CN114568921A

CN114568921A - Cooking appliance control method, control device, readable storage medium and cooking appliance

Info

Publication number: CN114568921A
Application number: CN202011369365.3A
Authority: CN
Inventors: 王丽英; 张豪; 李晶; 张龙; 朱俊超; 龚艳玲; 张川; 郑量
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-11-30
Filing date: 2020-11-30
Publication date: 2022-06-03

Abstract

The invention provides a cooking appliance control method, a control device, a readable storage medium and a cooking appliance. The cooking appliance control method comprises the steps of controlling the cooking appliance to perform puffing treatment on food materials; controlling the cooking appliance to extract the food material. According to the invention, before the food material is extracted, the food material is puffed, so that the texture of the food material becomes looser, the dissolution of nutritional ingredients in the food material is promoted, and the extraction effect of the food material is further improved.

Description

Cooking appliance control method, control device, readable storage medium and cooking appliance

Technical Field

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

Background

In the related art, some food materials are difficult to cook and extract. Taking traditional Chinese medicinal materials as an example, after long-time cooking, effective ingredients are still difficult to sufficiently dissolve out, and the cooking effect of the food materials is reduced.

Disclosure of Invention

The present invention is directed to solving at least one of the above problems.

To this end, a first object of the present invention is to provide a control method of a cooking appliance.

A second object of the present invention is to provide a control device of a cooking appliance.

A third object of the present invention is to provide a readable storage medium.

A fourth object of the present invention is to provide a cooking appliance.

A fifth object of the present invention is to provide another cooking appliance.

In order to achieve the first object of the invention, the technical scheme of the invention provides a control method of a cooking appliance, which comprises the steps of controlling the cooking appliance to perform puffing treatment on food materials; controlling the cooking appliance to extract the food material.

Before extracting the food materials, the food materials are firstly puffed, so that the texture of the food materials is looser, the full dissolution of the nutritional ingredients in the food materials is promoted, the extraction effect of the food materials is improved, and the cooking time is saved.

In addition, the technical solution provided by the above technical solution of the present invention may further have the following additional technical features:

in the technical scheme, the cooking appliance is controlled to puff the food materials, and the puffing method specifically comprises the steps of controlling the cooking appliance to drive heated air to flow in the cooking appliance; and/or controlling the cooking appliance to apply microwave energy to the food material; and/or controlling the cooking appliance to apply pressure to the food material; and/or controlling the cooking appliance to apply heat to the food material; and/or controlling the cooking appliance to cause the food materials to rub against each other.

According to the technical scheme, the food materials are puffed by controlling the flow of heated air in the cooking appliance, the operation is simple, the realization is easy, and the applicability of the control method of the cooking appliance is improved. The food materials are puffed in a mode of applying microwave energy to the food materials, so that the stability of puffing the food materials is improved, and the puffing effect of the food materials is ensured. The food materials are puffed in a mode of applying pressure to the food materials, so that the time for puffing the food materials is saved, and the cooking efficiency is improved. The food materials are puffed in a mode of applying heat to the food materials, the operation is simple, the temperature of the food materials is easy to control, and the cost is saved. The food materials are puffed in a mode of promoting the mutual friction of the food materials, so that the puffing effect of the food materials is improved, and the cooking time of the food materials is further shortened.

Among any one of the above-mentioned technical scheme, control cooking utensil and carry out puffed treatment to eating the material, specifically include:

controlling the cooking appliance to drive heated air to flow in the cooking appliance; wherein the heated air is at a temperature in a range of 200 to 300 degrees Celsius and/or the heated air is applied for a time in a range of less than or equal to 60 seconds.

According to the technical scheme, the food materials are puffed by controlling the heated air to flow in the cooking appliance, the operation is simple, the realization is easy, and the applicability of the control method of the cooking appliance is improved. Specifically, the temperature range of the heated air is controlled to be 200-300 ℃, the application time range of the heated air is less than or equal to 60 seconds, and the phenomena of sticking, caking and the like of the food materials caused by overlong puffing processing time are avoided. According to the technical scheme, the temperature and the application time of the heated air are controlled within a reasonable range, so that the food materials can be fully puffed, the dissolution of nutrient components in the food materials is promoted, and the extraction effect of the food materials is improved.

In any of the above technical solutions, controlling the cooking appliance to extract the food material specifically includes controlling the cooking appliance to heat the food material in a water bath; and/or controlling a cooking appliance to stir the food material; and/or controlling the cooking appliance to apply ultrasonic waves to the food material.

According to the technical scheme, the food materials are extracted in a water bath heating mode, the operation is simple, the implementation is easy, and the applicability of the control method of the cooking appliance is further improved. The food materials are extracted in a mode of stirring the food materials, so that the nutritional ingredients in the food materials are dissolved out more fully, and the cooking effect of the food materials is further improved. The food material is extracted in an ultrasonic wave applying mode, so that the reliability of food material extraction is improved, and the cooking time is saved.

In any of the above technical solutions, controlling the cooking appliance to extract the food material specifically includes controlling the cooking appliance to heat the food material in a water bath; wherein the temperature range of the water bath heating is 80 ℃ to 100 ℃, and/or the application time range of the water bath heating is less than or equal to 2 hours.

According to the technical scheme, the food material is extracted by controlling the cooking appliance to heat the food material in a water bath manner, the operation is simple, the implementation is easy, and the applicability of the control method of the cooking appliance is improved. Specifically, the temperature range of water bath heating is controlled to be 80-100 ℃, and/or the application time range of water bath heating is less than or equal to 2 hours, so that the phenomenon that the food materials are sticky and caked due to too long extraction treatment time is avoided, and the cooking effect of the food materials is not affected. This technical scheme is through the temperature and the time control with water-bath heating within reasonable range, has further ensured that the nutrient composition in the edible material can fully dissolve out, improves the culinary art effect of edible material.

In any of the above technical schemes, controlling the cooking appliance to extract the food material specifically includes controlling the cooking appliance to apply ultrasonic waves to the food material; wherein the power of the ultrasound is in the range of 100 watts to 1000 watts, and/or the frequency of the ultrasound is in the range of 20 kilohertz to 40 kilohertz, and/or the time of application of the ultrasound is in the range of less than or equal to 40 minutes.

This technical scheme extracts the processing through the mode that control cooking utensil applyed the ultrasonic wave to eating the material, improves the stability of extraction processing process, shortens the culinary art time of eating the material, improves the culinary art efficiency of eating the material. Specifically, the power range of the ultrasonic wave is controlled to be 100 watts to 1000 watts, and/or the frequency range of the ultrasonic wave is controlled to be 20 kilohertz to 40 kilohertz, and/or the application time range of the ultrasonic wave is less than or equal to 40 minutes, so that the phenomenon that the food materials are sticky and caked due to too long extraction treatment time is avoided, and the cooking effect of the food materials is not influenced. According to the technical scheme, the power, the frequency range and the application time of ultrasonic treatment are controlled within a reasonable range, so that the cooking effect of the food materials is further ensured.

In any of the above technical solutions, the method for controlling a cooking appliance further includes controlling the cooking appliance to crush food materials.

The control method of the cooking appliance in the technical scheme further comprises the step of crushing the food materials, so that the dissolution of nutrient components in the food materials is further promoted, and the purpose of improving the cooking effect of the food materials is achieved.

In any of the above technical solutions, before the control cooking appliance performs puffing processing on the food material, the control cooking appliance performs crushing processing on the food material; and/or after the control cooking appliance is executed to perform puffing treatment on the food material, the control cooking appliance is executed to perform crushing treatment on the food material; and/or before the food material is extracted by the control cooking appliance, the food material is crushed by the control cooking appliance; and/or when the cooking appliance is controlled to extract the food materials, the cooking appliance is controlled to crush the food materials.

This technical scheme carries out crushing treatment before carrying out bulking treatment to eating the material for eat the material volume and reduce, promote moisture and/or the heat among the bulking treatment process and get into and eat the material, improve the popped effect of eating the material. Carry out crushing treatment after carrying out bulking treatment to the edible material, the edible material texture through bulking treatment is more crisp for the edible material is smashed more easily, reduces the edible material granule volume after smashing, promotes the culinary art effect of eating the material. Crushing treatment is carried out before the food materials are extracted, so that the dissolution of nutrient components in the food material extraction process is promoted, and the extraction effect of the food materials is improved. When the food materials are extracted, the food materials are crushed, so that the cooking time of the food materials is saved, and the cooking efficiency of the food materials is further improved.

In order to achieve the second object of the present invention, the technical solution of the present invention provides a control device, which includes a processor, a memory, and a program or an instruction stored in the memory and capable of being executed on the processor, where the program or the instruction is executed by the processor to implement the steps of the control method of the cooking appliance according to any one of the above technical solutions, and therefore, all the beneficial effects of any one of the above technical solutions are achieved, and are not described herein again.

In order to achieve the third object of the present invention, the technical solution of the present invention provides a readable storage medium, on which a program or instructions are stored, and when the program or instructions are executed, the steps of the method for controlling a cooking appliance according to any one of the above technical solutions are implemented, so that all the beneficial effects of any one of the above technical solutions are achieved, and are not described herein again.

In order to achieve the fourth object of the present invention, the technical solution of the present invention provides a cooking appliance, and the cooking appliance implements the steps of the control method of the cooking appliance according to any one of the above technical solutions, so that all the beneficial effects of any one of the above technical solutions are achieved, and details are not described herein again.

In order to achieve the fifth object of the invention, the technical scheme of the invention provides a cooking appliance, which comprises a puffing processing assembly, a cooking container and a control device, wherein the puffing processing assembly is used for puffing food materials; and the extraction processing assembly is used for extracting food materials.

The popped processing subassembly realizes the popped processing to eating the material among this technical scheme, plays the effect that changes the texture of eating material itself for it is more loose to eat the material texture, promotes the precipitation of nutrient composition. The extraction processing assembly is used for extracting food materials, so that the cooking effect of the food materials is improved. Realize the popped and the extraction to eating the material through popped processing subassembly and extraction processing subassembly, simple structure easily realizes, reduces cooking utensil cost.

In the above technical solution, the puffing processing component comprises one or a combination of the following components: the hot air puffing component, the microwave puffing component and the extrusion puffing component; and/or the extraction processing assembly comprises one or a combination of the following: water bath extraction subassembly, stirring extraction subassembly, ultrasonic wave extraction subassembly.

This technical scheme realizes to the bulking treatment and the extraction processing of eating the material through different bulking treatment subassemblies and extraction processing subassembly, satisfies user's different user demands, and then improves cooking utensil's suitability.

In any technical scheme, the cooking appliance further comprises a crushing processing assembly, and the crushing processing assembly is used for crushing food materials; and/or the stirring processing assembly is used for stirring the food materials.

Cooking utensil still includes broken handle subassembly and stirring processing subassembly among this technical scheme to the realization is handled to the broken handle and the stirring of eating the material, promotes dissolving out of nutrient composition among the eating material, practices thrift the culinary art time, further improves the culinary art effect of eating the material.

In any of the above technical solutions, the extraction processing assembly includes a cooking chamber; a first heating member for applying heat to the cooking chamber; the puffing processing assembly comprises an air duct, a fan and a second heating part, the air duct can be communicated with the cooking cavity, the fan is used for driving air to flow between the air duct and the cooking cavity, and the second heating part is used for heating air in the air duct.

Extraction processing subassembly includes culinary art chamber and first heater block among this technical scheme, and the culinary art chamber is suitable for holding edible material. First heater block can heat the culinary art chamber to the processing is extracted to the edible material of realization in the culinary art chamber. Realize the extraction processing to eating the material through first heater block, simple structure easily realizes, reduces cooking utensil cost. The bulking processing subassembly includes wind channel, fan and second heater block, and cooking utensil is linked together through wind channel and external, and outside air gets into the wind channel under the drive of fan to after being heated by the second heater block, get into among the culinary art chamber, in order to realize the bulking processing to eating the material within the culinary art chamber, improve cooking utensil's performance.

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 is a flowchart illustrating steps of a method for controlling a cooking appliance according to some embodiments of the present invention;

fig. 2 is a second flowchart illustrating steps of a method for controlling a cooking appliance according to some embodiments of the present invention;

fig. 3 is a third step flowchart of a control method of a cooking appliance according to some embodiments of the present invention;

fig. 4 is a fourth flowchart illustrating steps of a method for controlling a cooking appliance according to some embodiments of the present invention;

fig. 5 is a flowchart illustrating a fifth step of a method for controlling a cooking appliance according to some embodiments of the present invention;

fig. 6 is a flowchart illustrating a sixth step of a method for controlling a cooking appliance according to some embodiments of the present invention;

fig. 7 is a seventh step flowchart of a control method of a cooking appliance according to some embodiments of the present invention;

fig. 8 is an eighth flowchart illustrating steps of a method for controlling a cooking appliance according to some embodiments of the present invention;

fig. 9 is a ninth step flowchart of a control method of a cooking appliance according to some embodiments of the present invention;

fig. 10 is a ten-step flowchart of a control method of a cooking appliance according to some embodiments of the present invention;

fig. 11 is an eleventh step flowchart of a method of controlling a cooking appliance according to some embodiments of the present invention;

fig. 12 is a flowchart showing twelve steps of a control method of a cooking appliance according to some embodiments of the present invention;

fig. 13 is a thirteen-step flowchart of a control method of a cooking appliance according to some embodiments of the present invention;

fig. 14 is a flowchart of fourteen steps of a control method of a cooking appliance according to some embodiments of the invention;

FIG. 15 is a block diagram schematically illustrating the structure of a control device according to some embodiments of the present invention;

fig. 16 is a block diagram schematically illustrating the structure of a cooking appliance according to some embodiments of the present invention;

fig. 17 is a structural view of a cooking appliance according to some embodiments of the present invention.

Wherein, the correspondence between the reference numbers and the part names in fig. 15 to 17 is:

100: control device, 110: processor, 120: memory, 200: cooking appliance, 210: bulking processing component, 212: air duct, 214: a fan, 216: second heating member, 220: extraction processing module, 222: cooking chamber, 224: first heating member, 230: crushing treatment assembly, 240: and a stirring processing component.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention, taken in conjunction with the accompanying drawings and detailed description, is set forth below. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

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

A control method of a cooking appliance, a control apparatus 100, a readable storage medium, and a cooking appliance 200 according to some embodiments of the present invention are described below with reference to fig. 1 to 17.

Example 1:

as shown in fig. 1, the present embodiment provides a control method of a cooking appliance, including:

step S102, controlling a cooking appliance to puff food materials;

and step S104, controlling the cooking appliance to extract the food materials.

The food material in the embodiment can be a traditional Chinese medicine material, a bone-stick food material, a coarse cereal food material, coffee beans or the like. Due to the characteristics of the food materials, the cooking time is long, and the nutritional ingredients in the food materials are difficult to fully dissolve out, so that the cooking effect of the food materials is influenced.

For example, with the gradual enhancement of health care consciousness of people, health care is more and more favored by consumers through food therapy. However, some food materials, especially traditional Chinese medicinal materials, are dense and hard, such as roots, seeds, mineral medicines and the like, active ingredients of the food materials are not easy to extract, and an aqueous solution needs to penetrate cell walls or internal ultrastructures of plants, so that the dissolution of the active ingredients is relatively difficult, and the dissolution of the active ingredients is generally low. In the related art, the dissolution rate of the effective ingredients is usually improved by means of crushing, but the method cannot generally break the walls of firm food materials, and the extraction rate is still low. And reach the effect of superfine grinding through special equipment, though can make the active ingredient leaching rate obtain promoting, nevertheless treatment facility is great, and the manufacturability degree of difficulty is higher.

In order to solve the above-mentioned deficiency, the control method of the cooking appliance of the present embodiment first performs puffing processing on the food material. As can be understood, the puffing treatment in the embodiment can promote water molecules in the food material to be rapidly vaporized after being in an overheated state through modes such as high temperature, microwave or extrusion, so that a plurality of small holes are formed in the interior and the surface of the food material, the texture of the food material is changed, the dissolution of nutritional ingredients in the food material is promoted, and the extraction effect of the food material is improved.

Particularly, the food materials can be extracted in a high-temperature or high-pressure mode, the operation is simple, the implementation is easy, and the applicability of the control method of the cooking appliance is improved.

In some embodiments of this embodiment, a user can select different puffing processing modes and extraction processing modes or different puffing processing temperatures and extraction processing temperatures according to the type, weight and the like of food materials, so that the food materials of different types can be fully puffed, different taste preferences of the user are met, the applicability of the control method of the cooking appliance is further improved, and the cooking effect of the food materials is improved.

In some embodiments of this embodiment, after the food material is puffed, water may be added to the cooking utensil to ensure the extraction effect of the food material, and avoid the food material from being excessively dehydrated and even being scorched at a high temperature, which may affect the taste of the food material.

In some embodiments of this embodiment, after the food material is puffed, the cooking appliance may be controlled to emit prompt information such as sound or flash light to remind the user to add water manually. Also can set up cooking utensil and outside water route intercommunication, control cooking utensil automatic watering after the bulking treatment is accomplished.

Example 2:

the present embodiment provides a control method of a cooking appliance, and in addition to the technical features of embodiment 1 described above, the present embodiment further includes the following technical features.

In some embodiments of this embodiment, controlling the cooking appliance to puff the food material specifically includes: controlling the cooking appliance to drive the heated air to flow in the cooking appliance.

In other words, as shown in fig. 2, the control method of the cooking appliance of the present embodiment includes:

step S202, controlling the cooking appliance to drive the heated air to flow in the cooking appliance;

and step S204, controlling the cooking appliance to extract the food materials.

The embodiment performs puffing treatment on the food materials by controlling the heated air to flow in the cooking appliance, is simple to operate and easy to realize, and improves the applicability of the control method of the cooking appliance.

In some other embodiments of this embodiment, controlling the cooking appliance to puff the food material specifically further includes: controlling the cooking appliance to apply microwave energy to the food material.

In other words, as shown in fig. 3, the control method of the cooking appliance of the present embodiment includes:

step S302, controlling a cooking appliance to apply microwave energy to food;

step S304, controlling the cooking appliance to extract the food material.

The embodiment carries out the bulking treatment to the edible material through the mode of applying microwave energy to the edible material, improves the stability of carrying out the bulking treatment to the edible material, ensures the bulking treatment effect of the edible material.

In some embodiments of this embodiment, controlling the cooking appliance to puff the food material specifically further includes: controlling the cooking appliance to apply pressure to the food material.

In other words, as shown in fig. 4, the control method of the cooking appliance of the present embodiment includes:

step S402, controlling a cooking appliance to apply pressure to food;

and step S404, controlling the cooking appliance to extract the food material.

This embodiment is through carrying out popped processing to eating the material to the mode that eats material pressure, practices thrift and carries out popped processing's time to eating the material, improves cooking efficiency.

In some embodiments of this embodiment, controlling the cooking appliance to puff the food material specifically further includes: controlling the cooking appliance to apply heat to the food material.

In other words, as shown in fig. 5, the control method of the cooking appliance of the present embodiment includes:

step S502, controlling a cooking appliance to apply heat to food;

in step S504, the cooking appliance is controlled to extract the food material.

The embodiment carries out the bulking treatment to the food material through the mode of applying heat to the food material, and is simple in operation, and the cost is saved to the temperature of easily eating the material.

In some embodiments of this embodiment, controlling the cooking appliance to puff the food material specifically further includes: the cooking appliance causes the food materials to rub against each other.

In other words, as shown in fig. 6, the control method of the cooking appliance of the present embodiment includes:

step S602, controlling a cooking appliance to enable food materials to rub against each other;

in step S604, the cooking appliance is controlled to extract the food material.

The embodiment improves the puffing treatment effect of the food materials by puffing the food materials in a mode of promoting the mutual friction of the food materials, and further shortens the cooking time of the food materials.

Example 3:

the present embodiment provides a control method of a cooking appliance, and in addition to the technical features of any of the above embodiments, the present embodiment further includes the following technical features.

Control cooking utensil and carry out puffed treatment to eating material, specifically include: controlling the cooking appliance to drive the heated air to flow in the cooking appliance. Wherein the heated air is at a temperature in a range of 200 to 300 degrees Celsius and/or the heated air is applied for a time in a range of less than or equal to 60 seconds.

The embodiment realizes the puffing treatment of the food materials by controlling the heated air to flow in the cooking appliance, is simple to operate and easy to realize, and improves the applicability of the control method of the cooking appliance. Specifically, the temperature range of the heated air is controlled to be 200-300 ℃, the application time range of the heated air is less than or equal to 60 seconds, and the phenomena of sticking, caking and the like of the food materials caused by overlong puffing processing time are avoided.

In the embodiment, the temperature and the application time of the heated air are controlled within reasonable ranges, so that the food materials can be fully puffed, the dissolution of nutrient components in the food materials is promoted, and the extraction effect of the food materials is improved.

In some embodiments of the present embodiment, the user can select different heated air temperatures and heated air application times to puff the food material according to the type and weight of the food material.

Specifically, for a relatively hard food material which is difficult to cook, such as a part of traditional Chinese medicinal materials or a bone stick food material, a relatively high temperature of heated air and a relatively long time of applying the heated air can be selected to puff the food material, for example, 40 seconds or 50 seconds can be selected to puff the food material, so as to promote sufficient precipitation of nutritional ingredients in the food material and improve the puffing effect of the food material. For food materials with relatively loose texture, such as grain food materials, the lower heated air temperature and the shorter heated air applying time can be selected to perform puffing treatment on the food materials, for example, the time of 15 seconds or 25 seconds can be selected to perform puffing treatment, so that the phenomena of sticking, caking and the like of the food materials are avoided, and the taste of the food materials is not affected.

It can be understood that, the user can also freely select the temperature of the heated air and the application time of the heated air according to personal taste preference to puff the food material, and specifically, the user can freely select the time of the puffing within the time range of 15 seconds to 60 seconds, so that the flexibility of the control method of the cooking appliance is further improved, and the user experience is further improved.

Example 4:

In some embodiments of this embodiment, controlling the cooking appliance to extract the food material specifically includes: controlling the cooking appliance to heat the food material in a water bath.

In other words, as shown in fig. 7, the control method of the cooking appliance of the present embodiment includes:

step S702, controlling a cooking appliance to perform puffing treatment on food materials;

step S704, controlling the cooking appliance to perform water bath heating on the food material.

The food material is extracted by the water bath heating mode, the operation is simple, the implementation is easy, and the applicability of the control method of the cooking appliance is further improved.

In some other embodiments of this embodiment, the controlling the cooking appliance to extract the food material specifically includes: controlling the cooking appliance to stir the food material.

In other words, as shown in fig. 8, the control method of the cooking appliance of the present embodiment includes:

step S802, controlling a cooking appliance to puff food materials;

step S804, controlling the cooking appliance to stir the food material.

In the embodiment, the food materials are extracted in a mode of stirring the food materials, so that the nutritional ingredients in the food materials are dissolved out more sufficiently, and the cooking effect of the food materials is further improved.

In some embodiments of this embodiment, controlling the cooking appliance to extract the food material specifically includes: controlling the cooking appliance to apply ultrasonic waves to the food material.

In other words, as shown in fig. 9, the control method of the cooking appliance of the present embodiment includes:

step S902, controlling a cooking appliance to puff food materials;

step S904, controlling the cooking appliance to apply ultrasonic waves to the food material.

The embodiment extracts the food materials in a mode of applying ultrasonic waves to the food materials, improves the reliability of the food material extraction, and saves the cooking time.

In some embodiments of this embodiment, the user can also control the temperature of the water bath, the frequency of stirring, and the frequency of the ultrasonic waves in the extraction process, so as to meet the cooking requirements of the user for different food materials. In other embodiments of this embodiment, the user can also control the time for extracting the food material according to the personal taste preference, so as to further improve the flexibility of the control method of the cooking appliance, thereby improving the user experience.

Example 5:

the present embodiment provides a control method of a cooking appliance, and in addition to the technical features of any one of the above embodiments, the present embodiment further includes the following technical features.

Control cooking utensil and carry out extraction processing to the edible material, specifically include: controlling the cooking appliance to heat the food material in a water bath.

Wherein the temperature range of the water bath heating is 80 ℃ to 100 ℃, and/or the application time range of the water bath heating is less than or equal to 2 hours.

The food material extraction treatment is realized by controlling the cooking appliance to heat the food material in a water bath manner, the operation is simple, the realization is easy, and the applicability of the control method of the cooking appliance is improved. Specifically, the temperature range of water bath heating is controlled to be 80-100 ℃, and/or the application time range of water bath heating is less than or equal to 2 hours, so that the phenomenon that the food materials are sticky and caked due to too long extraction treatment time is avoided, and the cooking effect of the food materials is not affected. According to the embodiment, the temperature and time for heating in the water bath are controlled within a reasonable range, so that the nutritional ingredients in the food materials can be further fully dissolved out, and the cooking effect of the food materials is improved.

In some embodiments of the present embodiment, the user can select different water bath heating temperatures and water bath heating times to extract the food materials according to the types, weights, and the like of the food materials.

Specifically, for a hard food material which is difficult to cook, such as a part of traditional Chinese medicinal materials or a bone stick food material, a higher water bath heating temperature and a longer water bath heating time can be selected to extract the food material, for example, 1 hour or 1.5 hours can be selected as the water bath heating time, so that the nutritional ingredients in the food material can be sufficiently dissolved out, and the cooking effect of the food material is improved. For food materials with relatively loose texture, such as grain food materials, lower water bath temperature and shorter water bath heating time can be selected to extract the food materials, for example, 10 minutes or 30 minutes can be selected as the water bath heating time, so that the food materials are prevented from being sticky and lumpy, and the taste of the food materials is prevented from being influenced.

The water bath temperature and the water bath heating time of the food material can be freely selected by the user according to personal taste preference, specifically, the water bath heating time can be freely selected by the user within the time range of 10 minutes to 2 hours, so that the flexibility of the control method of the cooking appliance is further improved, and the user experience is further improved.

Example 6:

Controlling a cooking appliance to extract food materials, specifically comprising: controlling the cooking appliance to apply ultrasonic waves to the food material.

Wherein the power of the ultrasound is in the range of 100 watts to 1000 watts, and/or the frequency of the ultrasound is in the range of 20 kilohertz to 40 kilohertz, and/or the time of application of the ultrasound is in the range of less than or equal to 40 minutes.

The embodiment extracts the food material by controlling the cooking appliance to apply ultrasonic waves, so that the stability of the extraction processing process is improved, the cooking time of the food material is shortened, and the cooking efficiency of the food material is improved. Specifically, the power range of the ultrasonic wave is controlled to be 100 watts to 1000 watts, and/or the frequency range of the ultrasonic wave is controlled to be 20 kilohertz to 40 kilohertz, and/or the application time range of the ultrasonic wave is less than or equal to 40 minutes, so that the phenomenon that the food materials are sticky and caked due to too long extraction treatment time is avoided, and the cooking effect of the food materials is not influenced. The present embodiment further ensures the cooking effect of the food material by controlling the power, frequency range and application time of the ultrasonic treatment within reasonable ranges.

In some embodiments of the present embodiment, the user may select different ultrasonic powers, frequency ranges and application times according to the type and weight of the food material. Specifically, for a hard food material which is difficult to cook, such as some traditional Chinese medicinal materials or bone stick food materials, a higher ultrasonic power, a higher ultrasonic frequency and a longer application time can be selected, for example, a time of 30 minutes or 40 minutes can be selected to perform ultrasonic treatment on the food material, so that the nutritional ingredients in the food material can be sufficiently dissolved out, and the cooking effect of the food material is improved. For food materials with relatively loose texture, such as grain food materials, lower ultrasonic power, lower ultrasonic frequency and longer application time can be selected, for example, 10 minutes or 20 minutes can be selected for ultrasonic treatment of the food materials, so that the food materials are prevented from being sticky and lumpy, and the taste of the food materials is prevented from being affected.

It can be understood that the user can also freely select the power and frequency of the ultrasonic waves and the longer application time according to personal taste preference, and specifically, the user can freely select the time of the ultrasonic wave treatment within the time range of 10 minutes to 40 minutes, so that the flexibility of the control method of the cooking appliance is further improved, and the user experience is further improved.

Example 7:

as shown in fig. 10, the present embodiment provides a control method of a cooking appliance, and in addition to the technical features of any of the above embodiments, the present embodiment further includes the following technical features.

The control method of the cooking appliance further includes:

step S1002, controlling the cooking appliance to crush the food material.

The control method of the cooking appliance of the embodiment further comprises the step of crushing the food materials, so that the dissolution of the nutritional ingredients in the food materials is further promoted, and the purpose of improving the cooking effect of the food materials is achieved.

In some embodiments of this embodiment, the food material can be crushed by different methods such as twisting or squeezing, and the food material crushing device is simple in structure and easy to implement.

Example 8:

In some embodiments of this embodiment, the method for controlling a cooking appliance specifically includes: before the control cooking appliance performs puffing processing on the food, the control cooking appliance performs crushing processing on the food.

In other words, as shown in fig. 11, the control method of the cooking appliance of the present embodiment includes:

step S1102, controlling a cooking appliance to crush food;

step S1104, controlling a cooking appliance to perform puffing treatment on the food material;

in step S1106, the cooking appliance is controlled to extract the food material.

This embodiment carries out crushing treatment before eating material and puffing for eat material volume reduction, promote moisture and/or the heat of puffing in-process and get into and eat the material, improve the popped effect of eating the material.

In some other embodiments of this embodiment, the method for controlling a cooking appliance specifically further includes: and after the control cooking appliance is executed to puff the food material, the control cooking appliance is executed to crush the food material.

In some embodiments of this embodiment, the method for controlling a cooking appliance specifically includes: before the food material is extracted by the control cooking appliance, the food material is crushed by the control cooking appliance.

In other words, as shown in fig. 12, the control method of the cooking appliance of the present embodiment includes:

step S1202, controlling a cooking appliance to perform puffing treatment on food materials;

step S1204, controlling a cooking appliance to crush food materials;

in step S1206, the cooking appliance is controlled to extract the food material.

This embodiment is after carrying out bulking treatment or carrying out crushing treatment before carrying out extraction treatment to the edible material, and the edible material texture through bulking treatment is more crisp for eat material and be smashed more easily, reduce the edible material granule volume after smashing, promote the culinary art effect of eating the material.

In some embodiments of this embodiment, the method for controlling a cooking appliance specifically includes: when the cooking appliance is controlled to extract the food, the cooking appliance is controlled to crush the food.

In other words, as shown in fig. 13, the control method of the cooking appliance of the present embodiment includes:

step S1302, controlling a cooking appliance to puff food materials;

in step S1304, the cooking appliance is controlled to extract the food material, and the cooking appliance is controlled to crush the food material.

This embodiment is when carrying out extraction processing to the edible material, carries out crushing treatment to the edible material, practices thrift the culinary art time of eating the material, further improves the culinary art efficiency of eating the material.

Example 9:

as shown in fig. 14, the present embodiment provides a control apparatus 100 including a processor 110 and a memory 120. The memory 120 stores a program or instructions that can be executed on the processor 110, and the program or instructions, when executed by the processor 110, implement the steps of the control method of the cooking appliance according to any of the embodiments described above, so that all the advantages of any of the embodiments described above are achieved, and are not described herein again.

Example 10:

the present embodiment provides a readable storage medium, on which a program or an instruction is stored, and when the program or the instruction is executed, the steps of the method for controlling a cooking appliance according to any of the embodiments are implemented, so that all the beneficial effects of any of the embodiments are achieved, and details are not described herein again.

Example 11:

the present embodiment provides a cooking appliance, and the cooking appliance implements the steps of the control method of the cooking appliance in any one of the above embodiments, so that all the beneficial effects of any one of the above embodiments are achieved, and details are not described herein again.

Example 12:

as shown in fig. 15, the present embodiment provides a cooking appliance 200 including a puffing process module 210 and an extraction process module 220. The puffing component 210 is used for puffing food materials. The extraction processing assembly 220 is used for extracting food materials.

It is understood that the cooking appliance 200 in the present embodiment may be an electric cooker, a pressure cooker, a food processor, etc. for cooking food materials. Specifically, the cooking appliance 200 further includes a case, a cooking cavity, and a cover. As shown in fig. 17, the cooking cavity 222 is adapted to receive food material to enable cooking of the food material. The puffing treatment component 210 achieves puffing treatment of food materials, plays a role in changing the texture of the food materials, enables the texture of the food materials to be looser, and promotes precipitation of nutrient components. The extraction processing assembly 220 performs extraction processing on the food materials, so that the cooking effect of the food materials is improved.

The embodiment realizes puffing and extraction to the edible material through puffing processing assembly 210 and extraction processing assembly 220, and has the advantages of simple structure, easy realization and reduction of the cost of cooking utensil 200.

Example 13:

the present embodiment provides a cooking appliance 200, and in addition to the technical features of the above-described embodiments, further includes the following technical features.

The bulking treatment component 210 includes one or a combination of the following: hot air puffing components, microwave puffing components and extrusion puffing components. The extraction processing component 220 includes one or a combination of: water bath extraction subassembly, stirring extraction subassembly, ultrasonic wave extraction subassembly.

The bulking processing component 210 in this embodiment can be a hot air bulking component to realize bulking the food material by heated air, and the cooking device is simple in operation, easy to realize and capable of reducing the cost of the cooking device 200. Specifically, the hot air puffing processing assembly 210 in the embodiment can be communicated with the outside, so that outside air enters the cooking appliance 200, the air in the cooking appliance 200 is heated through the hot air puffing processing assembly 210, the purpose of puffing food materials through heated air is achieved, the structure is simple, and the cost of the cooking appliance 200 is reduced.

The swelling assembly 210 in this embodiment can be a microwave swelling assembly to realize the swelling treatment of food materials by means of microwaves, and the reliability of the cooking appliance 200 is improved. In particular, the microwave expansion assembly of the present embodiment may be disposed inside the cooking appliance 200 to reduce the volume of the cooking appliance 200 and improve the applicability of the cooking appliance 200.

The bulking processing component 210 in this embodiment can be an extrusion bulking component to bulking the food material in an extrusion manner, improving the efficiency of bulking processing, and further saving the cooking time. Specifically, can set up popped processing cavity in cooking utensil 200, through hob or gear isotructure, extrude edible material in popped processing cavity for edible material can be fully popped, shortens the culinary art time of edible material.

Extract processing assembly 220 includes water bath extraction subassembly in this embodiment to the mode that realizes through water bath heating extracts the processing to eating material, and easy operation easily realizes, reduces cooking utensil 200 cost. As can be appreciated, the water bath extraction assembly realizes the extraction treatment of the food material in the cooking cavity 222, simplifies the structure of the cooking appliance 200, and reduces the space occupied by the cooking appliance 200.

The extraction processing assembly 220 in this embodiment includes a stirring extraction assembly to realize extracting the food material by a stirring manner, promote dissolving out of nutritional ingredients in the food material, and improve the cooking effect of the food material. Specifically, the cooking appliance 200 may include a stirring cavity, and the food material enters the stirring cavity after being puffed, and is extracted by the stirring and extracting assembly. It is understood that the stir chamber may be an integrated structure with the cooking chamber 222, reducing the volume of the cooking appliance 200. The mixing cavity and the cooking cavity 222 can be in a split structure, so that the use performance of the cooking appliance 200 is improved.

The extraction processing assembly 220 in this embodiment includes an ultrasonic extraction assembly to extract food materials in an ultrasonic manner, thereby improving the reliability of the cooking appliance 200. Specifically, the ultrasonic extraction assembly in this embodiment may be disposed inside the cooking appliance 200 to shorten the propagation distance of the ultrasonic waves and reduce the loss in the energy propagation process.

The embodiment realizes the puffing treatment and the extraction treatment of the food materials through different puffing treatment components 210 and extraction treatment components 220, meets different use requirements of users, and further improves the applicability of the cooking appliance 200.

Example 14:

as shown in fig. 16, the present embodiment provides a cooking appliance 200, and in addition to the technical features of any one of the above embodiments, the present embodiment further includes the following technical features.

The cooking appliance 200 further includes a crushing processing assembly 230 and a stirring processing assembly 240. The crushing processing assembly 230 is used for crushing food materials. And/or the blending processing component 240 is used for blending the food material.

The cooking appliance 200 in this embodiment further includes a crushing processing component 230 and a stirring processing component 240 to implement crushing processing and stirring processing for the food material. Promoting the dissolution of the nutrient components in the food materials, and further improving the cooking effect of the food materials.

Specifically, the crushing processing component 230 may be a reamer or a grinding rod, and the food material is crushed by twisting or squeezing, so as to improve the applicability of the cooking appliance 200.

It can be understood that the stirring processing assembly 240 and the stirring extraction assembly can be an integrated structure, which simplifies the structure of the cooking appliance 200 and reduces the cost of the cooking appliance 200. The stirring processing assembly 240 and the stirring extraction assembly can be arranged separately, so that the use performance of the cooking appliance 200 is improved.

Example 15:

as shown in fig. 17, the present embodiment provides a cooking appliance 200, and in addition to the technical features of any one of the above embodiments, the present embodiment further includes the following technical features.

The extraction processing assembly 220 includes a cooking chamber 222 and a first heating member 224. The first heating member 224 serves to apply heat to the cooking chamber 222. The expansion processing assembly 210 includes an air duct 212, a fan 214, and a second heating element 216, the air duct 212 being capable of communicating with the cooking chamber 222, the fan 214 being configured to drive air between the air duct 212 and the cooking chamber 222, and the second heating element 216 being configured to heat air in the air duct 212.

The extraction processing assembly 220 in this embodiment includes a cooking chamber 222 and a first heating member 224, and it is understood that the cooking chamber 222 is adapted to contain food material. The first heating member 224 may heat the cooking chamber 222 to extract the food material in the cooking chamber 222. The first heating component 224 is used for extracting food materials in the cooking cavity 222, the structure is simple, the implementation is easy, and the cost of the cooking appliance 200 is reduced.

It is understood that the first heating element 224 may be a resistive heating element or an infrared heating element to achieve the extraction and cooking processes of the food material.

The expansion processing assembly 210 includes an air duct 212, a fan 214, and a second heating element 216. It can be understood that the cooking appliance 200 is communicated with the outside through the air duct 212, and the outside air enters the air duct 212 under the driving of the fan 214, and enters the cooking cavity 222 after being heated by the second heating component 216, so as to realize the puffing treatment of the food materials in the cooking cavity 222 and improve the use performance of the cooking appliance 200.

It is understood that the second heating part 216 may be a resistance heating device or an infrared heating device, etc. The first heating member 224 may be the same as or different from the second heating member 216.

In some embodiments of the present embodiment, the number of the second heating components 216 may be multiple, so as to improve the heating efficiency of the puffing process assembly 210 for the air in the air duct 212, and further improve the working efficiency of the cooking utensil 200.

As can be appreciated, by providing the first heating member 224 and the second heating member 216, separate heating for the extraction process and the expansion process is achieved, which is easy to control, further improving the usability of the cooking appliance 200.

Example 16:

in order to solve the above problems in the related art, the present embodiment provides a control method of a cooking appliance and a cooking appliance 200, which promote the dissolution of effective ingredients of ingredients by puffing.

The control method of the cooking utensil in the embodiment mainly changes the compact structure inside the food material through the puffing technology, so that the structure of the food material is loosened, pre-cured and the like, and the dissolution of effective components inside the food material is promoted.

Cooking appliance 200 includes at least a puff assembly 210 in addition to a housing, a cooking chamber 222, and a first heating member 224 as would be found in a conventional cooking appliance. Wherein the puffing assembly 210 comprises a second heating component 216, an air duct 212 and a fan 214, so as to realize puffing processing of food materials.

The control method of the cooking utensil in the embodiment mainly comprises an expansion processing stage, a water adding stage and an extraction processing stage.

Specifically, when a user puts food materials into the food material and starts the program, the food material puffing stage is started, and the second heating component 216, the air duct 212 and the fan 214 in the puffing processing assembly 210 are controlled to be rapidly started, so that the food materials rapidly reach a certain temperature T and are maintained for a period of time T, the dense structure inside the food materials is promoted to be loosened, the cell walls of the food materials are damaged, and the dissolution of effective components is promoted. In some embodiments of the present embodiment, the temperature T ranges from 200 degrees celsius to 300 degrees celsius, and the maintaining time T ranges from 0 seconds to 60 seconds.

And after the puffing stage is finished, entering a water adding stage. This stage includes, but is not limited to, manual watering, automatic watering, staged watering, etc.

And when the water adding stage is finished, entering an extraction stage. The first heating component 224 of the cooking appliance 200 is controlled to rapidly heat the cooking cavity 222, so that the liquid in the cooking cavity 222 is heated to 80 to 100 ℃, and after the liquid is maintained for 0 to 2 hours, the cooking is finished. At this stage, the extraction can also be assisted by means of an auxiliary extraction treatment, such as ultrasound. The ultrasound can be applied throughout the extraction stage. In some embodiments of this embodiment, the power of the ultrasound is controlled to be 100 w to 1000 w, the frequency is 20 khz to 40 khz, and the ultrasound is applied for 0 min to 40 min.

The embodiment aims at partial food materials, particularly traditional Chinese medicinal materials, which are compact and hard in texture and are difficult to dissolve out effective ingredients, the temperature of the food materials is rapidly increased to high temperature through a puffing technology, water molecules in the food materials are in an overheated state and then are rapidly vaporized, the internal structure and the external form of the food materials are changed by huge puffing tension, the structure of the food materials is expanded and loosened, and the effective ingredients are easy to dissolve out. And through the puffing technology, on one hand, the dissolution of the effective ingredients of the food materials can be promoted, on the other hand, the pre-curing effect is achieved, the cooking time of the food materials can be shortened, and the cooking effect is improved.

In some embodiments of this embodiment, the food material may be pre-ground and then puffed before puffing. In other embodiments of this embodiment, the food material may be crushed after puffing, and the crushing process may be performed before or after the water adding stage. In some embodiments of this embodiment, the extraction treatment stage may be combined with gentle stirring to promote dissolution of the active ingredient.

In summary, the embodiment of the invention has the following beneficial effects:

1. promoting the dissolution of the influencing components in the food material;

2. the cooking time of the food materials is saved, and the cooking effect of the food materials is improved.

In the present invention, the terms "first", "second", and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; the term "plurality" means two or more unless expressly limited otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; "coupled" may be direct or indirect through an intermediary. 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, it is to be understood that the terms "upper", "lower", "left", "right", "front", "rear", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or unit must have a specific direction, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.

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

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

Claims

1. A method of controlling a cooking appliance, comprising:

controlling the cooking appliance to perform puffing treatment on the food materials;

and controlling the cooking appliance to extract the food material.

2. The method for controlling the cooking appliance according to claim 1, wherein the controlling the cooking appliance to puff the food material specifically comprises:

controlling the cooking appliance to drive heated air to flow in the cooking appliance; and/or

Controlling the cooking appliance to apply microwave energy to the food material; and/or

Controlling the cooking appliance to apply pressure to the food material; and/or

Controlling the cooking appliance to apply heat to the food material; and/or

Controlling the cooking appliance to cause the food materials to rub against each other.

3. The method for controlling the cooking appliance according to claim 1, wherein the controlling the cooking appliance to puff the food material specifically comprises:

controlling the cooking appliance to drive heated air to flow in the cooking appliance;

wherein the heated air has a temperature range of 200 to 300 degrees Celsius and/or the heated air is applied for a time range of less than or equal to 60 seconds.

4. The method for controlling the cooking appliance according to any one of claims 1 to 3, wherein the controlling the cooking appliance to extract the food material specifically comprises:

controlling the cooking appliance to heat the food material in a water bath; and/or

Controlling the cooking appliance to stir the food material; and/or

Controlling the cooking appliance to apply ultrasonic waves to the food material.

5. The method for controlling the cooking appliance according to any one of claims 1 to 3, wherein the controlling the cooking appliance to extract the food material specifically comprises:

controlling the cooking appliance to heat the food material in a water bath;

wherein the temperature range of the water bath heating is 80-100 ℃, and/or the application time range of the water bath heating is less than or equal to 2 hours.

6. The method for controlling the cooking appliance according to any one of claims 1 to 3, wherein the controlling the cooking appliance to extract the food material specifically comprises:

controlling the cooking appliance to apply ultrasonic waves to the food material;

wherein the power range of the ultrasonic wave is 100W to 1000W, and/or the frequency range of the ultrasonic wave is 20 kHz to 40 kHz, and/or the application time range of the ultrasonic wave is less than or equal to 40 minutes.

7. The control method of the cooking appliance according to any one of claims 1 to 3, further comprising:

and controlling the cooking appliance to crush the food material.

8. The control method of a cooking appliance according to claim 7,

before the cooking appliance is controlled to puff the food material, the cooking appliance is controlled to crush the food material; and/or

After the cooking appliance is controlled to puff the food material, the cooking appliance is controlled to crush the food material; and/or

Before the food material is extracted by controlling the cooking appliance, performing crushing treatment on the food material by controlling the cooking appliance; and/or

When the cooking appliance is controlled to extract the food material, the cooking appliance is controlled to crush the food material.

9. A control device comprising a processor, a memory and a program or instructions stored on the memory and executable on the processor, the program or instructions, when executed by the processor, implementing the steps of the method of controlling a cooking appliance according to any one of claims 1 to 8.

10. A readable storage medium, characterized in that it stores thereon a program or instructions which, when executed, implement the steps of the control method of a cooking appliance according to any one of claims 1 to 8.

11. Cooking appliance, characterized in that it implements the steps of a control method of a cooking appliance according to any one of claims 1 to 8.

12. A cooking appliance, comprising:

the food puffing component is used for puffing food materials;

the food material extracting and processing assembly is used for extracting and processing the food materials.

13. The cooking appliance of claim 12,

the bulking treatment component comprises one or a combination of the following: the hot air puffing component, the microwave puffing component and the extrusion puffing component; and/or

The extraction processing component comprises one or a combination of the following components: water bath extraction subassembly, stirring extraction subassembly, ultrasonic wave extraction subassembly.

14. The cooking appliance of claim 12, further comprising:

the crushing processing assembly is used for crushing the food materials; and/or

And the stirring processing assembly is used for stirring the food materials.

15. The cooking appliance of any one of claims 12 to 14, wherein the extraction processing assembly comprises:

a cooking cavity;

a first heating member for applying heat to the cooking chamber;

the puffing processing assembly comprises an air duct, a fan and a second heating component, the air duct can be communicated with the cooking cavity, the fan is used for driving air to flow between the air duct and the cooking cavity, and the second heating component is used for heating air in the air duct.