CN-121987056-A - Cooking device, control method and device thereof and storage medium

CN121987056ACN 121987056 ACN121987056 ACN 121987056ACN-121987056-A

Abstract

The invention discloses a cooking device, a control method, a control device and a storage medium thereof, wherein the cooking stage of the cooking device at least comprises a high-temperature high-pressure water absorption stage, a low-pressure water absorption stage and a high-Wen Baoya stage; and after the cooking time of the cooking equipment reaches the second preset time, controlling the cooking equipment to switch from the low-pressure water absorption stage to the high Wen Baoya stage, and maintaining the high-temperature pressure maintaining stage to the end of cooking. Therefore, the cellulose on the surface of the food material is swelled by absorbing water at a high temperature and high pressure, and the food material is broken by pressure difference to promote water absorption at a low pressure water absorption stage, so that the food material is fully absorbed, and the cooking effect is improved.

Inventors

LIANG JIXUAN
GU QINGSONG
REN PENGBO

Assignees

佛山市顺德区美的电热电器制造有限公司

Dates

Publication Date: 20260508
Application Date: 20241105

Claims (10)

1. A control method of a cooking apparatus, wherein a cooking phase of the cooking apparatus includes at least a high-temperature high-pressure water suction phase, a low-pressure water suction phase, and a high Wen Baoya phase, the method comprising: Controlling heating equipment to heat the temperature in a cooking cavity of the cooking equipment to a first preset temperature threshold value, so that the cooking equipment enters the high-temperature high-pressure water absorption stage; after the cooking time of the cooking equipment reaches a first preset time, controlling the cooking equipment to switch from the high-temperature high-pressure water absorption stage to the low-pressure water absorption stage; and after the cooking time of the cooking equipment reaches a second preset time, controlling the cooking equipment to switch from the low-pressure water absorption stage to the high-temperature pressure maintaining stage, and maintaining the high-temperature pressure maintaining stage until the cooking is finished.
2. The control method of a cooking apparatus according to claim 1, wherein when the cooking apparatus is in the high-temperature high-pressure water absorption stage, the method comprises: Acquiring the actual temperature in a cooking cavity of the cooking equipment; and controlling the heating equipment according to the actual temperature in the cooking cavity so as to maintain the temperature in the cooking cavity of the cooking equipment at the first preset temperature threshold.
3. A control method of a cooking apparatus according to claim 2, characterized in that when the cooking apparatus is in the low pressure suction phase, the method comprises: And controlling the heating equipment and the exhaust valve according to the actual temperature in the cooking cavity so as to maintain the temperature in the cooking cavity of the cooking equipment at a second preset temperature threshold.
4. A control method of a cooking apparatus according to claim 3, wherein said controlling the heating apparatus and the exhaust valve according to the actual temperature in the cooking chamber comprises: If the actual temperature in the cooking cavity is greater than the second preset temperature threshold, controlling the heating equipment to stop heating, and controlling the exhaust valve to perform exhaust depressurization; and if the actual temperature in the cooking cavity is smaller than the second preset temperature threshold, controlling the heating equipment to heat the temperature in the cooking cavity of the cooking equipment to the second preset temperature threshold.
5. The control method of a cooking apparatus according to claim 4, wherein the exhaust mode of the exhaust valve includes continuous exhaust and intermittent exhaust.
6. A control method of a cooking apparatus according to claim 3, characterized in that when the cooking apparatus is in the high temperature dwell phase, the method comprises: Controlling the heating equipment to heat the temperature in the cooking cavity of the cooking equipment to a third preset temperature threshold; and controlling the heating equipment according to the actual temperature in the cooking cavity so as to maintain the temperature in the cooking cavity of the cooking equipment at the third preset temperature threshold.
7. The control method of a cooking apparatus according to claim 1, characterized in that the method further comprises: Acquiring the cooking type of food materials to be cooked; And determining the first preset temperature threshold according to the cooking type of the food material to be cooked.
8. A computer-readable storage medium, characterized in that a control program of a cooking apparatus is stored thereon, which control program, when being executed by a processor, implements the control method of a cooking apparatus according to any one of claims 1-7.
9. A control device for a cooking apparatus, wherein a cooking phase of the cooking apparatus includes at least a high temperature high pressure water absorption phase, a low pressure water absorption phase, and a high Wen Baoya phase, the device comprising: The boost water absorption module is used for controlling the heating equipment to heat the temperature in the cooking cavity of the cooking equipment to a first preset temperature threshold value, so that the cooking equipment enters the high-temperature high-pressure water absorption stage; The depressurization water absorption module is used for controlling the cooking equipment to switch from the high-temperature high-pressure water absorption stage to the low-pressure water absorption stage after the cooking time of the cooking equipment reaches a first preset time; And the pressure maintaining module is used for controlling the cooking equipment to switch from the low-pressure water absorption stage to the high-temperature pressure maintaining stage after the cooking time of the cooking equipment reaches a second preset time, and maintaining the high-temperature pressure maintaining stage until the cooking is finished.
10. A cooking apparatus, characterized in that it comprises a control device of the cooking apparatus according to claim 9.

Description

Cooking device, control method and device thereof and storage medium Technical Field The present invention relates to the technical field of cooking apparatuses, and in particular, to a control method of a cooking apparatus, a computer readable storage medium, a control device of a cooking apparatus, and a cooking apparatus. Background At present, in the cooking process of special food materials such as brown rice and miscellaneous beans by the cooking equipment in the related art, the brown rice or beans on the surface of the cooking cavity are wrinkled and not full due to insufficient water absorption, and the brown rice or beans in the cooking cavity are excessively absorbed with water to cause wet and rotten, so that the cooked brown rice or miscellaneous beans have different tastes, and the cooking effect of the cooking equipment is affected. Disclosure of Invention The present invention aims to solve at least one of the technical problems in the related art to some extent. Therefore, a first object of the present invention is to provide a control method of a cooking apparatus, which can make food fully absorb water and improve cooking effect. A second object of the present invention is to propose a computer readable storage medium. A third object of the present invention is to propose a control device of a cooking appliance. A fourth object of the present invention is to propose a cooking device. In order to achieve the above purpose, an embodiment of the first aspect of the present invention provides a control method of a cooking device, wherein a cooking stage of the cooking device at least includes a high-temperature high-pressure water absorption stage, a low-pressure water absorption stage and a high-Wen Baoya stage, the method includes controlling a heating device to heat a temperature in a cooking cavity of the cooking device to a first preset temperature threshold value, enabling the cooking device to enter the high-temperature high-pressure water absorption stage, controlling the cooking device to switch from the high-temperature high-pressure water absorption stage to the low-pressure water absorption stage after a cooking time of the cooking device reaches a first preset time, and controlling the cooking device to switch from the low-pressure water absorption stage to the high-temperature pressure maintaining stage to end cooking after a cooking time of the cooking device reaches a second preset time. According to the control method of the cooking equipment, the heating equipment is controlled to heat the temperature in the cooking cavity of the cooking equipment to the first preset temperature threshold value, so that the cooking equipment enters the high-temperature high-pressure water absorption stage, and further, after the cooking time of the cooking equipment reaches the first preset time, the cooking equipment is controlled to be switched from the high-temperature high-pressure water absorption stage to the low-pressure water absorption stage, and after the cooking time of the cooking equipment reaches the second preset time, the cooking equipment is controlled to be switched from the low-pressure water absorption stage to the high Wen Baoya stage, and the high-temperature pressure maintaining stage is maintained until the cooking is finished. Therefore, the cellulose on the surface of the food material is swelled by absorbing water at a high temperature and high pressure, and the food material is broken by pressure difference to promote water absorption at a low pressure water absorption stage, so that the food material is fully absorbed, and the cooking effect is improved. In addition, the control method of the cooking apparatus according to the above embodiment of the present invention may further have the following additional technical features: according to one embodiment of the invention, when the cooking equipment is in the high-temperature high-pressure water absorption stage, the method comprises the steps of acquiring the actual temperature in a cooking cavity of the cooking equipment, and controlling the heating equipment according to the actual temperature in the cooking cavity so as to maintain the temperature in the cooking cavity of the cooking equipment at the first preset temperature threshold value. According to one embodiment of the invention, when the cooking apparatus is in the low pressure water absorption stage, the method comprises controlling the heating apparatus and the exhaust valve according to the actual temperature in the cooking chamber, so that the temperature in the cooking chamber of the cooking apparatus is maintained at a second preset temperature threshold. According to one embodiment of the invention, the control of the heating device and the exhaust valve according to the actual temperature in the cooking cavity comprises the steps of controlling the heating device to stop heating and controlling the exhaust valve to exhaust and reduce pressure