CN114568962B - Steaming and baking equipment and cooking control method and device thereof - Google Patents
Steaming and baking equipment and cooking control method and device thereof Download PDFInfo
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- CN114568962B CN114568962B CN202210299018.0A CN202210299018A CN114568962B CN 114568962 B CN114568962 B CN 114568962B CN 202210299018 A CN202210299018 A CN 202210299018A CN 114568962 B CN114568962 B CN 114568962B
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- 238000010025 steaming Methods 0.000 title claims abstract description 200
- 238000010411 cooking Methods 0.000 title claims abstract description 162
- 238000000034 method Methods 0.000 title claims abstract description 135
- 235000013305 food Nutrition 0.000 claims abstract description 139
- 239000000463 material Substances 0.000 claims abstract description 126
- 230000008569 process Effects 0.000 claims abstract description 105
- 238000010438 heat treatment Methods 0.000 claims description 23
- 238000007791 dehumidification Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 description 21
- 241000287828 Gallus gallus Species 0.000 description 14
- 238000012544 monitoring process Methods 0.000 description 7
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Abstract
The invention discloses a steaming and baking device and a cooking control method and a device thereof, wherein the steaming and baking device comprises a cooking cavity for accommodating food materials, a steam generating device and a dehumidifying device which are connected with the cooking cavity, and a baking device arranged in the cooking cavity, and the method comprises the following steps: when a user instruction of the steaming and baking equipment entering a preset steaming and baking mode is obtained, starting a steam generating device to steam food materials placed in a cooking cavity; when the steaming process is monitored to meet a first preset condition, the steam generating device is closed, and the dehumidifying device is started to dehumidify the cooking cavity; closing the dehumidifying device when the dehumidifying process is monitored to meet a second preset condition; when the steaming process is monitored to meet the first preset condition or the dehumidifying process is monitored to meet the second preset condition, starting a baking device to bake the food materials; and closing the baking device when the baking process is monitored to meet the third preset condition. The invention reduces the cooking operation of users and improves the taste and the color of the cooked food materials.
Description
Technical Field
The invention belongs to the technical field of cooking control, and particularly relates to steaming and baking equipment and a cooking control method and device thereof.
Background
During the heating process of meat, a series of physical and chemical changes, such as protein denaturation, juice loss, microstructure change and the like, can be generated on the meat, so that the texture of the meat is changed. The heating of meat includes modes such as steaming, boiling, baking, etc., in order to improve taste and color after meat cooking, the heating can be performed in combination with various cooking modes, but, the operation is complicated for users, and the taste and color after food cooking cannot be ensured due to individual operation differences of users.
Disclosure of Invention
The embodiment of the invention provides a steaming and baking device, a cooking control method and a cooking control device thereof, which at least reduce the cooking operation of a user to a certain extent and improve the mouthfeel and the color of cooked food materials.
In a first aspect, an embodiment of the present invention provides a cooking control method of a steaming and baking apparatus, where the steaming and baking apparatus includes a cooking cavity for accommodating food materials, a steam generating device and a dehumidifying device connected to the cooking cavity, and a baking device disposed in the cooking cavity, and the method includes: when a user instruction of the steaming and baking equipment entering a target steaming and baking mode is acquired, starting the steam generating device to steam food materials placed in the cooking cavity; when the steaming process is monitored to meet a first preset condition, the steam generating device is closed, and the dehumidifying device is started to dehumidify the cooking cavity; when the dehumidification process is monitored to meet a second preset condition, closing the dehumidification device; when the steaming process is monitored to meet the first preset condition or the dehumidifying process is monitored to meet the second preset condition, starting the baking device to bake the food; and when the baking process is monitored to meet the third preset condition, closing the baking device, and ending the cooking process of the food materials.
In some embodiments, further comprising: in the steaming process, determining the temperature for steaming the food materials according to food material information, wherein the food material information comprises the type and/or weight of the food materials; wherein the temperature for steaming the food material is 80-140 ℃.
In some embodiments, the first preset condition is: the internal temperature of the food material is increased to a preset first temperature threshold; or the duration of the steaming process reaches a first preset duration, wherein the first preset duration is 2-60 minutes.
In some embodiments, the second preset condition is: the humidity in the cooking cavity is reduced to a preset humidity threshold value; or the duration of the dehumidifying process reaches a second preset duration, wherein the second preset duration is 0-10 minutes.
In some embodiments, further comprising: and in the baking process, determining the temperature for baking the food materials according to the types of the food materials, wherein the temperature for baking the food materials is 160-250 ℃.
In some embodiments, the third preset condition is: the internal temperature of the food material reaches a preset second temperature threshold, wherein the second temperature threshold is larger than the first temperature threshold; or the duration of the baking process reaches a third preset duration, wherein the third preset duration is 5-80 minutes.
In some embodiments, the steaming and baking device is configured with a plurality of different preset steaming and baking modes, and corresponds to the food material types one by one, and the target steaming and baking mode belongs to the plurality of different preset steaming and baking modes.
In some embodiments, the cavity wall of the steaming and baking device is provided with a vent hole communicated with the external environment, and the dehumidifying device comprises: the fan is used for driving the cooking cavity to perform gas flow to the external environment; a heating assembly for heating the gas flowing through the vent hole; opening the dehumidifying device to dehumidify the cooking cavity comprises the following steps: and starting the fan and the heating assembly to dehumidify the cooking cavity.
In a second aspect, an embodiment of the present invention provides a cooking control apparatus of a steaming and baking apparatus, the steaming and baking apparatus including a cooking cavity for accommodating food materials, a steam generating device and a dehumidifying device connected to the cooking cavity, and a baking device disposed in the cooking cavity, the cooking control apparatus including: the first control unit is used for starting the steam generating device to steam the food materials placed in the cooking cavity when a user instruction of the steaming and baking equipment for entering a target steaming and baking mode is acquired; the second control unit is used for closing the steam generating device and starting the dehumidifying device to dehumidify the cooking cavity when the steaming process meets the first preset condition; the third control unit is used for closing the dehumidifying device when the dehumidifying process is monitored to meet a second preset condition; a fourth control unit, configured to start the baking device to bake the food material when it is monitored that the steaming process meets the first preset condition or the dehumidifying process meets the second preset condition; and the fifth control unit is used for closing the baking device when the baking process meets the third preset condition, and ending the cooking of the food materials.
In a third aspect, an embodiment of the present invention provides a steaming and baking apparatus, including: a cooking cavity for receiving food materials; the steam generating device and the dehumidifying device are connected with the cooking cavity, and the baking device is arranged in the cooking cavity; the cooking control device is electrically connected with the steam generating device, the dehumidifying device and the baking device, and controls the steam generating device, the dehumidifying device and the baking device by executing the method according to any embodiment of the first aspect so as to realize the whole cooking process of the food material.
The one or more technical solutions provided by the embodiments of the present invention at least have the following technical effects or advantages:
when a user instruction of the steaming and baking equipment entering a target steaming and baking mode is obtained, starting a steam generating device to steam food materials placed in a cooking cavity; closing the steam generating device when the steaming process is monitored to meet the first preset condition, and starting the dehumidifying device to dehumidify the cooking cavity; closing the dehumidifying device when the dehumidifying process is monitored to meet a second preset condition; when the steaming process is monitored to meet the first preset condition or the dehumidifying process is monitored to meet the second preset condition, starting a baking device to bake the food materials; and closing the baking device when the baking process is monitored to meet the third preset condition. Therefore, a series of automatic cooking processes of steaming food materials, dehumidifying after steaming and baking the steamed food materials are realized. Thus, the user cooking operation is reduced to some extent.
Meanwhile, the conversion from steaming to baking is realized through the dehumidifying process between the steaming process and the baking process, so that the effect of water vapor generated in the steaming process on the efficiency of the subsequent baking process and the effect on the taste and color of the food after baking can be avoided under the cooking mode of steaming before baking, the advantage of steaming mode and baking mode of the food can be considered by the cooking equipment, the taste and color of the food after steaming and baking are improved, and the cooking efficiency of steaming and baking combined cooking is improved.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the description of the embodiments will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a flowchart of a cooking control method of a steaming and baking apparatus according to an embodiment of the present invention;
fig. 2 is a schematic view showing a cooking temperature change of a cooking control method of a steaming and baking apparatus according to an embodiment of the present invention;
fig. 3 is a functional block diagram of a cooking control apparatus of the steaming and baking apparatus according to an embodiment of the present invention;
fig. 4 is a schematic structural view of a steaming and baking apparatus according to an embodiment of the present invention.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The embodiment of the invention provides a cooking control method of steaming and baking equipment, which comprises a cooking cavity for accommodating food materials, a steam generating device and a dehumidifying device which are connected with the cooking cavity, and a baking device arranged in the cooking cavity. The steaming and baking device can be a steaming and baking oven or other household devices with steaming and baking functions, such as: steaming and baking integrated equipment with steaming and baking functions such as steaming and baking integrated machines, air fryers and the like.
In the cooking control method of the steaming and baking device provided by the embodiment of the invention, the steaming and baking device can be configured with at least one cooking mode, wherein the target steaming and baking mode belongs to one of the cooking modes, each cooking mode corresponds to an automatic cooking program for controlling the steaming and baking device, and each automatic cooking program is used for controlling the steaming and baking device to automatically complete a series of preset cooking steps on food materials. And the target cooking program corresponding to the target steaming and baking mode is shown in fig. 1, and the steaming and baking equipment is controlled to execute steps S101 to S105 based on the target cooking program so as to automatically complete the steaming process of the food material, the dehumidifying process after steaming and the baking process.
First, step S101 is executed, wherein when a user instruction of the steaming and baking equipment for entering a target steaming and baking mode is acquired, a steam generating device is started to steam food materials placed in a cooking cavity.
Specifically, a plurality of mode selection keys are arranged on the steaming and baking equipment, each cooking mode corresponds to one mode, and the user instruction can be the selection operation of the user on the target steaming and baking mode, so that the steaming and baking equipment is triggered to enter the target steaming and baking mode. Of course, the user instruction may also be a voice instruction that triggers the steaming and baking device to enter the target steaming and baking mode.
The temperature for steaming the food material in the steaming process is 80-140 ℃.
It should be appreciated that in order to more accurately control the steaming temperature for different food materials, the temperature at which the food materials are steamed may be determined from the food material information. For example, the target steaming temperature may be determined according to the food material type and/or the weight of the food material, and the food material in the current cooking cavity may be steamed at the target steaming temperature, where the target steaming temperature is a temperature value or a sub-temperature range within a range of 80-140 ℃.
For determining the target steaming temperature only according to the food material types, the steaming and baking equipment is provided with a plurality of different preset steaming and baking modes, the steaming and baking modes are in one-to-one correspondence with the food material types, and each preset steaming and baking mode is correspondingly provided with an adaptive steaming temperature. In step S101, a target steaming temperature for steaming the food material in the cooking cavity the current time is determined according to the target steaming mode selected by the user. For example, the steaming and baking apparatus is configured with two modes, i.e., a meat steaming and baking mode and a pasta steaming and baking mode, wherein the steaming temperature A configured for the meat steaming and baking mode is different from the steaming temperature B configured for the pasta steaming and baking mode. For example, if the user selects the meat steaming mode, the steaming and baking apparatus currently steaming the food material in the cooking cavity at the steaming temperature a.
The steaming and baking equipment further comprises a weighing device, wherein the weighing device is used for sensing the weight of the food in the current cooking cavity, and the target steaming temperature for steaming the food at present is determined according to the sensed weight of the food. For example, the heavier the weight of the food material, the higher the steaming temperature.
Wherein, for determining the target steaming temperature according to the food material type and the weight of the food material, each preset steaming and baking mode is correspondingly configured with an adaptive steaming temperature range; determining a target steaming temperature range for steaming the food material in the cooking cavity at the current time according to a target steaming and baking mode selected by a user; the weight of food materials in the current cooking cavity is sensed through the weighing device, and the target steaming temperature is determined from the target steaming temperature range according to the sensed weight of the food materials, wherein the greater the weight of the food materials is, the higher the determined target steaming temperature is.
In the specific implementation process, the temperature for steaming the food materials can be controlled at the target steaming temperature by adjusting the flow of steam generated by the steam generating device.
S102, when the steaming process is monitored to meet the first preset condition, the steam generating device is turned off, and the dehumidifying device is turned on to dehumidify the cooking cavity.
The first preset condition may be: the duration of the steaming process reaches a first preset duration. In the specific implementation process, the first preset time period is 2-60 minutes.
During steaming the food material by using the steam generating device, monitoring whether the duration of the steaming process reaches a first preset duration, and closing the steam generating device when the duration of the steaming process reaches the first preset duration, namely ending the steaming process of the food material; when the steaming process is monitored to meet the first preset condition, the dehumidifying device is started to dehumidify the interior of the cooking cavity, so that water vapor accumulated in the cooking cavity due to the steaming process is pumped out. Specifically, the steaming and baking equipment can be provided with a first timer, the steaming process is timed by starting the first timer when the steam generating device is started, and the timing of the first timer is 2-60 minutes; at the end of the timing of the first timer, the steam generating device is triggered to turn off.
Unlike the above embodiment, the first preset condition may be that the internal temperature of the food material is raised to a preset first temperature threshold. Monitoring the internal temperature of the food material during steaming of the food material using the steam generating device; when the internal temperature of the food is monitored to rise to a preset first temperature threshold, the steam generating device is turned off, namely the steaming of the food is finished, and meanwhile, when the steaming process is monitored to meet a first preset condition, the dehumidifying device is turned on to dehumidify the interior of the cooking cavity.
The cooking cavity of the steaming and baking equipment can be internally provided with a contact type temperature probe or an infrared temperature measuring device, and when food materials are placed in the cooking cavity, the contact type temperature probe is inserted into the food materials to monitor the internal temperature of the food materials, or the infrared temperature measuring device is used for non-contact type monitoring of the internal temperature of the food materials. More accurate, can use steam generating device to steam the in-process of food material, monitor the central region temperature of food material through contact temperature probe or infrared temperature measuring device, when monitoring that central region temperature risees to first temperature threshold value, close steam generating device.
Specifically, different kinds of food materials are configured with a first temperature threshold value matched with the kind of the food materials in a corresponding preset steaming and baking mode. For example, the first temperature threshold for the pasta steaming and baking mode is greater than the first temperature threshold for the meat steaming and baking mode.
And S103, closing the dehumidifying device when the dehumidifying process is monitored to meet a second preset condition.
The second preset condition may be that the duration of the dehumidifying process reaches a second preset duration, where the second preset duration is greater than 0 to 10 minutes (excluding 0 minutes).
And in the process of using the dehumidifying device to dehumidify the interior of the cooking cavity, monitoring whether the duration of the dehumidifying process reaches a second preset duration, and closing the dehumidifying device when the duration of the dehumidifying process reaches the second preset duration, namely ending the outward pumping of the moisture in the cooking cavity. Specifically, the steaming and baking equipment can be provided with a second timer, the second timer is started to time the dehumidifying process while the dehumidifying device is started, and the dehumidifying device is triggered to be closed when the timing of the second timer is finished. Wherein the timing of the second timer is 0 to 10 minutes (excluding 0 minutes).
Unlike the above embodiment, the second preset condition is that the humidity in the cooking cavity is reduced to a preset humidity threshold. The preset humidity threshold value is lower than or equal to an actual humidity value in the cooking cavity before the steam generating device is started, so that water vapor generated in the steaming process is prevented from accumulating in the cooking cavity, and the subsequent baking effect and efficiency of food materials are prevented from being affected. Specifically, in the process of dehumidifying the cooking cavity by using the dehumidifying device, humidity change in the cooking cavity is detected through a humidity probe arranged in the cooking cavity, and when the humidity in the cooking cavity is detected to be reduced to a preset humidity threshold value, the dehumidifying device is controlled to be closed.
In the embodiment of the invention, the cavity wall of the steaming and baking equipment is provided with a vent hole communicated with the external environment, and the dehumidifying device comprises: a fan for driving cooking cavity carries out gaseous flow to outside environment, on this basis, can also include the heating element that is used for heating the gas that flows through the air vent, consequently, can carry out the dehumidification to cooking cavity through opening the fan, perhaps open fan and heating element and carry out the dehumidification to cooking cavity.
And S104, when the steaming process is monitored to meet the first preset condition or the dehumidifying process is monitored to meet the second preset condition, starting a baking device to bake the food materials.
In step S104, the first preset condition may be described with reference to step S102, and the second preset condition may be described with reference to step S103, which are not described herein for brevity. That is, the food material may be baked after the dehumidifying process is finished, or the dehumidifying device and the baking device are turned on simultaneously, so that the dehumidifying process and the baking process are started simultaneously, the cooking progress of the food material is not affected in the dehumidifying process in the cooking cavity, but the conversion from the steaming mode to the baking mode can be realized, the steam generated by steaming is prevented from affecting the efficiency of the subsequent baking, and the efficiency of steaming and baking combined cooking is further improved.
Specifically, if the dehumidifying device only comprises a fan, when the steaming process is monitored to meet the first preset condition, the steam generating device is turned off, the dehumidifying device is turned on to dehumidify the interior of the cooking cavity, the baking device is turned on synchronously to bake the steamed food, and the steam in the cooking cavity is heated by means of the baking process, so that the dehumidifying process is accelerated.
Wherein the temperature for baking the food material is 160-250 ℃.
It should be understood that in order to precisely control the cooking temperature for different food materials, a target cooking temperature is determined according to the type of the food materials, and the food materials in the current cooking cavity are cooked at the target cooking temperature, wherein the target cooking temperature belongs to a temperature value or a sub-temperature range within a range of 160-250 ℃.
The steaming and baking equipment is provided with a plurality of preset steaming and baking modes corresponding to the food material types one by one, and each preset steaming and baking mode is correspondingly provided with a baking temperature matched with the food material types. In step S104, a target cooking temperature for cooking the food in the cooking cavity the current time is determined according to the target steaming and cooking mode selected by the user. For example, the steaming and baking device is provided with a meat steaming and baking mode and a pasta steaming and baking mode, and the baking temperature C configured for the meat steaming and baking mode is different from the baking temperature D configured for the pasta steaming and baking mode. For example, if the user selects the pasta steaming and baking mode in step S101, the steaming and baking apparatus cooks the food material in the cooking cavity at the cooking temperature D when proceeding to step S104.
In an embodiment of the invention, the baking device comprises one or more heating pipes arranged in the cooking cavity, and the temperature for baking the food materials is changed by changing the working power and/or the number of the heating pipes.
And S105, when the baking process is monitored to meet the third preset condition, the baking device is closed so as to finish the cooking of the food materials.
The third preset condition may be that the duration of the baking process reaches a third preset duration, where the third preset duration is 5-80 minutes.
Specifically, in the process of using the baking device to bake the food material, monitoring whether the duration of the baking process reaches a third preset duration, and closing the baking device when the duration of the baking process reaches the third preset duration, so as to characterize the end of the whole cooking process of the food material. Specifically, a third timer can be arranged, and the third timer is started to time the baking process while the steam generating device is started, wherein the timing of the third timer is 5-80 minutes; and triggering the baking device to be turned off when the timing of the third timer is finished.
Unlike the above embodiment, the third preset condition may be that the internal temperature of the food material is raised to a preset second temperature threshold. Monitoring the internal temperature of the food material in the process of baking the food material by using a baking device; when the internal temperature of the food material is detected to be increased to a preset second temperature threshold value, the baking device is controlled to be closed so as to finish baking the food material. More accurately, when the temperature of the central area of the food material is monitored to rise to the second temperature threshold value by the contact temperature probe or the infrared temperature measuring device, the baking device is controlled to be closed. Wherein the second temperature threshold is greater than the first temperature threshold. For meat food materials, the second temperature threshold may be a center region temperature of 80-100 ℃.
The whole process of cooking the food material through steps S101 to S105 takes 10 to 120 minutes.
For meat, the cooking control method provided by the embodiment of the invention reduces the cooking loss of meat by improving the water holding capacity of meat material muscle tissue during heating through steaming for a period of time, ensures the juiciness of the final meat, and colors the surface of the meat through baking in a high-temperature environment for a period of time, so that the tenderness index of the cooked meat is improved, and the tenderness can be improved by 10% -60% compared with a pure baking mode, thereby meeting the requirements of users on the color, the aroma and the taste of the food.
In the embodiment of the invention, tenderness measurement is carried out on the cooked chicken wings by using a texture analyzer, and three chicken wings with the same size are taken as an example: after the first chicken wing is baked, the tenderness of the chicken wing is 1500g; the second chicken wing is steamed and then roasted, and then the tenderness is 600g, so that the tenderness is improved by 60% = (1500-600)/(1500). The third chicken wing is steamed and then baked, and the tenderness is 1200g, so that the tenderness is improved by 20% = (1500-1200)/(1500). Compared with a pure baking mode, the embodiment of the invention adopts a cooking control mode of steaming before baking to improve the tenderness of meat by 10-60 percent through a plurality of comparison experiments.
In order to facilitate understanding of the technical solution provided by the embodiments of the present invention, referring to fig. 2, an example of using a food material as a chicken wing is illustrated below:
after a user places chicken wings in a cooking cavity of the steaming and baking device, selecting a meat steaming and baking mode configured for meat, triggering the steaming and baking device to execute a corresponding steaming and baking program so as to automatically complete the following cooking steps 1-6 of the chicken wings:
step 1: the cooking control device controls the steam generating device to be started, and synchronously starts the first timer to perform timing for 20 minutes, and the steam generating device is used for steaming chicken wings at the steaming temperature of 100 ℃.
Step 2: at the end of the first timer, the cooking control means controls the steam generating means to be turned off.
Step 3: and when the timing of the first timer is finished, the cooking control device starts the dehumidifying device to dehumidify the cooking cavity, and synchronously starts the second timer to perform timing for 5 minutes.
Step 4: and when the first timer is finished, the cooking control device starts the baking device, synchronously starts the third timer to perform timing for 20 minutes, and the baking device is used for baking the chicken wings at the baking temperature of 200 ℃.
Step 5: and when the second timer is timed out, the cooking control device controls the dehumidifying device to be closed.
Step 6: at the end of the third timer, the cooking control device controls the baking device to be turned off.
After the end of step 6, this cooking process for the chicken wings is completed and the user can remove the chicken wings. The whole cooking process of the chicken wings takes 40 minutes, and the dehumidification process does not influence the cooking progress.
Based on the same inventive concept, an embodiment of the present invention provides a cooking control device of a steaming and baking apparatus, the steaming and baking apparatus including a cooking cavity for accommodating food materials, a steam generating device and a dehumidifying device connected to the cooking cavity, and a baking device disposed in the cooking cavity, the cooking control device including, with reference to fig. 3:
a first control unit 301, configured to, when a user instruction for the steaming and baking apparatus to enter a target steaming and baking mode is acquired, turn on the steam generating device to steam the food material placed in the cooking cavity;
the second control unit 302 is configured to close the steam generating device and open the dehumidifying device to dehumidify the cooking cavity when the steaming process is monitored to meet the first preset condition;
a third control unit 303, configured to close the dehumidifying device when it is monitored that the dehumidifying process meets a second preset condition;
a fourth control unit 304, configured to start the baking device to bake the food material when it is monitored that the steaming process meets a first preset condition or the dehumidifying process meets a second preset condition;
and a fifth control unit 305, configured to close the baking device when it is detected that the baking process meets the third preset condition, and end cooking the food material.
It will be appreciated that the first control unit 301 is also configured to: in the steaming process, determining the steaming temperature of the food materials according to food material information, wherein the food material information comprises the type and/or weight of the food materials; wherein the temperature for steaming the food material is 80-140 ℃.
It will be appreciated that the second control unit 302 is specifically configured to: when the internal temperature of the food material is increased to a preset first temperature threshold value or the duration of the steaming process reaches a first preset duration, the steam generating device is turned off, wherein the first preset duration is 2-60 minutes.
It will be appreciated that the third control unit 303 is specifically configured to: and when the humidity in the cooking cavity is reduced to a preset humidity threshold value, or the duration of the dehumidifying process reaches a second preset duration, closing the dehumidifying device, wherein the second preset duration is 0-10 minutes.
It will be appreciated that the fourth control unit 304 is further configured to: in the baking process, the temperature for baking the food materials is determined according to the types of the food materials, wherein the temperature for baking the food materials is 160-250 ℃.
It will be appreciated that the fifth control unit 305 is specifically configured to: and when the internal temperature of the food reaches a preset second temperature threshold value or the duration of the baking process reaches a third preset duration, closing the baking device, wherein the second temperature threshold value is larger than the first temperature threshold value, and the third preset duration is 5-80 minutes.
It can be understood that the steaming and baking equipment is configured with a plurality of different preset steaming and baking modes, and corresponds to the food material types one by one, and the target steaming and baking modes belong to a plurality of different preset steaming and baking modes.
It can be understood that the cavity wall of the steaming and baking equipment is provided with a vent hole communicated with the external environment, and the dehumidifying device comprises: the fan is used for driving the cooking cavity to perform gas flow to the external environment; a heating assembly for heating the gas flowing through the vent hole; the second control unit 302 is specifically configured to: and starting a fan and a heating assembly to dehumidify the cooking cavity.
The above-described embodiment of the apparatus may be used to perform the cooking control method of the steaming and baking apparatus according to the above-described embodiment of the present invention, and for details not disclosed in the embodiment of the apparatus described in the embodiment of the present invention, please refer to the embodiment of the cooking control method of the steaming and baking apparatus according to the present invention.
Based on the same inventive concept, an embodiment of the present invention provides a steaming and baking apparatus, including: a cooking cavity for receiving food materials; a steam generating device and a dehumidifying device connected with the cooking cavity; a baking device arranged in the cooking cavity; the cooking control device is electrically connected with the steam generating device, the dehumidifying device and the baking device, and controls the steam generating device, the dehumidifying device and the baking device by executing the cooking control method embodiment of the steaming and baking equipment, so that the whole cooking process of the food materials is realized.
Referring to fig. 4, the cooking control apparatus includes one or more processors 402 and one or more memories 404, wherein at least one program code is stored in the one or more memories 404, and the at least one program code is loaded and executed by the one or more processors 402 to implement the cooking control method of the steaming and baking apparatus according to any one of the embodiments of the first aspect.
Where in FIG. 4 a bus architecture (represented by bus 400), bus 400 may comprise any number of interconnected buses and bridges, with bus 400 linking together various circuits, including one or more processors, represented by processor 402, and memory, represented by memory 404. Bus 400 may also link together various other circuits such as peripheral devices, voltage regulators, power management circuits, etc., as are well known in the art and, therefore, will not be described further herein. Bus interface 405 provides an interface between bus 400 and receiver 401 and transmitter 403. The receiver 401 and the transmitter 403 may be the same element, i.e. a transceiver, providing a means for communicating with various other apparatus over a transmission medium. The processor 402 is responsible for managing the bus 400 and general processing, while the memory 404 may be used to store data used by the processor 402 in performing operations.
The functions described herein may be implemented in hardware, software executed by a processor, firmware, or any combination thereof. If implemented in software that is executed by a processor, the functions may be stored on or transmitted over as one or more instructions or code on a computer-readable medium. Other examples and implementations are within the scope and spirit of the invention and the appended claims. For example, due to the nature of software, the functions described above may be implemented using software executed by a processor, hardware, firmware, hardwired, or a combination of any of these. In addition, each functional unit may be integrated in one processing unit, each unit may exist alone physically, or two or more units may be integrated in one unit.
In the several embodiments provided in the present application, it should be understood that the disclosed technology content may be implemented in other manners. The above-described embodiments of the apparatus are merely exemplary, and the division of the units, for example, may be a logic function division, and may be implemented in another manner, for example, a plurality of units or components may be combined or may be integrated into another system, or some features may be omitted, or not performed. Alternatively, the coupling or direct coupling or communication connection shown or discussed with each other may be through some interfaces, units or modules, or may be in electrical or other forms.
The units described as separate components may or may not be physically separate, and components as control devices may or may not be physical units, may be located in one place, or may be distributed over a plurality of units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution of this embodiment.
The integrated units, if implemented in the form of software functional units and sold or used as stand-alone products, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present invention may be embodied essentially or in part or all of the technical solution or in part in the form of a software product stored in a storage medium, including instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a Read-Only Memory (ROM), a random access Memory (RAM, random Access Memory), a removable hard disk, a magnetic disk, or an optical disk, or other various media capable of storing program codes.
The above description is only an example of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims (9)
1. The utility model provides a cook control method of steaming and baking equipment, its characterized in that, steaming and baking equipment includes the culinary art chamber that is used for holding edible material, with steam generating device and the dehumidifier that the culinary art chamber is connected, and set up in the baking equipment in the culinary art chamber, the air vent of intercommunication external environment has been seted up to steaming and baking equipment's chamber wall, the dehumidifier includes: a blower for driving the cooking cavity to flow gas to the external environment, and a heating assembly for heating the gas flowing through the vent hole;
the method comprises the following steps:
when a user instruction of the steaming and baking equipment entering a target steaming and baking mode is acquired, starting the steam generating device to steam food materials placed in the cooking cavity;
when the steaming process is monitored to meet a first preset condition, the steam generating device is closed, the dehumidifying device is started to dehumidify the cooking cavity, and the method comprises the following steps: starting the fan and the heating assembly to dehumidify the cooking cavity;
when the dehumidification process is monitored to meet a second preset condition, closing the dehumidification device;
when the steaming process is monitored to meet the first preset condition or the dehumidifying process is monitored to meet the second preset condition, starting the baking device to bake the food;
and when the baking process is monitored to meet the third preset condition, closing the baking device, and ending the cooking process of the food materials.
2. The method as recited in claim 1, further comprising:
in the steaming process, determining the temperature for steaming the food materials according to food material information, wherein the food material information comprises the type and/or weight of the food materials;
wherein the temperature for steaming the food material is 80-140 ℃.
3. The method of claim 1, wherein the first preset condition is:
the internal temperature of the food material is increased to a preset first temperature threshold; or alternatively
The duration of the steaming process reaches a first preset duration, wherein the first preset duration is 2-60 minutes.
4. The method of claim 1, wherein the second preset condition is:
the humidity in the cooking cavity is reduced to a preset humidity threshold value; or alternatively
The duration of the dehumidifying process reaches a second preset duration, wherein the second preset duration is 0-10 minutes.
5. The method as recited in claim 1, further comprising:
and in the baking process, determining the temperature for baking the food materials according to the types of the food materials, wherein the temperature for baking the food materials is 160-250 ℃.
6. The method of claim 5, wherein the third preset condition is:
the internal temperature of the food material reaches a preset second temperature threshold, wherein the second temperature threshold is larger than the first temperature threshold; or alternatively
The duration of the baking process reaches a third preset duration, wherein the third preset duration is 5-80 minutes.
7. The method of any of claims 1-6, wherein the steaming and grilling apparatus is configured with a plurality of different preset steaming and grilling modes, one-to-one corresponding to the food material category, and the target steaming and grilling mode belongs to the plurality of different preset steaming and grilling modes.
8. The utility model provides a evaporate culinary art controlling means of roast equipment, its characterized in that, evaporate roast equipment including being used for holding food the culinary art chamber of material, with steam generator and the dehumidifier that the culinary art chamber is connected, and set up in the baking equipment in the culinary art chamber, evaporate the chamber wall of roast equipment and seted up the air vent of intercommunication external environment, the dehumidifier includes: a blower for driving the cooking cavity to flow gas to the external environment, and a heating assembly for heating the gas flowing through the vent hole;
the cooking control apparatus includes:
the first control unit is used for starting the steam generating device to steam the food materials placed in the cooking cavity when a user instruction of the steaming and baking equipment for entering a target steaming and baking mode is acquired;
the second control unit is used for closing the steam generating device and opening the dehumidifying device to dehumidify the cooking cavity when the steaming process meets the first preset condition, and comprises the following steps: starting the fan and the heating assembly to dehumidify the cooking cavity;
the third control unit is used for closing the dehumidifying device when the dehumidifying process is monitored to meet a second preset condition;
a fourth control unit, configured to start the baking device to bake the food material when it is monitored that the steaming process meets the first preset condition or the dehumidifying process meets the second preset condition;
and the fifth control unit is used for closing the baking device when the baking process meets the third preset condition, and ending the cooking of the food materials.
9. A steaming and baking apparatus, comprising:
a cooking cavity for receiving food materials;
the steam generator and the dehumidifying device are connected with the cooking cavity, the baking device is arranged in the cooking cavity, the cavity wall of the steaming and baking device is provided with a vent hole communicated with the external environment, and the dehumidifying device comprises: a blower for driving the cooking cavity to flow gas to the external environment, and a heating assembly for heating the gas flowing through the vent hole;
the cooking control device is electrically connected with the steam generating device, the dehumidifying device and the baking device, and controls the steam generating device, the dehumidifying device and the baking device by executing the method as claimed in any one of claims 1 to 7 so as to realize the whole cooking process of the food materials.
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| CN114568962A (en) | 2022-06-03 |
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