly of the cooking device to heat food materials in a cooking cavity of the cooking device under the condition that the cooking device is detected to enter a specific mode, so that starch in the food materials is gelatinized.

Step S820, controlling the fan assembly to disturb the airflow in the cooking cavity by using air, so that the gelatinized food material is reduced below a specific temperature.

Here, the fan assembly may be an air cooling system which reduces the temperature of the gelatinized food material in the cooking chamber to a specific temperature, for example, below 50 degrees by disturbing the airflow in the cooking chamber, so as to retrogradation the starch in the gelatinized food material. In an implementation process, the fan assembly may be located on the upper cover of the cooking device, so that a contact area between air output by the fan assembly and the food material is maximized, and a cooling process of the gelatinized food material is further accelerated.

In this application embodiment, at first with the edible material heating of culinary art intracavity to gelatinization, then carry out the disturbance cooling to the air current of culinary art intracavity through the fan subassembly to the cooling of the edible material of gelatinization in the culinary art intracavity is cooled down, in order to accelerate starch in the edible material is ageing to be regenerated, further improves the resistant starch content in the edible material. Can effectively reduce blood sugar and increase satiety of people, and is more suitable for people who seek health, such as hyperglycemia, weight loss and the like.

The cooking method is described below with reference to specific examples, but it should be noted that the specific examples are only for better describing the present application and should not be construed as limiting the present application.

The rice is an important staple food raw material in China, the starch content of the rice reaches 60-70%, the speed of glucose generation by eating and hydrolyzing after cooking and cooking is high, the digestibility is high, the postprandial blood glucose response curve is in a rapid rising and rapid falling form, the peak value is high, and the fluctuation is large. Researches show that if the resistant starch in the rice is high, the increase of blood sugar can be well delayed, and the risk of hyperglycemia can be relieved after long-term eating. During the cooking process of rice, the original resistant starch in the rice is continuously reduced due to the action of water absorption and gelatinization, so that the content of the resistant starch in the rice is low, and the digestible starch is increased.

The gelatinized rice starch has the advantages that under a lower temperature, the broken starch molecule hydrogen bonds after gelatinization are recombined, the molecules become an orderly arranged structure again, the reaction is the aging and retrogradation of the rice, and the starch after aging and retrogradation becomes resistant starch. Therefore, the gelatinized rice can be aged and regenerated by cooling treatment, so that resistant starch is generated, and the content of the resistant starch in the rice is increased.

After the rice surface is pre-gelatinized and aged, a regular starch crystalline layer is formed on the surface, and the internal starch is embedded to delay the digestion of the starch, so that the content of resistant starch is increased. According to the embodiment of the application, the starch is aged and rises back to form more resistant starch by adopting earlier-stage baking pretreatment and recooling (water cooling or air cooling), so that the sugar control effect of the rice is improved.

Fig. 6 is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, referring to fig. 6, the cooking apparatus further includes a channel 604, a transmission assembly 605 and a water supply assembly 606, in addition to the upper cover 601, the cooking cavity 602 and the heating assembly 603, wherein: the heating component 603 is arranged on the upper cover 601, namely, the food in the inner pot is cooked by heating the upper cover, and the heating mode can be electromagnetic heating, infrared heating and the like; the water supply assembly 606 may be a water tank connected to the channel 604 via a transmission assembly 605 for the purpose of injecting water into the cooking chamber 602 (also called inner pot), and the channel 604 may be on the upper cover 601, or may be on the side wall of the cooking chamber 602 or the bottom of the cooking chamber 602.

The embodiment of the application provides a low sugar rice culinary art flow includes: feeding rice, heating, injecting water and cooking rice. Taking food materials as rice as an example, the rice is heated to be partially gelatinized, water is added to quickly cool the rice so as to age and rise the starch, and then the rice with high resistant starch content is obtained by cooking.

1) A rice feeding stage: food such as rice is placed in the cooking chamber 602 and a cooking process is initiated.

2) A heating stage: heating assembly 603 in the lid is activated to gelatinize the heated portion of rice in cooking chamber 602, and the relationship between the different cooking temperatures and cooking times and the resistant starch content of the final rice is shown in tables 1 and 2: in the case of cooking time of 10 minutes (min), cooking temperatures of 80 ℃, 100 ℃, 120 ℃ and 140 ℃, respectively, the resistant starch content of the final rice is 8.23%, 16.69%, 12.41% and 10.97%, respectively; the resistant starch content of the final rice was 8.63%, 13.60%, 16.69% and 10.58% at a cooking temperature of 100 ℃ for 3min, 5min, 10min and 15min, respectively.

TABLE 1

TABLE 2

3) A water injection stage: the heating component 603 stops working, the transmission component 605 is started, water is continuously pumped out from the water supply component 606 and is injected into the pot, water is contacted with rice in the water injection process, the water is cooled to be below 50 ℃, the water injection amount is set according to the next rice amount, and the ratio of rice to water is generally 1:1.1 to 1: 1.6.

4) A cooking stage: the conveyor assembly 605 stops and the heating assembly 603 in the lid starts to cook the rice to a cooked state.

Fig. 7 is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, referring to fig. 7, the cooking apparatus includes an upper cover 701, a cooking cavity 702, a first heating assembly 703, a food steamer 704, a second heating assembly 705, and a fan assembly 706, where: the first heating assembly 703 is disposed on the upper cover 701, and the second heating assembly 705 may be disposed at the bottom of the cooking apparatus. In the implementation process, the first heating component 703, that is, the upper cover, may be used to heat the food in the cooking cavity 702 to be cooked, the heating manner may be electromagnetic heating, infrared heating, or the like, or the second heating component 705 may be used to heat the cooking cavity, so as to heat the food in the cooking cavity 702; the fan assembly 706, which may be an air cooling system, is disposed on the top cover 701.

The embodiment of the application provides a low sugar rice culinary art flow includes: rice water feeding, heating, air cooling and cooking. Taking food materials as rice as an example, the rice is heated to be partially gelatinized, water is added to quickly cool the rice so as to age and rise the starch, and then the rice with high resistant starch content is obtained by cooking.

1) Rice water feeding stage: rice and water are placed in a steamer 704 with the water just contacting the rice or not submerging the rice, typically at a rice to water ratio of 1:1 to 1:1.6, and the cooking process is initiated.

2) A heating stage: the first heating assembly 703 in the lid is activated to gelatinize the heated portion of the rice in the basket 704, and the relationship between the different heating temperatures and times and the resistant starch content of the final rice is shown in tables 1 and 2: in the case of cooking time of 10 minutes (min), cooking temperatures of 80 ℃, 100 ℃, 120 ℃ and 140 ℃, respectively, the resistant starch content of the final rice is 8.23%, 16.69%, 12.41% and 10.97%, respectively; the resistant starch content of the final rice was 8.63%, 13.60%, 16.69% and 10.58% at a cooking temperature of 100 ℃ for 3min, 5min, 10min and 15min, respectively.

3) Air cooling: the first heating element 703 in the upper cover stops working and the fan element 706 starts to disturb the air flow in the cooking chamber 702 and cool the rice to below 50 ℃.

4) A cooking stage: the fan assembly 706 stops operating and the second heating assembly 705 operates to heat the water to boil and flush the rice so that the rice is cooked to a cooked state.

In the embodiment of the application, the cooking equipment gelatinizes starch in the food material through a heating assembly in an upper cover; and finally, cooling the gelatinized food material in a mode of injecting water in the water supply assembly into the cooking cavity by using the transmission assembly or in a mode of disturbing airflow in the cooking cavity by using the fan assembly, so that the starch in the food material is aged and regenerated. Thus, the gelatinized food materials are cooled to enable the food materials to be aged and regenerated, so that resistant starch is generated, the content of the resistant starch in the food materials is increased, the blood sugar can be effectively reduced, the satiety of people is increased, and the food material is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

Fig. 8a is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, referring to fig. 8a, the cooking apparatus includes an upper cover 801a, a cooking cavity 802a, a heating assembly 803a, a water supply assembly 804a, and a water circulation assembly 805a, wherein: a heating assembly 803a is located at the bottom of the cooking apparatus for heating the cooking chamber 802 a; the water circulation assembly 805a may pump water from the water supply assembly 804a to circulate along the outer wall of the cooking chamber 802a to cool the cooking chamber 802 a.

1) Rice water feeding stage: food materials such as rice are put into the cooking chamber 802a, and a cooking process is started.

2) A heating stage: the heating assembly 803a is activated to gelatinize the rice in the cooking chamber 802a (including both baking and cooking), the more complete the gelatinization the more resistant starch is produced during the subsequent cooking process, which can be calculated from the cooking time. Table 3 shows the relationship between the degree of gelatinization of rice and the final resistant starch content, and it can be seen that as the degree of gelatinization increases, the resistant starch content increases correspondingly.

TABLE 3

Degree of gelatinization	Content of resistant starch%
		30％	8.23
50％	12.69
		80％	14.41

3) A refrigeration stage: the heating unit 803a stops working, and the water in the water supply unit 804a is circulated along the water circulation unit 805a to cool down the outer wall side of the cooking chamber 802a, so that the rice is cooled down to 50 ℃. Table 4 is a relationship between the cooling end temperature of the cooked rice and the resistant starch content of the final cooked rice, and it can be seen that the resistant starch content of the final cooked rice increases as the cooling end temperature of the cooked rice decreases.

TABLE 4

Refrigeration end point temperature of rice	Content of resistant starch%
		50℃	8.63
30℃	14.60
		18℃	16.69
4℃	18.58

4) A cooking stage: the water circulation assembly 805a stops operating and the heating assembly 803a operates to cook the rice to a cooked state if it is not fully gelatinized and to a palatable temperature > 40 c if it is fully gelatinized.

Fig. 8b is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, referring to fig. 8b, the cooking apparatus includes an upper cover 801b, a cooking cavity 802b, a heating assembly 803b, a water supply assembly 804b, a water circulation assembly 805b, a channel 806b, and a transmission assembly 807b, wherein: a heating assembly 803a is positioned at the bottom of the cooking apparatus for heating the cooking cavity 802 a; the delivery assembly 807b can draw water from the water supply assembly 804b through the passage 806b into the cooking chamber 802 b; at the same time, the water circulation assembly 805b may pump water from the water supply assembly 804b to circulate along the outer wall of the cooking chamber to cool the cooking chamber 802 b.

1) Rice water feeding stage: putting food materials such as rice into 802b, and starting a cooking program.

2) A heating stage: the heating assembly 803b is activated to gelatinize the rice in the cooking chamber 802b (including both baking and cooking), the more complete the gelatinization the more resistant starch is produced during the subsequent cooking process, which can be calculated from the cooking time. The degree of gelatinization of rice is related to the final resistant starch content as shown in tables 1 and 2 in the above examples.

3) A refrigeration stage: the heating component 803b stops working, the transmission component 807b is started (a refrigeration module can be added to reduce the temperature of the water to below the normal temperature), water is injected into the cooking cavity 802b, and simultaneously the water in the water supply component circularly reduces the temperature along the water circulation component 805b on the outer wall side of the cooking cavity 802b, so that the temperature of the rice is reduced to 50 ℃.

4) A cooking stage: the conveyor assembly 807b and water circulation assembly 805b are deactivated and the heating assembly 803b is activated to cook the rice to a cooked state if it is not fully gelatinized and to a palatable temperature greater than 40 degrees if it is fully gelatinized.

In the embodiment of the application, the cooking equipment gelatinizes starch in the food materials through the heating assembly; and then, cooling the gelatinized food materials in a mode of injecting water in the water supply assembly into the cooking cavity by using the transmission assembly or in a mode of extracting the outer wall of the water cooking cavity in the water supply assembly by using the water circulation assembly for circulating cooling, so that the starch in the food materials is aged and regenerated. Thus, the gelatinized food materials are cooled to enable the food materials to be aged and regenerated, so that resistant starch is generated, the content of the resistant starch in the food materials is increased, the blood sugar can be effectively reduced, the satiety of people is increased, and the food material is more suitable for people pursuing health, such as hyperglycemia, weight loss and the like.

Based on the foregoing embodiments, the present application further provides a cooking apparatus, where the apparatus includes modules and units included in the modules, and the units may be implemented by a control component in a cooking device; of course, the implementation can also be realized through a specific logic circuit; in practice, the control component may be a processor. The Processor may be at least one of an Application Specific Integrated Circuit (ASIC), a Digital Signal Processor (DSP), a Digital Signal Processing Device (DSPD), a Programmable Logic Device (PLD), a Field Programmable Gate Array (FPGA), a Central Processing Unit (CPU), a controller, a microcontroller, and a microprocessor. It is understood that the electronic device implementing the above-described processor function may be other electronic devices, and the embodiments of the present application are not limited in particular.

Fig. 9 is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, and as shown in fig. 9, the cooking apparatus 900 includes a heating module 910 and a cooling module 920, where:

the heating module 910 is configured to, in a first stage, perform heating processing on food materials in a cooking cavity of the cooking apparatus by using a heating assembly of the cooking apparatus under the condition that it is detected that the cooking apparatus enters a specific mode, so that starch in the food materials is gelatinized; the specific mode is used for increasing the content of resistant starch in the cooked food material;

the refrigeration module 920 is configured to, in a second stage after the first stage, perform cooling treatment on the gelatinized food material by using the cooling medium obtained by the refrigeration component of the cooking device, so that starch in the gelatinized food material is aged and regenerated.

In some possible embodiments, the cooling assembly includes a transmission assembly, a channel, and a water supply assembly, the cooling medium is water, and the cooling module 920 includes an obtaining unit and an injecting unit, wherein: the acquisition unit is used for controlling the transmission assembly to acquire the water with the specific demand from the water supply assembly; the injection unit is used for injecting water with a specific required amount acquired by the transmission assembly into the cooking cavity through the channel, so that the gelatinized food material is reduced to be below a specific temperature.

In some possible embodiments, the apparatus 900 further comprises a determining module for determining the specific required amount of water according to the amount of food material in the cooking cavity.

In some possible embodiments, the refrigeration assembly includes a water circulation assembly and a water supply assembly, the cooling medium is water, and the refrigeration module 920 is further configured to control the water circulation assembly to perform a circulating cooling process on the cooking cavity by using the obtained water in the water supply assembly, so that the gelatinized food material is reduced below a specific temperature.

In some possible embodiments, the refrigeration assembly further includes a water circulation assembly, and the refrigeration module 920 is further configured to control the water circulation assembly to perform a circulation cooling process on the cooking cavity by using the obtained water in the water supply assembly, so that the gelatinized food material is reduced below a specific temperature.

In some possible embodiments, the apparatus 900 further includes a cooling module, configured to cool the water in the water supply assembly to obtain cooled water; correspondingly, the refrigeration module 920 is further configured to obtain the specific required amount of water cooled in the water supply assembly by using the transmission assembly; and the water circulation assembly is also used for controlling the water cooled in the water supply assembly to carry out circulating cooling treatment on the cooking cavity.

In some possible embodiments, the cooling component is a fan component, the cooling medium is wind, and the cooling module 920 is further configured to control the fan component to disturb the airflow in the cooking cavity with air so that the gelatinized food material falls below a certain temperature.

Here, it should be noted that: the above description of the embodiment of the cooking apparatus is similar to that of the embodiment of the method on the side of the cooking device, and has similar advantageous effects to those of the embodiment of the method. For technical details not disclosed in the embodiments of the apparatus of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

It should be noted that, in the embodiment of the present application, if the cooking method executed by the cooking device and/or the associated device is implemented in the form of a software functional module, and is sold or used as a standalone product, it may also be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, stored in a storage medium, including instructions for causing a cooking apparatus to perform all or part of the methods described in the embodiments of the present application, or instructions for causing an associated apparatus to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a usb disk, a removable hard disk, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Thus, embodiments of the present application are not limited to any specific combination of hardware and software.

Here, it should be noted that: the above description of the storage medium, the cooking apparatus embodiment and the associated apparatus embodiment is similar to the description of the method embodiment described above, with similar advantageous effects as the method embodiment. For technical details not disclosed in the storage medium, embodiments of the cooking device and embodiments of the associated device of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in the various embodiments of the present application, the sequence numbers of the above-mentioned processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present application. The above-mentioned serial numbers of the embodiments of the present application are merely for description and do not represent the merits of the embodiments.

It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

In the several embodiments provided in the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the unit is only a logical functional division, and there may be other division ways in actual implementation, such as: multiple units or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or units may be electrical, mechanical or other forms.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units; can be located in one place or distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiments of the present application. In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be separately regarded as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.

Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing an automatic test line of a device to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code. The methods disclosed in the several method embodiments provided in the present application may be combined arbitrarily without conflict to obtain new method embodiments. The features disclosed in the several method or apparatus embodiments provided in the present application may be combined arbitrarily, without conflict, to arrive at new method embodiments or apparatus embodiments.

The above description is only for the embodiments of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of changes or substitutions within the technical scope of the present application, and shall be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

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

the control assembly is used for controlling the heating assembly to heat the food materials in a first stage under the condition that the cooking equipment is detected to enter a specific mode, so that starch in the food materials is gelatinized; wherein the specific pattern is used for increasing the content of resistant starch in the cooked food material; and in a second stage after the first stage, controlling the refrigeration assembly to carry out cooling treatment on the gelatinized food material by using the obtained cooling medium, so that the starch in the gelatinized food material is aged and regenerated.

2. The apparatus of claim 1, wherein the refrigeration assembly comprises a transport assembly, a channel, and a water supply assembly, and the cooling medium is water, wherein:

the transmission assembly is used for acquiring water with a specific required quantity from the water supply assembly;

the channel is connected with the transmission assembly and is used for injecting water with a specific required amount acquired by the transmission assembly into the cooking cavity so as to age and regenerate starch in the gelatinized food material;

the water supply assembly is connected with the transmission assembly and used for supplying water to the transmission assembly.

3. The apparatus of claim 2, wherein the channel is located in an upper lid of the cooking apparatus; alternatively, the channel is located on an outer side wall of the cooking cavity; alternatively, the channel is located at the bottom of the cooking chamber.

4. The apparatus of claim 1, wherein the refrigeration assembly comprises a water circulation assembly and a water supply assembly, the cooling medium is water, and wherein:

the water supply assembly is connected with the water circulation assembly and is used for supplying water to the water circulation assembly;

the water circulation assembly is located on the outer wall of the cooking cavity and used for performing circulating cooling treatment on the cooking cavity by using the obtained water in the water supply assembly, so that the starch in the gelatinized food materials is aged and regenerated.

5. The apparatus of claim 2, wherein the refrigeration assembly further comprises:

and the water circulation assembly is connected with the water supply assembly and used for performing circulating cooling treatment on the outer wall of the cooking cavity by utilizing the acquired water in the water supply assembly.

6. The apparatus of claim 5, wherein the water supply assembly is further configured to cool water in the water supply assembly to obtain cooled water;

correspondingly, the transmission assembly is also used for cooling the cooking cavity by using the acquired water with the specific demand after cooling;

the water circulation assembly is further used for performing circulating cooling treatment on the outer wall of the cooking cavity by using the obtained cooled water.

7. The apparatus of claim 1, wherein the refrigeration assembly is a fan assembly, the cooling medium is air, and the fan assembly is configured to disturb the airflow within the cooking chamber with the air such that the starch in the gelatinized food material is retrograded.

8. The apparatus of claim 7, wherein the fan assembly is positioned on the upper lid to maximize an area of contact of air output by the fan assembly with the food material.

9. A cooking method, applied to a cooking apparatus, the method comprising:

under the condition that the cooking device is detected to enter a specific mode, in a first stage, controlling a heating assembly of the cooking device to heat food materials in a cooking cavity of the cooking device, so that starch in the food materials is gelatinized; wherein the heating assembly is located in an upper cover of the cooking device, and the specific mode is used for increasing the content of resistant starch in the cooked food material;

10. The method of claim 9, wherein the refrigeration assembly comprises a transmission assembly, a channel and a water supply assembly, the cooling medium is water, and the controlling the refrigeration assembly of the cooking device to perform cooling treatment on the gelatinized food material by using the obtained cooling medium comprises:

controlling the transmission assembly to obtain the specific required amount of water from the water supply assembly;

injecting a specific required amount of water obtained by the transfer assembly into the cooking cavity through the channel such that the gelatinized food material falls below a specific temperature.

11. The method of claim 10, wherein the method further comprises:

and determining the specific required amount of water according to the food material amount in the cooking cavity.

12. The method of claim 9, wherein the refrigeration assembly comprises a water circulation assembly and a water supply assembly, the cooling medium is water, and the controlling the refrigeration assembly of the cooking device to perform cooling treatment on gelatinized food materials by using the obtained cooling medium comprises the following steps:

and controlling the water circulation assembly to perform circulation cooling treatment on the cooking cavity by using the obtained water in the water supply assembly, so that the gelatinized food materials are reduced to below a specific temperature.

13. The method of claim 10, wherein the refrigeration assembly further comprises a water circulation assembly, the method further comprising:

and meanwhile, the water circulation assembly is controlled to perform circulation cooling treatment on the cooking cavity by using the obtained water in the water supply assembly, so that the gelatinized food materials are reduced to below a specific temperature.

14. The method of claim 13, wherein the method further comprises:

cooling the water in the water supply assembly to obtain cooled water;

accordingly, the controlling the transfer assembly to obtain the specific required amount of water from the water supply assembly includes:

acquiring the specific required amount of water in the water supply assembly after cooling by using the transmission assembly;

control the water cycle subassembly utilizes the water that obtains in the water supply subassembly to the culinary art chamber carries out circulation cooling and handles, includes:

and controlling the water circulation assembly to perform circulation cooling treatment on the cooking cavity by using the cooled water in the water supply assembly.

15. The method of claim 9, wherein the cooling component is a fan component, the cooling medium is wind, and the controlling the cooling component of the cooking device to cool the gelatinized food material with the obtained cooling medium comprises:

controlling the fan assembly to disturb the airflow within the cooking chamber with air such that the gelatinized food material falls below a particular temperature.

16. A cooking device, comprising:

17. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a control component, carries out the steps of the method of any one of claims 9 to 15.