CN115633897A

CN115633897A - Cooking appliance, control method and device thereof and readable storage medium

Info

Publication number: CN115633897A
Application number: CN202211362923.2A
Authority: CN
Inventors: 张惠婷; 陈晓江; 黄华; 石晓璐; 张智
Original assignee: Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2022-11-02
Filing date: 2022-11-02
Publication date: 2023-01-24

Abstract

The invention provides a cooking appliance, a control method and device thereof and a readable storage medium. Wherein, cooking utensil includes cooking chamber, steam device and heating element, and control method includes: under the condition that the target food material is placed in the cooking cavity, controlling the steam device to perform first heating treatment on the target food material until the specific volume of the target food material meets a first condition, or the treatment time of the first heating treatment reaches a first time length; and controlling the steam device and/or the heating assembly to carry out second heating treatment on the target food material until the specific volume of the target food material meets a second condition, or the treatment time of the second heating treatment reaches a second time.

Description

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

Technical Field

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

Background

The traditional process for making the wheaten food usually needs several steps of dough kneading, fermentation, dough kneading, forming, proofing, steaming or baking to obtain the final wheaten food, the steps are complicated, the time consumption of the two steps of fermentation and proofing is long, the final cooking effect of the wheaten food is easily influenced by human factors, and the final taste of the wheaten food is influenced by insufficient fermentation or overlong fermentation time. Therefore, when the wheaten food is made, the making time of a user is prolonged, the wheaten food making efficiency of the user is reduced, and the cooking effect stability of the wheaten food is reduced.

Disclosure of Invention

The present invention has been made to solve at least one of the problems occurring in the prior art or the related art.

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

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

A third aspect of the present invention is to provide another control apparatus for a cooking appliance.

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

A fifth aspect of the invention is directed to a readable storage medium.

In view of the above, according to one aspect of the present invention, a method for controlling a cooking appliance is provided, wherein the cooking appliance includes a cooking cavity, a steam device and a heat generating assembly, the method for controlling the cooking appliance includes: under the condition that the target food material is placed in the cooking cavity, controlling the steam device to perform first heating treatment on the target food material until the specific volume of the target food material meets a first condition, or the treatment time of the first heating treatment reaches a first time length; and controlling the steam device and/or the heating assembly to carry out second heating treatment on the target food material until the specific volume of the target food material meets a second condition, or the treatment time of the second heating treatment reaches a second time.

The executing main body of the technical scheme of the control method of the cooking appliance provided by the invention can be a control device of the cooking appliance, and can also be determined according to actual use requirements, and is not particularly limited herein. In order to more clearly describe the control method of the cooking appliance provided by the present invention, the following description will be made by taking the execution main body of the control method of the cooking appliance as the control device of the cooking appliance.

The control method of the cooking appliance is used for controlling the cooking appliance comprising the cooking cavity, the heating assembly and the steam device to work. Wherein, the culinary art chamber is used for placing the edible material, and heating element is arranged in carrying out hot-blast heating to the edible material in the culinary art chamber, and steam device is arranged in carrying out steam heating to the edible material in the culinary art chamber.

Further, the control method of the cooking appliance provided by the invention is used for controlling the cooking appliance to work to make the wheaten food. Specifically, in the control method provided by the invention, the cooking appliance is intelligently controlled to work by combining with an AI (Artificial Intelligence) algorithm, the two steps of dough fermentation and proofing in the traditional wheaten food preparation process are integrated by controlling the working parameters of the cooking appliance, and the fermentation time, the fermentation temperature, the steaming temperature and the steaming time in the wheaten food preparation process are reasonably distributed.

Specifically, in the method for controlling a cooking appliance provided by the invention, in the process of making the wheaten food by the cooking appliance, after dough is obtained by kneading dough, a dough fermentation link is skipped, and the dough is directly kneaded into the target wheaten food such as steamed bread, so that the target food material to be cooked is obtained. On the basis, the normal-temperature proofing operation of the target food material, namely the target wheaten food, is skipped, and the kneaded target food material is directly put into the cooking cavity. After the target pasta, which is the kneaded and molded target pasta, is placed in the cooking chamber, the steam device is controlled to perform a first heating treatment on the target pasta in the cooking chamber, and the first heating treatment on the target pasta is finished in a case where the specific volume of the target pasta meets a set first condition or where the treatment duration of the first heating treatment reaches a set first duration. Therefore, the two operation steps of fermentation and proofing of the target wheaten food are combined into one step in a steam heating mode, so that one-key fermentation of the target wheaten food in the cooking cavity is realized, and the consumed time of the dough fermentation and proofing steps in the wheaten food making process is greatly reduced. Meanwhile, the fermentation time of the target wheaten food is limited according to the specific volume of the target wheaten food or the heating time of the target wheaten food, so that the accurate control of the fermentation time of the target wheaten food is ensured, and the fermentation effect of the target wheaten food is ensured.

After the first heating treatment of the target pasta by the cooking appliance is finished, the cooking appliance is controlled to automatically perform a second heating treatment on the target pasta so as to prepare the target pasta into an edible target food. Specifically, under the condition that the specific volume of the target pasta meets a set first condition, or under the condition that the processing time length of the first heating processing reaches a set first time length, the heating assembly and/or the cooking device are controlled to automatically carry out second heating processing on the target pasta, and under the condition that the specific volume of the target pasta meets a set second condition, or under the condition that the processing time length of the second heating processing reaches a set second time length, the cooking is finished, so that the edible target food is obtained. Therefore, the steaming link of the target cooked wheaten food is completed through at least one heating mode of hot air heating, steam heating and hot air and steam combined heating, the cooked wheaten food steaming efficiency is improved, and the cooked wheaten food making time is shortened. Meanwhile, the steaming duration of the target wheaten food is limited according to the specific volume of the target wheaten food or the heating duration of the target wheaten food, and the accurate control of the steaming duration of the target wheaten food is ensured, so that the cooking effect of the target wheaten food is ensured, and the taste and the flavor of the prepared target food are ensured.

The first condition is used for indicating that the specific volume of the target food material meets the requirement of good fermentation effect of the wheaten food, and under the condition that the specific volume of the target food material meets the set first condition, the situation that the fermentation of the target food material is finished is indicated, and the cooking appliance is controlled to stop heating and fermenting the target food material.

Further, the second condition is used for indicating that the specific volume of the target food material meets the requirement of good cooking effect of the wheaten food, and when the specific volume of the target food material meets the set second condition, the target food material is completely steamed, and the cooking appliance is controlled to stop steaming the target food material.

Further, the first time period and the second time period are related to the weight of the target food material and the type of the target food to be prepared by the user. Under the condition that the processing time of the first heating treatment reaches a set first time, the target food material is completely fermented, and the cooking appliance is controlled to stop fermenting the target food material; and under the condition that the processing time length of the second heating treatment reaches the set second time length, indicating that the target food material is steamed, and controlling the cooking appliance to stop working.

In summary, the control method of the cooking appliance provided by the invention combines the steps of dough fermentation and proofing, directly puts the target food material into the cooking cavity after the dough is kneaded and molded to obtain the target food material, and controls the steam device to heat and ferment the target food material. And under the condition that the specific volume or the fermentation duration of the target food material indicates that the target food material has a better fermentation effect, controlling the steam device and/or the heating assembly to steam the target food material, and under the condition that the specific volume or the fermentation duration of the target food material indicates that the target food material has a better cooking effect, controlling the cooking appliance to finish the cooking work. Therefore, the time consumed by dough fermentation, proofing and steaming in the process of manufacturing the wheaten food is greatly reduced, so that the manufacturing efficiency of the wheaten food is improved, the fermentation effect and the cooking effect of the target food are ensured, and the taste and the flavor of the manufactured target food are ensured.

According to the control method of the cooking appliance, the following additional technical features can be provided:

in the above technical solution, the first condition is: the specific volume of the target food material is within a first preset range, and the second condition is as follows: the specific volume of the target food material is within a second preset range, and the variation value of the specific volume of the target food material within a preset time period is smaller than a preset value.

In this embodiment, specific contents of the first condition and the second condition are defined. Specifically, when the value of the specific volume of the target food material is within a first preset range, the specific volume of the target food material is considered to meet the requirement of the first condition, that is, the target food material is considered to have a better fermentation effect. At this time, the cooking appliance is controlled to stop fermenting the target food material, and the cooking appliance is controlled to start steaming the target food material, so that the fermentation time of the target food material is accurately controlled, and the fermentation effect of the target food material is guaranteed.

Further, when the value of the specific volume of the target food material is within a second preset range, and the change value of the specific volume of the target food material in a preset time period is small, that is, the change value is smaller than the preset value, that is, when the value of the specific volume of the target food material is within the second preset range and is basically stable and unchanged, the specific volume of the target food material is considered to meet the requirement of the second condition, that is, the target food material is considered to have a better steaming effect. At this time, the cooking appliance is controlled to stop steaming the target food material, so that the steaming duration of the target food material is accurately controlled, and the cooking effect of the target food material is ensured.

In any of the above technical solutions, the cooking appliance includes an input device and a processing device, and before controlling the steam device to perform the first heating process on the target food material, the control method further includes: acquiring the weight of the target food material and the type of the target food through an input device; determining, by the processing device, a first temperature of the first heat treatment, a second temperature of the second heat treatment, a first time period, and a second time period according to the weight of the target food material and the type of the target food.

In this technical solution, the cooking appliance further includes a processing device and an input device.

On the basis, in the process of making the wheaten food by the cooking appliance, before controlling the steam device to ferment the target food material, the cooking appliance can acquire the type of the target food to be cooked by the user and the weight of the target food material through the input device. Further, the processing device of the cooking appliance determines a fermentation temperature, namely a first temperature, of the fermentation process, a steaming temperature, namely a second temperature, of the steaming process, a fermentation time period, namely a first time period, of the fermentation process, namely a second time period, of the steaming process according to the obtained weight of the food material and the obtained type of the food, so that the steam device and the heating component are controlled to perform cooking operation according to specific values of the determined first temperature, the determined first time period, the determined second temperature and the determined second time period. In this way, the fermentation parameters and the steaming parameters of the target food materials are set according to the type and the weight of the target food materials to be cooked by the user, so that the accurate control of the fermentation temperature, the fermentation time duration, the steaming temperature and the steaming time duration of the target food materials is ensured, the fermentation effect and the steaming effect of the target food materials are ensured, and the taste and the flavor of the prepared target food are ensured.

In any one of the above technical solutions, controlling the steam device to perform a first heating process on the target food material includes: controlling the steam device to perform first sub-heating treatment on the target food material for a third time so as to enable the temperature of the cooking cavity to reach a third temperature; the control processing device determines the specific volume of the target food material according to the first period, and controls the steam device to perform second sub-heating processing on the target food material until the specific volume of the target food material meets a first condition, or the processing time of the second sub-heating processing reaches a fourth time; wherein the third temperature is greater than the first temperature, the first time duration is the sum of the third time duration and the fourth time duration, and the specific volume of the target food material is determined by the processing device according to the weight and the shape of the target food material.

In this embodiment, the specific manner of performing the fermentation treatment, i.e., the first heating treatment, on the target food material by the steam device is further defined. Specifically, the first heat treatment may specifically include a first sub-heat treatment and a second sub-heat treatment.

Specifically, the first sub-heating process is a fermentation-temperature rise stage. And after the target wheaten food which is formed by kneading is placed into the cooking cavity, controlling the steam device to perform first sub-heating treatment on the target wheaten food in the cooking cavity so as to raise the temperature in the cooking cavity to a third temperature. And when the processing time length of the first sub-heating processing reaches a set third time length, ending the first sub-heating processing on the target food material.

On the basis, the second heating treatment is a fermentation-constant temperature stage. And under the condition that the processing time of the first heating treatment reaches a third time, controlling the cooking appliance to automatically enter the next cooking process, namely controlling the steam device to perform second heating treatment on the target wheaten food in the cooking cavity so as to stabilize the temperature in the cooking cavity at about the first temperature. Meanwhile, the control processing device acquires the specific volume of the target food material according to the first periodic interval, and under the condition that the specific volume of the target food material meets the first condition or the processing time of the second sub-heating processing reaches the set fourth time, the second sub-heating processing of the target food material is finished, and the cooking appliance is controlled to automatically enter the next cooking flow, namely the steaming processing flow.

Therefore, the fermentation treatment of the target food material is divided into two stages of fermentation, temperature rise, fermentation and constant temperature, so that the target food material is rapidly fermented, the fermentation time of the target food material is shortened, and the fermentation efficiency of the target food material is improved. Meanwhile, the cooking utensil limits the fermentation time of the target wheaten food according to the specific volume of the target wheaten food or the heating time of the target wheaten food, so that the accurate control of the fermentation time of the target wheaten food is ensured, and the fermentation effect of the target wheaten food is ensured. Further, the cooking utensil ferments the target food material in a steam heating mode, and the sufficient steam can keep the surface moisture of the target food material, so that the target food material is prevented from being cracked, and the taste of the prepared target food is guaranteed.

In any one of the above technical solutions, controlling the steam device to perform the first sub-heating treatment on the target food material includes: controlling the steam device to spray steam under the condition that the temperature of the cooking cavity is lower than the third temperature; and controlling the steam device to stop spraying the steam under the condition that the temperature of the cooking cavity is greater than or equal to the third temperature.

In the technical scheme, the specific flow of the fermentation-temperature rise stage is further limited. Specifically, in the case that the set third temperature is higher than the temperature in the cooking cavity, the steaming device is controlled to inject steam containing heat into the cooking cavity so as to continuously raise the temperature in the cooking cavity to reach the third temperature. On the basis, once the temperature in the cooking cavity reaches the third temperature, namely the set third temperature is less than or equal to the temperature in the cooking cavity, the steam device is controlled to stop working, so that the steam device does not spray steam into the cooking cavity any more, and the temperature in the cooking cavity does not rise any more. The temperature in the cooking cavity is rapidly increased by the circulation, so that the temperature required by the fermentation treatment, namely the third temperature is reached. Therefore, the steam device is controlled to work intermittently according to the actual temperature and the change condition in the cooking cavity, the temperature in the cooking cavity is ensured to be rapidly increased to the third temperature required by the fermentation treatment, and meanwhile, the power resource consumed by the cooking appliance is saved.

In any one of the above technical solutions, controlling the steam device to perform a second sub-heating process on the target food material includes: controlling the steam device to spray steam under the condition that the temperature of the cooking cavity is lower than the fourth temperature; controlling the steam device to stop spraying the steam under the condition that the temperature of the cooking cavity is greater than or equal to the fifth temperature; wherein the fourth temperature is less than the first temperature, and the fifth temperature is greater than the first temperature.

In the technical scheme, the specific process of the fermentation-constant temperature stage is further limited. Specifically, in the case that the temperature in the cooking cavity is lower than the set fourth temperature, the steaming device is controlled to inject steam containing heat into the cooking cavity so as to continuously raise the temperature in the cooking cavity. On the basis, when the temperature in the cooking cavity reaches the set fifth temperature, namely the set fifth temperature is less than or equal to the temperature in the cooking cavity, the steam device is controlled to stop working, so that the steam device does not spray steam into the cooking cavity any more, and the temperature in the cooking cavity does not rise any more. The temperature in the cooking cavity is always kept between the fourth temperature and the fifth temperature by the circulation, so that the cooking cavity is in a constant temperature state. Therefore, according to the actual temperature and the variation condition in the cooking cavity, the steam device is controlled to work intermittently, the temperature in the cooking cavity is always kept between the fourth temperature and the fifth temperature, the temperature in the cooking cavity is also guaranteed to be stabilized around the first temperature, and meanwhile, the power resources consumed by the cooking appliance are saved.

In any one of the above technical solutions, controlling the steam device and/or the heating component to perform a second heating process on the target food material includes: controlling the steam device and the heating assembly to carry out third sub-heating treatment on the target food material until the temperature of the cooking cavity reaches the target temperature, or the treatment time of the third sub-heating treatment reaches a fifth time; the control processing device determines the specific volume of the target food material according to a second period, and controls the steam device to perform fourth sub-heating processing on the target food material until the specific volume of the target food material meets a third condition, or the processing time of the fourth sub-heating processing reaches a sixth time; the control processing device determines the specific volume of the target food material according to a third period, and controls the steam device and the heating assembly to carry out fifth sub-heating processing on the target food material until the specific volume of the target food material meets a second condition or the processing time of the fifth sub-heating processing reaches a seventh time; wherein the target temperature is less than the second temperature, the second duration is the sum of the fifth duration, the sixth duration and the seventh duration, and the third condition is: the specific volume of the target food material is continuously within a second preset range for N times, wherein N is a positive integer larger than 2.

In this technical solution, a specific manner of performing the steaming process, i.e., the second heating process, on the target food material by the steam device and/or the heating element is further defined. Specifically, the second heat treatment may specifically include a third heat treatment sub-step, a fourth heat treatment sub-step, and a fifth heat treatment sub-step.

Specifically, the third sub-heating process is a steaming-warming stage. And under the condition that the specific volume of the target food material meets the first condition or the processing time length of the second sub-heating processing reaches the set fourth time length, ending the second sub-heating processing on the target food material, and controlling the cooking appliance to automatically enter the next cooking process. That is, the heating component and the steam device are controlled to carry out the third sub-heating treatment on the target wheaten food in the cooking cavity so as to raise the temperature in the cooking cavity to the set target temperature. And when the temperature in the cooking cavity reaches the target temperature or the processing time length of the third sub-heating processing reaches a set fifth time length, the third sub-heating processing on the target food material is finished.

On the basis, the fourth heating treatment is a steaming-pure steam stage. And controlling the cooking appliance to automatically enter the next cooking process when the temperature in the cooking cavity reaches the set target temperature or when the processing time length of the third heating treatment reaches the set fifth time length. That is, the steam device is controlled to perform the fourth sub-heating treatment on the target pasta in the cooking cavity so that the temperature in the cooking cavity reaches the set seventh temperature. Meanwhile, the control processing device acquires the specific volume of the target food material according to the second period interval, and ends the fourth sub-heating processing of the target food material under the condition that the specific volume of the target food material meets the set third condition or the processing time of the fourth sub-heating processing reaches the set sixth time.

Further, the fifth heating treatment is a steaming-steam reducing stage. And controlling the cooking appliance to automatically enter the next cooking process under the condition that the specific volume of the target food material meets the set third condition or the processing time length of the fourth sub-heating treatment reaches the set sixth time length. That is, the heating component and the steam device are controlled to perform the fifth sub-heating treatment on the target wheaten food in the cooking cavity so as to keep the temperature in the cooking cavity between the target temperature and the seventh temperature. Meanwhile, the control processing device acquires the specific volume of the target food material at intervals of the third week period, and controls the cooking appliance to finish the cooking work under the condition that the specific volume of the target food material meets the second condition or the processing time length of the fifth sub-heating processing reaches the set seventh time length.

Therefore, the target food material is quickly steamed by dividing the steaming treatment of the target food material into three stages of steaming-temperature rising, steaming-pure steam, steaming-steam reducing, and the steaming duration of the target food material is reduced, so that the steaming efficiency of the target food material is improved. Meanwhile, the cooking utensil limits the steaming duration of the target wheaten food according to the specific volume of the target wheaten food or the heating duration of the target wheaten food, so that the accurate control of the steaming duration of the target wheaten food is ensured, and the steaming effect of the target wheaten food is ensured. Further, the target food material is steamed in a heating mode of mutually matching steam heating and hot air heating, so that stable gelatinization and stable curing of the target food material are guaranteed, and the taste and flavor of the prepared target food are guaranteed.

The third condition is used for indicating that the specific volume of the target food material meets the requirement of gelatinization of the cooked wheaten food, and under the condition that the specific volume of the target food material meets the set third condition, the target food material is explained to start gelatinization.

In any one of the above technical solutions, the heating component includes a first heating tube and a second heating tube, and the steam device and the heating component are controlled to perform a third sub-heating process on the target food material, including: controlling the steam device and the first heating pipe to work continuously; under the condition that the temperature of the cooking cavity is lower than the sixth temperature, controlling the second heating tube to work at intervals according to a sixth period; controlling the second heating tube to stop working under the condition that the temperature of the cooking cavity is greater than or equal to the sixth temperature and less than the target temperature; wherein the sixth temperature is less than the second temperature.

In this technical scheme, above-mentioned heating element includes second heating tube and first heating tube, and wherein, above-mentioned first heating tube is located the below of culinary art chamber, and above-mentioned second heating tube is located the top of culinary art chamber. On the basis, in the technical scheme, the specific flow of the steaming-heating stage is further limited. Specifically, in the whole third sub-heating process, the first heating pipe and the steam device both work continuously. And for the second heating tube, under the condition that the set sixth temperature is higher than the temperature in the cooking cavity, controlling the second heating tube to intermittently work by taking a sixth period as a period, wherein the working time of the second heating tube is the first target time in each sixth period. And under the condition that the sixth temperature is less than or equal to the temperature of the cooking cavity, controlling the second heating tube to stop supplying heat to the cooking cavity. The above steps are repeated, the temperature in the cooking cavity is rapidly increased, and the temperature required by the steaming treatment, namely the target temperature, is reached. Therefore, when the first heating pipe and the steam device are controlled to continuously work, the second heating pipe is controlled to intermittently work according to the actual temperature and the change condition in the cooking cavity, the temperature in the cooking cavity is ensured to rapidly rise to the target temperature, and meanwhile, the power resource consumed by the cooking appliance is saved.

In any one of the above technical solutions, controlling the steam device to perform a fourth sub-heating process on the target food material includes: controlling the steam device to spray steam under the condition that the temperature of the cooking cavity is higher than the target temperature and lower than a seventh temperature; under the condition that the temperature of the cooking cavity is more than or equal to the seventh temperature, controlling the steam device to stop spraying the steam; wherein the seventh temperature is greater than the second temperature.

In the technical scheme, the specific flow of the steaming-pure steam stage is further limited. It will be appreciated that during the steaming-pure steam phase, the temperature in the cooking chamber has reached the target temperature, and on the basis that the temperature in the cooking chamber is between the seventh temperature and the target temperature, i.e. the seventh temperature is greater than the temperature of the cooking chamber, the steaming device is controlled to inject steam containing heat into the cooking chamber so as to continuously raise the temperature in the cooking chamber to reach the seventh temperature. On the basis, once the temperature in the cooking cavity reaches the seventh temperature, namely the set seventh temperature is lower than or equal to the temperature in the cooking cavity, the steam device is controlled to stop working, so that the steam device does not spray steam into the cooking cavity any more, and the temperature in the cooking cavity does not rise any more. The above steps are repeated in such a cycle, and the temperature in the cooking cavity is rapidly increased, so that the temperature required by gelatinization of the target food material, namely the seventh temperature, is reached. Therefore, the steam device is controlled to work intermittently according to the actual temperature and the change condition in the cooking cavity, the temperature in the cooking cavity is ensured to be rapidly increased to the seventh temperature required by gelatinization of the target food material, and meanwhile, the power resource consumed by the cooking appliance is saved.

In any one of the above technical solutions, controlling the steam device and the heating component to perform a fifth sub-heating process on the target food material includes: controlling the second heating pipe to stop working; under the condition that the temperature of the cooking cavity is higher than the target temperature and lower than the seventh temperature, controlling the first heating pipe to continuously work, and controlling the steam device to work at intervals according to the fourth period; under the condition that the temperature of the cooking cavity is lower than the target temperature, controlling the first heating pipe to work continuously, and controlling the steam device to work at intervals of a fifth period; and controlling the first heating pipe and the steam device to stop working under the condition that the temperature of the cooking cavity is greater than or equal to the seventh temperature.

In the technical scheme, the specific flow of the steaming-steam reducing stage is further limited. Specifically, the second heat generating pipe does not operate in the entire fifth heat treatment process. And for the first heating pipe and the steam device, under the condition that the temperature in the cooking cavity is between the seventh temperature and the target temperature, controlling the first heating pipe to continuously supply heat to the cooking cavity, and controlling the steam device to intermittently work by taking a fourth period as a period, wherein the working time of the steam device is a second target time in each fourth period. Further, under the condition that the set target temperature is higher than the temperature of the cooking cavity, the first heating pipe is controlled to continuously provide heat for the cooking cavity, the steam device is controlled to intermittently work by taking a fifth period as a period, and the working time of the steam device is a third target time in each fifth period. Further, in the case that the set seventh temperature is less than or equal to the temperature of the cooking cavity, the steam device and the first heat-generating pipe are controlled to stop providing heat to the cooking cavity, so that the temperature in the cooking cavity does not rise any more.

The temperature in the cooking cavity is kept between the target temperature and the seventh temperature all the time by circulating the steps, so that the temperature requirement of the target food material in the curing process is met. Therefore, according to the actual temperature and the variation condition in the cooking cavity, the steam device and the first heating pipe are controlled to work intermittently, the temperature in the cooking cavity is guaranteed to meet the temperature requirement of target food curing, and meanwhile, the power resource consumed by the cooking appliance is saved.

According to a second aspect of the present invention, a control device of a cooking appliance is provided, wherein the cooking appliance comprises a cooking cavity, a steam device and a heat generating component, the control device of the cooking appliance comprises: the control unit is used for controlling the steam device to perform first heating treatment on the target food material under the condition that the target food material is placed in the cooking cavity until the specific volume of the target food material meets a first condition or the treatment time of the first heating treatment reaches a first time length; the control unit is further used for controlling the steam device and/or the heating component to carry out second heating treatment on the target food material until the specific volume of the target food material meets a second condition, or the treatment time of the second heating treatment reaches a second time.

The control device of the cooking appliance is used for controlling the cooking appliance comprising the cooking cavity, the heating assembly and the steam device to work. Wherein, the culinary art chamber is used for placing the edible material, and heating element is arranged in carrying out hot-blast heating to the edible material in the culinary art chamber, and steam device is arranged in carrying out steam heating to the edible material in the culinary art chamber.

Specifically, the control device of the cooking appliance provided by the invention comprises a control unit, and in the process of making the wheaten food by the cooking appliance, after dough is obtained by dough kneading, a dough fermentation link is skipped, and the dough is directly kneaded into the target wheaten food such as steamed bread, so that the target food material to be cooked is obtained. On the basis, the normal-temperature proofing operation of the target food material, namely the target wheaten food, is skipped, and the kneaded target food material is directly put into the cooking cavity. After the target wheaten food which is formed by kneading is put into the cooking cavity, the control unit controls the steam device to perform first heating treatment on the target wheaten food in the cooking cavity, and the control unit controls the steam device to finish the first heating treatment on the target wheaten food under the condition that the specific volume of the target wheaten food meets a set first condition or the treatment time length of the first heating treatment reaches a set first time length. Therefore, the two operation steps of fermentation and proofing of the target wheaten food are combined into one step in a steam heating mode, so that one-key fermentation of the target wheaten food in the cooking cavity is realized, and the consumed time of the dough fermentation and proofing steps in the wheaten food making process is greatly reduced. Meanwhile, the fermentation time of the target wheaten food is limited according to the specific volume of the target wheaten food or the heating time of the target wheaten food, so that the accurate control of the fermentation time of the target wheaten food is ensured, and the fermentation effect of the target wheaten food is ensured.

Further, after the control unit controls the steam device to finish the first heating treatment of the target wheaten food by the cooking appliance, the control unit continuously controls the cooking appliance to automatically perform the second heating treatment of the target wheaten food so as to make the target wheaten food into the edible target food. Specifically, under the condition that the specific volume of the target pasta meets a set first condition, or the processing time of the first heating treatment reaches a set first time, the control unit controls the heating component and/or the cooking device to automatically perform second heating treatment on the target pasta, and under the condition that the specific volume of the target pasta meets a set second condition, or the processing time of the second heating treatment reaches a set second time, the control unit controls the cooking appliance to finish cooking, so that the edible target food is obtained. Therefore, the steaming link of the target cooked wheaten food is completed through at least one heating mode of hot air heating, steam heating and hot air and steam combined heating, the cooked wheaten food steaming efficiency is improved, and the cooked wheaten food making time is shortened. Meanwhile, the steaming time of the target wheaten food is limited according to the specific volume of the target wheaten food or the heating time of the target wheaten food, and the accurate control of the steaming time of the target wheaten food is ensured, so that the cooking effect of the target wheaten food is ensured, and the taste and the flavor of the manufactured target food are ensured.

In summary, the control device of the cooking appliance provided by the invention combines the steps of dough fermentation and proofing, directly puts the target food material into the cooking cavity after the dough is kneaded and molded to obtain the target food material, and controls the steam device to heat and ferment the target food material through the control unit. And under the condition that the specific volume or the fermentation duration of the target food material indicates that the target food material has a better fermentation effect, the control unit controls the steam device and/or the heating assembly to steam the target food material, and under the condition that the specific volume or the fermentation duration of the target food material indicates that the target food material has a better cooking effect, the control unit controls the cooking appliance to finish the cooking work. Therefore, the time consumed by dough fermentation, proofing and steaming in the process of manufacturing the wheaten food is greatly reduced, so that the manufacturing efficiency of the wheaten food is improved, the fermentation effect and the cooking effect of the target food material are ensured, and the taste and the flavor of the target food manufactured are ensured.

According to a third aspect of the present invention, there is provided a control device of a cooking appliance, comprising: a memory storing programs or instructions; and a processor, wherein the processor implements the steps of the control method of the cooking appliance in any one of the above technical solutions when executing the program or the instructions. Therefore, the control device for a cooking appliance provided by the third aspect of the present invention has all the beneficial effects of the control method for a cooking appliance in any one of the above-mentioned technical solutions of the first aspect, and details thereof are not repeated herein.

According to a fourth aspect of the present invention, a cooking appliance is provided, which includes the control device of the cooking appliance in the third aspect. Therefore, the cooking appliance provided by the fourth aspect of the present invention has all the beneficial effects of the control device of the cooking appliance in the technical solution of the third aspect, and details are not repeated herein.

According to a fifth aspect of the present invention, there is provided a readable storage medium, on which a program or instructions are stored, the program or instructions, when executed by a processor, implement the control method of the cooking appliance according to any one of the above technical solutions. Therefore, the readable storage medium according to the fifth aspect of the present invention has all the advantages of the control method of the cooking appliance in any one of the above-mentioned technical solutions of the first aspect, and is not described herein again.

Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 shows one of the flow diagrams of a control method of a cooking appliance of an embodiment of the present invention;

fig. 2 is a second flowchart of a control method of a cooking appliance according to an embodiment of the present invention;

fig. 3 is a third flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 4 shows a flowchart of the first sub-heating process in the embodiment of the invention;

fig. 5 shows a flowchart of a second sub-heating process in the embodiment of the invention;

fig. 6 is a fourth flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

FIG. 7 is a flowchart showing a third sub-heating process in the embodiment of the invention;

FIG. 8 is a flowchart showing a fourth sub-heating process in the embodiment of the invention;

FIG. 9 is a flowchart showing a fifth sub-heating process in the embodiment of the invention;

fig. 10 is a block diagram showing a structure of a control apparatus of a cooking appliance according to an embodiment of the present invention;

fig. 11 is a second block diagram showing a control apparatus of a cooking appliance according to an embodiment of the present invention;

fig. 12 shows one of the structural block diagrams of the cooking appliance of the embodiment of the present invention;

fig. 13 shows a second structural block diagram of the cooking appliance according to the embodiment of the present invention.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments of the present invention and features of the embodiments may be combined with each other without conflict.

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

The cooking appliance, the control method and device thereof, and the readable storage medium provided in the embodiments of the present application are described in detail below with reference to fig. 1 to 13 through specific embodiments and application scenarios thereof.

First embodiment, fig. 1 shows one of the flow diagrams of the control method of the cooking appliance according to the embodiment of the present invention. The cooking appliance comprises a cooking cavity, a heating component and a steam device, and the control method comprises the following steps 102 and 104:

step 102, controlling a steam device to perform first heating treatment on a target food material until the specific volume of the target food material meets a first condition, or the treatment time of the first heating treatment reaches a first time length;

and 104, controlling the steam device and/or the heating assembly to perform second heating treatment on the target food material until the specific volume of the target food material meets a second condition, or the treatment time of the second heating treatment reaches a second time.

The invention provides a control method of a cooking appliance, which is used for controlling the cooking appliance comprising a cooking cavity, a heating assembly and a steam device to work. Wherein, the culinary art chamber is used for placing the edible material, and heating element is arranged in carrying out hot-blast heating to the edible material in the culinary art chamber, and steam device is arranged in carrying out steam heating to the edible material in the culinary art chamber.

Further, the control method of the cooking appliance provided by the invention is used for controlling the cooking appliance to work to make the wheaten food. Specifically, in the control method provided by the invention, the cooking appliance is intelligently controlled to work by combining an AI algorithm, the two steps of dough fermentation and proofing in the traditional wheaten food making process are fused by controlling the working parameters of the cooking appliance, and the fermentation time, the fermentation temperature, the steaming temperature and the steaming time in the wheaten food making process are reasonably distributed. Therefore, compared with the traditional cooked wheaten food making process, the control method provided by the invention greatly shortens the cooked wheaten food making time, so that cooked wheaten food with better taste and flavor can be ensured to be made while the cooked wheaten food making efficiency is improved.

Specifically, in the method for controlling a cooking appliance provided by the invention, in the process of making the wheaten food by the cooking appliance, after dough is obtained by kneading dough, a dough fermentation link is skipped, and the dough is directly kneaded into the target wheaten food such as steamed bread, so that the target food material to be cooked is obtained. On the basis, the normal-temperature proofing operation of the target food material, namely the target wheaten food, is skipped, and the kneaded target food material is directly put into the cooking cavity. After the target wheaten food which is the kneaded and molded target wheaten food is put into the cooking cavity, the steam device is controlled to perform first heating treatment on the target wheaten food in the cooking cavity, and the first heating treatment on the target wheaten food is finished under the condition that the specific volume of the target wheaten food meets a set first condition or the treatment time length of the first heating treatment reaches a set first time length. Therefore, the two operation steps of fermentation and proofness of the target wheaten food are combined into one step in a steam heating mode, so that one-key fermentation of the target wheaten food in the cooking cavity is realized, and the consumed time of the dough fermentation and proofness step in the wheaten food manufacturing process is greatly reduced. Meanwhile, the fermentation time of the target wheaten food is limited according to the specific volume of the target wheaten food or the heating time of the target wheaten food, so that the accurate control of the fermentation time of the target wheaten food is ensured, and the fermentation effect of the target wheaten food is ensured.

Further, the first time period and the second time period are related to the weight of the target food material and the type of the target food to be made by the user. Under the condition that the processing time length of the first heating treatment reaches a set first time length, indicating that the target food material is fermented, controlling a cooking appliance to stop fermenting the target food material; and when the processing time length of the second heating processing reaches the set second time length, the fact that the target food material is steamed is explained, and the cooking appliance is controlled to stop working.

That is to say, in the process of controlling the cooking appliance to work to make the wheaten food, the process of making the wheaten food is divided into a fermentation link and a steaming link, the target wheaten food formed by kneading is directly heated and fermented by the cooking appliance, namely the target food material, when the target food material has a good fermentation effect, the cooking appliance is controlled to automatically enter the steaming link for the target food material, and further, under the condition that the target food material has a good cooking effect, the cooking appliance is controlled to stop working, so that the efficiency of making the wheaten food is improved, and meanwhile, the taste and flavor of the manufactured target food are guaranteed.

In practical applications, the duration of the first duration may specifically range from 5 minutes to 30 minutes, and the duration of the second duration may specifically range from 10 minutes to 40 minutes. The determination rule of the first time length and the second time length relative to the weight of the target food material and the type of the target food can be set by those skilled in the art according to practical situations, and is not limited in particular.

In addition, in an actual application process, when the user makes the pasta through the cooking appliance, the user may set specific values of the first time period and the second time period according to own experience or preference, which is not limited specifically herein.

In summary, the control method of the cooking appliance provided by the invention combines the steps of dough fermentation and proofing, directly puts the target food material into the cooking cavity after the dough is kneaded and molded to obtain the target food material, and controls the steam device to heat and ferment the target food material. And under the condition that the specific volume or the fermentation duration of the target food material indicates that the target food material has a better fermentation effect, controlling the steam device and/or the heating assembly to steam the target food material, and under the condition that the specific volume or the fermentation duration of the target food material indicates that the target food material has a better cooking effect, controlling the cooking appliance to finish the cooking work. Therefore, the time consumed by dough fermentation, proofing and steaming in the process of manufacturing the wheaten food is greatly reduced, so that the manufacturing efficiency of the wheaten food is improved, the fermentation effect and the cooking effect of the target food material are ensured, and the taste and the flavor of the target food manufactured are ensured.

In a second embodiment, based on the first embodiment, the first condition is: the specific volume of the target food material is within a set first preset range, and the second condition is as follows: the specific volume of the target food material is within a set second preset range, and the change value of the specific volume of the target food material in a preset time period is smaller than a preset value.

In this embodiment, specific contents of the first condition and the second condition are defined in addition to the first embodiment. Specifically, when the value of the specific volume of the target food material is within a first preset range, the specific volume of the target food material is considered to meet the requirement of the first condition, that is, the target food material is considered to have a better fermentation effect. At this time, the cooking appliance is controlled to stop fermenting the target food material, and the cooking appliance is controlled to start steaming the target food material, so that the fermentation time of the target food material is accurately controlled, and the fermentation effect of the target food material is guaranteed.

The specific numerical value ranges of the first preset range and the second preset range are related to the initial specific value of the target food material before fermentation. Specifically, the initial specific ratio value of the target food material is V ₀ In the case of (1), the numerical range of the first preset range may be 1.2V ₀ To 1.4V ₀ The numerical range of the second predetermined range may be 1.4V ₀ To 1.6V ₀ 。

Further, the specific values of the preset time period and the preset value are both small, specifically, the preset time period may be 3 minutes, and the initial specific capacity value of the target food material is V ₀ In the case of (2), the preset value may be 0.07V ₀ To 0.08V ₀ . In an actual application process, for the specific values of the preset time period and the preset numerical value, a person skilled in the art may set the values according to an actual situation, and no specific limitation is made herein.

In addition, in an actual application process, the cooking appliance may obtain the specific volume of the target food material according to the target time interval, and when the value of the specific volume of the target food material is within a second preset range, and the ratio of the difference value of the specific volumes of the target food material obtained twice continuously to the earlier specific volume value of the two specific volumes obtained twice is smaller than a preset ratio, the specific volume of the target food material is considered to meet the requirement of the second condition.

The preset ratio may be specifically 4%, 4.5%, 5%, and the like, and those skilled in the art may set the specific value of the preset ratio according to actual situations, and the specific value is not limited herein.

In this way, in this embodiment, specific contents of the first condition and the second condition are defined according to a comparison result between the actual specific value and the initial specific value of the target food material, that is, according to the degree of swelling of the target food material, so that the fermentation duration and the steaming duration of the target food material are accurately controlled, thereby ensuring the fermentation effect and the steaming effect of the target food material, and ensuring the taste and flavor of the prepared target food.

In a third embodiment, fig. 2 shows a second flowchart of a control method of a cooking appliance according to a second embodiment of the present invention. In this embodiment, in addition to the second embodiment, the cooking appliance further includes a processing device and an input device, and before the step 102, the control method may further include the following steps 100 and 101:

step 100, acquiring the type of target food to be cooked and the weight of the target food material of a user through an input device;

step 101, determining, by a processing device, a first temperature, a first duration of a first heat treatment, a second temperature and a second duration of a second heat treatment according to a type of a target food and a weight of a target food material.

In this embodiment, the cooking appliance further comprises a processing device and an input device.

In an actual application process, the input device may specifically include an input panel, and before controlling the steam device to ferment the target food material, the cooking appliance obtains a type of the target food to be cooked and a weight of the target food material, which are input in the input panel by a user.

Further, in an actual application process, the input device may further include a weight sensing device disposed at a bottom of the cooking cavity, and after the target food material is placed in the cooking cavity, the cooking appliance obtains a weight of the target food material through the weight sensing device.

In a fourth embodiment, fig. 3 shows a third flowchart of a control method of a cooking appliance according to a third embodiment of the present invention. In this embodiment, on the basis of the third embodiment, the step 102 may specifically include the following

steps

102a and 102b:

step 102a, controlling a steam device to perform first sub-heating treatment on a target food material, and continuing for a third time period;

and 102b, controlling the processing device to determine the specific volume of the target food material according to the first period, and controlling the steam device to perform second heating processing on the target food material until the processing time of the second heating processing reaches a set fourth time length, or the specific volume of the target food material meets a set first condition.

In this embodiment, a specific mode of the above-described first heating process, which is a fermentation process of the target food material by the steam device, is further defined. Specifically, the first heat treatment may specifically include a first sub-heat treatment and a second sub-heat treatment.

It will be appreciated that in actual use, the steam device will spray heated steam into the cooking cavity when in operation, and will exchange and diffuse continuously in the cooking cavity after the heated steam enters the cooking cavity. In the control method provided by the invention, the steam ejection quantity of the steam device can be intelligently adjusted through an AI algorithm, so that the temperature in the cooking cavity is rapidly increased, and the temperature required by the fermentation treatment, namely the third temperature, is reached. Further, a temperature detecting device such as a temperature sensor may be further provided in the cooking appliance. On the basis, in the control method provided by the invention, the temperature change in the cooking cavity can be accurately controlled by combining the temperature detection device, so that the cooking cavity is in a constant temperature state, namely, the temperature of the cooking cavity is stabilized at about the first temperature.

Wherein the third temperature is greater than the first temperature. In practical application, the first temperature is T _A In the case of the third temperature, the third temperature may be (T DEG C) _A + 5) ° c, the temperature difference between the third temperature and the first temperature can be set by those skilled in the art according to practical situations, and is not particularly limited herein.

Further, the sum of the fourth time period and the third time period is the first time period. In practical application, the first duration is t _A In the case of the above-mentioned third period t _A1 Can be t _A1 ≤0.2t _A The fourth time period t _A2 Specifically, the following requirements should be satisfied: t is t _A1 <t _A2 ≤0.9t _A And t is _A2 ＝t _A -t _A1 . Specific values of the fourth time length and the third time length may be set by a person skilled in the art according to actual situations, and are not limited specifically here.

Further, the specific volume of the target food material is determined by the processing device according to the weight and the shape of the target food material.

Specifically, the cooking appliance may include an image capturing device such as a camera, an infrared scanning device, a radar scanning device, and the like. Before the target food material is subjected to the first heating treatment, the cooking appliance acquires an image of the target food material in the cooking cavity through the image acquisition device. On the basis, the processing device determines the number of target food materials such as steamed bread and the initial volume of the target food materials through the image acquired by the image acquisition device, determines the initial average volume of the target food materials according to the number and the initial volume of the target food materials, determines the initial average weight of the target food materials according to the number and the weight of the target food materials, and further determines the initial average specific volume of the target food materials according to the initial average volume and the initial average weight.

On the basis, in the process of performing the second sub-heating treatment on the target food material in the cooking cavity, the image acquisition device acquires an image of the target food material in the cooking cavity according to the first period interval, the processing device determines the actual volume of the target food material through the image acquired by the image acquisition device, determines the actual average volume of the target food material according to the number and the actual volume of the target food material, determines the actual average weight of the target food material according to the number and the weight of the target food material, and further determines the actual average specific volume of the target food material according to the actual average volume and the actual average weight. And under the condition that the actual average specific volume of the target food material obtained by the latest calculation is within the first preset range, ending the second sub-heating treatment of the target food material by the cooking appliance, and controlling the cooking appliance to automatically enter the next cooking flow, namely a steaming treatment flow.

When the weight sensing device is disposed in the cooking appliance, the weight sensing device obtains the actual weight of the target food material according to the first periodic interval. And under the condition that the weight sensing device is not arranged in the cooking appliance, the weight of the target food material is based on the input information of the user, and in the process of determining the specific volume of the target food material, the weight of the target food material is defaulted to be unchanged, namely the actual average weight is defaulted to be equal to the initial average weight.

Further, in an actual application process, the first period may specifically be a value of 50 seconds, 55 seconds, 1 minute, and the like, and a specific value of the first period may be set by a person skilled in the art according to an actual situation, which is not limited specifically herein.

Example five, fig. 4 shows a flowchart of the first sub-heating process in the example of the invention. In this embodiment, as shown in fig. 4, the flow steps of the first sub-heating process may specifically include the following steps 202 and 204:

step 202, controlling the steam device to work under the condition that the set third temperature is higher than the temperature of the cooking cavity;

and step 204, controlling the steam device to stop working under the condition that the third temperature is less than or equal to the temperature of the cooking cavity.

In this example, the specific flow of the fermentation-warming stage is further defined. Specifically, in the case that the set third temperature is higher than the temperature in the cooking cavity, the steaming device is controlled to inject steam containing heat into the cooking cavity so as to continuously raise the temperature in the cooking cavity to reach the third temperature. On the basis, once the temperature in the cooking cavity reaches the third temperature, namely the set third temperature is less than or equal to the temperature in the cooking cavity, the steam device is controlled to stop working, so that the steam device does not spray steam into the cooking cavity any more, and the temperature in the cooking cavity does not rise any more. The temperature in the cooking cavity is rapidly increased by the circulation, so that the temperature required by the fermentation treatment, namely the third temperature is reached. Therefore, the steam device is controlled to work intermittently according to the actual temperature and the change condition in the cooking cavity, the temperature in the cooking cavity is ensured to be rapidly increased to the third temperature required by the fermentation treatment, and meanwhile, the power resource consumed by the cooking appliance is saved.

In addition, in the practical application process, in the process of controlling the steam device to spray the steam containing heat into the cooking cavity, the cooking appliance can control the quantity of heat transferred into the cooking cavity in unit time by adjusting the quantity of the steam sprayed by the steam device or the temperature of the steam sprayed by the steam device, so as to control the temperature rising speed of the cooking cavity.

Sixth embodiment, fig. 5 is a flowchart showing the second sub-heating process in the embodiment of the present invention. In this embodiment, as shown in fig. 5, the flow steps of the second sub-heating process may specifically include the following steps 302 and 304:

step 302, controlling the steam device to work under the condition that the set fourth temperature is higher than the temperature of the cooking cavity;

and 304, controlling the steam device to stop working under the condition that the set fifth temperature is less than or equal to the temperature of the cooking cavity.

In this example, the specific flow of the fermentation-thermostating stage described above is further defined. Specifically, in the case that the temperature in the cooking cavity is lower than the set fourth temperature, the steaming device is controlled to inject steam containing heat into the cooking cavity so as to continuously raise the temperature in the cooking cavity. On the basis, when the temperature in the cooking cavity reaches the set fifth temperature, namely the set fifth temperature is less than or equal to the temperature in the cooking cavity, the steam device is controlled to stop working, so that the steam device does not spray steam into the cooking cavity any more, and the temperature in the cooking cavity does not rise any more. The temperature in the cooking cavity is always kept between the fourth temperature and the fifth temperature by the circulation, so that the cooking cavity is in a constant temperature state.

Wherein the first temperature is higher than the fourth temperature, and the first temperature is lower than the fifth temperature. In practical application, the first temperature is T _A In the case of the fourth temperature, the fourth temperature may be (T DEG C) _A -2) DEG C, and the fifth temperature may be (T) _A + 2) deg.C. The temperature difference between the fourth temperature and the first temperature, and the temperature difference between the fifth temperature and the first temperature may be set by a person skilled in the art according to practical situations, and are not limited specifically herein.

Therefore, according to the actual temperature and the variation condition in the cooking cavity, the steam device is controlled to work intermittently, the temperature in the cooking cavity is always kept between the fourth temperature and the fifth temperature, the temperature in the cooking cavity is also guaranteed to be stabilized around the first temperature, and meanwhile, the power resources consumed by the cooking appliance are saved.

Seventh embodiment, fig. 6 is a fourth flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention. In this embodiment, on the basis of the above embodiment, the step 104 may specifically include the following steps 104a to 104c:

104a, controlling the heating component and the steam device to carry out third sub-heating treatment on the target food material until the treatment time of the third sub-heating treatment reaches a set fifth time or the temperature of the cooking cavity reaches a set target temperature;

104b, controlling the processing device to determine the specific volume of the target food material according to the second period, and controlling the steam device to perform fourth sub-heating processing on the target food material until the processing time of the fourth sub-heating processing reaches a set sixth time, or the specific volume of the target food material meets a set third condition;

and step 104c, the control processing device determines the specific volume of the target food material according to the third period, and controls the heating component and the steam device to perform fifth sub-heating processing on the target food material until the processing time of the fifth sub-heating processing reaches a set seventh time, or the specific volume of the target food material meets a set second condition.

In this embodiment, a specific manner of performing the steaming process, i.e., the second heating process, on the target food material by the steaming device and/or the heating component is further defined. Specifically, the second heat treatment may specifically include a third heat treatment sub-step, a fourth heat treatment sub-step, and a fifth heat treatment sub-step.

Specifically, the third sub-heating process is a steaming-warming stage. And under the condition that the specific volume of the target food material meets the first condition or the processing time of the second sub-heating processing reaches the set fourth time, ending the second sub-heating processing of the target food material, and controlling the cooking appliance to automatically enter the next cooking process. That is, the heating component and the steam device are controlled to carry out the third sub-heating treatment on the target wheaten food in the cooking cavity so as to raise the temperature in the cooking cavity to the set target temperature. And when the temperature in the cooking cavity reaches the target temperature or the processing time length of the third sub-heating processing reaches a set fifth time length, ending the third sub-heating processing on the target food material.

It can be understood that, in the process of steaming the target food material by the cooking appliance, firstly, in the steaming-warming stage, a large amount of heat can be provided to the cooking cavity through the combined work of the heating component and the steam device to accelerate the temperature in the cooking cavity to rise rapidly, so that the target food material such as steamed bread expands secondarily. At this time, the temperature difference between the cooking cavity and the target food material is large, and the heat convection accelerates the absorption of water by the target food material, that is, the water formed by the condensation of the steam on the surface of the target food material is rapidly transferred from the surface of the target food material to the center of the target food material. On the basis, the central temperature of the target food material is increased while absorbing water, and the target food material begins to be gelatinized when the central temperature of the target food material is increased to 55-60 ℃. At the moment, the cooking appliance enters a steaming-pure steam stage, and the smooth gelatinization of the target food material is ensured by reducing the working proportion of the heating component and maintaining the steam supply to the cooking cavity. Further, when the temperature inside the target food material reaches 90 ℃, the target food material starts to slowly cook, at this time, the moisture inside the target food material is saturated, and the cooking appliance enters a steaming-steam reducing stage, namely, the steam supply to the cooking cavity is reduced, and meanwhile, the heat output of the heating component is ensured until the target food material is completely cooked to obtain the target food.

Therefore, the target food material is quickly steamed by dividing the steaming treatment of the target food material into three stages of steaming-temperature rising, steaming-pure steam, steaming-steam reducing, and the steaming duration of the target food material is reduced, so that the steaming efficiency of the target food material is improved. Meanwhile, the cooking utensil limits the steaming time of the target wheaten food according to the specific volume of the target wheaten food or the heating time of the target wheaten food, so that the accurate control of the steaming time of the target wheaten food is ensured, and the steaming effect of the target wheaten food is ensured. Further, the target food material is steamed in a heating mode of mutually matching steam heating and hot air heating, so that stable gelatinization and stable curing of the target food material are guaranteed, and the taste and flavor of the prepared target food are guaranteed.

Wherein the target temperature is lower than the second temperature, and the seventh temperature is higher than the second temperature. In practical application, the second temperature is T _B In the case of the above target temperature, the target temperature may specifically be (T DEG C) _B -5) DEG C, and the seventh temperature may be (T) _B + 5) deg.C. The target temperature and the temperature difference between the seventh temperature and the second temperature may be set by those skilled in the art according to actual conditions, and are not limited specifically herein.

Further, the sum of the seventh time period, the sixth time period and the fifth time period is the second time period. In practical application, the second time period is t _B In the case of the above-mentioned fifth period t _B1 Can be t _B1 ≤0.4t _B The sixth time period t _B2 Can be given a value of t _B1 <t _B2 ≤0.7t _B The seventh time period t _B3 It should satisfy: t is t _B3 ＝t _B -t _B1 -t _B2 . For the specific values of the fifth time length, the sixth time length and the fifth time length, those skilled in the artThe personnel can set according to the actual situation, and is not limited in particular here.

Further, the third condition is used for indicating that the specific volume of the target food material meets the requirement of gelatinization of the cooked wheaten food, and when the specific volume of the target food material meets the set third condition, the target food material is explained to start gelatinization.

Specifically, when the value of the actual specific volume of the target food material calculated by the processing device is within the second preset range N times in succession, that is, when the actual specific volume of the target food material is kept within the second preset range, the specific volume of the target food material is considered to meet the requirement of the third condition, that is, the target food material is considered to start to be gelatinized. Wherein N is a positive integer greater than or equal to 3.

In an actual application process, while the cooking appliance performs the fourth sub-heating treatment on the target food material in the cooking cavity, the processing device therein calculates the actual average specific volume of the target food material according to the second period interval. And under the condition that the actual average specific volume of the target food material obtained by the processing device through continuous N times of calculation for 3 times is within the second preset range, ending the fourth sub-heating processing of the cooking appliance on the target food material, and controlling the cooking appliance to automatically perform the fifth sub-heating processing on the target food material. On the basis, the processing device calculates the actual average specific volume of the target food material according to the third week period interval while the cooking appliance performs the fifth sub-heating processing on the target food material in the cooking cavity. And controlling the cooking appliance to stop working under the condition that the actual average specific volumes of the target food materials obtained by 2 times of continuous calculation of the processing device are all within the second preset range and the difference between the actual average specific volumes of the target food materials obtained by 2 times of continuous calculation is within 5%.

In an actual application process, the second period may be 110 seconds, 115 seconds, 2 minutes, and the like, and the third period may be 170 seconds, 175 seconds, 3 minutes, and the like. Specific values of the second period and the third period may be set by a person skilled in the art according to actual situations, and are not limited specifically herein.

Example eight, fig. 7 shows a flowchart of the third sub-heating process in the example of the invention. In this embodiment, on the basis of the above embodiment, the heat generating component includes a second heat generating pipe and a first heat generating pipe. On the basis, as shown in fig. 7, the flow steps of the third sub-heating process may specifically include the following steps 402 to 406:

step 402, controlling the first heating pipe and the steam device to work continuously;

404, controlling the second heating tube to intermittently work according to a sixth period under the condition that the set sixth temperature is higher than the temperature of the cooking cavity;

and 406, controlling the second heating tube to stop working under the condition that the set sixth temperature is less than or equal to the cooking cavity temperature and the set target temperature is greater than or equal to the cooking cavity temperature.

In this embodiment, the heat generating assembly includes a second heat generating tube and a first heat generating tube, wherein the first heat generating tube is located below the cooking cavity, and the second heat generating tube is located above the cooking cavity. On the basis, in the technical scheme, the specific flow of the steaming-heating stage is further limited. Specifically, in the whole third sub-heating process, the first heating pipe and the steam device both work continuously. And for the second heating tube, under the condition that the set sixth temperature is higher than the temperature in the cooking cavity, controlling the second heating tube to intermittently work by taking a sixth period as a period, wherein the working time of the second heating tube is the first target time in each sixth period. And under the condition that the sixth temperature is less than or equal to the temperature of the cooking cavity, controlling the second heating tube to stop supplying heat to the cooking cavity. The above steps are repeated, and the temperature in the cooking cavity is rapidly increased, so that the temperature required by steaming treatment, namely the target temperature, is achieved. Therefore, when the first heating pipe and the steam device are controlled to continuously work, the second heating pipe is controlled to intermittently work according to the actual temperature and the change condition in the cooking cavity, the temperature in the cooking cavity is ensured to rapidly rise to the target temperature, and the power resource consumed by the cooking appliance is saved.

Wherein the second temperature is greater than the sixth temperature. In practical application, the second temperature is T _B In the case of the sixth temperature, the sixth temperature may be (T DEG C) _B -10) deg.C. The temperature difference between the sixth temperature and the second temperature can be set by those skilled in the art according to practical situations, and is not limited specifically here.

Further, in an actual application process, the cycle duration of the sixth period may be 30 seconds, and the first target duration may be 15 seconds. Specific values of the sixth period and the first target duration may be set by a person skilled in the art according to actual situations, and are not limited specifically here.

Example nine, fig. 8 shows a flowchart of the fourth sub-heating process in the example of the invention. In this embodiment, as shown in fig. 8, the flow steps of the fourth sub-heating process may specifically include the following steps 502 and 504:

step 502, controlling the steam device to work under the condition that the set target temperature is lower than the temperature of the cooking cavity and the set seventh temperature is higher than the temperature of the cooking cavity;

and 504, controlling the steam device to stop working under the condition that the set seventh temperature is less than or equal to the temperature of the cooking cavity.

In this example, the specific flow of the above steaming-pure steam stage is further defined. It will be appreciated that during the steaming-pure steam phase, the temperature in the cooking chamber has reached the target temperature, and on the basis that the temperature in the cooking chamber is between the seventh temperature and the target temperature, i.e. the seventh temperature is greater than the temperature of the cooking chamber, the steaming device is controlled to inject steam containing heat into the cooking chamber so as to continuously raise the temperature in the cooking chamber to reach the seventh temperature. On the basis, once the temperature in the cooking cavity reaches the seventh temperature, namely the set seventh temperature is lower than or equal to the temperature in the cooking cavity, the steam device is controlled to stop working, so that the steam device does not spray steam into the cooking cavity any more, and the temperature in the cooking cavity does not rise any more. The above steps are repeated in such a cycle, and the temperature in the cooking cavity is rapidly increased, so that the temperature required by gelatinization of the target food material, namely the seventh temperature, is reached. Therefore, the steam device is controlled to work intermittently according to the actual temperature and the change condition in the cooking cavity, the temperature in the cooking cavity is ensured to be rapidly increased to the seventh temperature required by gelatinization of the target food material, and meanwhile, the power resource consumed by the cooking appliance is saved.

Example ten, fig. 9 shows a flowchart of the third sub-heating process in the example of the invention. In this embodiment, as shown in fig. 9, the flow of the fifth sub-heating process may specifically include the following steps 602 to 608:

step 602, controlling the second heating pipe to stop working;

step 604, controlling the first heating pipe to continuously work and controlling the steam device to intermittently work according to a fourth period under the condition that the set target temperature is lower than the temperature of the cooking cavity and the set seventh temperature is higher than the temperature of the cooking cavity;

step 606, controlling the first heat-generating pipe to work continuously and controlling the steam device to work intermittently according to a fifth period under the condition that the set target temperature is higher than the temperature of the cooking cavity;

and step 608, controlling the steam device and the first heat-generating pipe to stop working under the condition that the set seventh temperature is less than or equal to the temperature of the cooking cavity.

In this embodiment, the specific flow of the steaming-steam-reducing stage is further defined. Specifically, the second heat generating pipe does not operate in the entire fifth heat treatment process. And for the first heating pipe and the steam device, under the condition that the temperature in the cooking cavity is between the seventh temperature and the target temperature, controlling the first heating pipe to continuously supply heat to the cooking cavity, and controlling the steam device to intermittently work by taking a fourth period as a period, wherein the working time of the steam device is a second target time in each fourth period. Further, under the condition that the set target temperature is higher than the temperature of the cooking cavity, the first heating pipe is controlled to continuously provide heat for the cooking cavity, the steam device is controlled to intermittently work by taking a fifth period as a period, and the working time of the steam device is a third target time in each fifth period. Further, in the case that the set seventh temperature is less than or equal to the temperature of the cooking cavity, the steam device and the first heat-generating pipe are controlled to stop providing heat to the cooking cavity, so that the temperature in the cooking cavity does not rise any more.

The circulation is carried out, so that the temperature in the cooking cavity is always kept between the target temperature and the seventh temperature, and the temperature requirement of the target food material in the curing process is met. Therefore, according to the actual temperature and the variation condition in the cooking cavity, the steam device and the first heating pipe are controlled to work intermittently, the temperature in the cooking cavity is guaranteed to meet the temperature requirement of target food curing, and meanwhile, the power resource consumed by the cooking appliance is saved.

In an actual application process, the cycle durations of the fourth cycle and the fifth cycle may be 30 seconds, the second target duration may be 10 seconds, and the third target duration may be 20 seconds. Specific values of the fourth period, the fifth period, the second target duration and the third target duration may be set by a person skilled in the art according to actual conditions, and are not limited specifically herein.

In conclusion, according to the control method of the cooking appliance provided by the invention, in the process of making the wheaten food by the cooking appliance, the two operation steps of fermentation and proofing of the target wheaten food are combined into one step in a steam heating mode, so that one-key fermentation of the target wheaten food in the cooking cavity is realized, and the wheaten food making efficiency is improved. In addition, the control method of the cooking utensil provided by the invention limits the fermentation time and the steaming time of the target wheaten food according to the specific volume of the target wheaten food or the heating time of the target wheaten food, and ensures the accurate control of the fermentation time and the steaming time of the target wheaten food, thereby ensuring the cooking effect of the target wheaten food. The control method of the cooking utensil provided by the invention is explained below by taking the preparation of southern steamed bread, northern steamed bread and meat steamed stuffed bun as examples respectively.

Example 1: the northern steamed bread is manufactured by the control method of the cooking utensil provided by the invention. The preparation formula of the northern steamed bread is as follows: 450g of medium gluten flour, 4.5g of high-activity dry yeast and 202.5g of water, the raw materials are mixed and stirred uniformly to obtain dough, and the dough is kneaded and formed to obtain the steamed bread. Wherein the number of steamed buns is 6, and the initial average weight of each steamed bun is 100g.

Furthermore, the cooking utensil sets the fermentation temperature T according to the weight of the steamed bread and the type of the wheaten food, namely the northern steamed bread _A I.e. the first temperature is 34 ℃, and the fermentation time is t _A Namely, the first time period is 14min, and the steaming temperature T _B I.e. the second temperature is 100 ℃, the steaming time is t _B Namely, the second time is 22min, and the cooking utensil is controlled to work according to the control method of the cooking utensil provided by the invention, so that the prepared northern steamed bread is obtained.

On the basis, the quality of the northern steamed bread obtained by the preparation method is evaluated according to the northern steamed bread quality evaluation standard shown in the following table 1, and the quality of the northern steamed bread obtained by the traditional preparation process is evaluated. The northern steamed bun quality evaluation standard is obtained by modifying according to GB/T35991-2018 grain and oil inspection wheat flour steamed bun processing quality evaluation regulations.

Specifically, as shown in tables 2 and 3 below, the north steamed bread manufactured by the control method of the cooking appliance provided in the embodiment of the present invention is superior to the north steamed bread manufactured by the conventional manufacturing process in specific volume, hardness, water content, surface color, surface structure, elasticity, internal structure, and the like, and the north steamed bread manufactured by the control method of the cooking appliance provided in the embodiment of the present invention has a higher comprehensive score.

Example 2: the southern steamed bun is made by the control method of the cooking utensil provided by the invention. The south steamed bun is prepared from the following components in parts by weight: 400g of medium gluten powder, 4g of high-activity dry yeast, 200g of water and 20g of sugar, the raw materials are mixed and stirred uniformly to obtain dough, and the dough is kneaded and formed to obtain the steamed bread. Wherein the number of the steamed buns is 8, and the initial average weight of each steamed bun is 60g.

Furthermore, the cooking appliance sets the fermentation temperature T according to the weight of the steamed bread and the type of the wheaten food, namely the southern steamed bread _A I.e. the first temperature is 34 ℃, the fermentation time is t _A Namely, the first time period is 20min, and the steaming temperature T _B I.e. the above-mentioned second temperature is 100 deg.C, steaming for a period of time t _B Namely, the second time is 20min, and the working of the cooking appliance is controlled according to the control method of the cooking appliance provided by the invention, so that the prepared southern steamed bread is obtained.

On the basis, the quality of the southern steamed buns prepared by the method is evaluated according to the southern steamed bun quality evaluation standard shown in the following table 4, and the quality of the southern steamed buns prepared by the traditional preparation process is evaluated.

Specifically, as shown in tables 5 and 6 below, the south steamed bread prepared by the method for controlling a cooking appliance provided by the embodiment of the present invention is superior to the south steamed bread prepared by the conventional preparation process in terms of specific volume, hardness, water content, surface color and the like, and the comprehensive score of the south steamed bread prepared by the method for controlling a cooking appliance provided by the embodiment of the present invention is higher.

Table 1: northern steamed bun quality evaluation standard table

Table 2: scoring table for northern steamed bread made by traditional process

Table 3: score table of northern steamed bread made by embodiment of the invention

Table 4: southern steamed bun quality evaluation standard table

Table 5: score table for south steamed buns made by traditional process

Table 6: score table of southern steamed buns made by embodiment of invention

Example 3: the meat steamed stuffed bun is manufactured by the control method of the cooking appliance provided by the invention. Wherein, the preparation of meat steamed stuffed bun needs stuffing and dough, and the formula of the dough is as follows: 300g of common flour, 4g of dry yeast, 150g of water, 15g of white granulated sugar and 3g of salt; the formula of the stuffing comprises: 40g of dried mushroom, 200g of minced pork, 10g of chive, 5g of sesame oil, 10g of light soy sauce, 5g of white granulated sugar and 5g of salt.

On the basis, all the raw materials for making the stuffing are uniformly mixed to obtain meat stuffing, and the flour, the yeast, the salt and the sugar for making the dough are mixed, added with water and uniformly stirred, and kneaded to obtain the dough. On the basis, the meat steamed stuffed bun to be cooked is prepared by the steps of pressing dough, cutting, wrapping stuffing and the like. Wherein the number of the meat buns is 9, and the initial average weight of each meat bun is 80g.

Further, the cooking device sets the fermentation temperature T according to the weight of the meat bun and the type of the pasta, i.e., the meat bun _A I.e. the first temperature is 34 ℃, the fermentation time is t _A The first time period is 25min, and the steaming temperature T _B I.e. the above-mentioned second temperature is 100 deg.C, steaming for a period of time t _B Namely, the second time period is 20min, and the cooking appliance is controlled to perform one-key fermentation and steaming on the meat steamed stuffed buns in the cooking cavity according to the control method of the cooking appliance provided by the invention, so that the prepared meat steamed stuffed buns are obtained. Compared with the meat steamed stuffed buns prepared by the traditional preparation process, the meat steamed stuffed buns prepared by the control method of the cooking appliance provided by the invention are more upright and rounder in appearance, softer and chewy in mouthfeel, and more juicy in meat stuffing.

Eleventh embodiment, fig. 10 is a block diagram illustrating a control apparatus 1000 of a cooking appliance according to an embodiment of the present invention. Wherein, cooking utensil includes cooking chamber, the subassembly that generates heat and steam device, and this cooking utensil's controlling means 1000 includes the following control unit 1002:

the control unit 1002 is configured to, in a case where a target food material is placed in the cooking cavity, control the steam device to perform a first heating process on the target food material until a processing time period of the first heating process reaches a set first time period, or until a specific volume of the target food material meets a set first condition;

the control unit 1002 is further configured to control the heating component and/or the steam device to perform a second heating treatment on the target food material until a treatment time of the second heating treatment reaches a set second time, or a specific volume of the target food material meets a set second condition.

The invention provides a control device 1000 of a cooking appliance, which is used for controlling the cooking appliance comprising a cooking cavity, a heating component and a steam device to work. Wherein, the culinary art chamber is used for placing the edible material, and heating element is arranged in carrying out hot-blast heating to the edible material in the culinary art chamber, and steam device is arranged in carrying out steam heating to the edible material in the culinary art chamber.

Further, the control device 1000 of the cooking appliance provided by the invention is used for controlling the cooking appliance to work to make the wheaten food. Specifically, the control device provided by the invention intelligently controls the cooking appliance to work by combining with an AI algorithm, combines two steps of dough fermentation and proofing in the traditional wheaten food manufacturing process by controlling the working parameters of the cooking appliance, and reasonably distributes the fermentation time, the fermentation temperature, the steaming temperature and the steaming time in the wheaten food manufacturing process. Therefore, compared with the traditional cooked wheaten food making process, the control device provided by the invention greatly shortens the cooked wheaten food making time, so that cooked wheaten food with better taste and flavor can be guaranteed to be made while the cooked wheaten food making efficiency is improved.

Specifically, the control device 1000 of the cooking appliance provided by the invention comprises a control unit 1002, wherein in the process of making the wheaten food by the cooking appliance, after the dough is obtained by dough kneading, the dough is directly kneaded into the target wheaten food such as steamed bread by bypassing the dough fermentation link, so that the target food material to be cooked is obtained. On the basis, the normal-temperature proofing operation of the target food material, namely the target wheaten food, is skipped, and the kneaded target food material is directly put into the cooking cavity. After the target wheaten food material formed by kneading is put into the cooking cavity, the control unit 1002 controls the steam device to perform the first heating process on the target wheaten food in the cooking cavity, and in a case where the specific volume of the target wheaten food meets the set first condition or a case where the processing time period of the first heating process reaches the set first time period, the control unit 1002 controls the steam device to end the first heating process on the target wheaten food. Therefore, the two operation steps of fermentation and proofing of the target wheaten food are combined into one step in a steam heating mode, so that one-key fermentation of the target wheaten food in the cooking cavity is realized, and the consumed time of the dough fermentation and proofing steps in the wheaten food making process is greatly reduced. Meanwhile, the fermentation time of the target wheaten food is limited according to the specific volume of the target wheaten food or the heating time of the target wheaten food, so that the accurate control of the fermentation time of the target wheaten food is ensured, and the fermentation effect of the target wheaten food is ensured.

Further, after the control unit 1002 controls the steam device to end the first heat treatment of the target pasta by the cooking appliance, the control unit 1002 continuously controls the cooking appliance to automatically perform the second heat treatment of the target pasta so that the target pasta is made into the target food to be eaten. Specifically, in the case that the specific volume of the target pasta meets the set first condition, or the processing time of the first heating treatment reaches the set first time, the control unit 1002 controls the heating assembly and/or the cooking device to automatically perform the second heating treatment on the target pasta, and in the case that the specific volume of the target pasta meets the set second condition, or the processing time of the second heating treatment reaches the set second time, the control unit 1002 controls the cooking appliance to finish the cooking operation, so as to obtain the edible target food. Therefore, the steaming link of the target cooked wheaten food is completed through at least one heating mode of hot air heating, steam heating and hot air and steam combined heating, the cooked wheaten food steaming efficiency is improved, and the cooked wheaten food making time is shortened. Meanwhile, the steaming duration of the target wheaten food is limited according to the specific volume of the target wheaten food or the heating duration of the target wheaten food, and the accurate control of the steaming duration of the target wheaten food is ensured, so that the cooking effect of the target wheaten food is ensured, and the taste and the flavor of the prepared target food are ensured.

Further, the second condition is used for indicating that the specific volume of the target food material meets the requirement of good cooking effect of the wheaten food, and when the specific volume of the target food material meets the set second condition, the fact that the steaming of the target food material is finished is described, and the cooking appliance is controlled to stop steaming the target food material.

Further, the first time period and the second time period are related to the weight of the target food material and the type of the target food to be made by the user. When the processing time of the first heating process reaches the set first time, which indicates that the target food material is fermented, the control unit 1002 controls the cooking appliance to stop fermenting the target food material; when the processing time length of the second heating process reaches the set second time length, it is described that the target food material is steamed, and the control unit 1002 controls the cooking appliance to stop operating.

That is to say, in the process of controlling the cooking device to work to make the wheaten food, the control device 1000 of the cooking device according to the present invention divides the process of making the wheaten food into a fermentation step and a steaming step, and directly heats and ferments the target wheaten food, which is the kneaded and formed target wheaten food, through the cooking device, when the target wheaten food has a good fermentation effect, the control unit 1002 controls the cooking device to automatically enter the steaming step for the target wheaten food, and further, when the target wheaten food has a good cooking effect, the control unit 1002 controls the cooking device to stop working, so as to ensure the taste and flavor of the target food made while improving the efficiency of making the wheaten food.

In summary, the control device 1000 of the cooking appliance provided by the invention integrates the steps of dough fermentation and proofing, after the dough is kneaded and molded to obtain the target food material, the target food material is directly placed into the cooking cavity, and the control unit 1002 controls the steam device to heat and ferment the target food material. When the specific volume or the fermentation duration of the target food material indicates that the target food material has a good fermentation effect, the control unit 1002 controls the steam device and/or the heating component to steam the target food material, and when the specific volume or the fermentation duration of the target food material indicates that the target food material has a good cooking effect, the control unit 1002 controls the cooking appliance to finish the cooking operation. Therefore, the time consumed by dough fermentation, proofing and steaming in the process of manufacturing the wheaten food is greatly reduced, so that the manufacturing efficiency of the wheaten food is improved, the fermentation effect and the cooking effect of the target food material are ensured, and the taste and the flavor of the target food manufactured are ensured.

In this embodiment, further, the first condition is: the specific volume of the target food material is within a set first preset range, and the second condition is as follows: the specific volume of the target food material is within a set second preset range, and the change value of the specific volume of the target food material in a preset time period is smaller than a preset value.

In this embodiment, further, the above-mentioned cooking appliance further includes a processing device and an input device, and as shown in fig. 10, the control device 1000 of the cooking appliance further includes: an input unit 1004 for acquiring a type of target food to be cooked and a weight of the target food material by a user through an input device; a processing unit 1006 for determining, by the processing means, a first temperature, a first time period of the first heat treatment, a second temperature and a second time period of the second heat treatment according to the type of the target food and the weight of the target food material.

In this embodiment, further, the control unit 1002 is specifically configured to: controlling a steam device to perform first sub-heating treatment on the target food material for a third time; and the control processing device determines the specific volume of the target food material according to the first period, and controls the steam device to perform second sub-heating processing on the target food material until the processing time of the second sub-heating processing reaches a set fourth time or the specific volume of the target food material meets a set first condition.

In this embodiment, further, the control unit 1002 is specifically configured to: under the condition that the set third temperature is higher than the temperature of the cooking cavity, controlling the steam device to work; and controlling the steam device to stop working under the condition that the third temperature is less than or equal to the temperature of the cooking cavity.

In this embodiment, further, the control unit 1002 is specifically configured to: under the condition that the set fourth temperature is higher than the temperature of the cooking cavity, controlling the steam device to work; and controlling the steam device to stop working under the condition that the set fifth temperature is less than or equal to the temperature of the cooking cavity.

In this embodiment, further, the control unit 1002 is specifically configured to: controlling the heating component and the steam device to carry out third sub-heating treatment on the target food material until the treatment time of the third sub-heating treatment reaches a set fifth time or the temperature of the cooking cavity reaches a set target temperature; the control processing device determines the specific volume of the target food material according to a second period, and controls the steam device to perform fourth sub-heating processing on the target food material until the processing time of the fourth sub-heating processing reaches a set sixth time or the specific volume of the target food material meets a set third condition; and the control processing device determines the specific volume of the target food material according to the third period, and controls the heating component and the steam device to perform fifth sub-heating processing on the target food material until the processing time of the fifth sub-heating processing reaches a set seventh time, or the specific volume of the target food material meets a set second condition.

In this embodiment, further, the control unit 1002 is specifically configured to: controlling the first heating pipe and the steam device to work continuously; under the condition that the set sixth temperature is higher than the temperature of the cooking cavity, controlling the second heating tube to work intermittently according to a sixth period; and controlling the second heating tube to stop working under the condition that the set sixth temperature is less than or equal to the temperature of the cooking cavity and the set target temperature is greater than or equal to the temperature of the cooking cavity.

In this embodiment, further, the control unit 1002 is specifically configured to: under the condition that the set target temperature is lower than the temperature of the cooking cavity and the set seventh temperature is higher than the temperature of the cooking cavity, controlling the steam device to work; and controlling the steam device to stop working under the condition that the set seventh temperature is less than or equal to the temperature of the cooking cavity.

In this embodiment, further, the control unit 1002 is specifically configured to: controlling the second heating pipe to stop working; under the condition that the set target temperature is lower than the temperature of the cooking cavity and the set seventh temperature is higher than the temperature of the cooking cavity, controlling the first heating pipe to continuously work and controlling the steam device to intermittently work according to the fourth period; under the condition that the set target temperature is higher than the temperature of the cooking cavity, controlling the first heating pipe to work continuously, and controlling the steam device to work intermittently according to a fifth period; and under the condition that the set seventh temperature is less than or equal to the temperature of the cooking cavity, controlling the steam device and the first heating pipe to stop working.

Twelfth, fig. 11 is a block diagram illustrating a control apparatus 1100 for a cooking appliance according to an embodiment of the present invention. Wherein, the control device 1100 of the cooking appliance includes:

a memory 1102, the memory 1102 having stored thereon programs or instructions;

processor 1104, processor 1104 when executing the above program or instructions implements the steps of the control method of the cooking appliance as in any of the above embodiments.

The control device 1100 of the cooking appliance provided in this embodiment includes the memory 1102 and the processor 1104, and when the program or the instruction in the memory 1102 is executed by the processor 1104, the steps of the control method of the cooking appliance in any of the embodiments are implemented, so that the control device 1100 of the cooking appliance has all the beneficial effects of the control method of the cooking appliance in any of the embodiments, which are not described herein again.

In particular, the memory 1102 and the processor 1104 may be connected by a bus or other means. The Processor 1104 may include one or more Processing units, and the Processor 1104 may be a Central Processing Unit (CPU), a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA), or the like.

Thirteen embodiments, fig. 12 is a block diagram illustrating a cooking apparatus 1200 according to an embodiment of the present invention. Wherein, cooking utensil 1200 includes: the control device 1100 of the cooking appliance in the above embodiment.

The cooking appliance 1200 provided by the embodiment of the present invention includes the control device 1100 of the cooking appliance in the above-described embodiment. Therefore, the cooking apparatus 1200 has all the technical effects of the control device 1100 of the cooking apparatus in the above embodiments, and the description thereof is omitted.

In this embodiment, further, as shown in fig. 13, the cooking appliance 1200 may further include an information input module 1202, an AI module 1204, a control module 1206, a steam module 1208, a heat-generating tube module 1210, and a photographing module 1212.

Specifically, in the process of making pasta by the cooking appliance 1200 described above, the user inputs the type of target food to be made and the weight of the target food material required to make the target food at the information input module 1202. On this basis, the AI module 1204 determines the cooking temperature and the cooking time of each process in the cooking flow through the type of the target food and the weight of the target food material input by the user, that is, determines the operation rules of the steam module 1208, the heating tube module 1210 and the shooting module 1212, and sends the operation rules to the control module 1206, so that the control module 1206 controls the steam module 1208, the heating tube module 1210 and the shooting module 1212 to operate according to the operation rules, thereby completing the production of the wheaten food.

Specifically, in the process of making pasta by the cooking appliance 1200, after the user inputs the type of the target food and the weight of the target food material in the information input module 1202, the cooking appliance 1200 enters a fermentation workflow, the target food material is fermented by adjusting the cooking cavity temperature by the steam module 1208, and the specific volume of the target food material is calculated by the AI module 1204 according to the image captured by the capturing module 1212. Under the condition that the specific volume of the target food material is within the first preset range, the cooking appliance 1200 enters a steaming workflow, and the target food material is steamed by adjusting the temperature of the cooking cavity and the amount of steam injected into the cooking cavity through the steam module 1208 and the heating tube module 1210. Meanwhile, the AI module 1204 calculates the specific volume of the target food material according to the image captured by the capturing module 1212, and when the specific volume of the target food material is within the second preset range and the specific volume of the target food material does not change within a certain time, the cooking appliance 1200 ends the cooking operation.

Fourteenth, an embodiment of the fifth aspect of the present invention provides a readable storage medium. On which a program or instructions are stored which, when executed by a processor, implement the steps of the control method of the cooking appliance as in any of the embodiments described above.

The embodiment of the invention provides a readable storage medium, and when a stored program or instructions are executed by a processor, the steps of the control method of the cooking appliance in any one of the above embodiments can be realized. Therefore, the readable storage medium has all the advantages of the control method of the cooking appliance in any of the above embodiments, and is not described herein again.

In particular, the readable storage medium may include any medium capable of storing or transmitting information. Examples of readable storage media include electronic circuits, semiconductor Memory devices, read-Only memories (ROMs), random Access Memories (RAMs), compact Disc Read-Only memories (CD-ROMs), flash memories, erasable ROMs (EROMs), magnetic tapes, floppy discs, optical discs, hard discs, optical fiber media, radio Frequency (RF) links, optical data storage devices, and so forth. The code segments may be downloaded via computer networks such as the internet, intranet, etc.

In the description herein, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance unless explicitly stated or limited otherwise; the terms "connected", "mounted", "fixed", and the like are to be construed broadly and may include, for example, fixed connections, detachable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description 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.

In addition, the technical solutions in the embodiments of the present invention may be combined with each other, but it must be based on the realization of those skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination of technical solutions should not be considered to exist, and is not within the protection scope of the present invention.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by 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 control method of a cooking appliance, wherein the cooking appliance comprises a cooking cavity, a steam device and a heat generating component, the control method comprising:

under the condition that a target food material is placed in the cooking cavity, controlling the steam device to perform first heating treatment on the target food material until the specific volume of the target food material meets a first condition, or the treatment time of the first heating treatment reaches a first time length;

and controlling the steam device and/or the heating component to carry out second heating treatment on the target food material until the specific volume of the target food material meets a second condition, or the treatment time of the second heating treatment reaches a second time.

2. The control method of a cooking appliance according to claim 1, wherein the first condition is: the specific volume of the target food material is within a first preset range, and the second condition is as follows: the specific volume of the target food material is within a second preset range, and the variation value of the specific volume of the target food material in a preset time period is smaller than a preset value.

3. The method of claim 2, wherein the cooking appliance comprises an input device and a processing device, and wherein before controlling the steam device to perform the first heat treatment on the target food material, the method further comprises:

acquiring the weight of the target food material and the type of the target food through the input device;

determining, by the processing device, a first temperature of a first heat treatment, a second temperature of a second heat treatment, the first time period, and the second time period according to the weight of the target food material and the type of the target food.

4. The method of claim 3, wherein the controlling the steaming device to perform a first heating treatment on the target food material comprises:

controlling the steam device to perform first sub-heating treatment on the target food material for a third time so as to enable the temperature of the cooking cavity to reach a third temperature;

controlling the processing device to determine the specific volume of the target food material according to a first period, and controlling the steam device to perform second sub-heating processing on the target food material until the specific volume of the target food material meets the first condition, or the processing time of the second sub-heating processing reaches a fourth time;

wherein the third temperature is greater than the first temperature, the first time period is the sum of the third time period and the fourth time period, and the specific volume of the target food material is determined by the processing device according to the weight and the shape of the target food material.

5. The method of claim 4, wherein the controlling the steam device to perform a first sub-heating process on the target food material comprises:

under the condition that the temperature of the cooking cavity is lower than the third temperature, controlling the steam device to spray steam;

and controlling the steam device to stop spraying the steam when the temperature of the cooking cavity is greater than or equal to the third temperature.

6. The method of claim 4, wherein the controlling the steam device to perform a second sub-heating process on the target food material comprises:

under the condition that the temperature of the cooking cavity is lower than a fourth temperature, controlling the steam device to spray steam;

controlling the steam device to stop spraying steam under the condition that the temperature of the cooking cavity is greater than or equal to a fifth temperature;

wherein the fourth temperature is less than the first temperature and the fifth temperature is greater than the first temperature.

7. The method of controlling the cooking appliance according to any one of claims 4 to 6, wherein the controlling the steam device and/or the heat generating component to perform a second heating treatment on the target food material comprises:

controlling the steam device and the heating component to carry out third sub-heating treatment on the target food material until the temperature of the cooking cavity reaches a target temperature, or the treatment time of the third sub-heating treatment reaches a fifth time;

controlling the processing device to determine the specific volume of the target food material according to a second period, and controlling the steam device to perform fourth sub-heating processing on the target food material until the specific volume of the target food material meets a third condition, or the processing time of the fourth sub-heating processing reaches a sixth time;

controlling the processing device to determine the specific volume of the target food material according to a third period, and controlling the steam device and the heating assembly to perform fifth sub-heating processing on the target food material until the specific volume of the target food material meets the second condition, or the processing time of the fifth sub-heating processing reaches a seventh time;

wherein the target temperature is less than the second temperature, the second duration is a sum of the fifth duration, the sixth duration, and the seventh duration, and the third condition is: and the specific volume of the target food material is continuously located within the second preset range for N times, wherein N is a positive integer greater than 2.

8. The method for controlling a cooking appliance according to claim 7, wherein the heat generating component comprises a first heat generating pipe and a second heat generating pipe, and the controlling the steam device and the heat generating component to perform a third sub-heating process on the target food material comprises:

controlling the steam device and the first heating pipe to work continuously;

under the condition that the temperature of the cooking cavity is lower than a sixth temperature, controlling the second heating tube to work at intervals of a sixth period;

controlling the second heating tube to stop working under the condition that the temperature of the cooking cavity is greater than or equal to the sixth temperature and less than the target temperature;

wherein the sixth temperature is less than the second temperature.

9. The method of claim 8, wherein controlling the steam appliance to perform a fourth sub-heating process on the target food material comprises:

controlling the steam device to spray steam under the condition that the temperature of the cooking cavity is higher than the target temperature and lower than a seventh temperature;

under the condition that the temperature of the cooking cavity is greater than or equal to the seventh temperature, controlling the steam device to stop spraying steam;

wherein the seventh temperature is greater than the second temperature.

10. The method of claim 9, wherein the controlling the steam device and the heat generating component to perform a fifth sub-heating process on the target food material comprises:

controlling the second heating pipe to stop working;

under the condition that the temperature of the cooking cavity is higher than the target temperature and lower than the seventh temperature, controlling the first heating pipe to continuously work, and controlling the steam device to work at intervals in the fourth period;

under the condition that the temperature of the cooking cavity is lower than the target temperature, controlling the first heating pipe to work continuously, and controlling the steam device to work at intervals of a fifth period;

and controlling the first heating pipe and the steam device to stop working under the condition that the temperature of the cooking cavity is greater than or equal to the seventh temperature.

11. A control device for a cooking appliance, the cooking appliance comprising a cooking chamber, a steaming device and a heat generating component, the control device comprising:

the control unit is used for controlling the steam device to perform first heating treatment on the target food material under the condition that the target food material is placed in the cooking cavity until the specific volume of the target food material meets a first condition or the treatment time length of the first heating treatment reaches a first time length;

the control unit is further configured to control the steam device and/or the heating component to perform second heating treatment on the target food material until the specific volume of the target food material meets a second condition, or the treatment duration of the second heating treatment reaches a second duration.

12. A control device for a cooking appliance, comprising:

a memory storing programs or instructions;

a processor which, when executing the program or instructions, carries out the steps of a method of controlling a cooking appliance according to any one of claims 1 to 10.

13. A cooking appliance, comprising:

the control device of the cooking appliance according to claim 12.

14. A readable storage medium on which a program or instructions are stored, characterized in that the program or instructions, when executed by a processor, implement the steps of a method of controlling a cooking appliance according to any one of claims 1 to 10.