WO2020078403A1 - 烹饪设备及其控制方法、计算机可读存储介质 - Google Patents

烹饪设备及其控制方法、计算机可读存储介质 Download PDF

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Publication number
WO2020078403A1
WO2020078403A1 PCT/CN2019/111572 CN2019111572W WO2020078403A1 WO 2020078403 A1 WO2020078403 A1 WO 2020078403A1 CN 2019111572 W CN2019111572 W CN 2019111572W WO 2020078403 A1 WO2020078403 A1 WO 2020078403A1
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Prior art keywords
temperature
cooking
steamer
steam
duration
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PCT/CN2019/111572
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English (en)
French (fr)
Inventor
黄静
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广东美的厨房电器制造有限公司
美的集团股份有限公司
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Priority claimed from CN201811210570.8A external-priority patent/CN109044090A/zh
Priority claimed from CN201811210584.XA external-priority patent/CN109380997A/zh
Application filed by 广东美的厨房电器制造有限公司, 美的集团股份有限公司 filed Critical 广东美的厨房电器制造有限公司
Publication of WO2020078403A1 publication Critical patent/WO2020078403A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels

Definitions

  • the present application relates to the field of kitchen utensils, and more specifically, to a cooking device, a method for controlling a cooking device, a computer-readable storage medium, a method for controlling a steam cooking device, a steam cooking device, and a A computer-readable storage medium.
  • Steamed fish is a common home-cooked dish. It is popular among consumers because of its low nutritional loss and smooth, tender and delicious taste.
  • the success rate of steamed fish is low, the steamed fish maturity requires the user to judge, the steamed fish is not very tender, and the steamed fish cooking time is long;
  • the steamer stove with steam only uses the fish as a common dish for unified cooking. For the purpose of steaming, the fresh and juicy taste of the steamed fish is not guaranteed, so the effect of steaming fish is not it is good.
  • This application aims to solve at least one of the technical problems in the prior art.
  • the first aspect of the present application provides a cooking device.
  • the second aspect of the present application provides a control method of a cooking device.
  • the third aspect of the present application provides a computer-readable storage medium.
  • the fourth aspect of the present application provides a steam cooking device.
  • the fifth aspect of the present application provides a control method of a steam cooking device.
  • the sixth aspect of the present application provides a computer-readable storage medium.
  • a cooking apparatus including a steamer, a heating device, a memory, and a processor, wherein the heating device is used to heat the steamer; the memory is configured to store a computer program ; The processor is configured to execute a computer program to achieve: control the operation of the heating device until the temperature in the steamer enters the first temperature interval; receive a feedback signal that detects the placement of ingredients in the steamer; control the operation of the heating device so that The temperature in the steamer is maintained in the second temperature interval within the first time period.
  • the cooking apparatus includes a steamer, a heating device, a memory storing a computer program, and a processor executing the stored computer program.
  • the processor executes the computer program to implement the following control strategy. First, control the heating device to heat the temperature in the steamer to the first temperature zone to achieve preheating, so that before putting the ingredients in the steamer, the steamer has been heated to a certain temperature, which can increase the initial cooking temperature, effective To shorten the subsequent cooking time, and do not add ingredients during the preheating process, it can shorten the heating time of the ingredients, so that the dishes are fresh and juicy, and enhance the taste.
  • the ingredients can be placed in the steamer, and it can be started to detect whether the ingredients in the steamer are put in.
  • the step of placing ingredients in the steamer has been completed. Then control the operation of the heating device, so that the temperature in the steamer is maintained in the second temperature interval for a first duration, the second temperature interval is a temperature interval suitable for cooking, and the cooking of the ingredients through the second temperature interval can reach the final cooking effect.
  • This solution optimizes the cooking curve and helps to improve the cooking taste of the ingredients.
  • the cooking curve with good steamed fish results is summarized, and the whole cooking process is divided into at least two stages.
  • the first temperature interval When heated to the first temperature interval, it is a fiery preheating stage.
  • high-pressure steaming is used, and the large steam quickly penetrates into the food, which can shorten the cooking time and increase the tenderness of the meat.
  • the cooking device provided according to the above technical solution of the present application also has the following additional technical features:
  • the processor executes a computer program to control the operation of the heating device until the temperature in the steaming box enters the first temperature interval, including: turning on the heating device to turn the steaming box in the second duration The temperature inside is heated to the first temperature interval; the heating device is turned off.
  • the heating device is turned on to start heating, and the goal is to heat to the first temperature interval, but at the same time, the operating time of the heating device needs to be controlled, that is, the second duration, In order to avoid preheating too long and reduce the user experience.
  • the second duration the higher the temperature in the steamer.
  • the second duration cannot be too long, so a reasonable first temperature interval should be given as a pre- Thermal target temperature range, and give a reasonable maximum preheating time.
  • the second duration of the heating device reaches the longest preheating time
  • the temperature in the steamer must reach the minimum of the first temperature interval Value, so it is only necessary to obtain a balance between the shortest second time and the highest steamer temperature when controlling. Specifically, when the control is executed, the timer is started while the heating device is turned on.
  • the heating device is turned off to reasonably control the second duration of preheating to ensure user experience, and at the same time to control the preheating temperature reasonably to reduce unnecessary energy consumption and improve energy efficiency, while shortening the second duration.
  • the value range of the second duration is less than or equal to 6 min.
  • the value range of the second duration is set to be less than or equal to 6min, that is, the longest preheating duration cannot exceed 6min, so as to reasonably control the duration of the fierce preheating phase, and improve the user experience as much as possible. It can be understood that, during specific control, the actual value of the second duration is affected by the heating power and the heating environment.
  • the value range of the first temperature interval is between 130 ° C and 160 ° C.
  • the value range of the first temperature interval is set between 130 ° C and 160 ° C, that is, the first temperature interval is a certain interval between 130 ° C and 160 ° C, For example, 145 °C to 150 °C, 150 °C to 160 °C, 155 °C to 160 °C, of course, including 130 °C to 160 °C itself, in this temperature range, can ensure that the preheating effect is obvious, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 99 ° C and 120 ° C.
  • the value range of the second temperature interval is set between 99 ° C and 120 ° C, that is, the second temperature interval is a certain range between 99 ° C and 120 ° C, For example, 99 °C to 105 °C, 100 °C to 110 °C, 115 °C to 120 °C, of course, including 99 °C to 120 °C itself, in this temperature range, you can ensure that the food is quickly heated to cooked in the steamer, shortened The cooking time increases the tenderness of the fish.
  • the value range of the first temperature interval is between 90 ° C and 100 ° C.
  • the value range of the first temperature range is set between 90 ° C and 100 ° C, that is, the first temperature range is a certain range between 90 ° C and 100 ° C
  • the first temperature range is a certain range between 90 ° C and 100 ° C
  • 90 °C to 96 °C of course, including 90 °C to 100 °C itself, because the evaporation temperature of water vapor under normal pressure is 100 °C, the heating capacity is limited, so the value of this range is less than when the heating device is a hot air equipment
  • the value of a temperature range, in this temperature range can also ensure the preheating effect, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 98 ° C and 100 ° C.
  • the value range of the second temperature range is set between 98 ° C and 100 ° C, that is, the second temperature range is a certain range between 98 ° C and 100 ° C
  • the second temperature range is a certain range between 98 ° C and 100 ° C
  • 98 °C to 99 °C of course, including 98 °C to 100 °C itself
  • the heating capacity is limited, so the value of this range is less than when the heating device is a hot air equipment
  • the value of the second temperature range, in this temperature range it can also ensure that the ingredients are quickly heated to cooked in the steamer, shortening the cooking time, and increasing the tenderness of the fish.
  • the step of the processor executing the computer program to control the operation of the heating device to maintain the temperature in the steamer within the second temperature interval within the first time period includes: controlling the heating device to maximize power Run for the first time to maintain the temperature in the steamer in the second temperature range.
  • a specific control scheme for the tender steaming stage which uses the maximum power to cook under the required power conditions, that is, the maximum power that the heating device can provide, so that the large steam quickly reaches into the food , Shorten the cooking time and improve the tenderness of the fish.
  • the heating device is a hot air device
  • the hot air device includes a heat source and a fan, the air is heated by the heat source, and then the heated air is blown out by the fan, so that the temperature in the steamer is increased, and the power of the heating device is specifically the heat source The power.
  • the processor is further configured to execute a computer program to achieve: after receiving the step of detecting the feedback signal of the placement of the ingredients in the steamer, according to the type of ingredients and the quality of the ingredients, calculate The first time.
  • the first stage of the big fire tender steaming stage is the stage that plays the main cooking role, so it is also the most affected by the ingredients.
  • the cooking duration is calculated, that is, different types of ingredients and different quality ingredients correspond to different first durations, which helps to reasonably grasp the time of the fire and steaming to ensure that each time it is put in The ingredients have good cooking effect.
  • the processor is further configured to execute a computer program to achieve: before the step of controlling the operation of the heating device so that the temperature in the steamer is maintained within the second temperature interval for the first duration, Control the operation of the heating device and maintain the third time period so that the temperature in the steamer enters the third temperature interval, wherein the third time period is shorter than the second time interval, and any temperature value in the third temperature interval is lower than the first temperature Any temperature value in the interval, which is higher than or equal to any temperature value in the second temperature interval.
  • a high-temperature water lock stage is also included, and the heating device is controlled to operate for a third time period so that the temperature in the steam box reaches the third temperature interval.
  • the maximum value of the third temperature interval may be less than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, it is not necessary to heat to the high temperature of the fierce preheating stage,
  • the third duration should also be shorter than the second duration to avoid exposing the ingredients to excessively high temperatures and affecting the taste.
  • the value range of the third temperature interval is between 110 ° C and 130 ° C.
  • the value range of the third temperature interval is set between 110 ° C and 130 ° C, that is, the third temperature interval is a certain range between 110 ° C and 130 ° C, for example, 110 ° C to 120 ° C, 115 °C to 125 °C, 125 °C to 130 °C, of course, including 110 °C to 130 °C itself, in this interval can ensure that the protein in fish can be denatured at high temperature, quickly solidify, and play the role of water lock.
  • the value of the third duration is between 10s and 40s.
  • the value of the third duration is between 10s and 40s, that is, the third duration is a value between 10s and 40s, such as 10s, 20s, 30s, and 40s.
  • the upper limit value can avoid the problem that the ingredients are heated for too long in the third temperature range that is too high and the meat becomes hard, ensuring that the steamed fish can be tender and juicy, and the taste is good.
  • the processor is further configured to execute a computer program to achieve: after the step of controlling the operation of the heating device so that the temperature in the steamer is maintained within the second temperature interval for the first duration, Turn off the heating device and start timing; when the timing duration reaches the fourth duration, a cooking end command is generated, the fourth duration is less than the first duration.
  • the high-temperature tender steaming stage after the high-temperature tender steaming stage, it also includes a virtual steam replenishment stage.
  • the heating device is turned off, so that the ingredients are steamed in the steamer with the remaining temperature for the fourth time period until At the end of cooking, by setting a virtual steaming and reheating stage, the surface of the ingredients can be prevented from being overheated to reduce the chewability of the fish meat and ensure a fresh and tender taste.
  • the value of the fourth duration is between 20s and 40s.
  • the value range of the fourth duration is set between 20s and 40s, that is, the fourth duration is a value between 20s and 40s, such as 20s, 25s, 35s, 40s, to avoid turning off the steam generator too early to make the ingredients not cooked, or too late to destroy the taste of the ingredients.
  • the value of the fourth duration is between 30s and 60s.
  • the value range of the fourth duration is between 30s and 60s, that is, the fourth duration is a value between 30s and 60s, such as 30s, 35s, 40s, 45s, 55s, 60s, because the heat released when high-temperature steam is used as the heat source is lower than the heat released when hot air is used as the heat source, the fourth time period can be properly extended at this time to avoid premature shutdown of the steam generator
  • the ingredients are not steamed or are too late and destroy the taste of the ingredients.
  • the processor is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal of detecting the placement of ingredients in the steamer, the temperature in the steamer is within the fourth temperature interval In the case of, execute the step of controlling the operation of the heating device so that the temperature in the steamer is maintained in the second temperature interval for the first time period, and any temperature value in the fourth temperature interval is lower than or equal to the first temperature interval Any temperature value within.
  • the temperature in the steamer will be reduced to a certain extent.
  • Determine the temperature in the steam box to determine whether the temperature in the steam box is in the fourth temperature zone to determine whether the temperature in the steam box has dropped too low. If the temperature in the steamer is in the fourth temperature range, it means that there is not much heat loss, the temperature is suitable for cooking, and the next stage can be entered, thereby ensuring the cooking effect.
  • the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature can be properly restored, so as to shorten the time for returning to the temperature and improve the cooking effect.
  • the processor is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal that the food ingredient is placed in the steamer, the temperature in the steamer is lower than the fourth temperature interval In the case of any temperature value within, the heating device is turned on to heat the temperature in the steamer to the fourth temperature interval within the fifth time period.
  • the temperature in the steamer is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value in the fourth temperature interval, it means that the temperature is too low, in order to ensure that the subsequent cooking can have a higher temperature
  • the starting temperature needs to be reheated by means of the heating device, that is, the heating device is turned on to heat the temperature in the steam box to the fourth temperature range within the fifth time period, so as to ensure that the steam box can quickly return to temperature after opening the door to put the ingredients. After returning to the fourth temperature range, the next stage is entered.
  • heating to the fourth temperature interval within the fifth time period is the same as heating to the first temperature interval within the second duration period of the aforementioned fierce preheating stage, and the control only needs to be as short as possible for the fifth time period and the steam box as high as possible It is sufficient to obtain a balance between the temperatures.
  • the value range of the fifth duration is less than or equal to 30s.
  • the value range of the fifth duration is set to be less than or equal to 30s, that is, the longest recuperation duration cannot exceed 30s, so as to reasonably control the duration of the rapid reversion phase and improve the cooking effect.
  • the processor is further configured to execute a computer program to achieve: after receiving the step of detecting the feedback signal of the placement of the ingredients in the steamer, according to the type of ingredients and the quality of the ingredients, calculate The cooking duration of the ingredients; after the heating device is turned on to heat the temperature in the steamer to the fourth temperature interval within the fifth duration, the first duration is calculated according to the cooking duration and the fifth duration.
  • the rapid warm-up stage and the high-temperature steaming stage are regarded as cooking ingredients, so as mentioned above, the sum of the fifth duration and the first duration corresponding to the two is the cooking duration. Type and quality impact.
  • the specific fifth duration can be counted, and then the cooking duration of the ingredients can be calculated according to the type of ingredients and the quality of the ingredients.
  • the first duration can be calculated by subtracting the fifth duration from the cooking duration. Considering the influence of ingredients and the effect of rapid reheating phase on cooking.
  • the value range of the fourth temperature interval is between 90 ° C and 110 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 110 ° C, that is, the fourth temperature interval is a certain value between 90 ° C and 110 ° C Intervals, such as 90 ° C to 100 ° C, 95 ° C to 105 ° C, and of course 90 ° C to 110 ° C itself, within this temperature range, the temperature can be guaranteed to be suitable for warming, which not only meets the cooking needs, but does not need to be warmed to Higher temperature takes too long.
  • the value range of the fourth temperature interval is between 90 ° C and 96 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 96 ° C, that is, the fourth temperature interval is a certain value between 90 ° C and 96 ° C.
  • An interval such as 90 ° C to 93 ° C, 91 ° C to 95 ° C, 92 ° C to 96 ° C, and of course 90 ° C to 96 ° C itself, since the evaporation temperature of water vapor at normal pressure is 100 ° C, the heating capacity is limited, Therefore, the value of this range is less than the value of the fourth temperature range when the heating device is a hot air device. In this temperature range, it can also ensure that the temperature of the return temperature is suitable, which not only meets the cooking needs, but does not need to return to a higher temperature. Temperature takes too long.
  • the processor is further configured to execute a computer program to realize: after the step of controlling the operation of the heating device until the temperature in the steam box enters the first temperature interval, the temperature in the steam box is low Under the condition of the preset temperature, the step of controlling the operation of the heating device until the temperature in the steam box enters the first temperature interval is performed.
  • the length of time from the end of preheating to the reception of the feedback signal is affected by the speed at which the user places the ingredients.
  • the temperature in the steamer will gradually decrease because the heating device has stopped, and the user The longer the delay in placing ingredients, the lower the temperature in the steamer.
  • the temperature in the steamer is still detected.
  • the heating device is operated again to reheat. On the contrary, if the temperature does not decrease excessively and the feedback signal is received, the subsequent cooking stage is entered.
  • the processor is further configured to execute a computer program to realize: after controlling the operation of the heating device until the temperature in the steamer enters the first temperature interval, generate and output preheating end information.
  • the preheating end information is generated and output, so that the user knows that the preheating phase is completed, and also reminds the user to put in the ingredients, which increases the convenience of use.
  • the processor is further configured to execute a computer program to implement: after the step of generating and outputting the preheating end information, detect whether the door of the cooking device has completed an opening and closing operation; When the door body completes one opening and closing operation, a feedback signal is generated.
  • the output of the preheating end message is output to detect whether the food is placed. Specifically, when it is detected that the door body has completed an opening and closing operation, it can be considered that the user puts in the food, which simplifies the detection scheme.
  • the processor executes a computer program to generate a feedback signal when it detects that the door has completed an opening and closing operation, including: when it is detected that the door has completed an opening and closing operation To detect whether there is food in the steamer; generate a feedback signal when it detects that there is food in the steamer; generate and output a warning message when it detects that there is no food in the steamer.
  • a sensor can be used to detect whether food is placed in the steamer.
  • a pressure sensor can be provided at the bottom of the steamer. If a significant pressure change is detected, It is considered that food ingredients are put in, and an image sensor can also be provided inside or outside the steamer to accurately detect whether food ingredients are placed.
  • the sensor runs after the door has completed an opening and closing operation, which can reduce power consumption.
  • a method for controlling a cooking device includes a steamer and a heating device, the heating device is used to heat the steamer, and the control method for the cooking device includes: controlling the operation of the heating device until steaming The temperature in the box enters the first temperature range; it receives the feedback signal that the food placed in the steamer is detected; the heating device is controlled to operate so that the temperature in the steamer is maintained in the second temperature range within the first time period.
  • the method for controlling a cooking appliance first controls the heating device of the cooking appliance to heat the temperature in the steamer to the first temperature zone to achieve preheating, so that before placing the ingredients in the steamer, the steamer It has been heated to a certain temperature, which can increase the initial cooking temperature, effectively shorten the subsequent cooking time, and do not put ingredients in the preheating process, which can shorten the length of time the ingredients are heated, so that the dishes are fresh and juicy, and enhance the taste.
  • the ingredients can be placed in the steamer, and it can be started to detect whether the ingredients in the steamer are put in.
  • the step of placing ingredients in the steamer has been completed.
  • the second temperature interval is a temperature interval suitable for cooking, and the cooking of the ingredients through the second temperature interval can reach the final cooking effect.
  • the cooking curve with good steamed fish results is summarized, and the whole cooking process is divided into at least two stages.
  • the first temperature interval When heated to the first temperature interval, it is a fiery preheating stage.
  • high-pressure steaming is used, and the large steam quickly penetrates into the food, which can shorten the cooking time and increase the tenderness of the meat.
  • control method of the cooking device provided according to the above technical solution of the present application also has the following additional technical features:
  • the step of controlling the operation of the heating device until the temperature in the steamer enters the first temperature interval includes: turning on the heating device to heat the temperature in the steamer to the first temperature within a second duration Interval; turn off the heating device.
  • the heating device is turned on to start heating, and the goal is to heat to the first temperature interval, but at the same time, the operating time of the heating device, that is, the second time duration, In order to avoid preheating too long and reduce the user experience.
  • the second duration the higher the temperature in the steamer.
  • the second duration cannot be too long, so a reasonable first temperature interval should be given as a pre- Thermal target temperature range, and give a reasonable maximum preheating time.
  • the second duration of the heating device reaches the longest preheating time
  • the temperature in the steamer must reach the minimum of the first temperature interval Value, so it is only necessary to obtain a balance between the shortest second time and the highest steamer temperature when controlling. Specifically, when the control is executed, the timer is started while the heating device is turned on.
  • the heating device is turned off to reasonably control the second duration of preheating to ensure user experience, and at the same time to control the preheating temperature reasonably to reduce unnecessary energy consumption and improve energy efficiency, while shortening the second duration.
  • the value range of the second duration is less than or equal to 6 min.
  • the value range of the second duration is set to be less than or equal to 6min, that is, the longest preheating duration cannot exceed 6min, so as to reasonably control the duration of the fierce preheating phase, and improve the user experience as much as possible. It can be understood that, during specific control, the actual value of the second duration is affected by the heating power and the heating environment.
  • the value range of the first temperature interval is between 130 ° C and 160 ° C.
  • the value range of the first temperature interval is set between 130 ° C and 160 ° C, that is, the first temperature interval is a certain interval between 130 ° C and 160 ° C, For example, 145 °C to 150 °C, 150 °C to 160 °C, 155 °C to 160 °C, of course, including 130 °C to 160 °C itself, in this temperature range, can ensure that the preheating effect is obvious, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 99 ° C and 120 ° C.
  • the value range of the second temperature interval is set between 99 ° C and 120 ° C, that is, the second temperature interval is a certain range between 99 ° C and 120 ° C, For example, 99 °C to 105 °C, 100 °C to 110 °C, 115 °C to 120 °C, of course, including 99 °C to 120 °C itself, in this temperature range, you can ensure that the food is quickly heated to cooked in the steamer, shortened The cooking time increases the tenderness of the fish.
  • the value range of the first temperature interval is between 90 ° C and 100 ° C.
  • the value range of the first temperature range is set between 90 ° C and 100 ° C, that is, the first temperature range is a certain range between 90 ° C and 100 ° C
  • the first temperature range is a certain range between 90 ° C and 100 ° C
  • 90 °C to 96 °C of course, including 90 °C to 100 °C itself, because the evaporation temperature of water vapor under normal pressure is 100 °C, the heating capacity is limited, so the value of this range is less than when the heating device is a hot air equipment
  • the value of a temperature range, in this temperature range can also ensure the preheating effect, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 98 ° C and 100 ° C.
  • the value range of the second temperature range is set between 98 ° C and 100 ° C, that is, the second temperature range is a certain range between 98 ° C and 100 ° C
  • the second temperature range is a certain range between 98 ° C and 100 ° C
  • 98 °C to 99 °C of course, including 98 °C to 100 °C itself
  • the heating capacity is limited, so the value of this range is less than when the heating device is a hot air equipment
  • the value of the second temperature range, in this temperature range it can also ensure that the ingredients are quickly heated to cooked in the steamer, shortening the cooking time, and increasing the tenderness of the fish.
  • the step of controlling the operation of the heating device to maintain the temperature in the steamer within the second temperature interval for the first time period includes: controlling the heating device to operate at the maximum power for the first time period so that the steaming The temperature in the box is maintained in the second temperature range.
  • a specific control scheme for the tender steaming stage which uses the maximum power to cook under the required power conditions, that is, the maximum power that the heating device can provide, so that the large steam quickly reaches into the food , Shorten the cooking time and improve the tenderness of the fish.
  • the heating device is a hot air device
  • the hot air device includes a heat source and a fan, the air is heated by the heat source, and then the heated air is blown out by the fan, so that the temperature in the steamer is increased, and the power of the heating device is specifically the heat source The power.
  • the control method of the cooking device after receiving the feedback signal of detecting that the ingredients are placed in the steamer, the control method of the cooking device further includes: calculating the first duration according to the types of ingredients and the quality of the ingredients.
  • the first stage of the big fire tender steaming stage is the stage that plays the main cooking role, so it is also the most affected by the ingredients.
  • the cooking duration is calculated, that is, different types of ingredients and different quality ingredients correspond to different first durations, which helps to reasonably grasp the time of the fire and steaming to ensure that each time it is put in The ingredients have good cooking effect.
  • the control method of the cooking apparatus before the step of controlling the operation of the heating device so that the temperature in the steamer is maintained at the second temperature interval within the first time period, the control method of the cooking apparatus further includes: controlling the heating device to operate and maintain The third duration, so that the temperature in the steamer enters the third temperature interval, wherein any temperature value in the third temperature interval is lower than any temperature value in the first temperature interval, and is higher than or equal to the second Any temperature value within the temperature range.
  • a high-temperature water lock stage is also included, and the heating device is controlled to operate for a third time period so that the temperature in the steam box reaches the third temperature interval.
  • the maximum value of the third temperature interval may be less than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, it is not necessary to heat to the high temperature of the fierce preheating stage,
  • the third duration should also be shorter than the second duration to avoid exposing the ingredients to excessively high temperatures and affecting the taste.
  • the value range of the third temperature interval is between 110 ° C and 130 ° C.
  • the value range of the third temperature interval is set between 110 ° C and 130 ° C, that is, the third temperature interval is a certain range between 110 ° C and 130 ° C, for example, 110 ° C to 120 ° C, 115 °C to 125 °C, 125 °C to 130 °C, of course, including 110 °C to 130 °C itself, in this interval can ensure that the protein in fish can be denatured at high temperature, quickly solidify, and play the role of water lock.
  • the value of the third duration is between 10s and 40s.
  • the value of the third duration is between 10s and 40s, that is, the third duration is a value between 10s and 40s, such as 10s, 20s, 30s, and 40s.
  • the upper limit value can avoid the problem that the ingredients are heated for too long in the third temperature range that is too high and the meat becomes hard, ensuring that the steamed fish can be tender and juicy, and the taste is good.
  • the control method of the cooking apparatus further includes: turning off the heating device and starting Timing; when the timing duration reaches the fourth duration, a cooking end instruction is generated, and the fourth duration is less than the first duration.
  • the high-temperature tender steaming stage after the high-temperature tender steaming stage, it also includes a virtual steam replenishment stage.
  • the heating device is turned off, so that the ingredients are steamed in the steamer with the remaining temperature for the fourth time period until At the end of cooking, by setting a virtual steaming and reheating stage, the surface of the ingredients can be prevented from being overheated to reduce the chewability of the fish meat and ensure a fresh and tender taste.
  • the value of the fourth duration is between 20s and 40s.
  • the value range of the fourth duration is set between 20s and 40s, that is, the fourth duration is a value between 20s and 40s, such as 20s, 25s, 35s, 40s, to avoid turning off the steam generator too early to make the ingredients not cooked, or too late to destroy the taste of the ingredients.
  • the value of the fourth duration is between 30s and 60s.
  • the value of the fourth duration is between 30s and 60s, that is, the fourth duration is a value between 30s and 60s, such as 30s, 35s, 40s, 45s, 55s, 60s, because the heat released when high-temperature steam is used as the heat source is lower than the heat released when hot air is used as the heat source, the fourth time period can be properly extended at this time to avoid prematurely shutting down the steam generator.
  • the ingredients are not steamed or are too late and destroy the taste of the ingredients.
  • the control method of the cooking device further includes: performing control when the temperature in the steamer is within the fourth temperature interval The step of operating the heating device to maintain the temperature in the steamer in the second temperature interval for the first time period, any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval .
  • the temperature in the steamer will be reduced to a certain extent.
  • Determine the temperature in the steam box to determine whether the temperature in the steam box is in the fourth temperature zone to determine whether the temperature in the steam box has dropped too low. If the temperature in the steamer is in the fourth temperature range, it means that there is not much heat loss, the temperature is suitable for cooking, and the next stage can be entered, thereby ensuring the cooking effect.
  • the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature can be properly restored, so as to shorten the time for returning to the temperature and improve the cooking effect.
  • the control method of the cooking device after receiving the step of detecting the feedback signal for placing the ingredients in the steamer, the control method of the cooking device further includes: the temperature in the steamer is lower than any temperature value in the fourth temperature interval In the case of, turn on the heating device to heat the temperature in the steamer to the fourth temperature interval within the fifth time.
  • the temperature in the steamer is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value in the fourth temperature interval, it means that the temperature is too low, in order to ensure that the subsequent cooking can have a higher temperature
  • the starting temperature needs to be reheated by means of the heating device, that is, the heating device is turned on to heat the temperature in the steam box to the fourth temperature range within the fifth time period, so as to ensure that the steam box can quickly return to temperature after opening the door to put the ingredients. After returning to the fourth temperature range, the next stage is entered.
  • heating to the fourth temperature interval within the fifth time period is the same as heating to the first temperature interval within the second duration period of the aforementioned fierce preheating stage, and the control only needs to be as short as possible for the fifth time period and the steam box as high as possible It is sufficient to obtain a balance between the temperatures.
  • the value range of the fifth duration is less than or equal to 30s.
  • the value range of the fifth duration is set to be less than or equal to 30s, that is, the longest recuperation duration cannot exceed 30s, so as to reasonably control the duration of the rapid recuperation phase and improve the cooking effect.
  • the control method of the cooking device after receiving the feedback signal of detecting that the ingredients are placed in the steamer, the control method of the cooking device further includes: calculating the cooking duration of the ingredients according to the types of ingredients and the quality of the ingredients; After the heating device is turned on to heat the temperature in the steamer to the fourth temperature interval within the fifth duration, the control method of the cooking device further includes: calculating the first duration based on the cooking duration and the fifth duration.
  • the rapid warm-up stage and the high-temperature steaming stage are regarded as cooking ingredients, so as mentioned above, the sum of the fifth duration and the first duration corresponding to the two is the cooking duration. Type and quality impact.
  • the specific fifth duration can be counted, and then the cooking duration of the ingredients can be calculated according to the type of ingredients and the quality of the ingredients.
  • the first duration can be calculated by subtracting the fifth duration from the cooking duration. Considering the influence of ingredients and the effect of rapid reheating phase on cooking.
  • the value range of the fourth temperature interval is between 90 ° C and 110 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 110 ° C, that is, the fourth temperature interval is a certain value between 90 ° C and 110 ° C Intervals, such as 90 ° C to 100 ° C, 95 ° C to 105 ° C, and of course 90 ° C to 110 ° C itself, within this temperature range, the temperature can be guaranteed to be suitable for warming, which not only meets the cooking needs, but does not need to be warmed to Higher temperature takes too long.
  • the value range of the fourth temperature interval is between 90 ° C and 96 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 96 ° C, that is, the fourth temperature interval is a certain value between 90 ° C and 96 ° C.
  • An interval such as 90 ° C to 93 ° C, 91 ° C to 95 ° C, 92 ° C to 96 ° C, and of course 90 ° C to 96 ° C itself, since the evaporation temperature of water vapor at normal pressure is 100 ° C, the heating capacity is limited, Therefore, the value of this range is less than the value of the fourth temperature range when the heating device is a hot air device. In this temperature range, it can also ensure that the temperature of the return temperature is suitable, which not only meets the cooking needs, but does not need to return to a higher temperature. Temperature takes too long.
  • the control method of the cooking device further includes: a case where the temperature in the steamer is lower than the preset temperature Next, the step of controlling the operation of the heating device until the temperature in the steam box enters the first temperature interval is performed.
  • the length of time from the end of preheating to the reception of the feedback signal is affected by the speed at which the user places the ingredients.
  • the temperature in the steamer will gradually decrease because the heating device has stopped, and the user The longer the delay in placing ingredients, the lower the temperature in the steamer.
  • the temperature in the steamer is still detected.
  • the heating device is operated again to reheat. On the contrary, if the temperature does not decrease excessively and the feedback signal is received, the subsequent cooking stage is entered.
  • the control method of the cooking device further includes: generating and outputting preheating end information.
  • the preheating end information is generated and output, so that the user knows that the preheating phase is completed, and also reminds the user to put in the ingredients, which increases the convenience of use.
  • the control method of the cooking device further includes: detecting whether the door of the cooking device has completed an opening and closing operation; In case of operation, a feedback signal is generated.
  • the output of the preheating end message is output to detect whether the food is placed. Specifically, when it is detected that the door body has completed an opening and closing operation, it can be considered that the user puts in the food, which simplifies the detection scheme.
  • the step of generating a feedback signal when it is detected that the door body completes an opening and closing operation includes: detecting whether the steam box is placed when the door body is detected to complete an opening and closing operation There are ingredients; when it is detected that ingredients are placed in the steamer, a feedback signal is generated; when it is detected that no ingredients are placed in the steamer, a reminder message is generated and output.
  • a sensor can be used to detect whether food is placed in the steamer.
  • a pressure sensor can be provided at the bottom of the steamer. If a significant pressure change is detected, It is considered that food ingredients are put in, and an image sensor can also be provided inside or outside the steamer to accurately detect whether food ingredients are placed.
  • the sensor runs after the door has completed an opening and closing operation, which can reduce power consumption.
  • a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps of the method for controlling a cooking device according to any of the above technical solutions are implemented, Therefore, it has all the technical effects of the control method of the cooking device, which will not be repeated here.
  • a steam cooking device including a steam box, a hot air device, a steam generator, a storage, and a processor, wherein the hot air device is used to heat the steam box; the steam generator is used to generate steam and Delivered to the steamer; the memory is configured to store the computer program; the processor is configured to execute the computer program to realize: control the hot air equipment to operate at the power of the first hot air equipment in response to the control instruction entering the preheating program, Until the temperature in the steamer enters the first temperature range, the steam generator is controlled to run at the power of the first steam generator for a first period of time, and then the preheating process is ended; the feedback signal that the ingredients placed in the steamer are detected is received; the steam generator is controlled to The second steam generator is operated by power so that the temperature in the steam box is maintained in the second temperature interval for the second duration, wherein any temperature value in the second temperature interval is lower than any temperature value in the first temperature interval Temperature value.
  • the steam cooking device provided by the embodiments of the present application includes a steamer, a hot air device, steam generation, a memory storing a computer program, and a processor executing the stored computer program.
  • the processor executes the computer program to implement the following control strategy.
  • a control instruction to enter the preheating program is received, which may be a corresponding physical key or virtual key set on the steam cooking device, and a preheating program input by the user on the steam cooking device to allow the steam cooking device to perform
  • the cooking operation may also be sent by the user to the steam cooking device through the terminal device or the server.
  • the hot air equipment In response to the control instruction to enter the preheating program, the hot air equipment is controlled to operate at the power of the first hot air equipment, so that the hot air equipment heats the temperature in the steam box to the first temperature interval. And after the temperature in the steam box is heated to the first temperature interval, the steam generator is controlled to run at the power of the first steam generator for a first period of time and then the preheating process is ended, and the preheating process is completed by turning on the hot air equipment and the steam generator successively.
  • the steamer has been heated to a certain temperature, and the temperature in the steamer is quickly increased to the first temperature range for the hot air device to be turned on first, and then the steam generator is turned on, avoiding
  • the steam generated by the steam generator will be condensed by the low-temperature steam box, reducing the generation of condensed water, helping to reduce the water accumulation in the steam box after the cooking is completed, easy for the user to clean up, and can also increase the number of times the water in the water box is used. For example, for steamed fish, the same box of water can be steamed one to two more fish compared to the related art.
  • the ingredients can be placed in the steamer, and it can be started to detect whether the ingredients in the steamer are put in.
  • the step of placing ingredients in the steamer has been completed.
  • the steam generator is controlled to operate with the power of the second steam generator, so that the temperature in the steamer is maintained in the second temperature interval for a second duration, the second temperature interval is a temperature interval suitable for cooking, and the food passes through the second temperature
  • the cooking in the interval can achieve the final cooking effect, and at the same time, any temperature value in the second temperature interval is lower than any temperature value in the first temperature interval, that is, the maximum value of the second temperature interval is lower than the first temperature interval
  • the minimum value makes the steamer be heated to a higher temperature during the preheating process, which effectively shortens the subsequent cooking time, and does not add ingredients during the preheating process, which can shorten the length of time the ingredients are heated and make the cooking dishes fresh and tender Juicy and enhances the taste.
  • the whole cooking process can be divided into at least two stages.
  • it is a fiery fire preheating stage.
  • the ingredients are added to enter the fire and tender steaming stage.
  • the steam generator and hot air equipment are used. Control the temperature in the steamer and cook the ingredients.
  • high-pressure steaming is used, and the large steam quickly penetrates into the food, which can shorten the cooking time and increase the tenderness of the meat.
  • the steam cooking device provided according to the above technical solution of the present application also has the following additional technical features:
  • the processor is further configured to execute a computer program to achieve: before controlling the operation of the steam generator to operate at the second steam generator power, the steam generator is controlled to The power of the second hot air equipment is operated and maintained for a third time period, so that the temperature in the steam box enters the third temperature interval, wherein the power of the second hot air equipment is less than the difference between the rated power of the steam cooking equipment and the maximum power of the steam generator. Any temperature value in the three temperature intervals is lower than any temperature value in the first temperature interval, and higher than or equal to any temperature value in the second temperature interval.
  • the fire and tender steaming stage before the fire and tender steaming stage, it also includes a high temperature water lock stage, which controls the steam generator to operate at maximum power, and controls the hot air equipment to operate at the second hot air equipment power, and makes the steam generator and hot air equipment operate The third duration, so that the temperature in the steamer reaches the third temperature interval.
  • the maximum value of the third temperature interval is less than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, it is not necessary to heat to the high temperature of the fierce preheating stage, but Can not be lower than the temperature of the high-temperature steaming stage.
  • cooking ingredients especially fish
  • the protein on the surface of the fish solidifies quickly, which can lock the internal moisture of the fish and ensure the subsequent taste of the ingredients.
  • the value range of the third temperature interval is between 110 ° C and 130 ° C.
  • the value range of the third temperature interval is set between 110 ° C and 130 ° C, that is, the third temperature interval is a certain range between 110 ° C and 130 ° C, for example, 110 ° C to 120 ° C, 115 °C to 125 °C, 125 °C to 130 °C, of course, including 110 °C to 130 °C itself, in this interval can ensure that the protein in fish can be denatured at high temperature, quickly solidify, and play the role of water lock.
  • the value of the third duration is between 10s and 40s.
  • the value of the third duration is between 10s and 40s, that is, the third duration is a value between 10s and 40s, such as 10s, 20s, 30s, and 40s.
  • the upper limit value can avoid the problem that the ingredients are heated for too long in the third temperature range that is too high and the meat becomes hard, ensuring that the steamed fish can be tender and juicy, and the taste is good.
  • the processor is further configured to execute a computer program to realize: turning off the steam generator for a fourth time period before the end of cooking.
  • the value of the fourth duration is between 20s and 40s.
  • the value range of the fourth duration is set between 20s and 40s, that is, the fourth duration is a value between 20s and 40s, such as 20s, 25s, 35s, 40s, to avoid shutting down the steam generator and The time of the hot air equipment is too early, so that the ingredients are not steamed, or too late to destroy the taste of the ingredients.
  • the processor is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal of detecting the placement of ingredients in the steamer, the temperature in the steamer is within the fourth temperature interval In the case of, the operation of controlling the steam generator to operate at the power of the second steam generator is performed, and any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the second temperature interval.
  • the temperature in the steamer will be reduced to a certain extent.
  • Determine the temperature in the steam box to determine whether the temperature in the steam box is in the fourth temperature zone to determine whether the temperature in the steam box has dropped too low. If the temperature in the steamer is in the fourth temperature range, it means that there is not much heat loss, the temperature is suitable for cooking, and the next stage can be entered, thereby ensuring the cooking effect.
  • the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature can be properly restored, so as to shorten the time for returning to the temperature and improve the cooking effect.
  • the processor is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal that the food ingredient is placed in the steamer, the temperature in the steamer is lower than the fourth temperature interval In the case of any temperature value within, turn on the steam generator and / or hot air equipment until the temperature in the steam box enters the fourth temperature range.
  • the temperature in the steamer is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value in the fourth temperature interval, it means that the temperature is too low, in order to ensure that the subsequent cooking can have a higher temperature
  • the initial temperature so you need to use the steam generator and / or hot air equipment to reheat, that is, turn on the steam generator and / or hot air equipment to heat the temperature in the steam box to the fourth temperature range, to ensure that after opening the door to put the ingredients, steam It can quickly return to temperature inside the box. After returning to the fourth temperature range, the next stage is entered.
  • the value range of the fourth temperature interval is between 90 ° C and 110 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 110 ° C, that is, the fourth temperature interval is an interval between 90 ° C and 110 ° C, for example, 90 ° C to 100 ° C, 95 °C to 105 °C, of course, including 90 °C to 110 °C itself, in this temperature range, you can ensure that the temperature of the temperature is suitable, not only meet the cooking needs, but do not have to return to a higher temperature and take too long .
  • the processor is further configured to execute a computer program to achieve: after the preheating process is completed, when the temperature in the steamer is lower than the preset temperature, the processor enters the preheating program again. Control instruction.
  • the length of time from the end of preheating to the reception of the feedback signal is affected by the speed at which the user places the ingredients.
  • the temperature in the steamer It will gradually drop, and the longer the user delays placing the ingredients, the lower the temperature in the steamer will be.
  • the control command to enter the preheating program is generated again to reheat.
  • the subsequent cooking stage is entered.
  • the processor is further configured to execute a computer program to realize: in the case where the warm-up program ends, generate and output warm-up end information.
  • the preheating end information is generated and output, so that the user knows that the preheating phase is completed, and also reminds the user to put in the ingredients, which increases the convenience of use.
  • the processor is further configured to execute a computer program to realize: after generating and outputting the preheating end information, detecting whether the door body of the steam cooking device has completed an opening and closing operation; When the body completes one opening and closing operation, a feedback signal is generated.
  • the output of the preheating end message is output to detect whether the food is placed. Specifically, when it is detected that the door body has completed an opening and closing operation, it can be considered that the user puts in the food, which simplifies the detection scheme.
  • the processor executes a computer program to generate a feedback signal when it detects that the door has completed an opening and closing operation, including: when it is detected that the door has completed an opening and closing operation To detect whether there is food in the steamer; generate a feedback signal when it detects that there is food in the steamer; generate and output a warning message when it detects that there is no food in the steamer.
  • a sensor can be used to detect whether food is placed in the steamer.
  • a pressure sensor can be provided at the bottom of the steamer. If a significant pressure change is detected, It is considered that food ingredients are put in, and an image sensor can also be provided inside or outside the steamer to accurately detect whether food ingredients are placed. If the food is placed after the opening and closing operation is completed, it is determined that the placement is successful, and a feedback signal is generated to enter the subsequent stage; if the food is not detected after the opening and closing operation is completed, a reminder message is generated and output to remind the user Put the ingredients, because after the preheating, the temperature in the steamer will gradually decrease over time.
  • the processor is further configured to execute a computer program to realize: when the feedback signal is received, obtain the cooking duration of the ingredients.
  • the cooking duration of the ingredients can be obtained, which can be used to control the duration of subsequent cooking stages to achieve an optimized cooking effect.
  • the cooking duration may be received by the user or calculated by the cooking device.
  • the processor executes the computer program to obtain the cooking time of the ingredients, including: calculating the cooking time according to the type of the ingredients and the quality of the ingredients.
  • the cooking time is calculated according to the type of food and the quality of the food, that is, different types of food and different quality of food correspond to different cooking time, which helps In order to reasonably control the cooking time, to ensure that the ingredients put in each time have a better cooking effect.
  • the processor is further configured to execute a computer program to realize: displaying the cooking time.
  • a display screen may be provided on the steam cooking device to display the cooking time, or the cooking time may be sent to the terminal device, so that the user can view the cooking time without reaching the steam cooking device.
  • the processor is further configured to execute a computer program to implement: determining the second duration according to the cooking duration, which is longer than or equal to the second duration.
  • the cooking duration can be further used to determine the second duration of the fiery steaming stage.
  • the cooking time refers to the length of time the steam cooking equipment works after the ingredients are placed in the steam box.
  • the cooking duration is equal to the second duration; when the cooking process also includes high temperature lock water In the phase, the cooking duration is equal to the sum of the second duration and the third duration; when the entire cooking process further includes a virtual steaming and replenishment phase, the corresponding fourth duration also belongs to the cooking duration.
  • the value of the second duration can be calculated according to the cooking duration of the phases corresponding to the other cooking phases (such as the third duration and the fourth duration) included in the plan, except for the high-heat tenderization and steaming phase, and then complete the corresponding cooking control.
  • the processor executes the computer program to control the operation of the steam generator at the power of the second steam generator, and at the same time controls the operation of the hot air equipment.
  • the fiery steaming stage also involves the control of the hot air equipment, that is, the hot air equipment and the steam generator jointly provide the heat required for cooking, which can share the heat load of the steam generator and help shorten the fire.
  • the second duration corresponding to the stage further reduces the water accumulation in the steamer and helps increase the number of times the water in the water box is used.
  • the operation of controlling the operation of the hot air equipment includes: starting timing; when the temperature in the steamer is lower than any temperature value in the second temperature range, controlling the hot air equipment to the third hot air equipment Power operation; when the temperature in the steamer is higher than any temperature value in the second temperature interval or the timing duration reaches the second duration, turn off the hot air equipment.
  • a specific control scheme for the hot air equipment in the fierce steaming stage is provided.
  • the timing starts from entering the fierce steaming stage and ends when the timing reaches the second duration.
  • the hot air equipment can be turned off.
  • the fierce steaming stage continuously detect the temperature in the steamer and determine its relationship with the second temperature interval. When the temperature in the steamer is within the second temperature interval or higher than the maximum value of the second temperature interval, There is no need to operate hot air equipment.
  • the hot air equipment is controlled to operate at the power of the third hot air equipment, which can be heated to an intermediate temperature value in the second temperature area to avoid rapid temperature It falls below the minimum value of the second temperature range, causing frequent opening and closing of hot air equipment.
  • the main steaming stage is the main cooking stage. In the control process, the hot air equipment is turned on and off to control the temperature in the steam box within the second temperature range, which stabilizes the cooking temperature and helps improve the cooking effect.
  • the power of the first hot air equipment is the maximum power of the hot air equipment.
  • the power of the first hot air equipment is set to the maximum power of the hot air equipment, that is, during preheating, in order to ensure the effect of rapid preheating, the hot air equipment is operated at the maximum power.
  • the first steam generator power is the maximum power of the steam generator.
  • the power of the first steam generator is set to the maximum power of the steam generator, that is, during preheating, in order to ensure the effect of rapid preheating, the steam generator is operated at maximum power.
  • the second steam generator power is the maximum power of the steam generator.
  • the power of the second steam generator is set to the maximum power of the steam generator, that is, in the tenderizing stage of the large fire, in order to ensure that a large amount of steam quickly penetrates into the food, shortens the cooking time, increases the tenderness of the fish, and generates steam
  • the device runs at maximum power.
  • the value range of the first temperature interval is between 130 ° C and 160 ° C.
  • the value range of the first temperature interval is set between 130 °C and 160 °C, that is, the first temperature interval is a certain interval between 130 °C and 160 °C, such as 145 °C to 150 °C, 150 °C to 160 °C, 155 °C to 160 °C, of course, including 130 °C to 160 °C itself, in this temperature range, can ensure that the preheating effect is obvious, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 99 ° C and 120 ° C.
  • the value range of the second temperature range is set between 99 ° C and 120 ° C, that is, the second temperature range is a certain range between 99 ° C and 120 ° C, for example, 99 ° C to 105 ° C, 100 °C to 110 °C, 115 °C to 120 °C, of course, including 99 °C to 120 °C itself, in this temperature range, can ensure that the food is quickly heated to cooked in the steamer, shorten the cooking time, increase the tenderness of fish .
  • the value range of the first duration is between 30s and 60s.
  • the value range of the first duration is set between 30s and 60s, that is, the first duration is a value between 30s and 60s, such as 30s, 35s, 45s, 55s, 60s, to ensure the first The duration will not be too long and the user will have to wait too long. It also ensures that the first duration will not be too short, which will make the preheating effect insufficient, and will help to control the steam consumption, save water and reduce the accumulated water.
  • a control method of a steam cooking device the steam cooking device includes a steam box, a hot air device, and a steam generator, the hot air device is used to heat the steam box, and the steam generator is used to generate and deliver steam
  • the control method of the steam cooking equipment includes: in response to the control instruction to enter the preheating program, the hot air equipment is controlled to operate at the power of the first hot air equipment until the temperature in the steamer enters the first temperature interval, and the steam generator is controlled to After the first steam generator runs for the first period of time, the preheating process ends; it receives the feedback signal that the ingredients placed in the steamer are detected; the steam generator is controlled to operate at the second steam generator power so that the temperature in the steamer is at the Maintained in the second temperature interval for two time periods, wherein any temperature value in the second temperature interval is lower than any temperature value in the first temperature interval.
  • a method for controlling a steam cooking device provided by an embodiment of the present application.
  • the steam cooking device includes a steam box, a hot air device, and a steam generator.
  • a control instruction to enter a preheating program is received, which may be a steam cooking device
  • Corresponding physical buttons or virtual buttons are set on the preheating program input by the user on the steam cooking device to allow the steam cooking device to perform the cooking operation, or the user may send it to the steam cooking device through the terminal device or the server.
  • the hot air equipment is controlled to operate at the power of the first hot air equipment, so that the hot air equipment heats the temperature in the steam box to the first temperature interval.
  • the steam generator is controlled to run at the power of the first steam generator for a first period of time and then the preheating process is ended, and the preheating process is completed by turning on the hot air equipment and the steam generator successively.
  • the steamer has been heated to a certain temperature, and the temperature in the steamer is quickly increased to the first temperature range for the hot air device to be turned on first, and then the steam generator is turned on, avoiding
  • the steam generated by the steam generator will be condensed by the low-temperature steam box, reducing the generation of condensed water, helping to reduce the water accumulation in the steam box after the cooking is completed, easy for the user to clean up, and can also increase the number of times the water in the water box is used. For example, for steamed fish, the same box of water can be steamed one to two more fish compared to the related art.
  • the ingredients can be placed in the steamer, and it can be started to detect whether the ingredients in the steamer are put in.
  • the step of placing ingredients in the steamer has been completed.
  • the steam generator is controlled to operate with the power of the second steam generator, so that the temperature in the steamer is maintained in the second temperature interval for a second duration, the second temperature interval is a temperature interval suitable for cooking, and the food passes through the second temperature
  • the cooking in the interval can achieve the final cooking effect, and at the same time, any temperature value in the second temperature interval is lower than any temperature value in the first temperature interval, that is, the maximum value of the second temperature interval is lower than the first temperature interval
  • the minimum value makes the steamer be heated to a higher temperature during the preheating process, which effectively shortens the subsequent cooking time, and does not add ingredients during the preheating process, which can shorten the length of time the ingredients are heated and make the cooking dishes fresh and tender Juicy and enhances the taste.
  • the control method of the steam cooking equipment can be divided into at least two stages.
  • the preheating process it is a fierce fire preheating stage.
  • the ingredients are added to enter the fire and tender steaming stage.
  • the heater and hot air equipment control the temperature in the steamer and cook the ingredients.
  • high-pressure steaming is used, and the large steam quickly penetrates into the food, which can shorten the cooking time and increase the tenderness of the meat.
  • control method of the steam cooking device provided according to the above technical solution of the present application also has the following additional technical features:
  • the control method of the steam cooking apparatus before the operation of controlling the steam generator to operate at the power of the second steam generator, the control method of the steam cooking apparatus further includes: controlling the steam generator to the maximum power and the hot air equipment to the second hot air equipment power Operate and keep for a third period of time so that the temperature in the steam box enters the third temperature range, where the power of the second hot air equipment is less than the difference between the rated power of the steam cooking equipment and the maximum power of the steam generator. Any temperature value is lower than any temperature value in the first temperature interval, and higher than or equal to any temperature value in the second temperature interval.
  • the fire and tender steaming stage before the fire and tender steaming stage, it also includes a high temperature water lock stage, which controls the steam generator to operate at maximum power, and controls the hot air equipment to operate at the second hot air equipment power, and makes the steam generator and hot air equipment operate The third duration, so that the temperature in the steamer reaches the third temperature interval.
  • the maximum value of the third temperature interval is less than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, it is not necessary to heat to the high temperature of the fierce preheating stage, but Can not be lower than the temperature of the high-temperature steaming stage.
  • cooking ingredients especially fish
  • the protein on the surface of the fish solidifies quickly, which can lock the internal moisture of the fish and ensure the subsequent taste of the ingredients.
  • the value range of the third temperature interval is between 110 ° C and 130 ° C.
  • the value range of the third temperature interval is set between 110 ° C and 130 ° C, that is, the third temperature interval is a certain range between 110 ° C and 130 ° C, for example, 110 ° C to 120 ° C, 115 °C to 125 °C, 125 °C to 130 °C, of course, including 110 °C to 130 °C itself, in this interval can ensure that the protein in fish can be denatured at high temperature, quickly solidify, and play the role of water lock.
  • the value of the third duration is between 10s and 40s.
  • the value of the third duration is between 10s and 40s, that is, the third duration is a value between 10s and 40s, such as 10s, 20s, 30s, and 40s.
  • the upper limit value can avoid the problem that the ingredients are heated for too long in the third temperature range that is too high and the meat becomes hard, ensuring that the steamed fish can be tender and juicy, and the taste is good.
  • the control method of the steam cooking apparatus further includes: turning off the steam generator for a fourth period of time before the end of cooking.
  • the value of the fourth duration is between 20s and 40s.
  • the value range of the fourth duration is set between 20s and 40s, that is, the fourth duration is a value between 20s and 40s, such as 20s, 25s, 35s, 40s, to avoid shutting down the steam generator and The time of the hot air equipment is too early, so that the ingredients are not steamed, or too late to destroy the taste of the ingredients.
  • the control method of the steam cooking device after receiving the step of detecting the feedback signal of the ingredients placed in the steamer, the control method of the steam cooking device further includes: when the temperature in the steamer is in the fourth temperature interval, executing The operation of controlling the steam generator to operate at the power of the second steam generator, any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the second temperature interval.
  • the control method of the steam cooking equipment is followed by a rapid warm-up stage after the fiery fire preheating stage. Since the door of the steamer needs to be opened when placing the ingredients, the temperature in the steamer will be to a certain extent.
  • the temperature in the steamer needs to be obtained to determine whether the temperature in the steamer is in the fourth temperature zone to determine whether the temperature in the steamer has dropped too low. If the temperature in the steamer is in the fourth temperature range, it means that there is not much heat loss, the temperature is suitable for cooking, and the next stage can be entered, thereby ensuring the cooking effect.
  • the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature can be properly restored, so as to shorten the time for returning to the temperature and improve the cooking effect.
  • the control method of the steam cooking device after receiving the feedback signal of detecting that the ingredients are placed in the steamer, the control method of the steam cooking device further includes: the temperature in the steamer is lower than any temperature in the fourth temperature interval In case of the value, turn on the steam generator and / or hot air equipment until the temperature in the steam box enters the fourth temperature range.
  • the temperature in the steamer is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value in the fourth temperature interval, it means that the temperature is too low, in order to ensure that the subsequent cooking can have a higher temperature
  • the initial temperature so you need to use the steam generator and / or hot air equipment to reheat, that is, turn on the steam generator and / or hot air equipment to heat the temperature in the steam box to the fourth temperature range, to ensure that after opening the door to put the ingredients, steam It can quickly return to temperature inside the box. After returning to the fourth temperature range, the next stage is entered.
  • the value range of the fourth temperature interval is between 90 ° C and 110 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 110 ° C, that is, the fourth temperature interval is an interval between 90 ° C and 110 ° C, for example, 90 ° C to 100 ° C, 95 °C to 105 °C, of course, including 90 °C to 110 °C itself, in this temperature range, you can ensure that the temperature of the temperature is suitable, not only meet the cooking needs, but do not have to return to a higher temperature and take too long .
  • control method of the steam cooking device further includes: after the preheating procedure ends, when the temperature in the steamer is lower than the preset temperature, generating a control instruction to enter the preheating procedure again.
  • the length of time from the end of preheating to the reception of the feedback signal is affected by the speed at which the user places the ingredients.
  • the temperature in the steamer It will gradually drop, and the longer the user delays placing the ingredients, the lower the temperature in the steamer will be.
  • the control command to enter the preheating program is generated again to reheat.
  • the subsequent cooking stage is entered.
  • control method of the steam cooking device further includes: generating and outputting preheating end information when the preheating program ends.
  • the preheating end information is generated and output, so that the user knows that the preheating phase is completed, and also reminds the user to put in the ingredients, which increases the convenience of use.
  • the control method of the steam cooking device further includes: detecting whether the door body of the steam cooking device has completed an opening and closing operation; In the case of opening and closing operation, a feedback signal is generated.
  • the output of the preheating end message is output to detect whether the food is placed. Specifically, when it is detected that the door body has completed an opening and closing operation, it can be considered that the user puts in the food, which simplifies the detection scheme.
  • the step of generating a feedback signal when it is detected that the door body completes an opening and closing operation includes: detecting whether the steam box is placed when the door body is detected to complete an opening and closing operation There are ingredients; when it is detected that ingredients are placed in the steamer, a feedback signal is generated; when it is detected that no ingredients are placed in the steamer, a reminder message is generated and output.
  • a sensor can be used to detect whether food is placed in the steamer.
  • a pressure sensor can be provided at the bottom of the steamer. If a significant pressure change is detected, It is considered that food ingredients are put in, and an image sensor can also be provided inside or outside the steamer to accurately detect whether food ingredients are placed. If the food is placed after the opening and closing operation is completed, it is determined that the placement is successful, and a feedback signal is generated to enter the subsequent stage; if the food is not detected after the opening and closing operation is completed, a reminder message is generated and output to remind the user Put the ingredients, because after the preheating, the temperature in the steamer will gradually decrease over time.
  • control method of the steam cooking device further includes: when the feedback signal is received, acquiring the cooking duration of the food ingredients.
  • the cooking duration of the ingredients can be obtained, which can be used to control the duration of subsequent cooking stages to achieve an optimized cooking effect.
  • the cooking duration may be received by the user or calculated by the cooking device.
  • the operation of obtaining the cooking time of the ingredients includes: calculating the cooking time according to the type of the ingredients and the quality of the ingredients.
  • the cooking time is calculated according to the type of food and the quality of the food, that is, different types of food and different quality of food correspond to different cooking time, which helps In order to reasonably control the cooking time, to ensure that the ingredients put in each time have a better cooking effect.
  • control method of the steam cooking device further includes: displaying the cooking time.
  • a display screen may be provided on the steam cooking device to display the cooking time, or the cooking time may be sent to the terminal device, so that the user can view the cooking time without reaching the steam cooking device.
  • control method of the steam cooking device further includes: determining a second duration according to the cooking duration, the cooking duration being greater than or equal to the second duration.
  • the cooking duration can be further used to determine the second duration of the fiery steaming stage.
  • the cooking time refers to the length of time the steam cooking equipment works after the ingredients are placed in the steam box.
  • the control method of the steam cooking equipment includes only the fierce fire preheating stage and the large fire tender steaming stage, or only the fierce fire preheating stage, the rapid warming stage and the large fire tender steaming stage, the cooking duration is equal to the second duration; when steam cooking When the control method of the appliance also includes a high-temperature water lock phase, the cooking duration is equal to the sum of the second duration and the third duration; when the control method of the steam cooking device further includes a virtual steam replenishment phase, the corresponding fourth duration is also Be part of cooking time.
  • the value of the second duration can be calculated according to the cooking duration of the phases corresponding to the other cooking phases (such as the third duration and the fourth duration) included in the plan, except for the high-heat tenderization and steaming phase, and then the corresponding cooking control is completed.
  • control method of the steam cooking appliance while controlling the operation of the steam generator at the power of the second steam generator, the control method of the steam cooking appliance further includes controlling the operation of the hot air appliance.
  • the fiery steaming stage also involves the control of the hot air equipment, that is, the hot air equipment and the steam generator jointly provide the heat required for cooking, which can share the heat load of the steam generator and help shorten the fire.
  • the second duration corresponding to the stage further reduces the water accumulation in the steamer and helps increase the number of times the water in the water box is used.
  • the operation of controlling the operation of the hot air equipment includes: starting timing; when the temperature in the steamer is lower than any temperature value in the second temperature range, controlling the hot air equipment to the third hot air equipment Power operation; when the temperature in the steamer is higher than any temperature value in the second temperature interval or the timing duration reaches the second duration, turn off the hot air equipment.
  • a specific control scheme for the hot air equipment in the fierce steaming stage is provided.
  • the timing starts from entering the fierce steaming stage and ends when the timing reaches the second duration.
  • the hot air equipment can be turned off.
  • the fierce steaming stage continuously detect the temperature in the steamer and determine its relationship with the second temperature interval. When the temperature in the steamer is within the second temperature interval or higher than the maximum value of the second temperature interval, There is no need to operate hot air equipment.
  • the hot air equipment is controlled to operate at the power of the third hot air equipment, which can be heated to an intermediate temperature value in the second temperature area to avoid rapid temperature It falls below the minimum value of the second temperature range, causing frequent opening and closing of hot air equipment.
  • the main steaming stage is the main cooking stage. In the control process, the hot air equipment is turned on and off to control the temperature in the steam box within the second temperature range, which stabilizes the cooking temperature and helps improve the cooking effect.
  • the power of the first hot air equipment is the maximum power of the hot air equipment.
  • the power of the first hot air equipment is set to the maximum power of the hot air equipment, that is, during preheating, in order to ensure the effect of rapid preheating, the hot air equipment is operated at the maximum power.
  • the first steam generator power is the maximum power of the steam generator.
  • the power of the first steam generator is set to the maximum power of the steam generator, that is, during preheating, in order to ensure the effect of rapid preheating, the steam generator is operated at maximum power.
  • the second steam generator power is the maximum power of the steam generator.
  • the power of the second steam generator is set to the maximum power of the steam generator, that is, in the tenderizing stage of the large fire, in order to ensure that a large amount of steam quickly penetrates into the food, shortens the cooking time, increases the tenderness of the fish, and generates steam
  • the device runs at maximum power.
  • the value range of the first temperature interval is between 130 ° C and 160 ° C.
  • the value range of the first temperature interval is set between 130 °C and 160 °C, that is, the first temperature interval is a certain interval between 130 °C and 160 °C, such as 145 °C to 150 °C, 150 °C to 160 °C, 155 °C to 160 °C, of course, including 130 °C to 160 °C itself, in this temperature range, can ensure that the preheating effect is obvious, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 99 ° C and 120 ° C.
  • the value range of the second temperature range is set between 99 ° C and 120 ° C, that is, the second temperature range is a certain range between 99 ° C and 120 ° C, for example, 99 ° C to 105 ° C, 100 °C to 110 °C, 115 °C to 120 °C, of course, including 99 °C to 120 °C itself, in this temperature range, can ensure that the food is quickly heated to cooked in the steamer, shorten the cooking time, increase the tenderness of fish .
  • the value range of the first duration is between 30s and 60s.
  • the value range of the first duration is set between 30s and 60s, that is, the first duration is a value between 30s and 60s, such as 30s, 35s, 45s, 55s, 60s, to ensure the first The duration will not be too long and the user will have to wait too long. It also ensures that the first duration will not be too short, which will make the preheating effect insufficient, and will help to control the steam consumption, save water and reduce the accumulated water.
  • a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps of the method for controlling the steam cooking device according to any one of the above technical solutions are implemented Therefore, it has all the technical effects of the control method of the steam cooking device, which will not be repeated here.
  • FIG. 1 shows a schematic structural diagram of a cooking device according to an embodiment of the present application
  • Figure 2 shows the curves of the temperature of the center of the steaming box and the temperature of the back of the fish steamed by the gas stove over time
  • Fig. 3 shows the curves of the central temperature of the steamer and the temperature of the center of the fish back with time in the commercial steamer for steaming fish;
  • FIG. 4 shows a schematic flowchart of a method for controlling a cooking device according to the first embodiment of the present application
  • FIG. 5 shows a schematic flowchart of a method for controlling a cooking device according to a second embodiment of the present application
  • FIG. 6 shows a schematic flowchart of a control method of a cooking device according to a third embodiment of the present application.
  • FIG. 7 shows a schematic flowchart of a control method of a cooking device according to a fourth embodiment of the present application.
  • FIG. 8 shows a schematic flowchart of a control method of a cooking device according to a fifth embodiment of the present application.
  • FIG. 9 shows a schematic flowchart of a control method of a cooking device according to a sixth embodiment of the present application.
  • FIG. 10 shows a schematic flowchart of a method for controlling a cooking device according to a seventh embodiment of the present application.
  • FIG. 11 shows a schematic flowchart of a control method of a cooking device according to an eighth embodiment of the present application.
  • FIG. 12 is a schematic diagram showing the temperature-time relationship of the four-stage tender steaming method at different cooking stages according to an embodiment of the present application
  • FIG. 13 shows a curve of temperature change with time in a steam box of a four-stage tender steaming method according to an embodiment of the present application
  • FIG. 14 is a schematic diagram showing the temperature-time relationship of the five-stage tender steaming method at different cooking stages according to another embodiment of the present application.
  • FIG. 16 shows a histogram of sensory evaluation results of a five-stage tender steaming method according to another embodiment of the present application.
  • FIG. 17 shows a schematic structural diagram of a steam cooking device according to an embodiment of the present application.
  • FIG. 18 shows a schematic flowchart of a control method of a steam cooking device according to the first embodiment of the present application
  • FIG. 19 shows a schematic flowchart of a control method of a steam cooking device according to a second embodiment of the present application.
  • FIG. 20 shows a schematic flowchart of a control method of a steam cooking device according to a third embodiment of the present application.
  • FIG. 21 shows a schematic flowchart of a control method of a steam cooking device according to a fourth embodiment of the present application.
  • FIG. 22 shows a schematic flowchart of a control method of a steam cooking device according to a fifth embodiment of the present application.
  • FIG. 23 shows a schematic flowchart of a control method of a steam cooking device according to a sixth embodiment of the present application.
  • FIG. 24 shows a schematic flowchart of a control method of a steam cooking device according to a seventh embodiment of the present application.
  • 25 shows a schematic diagram of the temperature-time relationship at different cooking stages of the control method of the steam cooking device according to the seventh embodiment of the present application.
  • FIG. 26 shows a schematic diagram of the temperature-time relationship at different cooking stages of the control method of the steam cooking device according to a specific embodiment of the present application.
  • the cooking device, the control method of the cooking device, the steam cooking device, the control method of the steam cooking device, and the computer-readable storage medium provided according to the embodiments of the present application are described below with reference to FIGS. 1 to 26.
  • an embodiment of the first aspect of the present application provides a cooking apparatus 1 including a steamer (not shown in the figure), a heating device (not shown in the figure), a storage 12 and a processor 14, Among them, the heating device is used to heat the steamer; the memory 12 is configured to store a computer program; the processor 14 is configured to execute the computer program to achieve: control the operation of the heating device until the temperature in the steamer enters the first Temperature interval; receiving the feedback signal of detecting the ingredients placed in the steamer; controlling the operation of the heating device, so that the temperature in the steamer is maintained in the second temperature interval within the first time period.
  • the cooking apparatus 1 provided by the embodiment of the present application includes a steamer, a heating device, a memory 12 storing a computer program, and a processor 14 executing the stored computer program.
  • the processor 14 executes the computer program to implement the following control strategy. First, control the heating device to heat the temperature in the steamer to the first temperature zone to achieve preheating, so that before putting the ingredients in the steamer, the steamer has been heated to a certain temperature, which can increase the initial cooking temperature, effective To shorten the subsequent cooking time, and do not add ingredients during the preheating process, it can shorten the heating time of the ingredients, so that the dishes are fresh and juicy, and enhance the taste.
  • the ingredients can be placed in the steamer, and it can be started to detect whether the ingredients in the steamer are put in.
  • the step of placing ingredients in the steamer has been completed.
  • control the operation of the heating device so that the temperature in the steamer is maintained in the second temperature interval for a first duration, the second temperature interval is a temperature interval suitable for cooking, and the cooking of the ingredients through the second temperature interval can reach the final cooking effect.
  • the cooking device 1 is a steam oven, such as a micro-steaming oven, a steaming oven, or a pure steaming oven, and the food to be cooked is fish.
  • the cooking time for steamed fish depends on the temperature at which different types of fish mature.
  • the research found that when the temperature of the center of the fish's back is used as the detection object, the accuracy of the fish's maturity is judged. When the temperature of the center of the fish's back reaches a certain value, the fish is considered mature and the cooking can be ended.
  • further studies have been made to obtain the cooking curves of steamed fish on gas stoves and steamed fish in commercial steamers as shown in Figures 2 and 3, specifically the curves of the central temperature of the steamer and the temperature of the back of the fish as a function of time.
  • the relationship between the temperature and the temperature of the center of the fish back can convert the inconveniently detected temperature of the center of the fish back into the temperature in the steam box, and the temperature in the steam box can be controlled to realize the control of the temperature of the center of the fish back, thereby improving the program.
  • the feasibility can also be judged whether the steamed fish is mature according to the temperature of the center of the back of the fish. By comparing the difference between this type of curve and the existing steam furnace, the key factors of fish steaming are grasped: preheating with fierce fire, rapid reheating, and fierce steaming with fire. Further, through a large number of experiments, the cooking curve with good steamed fish effect is summarized, and the whole cooking process is divided into at least two stages.
  • the cooking process of the present application is initially started when a cooking instruction is received, and corresponding physical buttons or virtual buttons can be set on the cooking device 1, and the user inputs the cooking instruction on the cooking device 1, or the user can use the terminal device Or the server sends to the cooking device 1.
  • the heating device may be a hot air device, or a steam generator of a steam furnace may be directly used.
  • hot air equipment priority is given to preheating with hot air equipment, which can cause the wall temperature of the steamer to increase accordingly, avoiding subsequent steam entering the steamer to be condensed by the low-temperature steamer, thereby reducing the generation of condensate and helping to reduce
  • the accumulated water in the steam box is convenient for the user to clean up, and the number of times of use of the water in the water box can also be increased.
  • the steam generator it can be understood that the steam generator needs to generate high-temperature steam at this time, which can play the role of heating the steam box, and no additional equipment is provided for heating, which simplifies the steam furnace.
  • the structure also simplifies the control scheme.
  • the memory 12 may include a large-capacity memory for data or instructions.
  • the memory 12 may include a hard disk drive (Hard Disk Drive, HDD), floppy disk drive, flash memory, optical disk, magneto-optical disk, magnetic tape, or Universal Serial Bus (USB) drive or two or more A combination of multiple of these.
  • the memory 12 may include removable or non-removable (or fixed) media.
  • the storage 12 may be internal or external to the disaster recovery device of the integrated gateway.
  • the memory 12 is a non-volatile solid-state memory.
  • the memory 12 includes read-only memory (ROM).
  • the ROM may be mask programmed ROM, programmable ROM (PROM), erasable PROM (EPROM), electrically erasable PROM (EEPROM), electrically erasable ROM (EAROM) or flash memory or A combination of two or more of these.
  • the foregoing processor 14 may include a central processing unit (CPU), or a specific integrated circuit (Application Specific Integrated Circuit, ASIC), or may be configured as one or more integrated circuits for implementing embodiments of the present application, and the processor 14 may also be Microcontrollers, such as microcontrollers and other embedded controllers, to realize intelligent identification and automatic control of the system.
  • CPU central processing unit
  • ASIC Application Specific Integrated Circuit
  • the processor 14 executes a computer program to control the operation of the heating device until the temperature in the steamer enters the first temperature interval, which includes: turning on the heating device to change the temperature in the steamer within the second duration The temperature is heated to the first temperature interval; turn off the heating device.
  • a specific control scheme for the fiery fire preheating stage is provided.
  • the heating device is turned on to start heating, and the goal is to heat to the first temperature interval, but at the same time, the operating time of the heating device needs to be controlled, that is, the second duration In order to avoid too long preheating and reduce user experience.
  • the second duration the higher the temperature in the steamer.
  • the second duration cannot be too long, so a reasonable first temperature interval should be given as a pre- Thermal target temperature range, and give a reasonable maximum preheating time.
  • the second duration of the heating device reaches the longest preheating time
  • the temperature in the steamer must reach the minimum of the first temperature interval Value, so it is only necessary to obtain a balance between the shortest second time and the highest steamer temperature when controlling. Specifically, when the control is executed, the timer is started while the heating device is turned on.
  • the heating device is turned off to reasonably control the second duration of preheating to ensure user experience, and at the same time to control the preheating temperature reasonably to reduce unnecessary energy consumption and improve energy efficiency, while shortening the second duration.
  • the value range of the second duration is less than or equal to 6 min.
  • the value range of the second duration is set to be less than or equal to 6 min, that is, the maximum warm-up duration cannot exceed 6 min, thereby reasonably controlling the duration of the fierce warm-up phase, and improving the user experience as much as possible. It can be understood that, during specific control, the actual value of the second duration is affected by the heating power and the heating environment.
  • the value range of the first temperature interval is between 130 ° C and 160 ° C.
  • the value range of the first temperature interval is set to be between 130 ° C and 160 ° C, that is, the first temperature interval is a certain range between 130 ° C and 160 ° C
  • the first temperature interval is a certain range between 130 ° C and 160 ° C
  • 145 °C to 150 °C, 150 °C to 160 °C, 155 °C to 160 °C can ensure that the preheating effect is obvious, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 99 ° C and 120 ° C.
  • the value range of the second temperature interval is set between 99 ° C and 120 ° C, that is, the second temperature interval is a certain range between 99 ° C and 120 ° C
  • 99 °C to 105 °C, 100 °C to 110 °C, 115 °C to 120 °C of course, including 99 °C to 120 °C itself, in this temperature range, you can ensure that the food is quickly heated to cooked in the steamer, Shorten the cooking time and increase the tenderness of the fish.
  • the value range of the first temperature interval is between 90 ° C and 100 ° C.
  • the value range of the first temperature interval is set to be between 90 ° C and 100 ° C, that is, the first temperature range is between 90 ° C and 100 ° C.
  • the interval for example, 90 ° C to 96 ° C, of course, also includes 90 ° C to 100 ° C itself, because the evaporation temperature of water vapor at normal pressure is 100 ° C, and the heating capacity is limited, so the value of this range is less than when the heating device is a hot air device
  • the value of the first temperature interval, in this temperature interval can also ensure the preheating effect, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 98 ° C and 100 ° C.
  • the value range of the second temperature interval is set between 98 ° C and 100 ° C, that is, the second temperature range is between 98 ° C and 100 ° C.
  • the range such as 98 °C to 99 °C, of course also includes 98 °C to 100 °C itself, because the evaporation temperature of water vapor at normal pressure is 100 °C, the heating capacity is limited, so the value of this range is less than when the heating device is a hot air device
  • the value of the second temperature interval, in this temperature interval can also ensure that the ingredients are quickly heated to cooked in the steamer, shortening the cooking time, and increasing the tenderness of the fish.
  • the processor 14 executes a computer program to control the operation of the heating device so that the temperature in the steamer is maintained at the second temperature interval within the first time period, including: controlling the heating device to operate at maximum power The first period of time to maintain the temperature in the steamer in the second temperature range.
  • a specific control scheme for the tender steaming stage which uses the maximum power to cook under the required power conditions, that is, the maximum power that the heating device can provide, so that the large steam quickly penetrates into the food Inside, shorten the cooking time and increase the tenderness of the fish.
  • the heating device is a hot air device
  • the hot air device includes a heat source and a fan, the air is heated by the heat source, and then the heated air is blown out by the fan, so that the temperature in the steamer is increased, and the power of the heating device is specifically the heat source The power.
  • the processor 14 is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal of the food ingredient placed in the steamer, according to the type of food ingredient and the quality of the food ingredient, calculate the first A long time.
  • the first stage of the big fire tender steaming stage is the stage that plays the main cooking role, so it is also the most affected by the ingredients.
  • the cooking duration is calculated, that is, different types of ingredients and different quality ingredients correspond to different first durations, which helps to reasonably grasp the time of the fire and steaming to ensure that each time it is put in The ingredients have good cooking effect.
  • a large amount of experiments can be used to test the cooking time suitable for different types of food materials with different qualities, and then stored in the cooking device 1.
  • this solution is especially applicable to the case where the heating device is a hot air device, because at this time, it is not necessary to turn on the steam generator of the steam furnace in other stages than the large fire tenderization stage, so there is "steaming" in the large fire tenderization stage.
  • the first duration corresponding to this stage is associated with the ingredients, and a suitable first duration can be obtained.
  • the heating device is a steam generator
  • high-temperature steam is also used as a heat source in other stages, so there is also a "steaming" state in other stages.
  • it is suitable to put all ingredients in the stage of heating with high-temperature steam.
  • the sum is related to the type and quality of the food ingredients, instead of merely correlating the first duration of the high-temperature steaming stage with the type and quality of the food ingredients, see the following example for calculating the first duration using cooking duration.
  • the processor 14 is further configured to execute a computer program to implement: before the step of controlling the operation of the heating device so that the temperature in the steamer is maintained within the second temperature interval for the first time period, the control The heating device is operated and maintained for a third time period, so that the temperature in the steamer enters the third temperature interval, wherein the third time period is shorter than the second time interval, and any temperature value in the third temperature interval is lower than the first temperature interval Any temperature value within and higher than or equal to any temperature value within the second temperature interval.
  • a high-temperature water-locking stage is also included, and the heating device is controlled to operate for a third period of time so that the temperature in the steamer reaches the third temperature interval.
  • the maximum value of the third temperature interval may be less than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, it is not necessary to heat to the high temperature of the fierce preheating stage, However, it should not be lower than the temperature of the high-temperature steaming stage, so that when cooking ingredients (especially fish), when the fish encounters high temperatures in the steamer, the protein on the surface of the fish solidifies quickly, which can lock the moisture inside the fish and ensure the subsequent ingredients.
  • the third duration should also be shorter than the second duration to avoid exposing the ingredients to excessively high temperatures and affecting the taste.
  • This stage can be used when the heating device is a hot air device to ensure that the ingredients have sufficient moisture and the taste is fresh, and when the heating device is a steam generator, the moisture in the steam box is already sufficient, so this stage may not be used. Further shorten the cooking time.
  • the value range of the third temperature interval is between 110 ° C and 130 ° C.
  • the value range of the third temperature interval is set between 110 ° C and 130 ° C, that is, the third temperature interval is an interval between 110 ° C and 130 ° C, for example, 110 ° C to 120 ° C, 115 °C to 125 °C, 125 °C to 130 °C, of course, including 110 °C to 130 °C itself, in this interval can ensure that the protein in fish meat denatures at high temperature, quickly solidifies, and has the effect of locking water.
  • the value of the third duration ranges from 10s to 40s.
  • the value range of the third duration is between 10s and 40s, that is, the third duration is a value between 10s and 40s, such as 10s, 20s, 30s, and 40s
  • the lower limit value can ensure
  • the upper limit value can avoid the problem of hardening the meat quality when the food is heated for too long in the third temperature range that is too high, and ensure that the steamed fish can be tender and juicy, and the taste is good.
  • the processor 14 is further configured to execute a computer program to achieve: after the step of controlling the operation of the heating device to maintain the temperature in the steamer within the second temperature interval for the first time period, shut down Heat the device and start timing; when the timing duration reaches the fourth duration, a cooking end command is generated, and the fourth duration is less than the first duration.
  • the high-temperature tender steaming stage after the high-temperature tender steaming stage, it also includes a virtual steaming and warming stage.
  • the heating device is turned off, so that the ingredients are virtually steamed for the fourth time in the steam box with the residual temperature Until the end of cooking, by setting a virtual steaming and warming stage, the surface of the ingredients can be prevented from being overheated to reduce the chewability of the fish meat, and the taste is guaranteed to be fresh and tender.
  • a cooking end message may be issued to remind the user to take out the dishes, so as not to make the steaming time too long.
  • the value of the fourth duration is between 20s and 40s.
  • the value range of the fourth duration is set between 20s and 40s, that is, the fourth duration is a value between 20s and 40s, such as 20s, 25s , 35s, 40s, to avoid turning off the steam generator too early and the ingredients are not cooked, or too late to destroy the taste of the ingredients.
  • the value of the fourth time range is between 30s and 60s.
  • the value range of the fourth duration is between 30s and 60s, that is, the fourth duration is a value between 30s and 60s, for example, 30s, 35s , 40s, 45s, 55s, 60s, because the heat released when high-temperature steam is used as the heat source is lower than the heat released when hot air is used as the heat source, so the fourth time can be properly extended at this time to avoid the premature shutdown of the steam generator. So that the ingredients are not steamed, or too late to destroy the taste of the ingredients.
  • the processor 14 is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal that the ingredients are placed in the steamer, the temperature in the steamer is within the fourth temperature interval. In the case, the step of controlling the operation of the heating device to maintain the temperature in the steamer in the second temperature interval within the first time period is performed, and any temperature value in the fourth temperature interval is lower than or equal to the first temperature interval Any temperature value.
  • the temperature in the steamer is used to determine whether the temperature in the steamer is in the fourth temperature range to determine whether the temperature in the steamer has dropped too low. If the temperature in the steamer is in the fourth temperature range, it means that there is not much heat loss, the temperature is suitable for cooking, and the next stage can be entered, thereby ensuring the cooking effect.
  • the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature can be properly restored, so as to shorten the time for returning to the temperature and improve the cooking effect.
  • a high-temperature water lock stage in the foregoing embodiment may also be added between the rapid temperature recovery stage and the large fire tenderization stage, so as to lock the water first after the temperature is restored, and then tenderize the steam .
  • the maximum value of the fourth temperature interval also needs to be less than or equal to the minimum value of the third temperature interval corresponding to the high-temperature water-locking stage, that is, after a slight return to temperature, the temperature is increased in the high-temperature water-locking stage.
  • the five cooking stages are, in order of execution, the fierce fire preheating stage, the rapid reheating stage, the high temperature water lock stage, the large fire tender steaming stage, the virtual steaming Warming up stage.
  • the processor 14 is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal that the ingredients are placed in the steamer, the temperature in the steamer is lower than the fourth temperature interval In the case of any temperature value, the heating device is turned on to heat the temperature in the steamer to the fourth temperature interval within the fifth time period.
  • the temperature in the steamer is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value in the fourth temperature interval, it means that the temperature is too low, in order to ensure that the subsequent cooking can have a higher The initial temperature of the temperature, so you need to use the heating device to reheat, that is, turn on the heating device to heat the temperature in the steam box to the fourth temperature range within the fifth time period, to ensure that the steam box can quickly return to temperature after opening the door to put the ingredients . After returning to the fourth temperature range, the next stage is entered.
  • heating to the fourth temperature interval within the fifth time period is the same as heating to the first temperature interval within the second duration period of the aforementioned fierce preheating stage, and the control only needs to be as short as possible for the fifth time period and the steam box as high as possible It is sufficient to obtain a balance between the temperatures.
  • the shorter the fifth duration of reheating the better the cooking effect, so the fifth duration should also be shorter than the second duration of the fiery preheating phase.
  • the temperature can be directly measured after detecting that the door is closed to ensure the timeliness of the temperature return to the temperature. After detecting that the door is closed, measure at a preset time to wait for the temperature in the steam box to stabilize, or continue to detect and compare within the preset time until the temperature in the box returns to the fourth temperature interval before performing subsequent operations to Ensure the warming effect.
  • the value range of the fifth duration is less than or equal to 30s.
  • the value range of the fifth duration is set to be less than or equal to 30s, that is, the longest recuperation duration cannot exceed 30s, so as to reasonably control the duration of the rapid reversion phase and improve the cooking effect.
  • the processor 14 is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal of the food ingredient placed in the steamer, the food ingredient is calculated according to the type of food ingredient and the quality of the food ingredient Cooking time; after the heating device is turned on to heat the temperature in the steamer to the fourth temperature interval within the fifth time period, the first time period is calculated according to the cooking time and the fifth time period.
  • the aforementioned solution for calculating the first time duration when the heating device is a steam generator is provided.
  • the rapid warming stage and the high-heat steaming stage are regarded as the stages of cooking ingredients. Therefore, as mentioned above, the sum of the fifth duration and the first duration corresponding to the two is the cooking duration, which is affected by the type and quality of the ingredients.
  • the specific fifth duration can be counted, and then the cooking duration of the ingredients can be calculated according to the type of ingredients and the quality of the ingredients.
  • the first duration can be calculated by subtracting the fifth duration from the cooking duration. Considering the influence of ingredients and the effect of rapid reheating phase on cooking.
  • the virtual steaming and warming stage since the virtual steaming and warming stage also belongs to the stage of cooking ingredients, and the fourth duration is determined in advance in the control plan, it can be further subtracted from the fourth duration to calculate The first time. It can be understood that, since the temperature in the virtual steaming replenishment stage is lower, the corresponding cooking time when including this stage should be slightly longer than the cooking time when not including this stage, and its specific value is determined according to the experimental analysis results.
  • the value range of the fourth temperature interval is between 90 ° C and 110 ° C.
  • the value range of the fourth temperature interval is set to be between 90 ° C and 110 ° C, that is, the fourth temperature interval is a certain value between 90 ° C and 110 ° C
  • the value range of the fourth temperature interval is between 90 ° C and 96 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 96 ° C, that is, the fourth temperature interval is between 90 ° C and 96 ° C.
  • a certain interval such as 90 ° C to 93 ° C, 91 ° C to 95 ° C, 92 ° C to 96 ° C, and of course 90 ° C to 96 ° C itself, since the evaporation temperature of water vapor at normal pressure is 100 ° C, the heating capacity is limited Therefore, the value of this range is less than the value of the fourth temperature range when the heating device is a hot air device. In this temperature range, it can also ensure that the temperature of the return temperature is suitable, which not only meets the cooking needs, but does not need to return to a higher temperature The temperature is too long.
  • the processor 14 is further configured to execute a computer program to realize: after the step of controlling the operation of the heating device until the temperature in the steamer enters the first temperature interval, the temperature in the steamer is lower than In the case of a preset temperature, the step of controlling the operation of the heating device until the temperature in the steam box enters the first temperature interval is performed.
  • the length of time between the end of preheating and the reception of the feedback signal is affected by the speed at which the user places the ingredients.
  • the temperature in the steamer will gradually decrease because the heating device has stopped.
  • the longer the user delays placing the ingredients the lower the temperature in the steamer.
  • the temperature in the steamer is still detected.
  • the heating device is operated again to reheat. On the contrary, if the temperature does not decrease excessively and the feedback signal is received, the subsequent cooking stage is entered.
  • the processor 14 is further configured to execute a computer program to realize: after controlling the operation of the heating device until the temperature in the steamer enters the first temperature interval, generate and output preheating end information.
  • the pre-heating end information is generated and output, so that the user knows that the pre-heating phase is completed, and the user can also be reminded to put food ingredients, which increases the convenience of use.
  • the preheating end message can be output every certain time period until the detected food has been placed; it can also be counted from the end of the preheating, and if the food has not been added after a certain time period, the preheating end message is output again.
  • And can increase the frequency of outputting the preheating end information as the waiting time increases to enhance the prompt effect; at the same time, it can be combined with the previous embodiment to continuously monitor the temperature in the steamer when the temperature drops below the preset temperature , No longer output the preheating end message, and choose to reheat.
  • the processor 14 is further configured to execute a computer program to implement: after the step of generating and outputting the preheating end information, detect whether the door of the cooking apparatus 1 has completed an opening and closing operation; When the door body completes one opening and closing operation, a feedback signal is generated.
  • the detection of whether the food ingredients are placed is started. Specifically, when it is detected that the door body completes an opening and closing operation, it can be considered that the user puts in the food ingredients, which simplifies the detection scheme.
  • the processor 14 executes a computer program to generate a feedback signal when it detects that the door has completed an opening and closing operation, including: when it is detected that the door has completed an opening and closing operation, Detects whether food ingredients are placed in the steamer; generates feedback signals when it detects that food ingredients are placed in the steamer; generates and outputs reminder information when it detects that food ingredients are not placed in the steamer.
  • a sensor can be used to detect whether food is placed in the steamer, for example, a pressure sensor can be provided at the bottom of the steamer, if a significant pressure change is detected , It is considered that food ingredients are put in, or an image sensor can be installed inside or outside the steamer to accurately detect whether food ingredients are placed.
  • the sensor runs after the door has completed an opening and closing operation, which can reduce power consumption.
  • the type and quality of the food ingredients need to be input first.
  • the user can manually operate the control panel to input the type and quality of the food ingredients when placing the food ingredients.
  • the sensor used to detect whether food is placed in the above embodiment to obtain the type and quality of food.
  • the sensor is a pressure sensor
  • the user can manually input the type of food and the pressure sensor detects the food
  • the sensor is an image sensor, it can be combined with image recognition technology to identify the type and size of food ingredients, and then combined with the type and size of food ingredients to estimate the quality of food ingredients.
  • An embodiment of the second aspect of the present application provides a method for controlling a cooking device.
  • the cooking device includes a steam box and a heating device.
  • the heating device is used to heat the steam box.
  • control method of the cooking device according to the first embodiment of the present application includes:
  • S102 Control the operation of the heating device until the temperature in the steam box enters the first temperature interval
  • S104 Receive a feedback signal that detects that ingredients are placed in the steamer
  • S106 Control the operation of the heating device so that the temperature in the steamer is maintained in the second temperature interval within the first time period.
  • the method for controlling a cooking appliance first controls the heating device of the cooking appliance to heat the temperature in the steamer to the first temperature zone to achieve preheating, so that before placing the ingredients in the steamer, the steamer It has been heated to a certain temperature, which can increase the initial cooking temperature, effectively shorten the subsequent cooking time, and do not put ingredients in the preheating process, which can shorten the length of time the ingredients are heated, so that the dishes are fresh and juicy, and enhance the taste.
  • the ingredients can be placed in the steamer, and it can be started to detect whether the ingredients in the steamer are put in.
  • the step of placing ingredients in the steamer has been completed.
  • the second temperature interval is a temperature interval suitable for cooking, and the cooking of the ingredients through the second temperature interval can reach the final cooking effect.
  • the cooking device is a steam oven, such as a micro-steaming oven, a steaming oven, and a pure steaming oven, and the food to be cooked is fish.
  • the cooking time for steamed fish depends on the temperature at which different types of fish mature.
  • the research found that when the temperature of the center of the fish's back is used as the detection object, the accuracy of the fish's maturity is judged. When the temperature of the center of the fish's back reaches a certain value, the fish is considered mature and the cooking can be ended.
  • further studies have been made to obtain the cooking curves of steamed fish on gas stoves and steamed fish in commercial steamers as shown in Figures 2 and 3, specifically the curves of the central temperature of the steamer and the temperature of the back of the fish as a function of time.
  • the relationship between the temperature and the temperature of the center of the fish back can convert the inconveniently detected temperature of the center of the fish back into the temperature in the steam box, and the temperature in the steam box can be controlled to realize the control of the temperature of the center of the fish back, thereby improving the program.
  • the feasibility can also be judged whether the steamed fish is mature according to the temperature of the center of the back of the fish. By comparing the difference between this type of curve and the existing steam furnace, the key factors of fish steaming are grasped: preheating with fierce fire, rapid reheating, and fierce steaming with fire. Further, through a large number of experiments, the cooking curve with good steamed fish effect is summarized, and the whole cooking process is divided into at least two stages.
  • the cooking process of the present application is initially started when a cooking instruction is received, and corresponding physical buttons or virtual buttons may be set on the cooking device, and the user inputs the cooking instruction on the cooking device, or the user may use the terminal device or server Send to cooking equipment.
  • the heating device may be a hot air device, or a steam generator of a steam furnace may be directly used.
  • hot air equipment priority is given to preheating with hot air equipment, which can cause the wall temperature of the steamer to increase accordingly, avoiding subsequent steam entering the steamer to be condensed by the low-temperature steamer, thereby reducing the generation of condensate and helping to reduce
  • the accumulated water in the steam box is convenient for the user to clean up, and the number of times of use of the water in the water box can also be increased.
  • the steam generator it can be understood that the steam generator needs to generate high-temperature steam at this time, which can play the role of heating the steam box, and no additional equipment is provided for heating, which simplifies the steam furnace.
  • the structure also simplifies the control scheme.
  • control method of the cooking device according to the second embodiment of the present application includes:
  • S208 Control the operation of the heating device so that the temperature in the steamer is maintained in the second temperature interval within the first time period.
  • a specific control scheme for the fiery fire preheating stage is provided.
  • the heating device is turned on to start heating, and the goal is to heat to the first temperature interval, but at the same time, the operating time of the heating device needs to be controlled, that is, the second duration In order to avoid too long preheating and reduce user experience.
  • the second duration the higher the temperature in the steamer.
  • the second duration cannot be too long, so a reasonable first temperature interval should be given as a pre- Thermal target temperature range, and give a reasonable maximum preheating time.
  • the second duration of the heating device reaches the longest preheating time
  • the temperature in the steamer must reach the minimum of the first temperature interval Value, so it is only necessary to obtain a balance between the shortest second time and the highest steamer temperature when controlling. Specifically, when the control is executed, the timer is started while the heating device is turned on.
  • the heating device is turned off to reasonably control the second duration of preheating to ensure user experience, and at the same time to control the preheating temperature reasonably to reduce unnecessary energy consumption and improve energy efficiency, while shortening the second duration.
  • the value range of the second duration is less than or equal to 6 min.
  • the value range of the second duration is set to be less than or equal to 6 min, that is, the maximum warm-up duration cannot exceed 6 min, thereby reasonably controlling the duration of the fierce warm-up phase, and improving the user experience as much as possible. It can be understood that, during specific control, the actual value of the second duration is affected by the heating power and the heating environment.
  • the value range of the first temperature interval is between 130 ° C and 160 ° C.
  • the value range of the first temperature interval is set to be between 130 ° C and 160 ° C, that is, the first temperature interval is a certain range between 130 ° C and 160 ° C
  • the first temperature interval is a certain range between 130 ° C and 160 ° C
  • 145 °C to 150 °C, 150 °C to 160 °C, 155 °C to 160 °C can ensure that the preheating effect is obvious, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 99 ° C and 120 ° C.
  • the value range of the second temperature interval is set between 99 ° C and 120 ° C, that is, the second temperature interval is a certain range between 99 ° C and 120 ° C
  • 99 °C to 105 °C, 100 °C to 110 °C, 115 °C to 120 °C of course, including 99 °C to 120 °C itself, in this temperature range, you can ensure that the food is quickly heated to cooked in the steamer, Shorten the cooking time and increase the tenderness of the fish.
  • the value range of the first temperature interval is between 90 ° C and 100 ° C.
  • the value range of the first temperature interval is set to be between 90 ° C and 100 ° C, that is, the first temperature range is between 90 ° C and 100 ° C.
  • the interval for example, 90 ° C to 96 ° C, of course, also includes 90 ° C to 100 ° C itself, because the evaporation temperature of water vapor at normal pressure is 100 ° C, and the heating capacity is limited, so the value of this range is less than when the heating device is a hot air device
  • the value of the first temperature interval, in this temperature interval can also ensure the preheating effect, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 98 ° C and 100 ° C.
  • the value range of the second temperature interval is set between 98 ° C and 100 ° C, that is, the second temperature range is between 98 ° C and 100 ° C.
  • the range such as 98 °C to 99 °C, of course also includes 98 °C to 100 °C itself, because the evaporation temperature of water vapor at normal pressure is 100 °C, the heating capacity is limited, so the value of this range is less than when the heating device is a hot air device
  • the value of the second temperature interval, in this temperature interval can also ensure that the ingredients are quickly heated to cooked in the steamer, shortening the cooking time, and increasing the tenderness of the fish.
  • the step of controlling the operation of the heating device to maintain the temperature in the steamer within the second temperature interval for the first time period includes: controlling the heating device to operate at the maximum power for the first time period so that the steamer The temperature of is maintained in the second temperature interval.
  • a specific control scheme for the high-temperature tender steaming stage which uses the maximum power to cook under the required power conditions, that is, the maximum power that the heating device can provide, so that the large steam quickly reaches into the food Inside, shorten the cooking time and increase the tenderness of the fish.
  • the heating device is a hot air device
  • the hot air device includes a heat source and a fan, the air is heated by the heat source, and then the heated air is blown out by the fan, so that the temperature in the steamer is increased, and the power of the heating device is specifically the heat source The power.
  • control method of the cooking device after receiving the feedback signal of detecting that the ingredients are placed in the steamer, the control method of the cooking device further includes: calculating the first duration according to the types of ingredients and the quality of the ingredients.
  • the first stage of the big fire tender steaming stage is the stage that plays the main cooking role, so it is also the most affected by the ingredients.
  • the cooking duration is calculated, that is, different types of ingredients and different quality ingredients correspond to different first durations, which helps to reasonably grasp the time of the fire and steaming to ensure that each time it is put in The ingredients have good cooking effect.
  • a large amount of experiments can be used to test the cooking time suitable for different types of food materials with different qualities, and then stored in the cooking device.
  • this solution is especially applicable to the case where the heating device is a hot air device, because at this time, it is not necessary to turn on the steam generator of the steam furnace in other stages than the large fire tenderization stage, so there is "steam" in the large fire tenderization stage In this cooking state, the first duration corresponding to this stage is associated with the ingredients, and a suitable first duration can be obtained.
  • the heating device is a steam generator
  • high-temperature steam is also used as a heat source in other stages, so there is also a "steaming" state in other stages.
  • it is suitable to put all ingredients in the stage of heating with high-temperature steam.
  • the sum is related to the type and quality of the food ingredients, instead of merely correlating the first duration of the high-temperature steaming stage with the type and quality of the food ingredients, see the following example for calculating the first duration using cooking duration.
  • control method of the cooking device according to the third embodiment of the present application includes:
  • S302 Control the operation of the heating device until the temperature in the steam box enters the first temperature interval
  • S304 Receive a feedback signal that detects that the ingredients are placed in the steamer
  • S308 Control the operation of the heating device so that the temperature in the steamer is maintained in the second temperature interval within the first duration, wherein any temperature value in the second temperature interval is lower than or equal to any temperature value in the third temperature interval One temperature value.
  • a high-temperature water locking stage is also included, and the heating device is controlled to operate for a third period of time, so that the temperature in the steaming box reaches the third temperature interval.
  • the maximum value of the third temperature interval may be less than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, it is not necessary to heat to the high temperature of the fierce preheating stage,
  • the third duration should also be shorter than the second duration to avoid exposing the ingredients to excessively high temperatures and affecting the taste.
  • This stage can be used when the heating device is a hot air device to ensure that the ingredients have sufficient moisture and the taste is fresh, and when the heating device is a steam generator, the moisture in the steam box is already sufficient, so this stage may not be used. Further shorten the cooking time.
  • the value range of the third temperature interval is between 110 ° C and 130 ° C.
  • the value range of the third temperature interval is set between 110 ° C and 130 ° C, that is, the third temperature interval is an interval between 110 ° C and 130 ° C, for example, 110 ° C to 120 ° C, 115 °C to 125 °C, 125 °C to 130 °C, of course, including 110 °C to 130 °C itself, in this interval can ensure that the protein in fish meat denatures at high temperature, quickly solidifies, and has the effect of locking water.
  • the value of the third duration ranges from 10s to 40s.
  • the value range of the third duration is between 10s and 40s, that is, the third duration is a value between 10s and 40s, such as 10s, 20s, 30s, and 40s
  • the lower limit value can ensure
  • the upper limit value can avoid the problem of hardening the meat quality when the food is heated for too long in the third temperature range that is too high, and ensure that the steamed fish can be tender and juicy, and the taste is good.
  • control method of the cooking device according to the fourth embodiment of the present application includes:
  • S404 Receive a feedback signal that detects that ingredients are placed in the steamer
  • the high-temperature tender steaming stage after the high-temperature tender steaming stage, it also includes a virtual steaming and warming stage.
  • the heating device is turned off, so that the ingredients are virtually steamed for the fourth time in the steam box with the residual temperature Until the end of cooking, by setting a virtual steaming and warming stage, the surface of the ingredients can be prevented from being overheated to reduce the chewability of the fish meat, and the taste is guaranteed to be fresh and tender.
  • a cooking end message may be issued to remind the user to take out the dishes, so as not to make the steaming time too long.
  • the value of the fourth duration is between 20s and 40s.
  • the value range of the fourth duration is set between 20s and 40s, that is, the fourth duration is a value between 20s and 40s, such as 20s, 25s , 35s, 40s, to avoid turning off the steam generator too early and the ingredients are not cooked, or too late to destroy the taste of the ingredients.
  • the value of the fourth time range is between 30s and 60s.
  • the value of the fourth duration is between 30s and 60s, that is, the fourth duration is a value between 30s and 60s, for example, 30s, 35s , 40s, 45s, 55s, 60s, because the heat released when high-temperature steam is used as the heat source is lower than the heat released when hot air is used as the heat source, so the fourth time can be properly extended at this time to avoid the premature shutdown of the steam generator. So that the ingredients are not steamed, or too late to destroy the taste of the ingredients.
  • control method of the cooking device according to the fifth embodiment of the present application includes:
  • S504 Receive a feedback signal that detects that the ingredients are placed in the steamer
  • S506 compare the relationship between the temperature in the steamer and the fourth temperature interval, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval, the temperature in the steamer If it is lower than any temperature value in the fourth temperature interval, go to S508, and if the temperature in the steamer is in the fourth temperature interval, go to S510;
  • S508 turn on the heating device to heat the temperature in the steamer to the fourth temperature interval within the fifth time period, and then go to S510;
  • the temperature in the steamer is used to determine whether the temperature in the steamer is in the fourth temperature range to determine whether the temperature in the steamer has dropped too low. If the temperature in the steamer is in the fourth temperature range, it means that there is not much heat loss, the temperature is suitable for cooking, and the next stage can be entered, thereby ensuring the cooking effect.
  • the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature can be properly restored, so as to shorten the time for returning to the temperature and improve the cooking effect.
  • the heating device needs to be used for reheating, that is, the heating device is turned on to heat the temperature in the steam box to the fourth temperature range within the fifth time period, so as to ensure that the steam box can quickly return to temperature after opening the door to put the ingredients. After returning to the fourth temperature range, the next stage is entered.
  • heating to the fourth temperature interval within the fifth time period is the same as heating to the first temperature interval within the second duration period of the aforementioned fierce preheating stage, and the control only needs to be as short as possible for the fifth time period and the steam box as high as possible It is sufficient to obtain a balance between the temperatures.
  • the shorter the fifth duration of reheating the better the cooking effect, so the fifth duration should also be shorter than the second duration of the fiery preheating phase.
  • the temperature can be directly measured after detecting that the door is closed to ensure the timeliness of the temperature return to the temperature. After detecting that the door is closed, measure at a preset time to wait for the temperature in the steam box to stabilize, or continue to detect and compare within the preset time until the temperature in the box returns to the fourth temperature interval before performing subsequent operations to Ensure the warming effect.
  • a high-temperature water lock stage in the foregoing embodiment may also be added between the rapid temperature recovery stage and the large fire tenderization stage, so as to lock the water first after the temperature is restored, and then tenderize the steam .
  • the maximum value of the fourth temperature interval also needs to be less than or equal to the minimum value of the third temperature interval corresponding to the high-temperature water-locking stage, that is, the temperature is slightly increased and then the temperature is increased during the high-temperature water-locking stage.
  • the five cooking stages are, in order of execution, the fierce fire preheating stage, the rapid reheating stage, the high temperature water lock stage, the large fire tender steaming stage, the virtual steaming Warming up stage.
  • the value range of the fifth duration is less than or equal to 30s.
  • the value range of the fifth duration is set to be less than or equal to 30s, that is, the longest recuperation duration cannot exceed 30s, so as to reasonably control the duration of the rapid reversion phase and improve the cooking effect.
  • control method of the cooking device according to the sixth embodiment of the present application includes:
  • S602 Control the operation of the heating device until the temperature in the steam box enters the first temperature interval
  • S604 Receive a feedback signal that detects that ingredients are placed in the steamer
  • S608 compare the relationship between the temperature in the steamer and the fourth temperature interval, wherein any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the first temperature interval, the temperature in the steamer If it is lower than any temperature value in the fourth temperature interval, go to S610, and if the temperature in the steamer is in the fourth temperature interval, go to S614;
  • S610 Turn on the heating device to heat the temperature in the steam box to the fourth temperature interval within the fifth duration
  • S612 calculate the first duration according to the cooking duration and the fifth duration, and go to S616;
  • S616 Control the operation of the heating device so that the temperature in the steamer is maintained in the second temperature interval within the first time period.
  • the aforementioned solution for calculating the first time duration when the heating device is a steam generator is provided.
  • the rapid warming stage and the high-heat steaming stage are regarded as the stages of cooking ingredients. Therefore, as mentioned above, the sum of the fifth duration and the first duration corresponding to the two is the cooking duration, which is affected by the type and quality of the ingredients.
  • the specific fifth duration can be counted, and then the cooking duration of the ingredients can be calculated according to the type of ingredients and the quality of the ingredients.
  • the first duration can be calculated by subtracting the fifth duration from the cooking duration. Considering the influence of ingredients and the effect of rapid reheating phase on cooking.
  • the fourth duration is determined in advance in the control plan, it can be further subtracted from the fourth duration to calculate The first duration, that is to say, in both S610 and S612, the fourth duration needs to be subtracted from the calculation result to obtain the first duration. It can be understood that, since the temperature in the virtual steaming replenishment stage is lower, the corresponding cooking time when including this stage should be slightly longer than the cooking time when not including this stage, and its specific value is determined according to the experimental analysis results.
  • the value range of the fourth temperature interval is between 90 ° C and 110 ° C.
  • the value range of the fourth temperature interval is set to be between 90 ° C and 110 ° C, that is, the fourth temperature interval is a certain value between 90 ° C and 110 ° C
  • the value range of the fourth temperature interval is between 90 ° C and 96 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 96 ° C, that is, the fourth temperature interval is between 90 ° C and 96 ° C.
  • a certain interval such as 90 ° C to 93 ° C, 91 ° C to 95 ° C, 92 ° C to 96 ° C, and of course 90 ° C to 96 ° C itself, since the evaporation temperature of water vapor at normal pressure is 100 ° C, the heating capacity is limited Therefore, the value of this range is less than the value of the fourth temperature range when the heating device is a hot air device. In this temperature range, it can also ensure that the temperature of the return temperature is suitable, which not only meets the cooking needs, but does not need to return to a higher temperature The temperature is too long.
  • control method of the cooking device according to the seventh embodiment of the present application includes:
  • S704 determine whether the temperature in the steamer is lower than the preset temperature, if yes, return to S702, if not, go to S706;
  • S708 Control the operation of the heating device so that the temperature in the steamer is maintained in the second temperature interval within the first time period.
  • the length of time between the end of preheating and the reception of the feedback signal is affected by the speed at which the user places the ingredients.
  • the temperature in the steamer will gradually decrease because the heating device has stopped.
  • the longer the user delays placing the ingredients the lower the temperature in the steamer.
  • the temperature in the steamer is still detected.
  • the heating device is operated again to reheat. On the contrary, if the temperature does not decrease excessively and the feedback signal is received, the subsequent cooking stage is entered.
  • control method of the cooking device according to the eighth embodiment of the present application includes:
  • S816 Control the operation of the heating device so that the temperature in the steamer is maintained in the second temperature interval within the first time period.
  • the pre-heating end information is generated and output, so that the user knows that the pre-heating phase is completed, and the user can also be reminded to put food ingredients, which increases the convenience of use.
  • the preheating end message can be output every certain time period until the detected food has been placed; it can also be counted from the end of the preheating, and if the food has not been added after a certain time period, the preheating end message is output again.
  • a sensor can be used to detect whether food is placed in the steamer.
  • a pressure sensor can be provided at the bottom of the steamer.
  • an image sensor can also be installed inside or outside the steamer to accurately detect whether food ingredients are placed. If the food is placed after the opening and closing operation is completed, it is determined that the placement is successful, and a feedback signal is generated to enter the subsequent stage; if the food is not detected after the opening and closing operation is completed, a reminder message is generated and output to remind the user Put the ingredients in, do not perform the follow-up operation, but continue to detect whether the door is opened and closed, ensuring the safety of use. At the same time, the sensor runs after the door has completed an opening and closing operation, which can reduce power consumption.
  • the type and quality of the food ingredients need to be input first.
  • the user can manually operate the control panel to input the type and quality of the food ingredients when placing the food ingredients.
  • the sensor used to detect whether food is placed in the above embodiment to obtain the type and quality of food.
  • the sensor is a pressure sensor
  • the user can manually input the type of food and the pressure sensor detects the food
  • the sensor is an image sensor, it can be combined with image recognition technology to identify the type and size of food ingredients, and then combined with the type and size of food ingredients to estimate the quality of food ingredients.
  • FIG. 12 shows a schematic diagram of the temperature-time relationship of the four-stage tender steaming method at different cooking stages according to an embodiment of the present application.
  • FIG. 13 shows a curve of temperature change with time in the steam box of the four-stage tender steaming method according to an embodiment of the present application.
  • the cooking curve of the four-stage tender steaming method includes four stages of fierce fire preheating, rapid return to temperature, large fire tender steaming, and virtual steam supplementing temperature, as follows:
  • the first stage fierce fire preheating stage.
  • T11 90 °C ⁇ 100 °C
  • the warm-up time t11 should not be too long, it is best not to exceed 6min, too long warm-up time will reduce the user experience.
  • the third stage the stage of fire and tender steaming.
  • the maximum steam power (power) for cooking the large steam quickly penetrates into the food, shortening the cooking time and improving the tenderness of the fish.
  • the fourth stage is the virtual steam replenishment stage. Finally, turn off the heat and avoid steaming to avoid overheating the surface, reduce the chewability of the fish, and avoid the fish from getting old.
  • the virtual steaming time t14 is about 40s-60s, and the virtual steaming time t14 satisfies t14 ⁇ t11 ⁇ t13.
  • the cooking time for steamed fish (from the beginning of the fish to the end of removal) is t12 + t13 + t14.
  • the cooking time for different types of fish with different qualities is different. For example, steamed crucian carp takes 7 min to 10 min, and steamed perch takes 7 min to 12 min.
  • the cooking time is as described above, and it needs to be determined according to the temperature of the center of the fish back.
  • FIG. 14 shows a schematic diagram of the temperature-time relationship of the five-stage tender steaming method in different cooking stages according to another embodiment of the present application.
  • 15 shows a curve of temperature change with time in a steam box of a five-stage tender steaming method according to another embodiment of the present application.
  • the cooking curve of the five-stage tender steaming method includes five stages of fierce fire preheating, rapid return to temperature, high temperature water lock, high fire tender steaming, and virtual steam reheating, as follows:
  • the second stage is the rapid recovery stage. Put the fish after opening the door, and the temperature in the steam box should be quickly returned to the temperature.
  • the relationship between the preheating time t21, the temperature T21 and the reheating time t22, the temperature T22 is: t22 ⁇ t21, T22 ⁇ T21.
  • the short reheating time greatly improves the cooking effect.
  • the third stage is the high temperature water lock stage.
  • the high-temperature water lock duration t23 is in the range of 10s-40s. Relationship between time and temperature: T22 ⁇ T23 ⁇ T21, t23 ⁇ t21.
  • the fourth stage is the tender steaming stage.
  • the relationship of temperature is T24 ⁇ T23 ⁇ T21.
  • the fifth stage the virtual steam replenishment stage. Finally, turn off the heat and avoid steaming to avoid overheating the surface, reduce the chewability of the fish, and avoid the fish from getting old.
  • the relationship between the virtual steaming time t25 and the virtual steaming time t25 is between 20s and 40s: T25 ⁇ T24 ⁇ T23 ⁇ T21, t25 ⁇ t24.
  • An embodiment of the third aspect of the present application provides a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps of the method for controlling a cooking device according to any of the foregoing embodiments are implemented, Therefore, it has all the technical effects of the control method of the cooking device, which will not be repeated here.
  • Computer-readable storage media may include any medium that can store or transfer information. Examples of computer-readable storage media include electronic circuits, semiconductor memory devices, ROM, flash memory, erasable ROM (EROM), floppy disks, CD-ROMs, optical disks, hard disks, fiber optic media, radio frequency (RF) links, and so on.
  • the code segment can be downloaded via a computer network such as the Internet, an intranet, and so on.
  • an embodiment of the fourth aspect of the present application provides a steam cooking device 2 including a steam box (not shown in the figure), a hot air device (not shown in the figure), and a steam generator (shown in the figure (Not shown), a memory 22 and a processor 24, wherein the hot air device is used to heat the steamer; the steam generator is used to generate steam and delivered to the steamer; the memory 22 is configured to store a computer program; the processor 24, It is configured to execute a computer program to achieve: in response to the control instruction to enter the preheating program, the hot air equipment is controlled to operate at the power of the first hot air equipment until the temperature in the steam box enters the first temperature interval, and the steam generator is controlled to A steam generator runs for the first time and ends the preheating process; receives a feedback signal that detects the ingredients placed in the steamer; controls the steam generator to run at the second steam generator power so that the temperature in the steamer is at It is maintained in the second temperature interval for the duration, wherein any temperature value in the second temperature
  • the steam cooking device 2 provided by the embodiment of the present application includes a steamer, a hot air device, steam generation, a memory 22 storing a computer program, and a processor 24 executing the stored computer program.
  • the processor 24 executes the computer program to implement the following control strategy .
  • a control instruction to enter a preheating program is received, which may be a corresponding physical key or virtual key set on the steam cooking device 2 and a preheating program input by the user on the steam cooking device 2 to make the steam cooking
  • the device 2 performs the cooking operation, or the user may send it to the steam cooking device 2 through the terminal device or the server.
  • the hot air equipment In response to the control instruction to enter the preheating program, the hot air equipment is controlled to operate at the power of the first hot air equipment, so that the hot air equipment heats the temperature in the steam box to the first temperature interval. And after the temperature in the steam box is heated to the first temperature interval, the steam generator is controlled to run at the power of the first steam generator for a first period of time and then the preheating process is ended, and the preheating process is completed by turning on the hot air equipment and the steam generator successively.
  • the steamer has been heated to a certain temperature, and the temperature in the steamer is quickly increased to the first temperature range for the hot air device to be turned on first, and then the steam generator is turned on, avoiding
  • the steam generated by the steam generator will be condensed by the low-temperature steam box, reducing the generation of condensed water, helping to reduce the water accumulation in the steam box after the cooking is completed, easy for the user to clean up, and can also increase the number of times the water in the water box is used. For example, for steamed fish, the same box of water can be steamed one to two more fish compared to the related art.
  • the ingredients can be placed in the steamer, and it can be started to detect whether the ingredients in the steamer are put in.
  • the step of placing ingredients in the steamer has been completed.
  • the steam generator is controlled to operate with the power of the second steam generator, so that the temperature in the steamer is maintained in the second temperature interval for a second duration, the second temperature interval is a temperature interval suitable for cooking, and the food passes through the second temperature
  • the cooking in the interval can achieve the final cooking effect, and at the same time, any temperature value in the second temperature interval is lower than any temperature value in the first temperature interval, that is, the maximum value of the second temperature interval is lower than the first temperature interval
  • the minimum value makes the steamer be heated to a higher temperature during the preheating process, which effectively shortens the subsequent cooking time, and does not add ingredients during the preheating process, which can shorten the length of time the ingredients are heated and make the cooking dishes fresh and tender Juicy and enhances the taste.
  • the whole cooking process can be divided into at least two stages.
  • it is a fiery fire preheating stage.
  • the ingredients are added to enter the fire and tender steaming stage.
  • the steam generator and hot air equipment are used. Control the temperature in the steamer and cook the ingredients.
  • high-pressure steaming is used, and the large steam quickly penetrates into the food, which can shorten the cooking time and increase the tenderness of the meat.
  • the steam cooking device 2 is a steam oven, such as a micro-steaming oven, a steaming oven, and a pure steaming oven, and the food to be cooked is fish.
  • the hot air equipment includes a heating device and a fan. The air is heated by the heating device, and then the heated air is blown out by the fan, so that the temperature in the steamer is increased.
  • the power control of the hot air equipment is specifically the power of the heating device.
  • the memory 22 may include a mass storage 22 for data or instructions.
  • the memory 22 may include a hard disk drive (Hard Disk Drive, HDD), floppy disk drive, flash memory, optical disk, magneto-optical disk, magnetic tape, or Universal Serial Bus (USB) drive or two or more A combination of multiple of these.
  • the memory 22 may include removable or non-removable (or fixed) media.
  • the storage 22 may be internal or external to the disaster recovery device of the integrated gateway.
  • the memory 22 is a non-volatile solid-state memory 22.
  • the memory 22 includes a read-only memory 22 (ROM).
  • the ROM may be mask programmed ROM, programmable ROM (PROM), erasable PROM (EPROM), electrically erasable PROM (EEPROM), electrically erasable ROM (EAROM) or flash memory or A combination of two or more of these.
  • the processor 24 may include a central processing unit 24 (CPU), or a specific integrated circuit (Application Specific Integrated Circuit, ASIC), or may be configured as one or more integrated circuits for implementing embodiments of the present application, and the processor 24 may also It is a microcontroller, such as an embedded controller such as a single-chip computer, to realize the intelligent identification and automatic control of the system.
  • CPU central processing unit
  • ASIC Application Specific Integrated Circuit
  • the processor 24 is further configured to execute a computer program to implement: before the operation of controlling the steam generator to operate at the second steam generator power, control the steam generator to The power of the second hot air equipment is operated and maintained for a third time period, so that the temperature in the steam box enters the third temperature interval, wherein the power of the second hot air equipment is less than the difference between the rated power of the steam cooking equipment 2 and the maximum power of the steam generator. Any temperature value in the three temperature intervals is lower than any temperature value in the first temperature interval, and higher than or equal to any temperature value in the second temperature interval.
  • the fire and tender steaming stage before the fire and tender steaming stage, it also includes a high temperature water lock stage, which controls the steam generator to operate at maximum power, and controls the hot air equipment to operate at the second hot air equipment power, and makes the steam generator and hot air equipment Run for a third period of time so that the temperature in the steamer reaches the third temperature interval.
  • the maximum value of the third temperature interval is less than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, it is not necessary to heat to the high temperature of the fierce preheating stage, but Can not be lower than the temperature of the high-temperature steaming stage.
  • the power of the second hot air equipment defining the hot air equipment is P
  • the rated power of the steam cooking equipment 2 is P0, such as 2200W
  • the maximum power of the steam generator is P1
  • the power P of the second hot air equipment is less than P0-P1 that is In the high temperature water lock phase, ensure that the steam generator is set to the maximum power P1, assisted by hot air equipment for heating, and the main heating element in the high temperature water lock phase is the steam generator, so the steam generator is limited to use its maximum power
  • the rest of the rated power that the steam cooking device 2 can withstand is distributed to the hot air equipment to ensure that the hot air can quickly blow the steam generated by the steam generator to all parts of the steam box.
  • the value range of the third temperature interval is between 110 ° C and 130 ° C.
  • the value range of the third temperature interval is set between 110 ° C and 130 ° C, that is, the third temperature interval is an interval between 110 ° C and 130 ° C, for example, 110 ° C to 120 ° C, 115 °C to 125 °C, 125 °C to 130 °C, of course, including 110 °C to 130 °C itself, in this interval can ensure that the protein in fish meat denatures at high temperature, quickly solidifies, and has the effect of locking water.
  • the value of the third duration ranges from 10s to 40s.
  • the value range of the third duration is between 10s and 40s, that is, the third duration is a value between 10s and 40s, such as 10s, 20s, 30s, and 40s
  • the lower limit value can ensure
  • the upper limit value can avoid the problem of hardening the meat quality when the food is heated for too long in the third temperature range that is too high, and ensure that the steamed fish can be tender and juicy, and the taste is good.
  • the processor 24 is further configured to execute a computer program to realize that the steam generator is turned off during the fourth time period before the end of cooking.
  • a virtual steam replenishment stage is also included, and the steam generator is turned off during the fourth time period before the end of cooking, so that the ingredients are virtually steamed in the steam box by the residual temperature. From the time of cooking to the end of cooking, by setting a virtual steaming and warming stage, the surface of the ingredients is prevented from being overheated to reduce the chewability of the fish meat, and the taste is fresh and tender.
  • the value of the fourth duration is between 20s and 40s.
  • the value range of the fourth duration is set between 20s and 40s, that is, the fourth duration is a value between 20s and 40s, such as 20s, 25s, 35s, 40s, to avoid shutting down the steam generator
  • the time of the hot air equipment is too early, so that the ingredients are not cooked, or too late to destroy the taste of the ingredients.
  • the processor 24 is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal that the ingredients are placed in the steamer, the temperature in the steamer is within the fourth temperature interval. In this case, the operation of controlling the steam generator to operate at the power of the second steam generator is performed, and any temperature value in the fourth temperature interval is lower than or equal to any temperature value in the second temperature interval.
  • the temperature in the steamer is used to determine whether the temperature in the steamer is in the fourth temperature range to determine whether the temperature in the steamer has dropped too low. If the temperature in the steamer is in the fourth temperature range, it means that there is not much heat loss, the temperature is suitable for cooking, and the next stage can be entered, thereby ensuring the cooking effect.
  • the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature can be properly restored, so as to shorten the time for returning to the temperature and improve the cooking effect.
  • the processor 24 is further configured to execute a computer program to implement: after receiving the step of detecting the feedback signal that the food is placed in the steamer, the temperature in the steamer is lower than the fourth temperature interval In the case of any temperature value, turn on the steam generator and / or hot air equipment until the temperature in the steam box enters the fourth temperature range.
  • the temperature in the steamer is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value in the fourth temperature interval, it means that the temperature is too low, in order to ensure that the subsequent cooking can have a higher
  • the initial temperature so you need to use the steam generator and / or hot air equipment to reheat, that is, turn on the steam generator and / or hot air equipment to heat the temperature in the steam box to the fourth temperature range, to ensure that after opening the door to put food, It can quickly return to temperature in the steam box. After returning to the fourth temperature range, the next stage is entered.
  • the temperature can be directly measured after detecting that the door is closed to ensure the timeliness of the temperature return to the temperature. After detecting that the door is closed, measure at a preset time to wait for the temperature in the steam box to stabilize, or continue to detect and compare within the preset time until the temperature in the box returns to the fourth temperature interval before performing subsequent operations to Ensure the warming effect.
  • the rapid temperature recovery phase and the high temperature water lock phase are included at the same time, the rapid temperature recovery phase is run first, and then the high temperature water lock phase is run; further, it can be understood that when the virtual steam supplement temperature phase is also included,
  • the three cooking stages are, in order of execution, the fierce fire preheating stage, the rapid return to temperature stage, the high temperature water lock stage, the large fire tender steaming stage, and the virtual steam reheating stage.
  • the value range of the fourth temperature interval is between 90 ° C and 110 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 110 ° C, that is, the fourth temperature interval is an interval between 90 ° C and 110 ° C, for example, 90 ° C to 100 ° C, 95 °C to 105 °C, of course, including 90 °C to 110 °C itself, in this temperature range, you can ensure that the temperature of the temperature is suitable, not only meet the cooking needs, but do not have to return to a higher temperature and consume too long time.
  • the processor 24 is further configured to execute a computer program to realize: after the preheating process ends, when the temperature in the steamer is lower than the preset temperature, the control to enter the preheating program is generated again instruction.
  • the length of time between the end of preheating and the reception of the feedback signal is affected by the speed at which the user places the ingredients.
  • the The temperature will gradually decrease.
  • the longer the user delays placing the ingredients the lower the temperature in the steamer.
  • the control command to enter the preheating program is generated again to reheat.
  • the subsequent cooking stage is entered.
  • the processor 24 is further configured to execute a computer program to implement: in the case where the warm-up program ends, generate and output warm-up end information.
  • the pre-heating end information is generated and output, so that the user knows that the pre-heating phase is completed, and the user can also be reminded to put food ingredients, which increases the convenience of use.
  • the preheating end message can be output every certain time period until the detected food has been placed; it can also be counted from the end of the preheating, and if the food has not been added after a certain time period, the preheating end message is output again.
  • And can increase the frequency of outputting the preheating end information as the waiting time increases to enhance the prompt effect; at the same time, it can be combined with the previous embodiment to continuously monitor the temperature in the steamer when the temperature drops below the preset temperature , No longer output the preheating end message, and choose to reheat.
  • the processor 24 is further configured to execute a computer program to implement: after generating and outputting the preheating end information, detect whether the door body of the steam cooking apparatus 2 has completed an opening and closing operation; When the body completes one opening and closing operation, a feedback signal is generated.
  • the detection of whether the food ingredients are placed is started. Specifically, when it is detected that the door body completes an opening and closing operation, it can be considered that the user puts in the food ingredients, which simplifies the detection scheme.
  • the processor 24 executes a computer program to generate a feedback signal when it detects that the door has completed an opening and closing operation, which includes: when it is detected that the door has completed an opening and closing operation, Detects whether food ingredients are placed in the steamer; generates feedback signals when it detects that food ingredients are placed in the steamer; generates and outputs reminder information when it detects that food ingredients are not placed in the steamer.
  • a sensor can be used to detect whether food is placed in the steamer, for example, a pressure sensor can be provided at the bottom of the steamer, if a significant pressure change is detected , It is considered that food ingredients are put in, or an image sensor can be installed inside or outside the steamer to accurately detect whether food ingredients are placed. If the food is placed after the opening and closing operation is completed, it is determined that the placement is successful, and a feedback signal is generated to enter the subsequent stage; if the food is not detected after the opening and closing operation is completed, a reminder message is generated and output to remind the user Put the ingredients, because after the preheating, the temperature in the steamer will gradually decrease over time.
  • the processor 24 is further configured to execute a computer program to realize: in the case of receiving the feedback signal, obtain the cooking duration of the ingredients.
  • the cooking duration of the ingredients can be obtained, which can be used to control the duration of the subsequent cooking stage to achieve an optimized cooking effect.
  • the cooking duration may be received by the user or calculated by the cooking device.
  • the processor 24 executes a computer program to obtain the cooking duration of the food ingredients, including: calculating the cooking duration according to the types of food ingredients and the quality of the food ingredients.
  • a specific solution for obtaining cooking time is provided.
  • the cooking time is calculated according to the type of food and the quality of the food, that is, different types of food and different quality of food correspond to different cooking times. It helps to reasonably control the cooking time to ensure that the ingredients put in each time have a better cooking effect.
  • a large number of experiments can be used to test the cooking time suitable for different types and different qualities of ingredients, and then stored in the steam cooking device 2, and then the user manually operates the control panel to input the types of ingredients and quality. It can also be combined with the sensor used to detect whether food is placed in the previous embodiment to obtain the type and quality of food. For example, when the sensor is a pressure sensor, the user can manually input the type of food, and then the pressure sensor detects the food.
  • the sensor is an image sensor, it can be combined with image recognition technology to identify the type and size of food ingredients, and then combined with the type and size of food ingredients to estimate the quality of food ingredients.
  • the processor 24 is further configured to execute a computer program to realize: displaying the cooking duration.
  • a step of displaying the cooking time is further included, which can facilitate the user to intuitively understand the cooking situation.
  • a display screen may be provided on the steam cooking device 2 to display the cooking time, or the cooking time may be sent to the terminal device, so that the user can view the cooking time without reaching the steam cooking device 2.
  • a countdown can be performed to update and display the remaining cooking time in real time.
  • the processor 24 is further configured to execute a computer program to implement: determining the second duration according to the cooking duration, the cooking duration being greater than or equal to the second duration.
  • the cooking duration can be further used to determine the second duration of the fiery steaming stage.
  • the cooking time refers to the length of time the steam cooking device 2 works after the ingredients are placed in the steam box.
  • the cooking duration is equal to the second duration; when the cooking process also includes high temperature lock water In the phase, the cooking duration is equal to the sum of the second duration and the third duration; when the entire cooking process further includes a virtual steaming and replenishment phase, the corresponding fourth duration also belongs to the cooking duration.
  • the value of the second duration can be calculated according to the cooking duration of the phases corresponding to the other cooking phases (such as the third duration and the fourth duration) included in the plan, except for the high-heat tenderization and steaming phase, and then the corresponding cooking control is completed.
  • the cooking duration is positively correlated with the second duration and / or the third duration and / or the fourth duration, that is, when the total cooking duration is longer, the duration corresponding to each stage is also relatively longer, ensuring the autonomy of the cooking process Adjust.
  • the processor 24 executes the computer program to control the operation of the steam generator at the power of the second steam generator, and at the same time controls the operation of the hot air equipment.
  • the fiery steaming stage also involves the control of the hot air equipment, that is, the hot air equipment and the steam generator jointly provide the heat required for cooking, which can share the heat load of the steam generator and help shorten the fire.
  • the second duration corresponding to the steaming stage further reduces the water accumulation in the steamer and helps increase the number of times the water in the water box is used. It is conceivable that when this scheme is adopted, if the virtual steam replenishment stage is also involved, the hot air equipment needs to be turned off during the virtual steam replenishment stage.
  • the operation of controlling the operation of the hot air equipment includes: starting timing; when the temperature in the steamer is lower than any temperature value in the second temperature range, controlling the hot air equipment to operate at the power of the third hot air equipment ; When the temperature in the steamer is higher than any temperature value in the second temperature interval or the timing duration reaches the second duration, turn off the hot air equipment.
  • a specific control scheme for the hot air equipment in the fierce steaming stage is provided.
  • the timing starts from entering the fierce steaming stage and ends when the timing reaches the second duration.
  • the hot air equipment can be turned off.
  • the fierce steaming stage continuously detect the temperature in the steamer and determine its relationship with the second temperature interval. When the temperature in the steamer is within the second temperature interval or higher than the maximum value of the second temperature interval, There is no need to operate hot air equipment.
  • the hot air equipment is controlled to operate at the power of the third hot air equipment, which can be heated to an intermediate temperature value in the second temperature area to avoid rapid temperature It falls below the minimum value of the second temperature range, causing frequent opening and closing of hot air equipment.
  • the main steaming stage is the main cooking stage.
  • the hot air equipment is turned on and off to control the temperature in the steam box within the second temperature range, which stabilizes the cooking temperature and helps improve the cooking effect.
  • the power of the third hot air equipment may be equal to the power of the second hot air equipment.
  • the first hot air equipment power is the maximum power of the hot air equipment.
  • the power of the first hot air equipment is set to the maximum power of the hot air equipment, that is, during preheating, in order to ensure the effect of rapid preheating, the hot air equipment is operated at the maximum power.
  • the first steam generator power is the maximum power of the steam generator.
  • the power of the first steam generator is set to the maximum power of the steam generator, that is, during preheating, in order to ensure the effect of rapid preheating, the steam generator is operated at maximum power.
  • the second steam generator power is the maximum power of the steam generator.
  • the power of the second steam generator is set to the maximum power of the steam generator, that is, in the tenderizing stage of the fire, in order to ensure that a large amount of steam quickly penetrates into the food and shortens the cooking time, so that the tenderness of the fish meat is increased, the steam The generator runs at maximum power.
  • the value range of the first temperature interval is between 130 ° C and 160 ° C.
  • the value range of the first temperature interval is set between 130 ° C and 160 ° C, that is, the first temperature interval is an interval between 130 ° C and 160 ° C, for example, 145 ° C to 150 ° C, 150 °C to 160 °C, 155 °C to 160 °C, of course, including 130 °C to 160 °C itself, in this temperature range, can ensure that the preheating effect is obvious, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 99 ° C and 120 ° C.
  • the value range of the second temperature interval is set to be between 99 ° C and 120 ° C, that is, the second temperature interval is a certain range between 99 ° C and 120 ° C, for example, 99 ° C to 105 ° C, 100 °C to 110 °C, 115 °C to 120 °C, of course, including 99 °C to 120 °C itself, in this temperature range, you can ensure that the ingredients are quickly heated to cooked in the steamer, shortening the cooking time, making the fish tender increase.
  • the value of the first duration ranges from 30s to 60s.
  • the value range of the first duration is set to be between 30s and 60s, that is, the first duration is a value between 30s and 60s, such as 30s, 35s, 45s, 55s, and 60s.
  • the duration will not be too long and users will have to wait too long. It also ensures that the first duration will not be too short, which will make the preheating effect insufficient, and will help to control steam consumption, save water and reduce water accumulation.
  • An embodiment of the fifth aspect of the present application provides a control method of a steam cooking device.
  • the steam cooking device includes a steam box, a hot air device, and a steam generator.
  • the hot air device is used to heat the steam box, and the steam generator is used to generate and deliver steam.
  • the steam cooking device is a steam oven, such as a micro-steam oven, a steam oven, and a pure steam oven.
  • control method of the steam cooking device according to the first embodiment of the present application includes:
  • the hot air equipment in response to the control instruction to enter the preheating program, the hot air equipment is controlled to operate at the first hot air equipment power until the temperature in the steam box enters the first temperature interval, and the steam generator is controlled to operate at the first steam generator power for the first duration End the warm-up procedure afterwards;
  • S904 Receive a feedback signal that detects that the ingredients are placed in the steamer
  • the steam generator is controlled to operate with the power of the second steam generator, so that the temperature in the steamer is maintained in the second temperature interval within the second time period, wherein any temperature value in the second temperature interval is lower than the first Any temperature value within a temperature range.
  • a method for controlling a steam cooking device provided by an embodiment of the present application.
  • the steam cooking device includes a steam box, a hot air device, and a steam generator.
  • a control instruction to enter a preheating program is received, which may be a steam cooking device
  • Corresponding physical buttons or virtual buttons are set on the preheating program input by the user on the steam cooking device to allow the steam cooking device to perform the cooking operation, or the user may send it to the steam cooking device through the terminal device or the server.
  • the hot air equipment is controlled to operate at the power of the first hot air equipment, so that the hot air equipment heats the temperature in the steam box to the first temperature interval.
  • the steam generator is controlled to run at the power of the first steam generator for a first period of time and then the preheating process is ended, and the preheating process is completed by turning on the hot air equipment and the steam generator successively.
  • the steamer has been heated to a certain temperature, and the temperature in the steamer is quickly increased to the first temperature range for the hot air device to be turned on first, and then the steam generator is turned on, avoiding
  • the steam generated by the steam generator will be condensed by the low-temperature steam box, reducing the generation of condensed water, helping to reduce the water accumulation in the steam box after the cooking is completed, easy for the user to clean up, and can also increase the number of times the water in the water box is used. For example, for steamed fish, the same box of water can be steamed one to two more fish compared to the related art.
  • the ingredients can be placed in the steamer, and it can be started to detect whether the ingredients in the steamer are put in.
  • the step of placing ingredients in the steamer has been completed.
  • the steam generator is controlled to operate with the power of the second steam generator, so that the temperature in the steamer is maintained in the second temperature interval for a second duration, the second temperature interval is a temperature interval suitable for cooking, and the food passes through the second temperature
  • the cooking in the interval can achieve the final cooking effect, and at the same time, any temperature value in the second temperature interval is lower than any temperature value in the first temperature interval, that is, the maximum value of the second temperature interval is lower than the first temperature interval
  • the minimum value makes the steamer be heated to a higher temperature during the preheating process, which effectively shortens the subsequent cooking time, and does not add ingredients during the preheating process, which can shorten the length of time the ingredients are heated and make the cooking dishes fresh and tender Juicy and enhances the taste.
  • the control method of the steam cooking equipment can be divided into at least two stages.
  • the preheating process it is a fierce fire preheating stage.
  • the ingredients are added to enter the fire and tender steaming stage.
  • the heater and hot air equipment control the temperature in the steamer and cook the ingredients.
  • high-pressure steaming is used, and the large steam quickly penetrates into the food, which can shorten the cooking time and increase the tenderness of the meat.
  • the cooked food is fish
  • the steam cooking device cooks the steamed fish through the control method of the steam cooking device.
  • the hot air equipment includes a heating device and a fan. The air is heated by the heating device, and then the heated air is blown out by the fan, so that the temperature in the steamer is increased.
  • the power control of the hot air equipment is specifically the power of the heating device.
  • control method of the steam cooking device according to the second embodiment of the present application includes:
  • control the hot air equipment in response to the control instruction to enter the preheating program, control the hot air equipment to operate at the first hot air equipment power until the temperature in the steam box enters the first temperature interval, and control the steam generator to operate at the first steam generator power for the first duration End the warm-up procedure afterwards;
  • S1004 Receive a feedback signal that detects the placement of ingredients in the steamer
  • any temperature value in the third temperature interval is lower than any temperature value in the first temperature interval, and higher than or equal to any temperature in the second temperature interval value;
  • the fire and tender steaming stage before the fire and tender steaming stage, it also includes a high temperature water lock stage, which controls the steam generator to operate at maximum power, and controls the hot air equipment to operate at the second hot air equipment power, and makes the steam generator and hot air equipment Run for a third period of time so that the temperature in the steamer reaches the third temperature interval.
  • the maximum value of the third temperature interval is less than the minimum value of the first temperature interval, and the minimum value of the third temperature interval is greater than or equal to the maximum value of the second temperature interval, that is, it is not necessary to heat to the high temperature of the fierce preheating stage, but Can not be lower than the temperature of the high-temperature steaming stage.
  • the power of the second hot air equipment defining the hot air equipment is P
  • the rated power of the steam cooking equipment is P0, such as 2200W
  • the maximum power of the steam generator is P1
  • the power of the second hot air equipment P is less than P0-P1 that is In the high temperature water lock phase, ensure that the steam generator is set to the maximum power P1, assisted by hot air equipment for heating, and the main heating element in the high temperature water lock phase is the steam generator, so the steam generator is limited to operate at its maximum power
  • the rest of the rated power that the steam cooking equipment can withstand is distributed to the hot air equipment to ensure that the hot wind can quickly blow the steam generated by the steam generator to all parts of the steam box.
  • the value range of the third temperature interval is between 110 ° C and 130 ° C.
  • the value range of the third temperature interval is set between 110 ° C and 130 ° C, that is, the third temperature interval is an interval between 110 ° C and 130 ° C, for example, 110 ° C to 120 ° C, 115 °C to 125 °C, 125 °C to 130 °C, of course, including 110 °C to 130 °C itself, in this interval can ensure that the protein in fish meat denatures at high temperature, quickly solidifies, and has the effect of locking water.
  • the value of the third duration ranges from 10s to 40s.
  • the value range of the third duration is between 10s and 40s, that is, the third duration is a value between 10s and 40s, such as 10s, 20s, 30s, and 40s
  • the lower limit value can ensure
  • the upper limit value can avoid the problem of hardening the meat quality when the food is heated for too long in the third temperature range that is too high, and ensure that the steamed fish can be tender and juicy, and the taste is good.
  • control method of the steam cooking device according to the third embodiment of the present application includes:
  • control the hot air equipment in response to the control instruction to enter the preheating program, control the hot air equipment to operate at the first hot air equipment power until the temperature in the steam box enters the first temperature interval, and control the steam generator to operate at the first steam generator power for the first duration End the warm-up procedure afterwards;
  • S1104 Receive a feedback signal that detects the placement of ingredients in the steamer
  • a virtual steam replenishment stage is also included, and the steam generator is turned off during the fourth time period before the end of cooking, so that the ingredients are virtually steamed in the steam box by the residual temperature. From the time of cooking to the end of cooking, by setting a virtual steaming and warming stage, the surface of the ingredients is prevented from being overheated to reduce the chewability of the fish meat, and the taste is fresh and tender.
  • the value of the fourth duration is between 20s and 40s.
  • the value range of the fourth duration is set between 20s and 40s, that is, the fourth duration is a value between 20s and 40s, such as 20s, 25s, 35s, 40s, to avoid shutting down the steam generator
  • the time of the hot air equipment is too early, so that the ingredients are not cooked, or too late to destroy the taste of the ingredients.
  • control method of the steam cooking device according to the fourth embodiment of the present application includes:
  • S1204 Receive a feedback signal that detects the placement of ingredients in the steamer
  • S1206 compare the relationship between the temperature in the steamer and the fourth temperature interval. If the temperature in the steamer is lower than any temperature value in the fourth temperature interval, go to S1208, and the temperature in the steamer is In the case of four temperature ranges, go to S1210;
  • the control method of the steam cooking equipment is followed by a rapid warm-up stage immediately after the fierce preheating stage. Since the door of the steamer needs to be opened when the food is placed, the temperature in the steamer will be to a certain extent The upper temperature is lower, so it is necessary to obtain the temperature in the steamer and determine whether the temperature in the steamer is in the fourth temperature interval to determine whether the temperature in the steamer has dropped too low. If the temperature in the steamer is in the fourth temperature range, it means that there is not much heat loss, the temperature is suitable for cooking, and the next stage can be entered, thereby ensuring the cooking effect.
  • the maximum value of the fourth temperature interval should be less than or equal to the minimum value of the second temperature interval, that is, the temperature can be properly restored, so as to shorten the time for returning to the temperature and improve the cooking effect. If the temperature in the steamer is lower than any temperature value in the fourth temperature interval, that is, lower than the minimum value in the fourth temperature interval, it means that the temperature is too low, in order to ensure that the subsequent cooking can have a higher initial temperature, so The steam generator and / or hot air equipment need to be used for temperature recovery, that is, the steam generator and / or hot air equipment is turned on to heat the temperature in the steam box to the fourth temperature range, so as to ensure that the steam box can quickly return to the temperature after opening the door temperature. After returning to the fourth temperature range, the next stage is entered.
  • the temperature can be directly measured after detecting that the door is closed to ensure the timeliness of the temperature return to the temperature. After detecting that the door is closed, measure at a preset time to wait for the temperature in the steam box to stabilize, or continue to detect and compare within the preset time until the temperature in the box returns to the fourth temperature interval before performing subsequent operations to Ensure the warming effect.
  • the rapid temperature recovery phase is first run, and then the high temperature water lock phase is run; further, it can be understood that when the virtual During the steaming and warming stage, the five cooking stages are, in order of execution, the fierce fire preheating stage, the rapid warming stage, the high temperature water lock stage, the high heat tender steaming stage, and the virtual steaming warming stage.
  • the value range of the fourth temperature interval is between 90 ° C and 110 ° C.
  • the value range of the fourth temperature interval is set between 90 ° C and 110 ° C, that is, the fourth temperature interval is an interval between 90 ° C and 110 ° C, for example, 90 ° C to 100 ° C, 95 °C to 105 °C, of course, including 90 °C to 110 °C itself, in this temperature range, you can ensure that the temperature of the temperature is suitable, not only meet the cooking needs, but do not have to return to a higher temperature and consume too long time.
  • control method of the steam cooking device according to the fifth embodiment of the present application includes:
  • the length of time between the end of preheating and the reception of the feedback signal is affected by the speed at which the user places the ingredients.
  • the The temperature will gradually decrease.
  • the longer the user delays placing the ingredients the lower the temperature in the steamer.
  • the control command to enter the preheating program is generated again to reheat.
  • the subsequent cooking stage is entered.
  • control method of the steam cooking apparatus according to the sixth embodiment of the present application includes:
  • the hot air equipment in response to the control instruction to enter the preheating program, the hot air equipment is controlled to operate at the first hot air equipment power until the temperature in the steam box enters the first temperature interval, and the steam generator is controlled to operate at the first steam generator power for the first duration End the warm-up procedure afterwards;
  • the pre-heating end information is generated and output, so that the user knows that the pre-heating phase is completed, and the user can also be reminded to put food ingredients, which increases the convenience of use.
  • the preheating end message can be output every certain time period until the detected food has been placed; it can also be counted from the end of the preheating, and if the food has not been added after a certain time period, the preheating end message is output again.
  • And can increase the frequency of outputting the preheating end information as the waiting time increases to enhance the prompt effect; at the same time, it can be combined with the fifth embodiment described above to continuously monitor the temperature in the steamer when the temperature drops to the preset When the temperature is below, the preheating end message is no longer output, and reheating is selected.
  • a sensor can be used to detect whether food is placed in the steamer.
  • a pressure sensor can be provided at the bottom of the steamer. If a significant pressure change is detected, it is considered to have been placed.
  • an image sensor can also be installed inside or outside the steamer to accurately detect whether food ingredients are placed.
  • the food is placed after the opening and closing operation is completed, it is determined that the placement is successful, and a feedback signal is generated to enter the subsequent stage; if the food is not detected after the opening and closing operation is completed, a reminder message is generated and output to remind the user
  • the ingredients because after the preheating, the temperature in the steamer will gradually decrease over time. When no ingredients are detected, continuing to wait will only waste the result of the preheating, so you need to send a reminder message to remind The user does not perform subsequent operations at this time, but continues to detect whether the door is opened and closed, ensuring the safety of use.
  • the sensor runs after the door has completed an opening and closing operation, which can reduce power consumption.
  • control method of the steam cooking device further includes: when the feedback signal is received, acquiring the cooking duration of the food ingredients.
  • the cooking duration of the ingredients can be obtained, which can be used to control the duration of the subsequent cooking stage to achieve an optimized cooking effect.
  • the cooking duration may be received by the user or calculated by the cooking device.
  • the operation of obtaining the cooking time of the food includes: calculating the cooking time according to the type of the food and the quality of the food.
  • a specific solution for obtaining cooking time is provided.
  • the cooking time is calculated according to the type of food and the quality of the food, that is, different types of food and different quality of food correspond to different cooking times. It helps to reasonably control the cooking time to ensure that the ingredients put in each time have a better cooking effect.
  • a large number of experiments can be used to test the cooking time suitable for different types and different quality ingredients, and then stored in the steam cooking device, and then the user manually operates the control panel to input the type and quality of the ingredients when putting the ingredients .
  • It can also be combined with the sensor for detecting whether food is placed in the aforementioned sixth embodiment to obtain the type and quality of food.
  • the sensor is a pressure sensor
  • the user can manually input the type of food, and then the pressure
  • the sensor detects the quality of food ingredients.
  • the sensor is an image sensor, it can be combined with image recognition technology to identify the type and size of food ingredients, and then combined with the type and size of food ingredients to estimate the quality of food ingredients.
  • control method of the steam cooking device further includes: displaying the cooking duration.
  • a step of displaying the cooking time is further included, which can facilitate the user to intuitively understand the cooking situation.
  • the display screen can be set on the steam cooking device to display the cooking time, or the cooking time can be sent to the terminal device, so that the user can view the cooking time without reaching the steam cooking device. Further, after the cooking time is displayed, a countdown can be performed to update and display the remaining cooking time in real time.
  • control method of the steam cooking device further includes: determining a second duration according to the cooking duration, the cooking duration being greater than or equal to the second duration.
  • the cooking duration can be further used to determine the second duration of the fiery steaming stage.
  • the cooking time refers to the length of time the steam cooking equipment works after the ingredients are placed in the steam box.
  • the control method of the steam cooking equipment includes only the fierce fire preheating stage and the large fire tender steaming stage, or only the fierce fire preheating stage, the rapid warming stage and the large fire tender steaming stage, the cooking duration is equal to the second duration; when steam cooking When the control method of the appliance also includes a high-temperature water lock phase, the cooking duration is equal to the sum of the second duration and the third duration; when the control method of the steam cooking device further includes a virtual steam replenishment phase, the corresponding fourth duration is also Be part of cooking time.
  • the value of the second duration can be calculated according to the cooking duration of the phases corresponding to the other cooking phases (such as the third duration and the fourth duration) included in the plan, except for the high-heat tenderization and steaming phase, and then the corresponding cooking control is completed.
  • the cooking duration is positively correlated with the second duration and / or the third duration and / or the fourth duration, that is, when the total cooking duration is longer, the duration corresponding to each stage is also relatively longer, ensuring the autonomy of the cooking process Adjust.
  • control method of the steam cooking appliance further includes controlling the operation of the hot air appliance.
  • the fiery steaming stage also involves the control of the hot air equipment, that is, the hot air equipment and the steam generator jointly provide the heat required for cooking, which can share the heat load of the steam generator and help shorten the fire.
  • the second duration corresponding to the steaming stage further reduces the water accumulation in the steamer and helps increase the number of times the water in the water box is used. It is conceivable that when this scheme is adopted, if the virtual steam replenishment stage is also involved, the hot air equipment needs to be turned off during the virtual steam replenishment stage.
  • the operation of controlling the operation of the hot air equipment includes: starting timing; when the temperature in the steamer is lower than any temperature value in the second temperature range, controlling the hot air equipment to operate at the power of the third hot air equipment ; When the temperature in the steamer is higher than any temperature value in the second temperature interval or the timing duration reaches the second duration, turn off the hot air equipment.
  • a specific control scheme for the hot air equipment in the fierce steaming stage is provided.
  • the timing starts from entering the fierce steaming stage and ends when the timing reaches the second duration.
  • the hot air equipment can be turned off.
  • the fierce steaming stage continuously detect the temperature in the steamer and determine its relationship with the second temperature interval. When the temperature in the steamer is within the second temperature interval or higher than the maximum value of the second temperature interval, There is no need to operate hot air equipment.
  • the hot air equipment is controlled to operate at the power of the third hot air equipment, which can be heated to an intermediate temperature value in the second temperature area to avoid rapid temperature It falls below the minimum value of the second temperature range, causing frequent opening and closing of hot air equipment.
  • the main steaming stage is the main cooking stage.
  • the hot air equipment is turned on and off to control the temperature in the steam box within the second temperature range, which stabilizes the cooking temperature and helps improve the cooking effect.
  • the power of the third hot air equipment may be equal to the power of the second hot air equipment.
  • the first hot air equipment power is the maximum power of the hot air equipment.
  • the power of the first hot air equipment is set to the maximum power of the hot air equipment, that is, during preheating, in order to ensure the effect of rapid preheating, the hot air equipment is operated at the maximum power.
  • the first steam generator power is the maximum power of the steam generator.
  • the power of the first steam generator is set to the maximum power of the steam generator, that is, during preheating, in order to ensure the effect of rapid preheating, the steam generator is operated at maximum power.
  • the second steam generator power is the maximum power of the steam generator.
  • the power of the second steam generator is set to the maximum power of the steam generator, that is, in the tenderizing stage of the fire, in order to ensure that a large amount of steam quickly penetrates into the food and shortens the cooking time, so that the tenderness of the fish meat is increased, the steam The generator runs at maximum power.
  • the value range of the first temperature interval is between 130 ° C and 160 ° C.
  • the value range of the first temperature interval is set between 130 ° C and 160 ° C, that is, the first temperature interval is an interval between 130 ° C and 160 ° C, for example, 145 ° C to 150 ° C, 150 °C to 160 °C, 155 °C to 160 °C, of course, including 130 °C to 160 °C itself, in this temperature range, can ensure that the preheating effect is obvious, effectively shorten the subsequent cooking time.
  • the value range of the second temperature interval is between 99 ° C and 120 ° C.
  • the value range of the second temperature interval is set to be between 99 ° C and 120 ° C, that is, the second temperature interval is a certain range between 99 ° C and 120 ° C, for example, 99 ° C to 105 ° C, 100 °C to 110 °C, 115 °C to 120 °C, of course, including 99 °C to 120 °C itself, in this temperature range, you can ensure that the ingredients are quickly heated to cooked in the steamer, shortening the cooking time, making the fish tender increase.
  • the value of the first duration ranges from 30s to 60s.
  • the value range of the first duration is set to be between 30s and 60s, that is, the first duration is a value between 30s and 60s, such as 30s, 35s, 45s, 55s, and 60s.
  • the duration will not be too long and users will have to wait too long. It also ensures that the first duration will not be too short, which will make the preheating effect insufficient, and will help to control steam consumption, save water and reduce water accumulation.
  • FIG. 24 shows a schematic flow chart of the control method of the steam cooking device according to the seventh embodiment of the present application
  • FIG. 25 shows the different cooking stages of the control method of the steam cooking device according to the seventh embodiment of the present application.
  • the schematic diagram of temperature-time relationship can be called five-stage tender steaming cooking curve.
  • the specific dish is steamed fish
  • the control method of the steam cooking equipment is divided into five stages:
  • the first stage fierce fire preheating stage.
  • T1 130 °C ⁇ 160 °C
  • the total duration t1 at this stage is the sum of the working duration of the hot air equipment and the working duration of the steam generator (ie, the first duration).
  • the second stage is the rapid recovery stage. Prompt to open the door to release the fish, detect whether the fish is placed in the steamer, after the detection is completed, start cooking automatically, quickly return to T2, the shorter the time t2, the better the cooking effect. At this time, the steam cooking equipment will display the cooking time (t) according to different types of fish and fish of different qualities. The steam box can be quickly returned to temperature after the fish is opened.
  • the third stage is the high temperature water lock stage.
  • the hot air power P satisfies P ⁇ 2200-P1, where P1 is the maximum power of the steam generator, and the unit in the inequality is watts (W).
  • W watts
  • the fourth stage is the tender steaming stage.
  • the duration t4 (that is, the second duration) consists of the cooking duration t and the third stage.
  • the duration t3 and the duration t5 of the fifth stage determine that the large steam can quickly penetrate into the food, shorten the cooking time, and increase the tenderness of the fish.
  • the fifth stage the virtual steam replenishment stage.
  • t5 20s ⁇ 40s (t5 is the fourth duration) remaining in the cooking process, turn off the fire and steam until the remaining cooking duration is 0, and the cooking is completed.
  • the temperature at this stage is recorded as T5, T5 is less than T4, which can be avoided Excessive heating of the fish surface reduces the chewability of the fish.
  • the user takes out the food, sprinkles the green onion and ginger, pours the hot oil, and pours the steamed fish sauce oil.
  • a specific embodiment is used to introduce the control method of the steam cooking device of the present application.
  • the specific dish is steamed fish, and the control method of the steam cooking device is still divided into the five stages in the seventh embodiment described above.
  • the first stage The elapsed time t1 is 6 min.
  • the time t2 is affected by the temperature and heating power in the steamer after the door is closed. The shorter the t2, the better the cooking effect.
  • the hot air equipment is operated at 500W, and the hot air equipment is turned on and off, and the steam generator is controlled to be heated together with 1500W, and the temperature is controlled at T4 to about 100 ° C.
  • the steam generator and hot air equipment are all disconnected, and the virtual steaming time t5 is about 30s.
  • An embodiment of the sixth aspect of the present application provides a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps of the method for controlling the steam cooking apparatus according to any of the above embodiments are implemented Therefore, it has all the technical effects of the control method of the steam cooking device, which will not be repeated here.
  • Computer-readable storage media may include any medium that can store or transfer information. Examples of computer-readable storage media include electronic circuits, semiconductor memory devices, ROM, flash memory, erasable ROM (EROM), floppy disks, CD-ROMs, optical disks, hard disks, fiber optic media, radio frequency (RF) links, and so on.
  • the code segment can be downloaded via a computer network such as the Internet, an intranet, and so on.
  • the present application provides a steamed fish heating control method that can achieve freshness, juiciness and good taste.
  • the heating control method is embedded in a steam cooking device to ensure the realization of a five-stage tender steaming cooking curve. Precise cooking with the cooking curve can avoid over-cooked or under-cooked, and rationally grasp the cooking time, you can steam out the fresh and juicy fish.
  • the method of steaming fish can achieve less water accumulation in the steamer, save water, shorten cooking time, and have a good cooking effect.
  • connection can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium.

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Abstract

一种烹饪设备及其控制方法、计算机可读存储介质，烹饪设备包括蒸箱、加热装置、存储器和处理器，其中，加热装置用于对蒸箱加热；存储器被配置为用于存储计算机程序；处理器被配置为用于执行计算机程序以实现：控制加热装置运行，直至蒸箱内的温度进入第一温度区间；接收检测到蒸箱内放置食材的反馈信号；控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。优化了烹饪曲线，有助于提升食材的烹饪口感。

Description

烹饪设备及其控制方法、计算机可读存储介质
本申请要求于2018年10月17日提交中国专利局、申请号分别为“201811210584.X”和“201811210570.8”、发明名称分别为“烹饪设备的控制方法及烹饪设备”和“蒸汽烹饪设备的控制方法及蒸汽烹饪设备”的中国专利申请，以及于2019年3月14日提交中国专利局、申请号分别为“201910195400.5”和“201910195401.X”、发明名称分别为“烹饪设备及其控制方法、计算机可读存储介质”和“蒸汽烹饪设备及其控制方法、计算机可读存储介质”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本申请涉及厨房用具领域，更具体而言，涉及一种烹饪设备、一种烹饪设备的控制方法、一种计算机可读存储介质、一种蒸汽烹饪设备的控制方法、一种蒸汽烹饪设备及一种计算机可读存储介质。
背景技术
清蒸鱼是一道常用的家常菜，因其营养损失较少，口感滑嫩鲜美，故受消费者欢迎。但现有烹饪设备在制备清蒸鱼时，如通过微波炉按照微波炉菜谱操作时，清蒸鱼成功率低、蒸鱼熟度需要用户自己判断、蒸鱼鱼肉不太嫩、蒸鱼烹饪时间长；同时市场上蒸汽炉(带蒸汽的炉子)在烹饪清蒸鱼时，只将鱼作为普通菜品进行统一烹饪，以蒸熟为目的，最终清蒸鱼鲜嫩多汁的口感得不到保证，因此蒸鱼效果并不好。
发明内容
本申请旨在至少解决现有技术中存在的技术问题之一。
本申请的第一方面提供了一种烹饪设备。
本申请的第二方面提供了一种烹饪设备的控制方法。
本申请的第三方面提供了一种计算机可读存储介质。
本申请的第四方面提供了一种蒸汽烹饪设备。
本申请的第五方面提供了一种蒸汽烹饪设备的控制方法。
本申请的第六方面提供了一种计算机可读存储介质。
鉴于上述，根据本申请的第一方面，提供了一种烹饪设备，包括蒸箱、加热装置、存储器和处理器，其中，加热装置用于对蒸箱加热；存储器被配置为用于存储计算机程序；处理器被配置为用于执行计算机程序以实现：控制加热装置运行，直至蒸箱内的温度进入第一温度区间；接收检测到蒸箱内放置食材的反馈信号；控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。
本申请的实施例提供的烹饪设备，包括蒸箱、加热装置、存储计算机程序的存储器及执行存储的计算机程序的处理器，处理器执行计算机程序以实现如下控制策略。首先，控制加热装置将蒸箱内的温度加热至第一温度区间以实现预热，使得在将食材放入蒸箱前，蒸箱内已经被加热至一定的温度，可提升烹饪初始温度，有效地缩短后续的烹饪时长，且预热过程中不放入食材，可缩短食材受热时长，使所烹饪的菜品鲜嫩多汁，提升口感。随后在预热完成后可将食材放置入蒸箱内，可开始检测蒸箱内的食材是否放入。接收检测到蒸箱内放置食材的反馈信号时，即蒸箱内已经完成放置食材的步骤。随后控制加热装置运行，以使蒸箱内的温度维持在第二温度区间，且持续第一时长，第二温度区间为适合烹饪的温度区间，食材经过第二温度区间的烹饪可达到最终的烹饪效果。本方案优化了烹饪曲线，有助于提升食材的烹饪口感。
具体而言，通过大量实验总结提炼出蒸鱼效果好的烹饪曲线，将烹饪全程划分为至少两个阶段，在加热至第一温度区间时为猛火预热阶段，预热完成后再放入食材，即可进入到大火嫩蒸阶段，在第一时长内使蒸箱内的温度维持在适宜烹饪的第二温度区间，将食材蒸煮。其中，在大火嫩蒸阶段，采用大火猛蒸，同时大蒸汽迅速深入食物内部，可缩短烹饪时间，提升肉类嫩度。
另外，根据本申请上述技术方案提供的烹饪设备还具有如下附加技术特征：
在一种可能的设计中，处理器执行计算机程序以实现的控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤，包括：开启加热装置，以在第二时长内将蒸箱内的温度加热至第一温度区间；关闭加热装置。
在该设计中，提供了猛火预热阶段的一种具体控制方案，首先开启加热装置以开始加热，目标为加热至第一温度区间，但同时需控制加热装置的运行时长，即第二时长，以避免预热耗时过长而降低用户体验效果。此处存在一个控制上的矛盾，第二时长越长，蒸箱内的温度会越高，但为确保用户体验，第二时长又不能过长，因此需给出合理的第一温度区间作为预热目标温度区间，并给出合理的最长预热时长。由于最长预热时长不会是一个过小的值，因此理论上来说，当加热装置运行的第二时长达到最长预热时长时，蒸箱内的温度必然可以达到第一温度区间的最小值，故而控制时只需在尽量短的第二时长和尽量高的蒸箱温度之间获得平衡即可。具体而言，执行控制时，在开启加热装置的同时开始计时，当蒸箱内的温度升高至第一温度区间的最小值时，判断计时时长是否大于等于最长预热时长，若是，则不能继续加热，关闭加热装置，若否，则还可继续加热，并持续检测蒸箱内的温度是否达到第一温度区间的最大值或判断计时时长是否大于等于第二时长，只要上述两项判断结果中有一个为是，则关闭加热装置，以合理控制预热的第二时长，确保用户体验，同时合理控制预热温度，以减少不必要的能量消耗，提高能效，同时缩短第二时长。
在一种可能的设计中，第二时长的取值范围为小于等于6min。
在该设计中，将第二时长的取值范围设置为小于等于6min，即最长预热时长不能超过6min，从而合理控制了猛火预热阶段的时长，尽可能提高了用户体验。可以理解的是，在具体控制时，第二时长的实际取值受到加热功率和加热环境影响。
在一种可能的设计中，在加热装置为热风设备的情况下，第一温度区间的取值范围为130℃至160℃之间。
在该设计中，当加热装置选择热风设备时，将第一温度区间的取值范围设置为130℃至160℃之间，即第一温度区间是130℃至160℃之间的某一区间，例如145℃至150℃、150℃至160℃、155℃至160℃，当然也包 括130℃至160℃本身，在该温度区间内，可保证预热效果明显，有效缩短后续的烹饪时长。
在一种可能的设计中，在加热装置为热风设备的情况下，第二温度区间的取值范围为99℃至120℃之间。
在该设计中，当加热装置选择热风设备时，将第二温度区间的取值范围设置为99℃至120℃之间，即第二温度区间是99℃至120℃之间的某一区间，例如99℃至105℃、100℃至110℃、115℃至120℃，当然也包括99℃至120℃本身，在该温度区间内，可以保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一种可能的设计中，在加热装置为蒸汽发生器的情况下，第一温度区间的取值范围为90℃至100℃之间。
在该设计中，当加热装置为蒸汽发生器时，将第一温度区间的取值范围设置为90℃至100℃之间，即第一温度范围是90℃至100℃之间的某一区间，例如90℃至96℃，当然也包括90℃至100℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第一温度区间的取值，在该温度区间内，同样可保证预热效果，有效缩短后续的烹饪时长。
在一种可能的设计中，在加热装置为蒸汽发生器的情况下，第二温度区间的取值范围为98℃至100℃之间。
在该设计中，当加热装置为蒸汽发生器时，将第二温度区间的取值范围设置为98℃至100℃之间，即第二温度范围是98℃至100℃之间的某一区间，例如98℃至99℃，当然也包括98℃至100℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第二温度区间的取值，在该温度区间内，同样可保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一种可能的设计中，处理器执行计算机程序以实现的控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤，包括：控制加热装置以最大功率运行第一时长，以使蒸箱内的温度维持在第二温度区间。
在该设计中，提供了大火嫩蒸阶段的一种具体控制方案，采用在要求的功率条件下，即加热装置所能提供的最大功率下，采用最大火力烹饪，使得大蒸汽迅速伸入食材内部，缩短烹饪时间，提高鱼肉嫩度。具体地，当加热装置为热风设备时，热风设备包括热源及风机，通过热源将空气加热，随后通过风机将被加热的空气吹出，以使得蒸箱内的温度提高，加热装置的功率具体为热源的功率。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，根据食材的种类及食材的质量，计算得出第一时长。
在该设计中，提供了一种获取第一时长的具体方案。第一时长所对应的大火嫩蒸阶段是起主要烹饪作用的阶段，因此受到食材的影响也最大。根据食材的种类及食材的质量，计算得出烹饪时长，即不同种类的食材、不同质量的食材均对应不同的第一时长，有助于合理把握大火嫩蒸时间，以保证每次放入的食材均具有较好的烹饪效果。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤之前，控制加热装置运行并保持第三时长，以使蒸箱内的温度进入第三温度区间，其中，第三时长短于第二时长，第三温度区间内的任一温度值均低于第一温度区间内的任一温度值，且高于或等于第二温度区间内的任一温度值。
在该设计中，在进行大火嫩蒸阶段前，还包括高温锁水阶段，控制加热装置运行第三时长，以使蒸箱内的温度达到第三温度区间。其中，可令第三温度区间的最大值小于第一温度区间的最小值，且第三温度区间的最小值大于或等于第二温度区间的最大值，即不必加热至猛火预热阶段的高温，但也不能低于大火嫩蒸阶段的温度，以实现在烹饪食材(尤其食材为鱼)时，鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，可锁住鱼内部水分，保证后续食材口感。第三时长还应短于第二时长，以免食材上时间暴露在过高的温度环境下，影响口感。
在一种可能的设计中，第三温度区间的取值范围为110℃至130℃之 间。
在该设计中，将第三温度区间的取值范围设置为110℃至130℃之间，即第三温度区间是110℃至130℃之间的某一区间，例如110℃至120℃、115℃至125℃、125℃至130℃，当然也包括110℃至130℃本身，在该区间中可以保证能使得鱼肉中的蛋白质高温变性，迅速凝固，起到锁水的效果。
在一种可能的设计中，第三时长的取值范围为10s至40s之间。
在该设计中，第三时长的取值范围为10s至40s之间，即第三时长为10s至40s之间的某一值，例如10s、20s、30s、40s，该下限值可确保达到锁水效果，该上限值可避免在过高的第三温度区间内食材被加热过长时间而出现肉质变硬的问题，保证清蒸鱼能够实现鲜嫩多汁，口感好。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤之后，关闭加热装置，并开始计时；在计时时长达到第四时长的情况下，生成烹饪结束指令，第四时长小于第一时长。
在该设计中，在进行大火嫩蒸阶段后，还包括虚蒸补温阶段，在烹饪结束前的第四时长时，关闭加热装置，使得食材在蒸箱内凭借余温虚蒸第四时长直至烹饪结束，通过设置虚蒸补温阶段，可避免食材表面被过度加热而减少鱼肉咀嚼性，保证口感鲜嫩。
在一种可能的设计中，在加热装置为热风设备的情况下，第四时长的取值范围为20s至40s之间。
在该设计中，在加热装置为热风设备的情况下，第四时长的取值范围设置为20s至40s之间，即第四时长为20s至40s之间的某一值，例如20s、25s、35s、40s，避免关闭蒸汽发生器的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一种可能的设计中，在加热装置为蒸汽发生器的情况下，第四时长的取值范围为30s至60s之间。
在该设计中，在加热装置为蒸汽发生器的情况下，第四时长的取值范围为30s至60s之间，即第四时长为30s至60s之间的某一值，例如30s、 35s、40s、45s、55s、60s，由于以高温蒸汽为热源时释放的热量低于热风为热源时释放的热量，故而可适当延长此时的第四时长，避免关闭蒸汽发生器的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，在蒸箱内的温度位于第四温度区间内的情况下，执行控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤，第四温度区间内的任一温度值均低于或等于第一温度区间内的任一温度值。
在该设计中，在猛火预热阶段后紧接着还有快速回温阶段，由于在放置食材时需要开启蒸箱的门体，会导致蒸箱内的温度在一定程度上降低，因此需获取蒸箱内的温度，判断蒸箱内的温度是否位于第四温度区间，以判断蒸箱内的温度是否下降过低。若蒸箱内的温度位于第四温度区间内时，表明热量散失不多，温度适宜烹饪，可进入下一阶段，从而确保了烹饪效果。此外，第四温度区间的最大值应小于等于第二温度区间的最小值，即适当回温即可，以尽量缩短回温耗时，提高烹饪效果。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，开启加热装置，以在第五时长内将蒸箱内的温度加热至进入第四温度区间。
在该设计中，若蒸箱内的温度低于第四温度区间内的任一温度值，即低于第四温度区间的最小值，则说明温度过低，为保证后续烹饪能具有较高的起始温度，因此需要借助加热装置进行回温，即开启加热装置将蒸箱内的温度在第五时长内加热至第四温度区间，以保证开门放食材后，蒸箱内能快速回温。回温至第四温度区间后，再进入下一阶段。此处在第五时长内加热至第四温度区间与前述猛火预热阶段在第二时长内加热至第一温度区间同理，控制时只需在尽量短的第五时长和尽量高的蒸箱温度之间获得平衡即可。
在一种可能的设计中，第五时长的取值范围为小于等于30s。
在该设计中，将第五时长的取值范围设置为小于等于30s，即最长回温 时长不能超过30s，从而合理控制快速回温阶段的时长，提高烹饪效果。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，根据食材的种类及食材的质量，计算得出食材的烹饪时长；在开启加热装置，以在第五时长内将蒸箱内的温度加热至进入第四温度区间的操作之后，根据烹饪时长和第五时长，计算第一时长。
在该设计中，将快速回温阶段和大火嫩蒸阶段视为烹饪食材的阶段，因而如前所述，二者分别对应的第五时长与第一时长之和即为烹饪时长，受到食材的种类和质量影响。在快速回温阶段结束时即可统计出具体的第五时长，再根据食材的种类及食材的质量计算出食材的烹饪时长，以烹饪时长减去第五时长，即可算得第一时长，充分考虑了食材的影响和快速回温阶段对烹饪的影响。
在一种可能的设计中，在加热装置为热风设备的情况下，第四温度区间的取值范围为90℃至110℃之间。
在该设计中，在加热装置为热风设备的情况下，将第四温度区间的取值范围设置为90℃至110℃之间，即第四温度区间是90℃至110℃之间的某一区间，例如90℃至100℃、95℃至105℃，当然也包括90℃至110℃本身，在该温度区间内，可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一种可能的设计中，在加热装置为蒸汽发生器的情况下，第四温度区间的取值范围为90℃至96℃之间。
在该设计中，在加热装置为蒸汽发生器的情况下，将第四温度区间的取值范围设置为90℃至96℃之间，即第四温度区间是90℃至96℃之间的某一区间，例如90℃至93℃、91℃至95℃、92℃至96℃，当然也包括90℃至96℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第四温度区间的取值，在该温度区间内，同样可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现： 在控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤之后，在蒸箱内的温度低于预设温度的情况下，执行控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤。
在该设计中，从预热结束到接收到反馈信号之间经历的时长，受用户放置食材的速度影响，这段时间里，由于加热装置已停机，所以蒸箱内的温度会逐渐下降，用户放置食材所耽误的时间越长，则蒸箱内的温度会降得越低。当用户耽误的时间过长造成温度过低时，若直接烹饪就会丧失预热的优势，导致烹饪效果大打折扣，因此，在预热结束后仍然检测蒸箱内的温度，若在放置食材前，温度降至失去预热优势时对应的预设温度(如60℃)以下，则再次运行加热装置以重新预热。相反，若温度未过度降低，且接收到反馈信号，则进入后续烹饪阶段。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在控制加热装置运行，直至蒸箱内的温度进入第一温度区间之后，生成并输出预热结束信息。
在该设计中，在预热阶段完成后，生成并输出预热结束信息，使得用户知晓预热阶段完成，还可提醒用户放入食材，增加了使用的便利性。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在生成并输出预热结束信息的步骤之后，检测烹饪设备的门体是否完成一次开合操作；在检测到门体完成一次开合操作的情况下，生成反馈信号。
在该设计中，输出预热结束信息后开始检测食材是否放置，具体而言，当检测到门体完成一次开合操作时，可认为用户放入了食材，简化了检测方案。
在一种可能的设计中，处理器执行计算机程序实现的在检测到门体完成一次开合操作的情况下，生成反馈信号的步骤，包括：在检测到门体完成一次开合操作的情况下，检测蒸箱内是否放置有食材；在检测到蒸箱内放置有食材的情况下，生成反馈信号；在检测到蒸箱内未放置食材的情况下，生成并输出提醒信息。
在该设计中，为进一步确保判断的准确性，可在完成一次开合操作后利用传感器检测蒸箱内是否放置了食材，例如可在蒸箱底部设置压力传感 器，若检测到明显的压力变化，则认为放入了食材，也可在蒸箱内部或外部设置图像传感器以准确检测是否放置了食材。若完成一次开合操作后检测到放置有食材，则确定放置成功，生成反馈信号以进入后续阶段；若完成一次开合操作后没有检测到放置有食材，则生成并输出提醒信息，以提醒用户放入食材，暂不执行后续操作，而继续检测门体是否被开合，确保了使用的安全性。同时，传感器在门体完成一次开合操作后再运行，可降低功耗。
根据本申请的第二方面，提供了一种烹饪设备的控制方法，烹饪设备包括蒸箱和加热装置，加热装置用于对蒸箱加热，烹饪设备的控制方法包括：控制加热装置运行，直至蒸箱内的温度进入第一温度区间；接收检测到蒸箱内放置食材的反馈信号；控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。
本申请的实施例提供的烹饪设备的控制方法，首先控制烹饪设备的加热装置将蒸箱内的温度加热至第一温度区间以实现预热，使得在将食材放入蒸箱前，蒸箱内已经被加热至一定的温度，可提升烹饪初始温度，有效地缩短后续的烹饪时长，且预热过程中不放入食材，可缩短食材受热时长，使所烹饪的菜品鲜嫩多汁，提升口感。随后在预热完成后可将食材放置入蒸箱内，可开始检测蒸箱内的食材是否放入。接收检测到蒸箱内放置食材的反馈信号时，即蒸箱内已经完成放置食材的步骤。随后控制加热装置运行，以使蒸箱内的温度维持在第二温度区间，且持续第一时长，第二温度区间为适合烹饪的温度区间，食材经过第二温度区间的烹饪可达到最终的烹饪效果。本方案优化了烹饪曲线，有助于提升食材的烹饪口感。
具体而言，通过大量实验总结提炼出蒸鱼效果好的烹饪曲线，将烹饪全程划分为至少两个阶段，在加热至第一温度区间时为猛火预热阶段，预热完成后再放入食材，即可进入到大火嫩蒸阶段，在第一时长内使蒸箱内的温度维持在适宜烹饪的第二温度区间，将食材蒸煮。其中，在大火嫩蒸阶段，采用大火猛蒸，同时大蒸汽迅速深入食物内部，可缩短烹饪时间，提升肉类嫩度。
另外，根据本申请上述技术方案提供的烹饪设备的控制方法还具有如 下附加技术特征：
在一种可能的设计中，控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤，包括：开启加热装置，以在第二时长内将蒸箱内的温度加热至第一温度区间；关闭加热装置。
在该设计中，提供了猛火预热阶段的一种具体控制方案，首先开启加热装置以开始加热，目标为加热至第一温度区间，但同时需控制加热装置的运行时长，即第二时长，以避免预热耗时过长而降低用户体验效果。此处存在一个控制上的矛盾，第二时长越长，蒸箱内的温度会越高，但为确保用户体验，第二时长又不能过长，因此需给出合理的第一温度区间作为预热目标温度区间，并给出合理的最长预热时长。由于最长预热时长不会是一个过小的值，因此理论上来说，当加热装置运行的第二时长达到最长预热时长时，蒸箱内的温度必然可以达到第一温度区间的最小值，故而控制时只需在尽量短的第二时长和尽量高的蒸箱温度之间获得平衡即可。具体而言，执行控制时，在开启加热装置的同时开始计时，当蒸箱内的温度升高至第一温度区间的最小值时，判断计时时长是否大于等于最长预热时长，若是，则不能继续加热，关闭加热装置，若否，则还可继续加热，并持续检测蒸箱内的温度是否达到第一温度区间的最大值或判断计时时长是否大于等于第二时长，只要上述两项判断结果中有一个为是，则关闭加热装置，以合理控制预热的第二时长，确保用户体验，同时合理控制预热温度，以减少不必要的能量消耗，提高能效，同时缩短第二时长。
在一种可能的设计中，第二时长的取值范围为小于等于6min。
在该设计中，将第二时长的取值范围设置为小于等于6min，即最长预热时长不能超过6min，从而合理控制了猛火预热阶段的时长，尽可能提高了用户体验。可以理解的是，在具体控制时，第二时长的实际取值受到加热功率和加热环境影响。
在一种可能的设计中，在加热装置为热风设备的情况下，第一温度区间的取值范围为130℃至160℃之间。
在该设计中，当加热装置选择热风设备时，将第一温度区间的取值范围设置为130℃至160℃之间，即第一温度区间是130℃至160℃之间的某 一区间，例如145℃至150℃、150℃至160℃、155℃至160℃，当然也包括130℃至160℃本身，在该温度区间内，可保证预热效果明显，有效缩短后续的烹饪时长。
在一种可能的设计中，在加热装置为热风设备的情况下，第二温度区间的取值范围为99℃至120℃之间。
在该设计中，当加热装置选择热风设备时，将第二温度区间的取值范围设置为99℃至120℃之间，即第二温度区间是99℃至120℃之间的某一区间，例如99℃至105℃、100℃至110℃、115℃至120℃，当然也包括99℃至120℃本身，在该温度区间内，可以保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一种可能的设计中，在加热装置为蒸汽发生器的情况下，第一温度区间的取值范围为90℃至100℃之间。
在该设计中，当加热装置为蒸汽发生器时，将第一温度区间的取值范围设置为90℃至100℃之间，即第一温度范围是90℃至100℃之间的某一区间，例如90℃至96℃，当然也包括90℃至100℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第一温度区间的取值，在该温度区间内，同样可保证预热效果，有效缩短后续的烹饪时长。
在一种可能的设计中，在加热装置为蒸汽发生器的情况下，第二温度区间的取值范围为98℃至100℃之间。
在该设计中，当加热装置为蒸汽发生器时，将第二温度区间的取值范围设置为98℃至100℃之间，即第二温度范围是98℃至100℃之间的某一区间，例如98℃至99℃，当然也包括98℃至100℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第二温度区间的取值，在该温度区间内，同样可保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一种可能的设计中，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤，包括：控制加热装置以最大功率运行第一时长，以使蒸箱内的温度维持在第二温度区间。
在该设计中，提供了大火嫩蒸阶段的一种具体控制方案，采用在要求的功率条件下，即加热装置所能提供的最大功率下，采用最大火力烹饪，使得大蒸汽迅速伸入食材内部，缩短烹饪时间，提高鱼肉嫩度。具体地，当加热装置为热风设备时，热风设备包括热源及风机，通过热源将空气加热，随后通过风机将被加热的空气吹出，以使得蒸箱内的温度提高，加热装置的功率具体为热源的功率。
在一种可能的设计中，在接收检测到蒸箱内放置食材的反馈信号的步骤之后，烹饪设备的控制方法还包括：根据食材的种类及食材的质量，计算得出第一时长。
在该设计中，提供了一种获取第一时长的具体方案。第一时长所对应的大火嫩蒸阶段是起主要烹饪作用的阶段，因此受到食材的影响也最大。根据食材的种类及食材的质量，计算得出烹饪时长，即不同种类的食材、不同质量的食材均对应不同的第一时长，有助于合理把握大火嫩蒸时间，以保证每次放入的食材均具有较好的烹饪效果。
在一种可能的设计中，在控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤之前，烹饪设备的控制方法还包括：控制加热装置运行并保持第三时长，以使蒸箱内的温度进入第三温度区间，其中，第三温度区间内的任一温度值均低于第一温度区间内的任一温度值，且高于或等于第二温度区间内的任一温度值。
在该设计中，在进行大火嫩蒸阶段前，还包括高温锁水阶段，控制加热装置运行第三时长，以使蒸箱内的温度达到第三温度区间。其中，可令第三温度区间的最大值小于第一温度区间的最小值，且第三温度区间的最小值大于或等于第二温度区间的最大值，即不必加热至猛火预热阶段的高温，但也不能低于大火嫩蒸阶段的温度，以实现在烹饪食材(尤其食材为鱼)时，鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，可锁住鱼内部水分，保证后续食材口感。第三时长还应短于第二时长，以免食材上时间暴露在过高的温度环境下，影响口感。
在一种可能的设计中，第三温度区间的取值范围为110℃至130℃之间。
在该设计中，将第三温度区间的取值范围设置为110℃至130℃之间，即第三温度区间是110℃至130℃之间的某一区间，例如110℃至120℃、115℃至125℃、125℃至130℃，当然也包括110℃至130℃本身，在该区间中可以保证能使得鱼肉中的蛋白质高温变性，迅速凝固，起到锁水的效果。
在一种可能的设计中，第三时长的取值范围为10s至40s之间。
在该设计中，第三时长的取值范围为10s至40s之间，即第三时长为10s至40s之间的某一值，例如10s、20s、30s、40s，该下限值可确保达到锁水效果，该上限值可避免在过高的第三温度区间内食材被加热过长时间而出现肉质变硬的问题，保证清蒸鱼能够实现鲜嫩多汁，口感好。
在一种可能的设计中，在控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤之后，烹饪设备的控制方法还包括：关闭加热装置，并开始计时；在计时时长达到第四时长的情况下，生成烹饪结束指令，第四时长小于第一时长。
在该设计中，在进行大火嫩蒸阶段后，还包括虚蒸补温阶段，在烹饪结束前的第四时长时，关闭加热装置，使得食材在蒸箱内凭借余温虚蒸第四时长直至烹饪结束，通过设置虚蒸补温阶段，可避免食材表面被过度加热而减少鱼肉咀嚼性，保证口感鲜嫩。
在一种可能的设计中，在加热装置为热风设备的情况下，第四时长的取值范围为20s至40s之间。
在该设计中，在加热装置为热风设备的情况下，第四时长的取值范围设置为20s至40s之间，即第四时长为20s至40s之间的某一值，例如20s、25s、35s、40s，避免关闭蒸汽发生器的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一种可能的设计中，在加热装置为蒸汽发生器的情况下，第四时长的取值范围为30s至60s之间。
在该设计中，在加热装置为蒸汽发生器的情况下，第四时长的取值范围为30s至60s之间，即第四时长为30s至60s之间的某一值，例如30s、35s、40s、45s、55s、60s，由于以高温蒸汽为热源时释放的热量低于热风 为热源时释放的热量，故而可适当延长此时的第四时长，避免关闭蒸汽发生器的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一种可能的设计中，在接收检测到蒸箱内放置食材的反馈信号的步骤之后，烹饪设备的控制方法还包括：在蒸箱内的温度位于第四温度区间内的情况下，执行控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤，第四温度区间内的任一温度值均低于或等于第一温度区间内的任一温度值。
在该设计中，在猛火预热阶段后紧接着还有快速回温阶段，由于在放置食材时需要开启蒸箱的门体，会导致蒸箱内的温度在一定程度上降低，因此需获取蒸箱内的温度，判断蒸箱内的温度是否位于第四温度区间，以判断蒸箱内的温度是否下降过低。若蒸箱内的温度位于第四温度区间内时，表明热量散失不多，温度适宜烹饪，可进入下一阶段，从而确保了烹饪效果。此外，第四温度区间的最大值应小于等于第二温度区间的最小值，即适当回温即可，以尽量缩短回温耗时，提高烹饪效果。
在一种可能的设计中，在接收检测到蒸箱内放置食材的反馈信号的步骤之后，烹饪设备的控制方法还包括：在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，开启加热装置，以在第五时长内将蒸箱内的温度加热至进入第四温度区间。
在该设计中，若蒸箱内的温度低于第四温度区间内的任一温度值，即低于第四温度区间的最小值，则说明温度过低，为保证后续烹饪能具有较高的起始温度，因此需要借助加热装置进行回温，即开启加热装置将蒸箱内的温度在第五时长内加热至第四温度区间，以保证开门放食材后，蒸箱内能快速回温。回温至第四温度区间后，再进入下一阶段。此处在第五时长内加热至第四温度区间与前述猛火预热阶段在第二时长内加热至第一温度区间同理，控制时只需在尽量短的第五时长和尽量高的蒸箱温度之间获得平衡即可。
在一种可能的设计中，第五时长的取值范围为小于等于30s。
在该设计中，将第五时长的取值范围设置为小于等于30s，即最长回温时长不能超过30s，从而合理控制快速回温阶段的时长，提高烹饪效果。
在一种可能的设计中，在接收检测到蒸箱内放置食材的反馈信号的步骤之后，烹饪设备的控制方法还包括：根据食材的种类及食材的质量，计算得出食材的烹饪时长；在开启加热装置，以在第五时长内将蒸箱内的温度加热至进入第四温度区间的操作之后，烹饪设备的控制方法还包括：根据烹饪时长和第五时长，计算第一时长。
在该设计中，将快速回温阶段和大火嫩蒸阶段视为烹饪食材的阶段，因而如前所述，二者分别对应的第五时长与第一时长之和即为烹饪时长，受到食材的种类和质量影响。在快速回温阶段结束时即可统计出具体的第五时长，再根据食材的种类及食材的质量计算出食材的烹饪时长，以烹饪时长减去第五时长，即可算得第一时长，充分考虑了食材的影响和快速回温阶段对烹饪的影响。
在一种可能的设计中，在加热装置为热风设备的情况下，第四温度区间的取值范围为90℃至110℃之间。
在该设计中，在加热装置为热风设备的情况下，将第四温度区间的取值范围设置为90℃至110℃之间，即第四温度区间是90℃至110℃之间的某一区间，例如90℃至100℃、95℃至105℃，当然也包括90℃至110℃本身，在该温度区间内，可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一种可能的设计中，在加热装置为蒸汽发生器的情况下，第四温度区间的取值范围为90℃至96℃之间。
在该设计中，在加热装置为蒸汽发生器的情况下，将第四温度区间的取值范围设置为90℃至96℃之间，即第四温度区间是90℃至96℃之间的某一区间，例如90℃至93℃、91℃至95℃、92℃至96℃，当然也包括90℃至96℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第四温度区间的取值，在该温度区间内，同样可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一种可能的设计中，在控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤之后，烹饪设备的控制方法还包括：在蒸箱内的温度 低于预设温度的情况下，执行控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤。
在该设计中，从预热结束到接收到反馈信号之间经历的时长，受用户放置食材的速度影响，这段时间里，由于加热装置已停机，所以蒸箱内的温度会逐渐下降，用户放置食材所耽误的时间越长，则蒸箱内的温度会降得越低。当用户耽误的时间过长造成温度过低时，若直接烹饪就会丧失预热的优势，导致烹饪效果大打折扣，因此，在预热结束后仍然检测蒸箱内的温度，若在放置食材前，温度降至失去预热优势时对应的预设温度(如60℃)以下，则再次运行加热装置以重新预热。相反，若温度未过度降低，且接收到反馈信号，则进入后续烹饪阶段。
在一种可能的设计中，在控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤之后，烹饪设备的控制方法还包括：生成并输出预热结束信息。
在该设计中，在预热阶段完成后，生成并输出预热结束信息，使得用户知晓预热阶段完成，还可提醒用户放入食材，增加了使用的便利性。
在一种可能的设计中，在生成并输出预热结束信息的步骤之后，烹饪设备的控制方法还包括：检测烹饪设备的门体是否完成一次开合操作；在检测到门体完成一次开合操作的情况下，生成反馈信号。
在该设计中，输出预热结束信息后开始检测食材是否放置，具体而言，当检测到门体完成一次开合操作时，可认为用户放入了食材，简化了检测方案。
在一种可能的设计中，在检测到门体完成一次开合操作的情况下，生成反馈信号的步骤，包括：在检测到门体完成一次开合操作的情况下，检测蒸箱内是否放置有食材；在检测到蒸箱内放置有食材的情况下，生成反馈信号；在检测到蒸箱内未放置食材的情况下，生成并输出提醒信息。
在该设计中，为进一步确保判断的准确性，可在完成一次开合操作后利用传感器检测蒸箱内是否放置了食材，例如可在蒸箱底部设置压力传感器，若检测到明显的压力变化，则认为放入了食材，也可在蒸箱内部或外部设置图像传感器以准确检测是否放置了食材。若完成一次开合操作后检 测到放置有食材，则确定放置成功，生成反馈信号以进入后续阶段；若完成一次开合操作后没有检测到放置有食材，则生成并输出提醒信息，以提醒用户放入食材，暂不执行后续操作，而继续检测门体是否被开合，确保了使用的安全性。同时，传感器在门体完成一次开合操作后再运行，可降低功耗。
根据本申请的第三方面，提供了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如上述任一技术方案所述的烹饪设备的控制方法的步骤，因而具有该烹饪设备的控制方法的全部技术效果，在此不再赘述。
根据本申请的第四方面，提供了一种蒸汽烹饪设备，包括蒸箱、热风设备、蒸汽发生器、存储器和处理器，其中，热风设备用于对蒸箱加热；蒸汽发生器用于产生蒸汽并输送至蒸箱；存储器被配置为用于存储计算机程序；处理器，被配置为用于执行计算机程序以实现：响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行，直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序；接收检测到蒸箱内放置食材的反馈信号；控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值。
本申请的实施例提供的蒸汽烹饪设备，包括蒸箱、热风设备、蒸汽发生、存储计算机程序的存储器及执行存储的计算机程序的处理器，处理器执行计算机程序以实现如下控制策略。首先在需要进行烹饪时，接收到进入预热程序的控制指令，可以是蒸汽烹饪设备上设置相应实体按键或虚拟按键，由用户在蒸汽烹饪设备上输入的预热程序，以令蒸汽烹饪设备进行烹饪操作，也可以是用户通过终端设备或服务器发送至蒸汽烹饪设备。响应于进入预热程序的控制指令，进而控制热风设备以第一热风设备功率运行，使得热风设备将蒸箱内的温度加热至第一温度区间。并且在蒸箱内的温度加热至第一温度区间后，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序，通过先后开启热风设备和蒸汽发生器完成预热 程序，使得在将食材放入蒸箱前，蒸箱内已经被加热至一定的温度，并且为先开启热风设备将蒸箱内的温度快速提高至第一温度区间，而后再开启蒸汽发生器，避免了蒸汽发生器产生的蒸汽会被低温的蒸箱冷凝，减少了冷凝水的产生，有助于减少烹饪结束后蒸箱内的积水，便于用户清理，还可以增加水盒里水的使用次数，例如对于清蒸鱼，可使得同样的一盒水相较于相关技术多蒸一条至两条鱼。随后在预热完成后可将食材放置入蒸箱内，可开始检测蒸箱内的食材是否放入。接收检测到蒸箱内放置食材的反馈信号时，即蒸箱内已经完成放置食材的步骤。随后控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度维持在第二温度区间，且持续第二时长，第二温度区间为适合烹饪的温度区间，食材经过第二温度区间的烹饪可达到最终的烹饪效果，同时令第二温度区间内的任一温度值均低于第一温度区间内的任一温度值，即第二温度区间的最大值低于第一温度区间的最小值，使得在预热程序中蒸箱被加热至较高温度，有效地缩短了后续的烹饪时长，且预热过程中不放入食材，可缩短食材受热时长，使所烹饪的菜品鲜嫩多汁，提升口感。
具体地，烹饪全程可以划分为至少两个阶段，在执行预热程序时为猛火预热阶段，预热完成后再放入食材，即可进入到大火嫩蒸阶段，利用蒸汽发生器和热风设备控制蒸箱内的温度，将食材蒸煮。其中，在大火嫩蒸阶段，采用大火猛蒸，同时大蒸汽迅速深入食物内部，可缩短烹饪时间，提升肉类嫩度。
另外，根据本申请上述技术方案提供的蒸汽烹饪设备还具有如下附加技术特征：
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在控制蒸汽发生器以第二蒸汽发生器功率运行的操作之前，控制蒸汽发生器以最大功率、热风设备以第二热风设备功率运行并保持第三时长，以使蒸箱内的温度进入第三温度区间，其中，第二热风设备功率小于蒸汽烹饪设备的额定功率与蒸汽发生器的最大功率之差，第三温度区间内的任一温度值均低于第一温度区间内的任一温度值，且高于或等于第二温度区间内的任一温度值。
在该设计中，在进行大火嫩蒸阶段前，还包括高温锁水阶段，控制蒸汽发生器以最大功率运行，同时控制热风设备以第二热风设备功率运行，并使得蒸汽发生器及热风设备运行第三时长，以使蒸箱内的温度达到第三温度区间。其中，第三温度区间的最大值小于第一温度区间的最小值，且第三温度区间的最小值大于或等于第二温度区间的最大值，即不必加热至猛火预热阶段的高温，但也不能低于大火嫩蒸阶段的温度，以实现在烹饪食材(尤其食材为鱼)时，鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，可锁住鱼内部水分，保证后续食材口感。
在一种可能的设计中，第三温度区间的取值范围为110℃至130℃之间。
在该设计中，将第三温度区间的取值范围设置为110℃至130℃之间，即第三温度区间是110℃至130℃之间的某一区间，例如110℃至120℃、115℃至125℃、125℃至130℃，当然也包括110℃至130℃本身，在该区间中可以保证能使得鱼肉中的蛋白质高温变性，迅速凝固，起到锁水的效果。
在一种可能的设计中，第三时长的取值范围为10s至40s之间。
在该设计中，第三时长的取值范围为10s至40s之间，即第三时长为10s至40s之间的某一值，例如10s、20s、30s、40s，该下限值可确保达到锁水效果，该上限值可避免在过高的第三温度区间内食材被加热过长时间而出现肉质变硬的问题，保证清蒸鱼能够实现鲜嫩多汁，口感好。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在距烹饪结束前的第四时长时，关闭蒸汽发生器。
在该设计中，在进行大火嫩蒸阶段后，还包括虚蒸补温阶段，在烹饪结束前的第四时长时，关闭蒸汽发生器，使得食材在蒸箱内凭借余温虚蒸第四时长直至烹饪结束，通过设置虚蒸补温阶段，避免食材表面被过度加热而减少鱼肉咀嚼性，保证口感鲜嫩。
在一种可能的设计中，第四时长的取值范围为20s至40s之间。
在该设计中，第四时长的取值范围设置为20s至40s之间，即第四时长为20s至40s之间的某一值，例如20s、25s、35s、40s，避免关闭蒸汽发 生器和热风设备的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，在蒸箱内的温度位于第四温度区间内的情况下，执行控制蒸汽发生器以第二蒸汽发生器功率运行的操作，第四温度区间内的任一温度值均低于或等于第二温度区间内的任一温度值。
在该设计中，在猛火预热阶段后紧接着还有快速回温阶段，由于在放置食材时需要开启蒸箱的门体，会导致蒸箱内的温度在一定程度上降低，因此需获取蒸箱内的温度，判断蒸箱内的温度是否位于第四温度区间，以判断蒸箱内的温度是否下降过低。若蒸箱内的温度位于第四温度区间内时，表明热量散失不多，温度适宜烹饪，可进入下一阶段，从而确保了烹饪效果。此外，第四温度区间的最大值应小于等于第二温度区间的最小值，即适当回温即可，以尽量缩短回温耗时，提高烹饪效果。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，开启蒸汽发生器和/或热风设备，直至蒸箱内的温度进入第四温度区间。
在该设计中，若蒸箱内的温度低于第四温度区间内的任一温度值，即低于第四温度区间的最小值，则说明温度过低，为保证后续烹饪能具有较高的起始温度，因此需要借助蒸汽发生器和/或热风设备进行回温，即开启蒸汽发生器和/或热风设备将蒸箱内的温度加热至第四温度区间，以保证开门放食材后，蒸箱内能快速回温。回温至第四温度区间后，再进入下一阶段。
在一种可能的设计中，第四温度区间的取值范围为90℃至110℃之间。
在该设计中，将第四温度区间的取值范围设置为90℃至110℃之间，即第四温度区间是90℃至110℃之间的某一区间，例如90℃至100℃、95℃至105℃，当然也包括90℃至110℃本身，在该温度区间内，可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：预热程序结束后，在蒸箱内的温度低于预设温度的情况下，再次生成进入预热程序的控制指令。
在该设计中，从预热结束到接收到反馈信号之间经历的时长，受用户放置食材的速度影响，这段时间里，由于蒸汽发生器和热风设备都已停机，所以蒸箱内的温度会逐渐下降，用户放置食材所耽误的时间越长，则蒸箱内的温度会降得越低。当用户耽误的时间过长造成温度过低时，若直接烹饪就会丧失预热的优势，导致烹饪效果大打折扣，因此，在预热结束后仍然检测蒸箱内的温度，若在放置食材前，温度降至失去预热优势时对应的预设温度(如60℃)以下，则再次生成进入预热程序的控制指令以重新预热。相反，若温度未过度降低，且接收到反馈信号，则进入后续烹饪阶段。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在预热程序结束的情况下，生成并输出预热结束信息。
在该设计中，在预热阶段完成后，生成并输出预热结束信息，使得用户知晓预热阶段完成，还可提醒用户放入食材，增加了使用的便利性。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在生成并输出预热结束信息后，检测蒸汽烹饪设备的门体是否完成一次开合操作；在检测到门体完成一次开合操作的情况下，生成反馈信号。
在该设计中，输出预热结束信息后开始检测食材是否放置，具体而言，当检测到门体完成一次开合操作时，可认为用户放入了食材，简化了检测方案。
在一种可能的设计中，处理器执行计算机程序实现的在检测到门体完成一次开合操作的情况下，生成反馈信号的步骤，包括：在检测到门体完成一次开合操作的情况下，检测蒸箱内是否放置有食材；在检测到蒸箱内放置有食材的情况下，生成反馈信号；在检测到蒸箱内未放置食材的情况下，生成并输出提醒信息。
在该设计中，为进一步确保判断的准确性，可在完成一次开合操作后利用传感器检测蒸箱内是否放置了食材，例如可在蒸箱底部设置压力传感器，若检测到明显的压力变化，则认为放入了食材，也可在蒸箱内部或外 部设置图像传感器以准确检测是否放置了食材。若完成一次开合操作后检测到放置有食材，则确定放置成功，生成反馈信号以进入后续阶段；若完成一次开合操作后没有检测到放置有食材，则生成并输出提醒信息，以提醒用户放入食材，由于在预热结束后，蒸箱内的温度会随着时间的推移逐渐降低，在未检测到食材时，继续等待只会对预热的结果造成浪费，因此需要发送提醒信息提醒用户，此时暂不执行后续操作，而继续检测门体是否被开合，确保了使用的安全性。同时，传感器在门体完成一次开合操作后再运行，可降低功耗。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：在接收到反馈信号的情况下，获取食材的烹饪时长。
在该设计中，接收检测到蒸箱内放置食材的反馈信号后，获取食材的烹饪时长，可用于控制后续烹饪阶段的时长，以达到优化的烹饪效果。该烹饪时长可以为接收用户的输入，也可以为烹饪设备自行计算而得到。
在一种可能的设计中，处理器执行计算机程序以实现的获取食材的烹饪时长，包括：根据食材的种类及食材的质量，计算得出烹饪时长。
在该设计中，提供了一种获取烹饪时长的具体方案，根据食材的种类及食材的质量，计算得出烹饪时长，即不同种类的食材、不同质量的食材均对应不同的烹饪时长，有助于合理把握烹饪时间，以保证每次放入的食材均具有较好的烹饪效果。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：显示烹饪时长。
在该设计中，获取烹饪时长后，还包括显示烹饪时长的步骤，可便于用户直观了解烹饪情况。具体地，可在蒸汽烹饪设备上设置显示屏，以显示烹饪时长，也可将烹饪时长发送至终端设备，使用户不必到达蒸汽烹饪设备面前即可查看烹饪时长。
在一种可能的设计中，处理器还被配置为用于执行计算机程序以实现：根据烹饪时长确定第二时长，烹饪时长长于或等于第二时长。
在该设计中，烹饪时长还可进一步用于确定大火猛蒸阶段的第二时长。烹饪时长是指食材放入蒸箱后，蒸汽烹饪设备工作的时长。当烹饪全程仅 包含猛火预热阶段和大火嫩蒸阶段，或仅包含猛火预热阶段、快速回温阶段和大火嫩蒸阶段时，烹饪时长就等于第二时长；当烹饪全程还包含高温锁水阶段时，烹饪时长就等于第二时长与第三时长之和；当烹饪全程进一步还包含虚蒸补温阶段时，其对应的第四时长也属于烹饪时长的一部分。因此，可根据方案中包含的除大火嫩蒸阶段以外的其他烹饪阶段所对应的阶段烹饪时长(如第三时长、第四时长)计算出第二时长的取值，进而完成相应的烹饪控制。
在一种可能的设计中，处理器在执行计算机程序以实现控制蒸汽发生器以第二蒸汽发生器功率运行的同时，还实现控制热风设备运行。
在该设计中，大火猛蒸阶段还涉及对热风设备的控制，也就是由热风设备和蒸汽发生器共同提供烹饪所需的热量，可以分担蒸汽发生器的热负荷，有助于缩短大火猛蒸阶段对应的第二时长，进一步减少蒸箱内的积水，有助于增加水盒里水的使用次数。
在一种可能的设计中，控制热风设备运行的操作，包括：开始计时；在蒸箱内的温度低于第二温度区间内的任一温度值的情况下，控制热风设备以第三热风设备功率运行；在蒸箱内的温度高于第二温度区间内的任一温度值或计时时长达到第二时长的情况下，关闭热风设备。
在该设计中，提供了大火猛蒸阶段中热风设备的一个具体控制方案。从进入大火猛蒸阶段就开始计时，直到计时达到第二时长时就结束该阶段，可关闭热风设备。在大火猛蒸阶段进行过程中，持续检测蒸箱内的温度并判断其与第二温度区间的关系，当蒸箱内的温度处于第二温度区间内或高于第二温度区间的最大值，则不需要运行热风设备，一旦温度低于第二温度区间的最小值，就控制热风设备以第三热风设备功率运行，具体可加热至第二温度区间内的一个中间温度值，以避免温度迅速跌至第二温度区间的最小值以下，造成热风设备的频繁开闭。大火猛蒸阶段作为主要的烹饪阶段，在控制过程中通过通断热风设备，可将蒸箱内的温度控制在第二温度区间内，使得烹饪温度稳定，有助于提高烹饪效果。
在一种可能的设计中，第一热风设备功率为热风设备的最大功率。
在该设计中，将第一热风设备功率设置为热风设备的最大功率，即在 预热时，为保证快速预热的效果，将热风设备采用最大功率运行。
在一种可能的设计中，第一蒸汽发生器功率为蒸汽发生器的最大功率。
在该设计中，将第一蒸汽发生器功率设置为蒸汽发生器的最大功率，即在预热时，为保证快速预热的效果，将蒸汽发生器采用最大功率运行。
在一种可能的设计中，第二蒸汽发生器功率为蒸汽发生器的最大功率。
在该设计中，将第二蒸汽发生器功率设置为蒸汽发生器的最大功率，即在大火嫩蒸阶段，为保证大量蒸汽迅速深入食物内部，缩短烹饪时间，使得鱼肉嫩度增加，将蒸汽发生器采用最大功率运行。
在一种可能的设计中，第一温度区间的取值范围为130℃至160℃之间。
在该设计中，将第一温度区间的取值范围设置为130℃至160℃之间，即第一温度区间是130℃至160℃之间的某一区间，例如145℃至150℃、150℃至160℃、155℃至160℃，当然也包括130℃至160℃本身，在该温度区间内，可保证预热效果明显，有效缩短后续的烹饪时长。
在一种可能的设计中，第二温度区间的取值范围为99℃至120℃之间。
在该设计中，将第二温度区间的取值范围设置为99℃至120℃之间，即第二温度区间是99℃至120℃之间的某一区间，例如99℃至105℃、100℃至110℃、115℃至120℃，当然也包括99℃至120℃本身，在该温度区间内，可以保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一种可能的设计中，第一时长的取值范围为30s至60s之间。
在该设计中，将第一时长的取值范围设置为30s至60s之间，即第一时长为30s至60s之间的某一值，例如30s、35s、45s、55s、60s，保证第一时长不会过长而使得用户需要等待过久，也保证了第一时长不会过短而使得预热效果不充分，并有助于控制蒸汽消耗量，节约用水，减少积水。
根据本申请的第五方面，提供了一种蒸汽烹饪设备的控制方法，蒸汽烹饪设备包括蒸箱、热风设备和蒸汽发生器，热风设备用于对蒸箱加热，蒸汽发生器用于产生蒸汽并输送至蒸箱，蒸汽烹饪设备的控制方法包括：响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行， 直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序；接收检测到蒸箱内放置食材的反馈信号；控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值。
本申请的实施例提供的蒸汽烹饪设备的控制方法，蒸汽烹饪设备包括蒸箱、热风设备、蒸汽发生器，首先在需要进行烹饪时，接收到进入预热程序的控制指令，可以是蒸汽烹饪设备上设置相应实体按键或虚拟按键，由用户在蒸汽烹饪设备上输入的预热程序，以令蒸汽烹饪设备进行烹饪操作，也可以是用户通过终端设备或服务器发送至蒸汽烹饪设备。响应于进入预热程序的控制指令，进而控制热风设备以第一热风设备功率运行，使得热风设备将蒸箱内的温度加热至第一温度区间。并且在蒸箱内的温度加热至第一温度区间后，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序，通过先后开启热风设备和蒸汽发生器完成预热程序，使得在将食材放入蒸箱前，蒸箱内已经被加热至一定的温度，并且为先开启热风设备将蒸箱内的温度快速提高至第一温度区间，而后再开启蒸汽发生器，避免了蒸汽发生器产生的蒸汽会被低温的蒸箱冷凝，减少了冷凝水的产生，有助于减少烹饪结束后蒸箱内的积水，便于用户清理，还可以增加水盒里水的使用次数，例如对于清蒸鱼，可使得同样的一盒水相较于相关技术多蒸一条至两条鱼。随后在预热完成后可将食材放置入蒸箱内，可开始检测蒸箱内的食材是否放入。接收检测到蒸箱内放置食材的反馈信号时，即蒸箱内已经完成放置食材的步骤。随后控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度维持在第二温度区间，且持续第二时长，第二温度区间为适合烹饪的温度区间，食材经过第二温度区间的烹饪可达到最终的烹饪效果，同时令第二温度区间内的任一温度值均低于第一温度区间内的任一温度值，即第二温度区间的最大值低于第一温度区间的最小值，使得在预热程序中蒸箱被加热至较高温度，有效地缩短了后续的烹饪时长，且预热过程中不放入食材，可缩短食材受热时长，使所烹饪的菜品鲜嫩多汁，提升口感。
具体地，蒸汽烹饪设备的控制方法可以划分为至少两个阶段，在执行预热程序时为猛火预热阶段，预热完成后再放入食材，即可进入到大火嫩蒸阶段，利用蒸汽发生器和热风设备控制蒸箱内的温度，将食材蒸煮。其中，在大火嫩蒸阶段，采用大火猛蒸，同时大蒸汽迅速深入食物内部，可缩短烹饪时间，提升肉类嫩度。
另外，根据本申请上述技术方案提供的蒸汽烹饪设备的控制方法还具有如下附加技术特征：
在一种可能的设计中，在控制蒸汽发生器以第二蒸汽发生器功率运行的操作之前，蒸汽烹饪设备的控制方法还包括：控制蒸汽发生器以最大功率、热风设备以第二热风设备功率运行并保持第三时长，以使蒸箱内的温度进入第三温度区间，其中，第二热风设备功率小于蒸汽烹饪设备的额定功率与蒸汽发生器的最大功率之差，第三温度区间内的任一温度值均低于第一温度区间内的任一温度值，且高于或等于第二温度区间内的任一温度值。
在该设计中，在进行大火嫩蒸阶段前，还包括高温锁水阶段，控制蒸汽发生器以最大功率运行，同时控制热风设备以第二热风设备功率运行，并使得蒸汽发生器及热风设备运行第三时长，以使蒸箱内的温度达到第三温度区间。其中，第三温度区间的最大值小于第一温度区间的最小值，且第三温度区间的最小值大于或等于第二温度区间的最大值，即不必加热至猛火预热阶段的高温，但也不能低于大火嫩蒸阶段的温度，以实现在烹饪食材(尤其食材为鱼)时，鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，可锁住鱼内部水分，保证后续食材口感。
在一种可能的设计中，第三温度区间的取值范围为110℃至130℃之间。
在该设计中，将第三温度区间的取值范围设置为110℃至130℃之间，即第三温度区间是110℃至130℃之间的某一区间，例如110℃至120℃、115℃至125℃、125℃至130℃，当然也包括110℃至130℃本身，在该区间中可以保证能使得鱼肉中的蛋白质高温变性，迅速凝固，起到锁水的效果。
在一种可能的设计中，第三时长的取值范围为10s至40s之间。
在该设计中，第三时长的取值范围为10s至40s之间，即第三时长为10s至40s之间的某一值，例如10s、20s、30s、40s，该下限值可确保达到锁水效果，该上限值可避免在过高的第三温度区间内食材被加热过长时间而出现肉质变硬的问题，保证清蒸鱼能够实现鲜嫩多汁，口感好。
在一种可能的设计中，在控制蒸汽发生器以第二蒸汽发生器功率运行的操作之后，蒸汽烹饪设备的控制方法还包括：在距烹饪结束前的第四时长时，关闭蒸汽发生器。
在该设计中，在进行大火嫩蒸阶段后，还包括虚蒸补温阶段，在烹饪结束前的第四时长时，关闭蒸汽发生器，使得食材在蒸箱内凭借余温虚蒸第四时长直至烹饪结束，通过设置虚蒸补温阶段，避免食材表面被过度加热而减少鱼肉咀嚼性，保证口感鲜嫩。
在一种可能的设计中，第四时长的取值范围为20s至40s之间。
在该设计中，第四时长的取值范围设置为20s至40s之间，即第四时长为20s至40s之间的某一值，例如20s、25s、35s、40s，避免关闭蒸汽发生器和热风设备的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一种可能的设计中，在接收检测到蒸箱内放置食材的反馈信号的步骤之后，蒸汽烹饪设备的控制方法还包括：在蒸箱内的温度位于第四温度区间内的情况下，执行控制蒸汽发生器以第二蒸汽发生器功率运行的操作，第四温度区间内的任一温度值均低于或等于第二温度区间内的任一温度值。
在该设计中，蒸汽烹饪设备的控制方法在猛火预热阶段后紧接着还有快速回温阶段，由于在放置食材时需要开启蒸箱的门体，会导致蒸箱内的温度在一定程度上降低，因此需获取蒸箱内的温度，判断蒸箱内的温度是否位于第四温度区间，以判断蒸箱内的温度是否下降过低。若蒸箱内的温度位于第四温度区间内时，表明热量散失不多，温度适宜烹饪，可进入下一阶段，从而确保了烹饪效果。此外，第四温度区间的最大值应小于等于第二温度区间的最小值，即适当回温即可，以尽量缩短回温耗时，提高烹饪效果。
在一种可能的设计中，在接收检测到蒸箱内放置食材的反馈信号的步骤之后，蒸汽烹饪设备的控制方法还包括：在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，开启蒸汽发生器和/或热风设备，直至蒸箱内的温度进入第四温度区间。
在该设计中，若蒸箱内的温度低于第四温度区间内的任一温度值，即低于第四温度区间的最小值，则说明温度过低，为保证后续烹饪能具有较高的起始温度，因此需要借助蒸汽发生器和/或热风设备进行回温，即开启蒸汽发生器和/或热风设备将蒸箱内的温度加热至第四温度区间，以保证开门放食材后，蒸箱内能快速回温。回温至第四温度区间后，再进入下一阶段。
在一种可能的设计中，第四温度区间的取值范围为90℃至110℃之间。
在该设计中，将第四温度区间的取值范围设置为90℃至110℃之间，即第四温度区间是90℃至110℃之间的某一区间，例如90℃至100℃、95℃至105℃，当然也包括90℃至110℃本身，在该温度区间内，可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一种可能的设计中，蒸汽烹饪设备的控制方法还包括：预热程序结束后，在蒸箱内的温度低于预设温度的情况下，再次生成进入预热程序的控制指令。
在该设计中，从预热结束到接收到反馈信号之间经历的时长，受用户放置食材的速度影响，这段时间里，由于蒸汽发生器和热风设备都已停机，所以蒸箱内的温度会逐渐下降，用户放置食材所耽误的时间越长，则蒸箱内的温度会降得越低。当用户耽误的时间过长造成温度过低时，若直接烹饪就会丧失预热的优势，导致烹饪效果大打折扣，因此，在预热结束后仍然检测蒸箱内的温度，若在放置食材前，温度降至失去预热优势时对应的预设温度(如60℃)以下，则再次生成进入预热程序的控制指令以重新预热。相反，若温度未过度降低，且接收到反馈信号，则进入后续烹饪阶段。
在一种可能的设计中，蒸汽烹饪设备的控制方法还包括：在预热程序结束的情况下，生成并输出预热结束信息。
在该设计中，在预热阶段完成后，生成并输出预热结束信息，使得用户知晓预热阶段完成，还可提醒用户放入食材，增加了使用的便利性。
在一种可能的设计中，在生成并输出预热结束信息的操作之后，蒸汽烹饪设备的控制方法还包括：检测蒸汽烹饪设备的门体是否完成一次开合操作；在检测到门体完成一次开合操作的情况下，生成反馈信号。
在该设计中，输出预热结束信息后开始检测食材是否放置，具体而言，当检测到门体完成一次开合操作时，可认为用户放入了食材，简化了检测方案。
在一种可能的设计中，在检测到门体完成一次开合操作的情况下，生成反馈信号的步骤，包括：在检测到门体完成一次开合操作的情况下，检测蒸箱内是否放置有食材；在检测到蒸箱内放置有食材的情况下，生成反馈信号；在检测到蒸箱内未放置食材的情况下，生成并输出提醒信息。
在该设计中，为进一步确保判断的准确性，可在完成一次开合操作后利用传感器检测蒸箱内是否放置了食材，例如可在蒸箱底部设置压力传感器，若检测到明显的压力变化，则认为放入了食材，也可在蒸箱内部或外部设置图像传感器以准确检测是否放置了食材。若完成一次开合操作后检测到放置有食材，则确定放置成功，生成反馈信号以进入后续阶段；若完成一次开合操作后没有检测到放置有食材，则生成并输出提醒信息，以提醒用户放入食材，由于在预热结束后，蒸箱内的温度会随着时间的推移逐渐降低，在未检测到食材时，继续等待只会对预热的结果造成浪费，因此需要发送提醒信息提醒用户，此时暂不执行后续操作，而继续检测门体是否被开合，确保了使用的安全性。同时，传感器在门体完成一次开合操作后再运行，可降低功耗。
在一种可能的设计中，蒸汽烹饪设备的控制方法还包括：在接收到反馈信号的情况下，获取食材的烹饪时长。
在该设计中，接收检测到蒸箱内放置食材的反馈信号后，获取食材的烹饪时长，可用于控制后续烹饪阶段的时长，以达到优化的烹饪效果。该烹饪时长可以为接收用户的输入，也可以为烹饪设备自行计算而得到。
在一种可能的设计中，获取食材的烹饪时长的操作，包括：根据食材 的种类及食材的质量，计算得出烹饪时长。
在该设计中，提供了一种获取烹饪时长的具体方案，根据食材的种类及食材的质量，计算得出烹饪时长，即不同种类的食材、不同质量的食材均对应不同的烹饪时长，有助于合理把握烹饪时间，以保证每次放入的食材均具有较好的烹饪效果。
在一种可能的设计中，在获取食材的烹饪时长的操作之后，蒸汽烹饪设备的控制方法还包括：显示烹饪时长。
在该设计中，获取烹饪时长后，还包括显示烹饪时长的步骤，可便于用户直观了解烹饪情况。具体地，可在蒸汽烹饪设备上设置显示屏，以显示烹饪时长，也可将烹饪时长发送至终端设备，使用户不必到达蒸汽烹饪设备面前即可查看烹饪时长。
在一种可能的设计中，在获取食材的烹饪时长的操作之后，蒸汽烹饪设备的控制方法还包括：根据烹饪时长确定第二时长，烹饪时长长于或等于第二时长。
在该设计中，烹饪时长还可进一步用于确定大火猛蒸阶段的第二时长。烹饪时长是指食材放入蒸箱后，蒸汽烹饪设备工作的时长。当蒸汽烹饪设备的控制方法中仅包含猛火预热阶段和大火嫩蒸阶段，或仅包含猛火预热阶段、快速回温阶段和大火嫩蒸阶段时，烹饪时长就等于第二时长；当蒸汽烹饪设备的控制方法还包含高温锁水阶段时，烹饪时长就等于第二时长与第三时长之和；当蒸汽烹饪设备的控制方法进一步还包含虚蒸补温阶段时，其对应的第四时长也属于烹饪时长的一部分。因此，可根据方案中包含的除大火嫩蒸阶段以外的其他烹饪阶段所对应的阶段烹饪时长(如第三时长、第四时长)计算出第二时长的取值，进而完成相应的烹饪控制。
在一种可能的设计中，在控制蒸汽发生器以第二蒸汽发生器功率运行的同时，蒸汽烹饪设备的控制方法还包括控制热风设备运行。
在该设计中，大火猛蒸阶段还涉及对热风设备的控制，也就是由热风设备和蒸汽发生器共同提供烹饪所需的热量，可以分担蒸汽发生器的热负荷，有助于缩短大火猛蒸阶段对应的第二时长，进一步减少蒸箱内的积水，有助于增加水盒里水的使用次数。
在一种可能的设计中，控制热风设备运行的操作，包括：开始计时；在蒸箱内的温度低于第二温度区间内的任一温度值的情况下，控制热风设备以第三热风设备功率运行；在蒸箱内的温度高于第二温度区间内的任一温度值或计时时长达到第二时长的情况下，关闭热风设备。
在该设计中，提供了大火猛蒸阶段中热风设备的一个具体控制方案。从进入大火猛蒸阶段就开始计时，直到计时达到第二时长时就结束该阶段，可关闭热风设备。在大火猛蒸阶段进行过程中，持续检测蒸箱内的温度并判断其与第二温度区间的关系，当蒸箱内的温度处于第二温度区间内或高于第二温度区间的最大值，则不需要运行热风设备，一旦温度低于第二温度区间的最小值，就控制热风设备以第三热风设备功率运行，具体可加热至第二温度区间内的一个中间温度值，以避免温度迅速跌至第二温度区间的最小值以下，造成热风设备的频繁开闭。大火猛蒸阶段作为主要的烹饪阶段，在控制过程中通过通断热风设备，可将蒸箱内的温度控制在第二温度区间内，使得烹饪温度稳定，有助于提高烹饪效果。
在一种可能的设计中，第一热风设备功率为热风设备的最大功率。
在该设计中，将第一热风设备功率设置为热风设备的最大功率，即在预热时，为保证快速预热的效果，将热风设备采用最大功率运行。
在一种可能的设计中，第一蒸汽发生器功率为蒸汽发生器的最大功率。
在该设计中，将第一蒸汽发生器功率设置为蒸汽发生器的最大功率，即在预热时，为保证快速预热的效果，将蒸汽发生器采用最大功率运行。
在一种可能的设计中，第二蒸汽发生器功率为蒸汽发生器的最大功率。
在该设计中，将第二蒸汽发生器功率设置为蒸汽发生器的最大功率，即在大火嫩蒸阶段，为保证大量蒸汽迅速深入食物内部，缩短烹饪时间，使得鱼肉嫩度增加，将蒸汽发生器采用最大功率运行。
在一种可能的设计中，第一温度区间的取值范围为130℃至160℃之间。
在该设计中，将第一温度区间的取值范围设置为130℃至160℃之间，即第一温度区间是130℃至160℃之间的某一区间，例如145℃至150℃、150℃至160℃、155℃至160℃，当然也包括130℃至160℃本身，在该温 度区间内，可保证预热效果明显，有效缩短后续的烹饪时长。
在一种可能的设计中，第二温度区间的取值范围为99℃至120℃之间。
在该设计中，将第二温度区间的取值范围设置为99℃至120℃之间，即第二温度区间是99℃至120℃之间的某一区间，例如99℃至105℃、100℃至110℃、115℃至120℃，当然也包括99℃至120℃本身，在该温度区间内，可以保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一种可能的设计中，第一时长的取值范围为30s至60s之间。
在该设计中，将第一时长的取值范围设置为30s至60s之间，即第一时长为30s至60s之间的某一值，例如30s、35s、45s、55s、60s，保证第一时长不会过长而使得用户需要等待过久，也保证了第一时长不会过短而使得预热效果不充分，并有助于控制蒸汽消耗量，节约用水，减少积水。
根据本申请的第六方面，提供了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如上述任一技术方案所述的蒸汽烹饪设备的控制方法的步骤，因而具有该蒸汽烹饪设备的控制方法的全部技术效果，在此不再赘述。
根据本申请的附加方面和优点将在下面的描述部分中给出，部分将从下面的描述中变得明显，或通过本申请的实践了解到。
附图说明
本申请的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1示出了根据本申请一个实施例的烹饪设备的结构示意图；
图2示出了燃气灶蒸鱼的蒸箱中央温度和鱼背中心温度随时间变化的曲线；
图3示出了商用蒸箱蒸鱼的蒸箱中央温度和鱼背中心温度随时间变化的曲线；
图4示出了根据本申请第一个实施例的烹饪设备的控制方法的示意流程图；
图5示出了根据本申请第二个实施例的烹饪设备的控制方法的示意流程图；
图6示出了根据本申请第三个实施例的烹饪设备的控制方法的示意流程图；
图7示出了根据本申请第四个实施例的烹饪设备的控制方法的示意流程图；
图8示出了根据本申请第五个实施例的烹饪设备的控制方法的示意流程图；
图9示出了根据本申请第六个实施例的烹饪设备的控制方法的示意流程图；
图10示出了根据本申请第七个实施例的烹饪设备的控制方法的示意流程图；
图11示出了根据本申请第八个实施例的烹饪设备的控制方法的示意流程图；
图12示出了根据本申请一个实施例的四段嫩蒸法在不同烹饪阶段的温度-时间关系示意图；
图13示出了根据本申请一个实施例的四段嫩蒸法的蒸箱内的温度随时间变化的曲线；
图14示出了根据本申请另一个实施例的五段嫩蒸法在不同烹饪阶段的温度-时间关系示意图；
图15示出了根据本申请另一个实施例的五段嫩蒸法的蒸箱内的温度随时间变化的曲线；
图16示出了根据本申请另一个实施例的五段嫩蒸法的感官测评结果柱状图；
图17示出了根据本申请一个实施例的蒸汽烹饪设备的结构示意图；
图18示出了根据本申请第一个实施例的蒸汽烹饪设备的控制方法的示意流程图；
图19示出了根据本申请第二个实施例的蒸汽烹饪设备的控制方法的示意流程图；
图20示出了根据本申请第三个实施例的蒸汽烹饪设备的控制方法的示意流程图；
图21示出了根据本申请第四个实施例的蒸汽烹饪设备的控制方法的示意流程图；
图22示出了根据本申请第五个实施例的蒸汽烹饪设备的控制方法的示意流程图；
图23示出了根据本申请第六个实施例的蒸汽烹饪设备的控制方法的示意流程图；
图24示出了根据本申请第七个实施例的蒸汽烹饪设备的控制方法的示意流程图；
图25示出了根据本申请第七个实施例的蒸汽烹饪设备的控制方法在不同烹饪阶段的温度-时间关系示意图；
图26示出了根据本申请一个具体实施例的蒸汽烹饪设备的控制方法在不同烹饪阶段的温度-时间关系示意图。
具体实施方式
为了能够更清楚地理解本申请的上述目的、特征和优点，下面结合附图和具体实施方式对本申请进行进一步的详细描述。需要说明的是，在不冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本申请，但是，本申请还可以采用其他不同于在此描述的方式来实施，因此，本申请的保护范围并不受下面公开的具体实施例的限制。
下面参照图1至图26来描述根据本申请的实施例提供的烹饪设备、烹饪设备的控制方法、蒸汽烹饪设备、蒸汽烹饪设备的控制方法及计算机可读存储介质。
如图1所示，本申请第一方面的实施例提供了一种烹饪设备1，包括蒸箱(图中未示出)、加热装置(图中未示出)、存储器12和处理器14，其中，加热装置用于对蒸箱加热；存储器12被配置为用于存储计算机程序；处理器14被配置为用于执行计算机程序以实现：控制加热装置运行， 直至蒸箱内的温度进入第一温度区间；接收检测到蒸箱内放置食材的反馈信号；控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。
本申请的实施例提供的烹饪设备1，包括蒸箱、加热装置、存储计算机程序的存储器12及执行存储的计算机程序的处理器14，处理器14执行计算机程序以实现如下控制策略。首先，控制加热装置将蒸箱内的温度加热至第一温度区间以实现预热，使得在将食材放入蒸箱前，蒸箱内已经被加热至一定的温度，可提升烹饪初始温度，有效地缩短后续的烹饪时长，且预热过程中不放入食材，可缩短食材受热时长，使所烹饪的菜品鲜嫩多汁，提升口感。随后在预热完成后可将食材放置入蒸箱内，可开始检测蒸箱内的食材是否放入。接收检测到蒸箱内放置食材的反馈信号时，即蒸箱内已经完成放置食材的步骤。随后控制加热装置运行，以使蒸箱内的温度维持在第二温度区间，且持续第一时长，第二温度区间为适合烹饪的温度区间，食材经过第二温度区间的烹饪可达到最终的烹饪效果。本方案优化了烹饪曲线，有助于提升食材的烹饪口感。具体地，烹饪设备1为蒸汽炉，如微蒸烤、蒸烤炉、纯蒸炉，所烹饪的食材为鱼。
具体而言，蒸鱼烹饪时间是依据不同种类的鱼成熟温度的不同而定。经研究发现，以鱼背中心的温度为检测对象时，对鱼是否成熟加以判断，其准确度较高，当鱼背中心的温度达到一定值时，就认为鱼已成熟，可以结束烹饪。在此基础上，进一步研究得到如图2和图3所示的燃气灶蒸鱼和商用蒸箱蒸鱼的烹饪曲线，具体为蒸箱中央温度和鱼背中心温度随时间变化的曲线，总结中央温度与鱼背中心温度之间的关系，可将不便检测的鱼背中心温度转换为蒸箱内的温度，利用控制蒸箱内的温度实现对鱼背中心温度的控制，从而既提高了方案的可行性，又可依据鱼背中心温度来判断蒸鱼是否成熟。通过比较此类曲线与现有蒸汽炉之间的差异，抓住了蒸鱼关键因素：猛火预热、快速回温、大火猛蒸。进一步通过大量实验总结提炼出蒸鱼效果好的烹饪曲线，将烹饪全程划分为至少两个阶段，在加热至第一温度区间时为猛火预热阶段，预热完成后再放入食材，即可进入到大火嫩蒸阶段，在第一时长内使蒸箱内的温度维持在适宜烹饪的第二温度 区间，将食材蒸煮。其中，在大火嫩蒸阶段，采用大火猛蒸，同时大蒸汽迅速深入食物内部，可缩短烹饪时间，提升肉类嫩度。
可以想到地，最初在接收到烹饪指令时启动本申请的烹饪进程，可以在烹饪设备1上设置相应实体按键或虚拟按键，由用户在烹饪设备1上输入烹饪指令，也可以是用户通过终端设备或服务器发送至烹饪设备1。
进一步地，加热装置可为热风设备，也可直接利用蒸汽炉的蒸汽发生器。对于热风设备，优先利用热风设备预热，可令蒸箱的壁面温度也相应升高，避免了后续蒸汽进入蒸箱后被低温的蒸箱冷凝，从而减少了冷凝水的产生，有助于减少烹饪结束后蒸箱内的积水，便于用户清理，还可以增加水盒里水的使用次数，例如对于清蒸鱼，可使得同样的一盒水相较于相关技术多蒸一条至两条鱼。对于蒸汽发生器，可以理解的是，此时的蒸汽发生器所产生的需为高温蒸汽，从而可起到加热蒸箱的作用，不再设置额外的设备用于加热，既简化了蒸汽炉的结构，又简化了控制方案。
具体地，存储器12可以包括用于数据或指令的大容量存储器。举例来说而非限制，存储器12可包括硬盘驱动器(Hard Disk Drive，HDD)、软盘驱动器、闪存、光盘、磁光盘、磁带或通用串行总线(Universal Serial Bus，USB)驱动器或者两个或更多个以上这些的组合。在合适的情况下，存储器12可包括可移除或不可移除(或固定)的介质。在合适的情况下，存储器12可在综合网关容灾设备的内部或外部。在特定实施例中，存储器12是非易失性固态存储器。在特定实施例中，存储器12包括只读存储器(ROM)。在合适的情况下，该ROM可以是掩模编程的ROM、可编程ROM(PROM)、可擦除PROM(EPROM)、电可擦除PROM(EEPROM)、电可改写ROM(EAROM)或闪存或者两个或更多个以上这些的组合。
上述处理器14可以包括中央处理器(CPU)，或者特定集成电路(Application Specific Integrated Circuit，ASIC)，或者可以被配置成实施本申请实施例的一个或多个集成电路，处理器14还可为微控制器，如单片机等嵌入式控制器，以实现系统的智能识别和自动化控制。
在一些实施例中，处理器14执行计算机程序以实现的控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤，包括：开启加热装置， 以在第二时长内将蒸箱内的温度加热至第一温度区间；关闭加热装置。
在该实施例中，提供了猛火预热阶段的一种具体控制方案，首先开启加热装置以开始加热，目标为加热至第一温度区间，但同时需控制加热装置的运行时长，即第二时长，以避免预热耗时过长而降低用户体验效果。此处存在一个控制上的矛盾，第二时长越长，蒸箱内的温度会越高，但为确保用户体验，第二时长又不能过长，因此需给出合理的第一温度区间作为预热目标温度区间，并给出合理的最长预热时长。由于最长预热时长不会是一个过小的值，因此理论上来说，当加热装置运行的第二时长达到最长预热时长时，蒸箱内的温度必然可以达到第一温度区间的最小值，故而控制时只需在尽量短的第二时长和尽量高的蒸箱温度之间获得平衡即可。具体而言，执行控制时，在开启加热装置的同时开始计时，当蒸箱内的温度升高至第一温度区间的最小值时，判断计时时长是否大于等于最长预热时长，若是，则不能继续加热，关闭加热装置，若否，则还可继续加热，并持续检测蒸箱内的温度是否达到第一温度区间的最大值或判断计时时长是否大于等于第二时长，只要上述两项判断结果中有一个为是，则关闭加热装置，以合理控制预热的第二时长，确保用户体验，同时合理控制预热温度，以减少不必要的能量消耗，提高能效，同时缩短第二时长。
在一些实施例中，第二时长的取值范围为小于等于6min。
在该实施例中，将第二时长的取值范围设置为小于等于6min，即最长预热时长不能超过6min，从而合理控制了猛火预热阶段的时长，尽可能提高了用户体验。可以理解的是，在具体控制时，第二时长的实际取值受到加热功率和加热环境影响。
在一些实施例中，在加热装置为热风设备的情况下，第一温度区间的取值范围为130℃至160℃之间。
在该实施例中，当加热装置选择热风设备时，将第一温度区间的取值范围设置为130℃至160℃之间，即第一温度区间是130℃至160℃之间的某一区间，例如145℃至150℃、150℃至160℃、155℃至160℃，当然也包括130℃至160℃本身，在该温度区间内，可保证预热效果明显，有效缩短后续的烹饪时长。
在一些实施例中，在加热装置为热风设备的情况下，第二温度区间的取值范围为99℃至120℃之间。
在该实施例中，当加热装置选择热风设备时，将第二温度区间的取值范围设置为99℃至120℃之间，即第二温度区间是99℃至120℃之间的某一区间，例如99℃至105℃、100℃至110℃、115℃至120℃，当然也包括99℃至120℃本身，在该温度区间内，可以保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一些实施例中，在加热装置为蒸汽发生器的情况下，第一温度区间的取值范围为90℃至100℃之间。
在该实施例中，当加热装置为蒸汽发生器时，将第一温度区间的取值范围设置为90℃至100℃之间，即第一温度范围是90℃至100℃之间的某一区间，例如90℃至96℃，当然也包括90℃至100℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第一温度区间的取值，在该温度区间内，同样可保证预热效果，有效缩短后续的烹饪时长。
在一些实施例中，在加热装置为蒸汽发生器的情况下，第二温度区间的取值范围为98℃至100℃之间。
在该实施例中，当加热装置为蒸汽发生器时，将第二温度区间的取值范围设置为98℃至100℃之间，即第二温度范围是98℃至100℃之间的某一区间，例如98℃至99℃，当然也包括98℃至100℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第二温度区间的取值，在该温度区间内，同样可保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一些实施例中，处理器14执行计算机程序以实现的控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤，包括：控制加热装置以最大功率运行第一时长，以使蒸箱内的温度维持在第二温度区间。
在该实施例中，提供了大火嫩蒸阶段的一种具体控制方案，采用在要求的功率条件下，即加热装置所能提供的最大功率下，采用最大火力烹饪， 使得大蒸汽迅速伸入食材内部，缩短烹饪时间，提高鱼肉嫩度。具体地，当加热装置为热风设备时，热风设备包括热源及风机，通过热源将空气加热，随后通过风机将被加热的空气吹出，以使得蒸箱内的温度提高，加热装置的功率具体为热源的功率。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，根据食材的种类及食材的质量，计算得出第一时长。
在该实施例中，提供了一种获取第一时长的具体方案。第一时长所对应的大火嫩蒸阶段是起主要烹饪作用的阶段，因此受到食材的影响也最大。根据食材的种类及食材的质量，计算得出烹饪时长，即不同种类的食材、不同质量的食材均对应不同的第一时长，有助于合理把握大火嫩蒸时间，以保证每次放入的食材均具有较好的烹饪效果。具体地，可通过大量实验测试不同种类、不同质量的食材所适于采用的烹饪时长，再存储在烹饪设备1中。
需说明的是，该方案尤其适用于加热装置为热风设备的情况，因为此时在大火嫩蒸阶段以外的其他阶段无需开启蒸汽炉的蒸汽发生器，因此在大火嫩蒸阶段才存在“蒸”这一烹饪状态，将该阶段对应的第一时长与食材相关联，可以得到适宜的第一时长。而在加热装置为蒸汽发生器的情况下，其他阶段也以高温蒸汽作为热源，所以在其他阶段也存在“蒸”的状态，这时适合把放入食材后以高温蒸汽加热的所有阶段的时长之和与食材的种类和质量相关联，而不单单将大火嫩蒸阶段的第一时长与食材的种类和质量相关联，参见下文利用烹饪时长计算第一时长的实施例。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤之前，控制加热装置运行并保持第三时长，以使蒸箱内的温度进入第三温度区间，其中，第三时长短于第二时长，第三温度区间内的任一温度值均低于第一温度区间内的任一温度值，且高于或等于第二温度区间内的任一温度值。
在该实施例中，在进行大火嫩蒸阶段前，还包括高温锁水阶段，控制 加热装置运行第三时长，以使蒸箱内的温度达到第三温度区间。其中，可令第三温度区间的最大值小于第一温度区间的最小值，且第三温度区间的最小值大于或等于第二温度区间的最大值，即不必加热至猛火预热阶段的高温，但也不能低于大火嫩蒸阶段的温度，以实现在烹饪食材(尤其食材为鱼)时，鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，可锁住鱼内部水分，保证后续食材口感。第三时长还应短于第二时长，以免食材上时间暴露在过高的温度环境下，影响口感。可在加热装置为热风设备的情况采用该阶段，以确保食材水分充足，口感鲜嫩，而在加热装置为蒸汽发生器的情况下，由于蒸箱内的水分已经较充足，故可不采用该阶段，进一步缩短烹饪耗时。
在一些实施例中，第三温度区间的取值范围为110℃至130℃之间。
在该实施例中，将第三温度区间的取值范围设置为110℃至130℃之间，即第三温度区间是110℃至130℃之间的某一区间，例如110℃至120℃、115℃至125℃、125℃至130℃，当然也包括110℃至130℃本身，在该区间中可以保证能使得鱼肉中的蛋白质高温变性，迅速凝固，起到锁水的效果。
在一些实施例中，第三时长的取值范围为10s至40s之间。
在该实施例中，第三时长的取值范围为10s至40s之间，即第三时长为10s至40s之间的某一值，例如10s、20s、30s、40s，该下限值可确保达到锁水效果，该上限值可避免在过高的第三温度区间内食材被加热过长时间而出现肉质变硬的问题，保证清蒸鱼能够实现鲜嫩多汁，口感好。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤之后，关闭加热装置，并开始计时；在计时时长达到第四时长的情况下，生成烹饪结束指令，第四时长小于第一时长。
在该实施例中，在进行大火嫩蒸阶段后，还包括虚蒸补温阶段，在烹饪结束前的第四时长时，关闭加热装置，使得食材在蒸箱内凭借余温虚蒸第四时长直至烹饪结束，通过设置虚蒸补温阶段，可避免食材表面被过度加热而减少鱼肉咀嚼性，保证口感鲜嫩。进一步地，在生成烹饪结束指令 时，可发出烹饪结束信息，以提醒用户取出菜品，以免虚蒸时间过长。
在一些实施例中，在加热装置为热风设备的情况下，第四时长的取值范围为20s至40s之间。
在该实施例中，在加热装置为热风设备的情况下，第四时长的取值范围设置为20s至40s之间，即第四时长为20s至40s之间的某一值，例如20s、25s、35s、40s，避免关闭蒸汽发生器的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一些实施例中，在加热装置为蒸汽发生器的情况下，第四时长的取值范围为30s至60s之间。
在该实施例中，在加热装置为蒸汽发生器的情况下，第四时长的取值范围为30s至60s之间，即第四时长为30s至60s之间的某一值，例如30s、35s、40s、45s、55s、60s，由于以高温蒸汽为热源时释放的热量低于热风为热源时释放的热量，故而可适当延长此时的第四时长，避免关闭蒸汽发生器的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，在蒸箱内的温度位于第四温度区间内的情况下，执行控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤，第四温度区间内的任一温度值均低于或等于第一温度区间内的任一温度值。
在该实施例中，在猛火预热阶段后紧接着还有快速回温阶段，由于在放置食材时需要开启蒸箱的门体，会导致蒸箱内的温度在一定程度上降低，因此需获取蒸箱内的温度，判断蒸箱内的温度是否位于第四温度区间，以判断蒸箱内的温度是否下降过低。若蒸箱内的温度位于第四温度区间内时，表明热量散失不多，温度适宜烹饪，可进入下一阶段，从而确保了烹饪效果。此外，第四温度区间的最大值应小于等于第二温度区间的最小值，即适当回温即可，以尽量缩短回温耗时，提高烹饪效果。进一步地，在加热装置为热风设备的情况下，还可在快速回温阶段和大火嫩蒸阶段之间增加前述实施例中的高温锁水阶段，以在回温后先锁水，再嫩蒸。此时第四温度区间的最大值还需小于等于高温锁水阶段对应的第三温度区间的最小 值，即略微回温后在高温锁水阶段再进行升温。进一步而言，可以理解地，当还包含虚蒸补温阶段时，五个烹饪阶段按照执行先后顺序依次为猛火预热阶段、快速回温阶段、高温锁水阶段、大火嫩蒸阶段、虚蒸补温阶段。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，开启加热装置，以在第五时长内将蒸箱内的温度加热至进入第四温度区间。
在该实施例中，若蒸箱内的温度低于第四温度区间内的任一温度值，即低于第四温度区间的最小值，则说明温度过低，为保证后续烹饪能具有较高的起始温度，因此需要借助加热装置进行回温，即开启加热装置将蒸箱内的温度在第五时长内加热至第四温度区间，以保证开门放食材后，蒸箱内能快速回温。回温至第四温度区间后，再进入下一阶段。此处在第五时长内加热至第四温度区间与前述猛火预热阶段在第二时长内加热至第一温度区间同理，控制时只需在尽量短的第五时长和尽量高的蒸箱温度之间获得平衡即可。此外，放入食材后，回温的第五时长越短，烹饪效果越好，因此第五时长还应短于猛火预热阶段的第二时长。
进一步地，在获取蒸箱内的温度，比较蒸箱内的温度与第四温度区间的关系时，可以在检测到门体关闭后直接测量温度，以确保温度回温的及时性，也可以在检测到门体关闭后间隔预设时长后再测量，以待蒸箱内温度稳定，或者在预设时长内持续检测并比较，直至箱体内的温度恢复至第四温度区间再进行后续操作，以保证回温效果。
在一些实施例中，第五时长的取值范围为小于等于30s。
在该实施例中，将第五时长的取值范围设置为小于等于30s，即最长回温时长不能超过30s，从而合理控制快速回温阶段的时长，提高烹饪效果。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，根据食材的种类及食材的质量，计算得出食材的烹饪时长；在开启加热装置，以在第五时长内将蒸箱内的温度加热至进入第四温度区间的操作之后，根据烹饪时长和第五时长，计算第一时长。
在该实施例中，提供了前述的在加热装置为蒸汽发生器的情况下计算第一时长的方案。将快速回温阶段和大火嫩蒸阶段视为烹饪食材的阶段，因而如前所述，二者分别对应的第五时长与第一时长之和即为烹饪时长，受到食材的种类和质量影响。在快速回温阶段结束时即可统计出具体的第五时长，再根据食材的种类及食材的质量计算出食材的烹饪时长，以烹饪时长减去第五时长，即可算得第一时长，充分考虑了食材的影响和快速回温阶段对烹饪的影响。进一步地，当还包含虚蒸补温阶段时，由于虚蒸补温阶段也属于烹饪食材的阶段，且第四时长是控制方案中已提前确定，固可进一步减去第四时长，即可算得第一时长。可以理解的是，由于虚蒸补温阶段温度较低，因此在包含此阶段时对应的烹饪时长应当略长于不包含该阶段时的烹饪时长，其具体取值根据实验分析结果确定。
在一些实施例中，在加热装置为热风设备的情况下，第四温度区间的取值范围为90℃至110℃之间。
在该实施例中，在加热装置为热风设备的情况下，将第四温度区间的取值范围设置为90℃至110℃之间，即第四温度区间是90℃至110℃之间的某一区间，例如90℃至100℃、95℃至105℃，当然也包括90℃至110℃本身，在该温度区间内，可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一些实施例中，在加热装置为蒸汽发生器的情况下，第四温度区间的取值范围为90℃至96℃之间。
在该实施例中，在加热装置为蒸汽发生器的情况下，将第四温度区间的取值范围设置为90℃至96℃之间，即第四温度区间是90℃至96℃之间的某一区间，例如90℃至93℃、91℃至95℃、92℃至96℃，当然也包括90℃至96℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第四温度区间的取值，在该温度区间内，同样可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤之后， 在蒸箱内的温度低于预设温度的情况下，执行控制加热装置运行，直至蒸箱内的温度进入第一温度区间的步骤。
在该实施例中，从预热结束到接收到反馈信号之间经历的时长，受用户放置食材的速度影响，这段时间里，由于加热装置已停机，所以蒸箱内的温度会逐渐下降，用户放置食材所耽误的时间越长，则蒸箱内的温度会降得越低。当用户耽误的时间过长造成温度过低时，若直接烹饪就会丧失预热的优势，导致烹饪效果大打折扣，因此，在预热结束后仍然检测蒸箱内的温度，若在放置食材前，温度降至失去预热优势时对应的预设温度(如60℃)以下，则再次运行加热装置以重新预热。相反，若温度未过度降低，且接收到反馈信号，则进入后续烹饪阶段。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在控制加热装置运行，直至蒸箱内的温度进入第一温度区间之后，生成并输出预热结束信息。
在该实施例中，在预热阶段完成后，生成并输出预热结束信息，使得用户知晓预热阶段完成，还可提醒用户放入食材，增加了使用的便利性。进一步地，可每隔一定时长输出一次预热结束信息，直到检测到已放置食材；还可从预热结束后开始计时，若超过一定时长还未完成放入食材，就再次输出预热结束信息，且可随着等待时间的增长提高输出预热结束信息的频率，以强化提示效果；同时，可与前述实施例相结合，持续监测蒸箱内的温度，当温度降低至预设温度以下时，则不再输出预热结束信息，而选择重新预热。
在一些实施例中，处理器14还被配置为用于执行计算机程序以实现：在生成并输出预热结束信息的步骤之后，检测烹饪设备1的门体是否完成一次开合操作；在检测到门体完成一次开合操作的情况下，生成反馈信号。
在该实施例中，输出预热结束信息后开始检测食材是否放置，具体而言，当检测到门体完成一次开合操作时，可认为用户放入了食材，简化了检测方案。
在一些实施例中，处理器14执行计算机程序实现的在检测到门体完成一次开合操作的情况下，生成反馈信号的步骤，包括：在检测到门体完成 一次开合操作的情况下，检测蒸箱内是否放置有食材；在检测到蒸箱内放置有食材的情况下，生成反馈信号；在检测到蒸箱内未放置食材的情况下，生成并输出提醒信息。
在该实施例中，为进一步确保判断的准确性，可在完成一次开合操作后利用传感器检测蒸箱内是否放置了食材，例如可在蒸箱底部设置压力传感器，若检测到明显的压力变化，则认为放入了食材，也可在蒸箱内部或外部设置图像传感器以准确检测是否放置了食材。若完成一次开合操作后检测到放置有食材，则确定放置成功，生成反馈信号以进入后续阶段；若完成一次开合操作后没有检测到放置有食材，则生成并输出提醒信息，以提醒用户放入食材，暂不执行后续操作，而继续检测门体是否被开合，确保了使用的安全性。同时，传感器在门体完成一次开合操作后再运行，可降低功耗。
进一步地，在一些实施例中，计算烹饪时长时，需先输入食材的种类和质量，此时可由用户在放入食材时手动操作控制面板以输入食材的种类和质量。也可与上述实施例中用于检测是否放置了食材的传感器相结合，以获取食材的种类和质量，例如，当传感器为压力传感器时，可由用户手动输入食材的种类，再由压力传感器检测食材的质量，当传感器为图像传感器时，可结合图像识别技术识别食材的种类和尺寸，再结合食材的种类和尺寸估算食材的质量。
本申请第二方面的实施例提供了一种烹饪设备的控制方法，烹饪设备包括蒸箱和加热装置，加热装置用于对蒸箱加热。
如图4所示，根据本申请第一个实施例的烹饪设备的控制方法包括：
S102，控制加热装置运行，直至蒸箱内的温度进入第一温度区间；
S104，接收检测到蒸箱内放置食材的反馈信号；
S106，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。
本申请的实施例提供的烹饪设备的控制方法，首先控制烹饪设备的加热装置将蒸箱内的温度加热至第一温度区间以实现预热，使得在将食材放入蒸箱前，蒸箱内已经被加热至一定的温度，可提升烹饪初始温度，有 效地缩短后续的烹饪时长，且预热过程中不放入食材，可缩短食材受热时长，使所烹饪的菜品鲜嫩多汁，提升口感。随后在预热完成后可将食材放置入蒸箱内，可开始检测蒸箱内的食材是否放入。接收检测到蒸箱内放置食材的反馈信号时，即蒸箱内已经完成放置食材的步骤。随后控制加热装置运行，以使蒸箱内的温度维持在第二温度区间，且持续第一时长，第二温度区间为适合烹饪的温度区间，食材经过第二温度区间的烹饪可达到最终的烹饪效果。本方案优化了烹饪曲线，有助于提升食材的烹饪口感。具体地，烹饪设备为蒸汽炉，如微蒸烤、蒸烤炉、纯蒸炉，所烹饪的食材为鱼。
具体而言，蒸鱼烹饪时间是依据不同种类的鱼成熟温度的不同而定。经研究发现，以鱼背中心的温度为检测对象时，对鱼是否成熟加以判断，其准确度较高，当鱼背中心的温度达到一定值时，就认为鱼已成熟，可以结束烹饪。在此基础上，进一步研究得到如图2和图3所示的燃气灶蒸鱼和商用蒸箱蒸鱼的烹饪曲线，具体为蒸箱中央温度和鱼背中心温度随时间变化的曲线，总结中央温度与鱼背中心温度之间的关系，可将不便检测的鱼背中心温度转换为蒸箱内的温度，利用控制蒸箱内的温度实现对鱼背中心温度的控制，从而既提高了方案的可行性，又可依据鱼背中心温度来判断蒸鱼是否成熟。通过比较此类曲线与现有蒸汽炉之间的差异，抓住了蒸鱼关键因素：猛火预热、快速回温、大火猛蒸。进一步通过大量实验总结提炼出蒸鱼效果好的烹饪曲线，将烹饪全程划分为至少两个阶段，在加热至第一温度区间时为猛火预热阶段，预热完成后再放入食材，即可进入到大火嫩蒸阶段，在第一时长内使蒸箱内的温度维持在适宜烹饪的第二温度区间，将食材蒸煮。其中，在大火嫩蒸阶段，采用大火猛蒸，同时大蒸汽迅速深入食物内部，可缩短烹饪时间，提升肉类嫩度。
可以想到地，最初在接收到烹饪指令时启动本申请的烹饪进程，可以在烹饪设备上设置相应实体按键或虚拟按键，由用户在烹饪设备上输入烹饪指令，也可以是用户通过终端设备或服务器发送至烹饪设备。
进一步地，加热装置可为热风设备，也可直接利用蒸汽炉的蒸汽发生器。对于热风设备，优先利用热风设备预热，可令蒸箱的壁面温度也相应 升高，避免了后续蒸汽进入蒸箱后被低温的蒸箱冷凝，从而减少了冷凝水的产生，有助于减少烹饪结束后蒸箱内的积水，便于用户清理，还可以增加水盒里水的使用次数，例如对于清蒸鱼，可使得同样的一盒水相较于相关技术多蒸一条至两条鱼。对于蒸汽发生器，可以理解的是，此时的蒸汽发生器所产生的需为高温蒸汽，从而可起到加热蒸箱的作用，不再设置额外的设备用于加热，既简化了蒸汽炉的结构，又简化了控制方案。
如图5所示，根据本申请第二个实施例的烹饪设备的控制方法包括：
S202，开启加热装置，以在第二时长内将蒸箱内的温度加热至第一温度区间；
S204，关闭加热装置；
S206，接收检测到蒸箱内放置食材的反馈信号；
S208，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。
在该实施例中，提供了猛火预热阶段的一种具体控制方案，首先开启加热装置以开始加热，目标为加热至第一温度区间，但同时需控制加热装置的运行时长，即第二时长，以避免预热耗时过长而降低用户体验效果。此处存在一个控制上的矛盾，第二时长越长，蒸箱内的温度会越高，但为确保用户体验，第二时长又不能过长，因此需给出合理的第一温度区间作为预热目标温度区间，并给出合理的最长预热时长。由于最长预热时长不会是一个过小的值，因此理论上来说，当加热装置运行的第二时长达到最长预热时长时，蒸箱内的温度必然可以达到第一温度区间的最小值，故而控制时只需在尽量短的第二时长和尽量高的蒸箱温度之间获得平衡即可。具体而言，执行控制时，在开启加热装置的同时开始计时，当蒸箱内的温度升高至第一温度区间的最小值时，判断计时时长是否大于等于最长预热时长，若是，则不能继续加热，关闭加热装置，若否，则还可继续加热，并持续检测蒸箱内的温度是否达到第一温度区间的最大值或判断计时时长是否大于等于第二时长，只要上述两项判断结果中有一个为是，则关闭加热装置，以合理控制预热的第二时长，确保用户体验，同时合理控制预热温度，以减少不必要的能量消耗，提高能效，同时缩短第二时长。
在一些实施例中，第二时长的取值范围为小于等于6min。
在该实施例中，将第二时长的取值范围设置为小于等于6min，即最长预热时长不能超过6min，从而合理控制了猛火预热阶段的时长，尽可能提高了用户体验。可以理解的是，在具体控制时，第二时长的实际取值受到加热功率和加热环境影响。
在一些实施例中，在加热装置为热风设备的情况下，第一温度区间的取值范围为130℃至160℃之间。
在该实施例中，当加热装置选择热风设备时，将第一温度区间的取值范围设置为130℃至160℃之间，即第一温度区间是130℃至160℃之间的某一区间，例如145℃至150℃、150℃至160℃、155℃至160℃，当然也包括130℃至160℃本身，在该温度区间内，可保证预热效果明显，有效缩短后续的烹饪时长。
在一些实施例中，在加热装置为热风设备的情况下，第二温度区间的取值范围为99℃至120℃之间。
在该实施例中，当加热装置选择热风设备时，将第二温度区间的取值范围设置为99℃至120℃之间，即第二温度区间是99℃至120℃之间的某一区间，例如99℃至105℃、100℃至110℃、115℃至120℃，当然也包括99℃至120℃本身，在该温度区间内，可以保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一些实施例中，在加热装置为蒸汽发生器的情况下，第一温度区间的取值范围为90℃至100℃之间。
在该实施例中，当加热装置为蒸汽发生器时，将第一温度区间的取值范围设置为90℃至100℃之间，即第一温度范围是90℃至100℃之间的某一区间，例如90℃至96℃，当然也包括90℃至100℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第一温度区间的取值，在该温度区间内，同样可保证预热效果，有效缩短后续的烹饪时长。
在一些实施例中，在加热装置为蒸汽发生器的情况下，第二温度区间的取值范围为98℃至100℃之间。
在该实施例中，当加热装置为蒸汽发生器时，将第二温度区间的取值范围设置为98℃至100℃之间，即第二温度范围是98℃至100℃之间的某一区间，例如98℃至99℃，当然也包括98℃至100℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第二温度区间的取值，在该温度区间内，同样可保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一些实施例中，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间的步骤，包括：控制加热装置以最大功率运行第一时长，以使蒸箱内的温度维持在第二温度区间。
在该实施例中，提供了大火嫩蒸阶段的一种具体控制方案，采用在要求的功率条件下，即加热装置所能提供的最大功率下，采用最大火力烹饪，使得大蒸汽迅速伸入食材内部，缩短烹饪时间，提高鱼肉嫩度。具体地，当加热装置为热风设备时，热风设备包括热源及风机，通过热源将空气加热，随后通过风机将被加热的空气吹出，以使得蒸箱内的温度提高，加热装置的功率具体为热源的功率。
在一些实施例中，在接收检测到蒸箱内放置食材的反馈信号的步骤之后，烹饪设备的控制方法还包括：根据食材的种类及食材的质量，计算得出第一时长。
在该实施例中，提供了一种获取第一时长的具体方案。第一时长所对应的大火嫩蒸阶段是起主要烹饪作用的阶段，因此受到食材的影响也最大。根据食材的种类及食材的质量，计算得出烹饪时长，即不同种类的食材、不同质量的食材均对应不同的第一时长，有助于合理把握大火嫩蒸时间，以保证每次放入的食材均具有较好的烹饪效果。具体地，可通过大量实验测试不同种类、不同质量的食材所适于采用的烹饪时长，再存储在烹饪设备中。
需说明的是，该方案尤其适用于加热装置为热风设备的情况，因为此时在大火嫩蒸阶段以外的其他阶段无需开启蒸汽炉的蒸汽发生器，因此在大火嫩蒸阶段才存在“蒸”这一烹饪状态，将该阶段对应的第一时长与食材相关联，可以得到适宜的第一时长。而在加热装置为蒸汽发生器的情况 下，其他阶段也以高温蒸汽作为热源，所以在其他阶段也存在“蒸”的状态，这时适合把放入食材后以高温蒸汽加热的所有阶段的时长之和与食材的种类和质量相关联，而不单单将大火嫩蒸阶段的第一时长与食材的种类和质量相关联，参见下文利用烹饪时长计算第一时长的实施例。
如图6所示，根据本申请第三个实施例的烹饪设备的控制方法包括：
S302，控制加热装置运行，直至蒸箱内的温度进入第一温度区间；
S304，接收检测到蒸箱内放置食材的反馈信号；
S306，控制加热装置运行并保持第三时长，以使蒸箱内的温度进入第三温度区间，其中，第三温度区间内的任一温度值均低于第一温度区间内的任一温度值，且高于或等于第二温度区间内的任一温度值；
S308，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于或等于第三温度区间内的任一温度值。
在该实施例中，在进行大火嫩蒸阶段前，还包括高温锁水阶段，控制加热装置运行第三时长，以使蒸箱内的温度达到第三温度区间。其中，可令第三温度区间的最大值小于第一温度区间的最小值，且第三温度区间的最小值大于或等于第二温度区间的最大值，即不必加热至猛火预热阶段的高温，但也不能低于大火嫩蒸阶段的温度，以实现在烹饪食材(尤其食材为鱼)时，鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，可锁住鱼内部水分，保证后续食材口感。第三时长还应短于第二时长，以免食材上时间暴露在过高的温度环境下，影响口感。可在加热装置为热风设备的情况采用该阶段，以确保食材水分充足，口感鲜嫩，而在加热装置为蒸汽发生器的情况下，由于蒸箱内的水分已经较充足，故可不采用该阶段，进一步缩短烹饪耗时。
在一些实施例中，第三温度区间的取值范围为110℃至130℃之间。
在该实施例中，将第三温度区间的取值范围设置为110℃至130℃之间，即第三温度区间是110℃至130℃之间的某一区间，例如110℃至120℃、115℃至125℃、125℃至130℃，当然也包括110℃至130℃本身，在该区间中可以保证能使得鱼肉中的蛋白质高温变性，迅速凝固，起到锁水的效 果。
在一些实施例中，第三时长的取值范围为10s至40s之间。
在该实施例中，第三时长的取值范围为10s至40s之间，即第三时长为10s至40s之间的某一值，例如10s、20s、30s、40s，该下限值可确保达到锁水效果，该上限值可避免在过高的第三温度区间内食材被加热过长时间而出现肉质变硬的问题，保证清蒸鱼能够实现鲜嫩多汁，口感好。
如图7所示，根据本申请第四个实施例的烹饪设备的控制方法包括：
S402，控制加热装置运行，直至蒸箱内的温度进入第一温度区间；
S404，接收检测到蒸箱内放置食材的反馈信号；
S406，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间；
S408，关闭加热装置，并开始计时；
S410，在计时时长达到第四时长的情况下，生成烹饪结束指令，第四时长小于第一时长。
在该实施例中，在进行大火嫩蒸阶段后，还包括虚蒸补温阶段，在烹饪结束前的第四时长时，关闭加热装置，使得食材在蒸箱内凭借余温虚蒸第四时长直至烹饪结束，通过设置虚蒸补温阶段，可避免食材表面被过度加热而减少鱼肉咀嚼性，保证口感鲜嫩。进一步地，在生成烹饪结束指令时，可发出烹饪结束信息，以提醒用户取出菜品，以免虚蒸时间过长。
在一些实施例中，在加热装置为热风设备的情况下，第四时长的取值范围为20s至40s之间。
在该实施例中，在加热装置为热风设备的情况下，第四时长的取值范围设置为20s至40s之间，即第四时长为20s至40s之间的某一值，例如20s、25s、35s、40s，避免关闭蒸汽发生器的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一些实施例中，在加热装置为蒸汽发生器的情况下，第四时长的取值范围为30s至60s之间。
在该实施例中，在加热装置为蒸汽发生器的情况下，第四时长的取值范围为30s至60s之间，即第四时长为30s至60s之间的某一值，例如30s、 35s、40s、45s、55s、60s，由于以高温蒸汽为热源时释放的热量低于热风为热源时释放的热量，故而可适当延长此时的第四时长，避免关闭蒸汽发生器的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
如图8所示，根据本申请第五个实施例的烹饪设备的控制方法包括：
S502，控制加热装置运行，直至蒸箱内的温度进入第一温度区间；
S504，接收检测到蒸箱内放置食材的反馈信号；
S506，比较蒸箱内的温度与第四温度区间的关系，其中，第四温度区间内的任一温度值均低于或等于第一温度区间内的任一温度值，在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，转到S508，在蒸箱内的温度位于第四温度区间内的情况下，转到S510；
S508，开启加热装置，以在第五时长内将蒸箱内的温度加热至进入第四温度区间，再转到S510；
S510，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。
在该实施例中，在猛火预热阶段后紧接着还有快速回温阶段，由于在放置食材时需要开启蒸箱的门体，会导致蒸箱内的温度在一定程度上降低，因此需获取蒸箱内的温度，判断蒸箱内的温度是否位于第四温度区间，以判断蒸箱内的温度是否下降过低。若蒸箱内的温度位于第四温度区间内时，表明热量散失不多，温度适宜烹饪，可进入下一阶段，从而确保了烹饪效果。此外，第四温度区间的最大值应小于等于第二温度区间的最小值，即适当回温即可，以尽量缩短回温耗时，提高烹饪效果。
若蒸箱内的温度低于第四温度区间内的任一温度值，即低于第四温度区间的最小值，则说明温度过低，为保证后续烹饪能具有较高的起始温度，因此需要借助加热装置进行回温，即开启加热装置将蒸箱内的温度在第五时长内加热至第四温度区间，以保证开门放食材后，蒸箱内能快速回温。回温至第四温度区间后，再进入下一阶段。此处在第五时长内加热至第四温度区间与前述猛火预热阶段在第二时长内加热至第一温度区间同理，控制时只需在尽量短的第五时长和尽量高的蒸箱温度之间获得平衡即可。此外，放入食材后，回温的第五时长越短，烹饪效果越好，因此第五时长还 应短于猛火预热阶段的第二时长。
进一步地，在获取蒸箱内的温度，比较蒸箱内的温度与第四温度区间的关系时，可以在检测到门体关闭后直接测量温度，以确保温度回温的及时性，也可以在检测到门体关闭后间隔预设时长后再测量，以待蒸箱内温度稳定，或者在预设时长内持续检测并比较，直至箱体内的温度恢复至第四温度区间再进行后续操作，以保证回温效果。
进一步地，在加热装置为热风设备的情况下，还可在快速回温阶段和大火嫩蒸阶段之间增加前述实施例中的高温锁水阶段，以在回温后先锁水，再嫩蒸。此时第四温度区间的最大值还需小于等于高温锁水阶段对应的第三温度区间的最小值，即略微回温后在高温锁水阶段再进行升温。进一步而言，可以理解地，当还包含虚蒸补温阶段时，五个烹饪阶段按照执行先后顺序依次为猛火预热阶段、快速回温阶段、高温锁水阶段、大火嫩蒸阶段、虚蒸补温阶段。
在一些实施例中，第五时长的取值范围为小于等于30s。
在该实施例中，将第五时长的取值范围设置为小于等于30s，即最长回温时长不能超过30s，从而合理控制快速回温阶段的时长，提高烹饪效果。
如图9所示，根据本申请第六个实施例的烹饪设备的控制方法包括：
S602，控制加热装置运行，直至蒸箱内的温度进入第一温度区间；
S604，接收检测到蒸箱内放置食材的反馈信号；
S606，根据食材的种类及食材的质量，计算得出食材的烹饪时长；
S608，比较蒸箱内的温度与第四温度区间的关系，其中，第四温度区间内的任一温度值均低于或等于第一温度区间内的任一温度值，在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，转到S610，在蒸箱内的温度位于第四温度区间内的情况下，转到S614；
S610，开启加热装置，以在第五时长内将蒸箱内的温度加热至进入第四温度区间；
S612，根据烹饪时长和第五时长，计算第一时长，转到S616；
S614，令第一时长等于烹饪时长；
S616，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第 二温度区间。
在该实施例中，提供了前述的在加热装置为蒸汽发生器的情况下计算第一时长的方案。将快速回温阶段和大火嫩蒸阶段视为烹饪食材的阶段，因而如前所述，二者分别对应的第五时长与第一时长之和即为烹饪时长，受到食材的种类和质量影响。在快速回温阶段结束时即可统计出具体的第五时长，再根据食材的种类及食材的质量计算出食材的烹饪时长，以烹饪时长减去第五时长，即可算得第一时长，充分考虑了食材的影响和快速回温阶段对烹饪的影响。进一步地，当还包含虚蒸补温阶段时，由于虚蒸补温阶段也属于烹饪食材的阶段，且第四时长是控制方案中已提前确定，固可进一步减去第四时长，即可算得第一时长，也就是说，在S610和S612中都需要在计算结果中再减去第四时长，才能得到第一时长。可以理解的是，由于虚蒸补温阶段温度较低，因此在包含此阶段时对应的烹饪时长应当略长于不包含该阶段时的烹饪时长，其具体取值根据实验分析结果确定。
在一些实施例中，在加热装置为热风设备的情况下，第四温度区间的取值范围为90℃至110℃之间。
在该实施例中，在加热装置为热风设备的情况下，将第四温度区间的取值范围设置为90℃至110℃之间，即第四温度区间是90℃至110℃之间的某一区间，例如90℃至100℃、95℃至105℃，当然也包括90℃至110℃本身，在该温度区间内，可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一些实施例中，在加热装置为蒸汽发生器的情况下，第四温度区间的取值范围为90℃至96℃之间。
在该实施例中，在加热装置为蒸汽发生器的情况下，将第四温度区间的取值范围设置为90℃至96℃之间，即第四温度区间是90℃至96℃之间的某一区间，例如90℃至93℃、91℃至95℃、92℃至96℃，当然也包括90℃至96℃本身，由于水蒸气在常压下的蒸发温度为100℃，升温能力有限，故该范围的取值小于加热装置为热风设备时第四温度区间的取值，在该温度区间内，同样可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
如图10所示，根据本申请第七个实施例的烹饪设备的控制方法包括：
S702，控制加热装置运行，直至蒸箱内的温度进入第一温度区间；
S704，判断蒸箱内的温度是否低于预设温度，若是，则返回S702，若否，则转到S706；
S706，判断是否接收到检测到蒸箱内放置食材的反馈信号，若是，则转到S708，若否，则返回S704；
S708，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。
在该实施例中，从预热结束到接收到反馈信号之间经历的时长，受用户放置食材的速度影响，这段时间里，由于加热装置已停机，所以蒸箱内的温度会逐渐下降，用户放置食材所耽误的时间越长，则蒸箱内的温度会降得越低。当用户耽误的时间过长造成温度过低时，若直接烹饪就会丧失预热的优势，导致烹饪效果大打折扣，因此，在预热结束后仍然检测蒸箱内的温度，若在放置食材前，温度降至失去预热优势时对应的预设温度(如60℃)以下，则再次运行加热装置以重新预热。相反，若温度未过度降低，且接收到反馈信号，则进入后续烹饪阶段。
如图11所示，根据本申请第八个实施例的烹饪设备的控制方法包括：
S802，控制加热装置运行，直至蒸箱内的温度进入第一温度区间；
S804，生成并输出预热结束信息；
S806，检测烹饪设备的门体是否完成一次开合操作，若是，则转到S808，若否，则返回S806；
S808，检测蒸箱内是否放置有食材，若是，则转到S810，若否，则转到S812；
S810，生成检测到蒸箱内放置食材的反馈信号；
S812，生成并输出提醒信息，返回S806；
S814，接收反馈信号；
S816，控制加热装置运行，以使蒸箱内的温度在第一时长内维持在第二温度区间。
在该实施例中，在预热阶段完成后，生成并输出预热结束信息，使得 用户知晓预热阶段完成，还可提醒用户放入食材，增加了使用的便利性。进一步地，可每隔一定时长输出一次预热结束信息，直到检测到已放置食材；还可从预热结束后开始计时，若超过一定时长还未完成放入食材，就再次输出预热结束信息，且可随着等待时间的增长提高输出预热结束信息的频率，以强化提示效果；同时，可与前述实施例相结合，持续监测蒸箱内的温度，当温度降低至预设温度以下时，则不再输出预热结束信息，而选择重新预热。输出预热结束信息后开始检测食材是否放置，具体而言，当检测到门体完成一次开合操作时，可认为用户放入了食材，简化了检测方案。为进一步确保判断的准确性，可在完成一次开合操作后利用传感器检测蒸箱内是否放置了食材，例如可在蒸箱底部设置压力传感器，若检测到明显的压力变化，则认为放入了食材，也可在蒸箱内部或外部设置图像传感器以准确检测是否放置了食材。若完成一次开合操作后检测到放置有食材，则确定放置成功，生成反馈信号以进入后续阶段；若完成一次开合操作后没有检测到放置有食材，则生成并输出提醒信息，以提醒用户放入食材，暂不执行后续操作，而继续检测门体是否被开合，确保了使用的安全性。同时，传感器在门体完成一次开合操作后再运行，可降低功耗。
进一步地，在一些实施例中，计算烹饪时长时，需先输入食材的种类和质量，此时可由用户在放入食材时手动操作控制面板以输入食材的种类和质量。也可与上述实施例中用于检测是否放置了食材的传感器相结合，以获取食材的种类和质量，例如，当传感器为压力传感器时，可由用户手动输入食材的种类，再由压力传感器检测食材的质量，当传感器为图像传感器时，可结合图像识别技术识别食材的种类和尺寸，再结合食材的种类和尺寸估算食材的质量。
综上所述，本申请通过深入研究燃气灶蒸鱼、商用蒸箱蒸鱼的烹饪曲线，总结出了影响蒸菜烹饪效果的关键因素，包括猛火预热、快速回温、大火猛蒸。通过大量实验提炼总结出蒸鱼烹饪效果较好的烹饪曲线，主要有以蒸汽发生器为加热装置的四段嫩蒸法和以热风设备为加热装置的五段嫩蒸法，可以理解的是，截取其中的部分烹饪阶段也可得到诸如两段嫩蒸法、三段嫩蒸法等实施例，这都属于本申请的保护范围之内。将该曲线嵌 入到程序中，可以模拟燃气灶蒸鱼、商用蒸箱蒸鱼效果，正确控制蒸鱼烹饪时间，避免烹饪过熟或不熟，便可蒸出鲜嫩多汁的鱼，打造蒸鱼精品菜单，并且用该方法蒸鱼能实现腔体积水少、省水、烹饪时间缩短、烹饪效果好的有益效果。
接下来结合附图分别介绍以蒸汽发生器为加热装置的四段嫩蒸法和以热风设备为加热装置的五段嫩蒸法。
图12示出了根据本申请一个实施例的四段嫩蒸法在不同烹饪阶段的温度-时间关系示意图。图13示出了根据本申请一个实施例的四段嫩蒸法的蒸箱内的温度随时间变化的曲线。如图12和图13所示，该四段嫩蒸法的烹饪曲线包括猛火预热、快速回温、大火嫩蒸、虚蒸补温四个阶段，具体如下：
第一阶段，猛火预热阶段。采用蒸汽预热，蒸汽发生器以最大功率工作，最好蒸汽全通，不受温控器限制，使得蒸箱内快速升温，将蒸箱内的温度预热至T11＝90℃～100℃，预热时长t11不宜过长，最好不要超过6min，预热时间过长会降低用户体验效果。
第二阶段，快速回温阶段。开门放鱼后关闭门体，蒸箱内的温度要回温，这个阶段与蒸汽炉的蒸汽发生器的工作功率有关，是开门放鱼后，蒸箱内自动升温，开门后蒸箱内的温度回到T12＝90℃～96℃所需时长t12对于各个蒸汽炉有所不同，回温快则鱼肉烹饪效果好，反之则效果不佳。预热温度T11和回温温度T12的关系为T12<T11。
第三阶段，大火嫩蒸阶段。采用最大蒸汽火力(功率)烹饪，大蒸汽迅速深入食物内部，缩短烹饪时间，提高鱼肉嫩度。该阶段蒸箱内的温度在T13＝98℃～100℃左右，如果蒸汽炉中配置有防冷凝水的发热丝，则蒸箱内的温度还可以升高到101℃左右，温度的关系为T13＝T11>T12，嫩蒸时长为t13。
第四阶段，虚蒸补温阶段。最后关火虚蒸，避免表面过热，减少鱼肉咀嚼性，避免鱼肉变老。虚蒸时长t14在40s～60s左右，虚蒸时长t14满足t14<t11<t13。虚蒸温度T14满足T12<T14<T13＝T11，此处需说明的是，虚蒸温度T14大于回温温度T12，是由于第三阶段的温度本身较高，使得 T14>T12，并非要在虚蒸补温阶段控制蒸箱内的温度。
蒸鱼烹饪所用时长(从放鱼开始到取出结束)为t12+t13+t14，不同种类、不同质量的鱼烹饪时长是不一样的，如蒸鲫鱼需要7min～10min，蒸鲈鱼需要7min～12min，这个烹饪时长如前所述，需要根据鱼背中心温度来确定。
图14示出了根据本申请另一个实施例的五段嫩蒸法在不同烹饪阶段的温度-时间关系示意图。图15示出了根据本申请另一个实施例的五段嫩蒸法的蒸箱内的温度随时间变化的曲线。如图14和图15所示，该五段嫩蒸法的烹饪曲线包括猛火预热、快速回温、高温锁水、大火嫩蒸、虚蒸补温五个阶段，具体如下：
第一阶段，猛火预热阶段。将蒸箱内的温度预热至T21＝130℃～160℃，预热时长t21为不超过6min，使得腔体快速升温。预热时间过长会降低用户体验效果。
第二阶段，快速回温阶段。开门后放鱼，蒸箱内的温度要迅速回温。开门后蒸箱内的温度回到T22＝100℃所需的时长t22为不超过30s。预热时长t21、温度T21与回温时长t22、温度T22的关系为：t22＜t21，T22＜T21。回温时间短对烹饪效果有很大提升。
第三阶段，高温锁水阶段。放入蒸箱内的鱼遇到高温，鱼肉表面蛋白迅速凝固，锁住内部水分。这一阶段蒸箱内的温度在T23＝110℃～130℃范围内，高温锁水时长t23在10s～40s范围内。时间与温度的关系：T22＜T23＜T21，t23＜t21。
第四阶段，大火嫩蒸阶段。采用在要求的功率条件下，采用最大火力烹饪，大蒸汽迅速深入食物内部，缩短烹饪时间，提高鱼肉嫩度。该阶段蒸箱内的温度在T24＝99℃～120℃范围内，嫩蒸时长t24对于不同种类的鱼是不一样的。如蒸鲫鱼需要5min30s～7min，蒸鲈鱼需要6min～10min，蒸鳊鱼需要6min～10min。温度的关系为T24＜T23＜T21。
第五阶段，虚蒸补温阶段。最后关火虚蒸，避免表面过热，减少鱼肉咀嚼性，避免鱼肉变老。虚蒸时长t25在20s～40s，虚蒸温度T25、虚蒸时长t25的关系：T25＜T24＜T23＜T21，t25＜t24。
将该实施例提供的五段嫩蒸法烹饪曲线嵌入蒸汽炉后蒸鲫鱼，挑选10名有经验的感官评定人员在感官评定室内对标注1号(原自动菜单)和2号(五段嫩蒸法)的蒸鲫鱼进行盲测，蒸鱼感官评分表如下(表1)，如图16所示，通过对比测评结果分析，可以看出五段嫩蒸法的蒸鱼效果优于原自动菜单。
表1蒸鱼感官评分表
分值 外观 气味 滋味 口感 多汁性
16-20 紧实，不松散 鱼香味浓 鲜美 嫩滑有弹性 鱼肉多汁
11-15 较紧实，较松散 香气较浓 较鲜美 较嫩滑较有弹性 鱼肉湿润
6-10 不紧实，较松散 香气淡 鲜味淡 较粗糙，弹性差 鱼肉有点湿
0-5 松散 无香气 无鲜味 粗糙无弹性 鱼肉干
本申请第三方面的实施例提供了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如上述任一实施例所述的烹饪设备的控制方法的步骤，因而具有该烹饪设备的控制方法的全部技术效果，在此不再赘述。
计算机可读存储介质可以包括能够存储或传输信息的任何介质。计算机可读存储介质的例子包括电子电路、半导体存储器设备、ROM、闪存、可擦除ROM(EROM)、软盘、CD-ROM、光盘、硬盘、光纤介质、射频(RF)链路，等等。代码段可以经由诸如因特网、内联网等的计算机网络被下载。
如图17所示，本申请第四方面的实施例提供了一种蒸汽烹饪设备2，包括蒸箱(图中未示出)、热风设备(图中未示出)、蒸汽发生器(图中未示出)、存储器22和处理器24，其中，热风设备用于对蒸箱加热；蒸汽发生器用于产生蒸汽并输送至蒸箱；存储器22被配置为用于存储计算机程序；处理器24，被配置为用于执行计算机程序以实现：响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行，直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第 一时长后结束预热程序；接收检测到蒸箱内放置食材的反馈信号；控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值。
本申请的实施例提供的蒸汽烹饪设备2，包括蒸箱、热风设备、蒸汽发生、存储计算机程序的存储器22及执行存储的计算机程序的处理器24，处理器24执行计算机程序以实现如下控制策略。首先在需要进行烹饪时，接收到进入预热程序的控制指令，可以是蒸汽烹饪设备2上设置相应实体按键或虚拟按键，由用户在蒸汽烹饪设备2上输入的预热程序，以令蒸汽烹饪设备2进行烹饪操作，也可以是用户通过终端设备或服务器发送至蒸汽烹饪设备2。响应于进入预热程序的控制指令，进而控制热风设备以第一热风设备功率运行，使得热风设备将蒸箱内的温度加热至第一温度区间。并且在蒸箱内的温度加热至第一温度区间后，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序，通过先后开启热风设备和蒸汽发生器完成预热程序，使得在将食材放入蒸箱前，蒸箱内已经被加热至一定的温度，并且为先开启热风设备将蒸箱内的温度快速提高至第一温度区间，而后再开启蒸汽发生器，避免了蒸汽发生器产生的蒸汽会被低温的蒸箱冷凝，减少了冷凝水的产生，有助于减少烹饪结束后蒸箱内的积水，便于用户清理，还可以增加水盒里水的使用次数，例如对于清蒸鱼，可使得同样的一盒水相较于相关技术多蒸一条至两条鱼。随后在预热完成后可将食材放置入蒸箱内，可开始检测蒸箱内的食材是否放入。接收检测到蒸箱内放置食材的反馈信号时，即蒸箱内已经完成放置食材的步骤。随后控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度维持在第二温度区间，且持续第二时长，第二温度区间为适合烹饪的温度区间，食材经过第二温度区间的烹饪可达到最终的烹饪效果，同时令第二温度区间内的任一温度值均低于第一温度区间内的任一温度值，即第二温度区间的最大值低于第一温度区间的最小值，使得在预热程序中蒸箱被加热至较高温度，有效地缩短了后续的烹饪时长，且预热过程中不放入食材，可缩短食材受热时长，使所烹饪的菜品鲜嫩多汁，提升口感。
具体地，烹饪全程可以划分为至少两个阶段，在执行预热程序时为猛火预热阶段，预热完成后再放入食材，即可进入到大火嫩蒸阶段，利用蒸汽发生器和热风设备控制蒸箱内的温度，将食材蒸煮。其中，在大火嫩蒸阶段，采用大火猛蒸，同时大蒸汽迅速深入食物内部，可缩短烹饪时间，提升肉类嫩度。
具体地，蒸汽烹饪设备2为蒸汽炉，如微蒸烤、蒸烤炉、纯蒸炉，所烹饪的食材为鱼。热风设备包括加热装置及风机，通过加热装置将空气加热，随后通过风机将被加热的空气吹出，以使得蒸箱内的温度提高，控制热风设备的功率具体为控制加热装置的功率。
具体地，存储器22可以包括用于数据或指令的大容量存储器22。举例来说而非限制，存储器22可包括硬盘驱动器(Hard Disk Drive，HDD)、软盘驱动器、闪存、光盘、磁光盘、磁带或通用串行总线(Universal Serial Bus，USB)驱动器或者两个或更多个以上这些的组合。在合适的情况下，存储器22可包括可移除或不可移除(或固定)的介质。在合适的情况下，存储器22可在综合网关容灾设备的内部或外部。在特定实施例中，存储器22是非易失性固态存储器22。在特定实施例中，存储器22包括只读存储器22(ROM)。在合适的情况下，该ROM可以是掩模编程的ROM、可编程ROM(PROM)、可擦除PROM(EPROM)、电可擦除PROM(EEPROM)、电可改写ROM(EAROM)或闪存或者两个或更多个以上这些的组合。
上述处理器24可以包括中央处理器24(CPU)，或者特定集成电路(Application Specific Integrated Circuit，ASIC)，或者可以被配置成实施本申请实施例的一个或多个集成电路，处理器24还可为微控制器，如单片机等嵌入式控制器，以实现系统的智能识别和自动化控制。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：在控制蒸汽发生器以第二蒸汽发生器功率运行的操作之前，控制蒸汽发生器以最大功率、热风设备以第二热风设备功率运行并保持第三时长，以使蒸箱内的温度进入第三温度区间，其中，第二热风设备功率小于蒸汽烹饪设备2的额定功率与蒸汽发生器的最大功率之差，第三温度区间内的任一温度值均低于第一温度区间内的任一温度值，且高于或等于第二温度区间 内的任一温度值。
在该实施例中，在进行大火嫩蒸阶段前，还包括高温锁水阶段，控制蒸汽发生器以最大功率运行，同时控制热风设备以第二热风设备功率运行，并使得蒸汽发生器及热风设备运行第三时长，以使蒸箱内的温度达到第三温度区间。其中，第三温度区间的最大值小于第一温度区间的最小值，且第三温度区间的最小值大于或等于第二温度区间的最大值，即不必加热至猛火预热阶段的高温，但也不能低于大火嫩蒸阶段的温度，以实现在烹饪食材(尤其食材为鱼)时，鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，可锁住鱼内部水分，保证后续食材口感。
具体地，限定热风设备的第二热风设备功率为P，蒸汽烹饪设备2的额定功率为P0，如2200W，蒸汽发生器的最大功率为P1，第二热风设备功率P小于P0-P1，即在进行高温锁水阶段时，保证将蒸汽发生器设置为最大功率P1，辅助以热风设备进行加热，并且在高温锁水阶段主要的加热元件为蒸汽发生器，因此限定蒸汽发生器采用其最大功率进行运行，将蒸汽烹饪设备2所能承受的额定功率中的其余部分分至热风设备，以保证热风能将蒸汽发生器产生的蒸汽快速地吹至蒸箱各处。
在一些实施例中，第三温度区间的取值范围为110℃至130℃之间。
在该实施例中，将第三温度区间的取值范围设置为110℃至130℃之间，即第三温度区间是110℃至130℃之间的某一区间，例如110℃至120℃、115℃至125℃、125℃至130℃，当然也包括110℃至130℃本身，在该区间中可以保证能使得鱼肉中的蛋白质高温变性，迅速凝固，起到锁水的效果。
在一些实施例中，第三时长的取值范围为10s至40s之间。
在该实施例中，第三时长的取值范围为10s至40s之间，即第三时长为10s至40s之间的某一值，例如10s、20s、30s、40s，该下限值可确保达到锁水效果，该上限值可避免在过高的第三温度区间内食材被加热过长时间而出现肉质变硬的问题，保证清蒸鱼能够实现鲜嫩多汁，口感好。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：在距烹饪结束前的第四时长时，关闭蒸汽发生器。
在该实施例中，在进行大火嫩蒸阶段后，还包括虚蒸补温阶段，在烹饪结束前的第四时长时，关闭蒸汽发生器，使得食材在蒸箱内凭借余温虚蒸第四时长直至烹饪结束，通过设置虚蒸补温阶段，避免食材表面被过度加热而减少鱼肉咀嚼性，保证口感鲜嫩。
在一些实施例中，第四时长的取值范围为20s至40s之间。
在该实施例中，第四时长的取值范围设置为20s至40s之间，即第四时长为20s至40s之间的某一值，例如20s、25s、35s、40s，避免关闭蒸汽发生器和热风设备的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，在蒸箱内的温度位于第四温度区间内的情况下，执行控制蒸汽发生器以第二蒸汽发生器功率运行的操作，第四温度区间内的任一温度值均低于或等于第二温度区间内的任一温度值。
在该实施例中，在猛火预热阶段后紧接着还有快速回温阶段，由于在放置食材时需要开启蒸箱的门体，会导致蒸箱内的温度在一定程度上降低，因此需获取蒸箱内的温度，判断蒸箱内的温度是否位于第四温度区间，以判断蒸箱内的温度是否下降过低。若蒸箱内的温度位于第四温度区间内时，表明热量散失不多，温度适宜烹饪，可进入下一阶段，从而确保了烹饪效果。此外，第四温度区间的最大值应小于等于第二温度区间的最小值，即适当回温即可，以尽量缩短回温耗时，提高烹饪效果。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：在接收检测到蒸箱内放置食材的反馈信号的步骤之后，在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，开启蒸汽发生器和/或热风设备，直至蒸箱内的温度进入第四温度区间。
在该实施例中，若蒸箱内的温度低于第四温度区间内的任一温度值，即低于第四温度区间的最小值，则说明温度过低，为保证后续烹饪能具有较高的起始温度，因此需要借助蒸汽发生器和/或热风设备进行回温，即开启蒸汽发生器和/或热风设备将蒸箱内的温度加热至第四温度区间，以保证 开门放食材后，蒸箱内能快速回温。回温至第四温度区间后，再进入下一阶段。
进一步地，在获取蒸箱内的温度，比较蒸箱内的温度与第四温度区间的关系时，可以在检测到门体关闭后直接测量温度，以确保温度回温的及时性，也可以在检测到门体关闭后间隔预设时长后再测量，以待蒸箱内温度稳定，或者在预设时长内持续检测并比较，直至箱体内的温度恢复至第四温度区间再进行后续操作，以保证回温效果。
具体地，当同时包含快速回温阶段和高温锁水阶段时，先运行快速回温阶段，再运行高温锁水阶段；进一步而言，可以理解地，当还包含虚蒸补温阶段时，五个烹饪阶段按照执行先后顺序依次为猛火预热阶段、快速回温阶段、高温锁水阶段、大火嫩蒸阶段、虚蒸补温阶段。
在一些实施例中，第四温度区间的取值范围为90℃至110℃之间。
在该实施例中，将第四温度区间的取值范围设置为90℃至110℃之间，即第四温度区间是90℃至110℃之间的某一区间，例如90℃至100℃、95℃至105℃，当然也包括90℃至110℃本身，在该温度区间内，可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：预热程序结束后，在蒸箱内的温度低于预设温度的情况下，再次生成进入预热程序的控制指令。
在该实施例中，从预热结束到接收到反馈信号之间经历的时长，受用户放置食材的速度影响，这段时间里，由于蒸汽发生器和热风设备都已停机，所以蒸箱内的温度会逐渐下降，用户放置食材所耽误的时间越长，则蒸箱内的温度会降得越低。当用户耽误的时间过长造成温度过低时，若直接烹饪就会丧失预热的优势，导致烹饪效果大打折扣，因此，在预热结束后仍然检测蒸箱内的温度，若在放置食材前，温度降至失去预热优势时对应的预设温度(如60℃)以下，则再次生成进入预热程序的控制指令以重新预热。相反，若温度未过度降低，且接收到反馈信号，则进入后续烹饪阶段。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：在预热程序结束的情况下，生成并输出预热结束信息。
在该实施例中，在预热阶段完成后，生成并输出预热结束信息，使得用户知晓预热阶段完成，还可提醒用户放入食材，增加了使用的便利性。进一步地，可每隔一定时长输出一次预热结束信息，直到检测到已放置食材；还可从预热结束后开始计时，若超过一定时长还未完成放入食材，就再次输出预热结束信息，且可随着等待时间的增长提高输出预热结束信息的频率，以强化提示效果；同时，可与前述实施例相结合，持续监测蒸箱内的温度，当温度降低至预设温度以下时，则不再输出预热结束信息，而选择重新预热。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：在生成并输出预热结束信息后，检测蒸汽烹饪设备2的门体是否完成一次开合操作；在检测到门体完成一次开合操作的情况下，生成反馈信号。
在该实施例中，输出预热结束信息后开始检测食材是否放置，具体而言，当检测到门体完成一次开合操作时，可认为用户放入了食材，简化了检测方案。
在一些实施例中，处理器24执行计算机程序实现的在检测到门体完成一次开合操作的情况下，生成反馈信号的步骤，包括：在检测到门体完成一次开合操作的情况下，检测蒸箱内是否放置有食材；在检测到蒸箱内放置有食材的情况下，生成反馈信号；在检测到蒸箱内未放置食材的情况下，生成并输出提醒信息。
在该实施例中，为进一步确保判断的准确性，可在完成一次开合操作后利用传感器检测蒸箱内是否放置了食材，例如可在蒸箱底部设置压力传感器，若检测到明显的压力变化，则认为放入了食材，也可在蒸箱内部或外部设置图像传感器以准确检测是否放置了食材。若完成一次开合操作后检测到放置有食材，则确定放置成功，生成反馈信号以进入后续阶段；若完成一次开合操作后没有检测到放置有食材，则生成并输出提醒信息，以提醒用户放入食材，由于在预热结束后，蒸箱内的温度会随着时间的推移逐渐降低，在未检测到食材时，继续等待只会对预热的结果造成浪费，因 此需要发送提醒信息提醒用户，此时暂不执行后续操作，而继续检测门体是否被开合，确保了使用的安全性。同时，传感器在门体完成一次开合操作后再运行，可降低功耗。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：在接收到反馈信号的情况下，获取食材的烹饪时长。
在该实施例中，接收检测到蒸箱内放置食材的反馈信号后，获取食材的烹饪时长，可用于控制后续烹饪阶段的时长，以达到优化的烹饪效果。该烹饪时长可以为接收用户的输入，也可以为烹饪设备自行计算而得到。
在一些实施例中，处理器24执行计算机程序以实现的获取食材的烹饪时长，包括：根据食材的种类及食材的质量，计算得出烹饪时长。
在该实施例中，提供了一种获取烹饪时长的具体方案，根据食材的种类及食材的质量，计算得出烹饪时长，即不同种类的食材、不同质量的食材均对应不同的烹饪时长，有助于合理把握烹饪时间，以保证每次放入的食材均具有较好的烹饪效果。
具体地，可通过大量实验测试不同种类、不同质量的食材所适于采用的烹饪时长，再存储在蒸汽烹饪设备2中，再由用户在放入食材时手动操作控制面板以输入食材的种类和质量。也可与前述实施例中用于检测是否放置了食材的传感器相结合，以获取食材的种类和质量，例如，当传感器为压力传感器时，可由用户手动输入食材的种类，再由压力传感器检测食材的质量，当传感器为图像传感器时，可结合图像识别技术识别食材的种类和尺寸，再结合食材的种类和尺寸估算食材的质量。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现：显示烹饪时长。
在该实施例中，获取烹饪时长后，还包括显示烹饪时长的步骤，可便于用户直观了解烹饪情况。具体地，可在蒸汽烹饪设备2上设置显示屏，以显示烹饪时长，也可将烹饪时长发送至终端设备，使用户不必到达蒸汽烹饪设备2面前即可查看烹饪时长。进一步地，在显示出烹饪时长后，还可进行倒计时，从而实时更新显示剩余烹饪时长。
在一些实施例中，处理器24还被配置为用于执行计算机程序以实现： 根据烹饪时长确定第二时长，烹饪时长长于或等于第二时长。
在该实施例中，烹饪时长还可进一步用于确定大火猛蒸阶段的第二时长。烹饪时长是指食材放入蒸箱后，蒸汽烹饪设备2工作的时长。当烹饪全程仅包含猛火预热阶段和大火嫩蒸阶段，或仅包含猛火预热阶段、快速回温阶段和大火嫩蒸阶段时，烹饪时长就等于第二时长；当烹饪全程还包含高温锁水阶段时，烹饪时长就等于第二时长与第三时长之和；当烹饪全程进一步还包含虚蒸补温阶段时，其对应的第四时长也属于烹饪时长的一部分。因此，可根据方案中包含的除大火嫩蒸阶段以外的其他烹饪阶段所对应的阶段烹饪时长(如第三时长、第四时长)计算出第二时长的取值，进而完成相应的烹饪控制。
具体地，烹饪时长与第二时长和/或第三时长和/或第四时长正相关，即在总的烹饪时长较长时，各个阶段所对应的时长也相对较长，保证烹饪过程的自主调节。
在一些实施例中，处理器24在执行计算机程序以实现控制蒸汽发生器以第二蒸汽发生器功率运行的同时，还实现控制热风设备运行。
在该实施例中，大火猛蒸阶段还涉及对热风设备的控制，也就是由热风设备和蒸汽发生器共同提供烹饪所需的热量，可以分担蒸汽发生器的热负荷，有助于缩短大火猛蒸阶段对应的第二时长，进一步减少蒸箱内的积水，有助于增加水盒里水的使用次数。可以想到地，采用此方案时，若还涉及虚蒸补温阶段，则在虚蒸补温阶段还需关闭热风设备。
在一些实施例中，控制热风设备运行的操作，包括：开始计时；在蒸箱内的温度低于第二温度区间内的任一温度值的情况下，控制热风设备以第三热风设备功率运行；在蒸箱内的温度高于第二温度区间内的任一温度值或计时时长达到第二时长的情况下，关闭热风设备。
在该实施例中，提供了大火猛蒸阶段中热风设备的一个具体控制方案。从进入大火猛蒸阶段就开始计时，直到计时达到第二时长时就结束该阶段，可关闭热风设备。在大火猛蒸阶段进行过程中，持续检测蒸箱内的温度并判断其与第二温度区间的关系，当蒸箱内的温度处于第二温度区间内或高于第二温度区间的最大值，则不需要运行热风设备，一旦温度低于第二温 度区间的最小值，就控制热风设备以第三热风设备功率运行，具体可加热至第二温度区间内的一个中间温度值，以避免温度迅速跌至第二温度区间的最小值以下，造成热风设备的频繁开闭。大火猛蒸阶段作为主要的烹饪阶段，在控制过程中通过通断热风设备，可将蒸箱内的温度控制在第二温度区间内，使得烹饪温度稳定，有助于提高烹饪效果。具体地，第三热风设备功率可等于第二热风设备功率。
在一些实施例中，第一热风设备功率为热风设备的最大功率。
在该实施例中，将第一热风设备功率设置为热风设备的最大功率，即在预热时，为保证快速预热的效果，将热风设备采用最大功率运行。
在一些实施例中，第一蒸汽发生器功率为蒸汽发生器的最大功率。
在该实施例中，将第一蒸汽发生器功率设置为蒸汽发生器的最大功率，即在预热时，为保证快速预热的效果，将蒸汽发生器采用最大功率运行。
在一些实施例中，第二蒸汽发生器功率为蒸汽发生器的最大功率。
在该实施例中，将第二蒸汽发生器功率设置为蒸汽发生器的最大功率，即在大火嫩蒸阶段，为保证大量蒸汽迅速深入食物内部，缩短烹饪时间，使得鱼肉嫩度增加，将蒸汽发生器采用最大功率运行。
在一些实施例中，第一温度区间的取值范围为130℃至160℃之间。
在该实施例中，将第一温度区间的取值范围设置为130℃至160℃之间，即第一温度区间是130℃至160℃之间的某一区间，例如145℃至150℃、150℃至160℃、155℃至160℃，当然也包括130℃至160℃本身，在该温度区间内，可保证预热效果明显，有效缩短后续的烹饪时长。
在一些实施例中，第二温度区间的取值范围为99℃至120℃之间。
在该实施例中，将第二温度区间的取值范围设置为99℃至120℃之间，即第二温度区间是99℃至120℃之间的某一区间，例如99℃至105℃、100℃至110℃、115℃至120℃，当然也包括99℃至120℃本身，在该温度区间内，可以保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一些实施例中，第一时长的取值范围为30s至60s之间。
在该实施例中，将第一时长的取值范围设置为30s至60s之间，即第 一时长为30s至60s之间的某一值，例如30s、35s、45s、55s、60s，保证第一时长不会过长而使得用户需要等待过久，也保证了第一时长不会过短而使得预热效果不充分，并有助于控制蒸汽消耗量，节约用水，减少积水。
本申请第五方面的实施例提供了一种蒸汽烹饪设备的控制方法，蒸汽烹饪设备包括蒸箱、热风设备和蒸汽发生器，热风设备用于对蒸箱加热，蒸汽发生器用于产生蒸汽并输送至蒸箱。具体地，蒸汽烹饪设备为蒸汽炉，如微蒸烤、蒸烤炉、纯蒸炉。
如图18所示，根据本申请第一个实施例的蒸汽烹饪设备的控制方法包括：
S902，响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行，直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序；
S904，接收检测到蒸箱内放置食材的反馈信号；
S906，控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值。
本申请的实施例提供的蒸汽烹饪设备的控制方法，蒸汽烹饪设备包括蒸箱、热风设备、蒸汽发生器，首先在需要进行烹饪时，接收到进入预热程序的控制指令，可以是蒸汽烹饪设备上设置相应实体按键或虚拟按键，由用户在蒸汽烹饪设备上输入的预热程序，以令蒸汽烹饪设备进行烹饪操作，也可以是用户通过终端设备或服务器发送至蒸汽烹饪设备。响应于进入预热程序的控制指令，进而控制热风设备以第一热风设备功率运行，使得热风设备将蒸箱内的温度加热至第一温度区间。并且在蒸箱内的温度加热至第一温度区间后，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序，通过先后开启热风设备和蒸汽发生器完成预热程序，使得在将食材放入蒸箱前，蒸箱内已经被加热至一定的温度，并且为先开启热风设备将蒸箱内的温度快速提高至第一温度区间，而后再开启蒸汽发生器，避免了蒸汽发生器产生的蒸汽会被低温的蒸箱冷凝，减少了冷凝水的产生，有助于减少烹饪结束后蒸箱内的积水，便于用户清理，还可以增 加水盒里水的使用次数，例如对于清蒸鱼，可使得同样的一盒水相较于相关技术多蒸一条至两条鱼。随后在预热完成后可将食材放置入蒸箱内，可开始检测蒸箱内的食材是否放入。接收检测到蒸箱内放置食材的反馈信号时，即蒸箱内已经完成放置食材的步骤。随后控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度维持在第二温度区间，且持续第二时长，第二温度区间为适合烹饪的温度区间，食材经过第二温度区间的烹饪可达到最终的烹饪效果，同时令第二温度区间内的任一温度值均低于第一温度区间内的任一温度值，即第二温度区间的最大值低于第一温度区间的最小值，使得在预热程序中蒸箱被加热至较高温度，有效地缩短了后续的烹饪时长，且预热过程中不放入食材，可缩短食材受热时长，使所烹饪的菜品鲜嫩多汁，提升口感。
具体地，蒸汽烹饪设备的控制方法可以划分为至少两个阶段，在执行预热程序时为猛火预热阶段，预热完成后再放入食材，即可进入到大火嫩蒸阶段，利用蒸汽发生器和热风设备控制蒸箱内的温度，将食材蒸煮。其中，在大火嫩蒸阶段，采用大火猛蒸，同时大蒸汽迅速深入食物内部，可缩短烹饪时间，提升肉类嫩度。
具体地，所烹饪的食材为鱼，蒸汽烹饪设备通过蒸汽烹饪设备的控制方法来烹饪清蒸鱼。热风设备包括加热装置及风机，通过加热装置将空气加热，随后通过风机将被加热的空气吹出，以使得蒸箱内的温度提高，控制热风设备的功率具体为控制加热装置的功率。
如图19所示，根据本申请第二个实施例的蒸汽烹饪设备的控制方法包括：
S1002，响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行，直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序；
S1004，接收检测到蒸箱内放置食材的反馈信号；
S1006，控制蒸汽发生器以最大功率、热风设备以第二热风设备功率运行并保持第三时长，以使蒸箱内的温度进入第三温度区间，其中，第二热风设备功率小于蒸汽烹饪设备的额定功率与蒸汽发生器的最大功率之差， 第三温度区间内的任一温度值均低于第一温度区间内的任一温度值，且高于或等于第二温度区间内的任一温度值；
S1008，控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值。
在该实施例中，在进行大火嫩蒸阶段前，还包括高温锁水阶段，控制蒸汽发生器以最大功率运行，同时控制热风设备以第二热风设备功率运行，并使得蒸汽发生器及热风设备运行第三时长，以使蒸箱内的温度达到第三温度区间。其中，第三温度区间的最大值小于第一温度区间的最小值，且第三温度区间的最小值大于或等于第二温度区间的最大值，即不必加热至猛火预热阶段的高温，但也不能低于大火嫩蒸阶段的温度，以实现在烹饪食材(尤其食材为鱼)时，鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，可锁住鱼内部水分，保证后续食材口感。
具体地，限定热风设备的第二热风设备功率为P，蒸汽烹饪设备的额定功率为P0，如2200W，蒸汽发生器的最大功率为P1，第二热风设备功率P小于P0-P1，即在进行高温锁水阶段时，保证将蒸汽发生器设置为最大功率P1，辅助以热风设备进行加热，并且在高温锁水阶段主要的加热元件为蒸汽发生器，因此限定蒸汽发生器采用其最大功率进行运行，将蒸汽烹饪设备所能承受的额定功率中的其余部分分至热风设备，以保证热风能将蒸汽发生器产生的蒸汽快速地吹至蒸箱各处。
在一些实施例中，第三温度区间的取值范围为110℃至130℃之间。
在该实施例中，将第三温度区间的取值范围设置为110℃至130℃之间，即第三温度区间是110℃至130℃之间的某一区间，例如110℃至120℃、115℃至125℃、125℃至130℃，当然也包括110℃至130℃本身，在该区间中可以保证能使得鱼肉中的蛋白质高温变性，迅速凝固，起到锁水的效果。
在一些实施例中，第三时长的取值范围为10s至40s之间。
在该实施例中，第三时长的取值范围为10s至40s之间，即第三时长为10s至40s之间的某一值，例如10s、20s、30s、40s，该下限值可确保达 到锁水效果，该上限值可避免在过高的第三温度区间内食材被加热过长时间而出现肉质变硬的问题，保证清蒸鱼能够实现鲜嫩多汁，口感好。
如图20所示，根据本申请第三个实施例的蒸汽烹饪设备的控制方法包括：
S1102，响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行，直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序；
S1104，接收检测到蒸箱内放置食材的反馈信号；
S1106，控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值；
S1108，在距烹饪结束前的第四时长时，关闭蒸汽发生器。
在该实施例中，在进行大火嫩蒸阶段后，还包括虚蒸补温阶段，在烹饪结束前的第四时长时，关闭蒸汽发生器，使得食材在蒸箱内凭借余温虚蒸第四时长直至烹饪结束，通过设置虚蒸补温阶段，避免食材表面被过度加热而减少鱼肉咀嚼性，保证口感鲜嫩。
在一些实施例中，第四时长的取值范围为20s至40s之间。
在该实施例中，第四时长的取值范围设置为20s至40s之间，即第四时长为20s至40s之间的某一值，例如20s、25s、35s、40s，避免关闭蒸汽发生器和热风设备的时间过早而使得食材未被蒸熟，或过晚而破坏食材口感。
如图21所示，根据本申请第四个实施例的蒸汽烹饪设备的控制方法包括：
S1202，响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行，直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序；
S1204，接收检测到蒸箱内放置食材的反馈信号；
S1206，比较蒸箱内的温度与第四温度区间的关系，在蒸箱内的温度低于第四温度区间内的任一温度值的情况下，转到S1208，在蒸箱内的温度 位于第四温度区间内的情况下，转到S1210；
S1208，开启蒸汽发生器和/或热风设备，直至蒸箱内的温度进入第四温度区间，再转到S1210；
S1210，控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值，第四温度区间内的任一温度值均低于或等于第二温度区间内的任一温度值。
在该实施例中，蒸汽烹饪设备的控制方法在猛火预热阶段后紧接着还有快速回温阶段，由于在放置食材时需要开启蒸箱的门体，会导致蒸箱内的温度在一定程度上降低，因此需获取蒸箱内的温度，判断蒸箱内的温度是否位于第四温度区间，以判断蒸箱内的温度是否下降过低。若蒸箱内的温度位于第四温度区间内时，表明热量散失不多，温度适宜烹饪，可进入下一阶段，从而确保了烹饪效果。此外，第四温度区间的最大值应小于等于第二温度区间的最小值，即适当回温即可，以尽量缩短回温耗时，提高烹饪效果。若蒸箱内的温度低于第四温度区间内的任一温度值，即低于第四温度区间的最小值，则说明温度过低，为保证后续烹饪能具有较高的起始温度，因此需要借助蒸汽发生器和/或热风设备进行回温，即开启蒸汽发生器和/或热风设备将蒸箱内的温度加热至第四温度区间，以保证开门放食材后，蒸箱内能快速回温。回温至第四温度区间后，再进入下一阶段。
进一步地，在获取蒸箱内的温度，比较蒸箱内的温度与第四温度区间的关系时，可以在检测到门体关闭后直接测量温度，以确保温度回温的及时性，也可以在检测到门体关闭后间隔预设时长后再测量，以待蒸箱内温度稳定，或者在预设时长内持续检测并比较，直至箱体内的温度恢复至第四温度区间再进行后续操作，以保证回温效果。
具体地，当蒸汽烹饪设备的控制方法中同时包含快速回温阶段和高温锁水阶段时，先运行快速回温阶段，再运行高温锁水阶段；进一步而言，可以理解地，当还包含虚蒸补温阶段时，五个烹饪阶段按照执行先后顺序依次为猛火预热阶段、快速回温阶段、高温锁水阶段、大火嫩蒸阶段、虚蒸补温阶段。
在一些实施例中，第四温度区间的取值范围为90℃至110℃之间。
在该实施例中，将第四温度区间的取值范围设置为90℃至110℃之间，即第四温度区间是90℃至110℃之间的某一区间，例如90℃至100℃、95℃至105℃，当然也包括90℃至110℃本身，在该温度区间内，可以保证回温的温度适宜，既满足了烹饪需求，又不必回温至较高的温度而耗费过长的时间。
如图22所示，根据本申请第五个实施例的蒸汽烹饪设备的控制方法包括：
S1302，响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行，直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序；
S1304，判断蒸箱内的温度是否低于预设温度，若是，则转到S1306，若否，则转到S1308；
S1306，再次生成进入预热程序的控制指令，并转到S1302；
S1308，判断是否接收到检测到蒸箱内放置食材的反馈信号，若是，则转到S1310，若否，则转到S1304；
S1310，控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值。
在该实施例中，从预热结束到接收到反馈信号之间经历的时长，受用户放置食材的速度影响，这段时间里，由于蒸汽发生器和热风设备都已停机，所以蒸箱内的温度会逐渐下降，用户放置食材所耽误的时间越长，则蒸箱内的温度会降得越低。当用户耽误的时间过长造成温度过低时，若直接烹饪就会丧失预热的优势，导致烹饪效果大打折扣，因此，在预热结束后仍然检测蒸箱内的温度，若在放置食材前，温度降至失去预热优势时对应的预设温度(如60℃)以下，则再次生成进入预热程序的控制指令以重新预热。相反，若温度未过度降低，且接收到反馈信号，则进入后续烹饪阶段。
如图23所示，根据本申请第六个实施例的蒸汽烹饪设备的控制方法包 括：
S1402，响应于进入预热程序的控制指令，控制热风设备以第一热风设备功率运行，直至蒸箱内的温度进入第一温度区间，控制蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束预热程序；
S1404，生成并输出预热结束信息；
S1406，检测蒸汽烹饪设备的门体是否完成一次开合操作，若是，则转到S1408，若否，则返回S1406；
S1408，检测蒸箱内是否放置有食材，若是，则转到S1410，若否，则转到S1412；
S1410，生成检测到蒸箱内放置食材的反馈信号；
S1412，生成并输出提醒信息，返回S1406；
S1414，接收反馈信号；
S1416，控制蒸汽发生器以第二蒸汽发生器功率运行，以使蒸箱内的温度在第二时长内维持在第二温度区间，其中，第二温度区间内的任一温度值均低于第一温度区间内的任一温度值。
在该实施例中，在预热阶段完成后，生成并输出预热结束信息，使得用户知晓预热阶段完成，还可提醒用户放入食材，增加了使用的便利性。进一步地，可每隔一定时长输出一次预热结束信息，直到检测到已放置食材；还可从预热结束后开始计时，若超过一定时长还未完成放入食材，就再次输出预热结束信息，且可随着等待时间的增长提高输出预热结束信息的频率，以强化提示效果；同时，可与前述第五个实施例相结合，持续监测蒸箱内的温度，当温度降低至预设温度以下时，则不再输出预热结束信息，而选择重新预热。
输出预热结束信息后开始检测食材是否放置，具体而言，当检测到门体完成一次开合操作时，可认为用户放入了食材，简化了检测方案。为进一步确保判断的准确性，可在完成一次开合操作后利用传感器检测蒸箱内是否放置了食材，例如可在蒸箱底部设置压力传感器，若检测到明显的压力变化，则认为放入了食材，也可在蒸箱内部或外部设置图像传感器以准确检测是否放置了食材。若完成一次开合操作后检测到放置有食材，则确 定放置成功，生成反馈信号以进入后续阶段；若完成一次开合操作后没有检测到放置有食材，则生成并输出提醒信息，以提醒用户放入食材，由于在预热结束后，蒸箱内的温度会随着时间的推移逐渐降低，在未检测到食材时，继续等待只会对预热的结果造成浪费，因此需要发送提醒信息提醒用户，此时暂不执行后续操作，而继续检测门体是否被开合，确保了使用的安全性。同时，传感器在门体完成一次开合操作后再运行，可降低功耗。
在一些实施例中，蒸汽烹饪设备的控制方法还包括：在接收到反馈信号的情况下，获取食材的烹饪时长。
在该实施例中，接收检测到蒸箱内放置食材的反馈信号后，获取食材的烹饪时长，可用于控制后续烹饪阶段的时长，以达到优化的烹饪效果。该烹饪时长可以为接收用户的输入，也可以为烹饪设备自行计算而得到。
在一些实施例中，获取食材的烹饪时长的操作，包括：根据食材的种类及食材的质量，计算得出烹饪时长。
在该实施例中，提供了一种获取烹饪时长的具体方案，根据食材的种类及食材的质量，计算得出烹饪时长，即不同种类的食材、不同质量的食材均对应不同的烹饪时长，有助于合理把握烹饪时间，以保证每次放入的食材均具有较好的烹饪效果。
具体地，可通过大量实验测试不同种类、不同质量的食材所适于采用的烹饪时长，再存储在蒸汽烹饪设备中，再由用户在放入食材时手动操作控制面板以输入食材的种类和质量。也可与前述第六个实施例中用于检测是否放置了食材的传感器相结合，以获取食材的种类和质量，例如，当传感器为压力传感器时，可由用户手动输入食材的种类，再由压力传感器检测食材的质量，当传感器为图像传感器时，可结合图像识别技术识别食材的种类和尺寸，再结合食材的种类和尺寸估算食材的质量。
在一些实施例中，在获取食材的烹饪时长的操作之后，蒸汽烹饪设备的控制方法还包括：显示烹饪时长。
在该实施例中，获取烹饪时长后，还包括显示烹饪时长的步骤，可便于用户直观了解烹饪情况。具体地，可在蒸汽烹饪设备上设置显示屏，以显示烹饪时长，也可将烹饪时长发送至终端设备，使用户不必到达蒸汽烹 饪设备面前即可查看烹饪时长。进一步地，在显示出烹饪时长后，还可进行倒计时，从而实时更新显示剩余烹饪时长。
在一些实施例中，在获取食材的烹饪时长的操作之后，蒸汽烹饪设备的控制方法还包括：根据烹饪时长确定第二时长，烹饪时长长于或等于第二时长。
在该实施例中，烹饪时长还可进一步用于确定大火猛蒸阶段的第二时长。烹饪时长是指食材放入蒸箱后，蒸汽烹饪设备工作的时长。当蒸汽烹饪设备的控制方法中仅包含猛火预热阶段和大火嫩蒸阶段，或仅包含猛火预热阶段、快速回温阶段和大火嫩蒸阶段时，烹饪时长就等于第二时长；当蒸汽烹饪设备的控制方法还包含高温锁水阶段时，烹饪时长就等于第二时长与第三时长之和；当蒸汽烹饪设备的控制方法进一步还包含虚蒸补温阶段时，其对应的第四时长也属于烹饪时长的一部分。因此，可根据方案中包含的除大火嫩蒸阶段以外的其他烹饪阶段所对应的阶段烹饪时长(如第三时长、第四时长)计算出第二时长的取值，进而完成相应的烹饪控制。
具体地，烹饪时长与第二时长和/或第三时长和/或第四时长正相关，即在总的烹饪时长较长时，各个阶段所对应的时长也相对较长，保证烹饪过程的自主调节。
在一些实施例中，在控制蒸汽发生器以第二蒸汽发生器功率运行的同时，蒸汽烹饪设备的控制方法还包括控制热风设备运行。
在该实施例中，大火猛蒸阶段还涉及对热风设备的控制，也就是由热风设备和蒸汽发生器共同提供烹饪所需的热量，可以分担蒸汽发生器的热负荷，有助于缩短大火猛蒸阶段对应的第二时长，进一步减少蒸箱内的积水，有助于增加水盒里水的使用次数。可以想到地，采用此方案时，若还涉及虚蒸补温阶段，则在虚蒸补温阶段还需关闭热风设备。
在一些实施例中，控制热风设备运行的操作，包括：开始计时；在蒸箱内的温度低于第二温度区间内的任一温度值的情况下，控制热风设备以第三热风设备功率运行；在蒸箱内的温度高于第二温度区间内的任一温度值或计时时长达到第二时长的情况下，关闭热风设备。
在该实施例中，提供了大火猛蒸阶段中热风设备的一个具体控制方案。 从进入大火猛蒸阶段就开始计时，直到计时达到第二时长时就结束该阶段，可关闭热风设备。在大火猛蒸阶段进行过程中，持续检测蒸箱内的温度并判断其与第二温度区间的关系，当蒸箱内的温度处于第二温度区间内或高于第二温度区间的最大值，则不需要运行热风设备，一旦温度低于第二温度区间的最小值，就控制热风设备以第三热风设备功率运行，具体可加热至第二温度区间内的一个中间温度值，以避免温度迅速跌至第二温度区间的最小值以下，造成热风设备的频繁开闭。大火猛蒸阶段作为主要的烹饪阶段，在控制过程中通过通断热风设备，可将蒸箱内的温度控制在第二温度区间内，使得烹饪温度稳定，有助于提高烹饪效果。具体地，第三热风设备功率可等于第二热风设备功率。
在一些实施例中，第一热风设备功率为热风设备的最大功率。
在该实施例中，将第一热风设备功率设置为热风设备的最大功率，即在预热时，为保证快速预热的效果，将热风设备采用最大功率运行。
在一些实施例中，第一蒸汽发生器功率为蒸汽发生器的最大功率。
在该实施例中，将第一蒸汽发生器功率设置为蒸汽发生器的最大功率，即在预热时，为保证快速预热的效果，将蒸汽发生器采用最大功率运行。
在一些实施例中，第二蒸汽发生器功率为蒸汽发生器的最大功率。
在该实施例中，将第二蒸汽发生器功率设置为蒸汽发生器的最大功率，即在大火嫩蒸阶段，为保证大量蒸汽迅速深入食物内部，缩短烹饪时间，使得鱼肉嫩度增加，将蒸汽发生器采用最大功率运行。
在一些实施例中，第一温度区间的取值范围为130℃至160℃之间。
在该实施例中，将第一温度区间的取值范围设置为130℃至160℃之间，即第一温度区间是130℃至160℃之间的某一区间，例如145℃至150℃、150℃至160℃、155℃至160℃，当然也包括130℃至160℃本身，在该温度区间内，可保证预热效果明显，有效缩短后续的烹饪时长。
在一些实施例中，第二温度区间的取值范围为99℃至120℃之间。
在该实施例中，将第二温度区间的取值范围设置为99℃至120℃之间，即第二温度区间是99℃至120℃之间的某一区间，例如99℃至105℃、100℃至110℃、115℃至120℃，当然也包括99℃至120℃本身，在该温度区间 内，可以保证食材在蒸箱内被快速地加热至熟，缩短烹饪时间，使得鱼肉嫩度增加。
在一些实施例中，第一时长的取值范围为30s至60s之间。
在该实施例中，将第一时长的取值范围设置为30s至60s之间，即第一时长为30s至60s之间的某一值，例如30s、35s、45s、55s、60s，保证第一时长不会过长而使得用户需要等待过久，也保证了第一时长不会过短而使得预热效果不充分，并有助于控制蒸汽消耗量，节约用水，减少积水。
图24示出了根据本申请第七个实施例的蒸汽烹饪设备的控制方法的示意流程图，图25示出了根据本申请第七个实施例的蒸汽烹饪设备的控制方法的不同烹饪阶段的温度-时间关系示意图，可称为五段嫩蒸烹饪曲线。
在该实施例中，具体菜品为清蒸鱼，蒸汽烹饪设备的控制方法共划分为五个阶段：
第一阶段，猛火预热阶段。首先选择清蒸鱼自动菜单，然后开始预热，预热时先以热风设备最大功率工作，待蒸箱内的温度达到T1＝130℃～160℃，热风设备停止工作，蒸汽发生器开始以最大功率工作30s～60s，预热结束，实现蒸箱快速升温。该阶段的总时长t1为热风设备的工作时长与蒸汽发生器的工作时长(即第一时长)之和。
第二阶段，快速回温阶段。提示开门放鱼，检测蒸箱内是否放鱼，检测完成后，自动开始烹饪，快速回温至T2，耗时t2越短，烹饪效果越好。这时候蒸汽烹饪设备会根据不同种类的鱼，不同质量的鱼显示烹饪时长(t)，可在开门放鱼后令蒸箱快速回温。
第三阶段，高温锁水阶段。热风设备以功率P、蒸汽发生器以最大功率工作，将蒸箱内的温度维持在T3＝110℃～130℃，时长t3＝10s～40s(t3即第三时长)。热风功率P满足P<2200-P1，其中，P1为蒸汽发生器的最大功率，不等式中的单位为瓦(W)，此时鱼在蒸箱内遇到高温，鱼肉表面蛋白迅速凝固，锁住内部水分。
第四阶段，大火嫩蒸阶段。蒸汽发生器以最大功率工作，通过通断小功率热风(P)，将蒸箱内的温度控制在T4＝99℃～120℃，时长t4(即第二时长)由烹饪时长t、第三阶段时长t3和第五阶段时长t5决定，可令大蒸 汽迅速深入食物内部，缩短烹饪时间，鱼肉嫩度增加。
第五阶段，虚蒸补温阶段。当烹饪程序还剩下t5＝20s～40s(t5即第四时长)结束时，关火虚蒸，直至剩余烹饪时长为0，烹饪结束，此阶段的温度记为T5，T5小于T4，可避免鱼表面过度加热，减少鱼肉咀嚼性。最后由用户取出食物，撒入葱丝、姜丝，浇上烧好的热油，淋入蒸鱼豉油。
整体而言，如图25所示，各烹饪阶段之间的温度满足T1>T3>T4>T2>T5。
接下来结合图26，以一个具体实施例介绍本申请的蒸汽烹饪设备的控制方法，具体菜品为清蒸鱼，蒸汽烹饪设备的控制方法仍划分为上述第七个实施例中的五个阶段。
在第一阶段，控制热风设备以1300W的最大功率加热330s(即5min30s)，再控制蒸汽发生器以1500W的最大功率加热30s，蒸箱内的温度达到T1＝160℃左右，此时第一阶段所经历的时长t1即为6min。
在第二阶段，用户开门放鱼并关门后，蒸箱迅速回温至T2＝100℃，耗时t2受关门后蒸箱内的温度和加热功率影响，t2越短，烹饪效果越好。
在第三阶段，控制热风设备以500W的功率、蒸汽发生器以1500W的功率一起加热，温度控制在T3＝130℃，时长t3为30s左右。
在第四阶段，热风设备以500W的功率运行，通过通断热风设备，并控制蒸汽发生器以1500W全通一起加热，将温度控制在T4为100℃左右。
在第五阶段，蒸汽发生器和热风设备全断开，虚蒸时长t5为30s左右。
本申请第六方面的实施例提供了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如上述任一实施例所述的蒸汽烹饪设备的控制方法的步骤，因而具有该蒸汽烹饪设备的控制方法的全部技术效果，在此不再赘述。
计算机可读存储介质可以包括能够存储或传输信息的任何介质。计算机可读存储介质的例子包括电子电路、半导体存储器设备、ROM、闪存、可擦除ROM(EROM)、软盘、CD-ROM、光盘、硬盘、光纤介质、射频(RF)链路，等等。代码段可以经由诸如因特网、内联网等的计算机网络被下载。
综上所述，本申请深入研究标杆燃气灶蒸鱼、商用蒸箱蒸鱼烹饪曲线，总结了影响蒸鱼的关键因素：猛火预热、快速回温、大火猛蒸、缩短烹饪时间。本申请提供了蒸鱼能够实现鲜嫩多汁，口感好的一种蒸鱼加热控制方法，将该加热控制方法嵌入到蒸汽烹饪设备内，可以保证五段嫩蒸烹饪曲线的实现，从而根据蒸鱼烹饪曲线进行精准烹饪，可以避免烹饪过熟或者不熟，合理把握烹饪时间，便可蒸出鲜嫩多汁的鱼。并且用该方法蒸鱼能实现蒸箱内积水少、省水、烹饪时间缩短、烹饪效果好。
在本说明书的描述中，术语“上”、“下”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本申请和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本申请的限制；术语“连接”、“安装”、“固定”等均应做广义理解，例如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；可以是直接相连，也可以通过中间媒介间接相连。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上仅为本申请的优选实施例而已，并不用于限制本申请，对于本领域的技术人员来说，本申请可以有各种更改和变化。凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (72)

  1. 一种烹饪设备，其中，包括：
    蒸箱；
    加热装置，用于对所述蒸箱加热；
    存储器，被配置为用于存储计算机程序；
    处理器，被配置为用于执行所述计算机程序以实现：
    控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间；
    接收检测到所述蒸箱内放置食材的反馈信号；
    控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间。
  2. 根据权利要求1所述的烹饪设备，其中，所述处理器执行所述计算机程序以实现的所述控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间的步骤，包括：
    开启所述加热装置，以在第二时长内将所述蒸箱内的温度加热至所述第一温度区间；
    关闭所述加热装置。
  3. 根据权利要求2所述的烹饪设备，其中，
    所述第二时长的取值范围为小于等于6min。
  4. 根据权利要求1至3中任一项所述的烹饪设备，其中，
    在所述加热装置为热风设备的情况下，所述第一温度区间的取值范围为130℃至160℃之间，和/或所述第二温度区间的取值范围为99℃至120℃之间；
    在所述加热装置为蒸汽发生器的情况下，所述第一温度区间的取值范围为90℃至100℃之间，和/或所述第二温度区间的取值范围为98℃至100℃之间。
  5. 根据权利要求1至4中任一项所述的烹饪设备，其中，所述处理器执行所述计算机程序以实现的所述控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间的步骤，包括：
    控制所述加热装置以最大功率运行所述第一时长，以使所述蒸箱内的温度维持在所述第二温度区间。
  6. 根据权利要求1至5中任一项所述的烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，根据所述食材的种类及所述食材的质量，计算得出所述第一时长。
  7. 根据权利要求1至6中任一项所述的烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间的步骤之前，控制所述加热装置运行并保持第三时长，以使所述蒸箱内的温度进入第三温度区间，其中，所述第三温度区间内的任一温度值均低于所述第一温度区间内的任一温度值，且高于或等于所述第二温度区间内的任一温度值。
  8. 根据权利要求7所述的烹饪设备，其中，
    所述第三温度区间的取值范围为110℃至130℃之间；和/或
    所述第三时长的取值范围为10s至40s之间。
  9. 根据权利要求1至8中任一项所述的烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间的步骤之后，关闭所述加热装置，并开始计时；
    在计时时长达到第四时长的情况下，生成烹饪结束指令，所述第四时长小于所述第一时长。
  10. 根据权利要求9所述的烹饪设备，其中，
    在所述加热装置为热风设备的情况下，所述第四时长的取值范围为20s至40s之间；
    在所述加热装置为蒸汽发生器的情况下，所述第四时长的取值范围为30s至60s之间。
  11. 根据权利要求1至10中任一项所述的烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，在所述蒸箱内的温度位于第四温度区间内的情况下，执行所述控制所述加热装置运行， 以使所述蒸箱内的温度在第一时长内维持在第二温度区间的步骤，所述第四温度区间内的任一温度值均低于或等于所述第一温度区间内的任一温度值。
  12. 根据权利要求11所述的烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，在所述蒸箱内的温度低于所述第四温度区间内的任一温度值的情况下，开启所述加热装置，以在第五时长内将所述蒸箱内的温度加热至进入所述第四温度区间。
  13. 根据权利要求12所述的烹饪设备，其中，
    所述第五时长的取值范围为小于等于30s。
  14. 根据权利要求12或13所述的烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，根据所述食材的种类及所述食材的质量，计算得出所述食材的烹饪时长；
    在所述开启所述加热装置，以在第五时长内将所述蒸箱内的温度加热至进入所述第四温度区间的操作之后，根据所述烹饪时长和所述第五时长，计算所述第一时长。
  15. 根据权利要求11至14中任一项所述的烹饪设备，其中，
    在所述加热装置为热风设备的情况下，所述第四温度区间的取值范围为90℃至110℃之间；
    在所述加热装置为蒸汽发生器的情况下，所述第四温度区间的取值范围为90℃至96℃之间。
  16. 根据权利要求1至15中任一项所述的烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间的步骤之后，在所述蒸箱内的温度低于预设温度的情况下，执行所述控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间的步骤。
  17. 根据权利要求1至16中任一项所述的烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间 之后，生成并输出预热结束信息；
    检测所述烹饪设备的门体是否完成一次开合操作；
    在检测到所述门体完成一次开合操作的情况下，生成所述反馈信号。
  18. 根据权利要求17所述的烹饪设备，其中，所述处理器执行所述计算机程序实现的所述在检测到所述门体完成一次开合操作的情况下，生成所述反馈信号的步骤，包括：
    在检测到所述门体完成一次开合操作的情况下，检测所述蒸箱内是否放置有食材；
    在检测到所述蒸箱内放置有食材的情况下，生成所述反馈信号；
    在检测到所述蒸箱内未放置食材的情况下，生成并输出提醒信息。
  19. 一种烹饪设备的控制方法，其中，所述烹饪设备包括蒸箱和加热装置，所述加热装置用于对所述蒸箱加热，所述烹饪设备的控制方法包括：
    控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间；
    接收检测到所述蒸箱内放置食材的反馈信号；
    控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间。
  20. 根据权利要求19所述的烹饪设备的控制方法，其中，所述控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间的步骤，包括：
    开启所述加热装置，以在第二时长内将所述蒸箱内的温度加热至所述第一温度区间；
    关闭所述加热装置。
  21. 根据权利要求20所述的烹饪设备的控制方法，其中，
    所述第二时长的取值范围为小于等于6min。
  22. 根据权利要求19至21中任一项所述的烹饪设备的控制方法，其中，
    在所述加热装置为热风设备的情况下，所述第一温度区间的取值范围为130℃至160℃之间，和/或所述第二温度区间的取值范围为99℃至120℃之间；
    在所述加热装置为蒸汽发生器的情况下，所述第一温度区间的取值范围为90℃至100℃之间，和/或所述第二温度区间的取值范围为98℃至100℃之间。
  23. 根据权利要求19至22中任一项所述的烹饪设备的控制方法，其中， 所述控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间的步骤，包括：
    控制所述加热装置以最大功率运行所述第一时长，以使所述蒸箱内的温度维持在所述第二温度区间。
  24. 根据权利要求19至23中任一项所述的烹饪设备的控制方法，其中，在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，所述烹饪设备的控制方法还包括：
    根据所述食材的种类及所述食材的质量，计算得出所述第一时长。
  25. 根据权利要求19至24中任一项所述的烹饪设备的控制方法，其中，在所述控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间的步骤之前，所述烹饪设备的控制方法还包括：
    控制所述加热装置运行并保持第三时长，以使所述蒸箱内的温度进入第三温度区间，其中，所述第三温度区间内的任一温度值均低于所述第一温度区间内的任一温度值，且高于或等于所述第二温度区间内的任一温度值。
  26. 根据权利要求25所述的烹饪设备的控制方法，其中，
    所述第三温度区间的取值范围为110℃至130℃之间；和/或
    所述第三时长的取值范围为10s至40s之间。
  27. 根据权利要求19至26中任一项所述的烹饪设备的控制方法，其中，在所述控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间的步骤之后，所述烹饪设备的控制方法还包括：
    关闭所述加热装置，并开始计时；
    在计时时长达到第四时长的情况下，生成烹饪结束指令，所述第四时长小于所述第一时长。
  28. 根据权利要求27所述的烹饪设备的控制方法，其中，
    在所述加热装置为热风设备的情况下，所述第四时长的取值范围为20s至40s之间；
    在所述加热装置为蒸汽发生器的情况下，所述第四时长的取值范围为30s至60s之间。
  29. 根据权利要求19至28中任一项所述的烹饪设备的控制方法，其中， 在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，所述烹饪设备的控制方法还包括：
    在所述蒸箱内的温度位于第四温度区间内的情况下，执行所述控制所述加热装置运行，以使所述蒸箱内的温度在第一时长内维持在第二温度区间的步骤，所述第四温度区间内的任一温度值均低于或等于所述第一温度区间内的任一温度值。
  30. 根据权利要求29所述的烹饪设备的控制方法，其中，在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，所述烹饪设备的控制方法还包括：
    在所述蒸箱内的温度低于所述第四温度区间内的任一温度值的情况下，开启所述加热装置，以在第五时长内将所述蒸箱内的温度加热至进入所述第四温度区间。
  31. 根据权利要求30所述的烹饪设备的控制方法，其中，
    所述第五时长的取值范围为小于等于30s。
  32. 根据权利要求30或31所述的烹饪设备的控制方法，其中，
    在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，所述烹饪设备的控制方法还包括：
    根据所述食材的种类及所述食材的质量，计算得出所述食材的烹饪时长；
    在所述开启所述加热装置，以在第五时长内将所述蒸箱内的温度加热至进入所述第四温度区间的操作之后，所述烹饪设备的控制方法还包括：
    根据所述烹饪时长和所述第五时长，计算所述第一时长。
  33. 根据权利要求29至32中任一项所述的烹饪设备的控制方法，其中，
    在所述加热装置为热风设备的情况下，所述第四温度区间的取值范围为90℃至110℃之间；
    在所述加热装置为蒸汽发生器的情况下，所述第四温度区间的取值范围为90℃至96℃之间。
  34. 根据权利要求19至33中任一项所述的烹饪设备的控制方法，其中，在所述控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间的步骤之后，所述烹饪设备的控制方法还包括：
    在所述蒸箱内的温度低于预设温度的情况下，执行所述控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间的步骤。
  35. 根据权利要求19至34中任一项所述的烹饪设备的控制方法，其中，在所述控制所述加热装置运行，直至所述蒸箱内的温度进入第一温度区间的步骤之后，所述烹饪设备的控制方法还包括：
    生成并输出预热结束信息；
    检测所述烹饪设备的门体是否完成一次开合操作；
    在检测到所述门体完成一次开合操作的情况下，生成所述反馈信号。
  36. 根据权利要求35所述的烹饪设备的控制方法，其中，所述在检测到所述门体完成一次开合操作的情况下，生成所述反馈信号的步骤，包括：
    在检测到所述门体完成一次开合操作的情况下，检测所述蒸箱内是否放置有食材；
    在检测到所述蒸箱内放置有食材的情况下，生成所述反馈信号；
    在检测到所述蒸箱内未放置食材的情况下，生成并输出提醒信息。
  37. 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被处理器执行时实现如权利要求19至36中任一项所述的烹饪设备的控制方法的步骤。
  38. 一种蒸汽烹饪设备，其中，包括：
    蒸箱；
    热风设备，用于对所述蒸箱加热；
    蒸汽发生器，用于产生蒸汽并输送至所述蒸箱；
    存储器，被配置为用于存储计算机程序；
    处理器，被配置为用于执行所述计算机程序以实现：
    响应于进入预热程序的控制指令，控制所述热风设备以第一热风设备功率运行，直至所述蒸箱内的温度进入第一温度区间，控制所述蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束所述预热程序；
    接收检测到所述蒸箱内放置食材的反馈信号；
    控制所述蒸汽发生器以第二蒸汽发生器功率运行，以使所述蒸箱内的温度在第二时长内维持在第二温度区间，其中，所述第二温度区间内的任一温度值 均低于所述第一温度区间内的任一温度值。
  39. 根据权利要求38所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述控制所述蒸汽发生器以第二蒸汽发生器功率运行的操作之前，控制所述蒸汽发生器以最大功率、所述热风设备以第二热风设备功率运行并保持第三时长，以使所述蒸箱内的温度进入第三温度区间，其中，所述第二热风设备功率小于所述蒸汽烹饪设备的额定功率与所述蒸汽发生器的最大功率之差，所述第三温度区间内的任一温度值均低于所述第一温度区间内的任一温度值，且高于或等于所述第二温度区间内的任一温度值。
  40. 根据权利要求39所述的蒸汽烹饪设备，其中，
    所述第三温度区间的取值范围为110℃至130℃之间；和/或
    所述第三时长的取值范围为10s至40s之间。
  41. 根据权利要求38至40中任一项所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在距烹饪结束前的第四时长时，关闭所述蒸汽发生器。
  42. 根据权利要求41所述的蒸汽烹饪设备，其中，
    所述第四时长的取值范围为20s至40s之间。
  43. 根据权利要求38至42中任一项所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，在所述蒸箱内的温度位于第四温度区间内的情况下，执行所述控制所述蒸汽发生器以第二蒸汽发生器功率运行的操作，所述第四温度区间内的任一温度值均低于或等于所述第二温度区间内的任一温度值。
  44. 根据权利要求43所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，在所述蒸箱内的温度低于所述第四温度区间内的任一温度值的情况下，开启所述蒸汽发生器和/或所述热风设备，直至所述蒸箱内的温度进入所述第四温度区间。
  45. 根据权利要求43或44所述的蒸汽烹饪设备，其中，
    所述第四温度区间的取值范围为90℃至110℃之间。
  46. 根据权利要求38至45中任一项所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    所述预热程序结束后，在所述蒸箱内的温度低于预设温度的情况下，再次生成所述进入预热程序的控制指令。
  47. 根据权利要求38至46中任一项所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在所述预热程序结束的情况下，生成并输出预热结束信息。
  48. 根据权利要求47所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在生成并输出所述预热结束信息后，检测所述蒸汽烹饪设备的门体是否完成一次开合操作；
    在检测到所述门体完成一次开合操作的情况下，生成所述反馈信号。
  49. 根据权利要求48所述的蒸汽烹饪设备，其中，所述处理器执行所述计算机程序实现的所述在检测到所述门体完成一次开合操作的情况下，生成所述反馈信号的步骤，包括：
    在检测到所述门体完成一次开合操作的情况下，检测所述蒸箱内是否放置有食材；
    在检测到所述蒸箱内放置有食材的情况下，生成所述反馈信号；
    在检测到所述蒸箱内未放置食材的情况下，生成并输出提醒信息。
  50. 根据权利要求38至49中任一项所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    在接收到所述反馈信号的情况下，获取所述食材的烹饪时长。
  51. 根据权利要求50所述的蒸汽烹饪设备，其中，所述处理器执行所述计算机程序以实现的所述获取所述食材的烹饪时长，包括：
    根据所述食材的种类及所述食材的质量，计算得出所述烹饪时长。
  52. 根据权利要求50或51所述的蒸汽烹饪设备，其中，所述处理器还被配置为用于执行所述计算机程序以实现：
    显示所述烹饪时长；和/或
    根据所述烹饪时长确定所述第二时长，所述烹饪时长长于或等于所述第二时长。
  53. 根据权利要求38至52中任一项所述的蒸汽烹饪设备，其中，所述处理器在执行所述计算机程序以实现所述控制所述蒸汽发生器以第二蒸汽发生器功率运行的同时，还实现控制所述热风设备运行，所述控制所述热风设备运行的操作，包括：
    开始计时；
    在所述蒸箱内的温度低于所述第二温度区间内的任一温度值的情况下，控制所述热风设备以第三热风设备功率运行；
    在所述蒸箱内的温度高于所述第二温度区间内的任一温度值或计时时长达到所述第二时长的情况下，关闭所述热风设备。
  54. 根据权利要求38至53中任一项所述的蒸汽烹饪设备，其中，
    所述第一热风设备功率为所述热风设备的最大功率；和/或
    所述第一蒸汽发生器功率为所述蒸汽发生器的最大功率；和/或
    所述第二蒸汽发生器功率为所述蒸汽发生器的最大功率；和/或
    所述第一温度区间的取值范围为130℃至160℃之间；和/或
    所述第二温度区间的取值范围为99℃至120℃之间；和/或
    所述第一时长的取值范围为30s至60s之间。
  55. 一种蒸汽烹饪设备的控制方法，其中，所述蒸汽烹饪设备包括蒸箱、热风设备和蒸汽发生器，所述热风设备用于对所述蒸箱加热，所述蒸汽发生器用于产生蒸汽并输送至所述蒸箱，所述蒸汽烹饪设备的控制方法包括：
    响应于进入预热程序的控制指令，控制所述热风设备以第一热风设备功率运行，直至所述蒸箱内的温度进入第一温度区间，控制所述蒸汽发生器以第一蒸汽发生器功率运行第一时长后结束所述预热程序；
    接收检测到所述蒸箱内放置食材的反馈信号；
    控制所述蒸汽发生器以第二蒸汽发生器功率运行，以使所述蒸箱内的温度在第二时长内维持在第二温度区间，其中，所述第二温度区间内的任一温度值均低于所述第一温度区间内的任一温度值。
  56. 根据权利要求55所述的蒸汽烹饪设备的控制方法，其中，在所述控 制所述蒸汽发生器以第二蒸汽发生器功率运行的操作之前，所述蒸汽烹饪设备的控制方法还包括：
    控制所述蒸汽发生器以最大功率、所述热风设备以第二热风设备功率运行并保持第三时长，以使所述蒸箱内的温度进入第三温度区间，其中，所述第二热风设备功率小于所述蒸汽烹饪设备的额定功率与所述蒸汽发生器的最大功率之差，所述第三温度区间内的任一温度值均低于所述第一温度区间内的任一温度值，且高于或等于所述第二温度区间内的任一温度值。
  57. 根据权利要求56所述的蒸汽烹饪设备的控制方法，其中，
    所述第三温度区间的取值范围为110℃至130℃之间；和/或
    所述第三时长的取值范围为10s至40s之间。
  58. 根据权利要求55至57中任一项所述的蒸汽烹饪设备的控制方法，其中，在所述控制所述蒸汽发生器以第二蒸汽发生器功率运行的操作之后，所述蒸汽烹饪设备的控制方法还包括：
    在距烹饪结束前的第四时长时，关闭所述蒸汽发生器。
  59. 根据权利要求58所述的蒸汽烹饪设备的控制方法，其中，
    所述第四时长的取值范围为20s至40s之间。
  60. 根据权利要求55至59中任一项所述的蒸汽烹饪设备的控制方法，其中，在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，所述蒸汽烹饪设备的控制方法还包括：
    在所述蒸箱内的温度位于第四温度区间内的情况下，执行所述控制所述蒸汽发生器以第二蒸汽发生器功率运行的操作，所述第四温度区间内的任一温度值均低于或等于所述第二温度区间内的任一温度值。
  61. 根据权利要求60所述的蒸汽烹饪设备的控制方法，其中，在所述接收检测到所述蒸箱内放置食材的反馈信号的步骤之后，所述蒸汽烹饪设备的控制方法还包括：
    在所述蒸箱内的温度低于所述第四温度区间内的任一温度值的情况下，开启所述蒸汽发生器和/或所述热风设备，直至所述蒸箱内的温度进入所述第四温度区间。
  62. 根据权利要求60或61所述的蒸汽烹饪设备的控制方法，其中，
    所述第四温度区间的取值范围为90℃至110℃之间。
  63. 根据权利要求55至62中任一项所述的蒸汽烹饪设备的控制方法，其中，所述蒸汽烹饪设备的控制方法还包括：
    所述预热程序结束后，在所述蒸箱内的温度低于预设温度的情况下，再次生成所述进入预热程序的控制指令。
  64. 根据权利要求55至63中任一项所述的蒸汽烹饪设备的控制方法，其中，所述蒸汽烹饪设备的控制方法还包括：
    在所述预热程序结束的情况下，生成并输出预热结束信息。
  65. 根据权利要求64所述的蒸汽烹饪设备的控制方法，其中，在所述生成并输出预热结束信息的操作之后，所述蒸汽烹饪设备的控制方法还包括：
    检测所述蒸汽烹饪设备的门体是否完成一次开合操作；
    在检测到所述门体完成一次开合操作的情况下，生成所述反馈信号。
  66. 根据权利要求65所述的蒸汽烹饪设备的控制方法，其中，所述在检测到所述门体完成一次开合操作的情况下，生成所述反馈信号的步骤，包括：
    在检测到所述门体完成一次开合操作的情况下，检测所述蒸箱内是否放置有食材；
    在检测到所述蒸箱内放置有食材的情况下，生成所述反馈信号；
    在检测到所述蒸箱内未放置食材的情况下，生成并输出提醒信息。
  67. 根据权利要求55至66中任一项所述的蒸汽烹饪设备的控制方法，其中，所述蒸汽烹饪设备的控制方法还包括：
    在接收到所述反馈信号的情况下，获取所述食材的烹饪时长。
  68. 根据权利要求67所述的蒸汽烹饪设备的控制方法，其中，所述获取所述食材的烹饪时长的操作，包括：
    根据所述食材的种类及所述食材的质量，计算得出所述烹饪时长。
  69. 根据权利要求67或68所述的蒸汽烹饪设备的控制方法，其中，在所述获取所述食材的烹饪时长的操作之后，所述蒸汽烹饪设备的控制方法还包括：
    显示所述烹饪时长；和/或
    根据所述烹饪时长确定所述第二时长，所述烹饪时长长于或等于所述第二 时长。
  70. 根据权利要求55至59中任一项所述的蒸汽烹饪设备的控制方法，其中，在所述控制所述蒸汽发生器以第二蒸汽发生器功率运行的同时，所述蒸汽烹饪设备的控制方法还包括控制所述热风设备运行，所述控制所述热风设备运行的操作，包括：
    开始计时；
    在所述蒸箱内的温度低于所述第二温度区间内的任一温度值的情况下，控制所述热风设备以第三热风设备功率运行；
    在所述蒸箱内的温度高于所述第二温度区间内的任一温度值或计时时长达到所述第二时长的情况下，关闭所述热风设备。
  71. 根据权利要求55至70中任一项所述的蒸汽烹饪设备的控制方法，其中，
    所述第一热风设备功率为所述热风设备的最大功率；和/或
    所述第一蒸汽发生器功率为所述蒸汽发生器的最大功率；和/或
    所述第二蒸汽发生器功率为所述蒸汽发生器的最大功率；和/或
    所述第一温度区间的取值范围为130℃至160℃之间；和/或
    所述第二温度区间的取值范围为99℃至120℃之间；和/或
    所述第一时长的取值范围为30s至60s之间。
  72. 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被处理器执行时实现如权利要求55至71中任一项所述的蒸汽烹饪设备的控制方法的步骤。
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