CN114052463A

CN114052463A - Control method, control device, food processing appliance, and storage medium

Info

Publication number: CN114052463A
Application number: CN202010758358.6A
Authority: CN
Inventors: 黄韦铭; 刘化勇; 罗飞龙; 羊小亮; 曾东; 吴良柳
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-07-31
Filing date: 2020-07-31
Publication date: 2022-02-18

Abstract

The invention provides a control method, a control device, a food material processing appliance and a storage medium. The control method comprises the following steps: acquiring characteristic information of food materials in the accommodating part; and controlling the flavoring device to process the food in the accommodating part according to the characteristic information of the food so as to improve the cooking fragrance. According to the control method of the food material processing appliance, the flavoring device can be controlled to process the food material in the accommodating part, so that the cooking flavor of the food material is improved, the taste quality of the old rice can be improved, and the use experience of a user is improved.

Description

Control method, control device, food processing appliance, and storage medium

Technical Field

The present invention relates to the technical field of kitchen appliances, and in particular, to a control method, a control device, a food material processing appliance, and a computer-readable storage medium.

Background

Food materials such as rice and the like can release stale substances in the cooking process, and the taste and quality of the food are influenced. Especially, the longer the storage time (for example, food materials such as aged rice) is, the more the released aged flavor substances are, the more serious the influence on the taste of the food is. The existing food material processing device cannot process food materials correspondingly, so that the cooked food materials are full of old taste, and the eating experience of users is influenced.

Disclosure of Invention

In order to solve at least one of the above technical problems, an object of the present application is to provide a control method.

Another object of the present application is to provide a control device.

It is a further object of the present application to provide a food material processing appliance.

It is yet another object of the present application to provide a computer-readable storage medium.

In order to achieve the above object, according to an embodiment of the first aspect of the present application, there is provided a control method adapted for a food material handling appliance including a receptacle and a flavouring arrangement, the control method including: acquiring characteristic information of food materials in the accommodating part; and controlling the flavoring device to process the food in the accommodating part according to the characteristic information of the food so as to improve the cooking fragrance.

According to the control method of the food material processing appliance, the aroma-increasing device can be controlled to process the food materials in the accommodating part, so that the cooking aroma of the food materials is improved, the taste quality of old rice can be improved, and the use experience of a user is improved.

In addition, the control method can also acquire the characteristic information of the food material in the cooking cavity and control the aroma-increasing device according to the characteristic information of the food material, so that the automatic operation of the aroma-increasing device is facilitated, the automation degree of a food material processing appliance is improved, the grade of a product is improved, and the use experience of a user is further improved; on the other hand also be convenient for come reasonable control adding fragtant device according to the characteristic information of eating the material, on the basis of guaranteeing to have better promotion fragrant smell effect, the energy saving shortens and processes for a long time.

In addition, the cooking appliance according to the above-mentioned embodiment of the present application may further have the following additional technical features:

according to some embodiments of the application, the process of controlling the aroma-increasing device to process the food material in the accommodating part according to the characteristic information of the food material so as to improve the cooking aroma comprises the following steps: and controlling the aroma-increasing device to activate the food in the accommodating part according to the characteristic information of the food so as to improve the cooking aroma.

In the embodiment, the flavoring device is used for activating the food in the accommodating part, so that the cooking flavor of the food can be improved. Specifically, the aroma enhancement device can be used for activating the food in the containing part, so that the content of odor substances in the cooking process is reduced, and the cooking aroma is improved. Specifically, the odor substances include stale substances. The food material activating process is to perform aging removing treatment on the food material, namely reduce the treatment process of the aging substances, so that the content of the aging substances in the cooking process is reduced, thereby improving the cooking fragrance and improving the taste of the cooked food material. Therefore, the food material processing device has the function of removing the old fragrance, and can remove the old fragrance substances of the food materials such as the old rice in the accommodating part, thereby achieving the effect of removing the old fragrance.

It is worth mentioning that the fragrancing means, namely: means for enhancing the flavor of the cooking. Further, any device capable of reducing the content of the odorous substance in the housing is an odorizing device, and the device does not depart from the design concept and the purpose of the present application, and therefore, the present application is within the scope of protection.

According to some embodiments of the present application, the process of acquiring characteristic information of the food material in the accommodating portion specifically includes: and receiving the input characteristic information of the food material.

According to the scheme, the characteristic information of the food material in the accommodating part is directly acquired in a mode of receiving the characteristic information of the food material input by the user, so that the simplification of a computer program of the food material processing device is facilitated, and the electric control fault probability is reduced.

In the above embodiment, the process of receiving the input characteristic information of the food material specifically includes: receiving characteristic information of manually input food materials; and/or receiving characteristic information of the food materials input by scanning the codes; and/or receiving characteristic information of the food material input by voice.

And manual input, namely inputting the characteristic information of the food material by adopting a manual input mode. The method is wide in application range, so that the characteristic information of the food materials can be conveniently judged by a user according to own experience, the characteristic information of the food materials can be conveniently defined by the user according to own taste requirements, and the characteristic information of the food materials obtained by other ways can be conveniently manually input by the user.

Sweep the sign indicating number input, adopt modes such as scanning two-dimensional code, bar code to input the characteristic information of eating the material promptly, this mode operation is comparatively convenient, accords with the rhythm and the demand of modern life.

The method has the advantages that voice input is realized, namely voice containing characteristic information of food materials is recorded, the voice can come from a user or can come from terminals such as a mobile phone, the operation is convenient, and the rhythm and the requirement of modern life are met.

In the above embodiment, the characteristic information of the food material includes a quality grade of the food material; and/or the characteristic information of the food material comprises the date of production of the food material.

The quality grade of the food material is positively correlated with the amount of stale flavor substances released by the food material during cooking, namely: the better the quality grade of the food material, the less the amount of stale substances; the worse the quality grade of the food material, the more the amount of stale flavor substances. Therefore, the aroma-increasing device is controlled according to the quality grade of the food material, and the logic is reasonable and reliable. And the operation parts such as buttons, knobs and operation interfaces corresponding to the quality grades of the food materials can be directly arranged for the user to operate, so that the user can input the characteristic information of the food materials directly by selecting the corresponding quality grades, and the operation is convenient.

The production date of the food material is directly related to the freshness of the food material, and the freshness of the food material is directly related to the quality grade of the food material. The earlier the production date is, the worse the freshness of the food material is, the worse the quality grade of the food material is, and the more stale substances are generated; the later the production date, the better the freshness of the food material, the better the quality grade of the food material, and the less stale material is produced. Therefore, the aroma enhancement device is controlled according to the production date of the food material, the logic is reasonable and reliable, the mode of obtaining the production date of the food material is simple, and the application range is wide.

In the above embodiment, the food material processing appliance includes a user interaction interface, and the process of receiving the input characteristic information of the food material includes: receiving input food material characteristic information through a user interaction interface; and/or the food material processing appliance is associated with a terminal, the terminal is used for inputting the characteristic information of the food material, and the process of receiving the input characteristic information of the food material comprises the following steps: and receiving the characteristic information of the food materials sent by the terminal.

When the food material processing apparatus comprises the user interaction interface, the user can directly operate on the user interaction interface of the food material processing apparatus to input the characteristic information of the food material, such as selecting the quality grade of the food material or inputting the production date of the food material, and the operation is convenient and easy to master.

When the food material processing appliance is associated with the terminal, the app associated with the food material processing appliance is installed on the terminal, and the user can input the characteristic information of the food material through the app interface of the mobile phone, the tablet computer, the computer and the like, so that the food material processing appliance can acquire the information. The scheme accords with the idea of intelligent home.

According to an embodiment of the application, the process of acquiring characteristic information of the food material in the accommodating part specifically includes: characteristic information of the food material in the accommodating part is detected.

This scheme obtains the characteristic information of the edible material in the portion of holding through the mode that detects, and is accurate reliable, is favorable to avoiding the user to lead to the maloperation because of reasons such as experience is not enough.

In one embodiment of the present application, the characteristic information of the food material comprises a composition of the food material; the process of detecting characteristic information of food material in the accommodating part includes: the composition of the food material in the containing part is detected.

After the food materials such as rice and the like are stored for a long time, some ingredients in the food materials are slowly decomposed, so that the ingredients of the food materials are changed. Therefore, by detecting the ingredients of the food materials, the freshness of the food materials, namely the quality grade of the food materials, can be determined, and the aroma-increasing device can be reasonably controlled according to the freshness or the quality grade of the food materials.

In one embodiment of the application, the characteristic information of the food material comprises the composition and/or concentration of the liquid within the containment; the process of detecting characteristic information of food material in the accommodating part includes: the composition and/or concentration of the liquid in the containing portion is detected.

When food materials such as rice are soaked in liquid such as water, stale substances released from the food materials are precipitated and dissolved in the liquid. Therefore, by detecting information such as the composition and concentration of the liquid in the storage part, the freshness or quality level of the food can be determined, and the flavoring device can be appropriately controlled according to the freshness or quality level of the food.

In one embodiment of the application, the characteristic information of the food material comprises the composition and/or content of the gas within the receptacle; the process of detecting characteristic information of food material in the accommodating part includes: the composition and/or content of the gas in the container portion is detected.

Stale flavor substances released from food materials such as rice are released in the form of gas during storage or cooking. Therefore, by detecting information such as the composition and the content of the gas in the storage part, the freshness or the quality level of the food can be determined, and the flavoring device can be appropriately controlled according to the freshness or the quality level of the food.

In the above embodiment, the process of detecting the composition and/or content of the gas in the containing portion includes: the composition and/or content of the gas within the receptacle is detected by a gas sensor.

The gas sensor is used for detecting the concentration and the components of gas, and the detection result is reliable and high in accuracy, so that the use reliability of the food material processing appliance is improved.

In one embodiment of the present application, the characteristic information of the food material comprises a photo of the food material; the process of detecting characteristic information of food material in the accommodating part includes: a photo of the food material in the containing part is obtained.

After food materials such as rice and the like are stored for a long time, the characteristics such as color, glossiness, lines and the like of the appearance of the food materials are changed, so that the appearance of the food materials is changed. Such as: the old rice turns yellow, and the new rice is white; the head part of the new rice has more white spots, while the old rice has almost no white spots; the new rice surface has no cracks or gaps, while the old rice surface may have cracks or gaps. Therefore, the freshness or quality grade of the food materials can be determined by collecting the photos of the food materials, and the aroma-increasing device is reasonably controlled according to the freshness or quality grade of the food materials.

In the above embodiment, the food material processing appliance is associated with a terminal, and the terminal is used for collecting photos of food materials; a process of obtaining a photo of a food material, comprising: receiving a photo of the food material sent by a terminal; and/or the food material processing appliance comprises an image acquisition device; a process of obtaining a photo of a food material, comprising: and collecting the photo of the food material through an image collecting device.

When the food material processing appliance is associated with the terminal, the terminal is provided with the camera and the app associated with the food material processing appliance, so that the terminal can collect the photos of the food materials and send the photos to the food material processing appliance through the app. The scheme conforms to the concept of smart home and the trend of modern life.

Alternatively, when the food material processing appliance includes an image capturing device, the photo of the food material may be captured directly by the image capturing device of the food material processing appliance. The scheme is convenient for realizing automatic execution of image acquisition operation and improves the automation degree of the food material processing appliance.

According to an embodiment of the application, the characteristic information of the food material comprises physical performance indexes of the food material; the process of detecting characteristic information of food material in the accommodating part includes: the physical performance index of the food material in the containing part is detected.

In the above embodiment, the physical property index of the food material includes any one of the following indexes or a combination of any multiple indexes: transmittance of food material, reflectance of food material, color of food material.

After the food materials such as rice and the like are stored for a long time, physical performance indexes of the food materials such as light transmittance, light reflection rate, color and the like can be changed. Therefore, by detecting the physical performance index of the food material, the freshness or quality grade of the food material can be determined, and the aroma-increasing device can be reasonably controlled according to the freshness or quality grade of the food material.

In any of the above embodiments, the characteristic information of the food material corresponds to at least one quality level; according to the edible material's characteristic information control flavouring device handle the edible material in the accommodation portion to promote the process of culinary art fragrant smell, specifically include: determining the quality grade of the food material in the accommodating part according to the characteristic information of the food material; the flavoring device is controlled according to the quality grade of the food material to process the food material in the accommodating part.

Along with the change of the quality grade of the food material, the characteristic information of the food material can be correspondingly changed. Therefore, according to the characteristic information of the food material, the quality grade of the food material can be determined. As before, control the aroma enhancement device according to the quality grade of the food material, the logic is reasonable and reliable.

In the above embodiment, the process of determining the quality level of the food material in the accommodating part according to the characteristic information of the food material includes: comparing the characteristic information of the food material with corresponding preset characteristic information, wherein the preset characteristic information has a corresponding relation with the quality grade of the food material; and determining the quality grade of the food material according to the comparison result.

Due to the food materials with different quality grades, the food materials have different characteristic information. Therefore, the characteristic information of the food materials with different quality levels can be classified in an inductive way through summarizing. In the using process, the characteristic information of the food materials in the containing part is compared with the corresponding preset characteristic information summarized and summarized, and the quality grade of the food materials is determined according to the comparison result.

In the above embodiment, the process of storing the preset food material characteristic information and comparing the characteristic information of the food material with the preset food material characteristic information by the food material processing appliance includes: comparing the characteristic information of the food material with preset food material characteristic information stored by a food material processing appliance; and/or the food material processing device is associated with the cloud end, and the process of comparing the characteristic information of the food material with the preset characteristic information of the food material comprises the following steps: and comparing the characteristic information of the food material with the preset food material characteristic information of the cloud.

When the food material processing appliance stores the preset food material characteristic information, the obtained characteristic information of the food material is directly compared with the preset characteristic information stored by the food material processing appliance.

Or, when the food material processing appliance is associated with the cloud, the obtained characteristic information of the food material may be compared with the preset characteristic information of the cloud. The scheme utilizes the data of the cloud, is favorable for reducing the data stored by the food material processing device, and is convenient for updating.

In the above embodiment, the fragrancing means have at least one operating mode; the process of controlling the flavoring device to treat the food material in the accommodating part according to the quality grade of the food material specifically comprises the following steps: and controlling the aroma adding device to operate according to an operation mode corresponding to the quality grade.

The aroma enhancement device operates according to the operation mode corresponding to the quality grade of the food materials, so that the effect of removing old aroma can be ensured, the energy consumption is saved, and the time is saved.

In the above embodiment, the number of quality levels is plural, the number of operation modes is plural, and the plural operation modes correspond to the plural quality levels one to one.

The quality grade of the food material is divided into a plurality of gears according to the scheme, such as two gears, three gears, four gears or more gears. Correspondingly, the modes of operation of the fragrancing means also have two, three, four or more. Therefore, the operation mode of the aroma-increasing device is matched with the quality grade of the food material in the cooking cavity, and energy waste caused by the adoption of a high-strength operation mode of the aroma-increasing device when the quality grade of the food material is better is avoided; and the method is also favorable for avoiding that when the quality grade of the food material is poor, the aroma adding device adopts a low-intensity operation mode, so that more stale substances are left, the stale removing effect is poor or the stale removing time is too long. Therefore, the scheme is favorable for saving energy and shortening the aging removing time under the condition of ensuring a better aging removing effect.

In the above embodiment, the plurality of quality levels includes a first quality level and a second quality level, the food material quality of the first quality level being better than the food material quality of the second quality level; the plurality of operating modes includes a first mode and a second mode; the process of controlling the operation of the aroma-increasing device according to the operation mode corresponding to the quality grade specifically comprises: controlling the aroma-increasing device to operate according to a first mode based on the quality grade of the food material as a first quality grade; controlling the aroma-increasing device to operate according to a second mode based on the quality grade of the food material as a second quality grade; and the processing intensity of the process of controlling the aroma-increasing device to operate according to the first mode to the food material is smaller than the processing intensity of the process of controlling the aroma-increasing device to operate according to the second mode to the food material.

The food flavoring device is obtained through a large number of experiments, the quality grade of the food material is divided into a first quality grade and a second quality grade, the requirement of removing the aged aroma of the food materials with different quality grades can be basically met, the operation modes of the flavoring device are relatively few, the computer program can be simplified, and the electric control fault risk can be reduced. Such as: the rice is classified into new rice and old rice according to quality grade, the rice stored for more than one year is called old rice, and the rice stored for less than one year is new rice.

In the above embodiment, the process of controlling the fragrancing means to operate according to the first mode comprises: controlling the operation of the aroma adding device for a first operation time; process for controlling the operation of fragrancing means according to a second mode, comprising: controlling the operation of the aroma adding device for a second operation time; wherein the first operation duration is less than the second operation duration; and/or controlling the operation of the fragrancing means according to a first mode comprising: controlling the operation of the aroma-increasing device for a first operation time; process for controlling the operation of fragrancing means according to a second mode, comprising: controlling the operation of the aroma-increasing device for a second operation time; wherein the first operation times are less than the second operation times; and/or controlling the operation of the fragrancing means according to a first mode comprising: controlling the aroma adding device to operate according to the first working power; process for controlling the operation of fragrancing means according to a second mode, comprising: controlling the aroma adding device to operate according to the second working power; wherein the first operating power is less than the second operating power.

Under the condition that the working power of the aroma adding device is equal, the operation time of the aroma adding device is prolonged, and the aging removing effect can be improved. Therefore, by increasing the operation time of the aroma adding device, the improvement of the aging removing strength is facilitated.

Under the condition that the single operation time of the aroma-increasing device is equal and the working power is equal, the operation times of the aroma-increasing device are increased, and the aging removing effect can be improved. Therefore, the increase of the operation times of the aroma adding device is beneficial to realizing the improvement of the aging removing strength.

Under the condition that the single operation time of the aroma adding device is equal and the operation times are equal, the working power of the aroma adding device is increased, and the aging removing effect can be improved. Therefore, by increasing the working power of the aroma adding device, the improvement of the aging removing strength is facilitated. When only one driving part (such as a fan or an air pump) of the flavoring device is provided, the working power of the flavoring device can be improved by increasing the working power of the driving part. When there are more than one drive elements of the fragrancing device, it is also possible to increase the operating power of the fragrancing device by increasing the number of drive elements that are activated.

In any of the above embodiments, the food processing appliance comprises a cooking appliance, the receptacle comprising a cooking cavity; the process of obtaining characteristic information of food materials in the accommodating part comprises the following steps: acquiring characteristic information of food materials in a cooking cavity; and/or the food material processing appliance comprises a storage appliance, and the accommodating part comprises a storage cavity; the process of obtaining characteristic information of food materials in the accommodating part comprises the following steps: and acquiring characteristic information of the food materials in the storage cavity.

The food material processing appliance can only comprise a cooking appliance, the accommodating part correspondingly comprises a cooking cavity, the aroma-increasing device is controlled by acquiring the characteristic information of food materials in the cooking cavity, and stale substances in the cooking cavity can be effectively reduced, so that the cooking aroma of the food materials is improved.

The food material processing appliance can only comprise a storage appliance, the accommodating part correspondingly comprises a storage cavity, the aroma-increasing device is controlled by acquiring the characteristic information of the food material in the storage cavity, the stale material in the storage cavity can be effectively reduced, and the aroma of the food material in the storage cavity after being transferred to the cooking cavity for cooking is improved.

Of course, the food material handling appliance may also comprise a cooking appliance comprising a feeding device and a storing appliance for feeding the cooking appliance through the feeding device. At this time, the characteristic information of the food material in the cooking cavity and/or the storage cavity may be acquired.

In any of the above embodiments, the food processing appliance comprises a cooking appliance, and the control method further comprises: receiving a cooking instruction; after receiving the cooking instruction, executing a step of acquiring characteristic information of the food material in the accommodating part; or receiving a cooking instruction after the step of acquiring the characteristic information of the food in the accommodating part is executed.

The flavoring device is operated in the cooking process, namely the flavoring device is operated after the cooking instruction is sent out, and the sequence of acquiring the characteristic information of the food materials in the cooking cavity and receiving the cooking instruction is not influenced. Therefore, the characteristic information of the food material may be acquired before or after the cooking instruction is received.

According to an embodiment of the second aspect of the present application, there is provided a control device adapted for a food material processing appliance, comprising: a memory storing a computer program; and a processor, which implements the steps of the control method according to any one of the embodiments of the first aspect when executing the computer program, so that the advantageous effects of any one of the embodiments described above are achieved, and are not described herein again.

According to an embodiment of the third aspect of the present application, there is provided a food material processing appliance comprising: an accommodating part for accommodating food materials; the flavoring device is used for processing the food materials in the accommodating part so as to improve the cooking flavor; the control device according to the embodiment of the second aspect is connected with the flavoring device, and is used for acquiring the characteristic information of the food material in the accommodating part and controlling the flavoring device to process the food material in the accommodating part according to the characteristic information of the food material.

The food material processing appliance provided by the embodiment of the third aspect of the application can control the aroma-increasing device to process the food material in the accommodating part, so that the cooking aroma of the food material is improved, the taste quality of the aged rice can be improved, and the use experience of a user is improved; the characteristic information of the food materials in the cooking cavity can be acquired, and the aroma-increasing device is controlled according to the characteristic information of the food materials, so that the automatic operation of the aroma-increasing device is facilitated, the automation degree of a food material processing appliance is improved, the grade of a product is improved, and the use experience of a user is further improved; on the other hand also be convenient for come reasonable control adding fragtant device according to the characteristic information of eating the material, on the basis of guaranteeing to have better promotion fragrant smell effect, the energy saving shortens and processes for a long time.

According to some embodiments of the present application, the flavouring device is in particular intended to activate the food material inside the containment portion, so as to promote the cooking flavour.

The flavouring device specifically can be used for the edible material in the activation accommodation portion to reduce the content of peculiar smell material among the culinary art process, in order to promote culinary art fragrance. Specifically, the odor substances include stale substances. The food material activating process is to perform aging removing treatment on the food material, namely reduce the treatment process of the aging substances, so that the content of the aging substances in the cooking process is reduced, thereby improving the cooking fragrance and improving the taste of the cooked food material.

According to some embodiments of the application, the food material processing appliance further comprises: and the receiving device is electrically connected with the control device and used for receiving the input characteristic information of the food material and sending the characteristic information to the control device.

The receiving device directly obtains the characteristic information of the food material in the accommodating part in a mode of receiving the characteristic information of the food material input by the user, which is beneficial to simplifying the computer program of the food material processing appliance, thereby reducing the probability of electric control failure.

According to some embodiments of the present application, the receiving device comprises a user interaction interface for receiving characteristic information of the inputted food material; or the receiving device comprises a communication device which is used for communicating with the terminal to receive the characteristic information of the food material transmitted by the terminal.

The receiving device may include a user interaction interface, and the user may directly perform an operation on the user interaction interface to input the characteristic information of the food material, such as selecting the quality grade of the food material or inputting the production date of the food material, which is convenient to operate and easy to grasp. The user interaction interface is provided with operation parts such as buttons, knobs and touch screens, and the operation parts are used for users to operate.

When the food material processing appliance is associated with the terminal, the receiving device correspondingly comprises a communication device which is communicated with the terminal, the terminal is provided with an app associated with the food material processing appliance, and a user can input the characteristic information of the food material through an app interface of the terminal such as a mobile phone, a tablet computer and a computer. The food processing appliance communicates with the terminal through the communication means and then acquires the information through the communication means. The scheme accords with the idea of intelligent home.

According to further embodiments of the present application, the food material processing appliance further comprises: and the detection device is electrically connected with the control device and used for detecting the characteristic information of the food material in the accommodating part and sending the characteristic information to the control device.

The detection device acquires the characteristic information of the food materials in the accommodating part in a detection mode, is accurate and reliable, and is beneficial to avoiding misoperation of a user due to reasons such as insufficient experience.

In the above embodiment, the detection means includes food component detection means for detecting the component of the food material in the containing section; and/or the detection means comprises liquid detection means for detecting the composition and/or concentration of the liquid within the containment; and/or the detection means comprises gas detection means for detecting the composition and/or content of the gas within the containment; and/or the detection device comprises an image acquisition device, and the image acquisition device is used for acquiring photos of the food materials in the accommodating part; and/or the detection device comprises a physical performance index detection device for detecting the physical performance index of the food material in the accommodating part.

After the food materials such as rice and the like are stored for a long time, some ingredients in the food materials are slowly decomposed, so that the ingredients of the food materials are changed. Therefore, the ingredient of the food material is detected by the food material ingredient detection device, so that the freshness of the food material, namely the quality grade of the food material, can be determined, and the aroma-increasing device can be reasonably controlled according to the freshness or the quality grade of the food material.

When food materials such as rice are soaked in liquid such as water, stale substances released from the food materials are precipitated and dissolved in the liquid. Therefore, the liquid detection device detects information such as the composition and concentration of the liquid in the storage part, so that the freshness or quality level of the food can be determined, and the aroma-increasing device can be appropriately controlled according to the freshness or quality level of the food.

Stale flavor substances released from food materials such as rice are released in the form of gas during storage or cooking. Therefore, the gas detection device detects information such as the composition and the content of the gas in the storage part, so that the freshness or the quality level of the food can be determined, and the aroma enhancement device can be appropriately controlled according to the freshness or the quality level of the food. The gas detection device comprises at least one gas sensor.

After food materials such as rice and the like are stored for a long time, the characteristics such as color, glossiness, lines and the like of the appearance of the food materials are changed, so that the appearance of the food materials is changed. Such as: the old rice turns yellow, and the new rice is white; the head part of the new rice has more white spots, while the old rice has almost no white spots; the new rice surface has no cracks or gaps, while the old rice surface may have cracks or gaps. Therefore, the image acquisition device is used for acquiring the photo of the food material, the freshness or quality grade of the food material can be determined, and the aroma-increasing device is reasonably controlled according to the freshness or quality grade of the food material.

After the food materials such as rice and the like are stored for a long time, physical performance indexes of the food materials such as light transmittance, light reflection rate, color and the like can be changed. Therefore, the physical performance index of the food material is detected by the physical performance index detection device, the freshness or quality grade of the food material can be determined, and the aroma-increasing device is reasonably controlled according to the freshness or quality grade of the food material.

In any of the above embodiments, the food material processing apparatus is provided with a control member, and the control member is connected with the aroma-increasing device and is used for controlling the aroma-increasing device.

The food material processing appliance is provided with a regulating and controlling part, so that a user can conveniently and manually open and close the aroma-increasing device or adjust the working parameters of the aroma-increasing device according to the requirement; and when the control device breaks down, the user can manually adjust the working parameters of the aroma-increasing device through the adjusting control, so that the normal operation of the aroma-increasing operation is ensured. The control member may be, but is not limited to, a knob, a key, a touch screen, and the like.

In any of the above embodiments, the food processing appliance comprises a cooking appliance, the receptacle comprising a cooking cavity; and/or the food processing appliance comprises a storage appliance and the receiving portion comprises a storage chamber.

Of course, the food material processing device may also include a cooking device and a storage device, and in this case, the food material processing device is equivalent to an intelligent cooking device, such as a full-automatic electric cooker. The cooking utensil comprises a feeding device, and the material storage utensil feeds materials to the cooking utensil through the feeding device. At this time, the characteristic information of the food material in the cooking cavity and/or the storage cavity may be acquired.

In some embodiments, the flavouring means is air exchange means for exchanging air with the containment portion to promote the cooking flavour.

The flavoring device adopts the air interchanger, and can utilize the air interchanger to promote the accommodating part to ventilate, so that at least one part of peculiar smell substances (such as stale substances released by food materials such as stale rice) in the accommodating part can be replaced by fresh air outside the accommodating part, thereby achieving the effect of removing stale aroma, obviously improving the cooking aroma of the food materials, improving the taste quality of the stale rice and improving the use experience of users.

In some embodiments, the housing is provided with a ventilation channel communicating with the outside atmosphere; the air exchange device is an air extraction device which is used for extracting air in the accommodating part so as to enable the accommodating part to suck air through the air exchange channel; or the air interchanger is an air blowing device which is used for blowing air into the accommodating part so as to exhaust the accommodating part through the air exchanging channel; or the ventilation device is a steam generating device which is used for conveying steam into the accommodating part so as to exhaust the accommodating part through the ventilation channel; or the air interchanger comprises a driving mechanism and an airflow disturbing piece connected with the driving mechanism; the airflow disturbance piece is used for disturbing the gas in the accommodating part so as to exchange the gas between the accommodating part and the external atmosphere; the driving mechanism is used for driving the airflow disturbance piece to rotate.

When the ventilation device is an air extraction device, the stale substances in the accommodating part can be extracted, the pressure in the accommodating part can be reduced, and the fresh air in the outside atmosphere can enter the accommodating part from the ventilation channel under the action of pressure difference, so that the aim of ventilating the accommodating part is fulfilled.

When the ventilation device is a blowing device, fresh air can be injected into the accommodating part, so that the pressure in the accommodating part is increased, the stale substances in the accommodating part can be discharged from the ventilation channel under the action of pressure difference, and the aim of ventilating the accommodating part is fulfilled. Therefore, the stale substances in the accommodating part are replaced by fresh air, so that the influence of the stale substances on the taste of the rice can be prevented, the stale flavor removing effect is achieved, the taste quality of the stale rice is improved, and the problem of poor smell of the stale rice is solved.

When the ventilation device is a steam generating device, the steam generating device can convey steam to the accommodating part, so that the air pressure in the accommodating part is increased, the stale substances in the accommodating part can be discharged through the ventilation channel, and the aim of ventilating the accommodating part is fulfilled.

When the air interchanger comprises the driving mechanism and the air flow disturbing piece, the driving mechanism can drive the air flow disturbing piece to rotate, and under the disturbance of the air flow disturbing piece, air in the accommodating part can flow, so that pressure difference is generated between the accommodating part and the external atmosphere, the accommodating part is enabled to exchange air with the external atmosphere, and the purpose of air interchange is achieved.

The ventilation channel can be a steam channel or a ventilation channel which is additionally arranged different from the steam channel.

According to an embodiment of the fourth aspect of the present application, there is provided a computer-readable storage medium, on which a computer program is stored, and when the computer program is executed, the method of controlling according to any one of the embodiments of the first aspect is implemented, so that all the advantages of any one of the embodiments of the first aspect described above are achieved, and details are not repeated here.

In any of the above technical solutions, the cooking appliance may be, but is not limited to: electric cookers, electric pressure cookers, electric steamers, and the like.

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

Drawings

The above and/or additional aspects and advantages of the present application will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a schematic structural diagram of a cooking appliance provided in an embodiment of the present application;

fig. 2 is an exploded schematic view of a cooking appliance according to an embodiment of the present application;

FIG. 3 is a partial schematic structural view of the cooking appliance of FIG. 2;

fig. 4 is a schematic partial top view of a cooking appliance according to an embodiment of the present application;

fig. 5 is a schematic partial top view of a cooking appliance according to an embodiment of the present application;

fig. 6 is a schematic structural diagram of a cooking appliance provided in an embodiment of the present application;

fig. 7 is a partial structural schematic view of a cooking appliance provided in an embodiment of the present application;

FIG. 8 is a schematic flow chart diagram of a control method provided by an embodiment of the present application;

FIG. 9 is a partial flow diagram of a control method provided in an embodiment of the present application;

FIG. 10 is a schematic flow chart diagram of a control method provided by an embodiment of the present application;

FIG. 11 is a schematic flow chart diagram of a control method provided by an embodiment of the present application;

FIG. 12 is a schematic block diagram of a control device provided in one embodiment of the present application;

fig. 13 is a block diagram of a cooking appliance according to an embodiment of the present application.

Wherein, the correspondence between the reference numbers and the part names in fig. 1 to 7, 12 and 13 is:

1 containing part, 11 cover bodies, 111 inner covers, 112 face covers, 113 cover plates, 114 extraction openings, 115 exhaust openings, 116 steam valves, 1161 ventilation channels, 1162 ventilation openings, 1163 valve cavities, 12 pot bodies, 121 pot body assemblies, 122 inner pots, 123 heaters, 124 temperature measuring elements, 13 cooking cavities and 14 material storage cavities;

2, an aroma adding device, 20 a ventilation device, 21 a fan, 22 an air pump, 23 a control valve, 231 a pressing block, 232 balls, 233 sealing rings, 24 shock-absorbing pads, 25 an air duct, 26 a turbine, 27 a sealing element, 28 an air pipe, 29 a steam generating device, 290 a steam generator, 291 a steam pipe, 292 a steam nozzle, 293 a water tank, 208 a driving mechanism, 2081 an air flow disturbing piece, 2082 a driving piece, 2083 a first magnetic piece and 2084 a second magnetic piece;

3 control means, 302 memory, 304 processor;

4 receiving means, 402 user interaction interface, 404 communication means;

5 detection device, 502 gas sensor;

6, adjusting a control;

700 food processing appliance, 702 cooking appliance.

Detailed Description

In order that the above objects, features and advantages of the present application can be more clearly understood, the present application will be described in further detail with reference to the accompanying drawings and detailed description. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited by the specific embodiments disclosed below.

A food material processing appliance 700, a control method, a control apparatus 3, and a computer-readable storage medium according to some embodiments of the present application are described below with reference to fig. 1 to 13.

As shown in fig. 8, according to an embodiment of the first aspect of the present application, there is provided a control method, which is applied to a food material processing appliance 700, the food material processing appliance 700 comprising a containing part 1 and an aroma enhancing device 2. The control method comprises the following steps:

step S100: acquiring characteristic information of food materials in the accommodating part;

step S200: and controlling the flavoring device to process the food in the accommodating part according to the characteristic information of the food so as to improve the cooking fragrance.

According to the control method of the food material processing apparatus 700 provided by the embodiment of the first aspect of the present application, the flavoring device 2 can be controlled to process the food material in the accommodating portion 1, so as to improve the cooking flavor of the food material, thereby improving the taste quality of the old rice and improving the use experience of the user.

In addition, the control method can also acquire the characteristic information of the food material in the cooking cavity 13 and control the aroma-increasing device 2 according to the characteristic information of the food material, so that on one hand, the automatic operation of the aroma-increasing device 2 is facilitated, the specific automation degree of the food material processor is improved, the grade of a product is improved, and the use experience of a user is further improved; on the other hand also is convenient for come reasonable control adding fragtant device 2 according to the characteristic information of eating the material, on the basis of guaranteeing to have better promotion fragrant smell effect, the energy saving shortens for a long time to handle.

According to some embodiments of the present application, further, step S200 includes: and controlling the aroma-increasing device to activate the food in the accommodating part according to the characteristic information of the food so as to improve the cooking aroma.

In the present embodiment, the flavoring device 2 is used to activate the food material in the accommodating portion 1, so that the cooking flavor of the food material can be improved. In particular, the fragrancing means 2 can be used in particular to activate the ingredients inside the housing 1, so as to reduce the content of odorous substances during cooking and to improve the cooking flavour. Specifically, the odor substances include stale substances. The food material activating process is to perform aging removing treatment on the food material, namely reduce the treatment process of the aging substances, so that the content of the aging substances in the cooking process is reduced, thereby improving the cooking fragrance and improving the taste of the cooked food material.

Some stale substances emit unpleasant odor no matter the content of the stale substances is high or low, so that the content of the stale substances is reduced, the odor feeling of the cooked food can be reduced, and the aroma-increasing effect is realized. Some stale substances emit unpleasant odors at high levels and pleasant fragrances at low levels. Such as: when the content of hexanal exceeds 4.5. mu.g/kg, discomfort is given to the person, and when the content is less than 4.5. mu.g/kg, pleasure is given to the person. Therefore, the content of the substances is reduced, so that the peculiar smell of the cooked food can be reduced, the fragrance of the cooked food can be increased, and the fragrance increasing effect is realized.

It has been found that the surface of dehulled grains, such as rice, can oxidize to produce the stale materials described above. The category of stale substances includes: hexanal, 1-pentanol, octanal, decanal, benzaldehyde, 2-butanone, 2-pentanone, diisobutyl phthalate, 2, 3-dihydrobenzofuran, indole, 2-pentylfuran, 2-butyl-1-octanol, 2, 6-di-tert-butyl-p-cresol, 2, 6-di-tert-butyl-4-methylphenol, 2, 4-di-tert-butylphenol, p-vinylguaiacol, heptanal, nonanal, isopropyl myristate and the like, which cause the produced rice to have an stale flavor. In the following, aged rice, which is rice whose surface is oxidized after dehulling, will be described as an example. During the cooking process of the old rice, the old flavor substances are released in the form of gas, and the content of the old flavor substances can be reduced by means of ventilation. When the rice is soaked in water, the stale substances can be dissolved in water, and the stale substances can be discharged by discharging water, so that the content of stale substances can be reduced by discharging liquid. When the rice is polished, the stale material will be separated from the rice grains along with the pieces falling off the surface, so the stale material content can be reduced by subjecting the food material to a rubbing treatment. Of course, the content of the stale material in the container 1 may be reduced by decomposing or degrading the stale material in the container 1 by a chemical reaction.

It is worth mentioning that the fragrancing means 2, namely: means for enhancing the flavor of the cooking. Further, any device capable of reducing the content of the odorous substance in the housing part 1 is the odorizing device 2, and the device does not depart from the design concept and the purpose of the present application, and therefore, the present application is within the protection scope.

According to some embodiments of the present application, specifically, step S100 specifically includes: and receiving the input characteristic information of the food material.

According to the scheme, the characteristic information of the food material in the accommodating part 1 is directly obtained in a mode of receiving the characteristic information of the food material input by the user, so that the simplification of a computer program of the food material processing appliance is facilitated, and the electric control fault probability is reduced.

In an embodiment, the process of receiving the input characteristic information of the food material specifically includes: and receiving the characteristic information of the manually input food material. And manual input, namely inputting the characteristic information of the food material by adopting a manual input mode. The method is wide in application range, so that the characteristic information of the food materials can be conveniently judged by a user according to own experience, the characteristic information of the food materials can be conveniently defined by the user according to own taste requirements, and the characteristic information of the food materials obtained by other ways can be conveniently manually input by the user.

In another embodiment, the process of receiving the input characteristic information of the food material specifically includes: and receiving the characteristic information of the food material input by scanning the code. Sweep the sign indicating number input, adopt modes such as scanning two-dimensional code, bar code to input the characteristic information of eating the material promptly, this mode operation is comparatively convenient, accords with the rhythm and the demand of modern life.

In another embodiment, the process of receiving the input characteristic information of the food material specifically includes: and receiving characteristic information of the food material input by voice. The method has the advantages that voice input is realized, namely voice containing characteristic information of food materials is recorded, the voice can come from a user or can come from terminals such as a mobile phone, the operation is convenient, and the rhythm and the requirement of modern life are met.

Of course, the manual input, the code scanning input and the voice input are not mutually conflicted, and the three schemes can coexist.

In one embodiment, the characteristic information of the food material comprises a quality rating of the food material.

The quality grade of the food material is positively correlated with the amount of stale flavor substances released by the food material during cooking, namely: the better the quality grade of the food material, the less the amount of stale substances; the worse the quality grade of the food material, the more the amount of stale flavor substances. Therefore, the aroma-increasing device 2 is controlled according to the quality grade of the food material, and the logic is reasonable and reliable. And the operation parts such as buttons, knobs and operation interfaces corresponding to the quality grades of the food materials can be directly arranged for the user to operate, so that the user can input the characteristic information of the food materials directly by selecting the corresponding quality grades, and the operation is convenient.

In another embodiment, the characteristic information of the food material comprises a date of production of the food material.

The production date of the food material is directly related to the freshness of the food material, and the freshness of the food material is directly related to the quality grade of the food material. The earlier the production date is, the worse the freshness of the food material is, the worse the quality grade of the food material is, and the more stale substances are generated; the later the production date, the better the freshness of the food material, the better the quality grade of the food material, and the less stale material is produced. Therefore, the aroma-increasing device 2 is controlled according to the production date of the food material, the logic is reasonable and reliable, the mode of obtaining the production date of the food material is simple, and the application range is wide.

In one embodiment, as shown in fig. 13, the food material processing appliance 700 comprises a user interaction interface 402, and the process of receiving characteristic information of an input food material comprises: and receiving the input food material characteristic information through a user interaction interface.

When the food material processing apparatus 700 comprises the user interaction interface 402, the user can directly operate on the user interaction interface 402 of the food material processing apparatus 700 to input the characteristic information of the food material, such as selecting the quality grade of the food material or inputting the production date of the food material, which is convenient to operate and easy to grasp.

In another embodiment, the food material processing appliance 700 is associated with a terminal for inputting characteristic information of food material, and the process of receiving the input characteristic information of food material includes: and receiving the characteristic information of the food materials sent by the terminal.

When the food material processing appliance 700 is associated with a terminal, the terminal is provided with an app associated with the food material processing appliance 700, and a user can input characteristic information of food material through an app interface of the terminal such as a mobile phone, a tablet computer, a computer, and the like, so that the food material processing appliance 700 can acquire the information. The scheme accords with the idea of intelligent home.

According to other embodiments of the present application, step S100 specifically includes: characteristic information of the food material in the accommodating part is detected.

This scheme obtains the characteristic information of the edible material in the portion of accommodating 1 through the mode that detects, and is accurate reliable, is favorable to avoiding the user to lead to the maloperation because of reasons such as experience is not enough.

In one embodiment of the present application, the characteristic information of the food material comprises the composition of the food material. The process of detecting characteristic information of food material in the accommodating part includes: the composition of the food material in the containing part is detected.

After the food materials such as rice and the like are stored for a long time, some ingredients in the food materials are slowly decomposed, so that the ingredients of the food materials are changed. Therefore, by detecting the composition of the food material, the freshness of the food material, i.e. the quality level of the food material, can be determined, and the aroma-increasing device 2 can be controlled reasonably according to the freshness or quality level of the food material.

In another embodiment of the present application, the characteristic information of the food material comprises the composition and/or concentration of the liquid inside the containing part 1. The process of detecting characteristic information of food material in the accommodating part includes: the composition and/or concentration of the liquid in the containing part 1 are detected.

When food materials such as rice are soaked in liquid such as water, stale substances released from the food materials are precipitated and dissolved in the liquid. Therefore, by detecting information such as the composition and concentration of the liquid in the storage unit 1, the freshness or quality level of the food can be specified, and the flavoring device 2 can be appropriately controlled according to the freshness or quality level of the food.

In yet another embodiment of the present application, the characteristic information of the food material comprises the composition and/or content of the gas inside the containing part 1. The process of detecting characteristic information of food material in the accommodating part includes: the composition and/or content of the gas in the container portion is detected.

Stale flavor substances released from food materials such as rice are released in the form of gas during storage or cooking. Therefore, by detecting information such as the composition and the content of the gas in the housing part 1, the freshness or the quality level of the food can be specified, and the aroma enhancing device 2 can be appropriately controlled according to the freshness or the quality level of the food.

The gas sensor 502 is a sensor for detecting the concentration and the composition of the gas, and the detection result is reliable and highly accurate, which is advantageous for improving the reliability of the food material processor 700.

In yet another embodiment of the present application, the characteristic information of the food material comprises a photo of the food material. The process of detecting characteristic information of food material in the accommodating part includes: a photo of the food material in the containing part is obtained.

After food materials such as rice and the like are stored for a long time, the characteristics such as color, glossiness, lines and the like of the appearance of the food materials are changed, so that the appearance of the food materials is changed. Such as: the old rice turns yellow, and the new rice is white; the head part of the new rice has more white spots, while the old rice has almost no white spots; the new rice surface has no cracks or gaps, while the old rice surface may have cracks or gaps. Therefore, by collecting the photo of the food material, the freshness or quality grade of the food material can be determined, and the flavoring device 2 can be reasonably controlled according to the freshness or quality grade of the food material.

In the above embodiment, the food material processing appliance 700 is associated with a terminal for capturing a photograph of the food material. A process of obtaining a photo of a food material, comprising: and receiving the photo of the food material sent by the terminal.

When the food material processing appliance 700 is associated with the terminal, the terminal is installed with a camera and an app associated with the food material processing appliance 700, so that a photo of the food material can be collected by the terminal and transmitted to the food material processing appliance 700 through the app. The scheme conforms to the concept of smart home and the trend of modern life.

Alternatively, the food material processing appliance 700 comprises an image capturing device. A process of obtaining a photo of a food material, comprising: and collecting the photo of the food material through an image collecting device.

When the food material processing utensil 700 includes an image capturing device, a photograph of the food material may also be captured directly by the image capturing device of the food material processing utensil 700. The scheme is convenient for realizing automatic execution of image acquisition operation, and improves the automation degree of the food material processing appliance 700.

In yet another embodiment of the present application, the characteristic information of the food material comprises a physical property index of the food material. The process of detecting characteristic information of food material in the accommodating part includes: the physical performance index of the food material in the containing part is detected.

After the food materials such as rice and the like are stored for a long time, physical performance indexes of the food materials such as light transmittance, light reflection rate, color and the like can be changed. Therefore, by detecting the physical property index of the food material, the freshness or quality level of the food material can be determined, and the aroma-increasing device 2 can be reasonably controlled according to the freshness or quality level of the food material.

In any of the above embodiments, the characteristic information of the food material corresponds to at least one quality level. As shown in fig. 9, step S200 specifically includes:

step S202: determining the quality grade of the food material in the accommodating part according to the characteristic information of the food material;

step S204: the flavoring device is controlled according to the quality grade of the food material to process the food material in the accommodating part.

Along with the change of the quality grade of the food material, the characteristic information of the food material can be correspondingly changed. Therefore, according to the characteristic information of the food material, the quality grade of the food material can be determined. As before, the aroma-increasing device 2 is controlled according to the quality grade of the food material, and the logic is reasonable and reliable.

Such as: when the quality grade of the food material is better (the freshness is higher), the flavoring device 2 operates for a shorter time and/or with lower power and/or for a fewer times, so that the stale substances can be removed, and the aim of producing the best flavor from the live rice is fulfilled. When the quality grade of the food material is poor (the freshness is low), the flavoring device 2 needs to operate for a longer time and/or with higher power and/or for a plurality of times to discharge the stale flavor substances, so as to achieve better stale flavor removing and generating effects. Therefore, the food materials with different quality grades can be guaranteed to have a good effect of removing the old fragrance, and the problems that the waiting time of a user is long and more electric energy is wasted due to the fact that the processing time of the food materials with the better quality grades is too long are avoided.

In the above embodiment, step S202 includes:

comparing the characteristic information of the food material with corresponding preset characteristic information, wherein the preset characteristic information has a corresponding relation with the quality grade of the food material;

and determining the quality grade of the food material according to the comparison result.

Due to the food materials with different quality grades, the food materials have different characteristic information. Therefore, the characteristic information of the food materials with different quality levels can be classified in an inductive way through summarizing. In the using process, the characteristic information of the food materials in the containing part 1 is compared with the corresponding preset characteristic information summarized and summarized, and the quality grade of the food materials is determined according to the comparison result.

In one embodiment, the food material processing apparatus 700 stores preset food material characteristic information, and the process of comparing the characteristic information of the food material with the preset food material characteristic information includes:

and comparing the characteristic information of the food material with the preset food material characteristic information stored in the food material processing appliance.

In another embodiment, the food material processing apparatus 700 is associated with a cloud, and the process of comparing the characteristic information of the food material with the preset characteristic information of the food material includes:

and comparing the characteristic information of the food material with the preset food material characteristic information of the cloud.

When the food material processing apparatus 700 stores the preset food material feature information, the obtained feature information of the food material may be directly compared with the preset feature information stored in the food material processing apparatus 700. Alternatively, when the food material processing apparatus 700 is associated with the cloud, the obtained characteristic information of the food material may be compared with the preset characteristic information of the cloud. According to the scheme, the cloud data are utilized, so that the data stored in the food material processing appliance 700 are reduced, and the updating is facilitated. Of course, these two schemes are not mutually contradictory and can coexist.

In the above embodiment, the fragrancing means 2 have at least one operating mode. Step S204, specifically including:

and controlling the aroma adding device to operate according to an operation mode corresponding to the quality grade.

The aroma-increasing device 2 operates according to an operation mode corresponding to the quality grade of the food material, so that the effect of removing old aroma can be ensured, the energy consumption is saved, and the time is saved.

The quality grade of the food material is divided into a plurality of gears according to the scheme, such as two gears, three gears, four gears or more gears. Correspondingly, the modes of operation of the fragrancing device 2 also have two, three, four or more. Therefore, the operation mode of the aroma-increasing device 2 is matched with the quality grade of the food material in the cooking cavity 13, which is beneficial to avoiding energy waste caused by the adoption of a high-strength operation mode of the aroma-increasing device 2 when the quality grade of the food material is better; and is also favorable for avoiding the problems that when the quality grade of the food material is poor, the aroma adding device 2 adopts a low-intensity operation mode, so that the residual amount of stale substances is large, the stale removing effect is poor or the stale removing time is too long. Therefore, the scheme is favorable for saving energy and shortening the aging removing time under the condition of ensuring a better aging removing effect.

In the above embodiment, the plurality of quality levels includes a first quality level and a second quality level, and the food material quality of the first quality level is better than the food material quality of the second quality level. The plurality of operating modes includes a first mode and a second mode. Wherein, the process of controlling the operation of the aroma-increasing device according to the operation mode corresponding to the quality grade specifically comprises:

controlling the aroma-increasing device to operate according to a first mode based on the quality grade of the food material as a first quality grade;

and controlling the aroma-increasing device to operate according to a second mode based on the quality grade of the food material as a second quality grade.

And the processing intensity of the process of controlling the aroma-increasing device to operate according to the first mode to the food material is smaller than the processing intensity of the process of controlling the aroma-increasing device to operate according to the second mode to the food material.

The food flavoring device is obtained through a large number of experiments, the quality grade of the food material is divided into a first quality grade and a second quality grade, the requirement of removing the aged aroma of the food materials with different quality grades can be basically met, the operation modes of the flavoring device 2 are relatively few, the computer program is simplified, and the electric control fault risk is reduced. Such as: the rice is classified into new rice and old rice according to quality grade, the rice stored for more than one year is called old rice, and the rice stored for less than one year is new rice.

The processing intensity of the process of controlling the aroma-increasing device to operate according to the first mode to the food material is smaller than the processing intensity of the process of controlling the aroma-increasing device to operate according to the second mode:

1) process for controlling the operation of fragrancing means according to a first mode, comprising: and controlling the operation of the flavoring device for the first operation time. Process for controlling the operation of fragrancing means according to a second mode, comprising: and controlling the second operation time of the flavoring device. Wherein the first operating duration is less than the second operating duration.

In the case of equal operating power of the fragrancing devices 2, the operating duration of the fragrancing devices 2 increases, enabling the effect of getting rid of the old to be improved. Therefore, by increasing the operating time of the odorizing device 2, it is advantageous to achieve an increase in the strength of the staling.

2) Process for controlling the operation of fragrancing means according to a first mode, comprising: and controlling the operation of the flavoring device for the first operation time. Process for controlling the operation of fragrancing means according to a second mode, comprising: and controlling the second operation times of the flavoring device. Wherein the first number of operations is less than the second number of operations.

Under the condition that the single operation time of the aroma adding device 2 is equal and the working power is equal, the operation times of the aroma adding device 2 are increased, and the aging removing effect can be improved. Therefore, by increasing the number of operations of the fragrancing device 2, it is advantageous to achieve an increase in the strength of the dewetting.

3) Process for controlling the operation of fragrancing means according to a first mode, comprising: the aroma-increasing control device operates at a first operating power. Process for controlling the operation of fragrancing means according to a second mode, comprising: and controlling the aroma-increasing device to operate according to the second working power. Wherein the first operating power is less than the second operating power.

Under the condition that the single operation time of the aroma adding device 2 is equal and the operation times are equal, the working power of the aroma adding device 2 is increased, and the aging removing effect can be improved. Therefore, by increasing the operating power of the fragrancing means 2, it is advantageously possible to achieve an increase in the intensity of the dewetting. Wherein, when there is only one driving member (such as the fan 21 or the air pump 22) of the aroma adding device 2, the working power of the aroma adding device 2 can be increased by increasing the working power of the driving member. When there are a plurality of driving members of the fragrancing device 2, it is also possible to increase the operating power of the fragrancing device 2 by increasing the number of driving members that are opened.

In some embodiments, the food processing appliance 700 comprises a cooking appliance 702, as shown in fig. 1, the receptacle 1 comprises a cooking cavity 13. Step S100, comprising: characteristic information of food materials in the cooking cavity is obtained.

The food material processing apparatus 700 may only include the cooking appliance 702, and the accommodating portion 1 correspondingly includes the cooking cavity 13, and the aroma-increasing device 2 is controlled by acquiring the characteristic information of the food material in the cooking cavity 13, so that the stale material in the cooking cavity 13 can be effectively reduced, and the cooking aroma of the food material can be improved.

In further embodiments, the food material handler comprises in particular a storage means, the receptacle 1 comprising a storage chamber 14. The step S100 includes: and acquiring characteristic information of the food materials in the storage cavity.

The food material processing device 700 may only include a storage device, and the accommodating portion 1 correspondingly includes the storage cavity 14, and the flavoring device 2 is controlled by obtaining the characteristic information of the food material in the storage cavity 14, so as to effectively reduce the stale material in the storage cavity 14, and improve the flavor of the food material in the storage cavity 14 after being transferred to the cooking cavity 13 for cooking.

In further embodiments, the food processing appliance 700 comprises a cooking appliance 702 and a storage appliance, the cooking appliance 702 comprising a dosing device through which the storage appliance doses to the cooking appliance 702. At this time, the characteristic information of the food material inside the cooking chamber 13 and/or the stock cavity 14 may be acquired.

In any of the above embodiments, the food processing appliance 700 comprises a cooking appliance 702, and the control method further comprises: a cooking instruction is received.

Wherein the step of acquiring characteristic information of the food material in the containing part is executed after receiving the cooking instruction. Alternatively, the cooking instruction is received after the step of acquiring the characteristic information of the food in the housing portion is executed.

As the stale substances of the food materials such as rice and the like are mostly released in the heating process, the flavoring device 2 operates in the cooking process, namely after the cooking instruction is sent, and the sequence of acquiring the characteristic information of the food materials in the cooking cavity 13 and receiving the cooking instruction is not influenced. Therefore, the characteristic information of the food material may be acquired before or after the cooking instruction is received.

As shown in fig. 12, according to an embodiment of the second aspect of the present application, there is provided a control device 3 adapted to a food material processing appliance 700, including: a memory 302 and a processor 304. The memory 302 stores a computer program. The steps of the control method according to any of the embodiments of the first aspect are implemented when the processor 304 executes the computer program, so that the advantageous effects of any of the embodiments described above are achieved, and are not described herein again.

As shown in fig. 13, according to an embodiment of the third aspect of the present application, there is provided a food material processing appliance 700 comprising: a containing part 1, fragrancing means 2 and control means 3 as in the embodiment of the second aspect.

Specifically, the accommodating portion 1 is for accommodating food materials. The flavouring device 2 is used for processing the food material in the containing part 1 so as to improve the cooking fragrance. The control device 3 is connected to the flavoring device 2, and is configured to obtain characteristic information of the food material in the accommodating portion 1, and control the flavoring device 2 to treat the food material in the accommodating portion 1 according to the characteristic information of the food material.

The food material processing apparatus 700 provided by the embodiment of the third aspect of the present application can control the flavoring device 2 to process the food material in the accommodating portion 1, so as to improve the cooking flavor of the food material, thereby improving the taste quality of the aged rice and improving the use experience of the user; the characteristic information of the food material in the cooking cavity 13 can be acquired, and the aroma-increasing device 2 is controlled according to the characteristic information of the food material, so that the automatic operation of the aroma-increasing device 2 is facilitated, the automation degree of the food material processing appliance 700 is improved, the grade of a product is improved, and the use experience of a user is further improved; on the other hand also is convenient for come reasonable control adding fragtant device 2 according to the characteristic information of eating the material, on the basis of guaranteeing to have better promotion fragrant smell effect, the energy saving shortens for a long time to handle.

According to some embodiments of the present application, the fragrancing means 2 are particularly intended to activate the ingredients inside the containing portion 1 in order to promote the cooking aroma.

The flavoring device 2 can be used for activating the food material in the accommodating part 1, so that the content of odor substances emitted by the food material in the cooking process is reduced, and the cooking fragrance is improved. Specifically, the odor substances include stale substances. Thus, the food material treating appliance 700 has an added function of removing stale flavor, and can remove stale flavor substances of food materials such as stale rice in the container 1, thereby achieving a stale flavor removing effect.

According to some embodiments of the present application, as shown in fig. 13, the food material processing appliance 700 further comprises: a receiving device 4. The receiving device 4 is electrically connected to the control device 3, and is configured to receive the input characteristic information of the food material and send the characteristic information to the control device 3.

The receiving device 4 obtains the characteristic information of the food material in the accommodating part 1 directly by receiving the characteristic information of the food material input by the user, which is beneficial to simplifying the computer program of the food material processing apparatus 700, thereby reducing the probability of electric control failure.

In one embodiment, in particular, as shown in fig. 13, the receiving device 4 comprises a user interaction interface 402, the user interaction interface 402 is used for receiving characteristic information of the inputted food material.

The receiving apparatus 4 may include the user interaction interface 402, so that the user may directly perform an operation on the user interaction interface 402 to input characteristic information of the food material, such as selecting a quality grade of the food material or inputting a production date of the food material, which is convenient to operate and easy to grasp. The user interaction interface 402 is provided with operation portions such as buttons, knobs, and touch screens for user operation.

In another embodiment, as shown in fig. 13, the receiving device 4 comprises a communication device 404, and the communication device 404 is used for communicating with the terminal to receive the characteristic information of the food material transmitted by the terminal.

When the food material processing apparatus 700 is associated with a terminal, the receiving device 4 correspondingly includes a communication device 404 for communicating with the terminal, an app associated with the food material processing apparatus 700 is installed on the terminal, and a user can input characteristic information of food material through an app interface of the terminal such as a mobile phone, a tablet computer, a computer, and the like. The food processing appliance 700 communicates with the terminal via the communication means 404 and obtains this information via the communication means 404. The scheme accords with the idea of intelligent home.

According to further embodiments of the present application, as shown in fig. 13, the food material processing appliance 700 further comprises: and a detection device 5. The detection device 5 is electrically connected to the control device 3, detects characteristic information of the food material in the containing portion 1, and transmits the characteristic information to the control device 3.

The detection device 5 obtains the characteristic information of the food material in the accommodating part 1 in a detection mode, is accurate and reliable, and is beneficial to avoiding misoperation caused by reasons such as insufficient experience of a user.

In one embodiment, the detection means 5 comprises food ingredient detection means for detecting the ingredient of the food material within the receptacle 1. After the food materials such as rice and the like are stored for a long time, some ingredients in the food materials are slowly decomposed, so that the ingredients of the food materials are changed. Therefore, by detecting the ingredient of the food material by the food material ingredient detecting device, the freshness of the food material, that is, the quality grade of the food material can be determined, and the flavoring device 2 can be reasonably controlled according to the freshness or the quality grade of the food material. The food ingredient detection device may be specifically, but is not limited to: IR (fourier transform infrared spectrometer), NMR (nuclear magnetic resonance spectrometer), MS (mass spectrometer), IC (ion chromatograph), ICP (inductively coupled plasma emission spectrometer), XRF (X-ray fluorescence spectrometer), XRD (X-ray diffraction analyzer), GCMS (gas chromatography-mass spectrometer), Py-GCMS (pyrolysis gas chromatography-mass spectrometer), TGA (thermal gravimetric analyzer), and the like.

In one embodiment, the detection means 5 comprises liquid detection means for detecting the composition and/or concentration of the liquid inside the containing part 1. When food materials such as rice are soaked in liquid such as water, stale substances released from the food materials are precipitated and dissolved in the liquid. Therefore, by detecting information such as the composition and concentration of the liquid in the storage unit 1 by the liquid detection device, the freshness or quality level of the food can be specified, and the aroma enhancement device 2 can be appropriately controlled according to the freshness or quality level of the food. The liquid detection device may be specifically, but is not limited to: a liquid component analyzer, an ultraviolet-visible spectrophotometer, an atomic absorption spectrometer, a fluorescence spectrometer and an atomic emission spectrometer.

In one embodiment, the detection means 5 comprise gas detection means for detecting the composition and/or content of the gas inside the containment portion 1. Stale flavor substances released from food materials such as rice are released in the form of gas during storage or cooking. Therefore, by detecting information such as the composition and the content of the gas in the housing unit 1 by the gas detection device, the freshness or the quality level of the food can be specified, and the aroma enhancement device 2 can be appropriately controlled according to the freshness or the quality level of the food. The gas detection apparatus includes at least one gas sensor 502.

In one embodiment, the detection device 5 comprises an image capturing device for capturing a picture of the food material inside the receptacle 1. After food materials such as rice and the like are stored for a long time, the characteristics such as color, glossiness, lines and the like of the appearance of the food materials are changed, so that the appearance of the food materials is changed. Such as: the old rice turns yellow, and the new rice is white; the head part of the new rice has more white spots, while the old rice has almost no white spots; the new rice surface has no cracks or gaps, while the old rice surface may have cracks or gaps. Therefore, the image acquisition device is used for acquiring the photo of the food material, so that the freshness or quality grade of the food material can be determined, and the aroma-increasing device 2 is reasonably controlled according to the freshness or quality grade of the food material. The image acquisition device may specifically be a camera.

In one embodiment, the detection means 5 comprises physical performance index detection means for detecting a physical performance index of the food material inside the containing part 1. After the food materials such as rice and the like are stored for a long time, physical performance indexes of the food materials such as light transmittance, light reflection rate, color and the like can be changed. Therefore, the physical performance index of the food material is detected by the physical performance index detection device, so that the freshness or quality grade of the food material can be determined, and the aroma-increasing device 2 is reasonably controlled according to the freshness or quality grade of the food material. The physical property index detection device may specifically include, but is not limited to: spectrophotometers, spectrocolorimeters, and the like.

In any of the above embodiments, further, as shown in fig. 13, the food material processing apparatus 700 is provided with a regulating and controlling member 6, and the regulating and controlling member 6 is connected with the flavoring device 2 for regulating and controlling the flavoring device 2.

The food material processing appliance 700 is provided with the regulating and controlling part 6, so that a user can conveniently and manually open and close the aroma adding device 2 or adjust the working parameters of the aroma adding device 2 according to the requirement; and when the control device 3 fails, the user can manually adjust the working parameters of the aroma-increasing device 2 through the adjusting control 6, so that the normal operation of the aroma-increasing operation is ensured. The control member 6 may be, but is not limited to, a knob, a button, a touch screen, and the like.

In some embodiments, in particular, as shown in fig. 1, the food processing appliance 700 comprises a cooking appliance 702, the receptacle 1 comprising a cooking cavity 13.

In further embodiments, in particular, the food material processing appliance 700 comprises a holding appliance, the receptacle 1 comprising a holding cavity 14, as shown in fig. 13.

Of course, the food material processing apparatus 700 may also include a cooking appliance 702 and a storage appliance, in which case the food material processing apparatus 700 is equivalent to an intelligent cooking appliance 702, such as a fully automatic electric rice cooker. The cooking appliance 702 includes a feeding device through which a storage appliance feeds the cooking appliance 702. At this time, the characteristic information of the food material inside the cooking chamber 13 and/or the stock cavity 14 may be acquired.

In other words, cooking utensil 702 and storage utensil can be two products of components of a whole that can function independently, and cooking utensil mainly realizes the culinary art function this moment, and storage utensil mainly realizes the storage function, all can set up fragtant device and handle the edible material. The cooking appliance 702 and the material storage device may be a matched product, and the food material processing appliance can simultaneously realize a cooking function and a material storage function.

In some embodiments, in particular, fragrancing device 2 is a ventilation device 20, as shown in fig. 2. The ventilation device 20 is used to ventilate the accommodating part 1 to improve the cooking smell.

The flavoring device 2 adopts the ventilation device 20, and can promote the accommodating part 1 to ventilate by utilizing the ventilation device 20, so that at least one part of peculiar smell substances (such as stale substances released by food materials such as stale rice) in the accommodating part 1 can be replaced by fresh air outside the accommodating part 1, thereby achieving the effect of removing stale aroma, obviously improving the cooking aroma of the food materials, improving the taste quality of stale rice and improving the use experience of users.

Further, the accommodating portion 1 is provided with a ventilation passage 1161 communicating with the outside atmosphere, as shown in fig. 1.

Wherein, in one embodiment, the ventilation device 20 is an air pumping device for pumping out the air in the accommodating part 1 so as to suck the accommodating part 1 through the ventilation channel 1161.

When the ventilation device 20 is an air-extracting device, the stale substances in the housing part 1 can be extracted, the pressure in the housing part 1 is reduced, and the fresh air of the outside atmosphere enters the housing part 1 from the ventilation channel 1161 under the action of the pressure difference, so that the purpose of ventilating the housing part 1 is achieved.

In one embodiment, the ventilation device 20 is an air blowing device for blowing air into the receptacle 1 to exhaust the receptacle 1 through the ventilation channel 1161.

When the ventilation device 20 is an air blowing device, fresh air can be injected into the accommodating portion 1, which causes a pressure increase in the accommodating portion 1, and the stale substances in the accommodating portion 1 are discharged from the ventilation channel 1161 under the action of the pressure difference, thereby achieving the purpose of ventilating the accommodating portion 1. Therefore, the stale substances in the accommodating part 1 are replaced by fresh air, so that the stale substances can be prevented from influencing the taste of the rice, the stale flavor removing effect is achieved, the taste quality of the stale rice is improved, and the problem of poor smell of the stale rice is solved.

In one embodiment, ventilator 20 is a steam generator 29, as shown in fig. 6. The steam generating device 29 is used to supply steam into the accommodating part 1 to exhaust the accommodating part 1 through the ventilation passage 1161.

When the ventilation device 20 is the steam generating device 29, the steam generating device 29 can deliver steam to the accommodating part 1, so that the air pressure in the accommodating part 1 is increased, and the stale substances in the accommodating part 1 can be discharged through the ventilation channel 1161, thereby achieving the purpose of ventilating the accommodating part 1.

Specifically, as shown in fig. 6, the accommodating part 1 includes a cooking cavity 13. The steam generation device 29 includes: a steam generator 290, a steam pipe 291, and a steam spray head 292. The steam generator 290 is connected to the control device 3. One end of the steam pipe 291 communicates with an outlet of the steam generator 290. A steam spray head 292 is provided at the ventilating opening 1162 and communicates with the other end of the steam pipe 291 for supplying steam to the cooking chamber 13.

The steam generating device 29 includes a steam generator 290, a steam pipe 291, and a steam spray head 292. The steam generator 290 is used to generate steam. The steam pipe 291 is used to deliver steam generated by the steam generator 290 to the steam nozzle 292, so as to properly arrange the position of the steam generator 290 as required to optimize the structure of the product. The steam nozzle 292 is used for spraying steam into the cooking cavity 13, which is beneficial to improving the spraying force of the steam, so that the food in the cooking cavity 13 can be stirred, the food in the cooking cavity 13 can be heated uniformly, and the precipitation and release of stale substances can be promoted.

Further, the steam generation device 29 further includes: a water tank 293 as shown in fig. 6. The water tank 293 is connected to the steam generator 290 for supplying water to the steam generator 290.

The water tank 293 is arranged to supply water to the steam generator 290, so that the service time of the steam generator 290 is prolonged, frequent water addition is avoided, and the use experience of a user is improved.

In one embodiment, ventilator 20 includes a drive mechanism 208 and an airflow disruption member 2081 coupled to drive mechanism 208, as shown in fig. 7. The gas flow disturbance device 2081 is used to disturb the gas in the housing part 1, so that the housing part 1 exchanges gas with the outside atmosphere. The driving mechanism 208 is used for driving the gas flow disturbance 2081 to rotate.

When the ventilation device 20 includes the driving mechanism 208 and the airflow disturbance member 2081, the driving mechanism 208 can drive the airflow disturbance member 2081 to rotate, and under the disturbance of the airflow disturbance member 2081, the gas in the accommodating portion 1 flows, so that a pressure difference is generated between the accommodating portion 1 and the external atmosphere, and the accommodating portion 1 and the external atmosphere are urged to exchange gas, thereby achieving the purpose of ventilation.

Further, the food processing appliance 700 comprises a cooking appliance 702, and the receptacle 1 comprises a cooking cavity 13. Cooking appliance 702 is provided with steam valve 116, steam valve 116 having a valve chamber 1163 and a venting port 1162, as shown in fig. 7. The vent 1162 communicates with the valve chamber 1163. The gas flow disturbance 2081 is arranged in the valve cavity 1163.

The gas flow disturbance 2081 is disposed in the valve cavity 1163 of the steam valve 116, when the driving mechanism 208 drives the gas flow disturbance 2081 to rotate, a negative pressure is generated in the valve cavity 1163, and the stale substances in the cooking cavity 13 are exhausted through the internal passage of the steam valve 116 under the action of the pressure difference. When the air flow disturbing member 2081 stops rotating, the pressure in the cooking cavity 13 is lower than the external atmospheric pressure, and external fresh air can enter the cooking cavity 13 through the internal passage of the steam valve 116, so as to achieve the purpose of air exchange, and at this time, the internal passage of the steam valve 116 is formed as an air exchange passage 1161.

Alternatively, a ventilation passage 1161 may be additionally provided on the cover 11, the stale substances in the cooking chamber 13 are exhausted through the internal passage of the steam valve 116, and the fresh air in the external atmosphere enters the cooking chamber 13 through the ventilation passage 1161. The breather 20 of this scheme is less, and the installation space that occupies is also less, is favorable to reducing the volume of product.

Of course, the airflow disruption member 2081 may also be disposed within the cooking chamber 13.

Further, the driving mechanism 208 is a magnetic driving mechanism.

The driving mechanism 208 adopts a magnetic driving mechanism, so that non-contact driving is convenient to realize, on one hand, the negative influence of steam on the driving mechanism 208 is prevented, and the service life and the use reliability of the driving mechanism 208 are improved; on the other hand, it is convenient to reasonably select the types of the specific components of the driving mechanism 208 and to reasonably arrange the positions of the specific components of the driving mechanism 208 according to needs so as to optimize the structure and performance of the cooking appliance 702.

Specifically, the magnetic drive mechanism includes: a driving member 2082, a first magnetic member 2083, and a second magnetic member 2084.

Specifically, the driving member 2082 is disposed outside the valve cavity 1163, and is fixedly connected to the driving member 2082, and is driven by the driving member 2082 to rotate.

The first magnetic part 2083 is arranged outside the valve cavity, is fixedly connected with the driving part 2082, and rotates under the driving of the driving part 2082.

A second magnetic member 2084 is disposed within the valve cavity.

Wherein the second magnetic member 2084 is connected with the gas flow disturbing member 2081, as shown in fig. 7.

Alternatively, the second magnetic member 2084 is configured as a part of the gas flow disturbing member 2081, and the second magnetic member 2084 is configured to rotate under the magnetic force of the first magnetic member 2083 to rotate the gas flow disturbing member 2081.

The magnetic driving mechanism 208 includes a driving member 2082, a first magnetic member 2083, and a second magnetic member 2084, and the gas flow disturbing member 2081 and the second magnetic member 2084 rotate synchronously. The driving member 2082 serves as a power source for providing rotational driving force. The first magnetic part is connected with the driving part 2082, rotates under the driving of the driving part 2082, generates a rotating magnetic field, and further acts on the second magnetic part 2084, so that the second magnetic part 2084 rotates to drive the air flow disturbing part 2081 to rotate synchronously. The driving piece 2082 and the first magnetic piece are arranged outside the valve cavity 1163, so that the driving piece 2082 and the first magnetic piece can be protected, and the steam is prevented from causing adverse effects on the driving piece 2082 and the first magnetic piece; the second magnetic part 2084 is arranged in the valve cavity 1163 and ensures that the second magnetic part and the gas flow disturbing part 2081 rotate synchronously.

The second magnetic member 2084 and the gas flow disturbing member 2081 may be two parts, as shown in fig. 7, and are fixedly connected together.

Alternatively, the second magnetic member 2084 and the gas flow disturbing member 2081 may also be the same component, and the second magnetic member 2084 is a part of the gas flow disturbing member 2081, for example, a plurality of blades of the gas flow disturbing member 2081 are made of a magnetic conductive material and interact with the first magnetic member 2083 as the second magnetic member 2084.

Specifically, the driving member 2082 is a motor, and the motor is disposed to be staggered with respect to the steam outlet of the steam valve 116. The first magnetic part 2083 is a permanent magnet, and the permanent magnet is arranged corresponding to the magnetic conduction part. A limiting shaft is arranged in the valve cavity 1163. The magnetic conduction piece is sleeved on the limiting shaft to drive the impeller to rotate around the limiting shaft.

The driving part 2082 is a motor, the first magnetic part 2083 is a permanent magnet, the second magnetic part 2084 adopts a magnetic conduction part, and the airflow disturbance part 2081 adopts an impeller, so that the structure and the principle are simpler. The motor is arranged in a staggered way with the steam outlet of the steam valve 116, so that the steam discharged from the steam valve 116 can be prevented from damaging the motor. A limit shaft is arranged in the valve cavity 1163, and the magnetic conduction piece is sleeved on the limit shaft, so that the magnetic conduction piece can be prevented from inclining or shifting in the rotating process, and the matching reliability of the magnetic conduction piece and the permanent magnet is improved.

Of course, the first magnetic part 2083 may also be an electromagnet, and the driving part 2082 may be used to drive the electromagnet to change its current so as to form a rotating magnetic field, or to drive the electromagnet to rotate so as to form a rotating magnetic field. The air flow disturbance part 2081 can also adopt a fan, and the second magnetic part 2084 can also adopt a permanent magnet.

The ventilation channel 1161 may be a steam channel, or a ventilation channel 1161 additionally disposed separately from the steam channel.

As will be appreciated by one skilled in the art, embodiments of the present application may be provided as a method, system, or computer program product. Accordingly, the present application may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present application may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.

The present application is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the application. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.

These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.

These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.

In any of the above embodiments, the cooking appliance may be, but is not limited to: electric cookers, electric pressure cookers, electric steamers, and the like.

Some embodiments are described below with reference to an electric cooker as an example.

Specific example 1 (as shown in fig. 1 to 3):

the existing rice on the market is generally divided into two types, one type is fresh rice in the season or the year, the other type is old rice (rice over one year), and if the old rice is not treated in the cooking process, the cooked rice can have other peculiar smells such as rice bran and the like.

In order to solve the above problem, the cooking utensil is provided with an aroma enhancement device 2. The odorant device 2 is specifically a ventilator 20. The ventilation device 20 changes the gas in the cooking cavity in the cooking process to realize the live rice, thereby achieving the effect of removing the old fragrance. Tests show that fresh rice can achieve the best effect of activating rice only by short-time gas replacement, but old rice needs longer-time gas replacement, and if the fresh rice is subjected to long-time gas replacement, the cooking time is prolonged, and resources such as electricity are wasted.

In order to solve the above problem, the present embodiment designs a control method, which determines to select a corresponding aging aroma removing program according to the freshness of the rice, so as to further solve the above problem.

Concretely, an electric cooker includes: a cooking body, flavouring means 2 and control means 3. The cooking body includes a cover body 11 and a pot body 12, and the cover body 11 includes a face cover 112, an inner cover 111, and a cover plate 113. The face cover 112 includes side gussets and a face plate. The inner cover 111 is located between the face cover 112 and the cover plate 113. The cover plate 113 is provided with a pumping port 114. The pot body 12 comprises a pot body assembly 121 and an inner pot 122, and the pot body assembly 121 comprises a heater 123 and a temperature measuring element 124 at the bottom. The cover 11 is provided with a steam valve 116, and a steam passage of the steam valve 116 forms a ventilation passage 1161.

The ventilator 20 is an air extractor. The air extraction means comprises a fan 21, an air duct 25 and a control valve 23, as shown in figure 3. A sealing member 27 is arranged between the fan 21 and the air duct 25, so that the sealing property between the fan 21 and the air duct 25 can be improved. A turbine 26 is provided in the air duct 25. The air extracting device is buckled with the cover body 11 or fixed together by screws. A shock absorption pad 24 is further arranged between the control valve 23 and the fan 21 and used for reducing vibration of the fan 21 during working, reducing noise and improving experience. The control valve 23 is a one-way valve, and specifically comprises a small ball 232, a pressing block 231 and a sealing ring 233, the pressing block 231 is provided with a through hole for air to pass through, the small ball 232 is positioned in the pressing block 231, and the through hole is blocked under the action of gravity; and the through hole is opened under the action of the air flow, so that the cooking cavity is communicated with the fan 21, and the air flow can enter the through hole of the pressing block 231 through the air suction port 114, then enter the fan 21 and further be discharged through the air exhaust port 115.

The working principle of the cooking appliance is as shown in fig. 10, firstly selecting the freshness of the rice or detecting the freshness of the rice, then selecting the cooking function to start working, and then selecting the corresponding aging removal and aroma enhancement program to control the aroma enhancement device 2. The method for acquiring the freshness of the rice is not limited to the following methods:

directly selecting the freshness of the rice on an electric cooker interface or a mobile phone app interface;

detecting the substance of the rice or the rice soup by the detection device, matching the freshness corresponding to the rice, and detecting the rice in the rice box;

the freshness of the rice is matched with the pictures of the database through the association of mobile phone photographing and app photographing or the photographing analysis of the camera of the electric cooker.

Specifically, the control method of the electric cooker comprises the following steps:

step S302: selecting the freshness of rice (such as old rice and fresh rice); or the rice detection device detects the freshness of the rice; or the mobile phone app or the camera scans the two-dimensional code to automatically input the rice production date, and the freshness degree of the rice is customized according to the date program; or the camera shoots the rice condition, and the rice freshness is judged by comparing the rice condition with the database picture.

Step S304: and selecting a cooking function and starting to work.

Step S306: according to the freshness of rice, different procedures for removing the old and increasing the aroma are selected to operate, and the general logic is that the old removing time of fresh rice is short and the old removing time of old rice is long.

Specific example 2:

the difference from the specific example 1 is that: as shown in fig. 10, the control method of the electric cooker comprises the following steps:

step S402: selecting a cooking function and starting working;

step S404: a rice or rice water detecting device for detecting freshness of rice (not limited to detecting rice in a pot or remaining rice in a rice bin);

step S406: according to the freshness of rice, different procedures for removing the old and increasing the aroma are selected to operate, and the general logic is that the old removing time of fresh rice is short and the old removing time of old rice is long.

Specific example 3 (shown in fig. 4):

the difference from the specific example 1 is that: the ventilator 20 is an air-blowing device.

The working principle is basically the same as that of embodiment 1, and will not be described herein again.

Specific example 4 (shown in fig. 5):

the difference from the specific example 1 is that: the ventilation device 20 includes an air pump 22, an air tube 28, and a control valve 23.

The working principle is the same as that of embodiment 1, and will not be described herein again.

Specific example 5:

the difference from the specific example 4 is that: the ventilator 20 is an air-blowing device.

In the present invention, the terms "first", "second", and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; the term "plurality" means two or more unless expressly limited otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; "coupled" may be direct or indirect through an intermediary. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description of the present invention, it is to be understood that the terms "upper", "lower", "left", "right", "front", "rear", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or unit must have a specific direction, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.

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

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

Claims

1. A control method applicable to a food material handling appliance, characterized in that it comprises a housing and flavouring means, the control method comprising:

acquiring characteristic information of food materials in the accommodating part;

and controlling the flavoring device to process the food in the accommodating part according to the characteristic information of the food so as to improve the cooking fragrance.

2. The method for controlling the flavoring device according to the characteristic information of the food material, wherein the process of controlling the flavoring device to process the food material in the accommodating part according to the characteristic information of the food material so as to improve the cooking flavor comprises the following steps:

and controlling the flavoring device to activate the food in the accommodating part according to the characteristic information of the food so as to improve the cooking fragrance.

3. The method according to claim 1, wherein the step of obtaining characteristic information of the food material in the accommodating portion specifically comprises:

and receiving the input characteristic information of the food material.

4. The control method according to claim 3, wherein the process of receiving the characteristic information of the input food material specifically comprises:

receiving characteristic information of manually input food materials; and/or

Receiving characteristic information of food materials input by scanning codes; and/or

And receiving characteristic information of the food material input by voice.

5. The control method according to claim 3,

the characteristic information of the food material comprises the quality grade of the food material; and/or

The characteristic information of the food material comprises the production date of the food material.

6. The control method according to claim 3,

the food material processing appliance comprises a user interaction interface, and the process of receiving the input characteristic information of the food material comprises the following steps: receiving the input food material characteristic information through the user interaction interface; and/or

The food material processing appliance is associated with a terminal, the terminal is used for inputting the characteristic information of the food material, and the process of receiving the input characteristic information of the food material comprises the following steps: and receiving the food material characteristic information sent by the terminal.

7. The method according to claim 1, wherein the step of obtaining characteristic information of the food material in the accommodating portion specifically comprises:

characteristic information of the food material in the accommodating part is detected.

8. The control method according to claim 7,

the characteristic information of the food material comprises ingredients of the food material;

the process of detecting characteristic information of the food material in the accommodating part comprises the following steps: the composition of the food material in the containing part is detected.

9. The control method according to claim 7,

the characteristic information of the food material comprises the composition and/or concentration of the liquid in the containing part;

the process of detecting characteristic information of the food material in the accommodating part comprises the following steps: the composition and/or concentration of the liquid in the containing part is detected.

10. The control method according to claim 7,

the characteristic information of the food material comprises the composition and/or content of gas in the containing part;

the process of detecting characteristic information of the food material in the accommodating part comprises the following steps: detecting a composition and/or content of the gas within the containment portion.

11. The control method according to claim 10, wherein the process of detecting the composition and/or content of the gas inside the container portion includes:

the composition and/or content of the gas within the receptacle is detected by a gas sensor.

12. The control method according to claim 7,

the characteristic information of the food material comprises a photo of the food material;

the process of detecting characteristic information of the food material in the accommodating part comprises the following steps: and acquiring a photo of the food material in the accommodating part.

13. The control method according to claim 12,

the food material processing appliance is associated with a terminal, and the terminal is used for collecting photos of the food materials; the process of obtaining the photo of the food material comprises the following steps: receiving the photo of the food material sent by the terminal; and/or

The food material processing appliance comprises an image acquisition device; the process of obtaining the photo of the food material comprises the following steps: and acquiring the photo of the food material through the image acquisition device.

14. The control method according to claim 7,

the characteristic information of the food material comprises physical performance indexes of the food material;

the process of detecting characteristic information of the food material in the accommodating part comprises the following steps: and detecting the physical performance index of the food material in the accommodating part.

15. The method according to claim 14, wherein the physical property index of the food material comprises any one or a combination of any plurality of indexes:

transmittance of food material, reflectance of food material, color of food material.

16. The control method according to any one of claims 1 to 15,

the characteristic information of the food material corresponds to at least one quality grade;

the process of controlling the flavoring device to treat the food in the accommodating part according to the characteristic information of the food so as to improve the cooking fragrance specifically comprises the following steps:

determining the quality grade of the food material in the accommodating part according to the characteristic information of the food material;

and controlling the flavoring device to treat the food in the accommodating part according to the quality grade of the food.

17. The method of claim 16, wherein the determining a quality level of the food material in the receptacle according to the characteristic information of the food material comprises:

18. The control method according to claim 17,

the food material processing device stores the preset food material characteristic information, and the process of comparing the characteristic information of the food material with the preset food material characteristic information comprises the following steps: comparing the characteristic information of the food material with the preset food material characteristic information stored by the food material processing appliance; and/or

The food material processing device is associated with the cloud, and the process of comparing the characteristic information of the food material with the preset characteristic information of the food material comprises the following steps: and comparing the characteristic information of the food material with the preset food material characteristic information of the cloud.

19. The control method according to claim 16,

said fragrancing means having at least one operating mode;

the process of controlling the flavoring device to treat the food material in the accommodating part according to the quality grade of the food material specifically comprises the following steps:

and controlling the flavoring device to operate according to the operation mode corresponding to the quality grade.

20. The control method according to claim 19,

the number of the quality grades is multiple, the number of the operation modes is multiple, and the multiple operation modes correspond to the multiple quality grades one to one.

21. The control method according to claim 19,

the plurality of quality grades comprise a first quality grade and a second quality grade, and the food material quality of the first quality grade is better than the food material quality of the second quality grade; the plurality of operating modes includes a first mode and a second mode;

the process of controlling the flavoring device to operate according to the operation mode corresponding to the quality grade specifically includes:

controlling the flavoring device to operate according to a first mode based on the quality grade of the food material as the first quality grade;

controlling the flavoring device to operate according to a second mode based on the quality grade of the food material as the second quality grade;

wherein the intensity of processing of the food material by the process of controlling the flavoring device to operate according to the first mode is smaller than the intensity of processing of the food material by the process of controlling the flavoring device to operate according to the second mode.

22. The control method according to claim 21,

said process of controlling said fragrancing means to operate according to said first mode, comprising: controlling the flavoring device to operate for a first operation time; said process of controlling said fragrancing means to operate according to said second mode, comprising: controlling the operation of the aroma adding device for a second operation time; wherein the first operating duration is less than the second operating duration; and/or

Said process of controlling said fragrancing means to operate according to said first mode, comprising: controlling the operation of the flavoring device for a first operation time; said process of controlling said fragrancing means to operate according to said second mode, comprising: controlling the operation of the flavoring device for a second operation time; wherein the first number of operations is less than the second number of operations; and/or

Said process of controlling said fragrancing means to operate according to said first mode, comprising: controlling the flavoring device to operate according to a first working power; said process of controlling said fragrancing means to operate according to said second mode, comprising: controlling the flavoring device to operate according to a second working power; wherein the first operating power is less than the second operating power.

23. The control method according to any one of claims 1 to 15,

the food processing appliance comprises a cooking appliance, and the accommodating part comprises a cooking cavity; the process of acquiring characteristic information of the food material in the accommodating part includes: acquiring characteristic information of food materials in the cooking cavity; and/or

The food material processing appliance comprises a storage appliance, and the accommodating part comprises a storage cavity; the process of acquiring characteristic information of the food material in the accommodating part includes: and acquiring characteristic information of the food materials in the storage cavity.

24. The control method according to any one of claims 1 to 15,

the food material processing appliance comprises a cooking appliance, and the control method further comprises: receiving a cooking instruction;

wherein the step of acquiring characteristic information of the food material in the accommodating part is performed after the cooking instruction is received; or

And receiving the cooking instruction after the step of acquiring the characteristic information of the food in the accommodating part is executed.

25. A control device adapted for use with a food material handling appliance, comprising:

a memory storing a computer program; and

a processor implementing the steps of the control method according to any one of claims 1 to 24 when executing the computer program.

26. Food material handling appliance, characterized in that it comprises:

an accommodating part for accommodating food materials;

the flavoring device is used for processing the food materials in the accommodating part so as to improve the cooking flavor;

the control device of claim 25, connected to the flavoring device, for obtaining characteristic information of the food material in the containing part, and controlling the flavoring device to process the food material in the containing part according to the characteristic information of the food material.

27. The food material handling appliance of claim 26,

the flavoring device is specifically used for activating the food material in the accommodating part so as to improve the cooking fragrance.

28. The food material handling appliance of claim 26, further comprising:

and the receiving device is electrically connected with the control device and used for receiving the input characteristic information of the food materials and sending the characteristic information to the control device.

29. The food material handling appliance of claim 28,

the receiving device comprises a user interaction interface, and the user interaction interface is used for receiving the characteristic information of the input food material; or

The receiving device comprises a communication device which is used for communicating with a terminal to receive the characteristic information of the food material sent by the terminal.

30. The food material handling appliance of claim 26, further comprising:

and the detection device is electrically connected with the control device, is used for detecting the characteristic information of the food materials in the accommodating part and sends the characteristic information to the control device.

31. The food material handling appliance of claim 30,

the detection device comprises a food material component detection device for detecting the component of the food material in the accommodating part; and/or

The detection means comprises liquid detection means for detecting the composition and/or concentration of the liquid in the containing portion; and/or

The detection device comprises a gas detection device for detecting the composition and/or content of the gas in the accommodating part; and/or

The detection device comprises an image acquisition device, and the image acquisition device is used for acquiring photos of the food materials in the accommodating part; and/or

The detection device comprises a physical performance index detection device, and the physical performance index detection device is used for detecting the physical performance index of the food material in the accommodating part.

32. The food material processing appliance of any one of claims 26 to 31,

the food material processing appliance is provided with a control component, and the control component is connected with the aroma adding device and used for controlling the aroma adding device.

33. The food material processing appliance of any one of claims 26 to 31,

the food processing appliance comprises a cooking appliance, and the accommodating part comprises a cooking cavity; and/or

The food material processing appliance comprises a storage appliance, and the accommodating part comprises a storage cavity.

34. The food material processing appliance of any one of claims 26 to 31,

the aroma enhancement device is a ventilation device, and the ventilation device is used for ventilating the accommodating part so as to improve the cooking aroma.

35. The food material handling appliance of claim 34,

the accommodating part is provided with a ventilation channel communicated with the outside atmosphere;

the air exhausting device is used for exhausting the air in the accommodating part so as to enable the accommodating part to suck air through the air ventilating channel; or

The air exchange device is an air blowing device and is used for blowing air into the accommodating part so as to exhaust the accommodating part through the air exchange channel; or

The air interchanger is a steam generating device which is used for conveying steam into the accommodating part so as to exhaust the accommodating part through the air interchanging channel; or

The air interchanger comprises a driving mechanism and an airflow disturbing piece connected with the driving mechanism; the airflow disturbing piece is used for disturbing the gas in the accommodating part so as to enable the accommodating part to exchange gas with the external atmosphere; the driving mechanism is used for driving the airflow disturbance piece to rotate.

36. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, implements the steps of the control method according to any one of claims 1 to 24.