CN113069013B - Control method of cooking apparatus, and readable storage medium - Google Patents

Abstract

The present invention provides a cooking device control method, a cooking device and a readable storage medium. The method includes: controlling the operation of a heating device of the cooking device in response to an instruction to start a target cooking menu, wherein the target cooking menu corresponds to a sequentially running The first cooking stage and the second cooking stage; based on the operation of the heating device, the detection information in the cooking cavity of the cooking device is obtained; the operating results of the first cooking stage and the second cooking stage are determined according to the detection information, and by running the control method, in During the cooking process of executing menus such as wrapping in tin foil, the current cooking stage can be determined, and the user can determine the maturity of the cooked ingredients according to the current cooking stage. In this process, since the user can know the maturity of the ingredients, the , which can increase the success rate of cooking ingredients.

Description

Control method of cooking device, cooking device and readable storage medium

technical field

The present invention relates to the technical field of kitchen utensils, in particular to a control method for cooking equipment, cooking equipment and a readable storage medium.

Background technique

In the related technical solution, some ingredients need to be wrapped in edible tin foil when cooking, so as to achieve the best cooking effect.

Those skilled in the art have found that when the existing cooking equipment cooks the ingredients wrapped in tin foil, the amount of ingredients wrapped in tin foil is not a fixed value each time it is cooked. Therefore, during the cooking process, because the ingredients are wrapped in tin foil, it cannot Directly observe the current state of the ingredients, completely rely on the user's cooking experience for control, and the success rate of cooking is low.

Contents of the invention

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

Therefore, the first aspect of the present invention is to provide a method for controlling cooking equipment.

A second aspect of the present invention is to provide one of the cooking devices.

The third aspect of the present invention is to provide a second cooking device.

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

In view of this, according to the first aspect of the present invention, the present invention provides a method for controlling cooking equipment, including: controlling the operation of the heating device of the cooking equipment in response to an instruction to start the target cooking menu, wherein the target cooking menu corresponds to There are a first cooking stage and a second cooking stage that run sequentially; based on the operation of the heating device, detection information in the cooking cavity of the cooking device is obtained; and the operation results of the first cooking stage and the second cooking stage are determined according to the detection information.

The technical solution of the present application proposes a control method for cooking equipment. By running the control method, the current cooking stage can be determined during the cooking process of executing menus such as wrapping in tin foil, and the user can determine according to the current cooking stage. Maturity of the ingredients to be cooked. During this process, since the user can know the maturity of the ingredients, the success probability of cooking the ingredients can be improved.

Specifically, the target cooking menu is a tin foil menu. As the name implies, it is a menu that uses tin foil to wrap cooking ingredients and puts them into cooking equipment for cooking. Common such menus include tin foil enoki mushrooms and tin foil grilled fish.

It can be seen from the above that the common feature of tin foil oven menus is that the cooked food is wrapped in tin foil, which can ensure that the menu retains a certain moisture content during the baking function, and the menu has a unique flavor of braised roast.

During the cooking process of food, water will gradually evaporate. Food wrapped in tin foil cannot be completely sealed, otherwise, the wrapped tin foil will gradually expand to the opening.

During the process of food ripening, the moisture content will gradually decrease, and the moisture content of the final mature food should be within a reasonable range, so as to ensure the taste of the food.

Specifically, receiving an activation instruction of the target cooking menu, responding to the target cooking instruction, and controlling the operation of the heating device, so as to realize the cooking of the ingredients.

In the process of cooking the ingredients, the food wrapped in tin foil will continue to emit moisture, and the tin foil wrapping the ingredients is placed in the cooking cavity, and the detection information in the cooking cavity of the cooking equipment is obtained to determine according to the detection information. The results of the first and second cook phase runs.

In addition, the cooking device control method provided according to the above technical solution of the present invention also has the following additional technical features:

In the above technical solution, the detection information includes humidity information; determining the operation results of the first cooking stage and the second cooking stage according to the detection information includes: determining the humidity change rate according to the humidity information; according to the comparison between the humidity change rate and the preset rate threshold Results Determine the results of the first and second cooking stages.

During the cooking process of the ingredients, the food wrapped in tin foil will continuously emit moisture, and the tin foil wrapping the ingredients is placed in the cooking cavity, and the moisture of the diffused air can be detected, so the technical solution of this application can be detected by detecting the cooking cavity The humidity change in the cooking cavity is used to measure the maturity of the ingredients. Specifically, the humidity change rate in the cooking cavity is determined, and the humidity change rate is compared with the preset humidity change rate set before, and the current cooking time of the ingredients is determined according to the comparison result. The result corresponds to the cooking stage in the target cooking menu.

In the above technical solution, the humidity change rate includes a first humidity change rate, the preset rate threshold includes a first preset rate threshold, and the first cooking stage and the second cooking stage are determined according to the comparison result between the humidity change rate and the preset rate threshold The operation result of the method includes: determining that the operation of the first cooking stage ends based on the first humidity change rate being greater than a first preset rate threshold.

In this technical solution, the first cooking stage can be understood as the first cooking, wherein the first cooking is to cook the ingredients wrapped in tin foil, so that the cooked ingredients can be cooked. Specifically, the judgment method of the first cooking stage is as follows: compare the first humidity change rate determined according to the humidity information with the first preset rate threshold, and if the first humidity change rate is greater than the first preset rate threshold , the first cooking phase is considered to be running.

In one of the technical solutions, the first cooking stage includes cooking start and cooking end, wherein the cooking start can be understood as the moment when the control heating device starts to operate, and the cooking end means that the first humidity change rate is greater than the first preset rate threshold the corresponding moment.

In this technical solution, the maturity of the ingredients is determined according to the comparison result by comparing the first humidity change rate with the first preset rate threshold. During this process, the user can control the cooking equipment to reduce the occurrence of the ingredients being burnt or undercooked, and improve the probability of successful cooking of the ingredients.

In any of the above technical solutions, the humidity information includes the first humidity value and the first moment corresponding to the recorded first humidity value, the second humidity value and the second moment corresponding to the recorded second humidity value, and the humidity is determined according to the humidity information The rate of change includes: determining the first time difference according to the first moment and the second moment; determining the first humidity difference according to the first humidity value and the second humidity value; determining the difference between the first humidity value and the first time difference The ratio is used as the first humidity change rate.

In this technical solution, the determination process of the first humidity change rate is specifically defined. Specifically, the humidity information is periodically detected and recorded when the heating device is running. It can be understood that each time a humidity measurement is performed, Record the moment when the humidity value is measured, so as to determine the humidity difference according to two adjacent humidity values, and at the same time determine the time difference corresponding to two adjacent humidity measurements, and calculate the ratio of the humidity difference to the time difference, Then the humidity change rate is obtained.

In any of the above technical solutions, the detection information includes image information, and determining the operation results of the first cooking stage and the second cooking stage according to the detection information includes: switching from the first image to the second image based on the image information, determining the first cooking The stage operation ends; wherein, in the first image, the food to be cooked is completely wrapped by the tin foil; in the second image, the food to be cooked is not completely wrapped by the tin foil.

In this technical solution, it is considered that when the food to be cooked is wrapped in tin foil and put into the cooking cavity, the food to be cooked is completely wrapped in tin foil, and as the food to be cooked is heated, the moisture in the food to be cooked will be released, resulting in The tin foil expands, and at this time, the cooked ingredients wrapped in the tin foil are about to enter an equilibrium state. Therefore, the first cooking stage can be judged by judging whether the image information is switched from the first image to the second image. Whether cooking is finished.

In this embodiment, the cooking situation of the first cooking stage is judged according to the image information, and a variety of judgment methods are provided for the cooking situation of the target cooking menu. When the cooking equipment is equipped with an image acquisition device, image acquisition is realized The reuse of the device is convenient for reducing the manufacturing cost of the cooking equipment.

In any of the above technical solutions, the humidity change rate further includes a second humidity change rate, and the preset rate threshold further includes a second preset rate threshold, and the first cooking stage and the first cooking stage are determined according to the comparison result of the humidity change rate and the preset rate threshold The running result of the second cooking stage further includes: determining that the second cooking stage is finished based on the second humidity change rate being greater than a second preset rate threshold.

In this technical solution, the second cooking stage can be understood as the second cooking, wherein the second cooking is to cook the ingredients wrapped in tin foil, so that the cooked ingredients can be cooked. Specifically, the judgment method of the second cooking stage is as follows: compare the second humidity change rate determined according to the humidity information with the second preset rate threshold, and if the second humidity change rate is greater than the second preset rate threshold , the second cooking phase is considered to be running.

In one of the technical solutions, the second cooking stage includes cooking start and cooking end, wherein the cooking start can be understood as the moment when the heating device starts to operate, and the cooking end means that the second humidity change rate is greater than the second preset rate threshold the corresponding moment.

In this technical solution, the maturity of the ingredients is determined according to the comparison result by comparing the second humidity change rate with the second preset rate threshold. During this process, the user can control the cooking equipment to reduce the occurrence of the ingredients being burnt or undercooked, and improve the probability of successful cooking of the ingredients.

In any of the above technical solutions, the humidity information includes the third humidity value and the third moment corresponding to the recorded third humidity value, the fourth humidity value and the fourth moment corresponding to the recorded fourth humidity value, and the humidity is determined according to the humidity information The change rate also includes: determining the second time difference value according to the third moment and the fourth moment; determining the second humidity difference value according to the third humidity value and the fourth humidity value; determining the second humidity difference value and the second time difference value The ratio of is used as the second humidity change rate.

In this technical solution, the determination process of the second humidity change rate is specifically defined. Specifically, the humidity information is periodically detected and recorded when the heating device is running. It can be understood that each time a humidity measurement is performed, Record the moment when the humidity value is measured, so as to determine the humidity difference according to two adjacent humidity values, and at the same time determine the time difference corresponding to two adjacent humidity measurements, and calculate the ratio of the humidity difference to the time difference, Then the humidity change rate is obtained.

In any of the above technical solutions, based on the end of the second cooking stage, the target cooking menu ends.

In this technical solution, the criterion for judging the end of the target cooking menu is specifically defined, specifically, when it is determined that the cooking of the second cooking stage is finished, it is considered that the target cooking menu is finished.

It can be understood that the target cooking menu defined in the present application is divided into a first cooking stage and a second cooking stage during operation, wherein, after the cooking operation of the first cooking stage ends, the cooking device enters into the second cooking stage, so as to The ingredients are re-cooked.

In any of the above technical solutions, based on the end of the first cooking stage, the heating device is controlled to stop running; based on the detected switch signal of the door of the cooking device, the heating device is controlled to start running again to enter the second cooking stage.

In this technical solution, the transition mode when the first cooking stage transitions to the second cooking stage is specifically defined, specifically, after the cooking in the first cooking stage is finished, the heating device is controlled to stop running so that the user can open the door to Prepare the premise well to reduce the burn of the user when the door is opened by the running heating device, so as to improve the safety of the cooking equipment during the eating process.

In any of the above-mentioned technical solutions, the switch signal of the door body is used to indicate whether the user opens the door body to take out the cooked ingredients and the judgment method for further processing, specifically, after the user takes out the ingredients from the cooking cavity , the user can process the cooked ingredients, such as adding seasonings, etc., and after detecting the switch signal, it is considered that the user has put the processed ingredients into the cooking cavity. At this time, the heating device is controlled to start running again. In order to make the ingredients enter the second cooking stage.

In any of the above technical solutions, the second cooking stage is the same as the first cooking stage, including a cooking start and a cooking end, wherein the cooking start in the second cooking stage can be that the heating device starts running again, and the cooking end can be , the moment corresponding to when the second humidity change rate is greater than the second preset rate threshold.

In any of the above technical solutions, controlling the heating device to restart operation specifically includes: acquiring a target temperature value, and controlling the heating device to restart operation according to the target temperature value.

In this technical scheme, considering that the cooking parameters of each cooking stage will be different, therefore, before the cooking equipment enters the second cooking stage, it is also necessary to obtain the target temperature value of the second cooking stage, so that in each cooking stage , can operate according to their respective target temperature values.

In any of the above technical solutions, based on the completion of the target cooking menu, the heating device is controlled to stop running.

In this technical solution, the heating device is controlled to stop running, so as to reduce the waste of energy caused by the continuous operation of the heating device after the cooking equipment runs according to the target cooking menu, and at the same time, it is also a good prerequisite for the user to open the door Prepare to reduce the user from being scalded by the running heating device when opening the door, so as to improve the safety of the cooking equipment during the eating process.

In any of the above technical solutions, it further includes: controlling the display device of the cooking device to output the cooking stage corresponding to the target cooking menu.

In this technical solution, by outputting the cooking stage, the user can know the cooking status of the current ingredients, and then reasonably arrange the user's own time, reducing the long-term waiting of the user when the cooking equipment is running.

In any of the above technical solutions, the display device may directly display words such as "the first cooking stage" and "the second cooking stage".

In any of the above technical solutions, the display device may be a control display panel of the cooking equipment.

In any of the above technical solutions, based on the completion of the first cooking stage and/or the second cooking stage, a prompt message is output.

In this technical solution, the prompt information is output so that the user can know the cooking state of the current cooking equipment in a timely manner, and the prompt information corresponding to the first cooking stage is output so that the user can process the ingredients in time, such as adding condiments, to reduce How long the cooking device waits to enter the second cooking phase.

Specifically, the prompt information corresponding to the first cooking stage may be "take out the dish, open the tin foil and prepare for reheating".

For outputting the prompt information corresponding to the second cooking stage, it may be to output text such as "cooking is over, please eat in time". And the occurrence of this kind of situation of missing the best edible opportunity.

According to the second aspect of the present invention, the present invention provides one of the cooking equipment, including: a body, the body is provided with a cooking cavity; a heating device; a detection device, used to detect the inside of the cooking cavity to obtain detection information; a control device, The control device is connected with the heating device and the detection device, and is used to execute the steps of any one of the cooking equipment control methods described above.

According to a third aspect of the present invention, the present invention provides a second cooking device, including: a processor; a memory, the memory stores programs or instructions that can run on the processor, and when the programs or instructions are executed by the processor The steps of the control method for cooking equipment as described in any one of the above are realized.

According to the fourth aspect of the present invention, the present invention provides a readable storage medium, on which programs or instructions are stored, and when the programs or instructions are executed by a processor, the control method of any one of the above-mentioned cooking equipments is realized. step.

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

Description of drawings

The above and/or additional aspects and advantages of the present invention will become apparent and comprehensible from the description of the embodiments in conjunction with the following drawings, wherein:

Fig. 1 shows a schematic flowchart of a control method of a cooking device according to an embodiment of the present invention;

Fig. 2 shows a schematic flowchart of a control method of a cooking device according to an embodiment of the present invention;

Fig. 3 shows a schematic flow chart of determining the first humidity change rate according to an embodiment of the present invention;

Fig. 4 shows a schematic flowchart of another control method of cooking equipment according to an embodiment of the present invention;

Fig. 5 shows a schematic structural view of a cooking device according to an embodiment of the present invention;

Fig. 6 shows a connection schematic diagram of the connection between the control device and various components according to an embodiment of the present invention;

Fig. 7 shows a schematic block diagram of a cooking device according to an embodiment of the present invention.

Wherein, the corresponding relationship between the reference numerals and the part names in Fig. 5 to Fig. 7 is:

502 body, 5022 cooking cavity, 504 detection device, 506 heating device, 508 control device, 510 display device, 512 temperature measuring device, 700 cooking equipment, 702 processor, 704 memory.

Detailed ways

In order to understand the above-mentioned aspects, features and advantages of the present invention more clearly, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described here. Therefore, the protection scope of the present invention is not limited by the specific details disclosed below. EXAMPLE LIMITATIONS.

Embodiment one

As shown in Fig. 1, according to an embodiment of the present invention, the present invention provides a control method of cooking equipment, wherein the cooking equipment includes a body provided with a cooking cavity and a heating device for heating food materials in the cooking cavity The device, wherein, the method for controlling cooking equipment includes:

Step 102, receiving a startup instruction indicating the startup of the target cooking menu, wherein the target cooking menu corresponds to a first cooking stage and a second cooking stage that run sequentially;

Step 104, in response to the start instruction, control the operation of the heating device;

Step 106, when the heating device is in operation, obtain detection information in the cooking cavity;

Step 108, determine the running results of the first cooking stage and the second cooking stage according to the detection information.

The embodiment of this application proposes a control method for cooking equipment. By running the control method, the current cooking stage can be determined during the cooking process of executing menus such as wrapping in tin foil, and the user can determine the current cooking stage according to the current cooking stage. Maturity of the ingredients to be cooked. During this process, since the user can know the maturity of the ingredients, the success probability of cooking the ingredients can be improved.

Specifically, the target cooking menu is a tin foil menu. As the name implies, it is a menu that uses tin foil to wrap cooking ingredients and puts them into cooking equipment for cooking. Common such menus include tin foil enoki mushrooms and tin foil grilled fish.

It can be seen from the above that the common feature of tin foil oven menus is that the cooked food is wrapped in tin foil, which can ensure that the menu retains a certain moisture content during the baking function, and the menu has a unique flavor of braised roast.

During the cooking process of food, water will gradually evaporate. Food wrapped in tin foil cannot be completely sealed, otherwise, the wrapped tin foil will gradually expand to the opening.

During the process of food ripening, the moisture content will gradually decrease, and the moisture content of the final mature food should be within a reasonable range, so as to ensure the taste of the food.

Specifically, receiving an activation instruction of the target cooking menu, responding to the target cooking instruction, and controlling the operation of the heating device, so as to realize the cooking of the ingredients.

In the process of cooking the ingredients, the food wrapped in tin foil will continue to emit moisture, and the tin foil wrapping the ingredients is placed in the cooking cavity, and the detection information in the cooking cavity of the cooking equipment is obtained to determine according to the detection information. The results of the first and second cook phase runs.

Embodiment two

In one of the embodiments, as shown in FIG. 2 , the detection information includes humidity information; determining the operation results of the first cooking stage and the second cooking stage according to the detection information includes:

Step 202, determining the humidity change rate according to the humidity information;

Step 204, comparing the humidity change rate with a preset rate threshold, and determining the operation results of the first cooking stage and the second cooking stage according to the comparison result.

During the cooking process of the ingredients, the food wrapped in tin foil will continuously emit moisture, and the tin foil wrapping the ingredients is placed in the cooking cavity, and the moisture of the diffused air can be detected. The humidity change in the cooking cavity is used to measure the maturity of the ingredients. Specifically, the humidity change rate in the cooking cavity is determined, and the humidity change rate is compared with the preset humidity change rate set before, and the current cooking time of the ingredients is determined according to the comparison result. The result corresponds to the cooking stage in the target cooking menu.

Embodiment three

In this embodiment, the rate of change of humidity corresponding to the first cooking stage is the first rate of change of humidity, and the preset rate threshold corresponding to the first cooking stage is the first preset rate threshold, then the first rate threshold is determined according to the comparison result. The operation results of the cooking stage and the second cooking stage include: when the first humidity change rate is not lower than the first preset rate threshold, it is determined that the operation of the first cooking stage is completed.

In this embodiment, the first cooking stage can be understood as the first cooking, wherein the first cooking is to cook the ingredients wrapped in tin foil, so that the cooked ingredients can be cooked. Specifically, the judgment method of the first cooking stage is as follows: compare the first humidity change rate determined according to the humidity information with the first preset rate threshold, and if the first humidity change rate is greater than the first preset rate threshold , the first cooking phase is considered to be running.

In one of the embodiments, the first cooking stage includes the start of cooking and the end of cooking, wherein the start of cooking can be understood as the moment when the control heating device starts to operate, and the end of cooking means that the first humidity change rate is greater than the first preset rate threshold the corresponding moment.

In this embodiment, the maturity of the ingredients is determined according to the comparison result by comparing the first humidity change rate with the first preset rate threshold. During this process, the user can control the cooking equipment to reduce the occurrence of the ingredients being burnt or undercooked, and improve the probability of successful cooking of the ingredients.

In one embodiment, when the first humidity change rate is lower than the first preset rate threshold, it is determined that the first cooking stage has not ended, and at this time, the heating device is controlled to continue to operate, so as to realize cooking of the ingredients.

In any of the above embodiments, the humidity information includes the first humidity value, the second humidity value, the first moment and the second moment, wherein the first moment is the moment when the first humidity value is recorded, and the second moment is the moment when the second humidity value is recorded. Moment of the humidity value, wherein, compared with the second moment, the first moment is a moment closer to the current moment, wherein, the first moment and the second moment are expressed in hours-minutes-seconds.

As shown in Figure 3, the humidity change rate is determined according to the humidity information, including:

Step 302, calculating the time difference between the first moment and the second moment to obtain the first time difference;

Step 304, calculating the humidity difference between the first humidity value and the second humidity value to obtain the first humidity difference;

Step 306: Calculate the ratio of the first humidity difference to the first time difference, and use the ratio as the first humidity change rate.

In this embodiment, the determination process of the first humidity change rate is specifically defined. Specifically, the humidity information is periodically detected and recorded when the heating device is running. It can be understood that each time a humidity measurement is performed, Record the moment when the humidity value is measured, so as to determine the humidity difference according to two adjacent humidity values, and at the same time determine the time difference corresponding to two adjacent humidity measurements, and calculate the ratio of the humidity difference to the time difference, Then the humidity change rate is obtained.

Embodiment Four

In this embodiment, the detection information includes image information, and determining the operation results of the first cooking stage and the second cooking stage according to the detection information includes: switching from the first image to the second image based on the image information, and determining that the first cooking stage is running End; wherein, in the first image, the ingredients to be cooked are completely wrapped by the tin foil; in the second image, the ingredients to be cooked are not completely wrapped by the tin foil.

In this embodiment, considering that when the food to be cooked is wrapped in tin foil and put into the cooking cavity, the food to be cooked is completely wrapped in tin foil, and as the food to be cooked is heated, the moisture in the food to be cooked will be released, resulting in The tin foil expands, and at this time, the cooked ingredients wrapped in the tin foil are about to enter an equilibrium state. Therefore, the first cooking stage can be judged by judging whether the image information is switched from the first image to the second image. Whether cooking is finished.

In this embodiment, the cooking situation of the first cooking stage is judged according to the image information, and a variety of judgment methods are provided for the cooking situation of the target cooking menu. When the cooking equipment is equipped with an image acquisition device, image acquisition is realized The reuse of the device is convenient for reducing the manufacturing cost of the cooking equipment.

Embodiment five

In this embodiment, the rate of change of humidity corresponding to the second cooking stage is the second rate of change of humidity, and the preset rate threshold corresponding to the second cooking stage is the second preset rate threshold, then the first rate threshold is determined according to the comparison result. The operation results of the cooking stage and the second cooking stage include: when the second humidity change rate is not lower than the second preset rate threshold, it is determined that the operation of the second cooking stage is completed.

In this embodiment, the second cooking stage can be understood as the second cooking, wherein the second cooking is to cook the ingredients wrapped in tin foil, so that the cooked ingredients can be cooked. Specifically, the judgment method of the second cooking stage is as follows: compare the second humidity change rate determined according to the humidity information with the second preset rate threshold, and if the second humidity change rate is greater than the second preset rate threshold , the second cooking phase is considered to be running.

In one of the embodiments, the second cooking stage includes the start of cooking and the end of cooking, wherein the start of cooking can be understood as the moment when the control heating device starts to operate, and the end of cooking means that the second humidity change rate is greater than the second preset rate threshold the corresponding moment.

In this embodiment, the maturity of the ingredients is determined according to the comparison result by comparing the second humidity change rate with the second preset rate threshold. During this process, the user can control the cooking equipment to reduce the occurrence of the ingredients being burnt or undercooked, and improve the probability of successful cooking of the ingredients.

In one embodiment, when the second humidity change rate is lower than the second preset rate threshold, it is determined that the second cooking stage has not ended, and at this time, the heating device is controlled to continue to operate, so as to realize cooking of the ingredients.

In one embodiment, the values of the first preset speed threshold and the second preset speed threshold may be the same or different, and the values are related to the types of ingredients to be cooked.

In any of the above embodiments, the humidity information includes the third humidity value, the fourth humidity value, the third moment and the fourth moment, wherein the third moment is the moment when the third humidity value is recorded, and the fourth moment is the moment when the fourth humidity value is recorded. The moment of the humidity value, wherein, compared with the fourth moment, the third moment is a moment closer to the current moment, and at the same time, the fourth moment is closer to the current moment than the first moment, wherein, the third moment and the fourth moment Expressed in hours-minutes-seconds. Wherein, determining the humidity change rate according to the humidity information includes: calculating the time difference between the third moment and the fourth moment to obtain a second time difference;

calculating the humidity difference between the third humidity value and the fourth humidity value to obtain a second humidity difference;

A ratio of the second humidity difference to the second time difference is calculated, and the ratio is used as a second humidity change rate.

In this embodiment, the determination process of the second humidity change rate is specifically defined. Specifically, the humidity information is periodically detected and recorded when the heating device is running. It can be understood that each time a humidity measurement is performed, Record the moment when the humidity value is measured, so as to determine the humidity difference according to two adjacent humidity values, and at the same time determine the time difference corresponding to two adjacent humidity measurements, and calculate the ratio of the humidity difference to the time difference, Then the humidity change rate is obtained.

In any of the above embodiments, when the operation of the second cooking stage ends, the operation of the target cooking menu ends.

In this embodiment, the criterion for judging the completion of the target cooking menu is specifically defined. Specifically, when it is determined that the cooking of the second cooking stage is completed, the target cooking menu is deemed to be completed.

It can be understood that the target cooking menu defined in the present application is divided into a first cooking stage and a second cooking stage during operation, wherein, after the cooking operation of the first cooking stage ends, the cooking device enters into the second cooking stage, so as to The ingredients are re-cooked.

Embodiment six

In any of the above embodiments, when the operation of the first cooking stage ends, the heating device is controlled to stop running; when the switch signal of the door of the cooking device is detected, the heating device is controlled to start running again to enter the second cooking stage. Two cooking stages.

In this embodiment, the transition mode when the first cooking stage transitions to the second cooking stage is specifically defined. Specifically, after the first cooking stage is finished, the heating device is controlled to stop running so that the user can open the door body Prepare the premise well to reduce the burn of the user when the door is opened by the running heating device, so as to improve the safety of the cooking equipment during the eating process.

In any of the above-mentioned embodiments, the switch signal of the door body is used to indicate whether the user opens the door body to take out the cooked food material and further process it. Specifically, after the user takes out the food material from the cooking cavity , the user can process the cooked ingredients, such as adding seasonings, etc., and after detecting the switch signal, it is considered that the user has put the processed ingredients into the cooking cavity. At this time, the heating device is controlled to start running again. In order to make the ingredients enter the second cooking stage.

In one of the embodiments, the switching signal includes an opening signal and an closing signal. It can be understood that after it is determined that the opening signal is received, it is judged whether the closing signal is received, and when the closing signal is received, the heating device is controlled to start operation again. to enter the second cooking stage.

In any of the above embodiments, the second cooking stage is the same as the first cooking stage, including a cooking start and a cooking end, wherein, the cooking start in the second cooking stage can be that the heating device starts running again, and the cooking end can be , the moment corresponding to when the second humidity change rate is greater than the second preset rate threshold.

In any of the above embodiments, restarting the heating device specifically includes: obtaining a target temperature value, and controlling the heating device to restart operation, wherein the target temperature of the heating device during operation is the target temperature value.

In this embodiment, considering that the cooking parameters of each cooking stage will be different, therefore, before the cooking device enters the second cooking stage, it is also necessary to obtain the target temperature value of the second cooking stage, so that at each cooking stage , can operate according to their respective target temperature values.

In any of the above embodiments, the first preset rate threshold and the second preset rate threshold are 0.

In this embodiment, when the value of the first preset speed threshold and the second preset speed threshold is 0, that is, the moisture emitted from the food to be cooked is in a stable state during the cooking process, so as to obtain the cooking speed. The final ingredients have a better taste.

In any of the above embodiments, based on the end of the target cooking menu, the heating device is controlled to stop running.

In this embodiment, the heating device is controlled to stop running, so as to reduce the waste of energy caused by the continuous operation of the heating device after the cooking equipment runs according to the target cooking menu, and at the same time, it is also a good prerequisite for the user to open the door Prepare to reduce the user from being scalded by the running heating device when opening the door, so as to improve the safety of the cooking equipment during the eating process.

In any of the above embodiments, the cooking device further includes a display device, wherein the method for controlling the cooking device further includes: controlling the display device to output a cooking stage corresponding to a target cooking menu.

In this embodiment, by outputting the cooking stage, the user can know the cooking state of the current ingredients, and then reasonably arrange the user's own time, reducing the user's long waiting time when the cooking device is running.

In any of the above embodiments, the display device may directly display texts such as "the first cooking stage" and "the second cooking stage".

In any of the above embodiments, the display device may be a control display panel of the cooking device.

In any of the above embodiments, prompt information is output based on the completion of the first cooking stage and/or the second cooking stage.

In this embodiment, the prompt information is output so that the user can know the cooking status of the current cooking equipment in a timely manner, and the prompt information corresponding to the first cooking stage is output so that the user can process the ingredients in time, such as adding condiments, to reduce cooking time. How long the cooking device waits to enter the second cooking phase.

Specifically, the prompt information corresponding to the first cooking stage may be "take out the dish, open the tin foil and prepare for reheating".

For outputting the prompt information corresponding to the second cooking stage, it may be to output text such as "cooking is over, please eat in time". And the occurrence of this kind of situation of missing the best edible opportunity.

In any of the above embodiments, the target cooking menu is a tinfoil menu.

In an embodiment, the tin foil menu can be displayed as a type of cooking menu on the cooking device’s page with a selection of cooking menus. After this type of menu is selected, the above-mentioned method can be executed to realize this type of cooking menu. Automatic cooking of menus, in the process, increases the odds of success cooking such ingredients.

specific embodiment

In this embodiment, as shown in FIG. 4 , the operating process of the cooking device is defined, specifically, including:

Step 402, perform cooking for the first time;

Step 404, collecting humidity information in the cooking cavity to obtain a first humidity change rate;

Step 406, judging whether the first humidity change rate is greater than the first preset rate threshold, if the judging result is yes, go to step 408; if the judging result is no, go to step 402;

Step 408, output reminder information;

Step 410, perform cooking for the second time;

Step 412, collecting humidity information in the cooking cavity to obtain a second humidity change rate;

Step 414, judging whether the second humidity change rate is greater than the second preset rate threshold, if the judging result is yes, end; if the judging result is no, go to step 410.

In this embodiment, during the first cooking process, the tin foil containing the ingredients has not been artificially opened, and during the second cooking process, the tin foil including the ingredients has been artificially opened, by setting the first preset rate threshold and the second The two preset speed thresholds respectively represent the judging criteria of the cooking results when the tin foil has not been opened and when it has been opened artificially, so as to ensure that the moisture content of the final mature food should be within a reasonable range, so as to ensure the taste of the food.

Wherein, the output reminder information may be "take out the dish, open the tin foil to prepare for reheating" and similar prompt content text.

Embodiment seven

In this embodiment, a cooking device is specifically defined, as shown in FIG. 5 , which includes: a body 502, the body 502 is provided with a cooking cavity 5022, and a heating device capable of heating food materials in the cooking cavity 5022 506. A detection device 504 capable of measuring detection information in the cooking cavity 5022, and a control device 508 connected to the detection device 504 and the heating device 506, wherein the control device 508 can implement the steps of any one of the above-mentioned cooking device control methods.

The embodiment of the present application proposes a cooking device, wherein the control device 508 can control the detection information output by the detection device 504, and control the operation of the heating device 506, so as to realize the control method of any one of the above cooking devices. Therefore, During the cooking process of menus such as wrapping in tin foil, the current cooking stage can be determined, and the user can determine the maturity of the cooked ingredients according to the current cooking stage. In the process, since the user can know the maturity of the ingredients, Therefore, the success rate of cooking of ingredients can be improved.

Specifically, the embodiment of the present application is realized based on the following principles. The common feature of tin foil oven menus is that cooking food is wrapped in tin foil, which can ensure that the menu retains a certain moisture content during the baking function of the menu. Roasted for a unique flavor.

During the cooking process of food, water will gradually evaporate. Food wrapped in tin foil cannot be completely sealed, otherwise, the wrapped tin foil will gradually expand to the opening.

During the process of food ripening, the moisture content will gradually decrease, and the moisture content of the final mature food should be within a reasonable range, so as to ensure the taste of the food.

Specifically, receiving an activation instruction of the target cooking menu, responding to the target cooking instruction, and controlling the operation of the heating device, so as to realize the cooking of the ingredients.

In the process of cooking the ingredients, the food wrapped in tin foil will continue to emit moisture, and the tin foil wrapping the ingredients is placed in the cooking cavity, and the detection information in the cooking cavity of the cooking equipment is obtained to determine according to the detection information. The results of the first and second cook phase runs.

Wherein, the detection information may be humidity information, so the embodiment of the present application can measure the maturity of the ingredients by detecting the humidity change in the cooking cavity, specifically, determine the humidity change rate in the cooking cavity, and compare the humidity change rate and The previously set preset humidity change rate is compared, and the cooking stage in the target cooking menu corresponding to the current cooking result of the material is determined according to the comparison result.

In one of the embodiments, the detection information can also be image information. Considering that when the food to be cooked is wrapped in tin foil and put into the cooking cavity 5022, the food to be cooked is completely wrapped in tin foil. The moisture in the cooking ingredients will radiate out, causing the tin foil to swell. At this time, the cooked ingredients wrapped in tin foil will disperse air and moisture outside the tin foil, and the moisture will soon enter a state of equilibrium. Therefore, it can be determined by judging whether the image information is switched from the first image to the second image to determine whether the first cooking stage cooking is over.

In this embodiment, the cooking situation of the first cooking stage is judged according to the image information, and a variety of judgment methods are provided for the cooking situation of the target cooking menu. When the cooking equipment is equipped with an image acquisition device, image acquisition is realized The reuse of the device is convenient for reducing the manufacturing cost of the cooking equipment.

In any of the above embodiments, the heating device 506 may be one or more of a microwave heating device 506 , a heating tube, and a hot air heating device 506 .

In any of the above embodiments, the cooking device further includes a display device 510 connected to the control device 508 for displaying prompt information and running results of the target cooking menu.

In any of the above embodiments, the detection device 504 is a humidity detection device, which is arranged in the cooking cavity 5022 .

In this embodiment, the humidity detection device can be arranged in the cooking cavity 5022, so that the humidity detection device directly detects the humidity value in the cooking cavity 5022. In this position, since the humidity detection device is located in the cooking cavity 5022, the humidity detection The device needs to withstand higher temperature, so in this case, the humidity detection device needs to have higher high temperature resistance characteristics.

In one of the embodiments, the humidity detection device is arranged at the air outlet of the cooking cavity 5022 .

In this embodiment, considering that oil stains are the main factor affecting the cleanliness of the cooking cavity 5022, and the ingredients in the cooking cavity 5022 will generate air flow when cooking, and the oil stains will mix in the air and flow, so By arranging the humidity detection device at the position of the air outlet, the oil stain at the position of the air outlet can be used to represent the cleanliness of the cooking cavity 5022, so as to improve the accuracy of judging the cleanliness of the cooking cavity 5022.

In any of the above embodiments, a fan is provided at the position of the air outlet, wherein the fan is used to accelerate the gas exchange speed between the cooking cavity 5022 and the external environment.

In any of the above-mentioned embodiments, the body 502 is further provided with an air duct, wherein the air duct communicates with the cooking chamber 5022, and the humidity detection device is located in the air duct.

In this embodiment, the main body 502 is provided with an air duct, and the humidity detection device is disposed in the air duct, so that when the cooking equipment is cooking the food, the temperature borne by the humidity detection device is relatively higher than that directly installed in the cooking chamber. The temperature suffered by the 5022 is reduced, because the humidity detection device is subjected to a reduced temperature, therefore, other sensors except the high temperature humidity sensor can be used for humidity detection.

Based on the above content, it can be seen that the above embodiments of the present application can be adapted to various types of sensors, which improves the adaptability of the used sensors.

In any of the above embodiments, the humidity detection device includes a humidity sensor or an oxygen sensor.

In this embodiment, the humidity detection device includes a humidity sensor, and the humidity sensor can be used to directly obtain the humidity value. At present, the technology of the humidity sensor is stable, which ensures the reliability of the operation of the cooking equipment; wherein, the humidity detection device includes an oxygen sensor, wherein, The oxygen sensor is used to detect the humidity, and in the process, the existing sensor can be reused, which facilitates the reduction of the manufacturing cost of the cooking device.

In any of the above embodiments, the humidity sensor includes: a resistive humidity sensor or a capacitive humidity sensor.

In this embodiment, the resistive humidity sensor and the capacitive humidity sensor belong to the sensors using moisture-sensitive materials. This type of sensor is through surface contact with water vapor, and water vapor will affect the dielectric constant ε of the material. By collecting the dielectric constant The change Δε of the sensor is converted into a corresponding electrical signal to judge the current humidity situation. Due to the large accumulation of oil stains or food residues, the area in contact with the water vapor will be caused by the above sensor. Therefore, the resistance humidity sensor and the capacitive humidity sensor can output The humidity value is used to characterize the accumulation of oil stains or food residues in the cooking cavity 5022.

In one of the embodiments, in the case that the humidity detection device includes an oxygen sensor, the determination process of the humidity value, specifically, the control device 508 is used to: acquire the current value corresponding to the oxygen ion in the oxygen sensor when the oxygen sensor is running , comparing the current value with a preset mapping relationship, and then determining the humidity value corresponding to the current value, wherein the mapping relationship is a mapping relationship between the current value and the humidity value.

In this embodiment, the oxygen sensor uses materials such as zirconia heated at high temperature to catalyze the oxygen passing through the material, and oxygen ions will be formed inside the material. By collecting the current of oxygen ions, the current humidity information can be judged. Therefore, after collecting the current value of oxygen ions, the humidity value can be directly determined according to the pre-stored mapping relationship. In this process, the existing sensors can be reused, which is convenient for reducing the manufacturing cost of the cooking device.

In any of the above-mentioned embodiments, the humidity detection device can also be a device that indirectly detects humidity, such as a temperature sensor, infrared, etc. to roughly describe the current humidity situation by detecting the steam temperature, or a meat probe, etc.

In one of the embodiments, FIG. 6 shows the connection relationship between the control device and other devices. As shown in FIG. The temperature value in the cooking cavity 5022 is measured, and the measured temperature value is fed back to the control device 508, so that the control device 508 controls the operation of the heating device 506 according to the measured temperature value.

In any of the above-mentioned embodiments, the control device 508 controls the operation of the heating device 506 using a temperature-reaching control scheme. Specifically, the second cooking stage is taken as an example. When the measured temperature value is lower than the target temperature value, the heating device is controlled to 506 increases the heating power, and when the measured temperature value is greater than the target temperature value, controls the heating device 506 to reduce the heating power so that the measured temperature value fluctuates between the target temperature values.

In the description of the present invention, it should be noted that the "cooking equipment" mentioned in the present invention may include any cooking equipment applicable to the embodiments of the present invention that can cook food, including but not limited to microwave ovens, electric ovens , Steam oven.

Embodiment eight

In one of the embodiments, as shown in FIG. 7 , a cooking device 700 is proposed, including: a processor 702; a memory 704, the memory 704 stores programs or instructions that can run on the processor 702, programs or instructions When executed by the processor, the steps of any one of the above-mentioned cooking device control methods are realized.

In this embodiment, a cooking device 700 is proposed, wherein the cooking device 700 includes, for example, a processor 702 and a memory 704, wherein the processor 702 executes programs or instructions stored in the memory 704 to implement any of the above The cooking device control method of item 1, therefore, has all the beneficial technical effects of the cooking device control method of any one of the above items, which will not be repeated here.

In the description of the present invention, it should be noted that the "cooking equipment" mentioned in the present invention may include any cooking equipment capable of cooking food that can be applied to the embodiments of the present invention, including but not limited to microwave ovens, electric ovens , Steam oven.

Embodiment nine

In one embodiment, a readable storage medium is provided, on which programs or instructions are stored, and when the programs or instructions are executed by a processor, the steps of any one of the cooking device control methods described above are implemented.

When the programs or instructions stored on the readable storage medium proposed by the present invention are executed, the steps of any one of the above-mentioned cooking device control methods can be realized. Therefore, the readable storage medium has the functions of any of the above-mentioned cooking devices. All the beneficial technical effects of the control method will not be repeated here.

In the description of the present invention, the term "plurality" refers to two or more than two. Unless otherwise clearly defined, the orientation or positional relationship indicated by the terms "upper", "lower" and so on is based on the orientation shown in the accompanying drawings. Orientation or positional relationship is only for the convenience of describing the present invention and simplifying the description, but does not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be construed as limiting the present invention; The terms "connection", "installation" and "fixation" should be understood in a broad sense, for example, "connection" can be fixed connection, detachable connection, or integral connection; it can be directly connected or through an intermediate The medium is indirectly connected. Those of ordinary skill in the art can understand the specific meanings of the above terms in the present invention according to specific situations.

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

The above are only preferred embodiments of the present invention, and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and changes. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims (13)

1. A control method of a cooking apparatus, characterized by comprising:

responding to a starting instruction of a target cooking menu, and controlling a heating device of the cooking equipment to operate, wherein the target cooking menu corresponds to a first cooking stage and a second cooking stage which are operated in sequence;

acquiring detection information in a cooking cavity of the cooking equipment based on the operation of the heating device;

determining operation results of the first cooking stage and the second cooking stage according to the detection information;

determining the maturity of the cooked food material according to the current cooking stage;

the target cooking menu is a tinfoil menu;

after the first cooking stage cooking operation is finished, the cooking device enters the second cooking stage so as to cook the food material for the second time;

the detection information includes humidity information;

the determining the operation results of the first cooking stage and the second cooking stage according to the detection information comprises:

determining a humidity change rate according to the humidity information;

determining operation results of the first cooking stage and the second cooking stage according to a comparison result of the humidity change rate and a preset rate threshold;

the detecting information includes image information, and the determining the operation results of the first cooking stage and the second cooking stage according to the detecting information includes:

switching from a first image to a second image based on the image information, and determining that the first cooking stage operation is finished;

wherein, in the first image, the cooked food material is completely wrapped by the tinfoil; in the second image, the cooked food is not completely wrapped by the tinfoil;

the humidity change rate comprises a first humidity change rate, the preset rate threshold comprises a first preset rate threshold, and the operation results of the first cooking stage and the second cooking stage are determined according to the comparison result of the humidity change rate and the preset rate threshold, wherein the operation results comprise:

determining that the first cooking stage run is finished based on the first rate of humidity change being greater than the first preset rate threshold.

2. The control method of a cooking apparatus according to claim 1,

the humidity information includes a first humidity value and a first time corresponding to recording the first humidity value, and a second humidity value and a second time corresponding to recording the second humidity value, and determining a humidity change rate according to the humidity information includes:

determining a first time difference value according to the first time and the second time;

determining a first humidity difference value according to the first humidity value and the second humidity value;

taking a ratio of the first humidity difference to the first time difference as the first humidity rate of change.

3. The method of controlling a cooking apparatus according to claim 1 or 2, wherein the humidity change rate further includes a second humidity change rate, the preset rate threshold further includes a second preset rate threshold, and the determining the operation results of the first cooking stage and the second cooking stage according to the comparison result of the humidity change rate and the preset rate threshold further includes:

determining that the second cooking stage operation is finished based on the second rate of humidity change being greater than the second preset rate threshold.

4. The control method of a cooking apparatus according to claim 3,

the humidity information includes a third humidity value and a third time corresponding to recording the third humidity value, a fourth humidity value and a fourth time corresponding to recording the fourth humidity value, and the humidity change rate is determined according to the humidity information, further including:

determining a second time difference value according to the third time and the fourth time;

determining a second humidity difference value according to the third humidity value and the fourth humidity value;

and taking the ratio of the second humidity difference to the second time difference as the second humidity change rate.

5. The control method of a cooking apparatus according to claim 3, wherein the target cooking menu operation is ended based on the second cooking stage operation being ended.

6. The method of controlling a cooking apparatus according to claim 3,

controlling the heating device to stop running based on the end of the first cooking stage running;

and controlling the heating device to start running again based on the detected opening and closing signal of the door body of the cooking equipment so as to enter the second cooking stage.

7. The method for controlling the cooking apparatus according to claim 6, wherein the controlling the heating device to start operation again specifically comprises:

and acquiring a target temperature value, and controlling the heating device to start operation again according to the target temperature value.

8. The control method of a cooking apparatus according to claim 3, wherein the heating device is controlled to stop operating based on an end of the target cooking menu operation.

9. The control method of a cooking apparatus according to claim 3, further comprising:

and controlling a display device of the cooking equipment to output a cooking stage corresponding to the target cooking menu.

10. The control method of a cooking apparatus according to claim 3, further comprising:

and outputting prompt information based on the running end of the first cooking stage and/or the second cooking stage.

11. A cooking apparatus, characterized by comprising:

a body provided with a cooking cavity;

a heating device;

the detection device is used for detecting the cooking cavity to obtain detection information;

control means, connected to said heating means and to said detection means, for carrying out the steps of the control method of the cooking apparatus according to any one of claims 1 to 10.

12. A cooking apparatus, characterized by comprising:

a processor;

memory on which is stored a program or instructions executable on the processor, which when executed by the processor implement the steps of a method of controlling a cooking apparatus according to any one of claims 1 to 10.

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

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