CN111972976B - Cooking control method, device, equipment and storage medium - Google Patents
Cooking control method, device, equipment and storage medium Download PDFInfo
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- CN111972976B CN111972976B CN202010821010.7A CN202010821010A CN111972976B CN 111972976 B CN111972976 B CN 111972976B CN 202010821010 A CN202010821010 A CN 202010821010A CN 111972976 B CN111972976 B CN 111972976B
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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
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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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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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
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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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
- A47J2201/00—Devices having a modular construction
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Abstract
The invention discloses a cooking control method, a cooking control device, cooking equipment and a storage medium. The cooking control method comprises the following steps: controlling the heating device and the steam generating device to work alternately, and monitoring a first temperature of the heating cavity or/and a second temperature of food materials in the heating cavity; when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the heating device is utilized to continue heating the heating cavity. Because the alternative work of the heating device and the steam generating device is performed under the condition that the first temperature of the heating cavity is smaller than the first threshold value or/and the second temperature of the food material in the heating cavity is smaller than the second threshold value, the humidity in the heating cavity is higher at the moment, and the salt reducing effect is better compared with the case that the alternative work of the heating device and the steam generating device is completed in a high-temperature stage.
Description
Technical Field
The invention relates to the technical field of electrical equipment, in particular to a cooking control method, a cooking control device, cooking control equipment and a storage medium.
Background
Salt is one of important seasonings in human life and also is a main source of sodium in human bodies, but excessive intake of salt can harm human health. The average daily salt consumption of residents in China is 10.5 g, which greatly exceeds the recommended amount of not more than 5 g per day in the world health organization and the 'healthy Chinese action'. An excessive dietary sodium salt content can cause hypertension and increase the risk of heart disease and stroke.
In 2013, the world health congress formally put "a relative reduction of salt intake by 30% by 2025" as one of 9 voluntary global targets for the prevention and control of non-infectious diseases. By 2018, nearly more than half of the countries around the globe have started national salt reduction guidelines or actions, and the national industrial salt reduction guidelines have been established. Most countries have taken a series of salt reduction measures in the areas of processed foods, food labeling, mass publicity, etc., and among them, salt reduction actions in countries such as the uk, finland, australia and japan have been very successful.
In order to meet the action requirements of national nutrition plan (2017-.
As increasingly popular household cooking equipment, the steam oven has many propaganda that think that the steam oven can realize steaming and baking combination, releases steam in the baking process, lets the unnecessary salinity of meat can discharge, reaches the purpose that reduces the salt. However, no patent or literature is disclosed to show the salt-reducing effect of steam. Although there are documents (also, Yu Chi. horse. Thymus, de velopment of cooking technology with super heated steam [ J ], J.J.Japan society of cooking sciences, 39 (2)), 163-. Therefore, the control method for reducing the salt by the control method of the common steaming oven is less reported.
The invention patent application with application number 201911369048.9 discloses a method, which can combine the steaming function and the baking function, and the steam generator and the heating device work alternately, and the steam is utilized to permeate into the food under the action of high temperature to dissolve the substances such as salt, grease and the like, so that the substances such as salt, grease and the like in the food are dissolved and flow out quickly. The steam is condensed on the surface of the food, and can also dilute substances such as salt, grease and the like in the food, so that the contents of the substances such as salt, grease and the like in the barbecued meat and the pickled food can be effectively reduced. But its salt-reducing effect still needs to be improved.
Disclosure of Invention
Embodiments of the present invention provide a cooking control method, apparatus, device and storage medium to improve the salt reduction effect during cooking.
According to a first aspect, an embodiment of the present invention provides a cooking control method applied to a cooking apparatus, where the cooking apparatus includes a heating cavity, a heating device and a steam generation device, the heating cavity is communicated with the steam generation device, and the heating device is configured to heat the heating cavity, and the cooking control method includes:
controlling the heating device and the steam generating device to work alternately, and monitoring a first temperature of the heating cavity or/and a second temperature of food materials in the heating cavity;
when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the heating device is utilized to continue to heat the heating cavity.
According to the cooking control method provided by the embodiment of the invention, the heating device and the steam generating device are controlled to work alternately, so that steam can permeate into food to dissolve substances such as salt, grease and the like, and the substances such as salt, grease and the like in the food can be dissolved and flow out quickly; meanwhile, the condensation of the steam on the surface of the food can also dilute substances such as salt, grease and the like in the food, and the contents of the substances such as the salt, the grease and the like in the barbecued meat and the pickled food can be effectively reduced. And because the alternating operation of the heating device and the steam generating device is performed under the condition that the first temperature of the heating cavity is less than the first threshold value or/and the second temperature of the food material in the heating cavity is less than the second threshold value, the humidity in the heating cavity is higher, and the salt reducing effect is better than that of the case that the alternating operation of the heating device and the steam generating device is completed in a high-temperature stage.
With reference to the first aspect, in a first embodiment of the first aspect, the controlling the heating device and the steam generation device to alternately operate includes:
and controlling the heating device and the steam generating device to work alternately by utilizing the first duty ratio of the heating device and the second duty ratio of the steam generating device.
With reference to the first aspect, in a second embodiment of the first aspect, the controlling the heating device and the steam generation device to alternately operate includes:
starting the steam generating device;
when the working time of the steam generating device reaches a preset first time, closing the steam generating device and starting the heating device;
when the working time of the heating device reaches the preset second time, closing the heating device and starting the steam generating device;
or, starting the heating device;
when the working time of the heating device reaches the preset second time, closing the heating device and starting the steam generating device;
and when the working time of the steam generating device reaches a preset first time, closing the steam generating device and starting the heating device.
With reference to the second embodiment of the first aspect, in a third embodiment of the first aspect, when the first temperature reaches a preset first threshold or/and the second temperature reaches a preset second threshold, heating the heating chamber by using the heating device includes:
when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the heating device is controlled to continue to work, and the steam generation device is not started when the working time of the heating device reaches a preset second time;
and when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the steam generating device is in a working state, the steam generating device is closed, and the heating device is started.
With reference to the first aspect, in a fourth embodiment of the first aspect, after the heating chamber is heated by the heating device, the method further includes:
acquiring a first temperature of the heating cavity or/and a second temperature of food materials in the heating cavity;
when the first temperature reaches a third preset threshold value or/and the second temperature reaches a fourth preset threshold value, controlling the operating parameters of the heating device so as to maintain the first temperature of the heating chamber at the third threshold value and/or maintain the second temperature of the food material in the heating chamber at the fourth threshold value.
With reference to the first aspect, in a fifth embodiment of the first aspect, after controlling the operating parameters of the heating device to maintain the first temperature of the heating chamber at the third threshold and/or maintain the second temperature of the food material in the heating chamber at the fourth threshold, the method further includes:
acquiring the working time of the heating device;
and when the working time of the heating device reaches a preset third time, closing the heating device.
According to a second aspect, an embodiment of the present invention provides a cooking control device applied to a cooking apparatus, the cooking apparatus including a heating cavity, a heating device and a steam generation device, the heating cavity being communicated with the steam generation device, the heating device being configured to heat the heating cavity, including:
the first processing module is used for controlling the heating device and the steam generating device to work alternately and monitoring a first temperature of the heating cavity or/and a second temperature of food materials in the heating cavity;
and the second processing module is used for heating the heating cavity by using the heating device when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value.
According to a third aspect, embodiments of the present invention provide a cooking apparatus, comprising:
a heating cavity;
the heating device is used for heating the heating cavity;
the steam generating device is communicated with the heating device;
a memory and a processor, wherein the heating device, the steam generating device, the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the computer instructions to execute the cooking control method according to the first aspect or any one of the embodiments of the first aspect.
With reference to the third aspect, in the first embodiment of the third aspect, the cooking apparatus further includes a temperature detection device; the temperature sensing device is disposed in the heating chamber and is in communication with the memory and/or the processor.
According to a fourth aspect, the present invention further provides a computer-readable storage medium storing computer instructions for causing a computer to execute the cooking control method according to the first aspect or any one of the implementation manners of the first aspect.
Drawings
The features and advantages of the present invention will be more clearly understood by reference to the accompanying drawings, which are illustrative and not to be construed as limiting the invention in any way, and in which:
fig. 1 is a schematic flow chart of a cooking control method according to embodiment 1 of the present invention;
fig. 2 is a flowchart illustrating a cooking control method according to embodiment 2 of the present invention;
fig. 3 is a flowchart illustrating a cooking control apparatus according to embodiment 3 of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Embodiment 1 of the invention provides a cooking control method applied to a cooking device, wherein the cooking device comprises a heating cavity, a heating device and a steam generating device, the heating cavity is communicated with the steam generating device, and the heating device is used for heating the heating cavity. Fig. 1 is a schematic flow chart of a cooking control method in embodiment 1 of the present invention, and as shown in fig. 1, the cooking control method in embodiment 1 of the present invention includes the following steps:
s101: controlling the heating device and the steam generating device to work alternately, and monitoring the first temperature of the heating cavity or/and the second temperature of the food material in the heating cavity.
In particular, the technical solutions in the prior art can be used to control the heating device and the steam generating device to work alternately. Illustratively, the heating device and the steam generating device are controlled to work alternately by using a first duty cycle of the heating device and a second duty cycle of the steam generating device. For example, the first duty cycle of the heating device is controlled to be 50:10, the second duty cycle of the steam generating device is 10: 50. That is, if the control period is 60 seconds, the heating device works but the steam generating device does not work in 0 to 49 seconds; in 50-59 seconds, the steam generating device works but the heating device does not work; if one control period is 30 seconds, the first 25s heating means is operated and the last 5s steam generating means is operated.
For example, the following two technical solutions can be adopted for controlling the heating device and the steam generating device to alternately work.
The first scheme is as follows: starting the steam generating device; when the working time of the steam generating device reaches a preset first time, closing the steam generating device and starting the heating device; and when the working time of the heating device reaches the preset second time, closing the heating device and starting the steam generating device.
Scheme II: starting the heating device; when the working time of the heating device reaches the preset second time, closing the heating device and starting the steam generating device; and when the working time of the steam generating device reaches a preset first time, closing the steam generating device and starting the heating device.
S102: and when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the heating device is utilized to continuously heat the heating cavity.
In the embodiment of the present invention, the first threshold or/and the second threshold is any value or any temperature range from 80 ℃ to 100 ℃.
Because the heating device and the steam generating device work alternately, when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the situations that the heating device works but the steam generating device does not work, or the steam generating device works or the heating device does not work may occur.
Specifically, when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the heating device is controlled to continue to work, and when the working time of the heating device reaches a preset second time, the steam generating device is not started.
And when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the steam generating device is in a working state, the steam generating device is closed, and the heating device is started.
According to the cooking control method provided by the embodiment 1 of the invention, by controlling the heating device and the steam generating device to work alternately, steam can permeate into food to dissolve substances such as salt, grease and the like, so that the substances such as salt, grease and the like in the food are dissolved and flow out quickly; meanwhile, the condensation of the steam on the surface of the food can also dilute substances such as salt, grease and the like in the food, and the contents of the substances such as the salt, the grease and the like in the barbecue food and the pickled food can be effectively reduced. And because the alternating operation of the heating device and the steam generating device is performed under the condition that the first temperature of the heating cavity is less than the first threshold value or/and the second temperature of the food material in the heating cavity is less than the second threshold value, the humidity in the heating cavity is higher, and the salt reducing effect is better than that of the heating device and the steam generating device which are completed in the high-temperature stage.
In actual work, the heating device and the steam generating device work alternately at high temperature, but the salt reduction purpose is difficult to achieve, because steam is added in the high-temperature stage, the actual temperature is very high and is usually higher than 100 ℃, the actual relative humidity in the cavity after the steam is injected is lower, and the salt reduction purpose cannot be achieved. In the embodiment of the invention, the purpose of dissolving salt by steam can be achieved only by injecting steam when the temperature does not reach 100 ℃.
The cooking control method provided by the embodiment 1 of the invention can obviously reduce the salt content of the cooked food, and achieves the purposes of reducing the salt content in the diet and benefiting health. Meanwhile, the power of the steam generator is not increased, and the water consumption in the cooking process is not increased.
Example 2
Embodiment 2 of the present invention provides a cooking control method applied to a cooking device, wherein the cooking device comprises a heating cavity, a heating device and a steam generation device, the heating cavity is communicated with the steam generation device, and the heating device is used for heating the heating cavity. Fig. 2 is a schematic flow chart of a cooking control method in embodiment 2 of the present invention, and as shown in fig. 2, the cooking control method in embodiment 2 of the present invention includes the following steps:
s201: controlling the heating device and the steam generating device to work alternately, and monitoring the first temperature of the heating cavity or/and the second temperature of the food material in the heating cavity.
S202: when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the heating device is utilized to continue heating the heating cavity.
The details of steps S201 to S202 in embodiment 2 of the present invention are the same as those of steps S101 to S102 in embodiment 1 of the present invention, and are not described again here.
S203: acquiring a first temperature of the heating cavity or/and a second temperature of food materials in the heating cavity.
As a specific embodiment, the first temperature of the heating chamber or/and the second temperature of the food material in the heating chamber may be obtained by a temperature detection device arranged in the heating chamber, but other manners may also be utilized.
S204: when the first temperature reaches a preset third threshold value or/and the second temperature reaches a preset fourth threshold value, controlling the working parameters of the heating device so as to maintain the first temperature of the heating chamber at the third threshold value and/or maintain the second temperature of the food material in the heating chamber at the fourth threshold value.
It should be noted that any technical means in the prior art may be adopted to control the operating parameters of the heating device to maintain the first temperature of the heating chamber at the third threshold and/or to maintain the second temperature of the food material in the heating chamber at the fourth threshold.
Specifically, the third threshold or/and the fourth threshold is any value or any temperature interval between 90 ℃ and 120 ℃.
S205: and acquiring the working time of the heating device.
S206: and when the working time of the heating device reaches a preset third time, closing the heating device.
As a specific example, the cooking control method of embodiment 2 of the present invention includes the steps of:
1. and starting the steam generator, wherein the steam generator starts to work at a duty ratio of 30:30-50:10, and meanwhile, heating pipes in the steam oven work alternately with the steam generator at a duty ratio of 10:50-30:30 until the temperature reaches a preset temperature. The preset temperature range is 80-100 ℃;
2. and when the cooking process reaches the first preset temperature, closing the steam generator, and opening a heating tube in the steam oven to heat until the second preset temperature is reached. The second preset temperature is the cooking temperature set by the user, and the preferred second preset temperature is 190-.
3. And after the cooking temperature reaches the second preset temperature, maintaining the temperature in a heating pipe mode until the preset time is reached. The predetermined time is at least 15 min.
In the embodiment 2 of the invention, the aim of reducing salt is mainly realized by continuously and repeatedly working the steam generator. During the cooking process, because steam needs to be added at a high temperature stage, the actual relative humidity in the cavity after the steam is injected is lower, and the final salt reduction effect is limited. If an increased salt reduction is desired, the relative humidity must be increased. However, in a high temperature environment, a large amount of water vapor is required to maintain a high relative humidity, which causes a heavy burden on the steam generator, and the steam generator must be equipped with a high-power steam generator to achieve the high relative humidity, and the water consumption is also greatly increased.
Example 3
Embodiment 3 of the present invention provides a cooking control device for use in a cooking appliance, the cooking appliance comprising a heating cavity, heating means and steam generating means, the heating cavity being in communication with the steam generating means, the heating means being arranged to heat the heating cavity. Fig. 3 is a flowchart illustrating a cooking control apparatus according to embodiment 3 of the present invention, and as shown in fig. 3, the cooking control apparatus according to embodiment 3 of the present invention includes a first processing module 30 and a second processing module 32.
The first processing module 30 is configured to control the heating device and the steam generating device to alternately operate, and monitor a first temperature of the heating chamber or/and a second temperature of food materials in the heating chamber.
The first processing module 30 is specifically configured to: and controlling the heating device and the steam generating device to work alternately by utilizing the first duty ratio of the heating device and the second duty ratio of the steam generating device.
The first processing module 30 is specifically configured to: starting the steam generating device; when the working time of the steam generating device reaches a preset first time, closing the steam generating device and starting the heating device; when the working time of the heating device reaches the preset second time, closing the heating device and starting the steam generating device;
or, starting the heating device; when the working time of the heating device reaches the preset second time, closing the heating device and starting the steam generating device; and when the working time of the steam generating device reaches a preset first time, closing the steam generating device and starting the heating device.
A second processing module 32, configured to heat the heating cavity by using the heating device when the first temperature reaches a preset first threshold or/and the second temperature reaches a preset second threshold.
The second processing module 32 is specifically configured to: when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, the heating device is controlled to continue to work, and the steam generating device is not started when the working time of the heating device reaches a preset second time. And when the steam generating device is in a working state when the first temperature reaches a preset first threshold value or/and the second temperature reaches a preset second threshold value, closing the steam generating device and starting the heating device.
After heating the heating chamber by the heating device, the second processing module 32 is further configured to: acquiring a first temperature of the heating cavity or/and a second temperature of food materials in the heating cavity; when the first temperature reaches a third preset threshold value or/and the second temperature reaches a fourth preset threshold value, controlling the operating parameters of the heating device so as to maintain the first temperature of the heating chamber at the third threshold value and/or maintain the second temperature of the food material in the heating chamber at the fourth threshold value.
After controlling the operating parameters of the heating apparatus to maintain the first temperature of the heating chamber at the third threshold and/or the second temperature of the food material in the heating chamber at the fourth threshold, the second processing module 32 is further configured to: acquiring the working time of the heating device; and when the working time of the heating device reaches a preset third time, closing the heating device.
The specific details of the cooking control device can be understood by referring to the corresponding related descriptions and effects in the embodiments shown in fig. 1 to 2, which are not described herein again.
Example 4
The embodiment of the invention also provides cooking equipment which comprises a heating cavity, a heating device, a steam generating device, a memory and a processor, wherein the heating cavity is communicated with the steam generating device, the heating device is used for heating the heating cavity, the heating device, the steam generating device, the memory and the processor are mutually communicated and connected, and the processor and the memory can be connected through a bus or in other manners.
As a specific embodiment, the cooking apparatus further comprises a temperature detection device; the temperature detection device is disposed in the heating chamber and is in communicative connection with the memory and the processor.
As a specific embodiment, the cooking apparatus is a steam oven.
The processor may be a Central Processing Unit (CPU). The Processor may also be other general purpose processors, Digital Signal Processors (DSPs), Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs) or other Programmable logic devices, discrete Gate or transistor logic devices, discrete hardware components, or combinations thereof.
The memory, which is a non-transitory computer-readable storage medium, may be used to store non-transitory software programs, non-transitory computer-executable programs, and modules, such as program instructions/modules (e.g., the first processing module 30 and the second processing module 32 shown in fig. 3) corresponding to the key shielding method of the in-vehicle display device in the embodiment of the present invention. The processor executes various functional applications and data processing of the processor by executing non-transitory software programs, instructions and modules stored in the memory, namely, implements the cooking control method in the above method embodiments.
The memory may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created by the processor, and the like. Further, the memory may include high speed random access memory, and may also include non-transitory memory, such as at least one magnetic disk storage device, flash memory device, or other non-transitory solid state storage device. In some embodiments, the memory optionally includes memory located remotely from the processor, and such remote memory may be coupled to the processor via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.
The one or more modules are stored in the memory and, when executed by the processor, perform a cooking control method as in the embodiment of fig. 1-2.
The specific details of the cooking apparatus can be understood by referring to the corresponding descriptions and effects in the embodiments shown in fig. 1 to fig. 2, and are not described herein again.
In order to illustrate that the cooking control method provided by the embodiment of the present invention has a better effect than controlling the heating device and the steam generating device to alternately operate under a high temperature condition, experimental examples 1 to 3 are provided.
In experimental examples 1 to 3, in order to reduce the problem of inconsistent salt reduction effects due to different food material properties, standard food materials were selected and tested. The standard food material manufacturing method comprises the following steps: the chicken breast and 10% salt by weight of the chicken breast are ground by a meat grinder and mixed evenly, 10g of ground chicken breast is pressed into slices with the thickness of about 0.5cm by a rectangular mould with the thickness of 3cm by 5cm, and the slices are cooked under the test conditions. The food was tested for salt content after cooking. The salt content is detected by GB 5009.44 determination of chloride in food safety national standard.
The salinity reduction rate was calculated using the following formula:
experimental example 1
Inventive example 1: and starting the steam generator, wherein the steam generator starts to work at a duty ratio of 50:10 respectively, and meanwhile, the heating pipes in the steam oven and the steam generator work alternately at a duty ratio of 10:50 until the temperature reaches a first preset temperature of 90 ℃. And when the cooking process reaches a first preset temperature, closing the steam generator, and opening a heating tube in the steaming oven for heating until the temperature reaches 210 ℃. After the cooking temperature reached 210 ℃, the temperature was maintained by heating the tube until 15 min.
The control method of the common roasting comprises the following steps: the steam generator was not turned on and cooking was carried out for 15min only by heating the tube at 210 ℃.
The salt reduction effect of the control method of example 1 was compared with that of the ordinary baking control method to obtain table 1.
Table 1 comparison of the salt-reducing effect of example 1 with ordinary roasting
Experimental example 2
The control method of example 2 of the present invention is: and starting a steam generator, wherein the steam generator starts to work at a ratio of 10:50 in terms of space ratio, and heating pipes in the steam oven work alternately with the steam generator at a ratio of 50:10 until the temperature reaches a first preset temperature of 90 ℃. And when the cooking process reaches the first preset temperature, closing the steam generator, and opening a heating tube in the steam oven to heat until the temperature reaches 180 ℃ for 20 min.
The control method of comparative example 1 was: the heating tube is turned on to heat the steaming oven until 180 ℃. And after the temperature reaches 180 ℃, starting a steam generator to introduce steam into the steaming oven. When the current temperature is higher than or equal to 180 ℃, controlling the heating device to stop heating, and controlling the steam generator to start to work at a ratio of 10:50 respectively; and controlling the steam generator to stop working and controlling the heating device to start heating according to the current temperature of less than or equal to 180 ℃. Until the cooking time reaches 20 min.
The control method of comparative example 2 was: the heating tube is turned on to heat the steaming oven until 180 ℃. And after the temperature reaches 180 ℃, starting a steam generator to introduce steam into the steaming oven. When the current temperature is higher than or equal to 180 ℃, controlling the heating device to stop heating, and controlling the steam generator to start to work at a ratio of 30:30 and a ratio of 50:10 respectively; and controlling the steam generator to stop working and controlling the heating device to start heating when the current temperature is less than or equal to 180 ℃. Until the cooking time reaches 20 min.
The control method of comparative example 3 was: the heating tube is turned on to heat the steaming oven until 180 ℃. And after the temperature reaches 180 ℃, starting a steam generator to introduce steam into the steaming oven. When the current temperature is higher than or equal to 180 ℃, controlling the heating device to stop heating, and controlling the steam generator to start to work at a ratio of 50:10 respectively; and controlling the steam generator to stop working and controlling the heating device to start heating according to the current temperature of less than or equal to 180 ℃. Until the cooking time reaches 20 min.
The control method of comparative example 4 was: cooking temperature is 180 deg.C, and cooking time is 20 min.
The salt reduction effects of the control method of example 2 of the present invention and the control methods of comparative examples 1 to 4 were compared to obtain table 2.
TABLE 2 salt reduction Effect of different control methods
From the above results, it can be seen that the control method of example 2 of the present invention has a better salt reduction effect than the control methods of comparative examples 1 to 4. And under the same duty ratio working condition of the steam generator, the salt reducing effect of the embodiment 2 of the invention is better. The reason is that the control method of the comparative example can only adjust and control by increasing the duty ratio of the steam generator to improve the salt reduction effect, so that the water consumption is greatly increased, and the energy consumption of the whole machine operation is increased.
Experimental example 3
And starting the steam generator, wherein the steam generator starts to work at a duty ratio of 30:30, and the heating pipes in the steaming oven work alternately with the steam generator at a duty ratio of 30:30 until the temperature reaches a preset temperature. And when the cooking process reaches a first preset temperature, closing the steam generator, and opening a heating tube in the steam oven to heat until the temperature reaches 180 ℃. After the cooking temperature is reached, the temperature is maintained in a heating tube manner until 15, 20 and 25min is reached.
The salt reduction effect of the food under the condition of 3 duty cycles is respectively tested.
TABLE 3 salt reduction effect at different cooking times
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by a computer program, which can be stored in a computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. The storage medium may be a magnetic Disk, an optical Disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a Flash Memory (Flash Memory), a Hard Disk (Hard Disk Drive, abbreviated as HDD), a Solid State Drive (SSD), or the like; the storage medium may also comprise a combination of memories of the above kind.
Although the embodiments of the present invention have been described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations fall within the scope defined by the appended claims.
Claims (11)
1. A cooking control method applied to a cooking apparatus, the cooking apparatus comprising a heating chamber, a heating device and a steam generating device, the heating chamber being communicated with the steam generating device, the heating device being used for heating the heating chamber, the cooking control method comprising:
firstly, controlling the heating device and the steam generating device to work alternately, and monitoring a first temperature of the heating cavity until the first temperature reaches a preset first threshold value;
when the first temperature reaches the first threshold value, the steam generation device is switched off, and the heating cavity is continuously heated only by the heating device;
wherein the first threshold value is any value or any temperature interval between 80 ℃ and 100 ℃.
2. The cooking control method of claim 1, wherein the controlling the heating device and the steam generating device to alternately operate comprises:
and controlling the heating device and the steam generating device to work alternately by utilizing the first duty ratio of the heating device and the second duty ratio of the steam generating device.
3. The cooking control method of claim 1, wherein the controlling the heating device and the steam generating device to alternately operate comprises:
starting the steam generating device;
when the working time of the steam generating device reaches a preset first time, closing the steam generating device and starting the heating device;
when the working time of the heating device reaches the preset second time, closing the heating device and starting the steam generating device;
or, starting the heating device;
when the working time of the heating device reaches the preset second time, closing the heating device and starting the steam generating device;
and when the working time of the steam generating device reaches a preset first time, closing the steam generating device and starting the heating device.
4. The cooking control method of claim 3, wherein said turning off the steam generating device to heat the heating cavity only with the heating device when the first temperature reaches the first threshold value comprises:
when the first temperature reaches the first threshold value, the heating device is controlled to work continuously, and the steam generating device is not started when the working time of the heating device reaches a preset second time;
and when the first temperature reaches the first threshold value and the steam generating device is in a working state, closing the steam generating device and starting the heating device.
5. The cooking control method according to claim 1, further comprising, after turning off the steam generating device to heat the heating chamber only with the heating device:
acquiring a first temperature of the heating cavity;
when the first temperature reaches a preset third threshold value, controlling the working parameters of the heating device so as to maintain the first temperature of the heating cavity at the third threshold value.
6. The cooking control method of claim 5, further comprising, after controlling the operating parameter of the heating device to maintain the first temperature of the heating chamber at the third threshold:
acquiring the working time of the heating device;
and when the working time of the heating device reaches a preset third time, closing the heating device.
7. A cooking control device for a cooking apparatus, the cooking apparatus including a heating chamber, a heating device and a steam generating device, the heating chamber being in communication with the steam generating device, the heating device being for heating the heating chamber, the cooking control device comprising:
the first processing module is used for controlling the heating device and the steam generating device to work alternately and monitoring the first temperature of the heating cavity until the first temperature reaches a preset first threshold value;
the second processing module is used for turning off the steam generating device and heating the heating cavity only by using the heating device when the first temperature reaches the first threshold;
wherein the first threshold value is any value or any temperature interval between 80 ℃ and 100 ℃.
8. A cooking apparatus, characterized by comprising:
a heating cavity;
the heating device is used for heating the heating cavity;
the steam generating device is communicated with the heating device;
a memory and a processor, the heating device, the steam generating device, the memory and the processor being communicatively connected to each other, the memory having stored therein computer instructions, the processor executing the computer instructions to perform the cooking control method of any one of claims 1 to 6.
9. The cooking apparatus according to claim 8, further comprising a temperature detection device; the temperature sensing device is disposed in the heating chamber and is in communication with the memory and/or the processor.
10. The cooking apparatus of claim 8, wherein the cooking apparatus is a steamer.
11. A computer-readable storage medium storing computer instructions for causing a computer to execute the cooking control method according to any one of claims 1 to 6.
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| CN113261861B (en) * | 2021-05-14 | 2023-08-11 | 深圳市晨北科技有限公司 | Heating control method and device, equipment and storage medium |
| CN113576270A (en) * | 2021-07-23 | 2021-11-02 | 珠海格力电器股份有限公司 | Cooking device control method and device, controller and cooking device |
| CN116059108A (en) * | 2021-11-01 | 2023-05-05 | 广东美的生活电器制造有限公司 | Chinese medicinal material processing method, cooking equipment, device and storage medium |
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