CN117084564A

CN117084564A - Cooking appliance, control method thereof, control device thereof and readable storage medium

Info

Publication number: CN117084564A
Application number: CN202210514659.3A
Authority: CN
Inventors: 张豪; 鲍涛; 李晶; 李家孔; 左祥贵; 李惠纳; 翁金星; 梁美君; 刘友文
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2022-05-12
Filing date: 2022-05-12
Publication date: 2023-11-21

Abstract

The invention provides a cooking appliance, a control method and a control device thereof and a readable storage medium. The pot body is used for containing food materials, and the steam generating device is used for carrying out steam leaching on the food materials in the pot. The steam generating device can release steam and input the steam to the surface of the food material in the pot body. The control method specifically comprises the following steps: the steam generating device is activated in response to a cooking start input by a user so that the steam generating device can be operated, and then steam can be injected into the pot body through the steam generating device. According to the scheme, the steam pretreatment of the food material is realized by leaching the food material through the steam generation device, and because purine and the like are water-soluble substances and are extremely soluble in water, the harmful substances such as purine and the like on the surface of the food material can be washed down through the steam pretreatment, so that the content of the harmful substances such as purine and the like in food can be reduced, and the safety of the food material is improved.

Description

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

Technical Field

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

Background

Purine (also known as prine) undergoes a series of metabolic changes and the resulting product (2, 6, 8-trioxypurine), also known as uric acid, is formed. The sources of purine are classified into endogenous purine and exogenous purine, the exogenous purine is mainly from food intake, when the exogenous purine is overingested, the uric acid concentration in blood is increased, and when uric acid is overhigh, gout is extremely easy to cause. Gout causes arthrocele. In the conventional food materials, especially seafood, etc., the purine content is high, so that it is very necessary to reduce the purine content when cooking the food materials.

Therefore, how to propose a cooking method capable of removing purine and other substances from food materials is a problem to be solved.

Disclosure of Invention

The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

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

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

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

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

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

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

In view of the foregoing, a first aspect of the present invention provides a control method of a cooking appliance, for a cooking appliance, the cooking appliance including a pot body and a steam generating device, the control method including: in response to a cooking initiation input, activating the steam generating means; and (3) performing steam leaching on the food materials in the pot body through the steam generating device.

According to the control method of the cooking utensil, which is provided by the invention, the cooking utensil is used for the cooking utensil, and the cooking utensil comprises a pot body and a steam generating device. The pot body is used for containing food materials, and the steam generating device is used for carrying out steam leaching on the food materials in the pot. When the food is required to be subjected to steam washing alone or to be subjected to steam washing before cooking, a corresponding program or button can be selected on the interface of the cooking appliance so as to start the steam generation program, and after the steam generation device is started, the steam generation device can release steam and input the steam to the surface of the food in the pot body. The control method specifically comprises the following steps: the steam generating device is activated in response to a cooking start input by a user so that the steam generating device can be operated, and then steam can be injected into the pot body through the steam generating device. When the steam is injected, the steam is directly aligned to the food materials in the pot body, so that the food materials in the pot body can be flushed and leached by the steam. According to the control method, a steam generating device is added on an existing cooking appliance. The steam generating device can be used for pre-treating the food materials by steam scouring before normal cooking. Since purine is a water-soluble substance and is extremely soluble in water, harmful substances such as purine on the surface of food materials can be washed down by steam pretreatment, and then purine and the like in the food materials are outwards diffused due to concentration difference and washed down again, so that the content of the harmful substances such as purine in the food can be reduced by steam washing, and the health of the cooked food materials is ensured. Of course, the steam generating device can also be used in combination with the heating device during cooking to heat the food material by a variety of heating means.

Before steam leaching is started, the food is required to be cleaned and then placed on a rack in the pot body, and the food is ensured not to contact with the bottom. Thus, the circulation of air flow in the pot body can be ensured, the surface of the food is heated more uniformly, and the heating effect is higher.

In addition, the control method of the cooking utensil in the technical scheme provided by the application can also have the following additional technical characteristics:

in the above technical solution, the control method of the cooking appliance further includes: and after the steam leaching is finished, heating, cooking and/or drying the food materials in the pot body.

In the technical scheme, after the purine content of the surface and the interior of the food material is reduced after the food material is sprayed by steam, the food material in the pot body can be heated and cooked according to a normal cooking program. Or the food materials are independently heated and dried. Of course, the heating cooking may be performed first and then the drying may be performed.

In the above technical scheme, the cooking utensil includes heating device, and the step of heating cooking and/or stoving to the food material in the pot body includes: and heating and cooking the food materials in the pot body through the heating device until the food materials in the pot body meet the target cooking requirement.

In this technical scheme, cooking utensil includes heating device, and this heating device has the function of cooking or stoving to the food material in the pot. In the actual process, the food material can be firstly subjected to steam leaching and then cooked until the food material is cooked to a required state. Wherein, after the steam sprays the surface of the food material, the food material in the pot is heated and cooked by the heating device, and the food material is heated in a manner similar to a pressure cooker. The heating device can further achieve the aim of cooking by setting cooking parameters below the inner container, and after the food materials in the pot meet the cooking requirements of users, the whole cooking process is finished.

In the above technical scheme, the step of heating and cooking the food material in the pot body through the heating device until the food material in the pot body meets the target cooking requirement specifically comprises: the temperature in the pot body is continuously higher than or equal to the target cooking temperature through the heating device until the state of the food material reaches the target requirement, wherein the state of the food material reaches the target requirement and comprises that the form of the food material meets the target form and/or the target smell appears; or the temperature in the pot body is larger than or equal to the target cooking temperature through the heating device, and the target cooking time is prolonged; the target cooking temperature is 140 ℃ or more, or 180 ℃ or more and 200 ℃ or less.

In the technical scheme, when the food is cooked, the temperature in the pot body can be controlled at the target cooking temperature, and then the pot body is continued for a period of time until the cooked food meets the target requirement of a user. In order to control the cooked food to just meet the target requirement, the first aspect is to set an image acquisition device on the pot body to monitor the shape or color of the food, or set an odor sensor on the pot body to monitor the gas generated in the cooking process, for example, after the meat food is cooked, a special flavor substance can be generated, and after the flavor substance is monitored, the cooked food can be confirmed to meet the requirement of the user. On the other hand, the timing can be started after the heating device enables the temperature in the pot body to be greater than or equal to the target cooking temperature, and the cooking end can be determined after the timing reaches the target time length, namely, the cooking end is controlled by controlling the time length.

Further, in order to secure a cooking effect on the food material, the target cooking temperature is 140 ℃ or higher, or 180 ℃ or higher and 200 ℃ or lower. This arrangement enables a high Wen Pengzha of the food material.

In the above technical solution, the step of heating, cooking and/or drying the food materials in the pot body further includes: after the food materials in the pot body meet the target cooking requirement, the food materials in the pot body are dried at the target drying temperature through the heating device.

In this technical scheme, after the internal food sprays steam of pot, namely steam pretreatment, according to user's culinary art demand, also can dry the interior food of pot through heating device, drying temperature reaches target temperature, and the hot air that flows is last toasting the food in addition, through after the food culinary art is ripe, dries the food, can ensure the crisp dry of food, especially when frying in the sky of food through air fryer etc. the effect is more obvious. Of course, the food material can be directly dried after being subjected to steam leaching, so that the moisture on the surface of the food material is removed, the food material can be conveniently subjected to subsequent treatment, for example, the food material which does not need long-time cooking can be subjected to steam leaching and drying.

Further, the target drying temperature is 100 ℃ or less, or 50 ℃ or more and 90 ℃ or less. The temperature can avoid overheating the food material, thereby avoiding overcooking the food material.

Further, the step of heating, cooking and/or drying the food material in the pot body further comprises: and stopping drying after the food materials in the pot body meet the target dryness threshold or the humidity in the pot body is smaller than the target humidity threshold, or stopping drying after the drying time reaches the target drying threshold.

In the technical scheme, when the baking mode is performed, the target baking temperature is lower than 100 ℃, optimally, the target baking temperature is set between 50 ℃ and 90 ℃, after the temperature parameter is set, the baking function is started to dry the food materials in the pot body, when the food materials in the pot body reach the preset dryness threshold or the humidity threshold in the pot is smaller than the preset humidity threshold, at the moment, the fact that the humidity in the pot body is smaller is detected, the baking is performed again, the food materials are burnt, and therefore, in order to ensure the cooking effect of the food materials, the cooking utensil stops working. Or the baking time reaches the set baking time, and the baking is finished, which indicates that the baking of the food materials is finished, and at the moment, the cooking utensil stops working.

In one embodiment, the food material may be steam washed according to the above steps, and then cooked. Of course, it is also possible to provide only a separate steam flush procedure, i.e. to end the operation after the steam flush is completed.

In the above technical solution, the cooking appliance includes a plurality of operation modes, and the control method further includes: before the step of steam leaching the food in the pot body, determining an operation mode in response to an operation mode selection input; after the steam leaching is finished, the steps of heating, cooking and/or drying the food materials in the pot body specifically comprise: and heating, cooking and/or drying the food materials in the pot body after the steam leaching is finished based on the determined operation mode.

In the technical scheme, the cooking utensil is provided with a plurality of cooking modes, and in the actual process, different working modes can be set for the cooking utensil according to different food materials or different cooking modes, for example, a French fries mode, a fried steak mode and the like can be set. Of course, a separate steam flush mode may also be provided. Before use, the mode can be selected according to actual needs, and after the mode is selected, the cooking utensil can respond to the running mode started by a user to complete the steps of steam flushing, cooking and the like. According to the scheme, the follow-up steam flushing, cooking and the like can be fully automatically controlled through the running mode which is set in advance, and parameters do not need to be set manually by a user, so that the operation of the whole product is simpler.

In the above technical scheme, the step of performing steam leaching on the food materials in the pot body specifically comprises the following steps: and performing steam leaching on the food materials in the pot body according to a preset steam leaching mode.

In this technical scheme, when drip washing the food material in the pot, to the different food materials of culinary art, the difference of steam drip washing is little, say: beef, pork and fish are sprayed by water vapor on the surface of the beef, pork and fish, so that the purpose of cleaning can be achieved by directly pressing one-key spray on a control panel by only setting one spray mode. Of course, when the user sets different cooking modes for different food materials, the preset steam rinsing mode can be automatically executed before all the cooking modes, so that the food materials can be preferentially and automatically steam-cleaned after cooking is started, and harmful substances such as purine and the like are automatically removed.

In another technical scheme, the step of steam leaching the food materials in the pot body specifically comprises the following steps: and carrying out steam leaching on food materials in the pot body based on the determined operation mode.

According to the technical scheme, after a user starts cooking, according to the operation mode selected by the user, the food materials are subjected to steam leaching according to parameters corresponding to the operation mode, so that harmful substances such as purine and the like are removed. After the food materials in the pot body are sprayed, the food materials to be heated and the food materials to be baked can be subjected to the selected operation mode. Thus, the full flow control can be realized through the operation mode. Meanwhile, in the steam cleaning stage, different cleaning modes can be adopted based on different food materials, namely, the steam cleaning of the steam generating device on the food materials is controlled by utilizing different cleaning parameters, so that the cleaning mode corresponds to the food materials, and the food materials can be cleaned more cleanly.

In any one of the above technical solutions, the step of performing steam leaching on the food material in the pot body by the steam generating device specifically includes: injecting steam at 80-100 ℃ into the pot body through the steam generating device, and performing steam leaching on food materials in the pot body for 2-10 min, wherein the steam water consumption is greater than 10g/min and less than or equal to 200g/min when the steam is injected.

In this technical scheme, steam generator carries out the drip washing to the inside food material of pot body and includes: the steam generating device is arranged to input 80-100 ℃ steam into the pot body, on one hand, the high-temperature steam can sterilize and disinfect, on the other hand, because the purine is easy to dissolve in water, the high-temperature steam can take away purine on the surface of the food material, the total purine content of the cooked food material is reduced, the risk of gout of a user is reduced, the high-temperature steam washes the food material for 2-10 min, purine on the surface of the food material can be taken away, further, the purine in the food material can permeate to the surface and then is taken away by the high-temperature steam, after experiments, the effect is the best, and when the steam consumption is less than 10g/min, the residual purine of the food material is caused, and the effect of removing the purine is bad; when the steam water consumption is greater than 200g/min, too much steam is caused on the surface of the food material, so that the cooking of the subsequent food material is affected, and the cooked food material is poor in taste and cannot provide the user with optimal experience.

In any of the above technical solutions, the food material in the pan body is located above the first height position of the pan body, the cooking appliance further includes a heating device or a drainage device, and the control method further includes: when the liquid level surface in the pot body is higher than the target water level line, starting the heating device or controlling the water draining device to drain water; the target water line is below the first height position.

In the technical scheme, the food material in the pot body is positioned above the first height position of the pot body, so that the food material has a higher position, and therefore, the food material is not contacted with and soaked in water in the steam spraying process. That is, the food material in the pot body is not contacted with the bottom of the pot body, so that the food material is not fallen into water or soaked in water when steam leaching is carried out, and in fact, the food material is similar to being suspended in the pot body or placed on a hollowed-out supporting disc. Meanwhile, a target water level line and a drainage device are arranged in the pot body, when the water quantity in the pot body is higher than the target water level line, the device can be heated to evaporate redundant moisture into water vapor to be discharged from the exhaust hole, or the drainage device is opened to discharge redundant moisture, when the liquid level surface in the pot body is lower than the target water level line, the heating device is stopped or the drainage device is closed to stop drainage, so that the water level cannot exceed the target water level line.

A second aspect of the present invention provides a control device for a cooking appliance, the cooking appliance including a pot and a steam generating device, the control device comprising: and the control unit is used for responding to the cooking start input, starting the steam generating device and controlling the steam generating device to carry out steam leaching on food materials in the pot body.

According to the control device of the cooking utensil, which is provided by the invention, the control device is used for the cooking utensil, and the cooking utensil comprises a pot body and a steam generating device. The pot body is used for containing food materials, and the steam generating device is used for carrying out steam leaching on the food materials in the pot. When the food is required to be subjected to steam washing alone or to be subjected to steam washing before cooking, a corresponding program or button can be selected on the interface of the cooking appliance so as to start the steam generation program, and after the steam generation device is started, the steam generation device can release steam and input the steam to the surface of the food in the pot body. The control method specifically comprises the following steps: the steam generating device is activated in response to a cooking start input by a user so that the steam generating device can be operated, and then steam can be injected into the pot body through the steam generating device. When the steam is injected, the steam is directly aligned to the food materials in the pot body, so that the food materials in the pot body can be flushed and leached by the steam. According to the control method, a steam generating device is added on an existing cooking appliance. The steam generating device can be used for pre-treating the food materials by steam scouring before normal cooking. Since purine is a water-soluble substance and is extremely soluble in water, harmful substances such as purine on the surface of food materials can be washed down by steam pretreatment, and then purine and the like in the food materials are outwards diffused due to concentration difference and washed down again, so that the content of the harmful substances such as purine in the food can be reduced by steam washing, and the health of the cooked food materials is ensured. Of course, the steam generating device can also be used in combination with the heating device during cooking to heat the food material by a variety of heating means.

In addition, the control device also comprises a control unit for controlling the steam spraying device, and the steam spraying device is controlled to clean and rinse the food materials by the control unit so as to prepare for the next cooking step.

In the above technical solution, the control unit is further configured to: and after the steam leaching is finished, heating, cooking and/or drying the food materials in the pot body.

In the above technical scheme, the cooking utensil includes heating device, and the control unit is also specifically used for: and heating and cooking the food materials in the pot body through the heating device until the food materials in the pot body meet the target cooking requirement.

In this technical scheme, cooking utensil includes heating device, and this heating device has the function of cooking or stoving to the food material in the pot. In the actual process, the food material can be firstly subjected to steam leaching and then cooked until the food material is cooked to a required state. Wherein after steam sprays the food material surface, heat the culinary art through heating device to the food material in the pot, just be in fact just like the pressure cooker to the food material heating, heating device is in the below of inner bag, through setting up the culinary art parameter, further reaches the culinary art purpose, and after the food material in the pot reached user's culinary art requirement, whole culinary art process is finished.

In the above technical solution, the control unit is specifically configured to: the temperature in the pot body is continuously higher than or equal to the target cooking temperature through the heating device until the state of the food material reaches the target requirement, wherein the state of the food material reaches the target requirement and comprises that the form of the food material meets the target form and/or the target smell appears; or the temperature in the pot body is larger than or equal to the target cooking temperature through the heating device, and the target cooking time is prolonged; the target cooking temperature is 140 ℃ or more, or 180 ℃ or more and 200 ℃ or less.

In the above technical solution, the control unit is further configured to: after the food materials in the pot body meet the target cooking requirement, the food materials in the pot body are dried at the target drying temperature through the heating device.

In this technical scheme, after the internal food of pot sprays steam, namely steam pretreatment later, according to user's culinary art demand, also can be through heating device to the interior food of pot stoving, stoving temperature reaches target temperature, and the hot air that flows is last toasting the food in addition, through after the food culinary art is ripe, dries the food, can ensure the crisp of food, especially when frying in the sky of food through air fryer etc. the effect is more obvious. Of course, the food material can be directly dried after being subjected to steam leaching, so that the moisture on the surface of the food material is removed, the food material can be conveniently subjected to subsequent treatment, for example, the food material which does not need long-time cooking can be subjected to steam leaching and drying.

Further, the target drying temperature is less than or equal to 100 ℃, or the target drying temperature is more than or equal to 50 ℃ and less than or equal to 90 ℃; and/or the control unit is further configured to: and stopping drying after the food materials in the pot body meet the target dryness threshold or the humidity in the pot body is smaller than the target humidity threshold, or stopping drying after the drying time reaches the target drying threshold.

Further, the target drying temperature is 100 ℃ or less, or 50 ℃ or more and 90 ℃ or less. The temperature can avoid overheating the food material, thereby avoiding overcooking the food material,

in one embodiment, the food material may be steam washed according to the above steps, and then cooked. Of course, it is also possible to provide only a separate steam flush procedure, i.e. to end the operation after the steam flush is completed. In the above technical solution, the cooking appliance includes a plurality of operation modes, and the control unit is further configured to: before the step of steam leaching the food in the pot body, determining an operation mode in response to an operation mode selection input; after the steam rinsing is completed, the control unit is further configured to: and heating, cooking and/or drying the food materials in the pot body after the steam leaching is finished based on the determined operation mode.

In the above technical solution, the control unit is configured to: according to a preset steam leaching mode, controlling the steam generating device to carry out steam leaching on food materials in the pot body.

In another aspect, the control unit is configured to: and controlling the steam generating device to carry out steam leaching on food materials in the pot body based on the determined operation mode.

In any of the above solutions, the control unit is configured to: injecting steam at 80-100 ℃ into the pot body through the steam generating device, and performing steam leaching on food materials in the pot body for 2-10 min, wherein the steam water consumption is greater than 10g/min and less than or equal to 200g/min when the steam is injected.

In any of the above technical solutions, the food material in the pan body is located above the first height position of the pan body, the cooking appliance further includes a heating device or a drainage device, and the control unit is further configured to: when the liquid level surface in the pot body is higher than the target water level line, starting the heating device or controlling the water draining device to drain water; the target water line is below the first height position.

A third aspect of the present application provides a control device of a cooking appliance, including a memory and a processor. The memory has stored thereon programs or instructions. When the processor executes the program or instructions stored in the memory, the steps of the control method of the cooking appliance according to any aspect of the present application are implemented.

According to the present application, there is provided a control device including a memory and a processor. The control device for a cooking appliance provided by the present application has all the advantages of the control method of any one of the first aspect of the present application, and is not described herein in detail, because the control method of any one of the first aspect of the present application can be executed by the processor when the processor executes the program or the instruction on the memory.

The fourth aspect of the present application provides a readable storage medium having a program or instructions stored thereon. The program or instructions, when executed by a processor, implement the steps of the control method of any of the aspects of the first aspect of the application.

According to the readable storage medium provided by the present application, since the readable storage medium stores a program or instructions for implementing the control method according to any one of the first aspect, the readable storage medium provided by the present application has all the advantages of the control method according to any one of the first aspect of the present application, which are not described herein in detail.

A fifth aspect of the present application provides a cooking appliance comprising the readable storage medium provided in the fourth aspect or the control device of the cooking appliance provided in the third aspect.

A sixth aspect of the present application provides a cooking appliance, comprising: a pot body; the steam generating device is used for injecting steam into the pot body and leaching food materials in the pot body by the steam; and the heating device is used for heating the pot body.

According to the cooking utensil provided by the invention, the pot body is used for containing food materials, and the steam generating device is used for carrying out steam leaching on the food materials in the pot. When the food is required to be subjected to steam washing alone or to be subjected to steam washing before cooking, a corresponding program or button can be selected on the interface of the cooking appliance so as to start the steam generation program, and after the steam generation device is started, the steam generation device can release steam and input the steam to the surface of the food in the pot body. The control method specifically comprises the following steps: the steam generating device is activated in response to a cooking start input by a user so that the steam generating device can be operated, and then steam can be injected into the pot body through the steam generating device. When the steam is injected, the steam is directly aligned to the food materials in the pot body, so that the food materials in the pot body can be flushed and leached by the steam. According to the control method, a steam generating device is added on an existing cooking appliance. The steam generating device can be used for pre-treating the food materials by steam scouring before normal cooking. Since purine is a water-soluble substance and is extremely soluble in water, the harmful substances such as purine on the surface of the food material can be washed out by the steam pretreatment, and then the harmful substances such as purine in the food material are washed out again by the outward diffusion of the concentration difference, so that the content of the harmful substances such as purine in the food can be reduced by the washing with steam. Of course, the steam generating device can also be used in combination with the heating device during cooking to heat the food material by a variety of heating means. The heating device is started after the steam generating device is used for preprocessing food materials, and is arranged at the bottom of the pot body as the heating device in the common pot and used for heating the food materials in the pot.

In addition, through setting up steam generator in cooking utensil, can directly heat food material through the steam that steam generator produced, simultaneously through steam generator to the internal input steam of pot, can make the internal pressure of pot increase fast to this can realize the internal quick pressure rise of pot, and need not wait that the internal water of pot is heated the boiling and just pressure rise, with this quick intensification and the pressure rise that has realized cooking utensil, and then improve cooking efficiency and culinary art effect.

In the above technical solution, the cooking appliance further includes: the bracket can be placed in the pot body to support food materials in the pot body; the food material in the pot body is positioned above the first height position of the pot body.

In this technical scheme, the support in the cooking utensil is used for supporting the inside edible material of pot to can steadily place in the pot body, as the support of edible material, the inside edible material minimum of pot is higher than first high position, guarantees edible material and does not contact the surface of water, and then has guaranteed the culinary art effect of edible material.

The cooking utensil further comprises a pot cover, a steam inlet is arranged on the pot cover, and steam generated by the steam generating device enters the pot body through the steam inlet on the pot cover. That is, the steam generated by the steam generating device acts on the food material from the upper part of the food material, so that the leaching effect of the steam on the food material is better. The heating device is positioned at the bottom of the pot body and is used for heating the food material from the bottom of the food material, so that the food material can be heated simultaneously from the upper direction and the lower direction of the food material through the steam and the heating device.

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

Drawings

The foregoing and/or additional aspects and advantages of the application will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:

fig. 1 illustrates a schematic structural view of a cooking appliance according to an embodiment of the present application;

fig. 2 shows a flow chart of a control method of the cooking appliance of the present application;

fig. 3 is a flow chart schematically showing a control method of another cooking appliance of the present application;

fig. 4 is a schematic block diagram showing a structure of a control device of a cooking appliance according to an embodiment of the present application;

fig. 5 is a schematic block diagram illustrating a control apparatus of a cooking appliance according to another embodiment of the present application.

The correspondence between the reference numerals and the component names in fig. 1, 4 and 5 is:

1 cooking utensil, 12 pot bodies, 14 steam generating device, 142 heating module, 144 water tank, 16 heating device, 18 pot cover, 500 cooking utensil's controlling means, 502 control unit, 504 treater, 506 memory.

Detailed Description

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

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 described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.

The control method and control device of the cooking appliance and the cooking appliance provided by the invention are described below with reference to fig. 1 to 5.

Example 1

As shown in fig. 1 and 2, an embodiment of the first aspect of the present invention provides a control method of a cooking appliance for a cooking appliance 1 as shown in fig. 1, the cooking appliance 1 including a pot 12 and a steam generating device 14. As shown in fig. 2, the control method includes:

s202, responding to a cooking start input, and starting the steam generating device.

S204, steam leaching is carried out on the food materials in the pot body through the steam generating device.

Example two

As shown in fig. 3, in another embodiment of the present application, a control method of a cooking appliance includes:

s302, responding to a cooking start input, and starting the steam generating device.

S304, performing steam leaching on food materials in the pot body through the steam generating device until the steam leaching process is completed.

S306, heating and cooking food materials in the pot body.

S308, judging whether the state of the food material meets the target requirement; if yes, go to S310, if no, go to S306.

S310, heating and drying the food materials in the pot.

In this embodiment, after the food material is sprayed with steam, the food material in the pot body can be heated and cooked according to a normal cooking program after the purine content on the surface and in the food material is reduced. Or the food materials are independently heated and dried. Of course, the heating cooking may be performed first and then the drying may be performed.

In the above embodiment, the cooking appliance includes the heating device, and S306 specifically includes: and starting the heating device to heat and cook the food materials in the pot body until the food materials in the pot body meet the cooking requirements required by the targets.

In this embodiment, the cooking appliance includes a heating device having a function of cooking or drying the food material in the pot. In the actual process, the food material can be firstly subjected to steam leaching and then cooked until the food material is cooked to a required state. Wherein after steam sprays the food material surface, heat the culinary art through heating device to the food material in the pot, just be in fact just like the pressure cooker to the food material heating, heating device is in the below of inner bag, through setting up the culinary art parameter, further reaches the culinary art purpose, and after the food material in the pot reached user's culinary art requirement, whole culinary art process is finished.

In the above embodiment, S306 is also specifically:

the temperature in the pot body is continuously higher than or equal to the target cooking temperature through the heating device until the state of the food material reaches the target requirement, wherein the state of the food material reaches the target requirement, and the state of the food material comprises the state of the food material meeting the target state and/or the appearance of target smell.

In another embodiment, S306 is specifically: the temperature in the pot body is larger than or equal to the target cooking temperature through the heating device, and the target cooking time is prolonged; the target cooking temperature is 140 ℃ or more, or 180 ℃ or more and 200 ℃ or less.

In this embodiment, when the food material is cooked, the temperature in the pot body can be controlled at the target cooking temperature, and then the time is continued until the cooked food material meets the target requirement of the user. In order to control the cooked food to just meet the target requirement, the first aspect is to set an image acquisition device on the pot body to monitor the shape or color of the food, or set an odor sensor on the pot body to monitor the gas generated in the cooking process, for example, after the meat food is cooked, a special flavor substance can be generated, and after the flavor substance is monitored, the cooked food can be confirmed to meet the requirement of the user. On the other hand, the timing can be started after the heating device enables the temperature in the pot body to be greater than or equal to the target cooking temperature, and the cooking end can be determined after the timing reaches the target time length, namely, the cooking end is controlled by controlling the time length.

Further, in order to secure a cooking effect on the food material, the target cooking temperature is 140 ℃ or higher. Further, the target cooking temperature is 180 ℃ or higher and 200 ℃ or lower. This arrangement enables a high Wen Pengzha of the food material.

Further, the step of heating and cooking the food material in the pot body further comprises: and stopping drying after the food materials in the pot body meet the target dryness threshold or the humidity in the pot body is smaller than the target humidity threshold, or stopping drying after the drying time reaches the target drying threshold.

In this embodiment, after the food material in the pot body is sprayed with steam, i.e. after the steam pretreatment, according to the cooking requirement of the user, the food material in the pot can also be dried through the heating device, the drying temperature reaches the target temperature, and the flowing hot air continuously toasts the food material. Of course, the food material can be directly dried after being subjected to steam leaching, so that the moisture on the surface of the food material is removed, the food material can be conveniently subjected to subsequent treatment, for example, the food material which does not need long-time cooking can be subjected to steam leaching and drying.

Further, the target drying temperature is 100 ℃ or less. Further, the target drying temperature is 50 ℃ or higher and 90 ℃ or lower. The temperature can avoid overheating the food material, thereby avoiding overcooking the food material.

Further, after the food material in the pot body meets the target dryness threshold or the humidity in the pot body is smaller than the target humidity threshold, the drying is stopped, or after the drying time reaches the target drying threshold, the drying is stopped.

In this embodiment, when the baking mode is performed, the target baking temperature is set below 100 ℃, and optimally, the target baking temperature is set between 50 ℃ and 90 ℃, after the temperature parameter is set, the baking function is started to dry the food materials in the pot body, when the food materials in the pot body reach the preset dryness threshold or the humidity threshold in the pot is smaller than the preset humidity threshold, at this time, the fact that the humidity in the pot body is smaller is detected, and baking is performed again, the food materials are burnt, so that the cooking appliance stops working to ensure the cooking effect of the food materials. Or the baking time reaches the set baking time, and the baking is finished, which indicates that the baking of the food materials is finished, and at the moment, the cooking utensil stops working.

In a specific scheme, the food material is firstly subjected to steam washing according to the steps, then is cooked, and finally is dried according to the steps. Of course, it is also possible to provide only a separate steam flush procedure, i.e. to end the operation after the steam flush is completed. In the above embodiment, the cooking appliance includes a plurality of operation modes, and the control method further includes: before the step of steam leaching the food in the pot body, determining an operation mode in response to an operation mode selection input; after the steam leaching is finished, the step of heating and cooking the food materials in the pot body specifically comprises the following steps: and heating and cooking food materials in the pot body after the steam leaching is completed based on the determined operation mode.

In this embodiment, the cooking apparatus has a plurality of cooking modes, and in the actual process, different working modes may be set for the cooking apparatus according to different food materials or different cooking modes, for example, a french fries mode, a steak frying mode, and the like may be set. Of course, a separate steam flush mode may also be provided. Before the cooking appliance is used, an enabled mode can be selected according to actual needs, and after the mode is selected, the cooking appliance responds to an operation mode started by a user to finish the steps of steam washing, cooking, drying and the like. According to the scheme, the follow-up steam flushing, cooking, drying and the like can be fully automatically controlled through the running mode which is set in advance, and parameters do not need to be set manually by a user, so that the operation of the whole product is simpler.

In the above embodiment, when the food material in the pot body is subjected to steam leaching, the food material in the pot body is subjected to steam leaching according to a preset steam leaching mode.

In this embodiment, when the food material in the pan is rinsed, the difference in steam rinsing is not large for different food materials to be cooked, such as: beef, pork and fish are sprayed by water vapor on the surface of the beef, pork and fish, so that the purpose of cleaning can be achieved by directly pressing one-key spray on a control panel by only setting one spray mode. Of course, when the user sets different cooking modes for different food materials, the preset steam rinsing mode can be automatically executed before all the cooking modes, so that the food materials can be preferentially and automatically steam-cleaned after cooking is started, and harmful substances such as purine and the like are automatically removed.

In another embodiment, when the food material in the pan is steam rinsed, the food material in the pan is steam rinsed based on the determined operation mode.

In this embodiment, after the user starts cooking, according to the operation mode selected by the user, the food is rinsed with steam according to the parameters corresponding to the operation mode, so as to remove the harmful substances such as purine. After the food materials in the pot body are sprayed, the food materials to be heated and the food materials to be baked can be subjected to the selected operation mode. Thus, the full flow control can be realized through the operation mode. Meanwhile, in the steam cleaning stage, different cleaning modes can be adopted based on different food materials, namely, the steam cleaning of the steam generating device on the food materials is controlled by utilizing different cleaning parameters, so that the cleaning mode corresponds to the food materials, and the food materials can be cleaned more cleanly.

In any of the embodiments, steam at 80-100 ℃ is injected into the pot body through the steam generating device, and steam leaching is carried out on food materials in the pot body for 2-10 min, wherein the steam water consumption is greater than 10g/min and less than or equal to 200g/min when the steam is injected.

In this embodiment, the steam generating device rinsing the food material placed inside the pot body comprises: the steam generating device is arranged to convey steam at 80-100 ℃ into the pot body, the high-temperature steam can sterilize and disinfect on one hand, on the other hand, because the purine is easy to dissolve in water, the high-temperature steam can take away purine on the surface of the food material, the total purine content of the cooked food material is reduced, the risk of gout of a user is reduced, the food material is subjected to steam leaching for 2-10 min by the high-temperature steam, purine on the surface of the food material can be guaranteed to be taken away, further, the purine in the food material can permeate to the surface and then is taken away by the high-temperature steam, after experiments, the effect is the best, and when the water consumption of the steam is less than 10g/min, the residual purine of the food material is more, and the effect of removing the purine is bad; when the steam water consumption is greater than 200g/min, too much steam is caused on the surface of the food material, so that the cooking of the subsequent food material is affected, and the cooked food material is poor in taste and cannot provide the user with optimal experience.

In any of the above embodiments, the food material in the pan body is located above the first height position of the pan body, and the cooking appliance further includes a heating device or a drainage device. The control method further comprises the following steps: when the liquid level surface in the pot body is higher than the target water level line, the heating device is started. Or when the liquid level surface is higher than the target water level line, starting the control drainage device to drain water; the target water line is below the first height position.

In this embodiment, the food material in the pot is located above the first height position in the pot, so that the food material has a higher position, and therefore, during the steam spraying process, the food material does not contact and is soaked in water. That is, the food material in the pot body is not contacted with the bottom of the pot body, so that the food material is not fallen into water or soaked in water when steam leaching is carried out, and in fact, the food material is similar to being suspended in the pot body or placed on a hollowed-out supporting disc. Meanwhile, a target water level line and a drainage device are arranged in the pot body, when the water quantity in the pot body is higher than the target water level line, the device can be heated to evaporate redundant moisture into water vapor to be discharged from the exhaust hole, or the drainage device is opened to discharge redundant moisture, when the liquid level surface in the pot body is lower than the target water level line, the heating device is stopped or the drainage device is closed to stop drainage, so that the water level cannot exceed the target water level line.

As shown in fig. 4, a second aspect of the present invention provides a control device 500 for a cooking appliance, which is used for the cooking appliance, as shown in fig. 1, the cooking appliance includes a pot 12 and a steam generating device 14, and the control device 500 for the cooking appliance includes: the control unit 502 is used for responding to the cooking start input, starting the steam generating device and controlling the steam generating device to carry out steam leaching on the food materials in the pot body.

According to the control device 500 of the cooking appliance provided by the invention, the control device is used for the cooking appliance, and the cooking appliance comprises a pot body and a steam generating device. The pot body is used for containing food materials, and the steam generating device is used for carrying out steam leaching on the food materials in the pot. When the food is required to be subjected to steam washing alone or to be subjected to steam washing before cooking, a corresponding program or button can be selected on the interface of the cooking appliance so as to start the steam generation program, and after the steam generation device is started, the steam generation device can release steam and input the steam to the surface of the food in the pot body. The control method specifically comprises the following steps: the steam generating device is activated in response to a cooking start input by a user so that the steam generating device can be operated, and then steam can be injected into the pot body through the steam generating device. When the steam is injected, the steam is directly aligned to the food materials in the pot body, so that the food materials in the pot body can be flushed and leached by the steam. According to the control method, a steam generating device is added on an existing cooking appliance. The steam generating device can be used for pre-treating the food materials by steam scouring before normal cooking. Since purine is a water-soluble substance and is extremely soluble in water, harmful substances such as purine on the surface of food materials can be washed down by steam pretreatment, and then purine and the like in the food materials are outwards diffused due to concentration difference and washed down again, so that the content of the harmful substances such as purine in the food can be reduced by steam washing, and the health of the cooked food materials is ensured. Of course, the steam generating device can also be used in combination with the heating device during cooking to heat the food material by a variety of heating means.

In addition, the control unit 502 is further used for controlling the steam spraying device, and the steam spraying device is controlled to clean and rinse the food materials through the control unit 502 so as to prepare for the next cooking step.

In the above embodiment, the control unit 502 is further configured to: after the steam leaching is finished, the food materials in the pot body are heated, cooked and/or dried by the heating device.

In the above embodiment, the cooking appliance includes a heating device, and the control unit 502 is specifically further configured to: and heating and cooking the food materials in the pot body through the heating device until the food materials in the pot body meet the target cooking requirement.

In the above embodiment, the control unit 502 is specifically configured to: the temperature in the pot body is continuously higher than or equal to the target cooking temperature through the heating device until the state of the food material reaches the target requirement, wherein the state of the food material reaches the target requirement and comprises that the form of the food material meets the target form and/or the target smell appears; or the temperature in the pot body is larger than or equal to the target cooking temperature through the heating device, and the target cooking time is prolonged; the target cooking temperature is 140 ℃ or more, or 180 ℃ or more and 200 ℃ or less.

In the above embodiment, the control unit 502 is further configured to: after the food materials in the pot body meet the target cooking requirement, the food materials in the pot body are dried at the target drying temperature through the heating device.

Further, the target drying temperature is less than or equal to 100 ℃, or the target drying temperature is more than or equal to 50 ℃ and less than or equal to 90 ℃; and/or the control unit 502 is further configured to: and stopping drying after the food materials in the pot body meet the target dryness threshold or the humidity in the pot body is smaller than the target humidity threshold, or stopping drying after the drying time reaches the target drying threshold.

in one embodiment, the food material may be steam washed according to the above steps, and then cooked. Of course, it is also possible to provide only a separate steam flush procedure, i.e. to end the operation after the steam flush is completed. In the above embodiment, the cooking appliance includes a plurality of operation modes, and the control unit 502 is further configured to: before the step of steam leaching the food in the pot body, determining an operation mode in response to an operation mode selection input; after the steam rinsing is completed, the control unit 502 is further configured to: and heating, cooking and/or drying the food materials in the pot body after the steam leaching is finished based on the determined operation mode.

In this embodiment, the cooking apparatus has a plurality of cooking modes, and in the actual process, different working modes may be set for the cooking apparatus according to different food materials or different cooking modes, for example, a french fries mode, a steak frying mode, and the like may be set. Of course, a separate steam flush mode may also be provided. Before use, the mode can be selected according to actual needs, and after the mode is selected, the cooking utensil can respond to the running mode started by a user to complete the steps of steam flushing, cooking and the like. According to the scheme, the follow-up steam flushing, cooking and the like can be fully automatically controlled through the running mode which is set in advance, and parameters do not need to be set manually by a user, so that the operation of the whole product is simpler.

In the above embodiment, the control unit 502 is configured to: according to a preset steam leaching mode, controlling the steam generating device to carry out steam leaching on food materials in the pot body.

In another embodiment, the control unit 502 is configured to: and controlling the steam generating device to carry out steam leaching on food materials in the pot body based on the determined operation mode.

In any of the above embodiments, the control unit 502 is configured to: injecting steam at 80-100 ℃ into the pot body through the steam generating device, and performing steam leaching on food materials in the pot body for 2-10 min, wherein the steam water consumption is greater than 10g/min and less than or equal to 200g/min when the steam is injected.

In this embodiment, the steam generating device rinsing the food material inside the pot body includes: the steam generating device is arranged to input 80-100 ℃ steam into the pot body, on one hand, the high-temperature steam can sterilize and disinfect, on the other hand, because the purine is easy to dissolve in water, the high-temperature steam can take away purine on the surface of the food material, the total purine content of the cooked food material is reduced, the risk of gout of a user is reduced, the high-temperature steam washes the food material for 2-10 min, purine on the surface of the food material can be taken away, further, the purine in the food material can permeate to the surface and then is taken away by the high-temperature steam, after experiments, the effect is the best, and when the steam consumption is less than 10g/min, the residual purine of the food material is caused, and the effect of removing the purine is bad; when the steam water consumption is greater than 200g/min, too much steam is caused on the surface of the food material, so that the cooking of the subsequent food material is affected, and the cooked food material is poor in taste and cannot provide the user with optimal experience.

In any of the foregoing embodiments, the food material in the pan body is located above the first height position of the pan body, the cooking appliance further includes a heating device or a drainage device, and the control unit 502 is further configured to: when the liquid level surface in the pot body is higher than the target water level line, starting the heating device or controlling the water draining device to drain water; the target water line is below the first height position.

In this embodiment, the food material in the pot is located above the first height position of the pot, so that the food material has a higher position, and therefore, during the steam spraying process, the food material does not contact and is soaked in water. That is, the food material in the pot body is not contacted with the bottom of the pot body, so that the food material is not fallen into water or soaked in water when steam leaching is carried out, and in fact, the food material is similar to being suspended in the pot body or placed on a hollowed-out supporting disc. Meanwhile, a target water level line and a drainage device are arranged in the pot body, when the water quantity in the pot body is higher than the target water level line, the device can be heated to evaporate redundant moisture into water vapor to be discharged from the exhaust hole, or the drainage device is opened to discharge redundant moisture, when the liquid level surface in the pot body is lower than the target water level line, the heating device is stopped or the drainage device is closed to stop drainage, so that the water level cannot exceed the target water level line.

As shown in fig. 5, a third aspect of the present application provides a control device 500 of a cooking appliance, including a memory 506 and a processor 504. The memory 506 has stored thereon programs or instructions. The processor 504, when executing the program or instructions stored in the memory 506, implements the steps of the control method of the cooking appliance according to any aspect of the present application.

According to the control device provided by the application, because the control device can realize the program or the instruction of the control method of any embodiment in the first aspect, the control device for the cooking appliance provided by the application has all the beneficial effects of the control method of any embodiment in the first aspect, and is not described in detail herein.

An embodiment of the fourth aspect of the present application provides a readable storage medium having stored thereon a program or instructions which when executed by a processor implement a control method of any of the aspects of the first aspect of the present application.

According to the readable storage medium provided by the present application, since the readable storage medium stores a program or instructions for implementing the control method according to any one of the embodiments of the first aspect, the readable storage medium provided by the present application has all the advantages of the control method according to any one of the embodiments of the first aspect, which are not described herein in detail.

As shown in fig. 1, a sixth aspect of the present application provides a cooking appliance 1 including a pot 12, a steam generating device 14, and a heating device 16. The steam generator 14 is used for injecting steam into the pot 12 and rinsing food materials in the pot 12 with steam. The heating device 16 is used for heating the pot 12.

According to the cooking utensil 1 provided by the invention, the pot body 12 is used for containing food materials, and the steam generating device 14 is used for performing steam leaching on the food materials in the pot. When it is required to steam wash or cook the food items separately, a corresponding program or button may be selected on the interface of the cooking appliance 1 to enable the steam generation program to be started, and after the steam generation device 14 is started, the steam generation device 14 may release steam to input steam to the surface of the food items in the pot 12. The control flow of the cooking appliance specifically comprises the following steps: the steam generating device 14 is activated in response to a cooking start input by a user so that the steam generating device 14 can be operated, and then steam can be injected into the pot 12 through the steam generating device 14. When the steam is injected, the steam is directly aligned to the food materials in the pot body 12, so that the food materials in the pot body 12 can be washed and rinsed by the steam. In this control method, a steam generator 14 is added to the existing cooking device 1. And the steam generating device 14 is capable of pre-treating the food material by steam scouring prior to normal cooking. Since purine is a water-soluble substance and is extremely soluble in water, the harmful substances such as purine on the surface of the food material can be washed out by the steam pretreatment, and then the harmful substances such as purine in the food material are washed out again by the outward diffusion of the concentration difference, so that the content of the harmful substances such as purine in the food can be reduced by the washing with steam. Of course, the steam generator 14 may also be used in conjunction with the heating device 16 during cooking to heat the food product in a variety of heating manners. The heating device 16 starts to be started after the steam generating device 14 pre-processes the food materials, and the heating device 16 is arranged at the bottom of the pot body 12 as the heating device 16 in the common pot and is used for heating the food materials in the pot.

In the above embodiment, the cooking appliance 1 further includes: the bracket can be placed in the pot body 12 to support food materials in the pot body 12; the food material in the pan body 12 is positioned above the first height position of the pan body 12.

In this embodiment, the support in the cooking apparatus 1 is used to support the food material inside the pot body 12, and can be stably placed inside the pot body 12, and as the support for the food material, the lowest point of the food material inside the pot body 12 is higher than the first height position, so that the food material is ensured not to contact the water surface, and further the cooking effect of the food material is ensured.

In addition, as shown in fig. 1, the cooking appliance 1 of the present invention further comprises a pot cover 18 for sealing the cooking appliance, the steam generating device 14 comprises a heating module 142, and the heating module 142 is used for heating the sprayed water to raise the temperature to 80 ℃ to 100 ℃ so as to finish spraying the food in the pot; the steam generating device further includes a water reservoir 144, the water reservoir 144 providing a source of water for the heating module 142.

Wherein, the pot cover 18 is provided with a steam inlet, and steam generated by the steam generating device enters the pot body 12 from the steam inlet on the pot cover 18. That is, the steam generated by the steam generator 14 acts on the food material from above the food material, so that the effect of rinsing the food material with the steam can be improved. The heating device 16 is positioned at the bottom of the pot body 12, and heats the food material from the bottom of the food material, so that the food material can be heated simultaneously from the upper direction and the lower direction of the food material through the steam and the heating device 16, and the heating cooking effect of the food material is better.

In the present application, the cooking appliance is a pressure cooking appliance, such as an electric pressure cooker, or a micro-pressure cooking appliance. The steam rinsing, heating cooking and/or drying process can be common cooking, micro-pressure cooking or common pressure cooking. For example, the steam rinse may be ordinary cooking, while the heat cooking and/or drying is micro-pressure cooking. Of course, the cooking utensil can also be an air fryer, an electric rice cooker, etc.

In the description of the present specification, the terms "connected," "mounted," "secured," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; can be directly connected or indirectly connected through an intermediate medium. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art according to the specific circumstances.

In the description of the present specification, the terms "one embodiment," "some embodiments," "particular embodiments," and the like, mean 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 present application. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

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

Claims

1. A control method of a cooking appliance, characterized by being used for a cooking appliance, the cooking appliance including a pot and a steam generating device, the control method comprising:

activating the steam generating device in response to a cooking initiation input;

and carrying out steam leaching on the food materials in the pot body through the steam generating device.

2. The control method of a cooking appliance according to claim 1, further comprising:

and after the steam leaching is finished, heating, cooking and/or drying the food materials in the pot body.

3. The method of controlling a cooking appliance according to claim 2, wherein the cooking appliance includes a heating device, and the step of heating, cooking and/or drying the food material in the pot includes:

and heating and cooking the food materials in the pot body through the heating device until the food materials in the pot body meet the target cooking requirement.

4. The method of controlling a cooking appliance according to claim 3, wherein the step of heating and cooking the food material in the pot body by the heating device until the food material in the pot body meets a target cooking requirement specifically comprises:

the temperature in the pot body is continuously higher than or equal to the target cooking temperature through the heating device until the state of the food material reaches the target requirement, wherein the state of the food material reaches the target requirement and comprises that the form of the food material meets the target form and/or the target smell appears; or (b)

The temperature in the pot body is enabled to be larger than or equal to the target cooking temperature through the heating device, and the target cooking time is continued;

the target cooking temperature is 140 ℃ or more, or 180 ℃ or less and 200 ℃ or less.

5. A control method of a cooking appliance according to claim 3, wherein the step of heating, cooking and/or drying the food material in the pot further comprises:

and after the food materials in the pot body meet the target cooking requirement, drying the food materials in the pot body at the target drying temperature through the heating device.

6. The method for controlling a cooking appliance according to claim 5, wherein,

The target drying temperature is less than or equal to 100 ℃ or the target drying temperature is more than or equal to 50 ℃ and less than or equal to 90 ℃; and/or

The step of heating, cooking and/or drying the food materials in the pot body further comprises the following steps:

and stopping drying after the food materials in the pot body meet the target dryness threshold or the humidity in the pot body is smaller than the target humidity threshold, or stopping drying after the drying time reaches the target drying threshold.

7. The control method of a cooking appliance according to claim 2, wherein the cooking appliance includes a plurality of operation modes, the control method further comprising:

before the step of steam leaching the food materials in the pot body, determining an operation mode in response to operation mode selection input;

after the steam leaching is finished, the step of heating, cooking and/or drying the food materials in the pot body specifically comprises the following steps: and heating, cooking and/or drying the food materials in the pot body after the steam leaching is completed based on the determined operation mode.

8. The method for controlling a cooking appliance according to claim 7, wherein,

the step of performing steam leaching on the food materials in the pot body specifically comprises the following steps: and performing steam leaching on the food materials in the pot body according to a preset steam leaching mode.

9. The method for controlling a cooking appliance according to claim 7, wherein,

the step of performing steam leaching on the food materials in the pot body specifically comprises the following steps: and carrying out steam leaching on the food materials in the pot body based on the determined operation mode.

10. The method according to any one of claims 1 to 9, wherein the step of steam washing the food material in the pan body by the steam generating device specifically comprises:

injecting steam at 80-100 ℃ into the pot body through the steam generating device, and performing steam leaching on food materials in the pot body for 2-10 min, wherein the steam water consumption is greater than 10g/min and less than or equal to 200g/min when the steam is injected.

11. The control method of a cooking appliance according to any one of claims 1 to 9, wherein food material in the pan is located above a first height position of the pan, the cooking appliance further comprising a heating device or a drain device, the control method further comprising:

when the liquid level surface in the pot body is higher than a target water level line, starting the heating device or controlling the water draining device to drain water;

The target water line is below the first height position.

12. A control device for a cooking appliance, the cooking appliance comprising a pot and a steam generating device, the control device comprising:

and the control unit is used for responding to the cooking start input, starting the steam generating device and controlling the steam generating device to carry out steam leaching on the food materials in the pot body.

13. A control device of a cooking appliance, comprising:

a memory having stored thereon programs or instructions;

a processor, when executing the program or the instructions stored in the memory, performs the steps of the control method of the cooking appliance according to any one of claims 1 to 11.

14. A readable storage medium having stored thereon a program or instructions, wherein the program or instructions, when processed, implement the steps of the control method of a cooking appliance according to any one of claims 1 to 11.

15. A cooking appliance, comprising:

the control device of a cooking appliance according to claim 12 or 13; and/or

The readable storage medium of claim 14.

16. A cooking appliance, comprising:

a pot body;

the steam generating device is used for injecting steam into the pot body and leaching food materials in the pot body by the steam;

and the heating device is used for heating the pot body.

17. The cooking appliance of claim 16, further comprising:

the bracket can be placed in the pot body to support food materials in the pot body;

food materials in the pot body are positioned above the first height position of the pot body.