WO2021058036A1 - 烹饪设备及其控制方法、计算机可读存储介质 - Google Patents

烹饪设备及其控制方法、计算机可读存储介质 Download PDF

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Publication number
WO2021058036A1
WO2021058036A1 PCT/CN2020/121372 CN2020121372W WO2021058036A1 WO 2021058036 A1 WO2021058036 A1 WO 2021058036A1 CN 2020121372 W CN2020121372 W CN 2020121372W WO 2021058036 A1 WO2021058036 A1 WO 2021058036A1
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Prior art keywords
temperature
cooking
steam generator
cooking cavity
baking
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PCT/CN2020/121372
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English (en)
French (fr)
Inventor
于华宁
马赤兵
周福昌
张智
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广东美的厨房电器制造有限公司
美的集团股份有限公司
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Publication of WO2021058036A1 publication Critical patent/WO2021058036A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers

Definitions

  • Trotter is also called pig's feet and pig's hand. Trotter is rich in collagen and has a lower fat content than fatty meat. Chinese medicine believes that trotters have therapeutic value. It can prevent and treat skin wrinkles, enhance skin elasticity and toughness, and is beneficial to delaying aging and promoting children's growth and development. Therefore, trotters are deeply loved by Chinese consumers. There are many ways to cook pig's feet, such as stewed pig's feet, braised pig's feet, marinated pig's feet, and roasted pig's feet. The traditional roasted pig's knuckles need to be stewed in a saucepan and then put into the oven for roasting.
  • the steps are complicated and require a variety of cooking utensils, and the roasting parameters need to be manually adjusted after being put into the oven, such as
  • the roasting time and heating power or heating gear are cumbersome and complicated, requiring consumers to have high cooking skills to achieve a tender texture on the outside and tender inside.
  • This application aims to solve at least one of the technical problems existing in the prior art or related technologies.
  • the first aspect of this application proposes a cooking device.
  • the second aspect of the present application proposes a method for controlling cooking equipment.
  • the third aspect of the present application proposes a computer-readable storage medium.
  • the embodiment of the first aspect of the present application provides a cooking device, including a cooking cavity, a baking component, a steam generator, a memory, and a processor.
  • the baking component is used to heat the cooking cavity; and the steam generator is used to heat the cooking cavity.
  • the memory is configured to store a computer program
  • the processor is configured to execute the computer program to realize: control the operation of the steam generator so that the temperature in the cooking cavity enters the first temperature range; Control the operation of the baking component until the temperature in the cooking cavity reaches the second temperature, which is greater than any temperature value in the first temperature range; control the operation of the baking component so that the temperature in the cooking cavity is within the first time period Maintained in the second temperature interval, the second temperature is within the second temperature interval, and any temperature value in the second temperature interval is greater than any temperature value in the second temperature interval.
  • the cooking equipment provided by the embodiments of the present application includes a steam generator and a baking component at the same time.
  • a specific cooking algorithm to control the operation of the steam generator and the baking component, steaming and baking can be combined, reducing user operations Steps, to conveniently cook the grilled food with charred outside and tender inside, especially grilled meat, such as roasted pork knuckles, so that the final produced grilled food has the same taste as the food cooked by traditional step-by-step and multi-cooking appliances, which is convenient for users to operate , To reduce the requirements for users' cooking skills.
  • the processor executes the computer program stored in the memory, it first runs the steam generator to increase the temperature in the cooking cavity from room temperature to the first temperature range, so as to steam and soften the ingredients. This is cooking The steaming stage. It is conceivable that the user can also implement the steaming stage in other equipment such as a stew pot, and then the cooking equipment provided in the embodiment of the present application performs subsequent cooking on the steamed ingredients. After the steaming stage is over, the baking component is controlled to quickly heat the temperature in the cooking cavity to a suitable second temperature. At this time, since the ingredients have just been steamed, a large amount of steam will be emitted outwards, which can achieve high-temperature steaming of the ingredients.
  • the moisture on the surface of the food is evaporated and the fat is precipitated, so that the food after cooking is fat but not greasy.
  • This is the heating and steaming stage of cooking.
  • the baking component is controlled to stabilize the temperature in the cooking cavity within the second temperature range where the second temperature is located, and keep it for the first time, so as to achieve high-temperature and constant-temperature baking, so that the skin fat of the food can be precipitated and the color becomes brittle , So that the finished baked food achieves a tender texture on the outside and tender inside. This is the high-temperature baking stage of cooking.
  • the cooking equipment in the above technical solution provided by this application may also have the following additional technical features:
  • the processor executes a computer program to control the operation of the steam generator so that the temperature in the cooking cavity enters the first temperature range, including: controlling the operation of the steam generator and the baking component to make the cooking cavity The temperature inside enters the first temperature range.
  • the baking assembly In this design, it is specifically limited to control the operation of the baking assembly during the steaming stage to cooperate with the steam generator, and the baking assembly can be used to achieve heating when the steam generator is turned off, so as to meet the temperature requirements It is not necessary to keep the steam generator running, which is convenient for reducing the amount of steam, which facilitates the subsequent evaporation of moisture on the surface of the food material, helps to achieve a better cooking effect, and reduces the accumulation of water in the cooking cavity.
  • the processor executes a computer program to control the operation of the steam generator and the baking component, so that the temperature in the cooking cavity enters the first temperature range, including: controlling the power of the steam generator and the baking component Power, and/or control the alternate operation of the steam generator and the baking assembly, so that the temperature in the cooking cavity is first raised to the first temperature, and then maintained in the first temperature range for the second time period, and the first temperature is at the first temperature.
  • a computer program to control the operation of the steam generator and the baking component, so that the temperature in the cooking cavity enters the first temperature range, including: controlling the power of the steam generator and the baking component Power, and/or control the alternate operation of the steam generator and the baking assembly, so that the temperature in the cooking cavity is first raised to the first temperature, and then maintained in the first temperature range for the second time period, and the first temperature is at the first temperature.
  • the processor executes a computer program to control the operation of the steam generator and the baking component, so that the temperature in the cooking cavity enters the first temperature range, including: controlling the
  • the steam generator and baking components in the steaming stage it is specifically defined how to control the steam generator and baking components in the steaming stage.
  • the power of the two can be controlled, and the two can be controlled to operate alternately, and the two can be controlled to alternately operate at a certain power at the same time, so as to raise the temperature in the cooking cavity to the first temperature first to meet the steaming temperature requirements. Then, the temperature in the cooking cavity is maintained in the first temperature range where the first temperature is located, and maintained for the second time period, so as to realize constant temperature steaming.
  • the processor executes the computer program to control the power of the steam generator, including: in the cooking cavity Before the temperature in the cooking cavity rises to the first temperature, the steam generator is controlled to operate at a variable power; after the temperature in the cooking cavity rises to the first temperature, before the second time period expires, the steam generator is controlled to be lower than the variable power Power running at power.
  • the power of the steam generator can be changed and adjusted to balance the heating effect and steam output.
  • the temperature reaches the first temperature it enters the constant temperature stage for the second duration, and the demand for steam is further reduced.
  • the power of the steam generator can be reduced to reduce the steam volume, which is convenient for subsequent evaporation of water on the surface of the food. , Help to achieve better cooking effect, but also reduce the accumulation of water in the cooking cavity.
  • the processor executes a computer program to control the steam generator to operate at a variable power before the temperature in the cooking cavity rises to the first temperature, including: the temperature in the cooking cavity rises to the third temperature. Before the temperature, control the steam generator to run at the third power, the third temperature is lower than the first temperature; after the temperature in the cooking cavity rises to the third temperature, before the temperature in the cooking cavity rises to the first temperature, control the steam generation The power of the converter is gradually reduced.
  • the stage before the temperature in the cooking cavity is raised to the first temperature is further divided into two stages with the third temperature as the boundary.
  • control the steam generator to run at the third power.
  • the power of the control steam generator is gradually reduced, so as to ensure sufficient steam in the previous stage, and gradually reduce the steam in the latter stage. Realize the control of the amount of steam.
  • the third power may be the maximum power of the steam generator, for example.
  • the value of the difference between the first temperature and the third temperature ranges from 3°C to 7°C.
  • the value range of the difference between the first temperature and the third temperature is specifically limited, that is, the division standard when the stage before the temperature in the cooking cavity rises to the first temperature is divided into two stages,
  • the amount of steam can be gradually reduced within the last 3°C to 7°C before reaching the first temperature, for example at 5°C, so as to realize reasonable control of the amount of steam.
  • the processor executes a computer program to control the alternate operation of the steam generator and the baking assembly, and the processor executes the computer program to control the alternate operation of the steam generator and the baking assembly, including: Before the temperature in the cooking cavity rises to the first temperature, control the steam generator and the baking components to alternately operate at a high on-off time ratio.
  • the high on-off time ratio is the ratio of the on-time of the steam generator to the on-time of the baking component ,
  • the high on-off time ratio is greater than 1; after the temperature in the cooking cavity rises to the first temperature, before the second time is over, the steam generator and the baking components are controlled to operate alternately with the low on-off time ratio, and the low on-off time is
  • the ratio is the ratio of the on-time of the steam generator to the on-time of the baking component, and the ratio of the low on-off time is less than 1.
  • the conduction time of the steam generator can be controlled to be longer than the conduction time of the baking assembly, so as to generate steam concentratedly to meet the steam demand, while the baking assembly is switched on and off to meet the heating temperature demand.
  • the temperature reaches the first temperature it enters the constant temperature stage for the second time period, and the demand for steam is further reduced.
  • the conduction time of the steam generator can be controlled to be shorter than the conduction time of the baking assembly to reduce the steam volume. It not only facilitates the subsequent evaporation of the moisture on the surface of the food material, helps to achieve a better cooking effect, but also reduces the accumulation of water in the cooking cavity.
  • the high on-off time ratio ranges from 1.5 to 6; and/or the low on-off time ratio ranges from 0.3 to 0.7.
  • the respective value ranges of the high on-off time ratio and the low on-off time ratio are specifically limited to balance the heating effect and steam output, which helps to improve the cooking effect.
  • the processor executes a computer program to control the steam generator and the baking component to alternately operate at a high on-off time ratio before the temperature in the cooking cavity rises to the first temperature, including: in the cooking cavity Before the temperature rises to the fourth temperature, the steam generator and the baking assembly are controlled to alternately operate in the first high on-off time ratio, and the fourth temperature is lower than the first temperature; after the temperature in the cooking cavity rises to the fourth temperature, the cooking Before the temperature in the cavity rises to the first temperature, the steam generator and the baking assembly are controlled to alternately operate at the second high on-off time ratio.
  • the first high on-off time ratio and the second high on-off time ratio are both high on-off time ratios.
  • the ratio of the on-off duration of one high is greater than the ratio of the on-off duration of the second high.
  • the stage before the temperature in the cooking cavity is raised to the first temperature is further divided into two stages with the fourth temperature as the boundary.
  • control the steam generator and the baking assembly to operate alternately with a larger first high on-off time ratio.
  • they will alternately operate with a smaller second high on-off time ratio to make the steam
  • the output decreases with the increase of temperature.
  • a large amount of steam is preferentially produced.
  • high-temperature steam can be used to complete steaming and cooking, and the amount of steam can be reasonably controlled to help improve the cooking effect.
  • the fourth temperature can be equal to the aforementioned third temperature, so as to combine the control of power and the control of alternate operation; in addition, the intermediate temperature can be continued to be introduced to divide more temperature zones, As the temperature increases, the corresponding high-on-off time ratio is gradually reduced. This is also the embodiment of the present application.
  • the value of the difference between the first temperature and the fourth temperature ranges from 3°C to 7°C, for example, 5°C.
  • the value range of the difference between the first temperature and the fourth temperature is specifically limited, that is, the division standard when the stage before the temperature in the cooking cavity rises to the first temperature is divided into two stages, Different high on-off time ratios can be used before and after reaching the fourth temperature to achieve reasonable control of the steam volume.
  • the second time period is positively correlated with the quality of the food; and/or the value range of the second time period is 30 min to 70 min.
  • the value of the second duration is specifically limited.
  • the second duration is the constant temperature steaming duration in the steaming stage, which affects the steaming effect of the ingredients.
  • the second time period can be correlated with the quantity of the food material, specifically it is positively related to the quality of the food material. The heavier the food material, the longer the second time period of constant temperature steaming to ensure that the food material is fully steamed and softened. It is also possible to directly limit the value range of the second time period from 30 min to 70 min. This range can ensure the steaming effect of the food material, and the specific value can be obtained through theoretical analysis and experiments for different food materials.
  • the processor executes a computer program to control the operation of the baking component until the temperature in the cooking cavity reaches the second temperature, including: controlling the baking component to operate at the first power until the temperature in the cooking cavity Reaching the second temperature; the processor executes a computer program to control the operation of the baking component so that the temperature in the cooking cavity is maintained in the second temperature range for the first time period, including: controlling the baking component to operate at the second power to The temperature in the cooking cavity is maintained in the second temperature range for the first time period, and the second power is less than or equal to the first power.
  • the baking components are controlled to operate at different powers during the heating-up steaming stage and the high-temperature baking stage, and the first power of the heating-up steaming stage is greater than or equal to the second power of the high-temperature baking stage, so that the cooking The temperature in the cavity can quickly rise to the second temperature.
  • the first power may be, for example, the maximum power of the baking assembly.
  • the value range of the first temperature interval is 80°C to 120°C.
  • the value range of the first temperature interval is specifically limited.
  • the first temperature range within this range can ensure that the ingredients are steamed and softened, and the cooking effect is ensured. Since the first temperature proposed later is within the first temperature range, its value range is also 80°C to 120°C. Further, the value range of the first temperature interval is 90°C to 110°C, and its specific value can be obtained through theoretical analysis and experiments. It is understandable that the above value range refers to the first temperature range falling within the range, and does not mean that the first temperature range is the temperature range corresponding to this range.
  • the first temperature range may be 98°C to 102°C, correspondingly In particular, the first temperature may be 100°C, for example.
  • the value range of the second temperature range is 170°C to 240°C.
  • the value range of the second temperature interval is specifically limited.
  • the second temperature range within this range can ensure that the skin oil of the food material is precipitated and the color becomes brittle, and the cooking effect is ensured.
  • the second temperature is in the second temperature range, so its value range is 170°C to 240°C, which can evaporate the water on the surface of the food material and cause the grease to precipitate during the heating process.
  • the value range of the second temperature interval is 180°C to 230°C, and its specific value can be obtained through theoretical analysis and experiments for different food materials. It is understandable that the above value range refers to the second temperature range falling within the range, and does not mean that the second temperature range is the temperature range corresponding to the range.
  • the second temperature range may be 190°C to 200°C, correspondingly In particular, the second temperature may be 195°C, for example.
  • the value range of the first duration is 8 min to 35 min.
  • the value range of the first duration is specifically limited.
  • the first time period in this range can ensure that the surface oil of the food material is fully analyzed and colored and becomes brittle during the high-temperature roasting stage, and the cooking time will not be too long and burnt, ensuring the cooking effect.
  • the value range of the first time period is 10 min to 30 min, and its specific value is affected by the characteristics of the food material.
  • the first time period can be appropriately shortened for food materials that are prone to oil and salt, and the specific value can be adjusted for different food materials. Obtained from theoretical analysis and experiments.
  • the baking component includes at least one of the following: hot air equipment, heating tube, infrared heating equipment, and microwave heating equipment.
  • the baking component can include at least one of hot air equipment, heating pipes, infrared heating equipment, and microwave heating equipment. These equipment can use different heating methods to increase the temperature in the cooking cavity. Choose according to your needs. Among them, in addition to the heating function, the hot air device can also blow out the air flow, so it can also promote the uniform temperature distribution in the cooking cavity.
  • An embodiment of the second aspect of the present application provides a method for controlling a cooking device.
  • the cooking device includes a cooking cavity, a baking component, and a steam generator.
  • the baking component is used to heat the cooking cavity
  • the steam generator is used to generate and deliver steam.
  • the control method of the cooking equipment includes: controlling the operation of the steam generator so that the temperature in the cooking cavity enters the first temperature range; controlling the operation of the baking assembly until the temperature in the cooking cavity reaches the second temperature. Greater than any temperature value in the first temperature range; control the operation of the baking assembly so that the temperature in the cooking cavity is maintained in the second temperature range for the first time period, the second temperature is within the second temperature range, and the second temperature Any temperature value in the interval is greater than any temperature value in the second temperature interval.
  • the method for controlling cooking equipment uses a specific cooking algorithm to control the operation of the steam generator and baking components of the cooking equipment, which can combine steaming and roasting, reducing the user's operation steps and making cooking more convenient.
  • Grilled foods that are tender on the outside and tender on the inside, especially roasted meats, such as roasted pork knuckles, make the final roasted foods have the same taste as traditional foods cooked in steps and multi-cooking appliances, which is convenient for users to operate and reduce the need for users to cook. Skill requirements.
  • the steam generator is operated first, and the temperature in the cooking cavity is increased from room temperature to the first temperature range to steam and soften the ingredients. This is the steaming stage of cooking.
  • the user can also implement it in other equipment such as a stew pot, and then use the cooking equipment control method provided in the embodiment of the present application to perform subsequent cooking on the steamed food.
  • the baking component is controlled to quickly heat the temperature in the cooking cavity to a suitable second temperature.
  • a large amount of steam will be emitted outwards, which can achieve high-temperature steaming of the ingredients.
  • the moisture on the surface of the food is evaporated and the fat is precipitated, so that the food after cooking is fat but not greasy. This is the heating and steaming stage of cooking.
  • the baking component is controlled to stabilize the temperature in the cooking cavity within the second temperature range where the second temperature is located, and keep it for the first time, so as to achieve high-temperature and constant-temperature baking, so that the skin fat of the food can be precipitated and the color becomes brittle , So that the finished baked food achieves a tender texture on the outside and tender inside.
  • the method for controlling cooking equipment in the above technical solution provided by this application may also have the following additional technical features:
  • controlling the operation of the steam generator so that the temperature in the cooking cavity enters the first temperature range includes: controlling the operation of the steam generator and the baking assembly so that the temperature in the cooking cavity enters the first temperature Interval.
  • the baking assembly In this design, it is specifically limited to control the operation of the baking assembly during the steaming stage to cooperate with the steam generator, and the baking assembly can be used to achieve heating when the steam generator is turned off, so as to meet the temperature requirements It is not necessary to keep the steam generator running, which is convenient for reducing the amount of steam, which facilitates the subsequent evaporation of moisture on the surface of the food material, helps to achieve a better cooking effect, and reduces the accumulation of water in the cooking cavity.
  • controlling the operation of the steam generator and the baking assembly so that the temperature in the cooking cavity enters the first temperature range includes: controlling the power of the steam generator and the power of the baking assembly, and/or controlling The steam generator and the baking assembly operate alternately, so that the temperature in the cooking cavity first rises to the first temperature, and then is maintained in the first temperature range for the second time period, and the first temperature is within the first temperature range.
  • the steam generator and baking components in the steaming stage it is specifically defined how to control the steam generator and baking components in the steaming stage.
  • the power of the two can be controlled, and the two can be controlled to operate alternately, and the two can be controlled to alternately operate at a certain power at the same time, so as to raise the temperature in the cooking cavity to the first temperature first to meet the steaming temperature requirements. Then, the temperature in the cooking cavity is maintained in the first temperature range where the first temperature is located, and maintained for the second time period, so as to realize constant temperature steaming.
  • control method based on the cooking equipment includes controlling the power of the steam generator and the power of the baking assembly, and controlling the power of the steam generator includes: the temperature in the cooking cavity is raised to the first temperature Previously, the steam generator was controlled to operate at a variable power; after the temperature in the cooking cavity rose to the first temperature, before the second time duration expired, the steam generator was controlled to operate at a power lower than the variable power.
  • the power of the steam generator can be changed and adjusted to balance the heating effect and steam output.
  • the temperature reaches the first temperature it enters the constant temperature stage for the second duration, and the demand for steam is further reduced.
  • the power of the steam generator can be reduced to reduce the steam volume, which is convenient for subsequent evaporation of water on the surface of the food. , Help to achieve better cooking effect, but also reduce the accumulation of water in the cooking cavity.
  • controlling the steam generator to operate at a variable power includes: controlling the steam generator before the temperature in the cooking cavity rises to the third temperature Running at the third power, the third temperature is lower than the first temperature; after the temperature in the cooking cavity rises to the third temperature, before the temperature in the cooking cavity rises to the first temperature, the power to control the steam generator is gradually reduced.
  • the stage before the temperature in the cooking cavity is raised to the first temperature is further divided into two stages with the third temperature as the boundary.
  • control the steam generator to run at the third power.
  • the power of the control steam generator is gradually reduced, so as to ensure sufficient steam in the previous stage, and gradually reduce the steam in the latter stage. Realize the control of the amount of steam.
  • the third power may be the maximum power of the steam generator, for example.
  • the value of the difference between the first temperature and the third temperature ranges from 3°C to 7°C.
  • the value range of the difference between the first temperature and the third temperature is specifically limited, that is, the division standard when the stage before the temperature in the cooking cavity rises to the first temperature is divided into two stages,
  • the amount of steam can be gradually reduced within the last 3°C to 7°C before reaching the first temperature, for example at 5°C, so as to realize reasonable control of the amount of steam.
  • the control method based on the cooking equipment includes controlling the alternate operation of the steam generator and the roasting assembly, and controlling the alternate operation of the steam generator and the roasting assembly, including: the temperature in the cooking cavity rises to the first Before a temperature, control the steam generator and baking components to alternately operate with a high on-off time ratio.
  • the high on-off time ratio is the ratio of the steam generator's on-time to the baking component's on-time, and the high on-off time ratio is greater than 1;
  • the steam generator and the baking assembly are controlled to operate alternately with a low on-off time ratio.
  • the low on-off time ratio is the on-off time ratio of the steam generator.
  • the ratio of the duration to the on-time of the baking component, and the ratio of the low on-off duration is less than 1.
  • the conduction time of the steam generator can be controlled to be longer than the conduction time of the baking assembly, so as to generate steam concentratedly to meet the steam demand, while the baking assembly is switched on and off to meet the heating temperature demand.
  • the temperature reaches the first temperature it enters the constant temperature stage for the second time period, and the demand for steam is further reduced.
  • the conduction time of the steam generator can be controlled to be shorter than the conduction time of the baking assembly to reduce the steam volume. It not only facilitates the subsequent evaporation of the moisture on the surface of the food material, helps to achieve a better cooking effect, but also reduces the accumulation of water in the cooking cavity.
  • the high on-off time ratio ranges from 1.5 to 6; and/or the low on-off time ratio ranges from 0.3 to 0.7.
  • the respective value ranges of the high on-off time ratio and the low on-off time ratio are specifically limited to balance the heating effect and steam output, which helps to improve the cooking effect.
  • controlling the steam generator and the baking assembly to alternately operate at a high on-off time ratio including: the temperature in the cooking cavity is raised to the fourth temperature Previously, the steam generator and the baking component were controlled to operate alternately at the first high on-off time ratio, and the fourth temperature was lower than the first temperature; after the temperature in the cooking cavity rose to the fourth temperature, the temperature in the cooking cavity rose to the first Before the first temperature, the steam generator and the baking components are controlled to operate alternately at the second high on-off time ratio.
  • the first high on-off time ratio and the second high on-off time ratio are both high on-off time ratios, and the first high on-off time ratio is greater than the first high on-off time ratio. Second, the ratio of high on-off time.
  • the stage before the temperature in the cooking cavity is raised to the first temperature is further divided into two stages with the fourth temperature as the boundary.
  • control the steam generator and the baking assembly to operate alternately with a larger first high on-off time ratio.
  • they will alternately operate with a smaller second high on-off time ratio to make the steam
  • the output decreases with the increase of temperature.
  • a large amount of steam is preferentially produced.
  • high-temperature steam can be used to complete steaming and cooking, and the amount of steam can be reasonably controlled to help improve the cooking effect.
  • the fourth temperature can be equal to the aforementioned third temperature, so as to combine the control of power and the control of alternate operation; in addition, the intermediate temperature can be continued to be introduced to divide more temperature zones, As the temperature increases, the corresponding high-on-off time ratio is gradually reduced. This is also the embodiment of the present application.
  • the value of the difference between the first temperature and the fourth temperature ranges from 3°C to 7°C, for example, 5°C.
  • the value range of the difference between the first temperature and the fourth temperature is specifically limited, that is, the division standard when the stage before the temperature in the cooking cavity rises to the first temperature is divided into two stages, Different high on-off time ratios can be used before and after reaching the fourth temperature to achieve reasonable control of the steam volume.
  • the second time period is positively correlated with the quality of the food; and/or the value range of the second time period is 30 min to 70 min.
  • the value of the second duration is specifically limited.
  • the second duration is the constant temperature steaming duration in the steaming stage, which affects the steaming effect of the ingredients.
  • the second time period can be correlated with the amount of the food material, specifically, it is positively related to the quality of the food material. The heavier the food material, the longer the second time period of constant temperature steaming to ensure that the food material is fully steamed and softened. It is also possible to directly limit the value range of the second time period from 30 min to 70 min. This range can ensure the steaming effect of the food material, and the specific value can be obtained through theoretical analysis and experiments for different food materials.
  • controlling the baking component to operate until the temperature in the cooking cavity reaches the second temperature includes: controlling the baking component to operate at the first power until the temperature in the cooking cavity reaches the second temperature; controlling the baking The operation of the roasting assembly to maintain the temperature in the cooking cavity in the second temperature range for the first time period includes: controlling the roasting assembly to operate at the second power so that the temperature in the cooking cavity is maintained at the first time period for the first time period. In the second temperature interval, the second power is less than or equal to the first power.
  • the baking components are controlled to operate at different powers during the heating-up steaming stage and the high-temperature baking stage, and the first power of the heating-up steaming stage is greater than or equal to the second power of the high-temperature baking stage, so that the cooking The temperature in the cavity can quickly rise to the second temperature.
  • the first power may be, for example, the maximum power of the baking assembly.
  • the value range of the first temperature interval is 80°C to 120°C.
  • the value range of the first temperature interval is specifically limited.
  • the first temperature range within this range can ensure that the ingredients are steamed and softened, and the cooking effect is ensured. Since the first temperature proposed later is within the first temperature range, its value range is also 80°C to 120°C. Further, the value range of the first temperature interval is 90°C to 110°C, and its specific value can be obtained through theoretical analysis and experiments. It is understandable that the above value range refers to the first temperature range falling within the range, and does not mean that the first temperature range is the temperature range corresponding to this range.
  • the first temperature range may be 98°C to 102°C, correspondingly In particular, the first temperature may be 100°C, for example.
  • the value range of the second temperature range is 170°C to 240°C.
  • the value range of the second temperature interval is specifically limited.
  • the second temperature range within this range can ensure that the skin oil of the food material is precipitated and the color becomes brittle, and the cooking effect is ensured.
  • the second temperature is in the second temperature range, so its value range is 170°C to 240°C, which can evaporate the water on the surface of the food material and cause the grease to precipitate during the heating process.
  • the value range of the second temperature interval is 180°C to 230°C, and its specific value can be obtained through theoretical analysis and experiments for different food materials. It is understandable that the above value range refers to the second temperature range falling within the range, and does not mean that the second temperature range is the temperature range corresponding to the range.
  • the second temperature range may be 190°C to 200°C, correspondingly In particular, the second temperature may be 195°C, for example.
  • the value range of the first duration is 8 min to 35 min.
  • the value range of the first duration is specifically limited.
  • the first time period in this range can ensure that the surface oil of the food material is fully analyzed and colored and becomes brittle during the high-temperature roasting stage, and the cooking time will not be too long and burnt, ensuring the cooking effect.
  • the value range of the first time period is 10 min to 30 min, and its specific value is affected by the characteristics of the food material.
  • the first time period can be appropriately shortened for food materials that are prone to oil and salt, and the specific value can be adjusted for different food materials. Obtained from theoretical analysis and experiments.
  • the baking component includes at least one of the following: hot air equipment, heating tube, infrared heating equipment, and microwave heating equipment.
  • the baking component can include at least one of hot air equipment, heating pipes, infrared heating equipment, and microwave heating equipment. These equipment can use different heating methods to increase the temperature in the cooking cavity. Choose according to your needs. Among them, in addition to the heating function, the hot air device can also blow out the air flow, so it can also promote the uniform temperature distribution in the cooking cavity.
  • the embodiment of the third aspect of the present application provides a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps of the method for controlling a cooking device as described in any of the above technical solutions are implemented, Therefore, it has all the beneficial effects of the control method of the cooking device, which will not be repeated here.
  • Figure 1 shows a schematic structural diagram of a cooking device in an embodiment of the present application
  • Fig. 2 shows a schematic diagram of a cooking process of a cooking device in an embodiment of the present application
  • Figure 3 shows a cooking curve diagram of a cooking device in an embodiment of the present application
  • Figure 4 shows a schematic structural diagram of a cooking device in another embodiment of the present application.
  • Fig. 5 shows a schematic flowchart of a method for controlling a cooking device in an embodiment of the present application
  • Fig. 6 shows a schematic flowchart of a method for controlling a cooking device in another embodiment of the present application.
  • the embodiment of the first aspect of the present application provides a cooking device that can prepare grilled foods that are charred on the outside and tender on the inside, especially grilled meat, such as roasted pork knuckles. Next, take roasted pork knuckles as an example to provide examples of this application. The cooking equipment is introduced.
  • the cooking device 1 includes a cooking cavity (not shown in the figure), a baking assembly 102, a steam generator 104, a memory 106, and a processor 108.
  • the baking component 102 can realize a high-temperature heating function for heating the cooking cavity.
  • the baking component 102 includes, but is not limited to, hot air equipment, heating pipes, infrared heating equipment, and microwave heating equipment, which can increase the temperature in the cooking cavity by means of different heating methods.
  • the steam generator 104 can generate steam to deliver the generated steam to the cooking cavity.
  • the steam generator 104 generates hot steam specifically to adapt to the cooking scene, and does not need to consume a lot of heat to heat the cold steam into hot steam.
  • the memory 106 is configured to store a computer program
  • the processor 108 is configured to execute the computer program to realize the control of the roasting assembly 102 and the steam generator 104 to complete the designated roast pork knuckle cooking scheme.
  • the cooking device 1 provided in this embodiment of the present application is an integrated steaming and grilling machine with a control algorithm for the integration of steaming and grilling. It can combine steaming and grilling.
  • the steaming and grilling process is integrated, reducing the user's operation steps and making cooking more convenient.
  • a specific cooking algorithm is adopted to make the final roasted pork knuckles have the same taste and taste as the traditional step-by-step and multi-cooking utensils, and allows users to prepare roasted pork knuckles with tender outside and tender inside with one click. Different cooking Experienced users can operate, and save time.
  • the control algorithm of the integrated steaming and roasting includes three stages:
  • the first stage steaming stage.
  • the steam generator 104 is controlled to operate so that the temperature in the cooking cavity enters the first temperature range.
  • the steaming stage can be activated in response to a steaming command.
  • the steaming command is the first command of the integrated steaming and grilling control algorithm, and therefore can also be substituted for the starting command for steaming and grilling cooking, such as the starting command for roast pork knuckles.
  • the cooking cavity can be raised to the first temperature T1 first, and then the temperature in the cooking cavity is maintained in the first temperature range for the second time period t2, where the first temperature T1 is within the first temperature range, that is,
  • the steaming stage includes two sub-stages: a temperature rise stage and a constant temperature stage.
  • the first temperature range is equal to the first temperature T1
  • the upper limit temperature and the lower limit temperature of the first temperature range are both equal to the first temperature T1.
  • the cooking cavity The temperature inside is maintained at the first temperature T1.
  • the value range of the first temperature T1 and the first temperature interval is 80°C to 120°C, and further 90°C to 110°C.
  • the first temperature T1 may be set to 100°C
  • the first temperature interval may be set to Set at 98°C to 102°C.
  • the cooking device 1 can be equipped with an input device to input the quality of the ingredients.
  • the input device can be, for example, a physical or virtual key with numbers to input accurate quality, or it can be several additional quality ranges. Physical or virtual buttons for the user to choose according to estimation; the cooking device 1 can also be equipped with sensors such as a weighing sensor or an image sensor to automatically detect the quality of the ingredients and further simplify the user's operation.
  • the value of the second duration t2 described here generally corresponds to a cooking cavity volume of 25L to 50L.
  • high-temperature steam is used to steam the pig's knuckles thoroughly and soften, and the collagen in the pig's hands is kept at a constant temperature to transform into gelatin.
  • the temperature in the center of the cooking cavity is taken as the temperature in the cooking cavity, and the same applies below.
  • the operation of the baking assembly 102 is also controlled at the same time to cooperate with the steam generator 104 to reduce the amount of steam while meeting the temperature requirements.
  • the power of the two can be controlled, the two can also be controlled to operate alternately, and the two can also be controlled to alternately operate at a certain power at the same time.
  • the control algorithm of the steaming stage is introduced with examples:
  • the first sub-stage the initial temperature in the cooking cavity is room temperature T0 (usually 15°C to 35°C), first turn on the steam generator 104, when the temperature in the cooking cavity is between T0 and (T1-5), the steam generator 104 is working at full power, and the baking component 102 is on-off auxiliary work (the operating power is not specifically limited here, it can be set according to the actual situation, the same below), the on-off relationship between the two is that the steam generator 104 runs for 50s/60s , The baking component 102 runs for 10s/60s, that is, 60s is a working cycle, the steam generator 104 runs for 50s, and the baking component 102 runs for 10s, that is, the temperature rises from the room temperature T0 to the first temperature T1 by 5 During the period of °C, the steam generator 104 is used as the main heating operation, and the baking assembly 102 is assisted to ensure a sufficient amount of steam.
  • the second sub-stage when the temperature in the cooking cavity is between (T1-5) and T1, the power of the steam generator 104 gradually decreases with the increase in temperature, for example, when the temperature reaches (T1-4), (T1-3) , (T1-2), (T1-1), T1, the power of steam generator 104 is reduced to 1/2, 1/3, 1/4, 1/5, 1/6 of its maximum power, respectively.
  • the on-off auxiliary work of the roasting component 102 is that the steam generator 104 runs for 40s/60s, and the roasting component 102 runs for 20s/60s.
  • the steam can be reduced within the last 5°C range before reaching the first temperature T1.
  • the generator 104 runs for a long time, and its power is gradually reduced to reduce steam production.
  • the first sub-stage and the second sub-stage together constitute the heating stage in the steaming stage, and the heating time t0 of the heating stage is affected by the operating conditions of the room temperature T0, the first temperature T1, the steam generator 104 and the baking assembly 102.
  • the third sub-stage the constant temperature stage in the steaming stage, which can also be referred to as the T1 constant temperature stage, to keep the temperature in the cooking cavity near the first temperature T1 during the second time period t2, that is, to maintain the temperature in the first temperature range Inside.
  • the steam generator 104 is controlled to work on and off at 1/10 of the maximum power, and the baking assembly 102 is on-off auxiliary work.
  • the on-off relationship between the two is that the steam generator 104 runs for 30s/90s, and the baking assembly 102 runs for 60s/ 90s, at this time, the amount of steam is sufficient to meet the steaming needs, and the baking assembly 102 is mainly used for heating.
  • the second stage heating steaming stage. Turn off the steam generator 104, and control the operation of the baking assembly 102 until the temperature in the cooking cavity reaches the second temperature T2, which is greater than any temperature value in the first temperature range, in particular, the first temperature range is equal to At the first temperature T1, the second temperature T2 is greater than the first temperature T1.
  • the time from the first temperature interval to the second temperature T2 is the third time duration t3, and the length of the third time duration t3 is affected by the operating power of the baking assembly 102, the first temperature interval, and the second temperature T2.
  • the baking assembly 102 can be controlled to operate at the maximum power; the value range of the second temperature T2 is 170°C to 240°C, and further is 180°C to 230°C. At this stage, the temperature in the cooking cavity rises rapidly, which can evaporate the moisture on the surface of the pig's knuckles and precipitate the fat.
  • the third stage high-temperature baking stage. Turn off the steam generator 104 and control the operation of the baking assembly 102 so that the temperature in the cooking cavity is maintained in the second temperature range for the first time period t1, the second temperature T2 is in the second temperature range, and the temperature in the second temperature range is Any temperature value is greater than any temperature value in the first temperature range, in particular, the second temperature range is equal to the second temperature T2, that is, the upper limit temperature and the lower limit temperature of the second temperature range are both equal to the second temperature T2, high-temperature baking The temperature in the stage cooking cavity is maintained at the second temperature T2 during the first time period t1.
  • the maximum power can be set, or its operating power can be reduced;
  • the value range of the second temperature range is 170°C to 240°C, and further 180°C to 230°C;
  • the roasting time that is, the first time length t1 ranges from 8 min to 35 min, and further from 10 min to 30 min. At this stage, by roasting at a higher temperature, the skin fat of the pig's knuckles can be precipitated and the color will become brittle.
  • the quality M of the food material is 600g; in the steaming stage, the heating time t0 of the heating stage is 10min, the second time t2 of the constant temperature stage is 52min, the first temperature T1 and the first temperature The intervals are all 100°C; in the heating and steaming stage, the third time period t3 is 20 minutes, and the second temperature T2 is 210°C; in the high temperature baking stage, the first time period t1 is 20 minutes, and the second temperature interval is 210°C. According to this specific embodiment, the total cooking time is 102 minutes.
  • the cooking device 2 includes a cooking cavity (not shown in the figure), a baking component 202, a memory 204, and a processor 206.
  • the structures and embodiments of the baking component 202, the memory 204, and the processor 206 are One is the same, only the stored computer programs are different, so I won’t repeat them here.
  • the cooking device 2 provided in this embodiment of the present application can be a device that can only realize the roasting function, such as an oven, or it can also be a device that can realize other cooking functions, such as a steaming oven. After being cooked and softened, it is put into a preheated steamer or oven for roasting, and the cooking similar to the first embodiment can also be realized. At this time, the user only needs to complete a simple cooking operation, and does not need to have high cooking skills. The grilled food can be completed by only improving the control algorithm without changing the hardware structure of the existing oven and other grilling cooking equipment. Cooking.
  • the baking control algorithm of the cooking device 2 also includes three stages:
  • the first stage warm-up stage.
  • the operation of the baking component 202 is controlled so that the temperature in the cooking cavity enters the third temperature range.
  • the operation of the roasting assembly 202 can be directly controlled during the preheating to increase the temperature to the third temperature range.
  • the value range of the third temperature interval may be 90°C to 180°C, and further 100°C to 170°C.
  • the preheating phase can be activated in response to a preheating command.
  • the preheating command is the first command of the roasting control algorithm. Therefore, it can also be replaced by a roasting and cooking start command, such as a roasting pork hand start command.
  • the roasting control algorithm is applied to the cooking device 1 provided in the first embodiment, to make a distinction, the starting instruction of the steaming and roasting cooking in the first embodiment can be recorded as a one-key roasting pork knuckle starting instruction.
  • the user can click the corresponding physical or virtual button at any time to select the cooking of the roasted pork knuckles, and the processor 206 then generates a start-up instruction for the roasted pork knuckles to enter the preheating phase.
  • the cooking device 2 can also output the suggested cooking time for pork knuckles to guide the user to cook pork knuckles; further, a physical or virtual button representing the start of cooking can be set for the user to click when starting to cook pork knuckles, the processor 206
  • a preheating instruction is generated when the preheating time is left after the pork knuckle cooking time timer ends, and the preheating starts.
  • the steaming end message will be output to remind the user to end the cooking, and the cooked pork knuckles can be put into cooking Cavity.
  • the processor 206 may output a prompt message to prompt the user to put the cooked ingredients into the cooking cavity to avoid prolonged preheating. Increase power consumption.
  • the subsequent roasting stage can be entered.
  • the temperature in the cooking cavity enters the third temperature range as a criterion for determining the end of the preheating.
  • the conditions for entering the subsequent roasting stage are correspondingly different, including but not limited to the following three types of plans:
  • the cooking device further includes a door for opening and closing the cooking cavity, and the door is opened and closed to determine whether the cooked food has been put into the cooking cavity.
  • the processor 206 determines that the temperature in the cooking cavity enters the third temperature range, and determines that it detects that the door is first opened and then closed, it is considered that the food has been put in, and the subsequent roasting stage is entered.
  • the cooking device further includes a detection device located in the cooking cavity, and the detection device is used to actively detect whether the cooked food has been put into the cooking cavity.
  • the processor 206 determines that the temperature in the cooking cavity enters the third temperature range, and determines that the detection device detects the food, it indicates that the user has put the food, the detection accuracy is high, and the subsequent roasting stage can be entered accordingly.
  • the detection device can be a load cell, image sensor, etc., when the load cell detects a reasonable weight, such as a weight of 500g to 2000g, it is considered that the cooked food has been put in; when the image sensor detects that the food is consistent with the food The image is considered to be the ingredients after cooking.
  • the cooking device further includes an input device for the user to trigger after putting in the food, so as to receive the information input by the user confirming the putting of the food, with the highest accuracy.
  • the input device can be a physical or virtual key, which can be a special key, or an option in the operation menu. It can also output the time node that needs to be confirmed by the user during the entire cooking process in the form of query information at the corresponding time, which can be displayed Text and voice can also be played, such as outputting "whether to start cooking" and "whether to add ingredients”.
  • the user When the user's corresponding confirmation operation is received, the user is deemed to have completed the time node, and the time corresponding to the next time node in sequence Output the corresponding query information.
  • the corresponding confirmation button can be configured.
  • the confirmation button can be a physical button or a virtual button.
  • the display screen when the query information is displayed on the display screen, the display screen can be set as a touch screen and the corresponding confirmation virtual keys are displayed at the same time; it can also only display the query information, and the user's click on the query information can be used as the user's confirmation Operation to simplify the interface; in addition, to enhance the query effect, the query information can also be displayed in a flashing manner, such as low-frequency flashing, so that the user can see the content of the query information clearly.
  • a flashing manner such as low-frequency flashing
  • the second stage heating steaming stage.
  • the baking component 202 is controlled to operate until the temperature in the cooking cavity reaches the second temperature, and the second temperature is greater than any temperature value in the third temperature range.
  • the baking assembly 202 can be controlled to operate at the maximum power; the second temperature ranges from 170°C to 240°C, and further from 180°C to 230°C. At this stage, the temperature in the cooking cavity rises rapidly, which can evaporate the moisture on the surface of the pig's knuckles and precipitate the fat.
  • the third stage high-temperature baking stage.
  • the operation of the baking component 202 is controlled to maintain the temperature in the cooking cavity in the second temperature range for the first time period, the second temperature is in the second temperature range, and any temperature value in the second temperature range is greater than the third temperature Any temperature value in the interval.
  • the maximum power can be set, or its operating power can be reduced;
  • the value range of the second temperature range is 170°C to 240°C, and further 180°C to 230°C;
  • the roasting time that is, the first time length, ranges from 8 min to 35 min, and further from 10 min to 30 min. At this stage, by roasting at a higher temperature, the skin fat of the pig's knuckles can be precipitated and the color will become brittle.
  • the memory in any of the foregoing embodiments may include a large-capacity memory for data or instructions.
  • the storage may include hard disk drives (Hard Disk Drive, HDD), floppy disk drives, flash memory, optical disks, magneto-optical disks, magnetic tapes or Universal Serial Bus (USB) drives, or two or more A combination of more than one of these.
  • the storage may include removable or non-removable (or fixed) media.
  • the memory can be inside or outside the integrated gateway disaster recovery device.
  • the memory is a non-volatile solid state memory.
  • the memory includes read-only memory (ROM).
  • the ROM can be mask-programmed ROM, programmable ROM (PROM), erasable PROM (EPROM), electrically erasable PROM (EEPROM), electrically rewritable ROM (EAROM) or flash memory or A combination of two or more of these.
  • the processor in any of the foregoing embodiments may include a central processing unit (CPU), or a specific integrated circuit (Application Specific Integrated Circuit, ASIC), or may be configured to implement one or more integrated circuits of the embodiments of the present application.
  • CPU central processing unit
  • ASIC Application Specific Integrated Circuit
  • the embodiment of the second aspect of the present application provides a method for controlling cooking equipment, which can prepare grilled food with tender outside and tender inside, especially grilled meat, such as roasted pork knuckle.
  • the cooking device at least includes a cooking cavity and a baking component, and may also include a steam generator.
  • the control method is specifically an NTC (Negative Temperature Coefficient, thermistor material with a negative temperature coefficient) control algorithm, which is to control the baking components according to the temperature, and even control the steam generator, specifically, according to the temperature in the cooking cavity. Perform control, and further, use the center temperature of the cooking cavity as the temperature in the cooking cavity.
  • NTC Negative Temperature Coefficient, thermistor material with a negative temperature coefficient
  • Fig. 5 shows a schematic flowchart of a control method of a cooking device in an embodiment of the present application.
  • the cooking equipment includes a cooking cavity, a baking component and a steam generator.
  • the control method of the cooking device includes:
  • S104 Control the operation of the baking component until the temperature in the cooking cavity reaches a second temperature, and the second temperature is greater than any temperature value in the first temperature range;
  • the method for controlling cooking equipment can combine steaming and roasting, and the steaming and roasting process can be performed in one, reducing the user's operation steps and making cooking more convenient; at the same time, a specific cooking algorithm is adopted to make the final product
  • the roasted pork knuckle has the same taste as the traditional step-by-step and multi-cooking utensils, and it allows users to prepare roasted pork knuckles with one-click on the outside and tender inside. Users with different cooking experience can operate it, and save time.
  • S102 corresponds to the first stage, the steaming stage.
  • the operation of the steam generator is controlled so that the temperature in the cooking cavity enters the first temperature range.
  • the steaming phase can be activated in response to a steaming command.
  • the steaming command is the first command of the integrated steaming and grilling control method, and therefore can also be replaced by a steaming and grilling cooking start command, such as a roasting pork knuckle start command.
  • the cooking cavity can be raised to the first temperature T1 first, and then the temperature in the cooking cavity is maintained in the first temperature range for the second time period t2, where the first temperature T1 is within the first temperature range, that is,
  • the steaming stage includes two sub-stages: a temperature rise stage and a constant temperature stage.
  • the first temperature range is equal to the first temperature T1
  • the upper limit temperature and the lower limit temperature of the first temperature range are both equal to the first temperature T1.
  • the cooking cavity The temperature inside is maintained at the first temperature T1.
  • the value range of the first temperature T1 and the first temperature interval is 80°C to 120°C, and further 90°C to 110°C.
  • the first temperature T1 may be set to 100°C
  • the first temperature interval may be set to Set at 98°C to 102°C.
  • the cooking equipment can be equipped with an input device to input the quality of the ingredients.
  • the input device can be, for example, a physical or virtual key with numbers to input accurate quality, or several entities with additional quality ranges. Or virtual buttons for users to choose according to estimates; cooking equipment can also be equipped with sensors such as load cells or image sensors to automatically detect the quality of the ingredients, further simplifying the user's operation.
  • the value range of the second duration t2 is also possible to directly set from 30min to 70min, and make a reasonable choice according to the different conditions of the ingredients. You can also configure the aforementioned physical or virtual buttons with additional quality ranges. Different quality ranges correspond to different The second time is t2.
  • the value method of the second time length t2 described here generally corresponds to a cooking cavity volume of 25L to 50L.
  • the operation of the baking assembly is also controlled at the same time to cooperate with the steam generator, so as to reduce the amount of steam while meeting the temperature requirements.
  • the power of the two can be controlled, the two can also be controlled to operate alternately, and the two can also be controlled to alternately operate at a certain power at the same time.
  • the first sub-stage the initial temperature in the cooking cavity is room temperature T0 (usually 15°C to 35°C), first turn on the steam generator, when the temperature in the cooking cavity is between T0 and (T1-5), the steam generator is full Power work, baking component on-off auxiliary work (the operating power is not specifically limited here, it can be set according to the actual situation, the same below), the on-off relationship between the two is steam generator 50s/60s, baking component 10s /60s, that is, a working cycle of 60s, the steam generator runs for 50s first, and then the baking component runs for 10s, that is, during the period from the room temperature T0 to the temperature difference of 5°C from the first temperature T1, the steam generator The main heating operation is assisted by the baking components to ensure sufficient steam.
  • room temperature T0 usually 15°C to 35°C
  • first turn on the steam generator when the temperature in the cooking cavity is between T0 and (T1-5)
  • the steam generator is full Power work
  • baking component on-off auxiliary work the operating power is not
  • the second sub-stage when the temperature in the cooking cavity is between (T1-5) and T1, the steam generator power will gradually decrease as the temperature increases, for example, when the temperature reaches (T1-4), (T1-3), At (T1-2), (T1-1), T1, the steam generator power is reduced to 1/2, 1/3, 1/4, 1/5, 1/6 of its maximum power respectively, and the components are baked On-off auxiliary work, the on-off relationship between the two is 40s/60s for the steam generator and 20s/60s for the baking component, which can reduce the running time of the steam generator within the last 5°C range before reaching the first temperature T1, and Gradually reduce its power to reduce steam production.
  • the first sub-stage and the second sub-stage together constitute the heating stage in the steaming stage, and the heating time t0 of the heating stage is affected by the operating conditions of the room temperature T0, the first temperature T1, the steam generator and the baking components.
  • the third sub-stage the constant temperature stage in the steaming stage, which can also be referred to as the T1 constant temperature stage, to keep the temperature in the cooking cavity near the first temperature T1 during the second time period t2, that is, to maintain the temperature in the first temperature range Inside.
  • the steam generator is controlled to work on and off at 1/10 of the maximum power
  • the baking component is on-off auxiliary work.
  • the on-off relationship between the two is 30s/90s for the steam generator and 60s/90s for the baking component.
  • the amount of steam It is sufficient to meet the steaming needs, and the baking components are mainly used for heating operation.
  • S104 corresponds to the second stage, the heating and steaming stage. Turn off the steam generator and control the operation of the baking assembly until the temperature in the cooking cavity reaches the second temperature T2.
  • the time from the first temperature interval to the second temperature T2 is the third time duration t3, and the length of the third time duration t3 is affected by the operating power of the baking assembly, the first temperature interval, and the second temperature T2.
  • the baking component can be controlled to operate at the maximum power; the second temperature T2 ranges from 170°C to 240°C, and further from 180°C to 230°C. At this stage, the temperature in the cooking cavity rises rapidly, which can evaporate the moisture on the surface of the pig's knuckles and precipitate the fat.
  • S106 corresponds to the third stage, the high-temperature baking stage. Turn off the steam generator and control the operation of the baking assembly to maintain the temperature in the cooking cavity in the second temperature range for the first time period t1.
  • the second temperature range is equal to the second temperature T2, that is, the temperature of the second temperature range.
  • the upper limit temperature and the lower limit temperature are both equal to the second temperature T2, and the temperature in the cooking cavity during the high-temperature roasting stage is maintained at the second temperature T2 during the first time period t1.
  • the baking component can be set to the maximum power, or its operating power can be reduced; the value range of the second temperature range is 170°C to 240°C, and further 180°C to 230°C; constant temperature baking
  • the control time that is, the value range of the first time length t1 is 8 min to 35 min, and further is 10 min to 30 min. At this stage, by roasting at a higher temperature, the skin fat of the pig's knuckles can be precipitated and the color will become brittle.
  • the quality M of the food material is 600g; in the steaming stage, the heating time t0 of the heating stage is 10min, the second time t2 of the constant temperature stage is 52min, the first temperature T1 and the first temperature The intervals are all 100°C; in the heating and steaming stage, the third time length t3 is 20min, and the second temperature T2 is 210°C; in the high-temperature baking stage, the first time length t1 is 20min, and the second temperature interval is 210°C. According to this specific embodiment, the total cooking time is 102 minutes.
  • Fig. 6 shows a schematic flowchart of a method for controlling a cooking device in another embodiment of the present application.
  • the cooking device can be a device that can only realize the roasting function, such as an oven, that is, the cooking device includes a cooking cavity and a baking component, or it can also be a device that can realize other cooking functions, such as a steaming oven, which can also include steam. generator.
  • the control method of the cooking device includes:
  • S202 Control the operation of the baking component so that the temperature in the cooking cavity enters the third temperature range
  • S204 Control the operation of the baking component until the temperature in the cooking cavity reaches the second temperature, and the second temperature is greater than any temperature value in the third temperature range;
  • the method for controlling cooking equipment provided in this embodiment of the application can be done by the user by himself or herself by boiling the pork knuckles in a stew pot and softening them, and then putting them in a preheated steamer or oven for roasting. It can also be similar to the previous embodiment. Cooking. At this time, the user only needs to complete a simple cooking operation, and does not need to have high cooking skills. The grilled food can be completed by only improving the control algorithm without changing the hardware structure of the existing oven and other grilling cooking equipment. Cooking.
  • the above three steps of the cooking device respectively correspond to the three stages of the control method:
  • S202 corresponds to the first stage, the preheating stage.
  • the operation of the baking component is controlled so that the temperature in the cooking cavity enters the third temperature range.
  • the operation of the roasting component can be directly controlled during preheating to increase the temperature to the third temperature range.
  • the value range of the third temperature interval may be 90°C to 180°C, and further 100°C to 170°C.
  • the preheating phase can be activated in response to a preheating command.
  • the preheating command is the first command of the roasting control method. Therefore, it can also be replaced by a roasting and cooking start command, such as a roasting pork hand start command.
  • the start instruction of the steaming and roasting cooking can be recorded as a one-key roast pork knuckle start instruction. The user can click the corresponding physical or virtual button at any time to select the cooking of the roasted pork knuckles, and the cooking device will then generate a start-up instruction for the roasted pork knuckles to enter the preheating stage.
  • the cooking device can also output the suggested cooking time for pork knuckles to guide the user to cook pork knuckles; further, the cooking device can set a physical or virtual button that represents the start of cooking for the user to click when starting to cook pork knuckles.
  • a preheating instruction is generated when the preheating time is left, and the preheating starts.
  • the steaming end message is output to prompt the user to end the cooking, and the steamed pork knuckles can be put into the cooking cavity.
  • a prompt message can be output to prompt the user to put the steamed ingredients into the cooking cavity to avoid long preheating and increase power consumption .
  • the subsequent roasting stage can be entered.
  • the temperature in the cooking cavity enters the third temperature range as a criterion for determining the end of the preheating.
  • the conditions for entering the subsequent roasting stage are correspondingly different, including but not limited to the following three types of plans:
  • the cooking device further includes a door for opening and closing the cooking cavity, and the door is opened and closed to determine whether the cooked food has been put into the cooking cavity. After it is determined that the temperature in the cooking cavity enters the third temperature range, and it is determined that it is detected that the door is first opened and then closed, it is considered that the food has been put in, and the subsequent roasting stage is entered.
  • the cooking device further includes a detection device located in the cooking cavity, and the detection device is used to actively detect whether the cooked food has been put into the cooking cavity. After it is determined that the temperature in the cooking cavity enters the third temperature range, and it is determined that the detection device detects the food, it indicates that the user has put the food, and the detection accuracy is high, and the subsequent roasting stage can be entered accordingly.
  • the detection device can be a load cell, image sensor, etc., when the load cell detects a reasonable weight, such as a weight of 500g to 2000g, it is considered that the cooked food has been put in; when the image sensor detects that the food is consistent with the food The image is considered to be the ingredients after cooking.
  • the cooking device further includes an input device for the user to trigger after putting in the food, so as to receive the information input by the user confirming the putting of the food, with the highest accuracy. After it is determined that the temperature in the cooking cavity enters the third temperature range, it is determined that the input device is triggered, and then the subsequent roasting stage is entered.
  • the input device can be a physical or virtual key, which can be a special key, or an option in the operation menu. It can also output the time node that needs to be confirmed by the user during the entire cooking process in the form of query information at the corresponding time, which can be displayed Text and voice can also be played, such as outputting "whether to start cooking" and "whether to add ingredients”.
  • the user When the user's corresponding confirmation operation is received, the user is deemed to have completed the time node, and the time corresponding to the next time node in sequence Output the corresponding query information.
  • the corresponding confirmation button can be configured, and the confirmation button can be a physical button or a virtual button.
  • the display screen when the query information is displayed on the display screen, the display screen can be set as a touch screen and the corresponding confirmation virtual keys are displayed at the same time; it can also only display the query information, and the user's click on the query information can be used as the user's confirmation Operation to simplify the interface; in addition, to enhance the query effect, the query information can also be displayed in a flashing manner, such as low-frequency flashing, so that the user can see the content of the query information clearly.
  • a flashing manner such as low-frequency flashing
  • S204 corresponds to the second stage, the heating and steaming stage. Control the operation of the baking assembly until the temperature in the cooking cavity reaches the second temperature.
  • the baking component can be controlled to operate at the maximum power; the second temperature ranges from 170°C to 240°C, and further from 180°C to 230°C. At this stage, the temperature in the cooking cavity rises rapidly, which can evaporate the moisture on the surface of the pig's knuckles and precipitate the fat.
  • S206 corresponds to the third stage, the high-temperature baking stage.
  • the operation of the roasting component is controlled to maintain the temperature in the cooking cavity in the second temperature range for the first time period.
  • control the on-off operation of the baking component it can be set to the maximum power, or its operating power can be reduced; the value range of the second temperature range is 170°C to 240°C, and further 180°C to 230°C; constant temperature baking
  • the control time that is, the value range of the first time length is 8 min to 35 min, and further is 10 min to 30 min. At this stage, by roasting at a higher temperature, the skin fat of the pig's knuckles can be precipitated and the color will become brittle.
  • the embodiment of the third aspect of the present application provides a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps of the method for controlling a cooking device as described in any of the above embodiments are implemented, Therefore, it has all the beneficial technical effects of the control method of the cooking device, which will not be repeated here.
  • the computer-readable storage medium may include any medium that can store or transmit information. Examples of computer-readable storage media include electronic circuits, semiconductor memory devices, ROM, flash memory, erasable ROM (EROM), floppy disks, CD-ROMs, optical disks, hard disks, fiber optic media, radio frequency (RF) links, and so on.
  • the code segment can be downloaded via a computer network such as the Internet, an intranet, and so on.
  • the term “plurality” refers to two or more than two, unless specifically defined otherwise.
  • the terms “installed”, “connected”, “connected”, “fixed” and other terms should be understood in a broad sense.
  • “connected” can be a fixed connection, a detachable connection, or an integral connection;
  • “connected” can be It is directly connected or indirectly connected through an intermediary.
  • the specific meanings of the above-mentioned terms in this application can be understood according to specific circumstances.

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  • Manufacturing & Machinery (AREA)
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  • Cookers (AREA)

Abstract

一种烹饪设备(1)及其控制方法、计算机可读存储介质。其中，烹饪设备1包括烹饪腔、烘烤组件（102）、蒸汽发生器（104）、存储器（106）及处理器（108），烘烤组件（102）用于对烹饪腔加热；蒸汽发生器（104）用于产生蒸汽并输送至烹饪腔；存储器（204）被配置为用于存储计算机程序；处理器（206）被配置为用于执行计算机程序以实现：控制蒸汽发生器(104)运行，以使烹饪腔内的温度进入第一温度区间；控制烘烤组件（102）运行，直至烹饪腔内的温度达到第二温度(T2)，第二温度(T2)大于第一温度区间内的任一温度值；控制烘烤组件（102）运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间，第二温度(T2)处于第二温度区间内，第二温度区间内的任一温度值大于第二温度区间内的任一温度值。

Description

烹饪设备及其控制方法、计算机可读存储介质
本申请要求于2019年09月29日提交中国专利局、申请号为“201910930755.4”、发明创造名称为“烹饪设备及其控制方法、计算机可读存储介质”的中国专利申请的优先权，上述申请全部内容通过引用结合在本申请中。
背景技术
猪蹄又叫猪脚、猪手。猪蹄含有丰富的胶原蛋白，脂肪含量比肥肉低。中医认为猪蹄有食疗价值，它能防治皮肤干瘪起皱、增强皮肤弹性和韧性，对延缓衰老和促进儿童生长发育都有益处。因此，猪蹄深受中国消费者的喜爱。猪蹄的烹饪方法有多种，例如炖猪蹄、红烧猪蹄、卤制猪蹄以及烤猪蹄等。而传统的烤猪蹄需要先用炖锅将猪蹄炖熟后放入烤箱进行烤制，步骤繁琐复杂，且需要多种烹饪器具，并且放入烤箱后还需要手动调节烤制的参数，例如烤制时间以及加热功率或加热档位，步骤繁琐复杂，需要消费者具备很高的烹饪技能才能达到外焦里嫩的口感。
发明内容
本申请旨在至少解决现有技术或相关技术中存在的技术问题之一。
为此，本申请的第一方面提出了一种烹饪设备。
本申请的第二方面提出了一种烹饪设备的控制方法。
本申请的第三方面提出了一种计算机可读存储介质。
有鉴于此，本申请的第一方面实施例提供了一种烹饪设备，包括烹饪腔、烘烤组件、蒸汽发生器、存储器及处理器，烘烤组件用于对烹饪腔加热；蒸汽发生器用于产生蒸汽并输送至烹饪腔；存储器被配置为用于存储计算机程序；处理器被配置为用于执行计算机程序以实现：控制蒸汽发生器运行，以使烹饪腔内的温度进入第一温度区间；控制烘烤组件运行，直至烹饪腔内的温度达到第二温度，第二温度大于第一温度区间内的任一温度值；控制烘烤组件运行，以使烹饪腔内的温度在第一时长内维持在第二 温度区间，第二温度处于第二温度区间内，第二温度区间内的任一温度值大于第二温度区间内的任一温度值。
本申请实施例提供的烹饪设备，同时包括蒸汽发生器和烘烤组件，通过采用特定的烹饪算法来控制蒸汽发生器和烘烤组件的运行，可以将蒸和烤结合在一起，减少用户的操作步骤，便捷地烹饪出外焦里嫩的烤制食品，特别是烤制肉类，如烤猪手，使得最终制作的烤制食品与传统的分步骤和多烹饪器具烹饪的食品口感一致，便于用户操作，降低对用户烹饪技能的要求。具体而言，处理器在执行存储器内存储的计算机程序时，先运行蒸汽发生器，将烹饪腔内的温度从室温升高至第一温度区间，以将食材蒸煮熟软，此为烹饪的蒸制阶段。可以想到的是，也可由用户自行在炖锅等其他设备中实现该蒸制阶段，再由本申请实施例提供的烹饪设备对经过蒸煮的食材进行后续烹饪。蒸制阶段结束后，再控制烘烤组件将烹饪腔内的温度快速加热至合适的第二温度，此时由于食材刚刚经过蒸煮，会向外散发大量蒸汽，可实现对食材的高温蒸烤，将食材表面的水分蒸发，并将油脂析出，使烹饪完成后的食品肥而不腻，此为烹饪的升温蒸烤阶段。此后，控制烘烤组件将烹饪腔内的温度稳定在第二温度所处的第二温度区间内，并保持第一时长，实现高温恒温烤制，以使食材的表皮油脂析出并上色变脆，使完成的烤制食品达到外焦里嫩的口感，此为烹饪的高温烤制阶段。
另外，根据本申请提供的上述技术方案中的烹饪设备，还可以具有如下附加技术特征：
在一种可能的设计中，处理器执行计算机程序实现的控制蒸汽发生器运行，以使烹饪腔内的温度进入第一温度区间，包括：控制蒸汽发生器和烘烤组件运行，以使烹饪腔内的温度进入第一温度区间。
在该设计中，具体限定了在蒸制阶段还控制烘烤组件运行，以与蒸汽发生器相配合，则可在关闭蒸汽发生器时利用烘烤组件实现加热，从而在满足温度要求的情况下不必令蒸汽发生器始终运行，便于降低蒸汽量，既便于后续蒸发食材表面的水分，有助于实现较佳的烹饪效果，又可减少烹饪腔内的积水。
在一种可能的设计中，处理器执行计算机程序实现的控制蒸汽发生器 和烘烤组件运行，以使烹饪腔内的温度进入第一温度区间，包括：控制蒸汽发生器的功率和烘烤组件的功率，和/或控制蒸汽发生器和烘烤组件交替运行，以使烹饪腔内的温度先升至第一温度，再在第二时长内维持在第一温度区间，第一温度处于第一温度区间内。
在该设计中，具体限定了在蒸制阶段如何控制蒸汽发生器和烘烤组件。可控制二者的功率，也可控制二者交替运行，还可同时控制二者按照一定的功率交替运行，从而将烹饪腔内的温度先升高至第一温度，以达到蒸制温度要求，再令烹饪腔内的温度维持在第一温度所处的第一温度区间内，并保持第二时长，实现恒温蒸制。
在一种可能的设计中，基于处理器执行计算机程序以实现控制蒸汽发生器的功率和烘烤组件的功率的情况，处理器执行计算机程序实现的控制蒸汽发生器的功率，包括：在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器以可变功率运行；在烹饪腔内的温度升至第一温度之后，在第二时长计时结束之前，控制蒸汽发生器以低于可变功率的功率运行。
在该设计中，具体限定了在蒸制阶段内的不同阶段如何控制蒸汽发生器的功率。当温度达到第一温度之前，可对蒸汽发生器的功率进行变化调节，以平衡加热效果和蒸汽产量。当温度达到第一温度之后，进入为期第二时长的恒温阶段，对蒸汽量的需求进一步减小，可相对于此前降低蒸汽发生器的功率，以降低蒸汽量，既便于后续蒸发食材表面的水分，有助于实现较佳的烹饪效果，又可减少烹饪腔内的积水。
在一种可能的设计中，处理器执行计算机程序实现的在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器以可变功率运行，包括：在烹饪腔内的温度升至第三温度之前，控制蒸汽发生器以第三功率运行，第三温度小于第一温度；在烹饪腔内的温度升至第三温度之后，在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器的功率逐渐降低。
在该设计中，进一步将烹饪腔内的温度升至第一温度之前的阶段以第三温度为界，划分为两段。当处于前一段时，控制蒸汽发生器以第三功率运行，当处于后一段时，控制蒸汽发生器的功率逐渐降低，从而可在前一段保证充足的蒸汽量，在后一段逐渐降低蒸汽量，实现对蒸汽量的控制。 第三功率例如可为蒸汽发生器的最大功率。
在一种可能的设计中，第一温度与第三温度的差值的取值范围为3℃至7℃。
在该设计中，具体限定了第一温度与第三温度的差值的取值范围，也就是限定了将烹饪腔内的温度升至第一温度之前的阶段划分为两段时的划分标准，可在到达第一温度前的最后3℃至7℃的范围内，例如5℃时，逐渐降低蒸汽量，实现对蒸汽量的合理控制。
在一种可能的设计中，基于处理器执行计算机程序以实现控制蒸汽发生器和烘烤组件交替运行的情况，处理器执行计算机程序实现的控制蒸汽发生器和烘烤组件交替运行，包括：在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器和烘烤组件以高通断时长比例交替运行，高通断时长比例是蒸汽发生器的导通时长与烘烤组件的导通时长的比值，高通断时长比例大于1；在烹饪腔内的温度升至第一温度之后，在第二时长计时结束之前，控制蒸汽发生器和烘烤组件以低通断时长比例交替运行，低通断时长比例是蒸汽发生器的导通时长与烘烤组件的导通时长的比值，低通断时长比例小于1。
在该设计中，具体限定了在蒸制阶段内的不同阶段如何控制蒸汽发生器和烘烤组件交替运行。当温度达到第一温度之前，可控制蒸汽发生器的导通时长长于烘烤组件的导通时长，以集中产生蒸汽，满足蒸汽量需求，同时烘烤组件通断辅助工作以满足加热温度需求。当温度达到第一温度之后，进入为期第二时长的恒温阶段，对蒸汽量的需求进一步减小，可控制蒸汽发生器的导通时长短于烘烤组件的导通时长，以降低蒸汽量，既便于后续蒸发食材表面的水分，有助于实现较佳的烹饪效果，又可减少烹饪腔内的积水。
在一种可能的设计中，高通断时长比例的取值范围为1.5至6；和/或低通断时长比例的取值范围为0.3至0.7。
在该设计中，具体限定了高通断时长比例和低通断时长比例各自的取值范围，以平衡加热效果和蒸汽产量，有助于提升烹饪效果。
在一种可能的设计中，处理器执行计算机程序实现的在烹饪腔内的温 度升至第一温度之前，控制蒸汽发生器和烘烤组件以高通断时长比例交替运行，包括：在烹饪腔内的温度升至第四温度之前，控制蒸汽发生器和烘烤组件以第一高通断时长比例交替运行，第四温度小于第一温度；在烹饪腔内的温度升至第四温度之后，在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器和烘烤组件以第二高通断时长比例交替运行，第一高通断时长比例和第二高通断时长比例均属于高通断时长比例，第一高通断时长比例大于第二高通断时长比例。
在该设计中，进一步将烹饪腔内的温度升至第一温度之前的阶段以第四温度为界，划分为两段。当处于前一段时，控制蒸汽发生器和烘烤组件以较大的第一高通断时长比例交替运行，当处于后一段时，则以较小的第二高通断时长比例交替运行，可令蒸汽产量随温度的升高而降低，在低温时优先产生大量蒸汽，此后随着温度的升高，可借助高温蒸汽完成蒸制烹饪，并合理控制蒸汽量，有助于提升烹饪效果。可以想到的是，第四温度可与前述第三温度相等，从而将对功率的控制和对交替运行的控制相结合；此外，还可继续引入中间温度，以划分出更多的温度区段，随着温度的升高而逐渐降低相应的高通断时长比例，这同样同样是本申请的实施方案，这些实现方式及其他可实现的方式对于本领域技术人员而言是显而易见的。
在一种可能的设计中，第一温度与第四温度的差值的取值范围为3℃至7℃，例如5℃。
在该设计中，具体限定了第一温度与第四温度的差值的取值范围，也就是限定了将烹饪腔内的温度升至第一温度之前的阶段划分为两段时的划分标准，可在到达第四温度前后采用不同的高通断时长比例，实现对蒸汽量的合理控制。
在一种可能的设计中，第二时长与食材的质量正相关；和/或第二时长的取值范围为30min至70min。
在该设计中，具体限定了第二时长的取值。第二时长是蒸制阶段的恒温蒸制时长，影响了食材的蒸制效果。可将第二时长与食材的量相关联，具体为与食材的质量正相关，食材越重，恒温蒸制的第二时长就越长，以 确保食材充分蒸熟蒸软。也可直接限定第二时长的取值范围为30min至70min，该范围可确保食材的蒸制效果，其具体取值可针对不同食材经理论分析和试验得到。
在一种可能的设计中，处理器执行计算机程序实现的控制烘烤组件运行，直至烹饪腔内的温度达到第二温度，包括：控制烘烤组件以第一功率运行，直至烹饪腔内的温度达到第二温度；处理器执行计算机程序实现的控制烘烤组件运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间，包括：控制烘烤组件以第二功率运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间，第二功率小于等于第一功率。
在该设计中，具体限定了在升温蒸烤阶段和高温烤制阶段控制烘烤组件以不同的功率运行，且升温蒸烤阶段的第一功率大于等于高温烤制阶段的第二功率，使得烹饪腔内的温度可迅速升高至第二温度。第一功率例如可为烘烤组件的最大功率。在高温烤制阶段，由于控制目标为恒温，没有迅速升温的需求，故可对运行功率没有严格要求，而通过降低烘烤组件的运行功率，既有助于降低功耗，又避免了烹饪腔内的温度波动过大，使得恒温控制更可靠。
在一种可能的设计中，第一温度区间的取值范围为80℃至120℃。
在该设计中，具体限定了第一温度区间的取值范围。处于该范围内的第一温度区间可确保食材蒸熟蒸软，保证烹饪效果。其后提出的第一温度由于处于第一温度区间内，因而其取值范围也为80℃至120℃。进一步地，第一温度区间的取值范围为90℃至110℃，其具体取值可经理论分析和试验得到。可以理解的是，上述取值范围指的是第一温度区间落入该范围内，并非指第一温度区间为该范围对应的温度区间，例如第一温度区间可为98℃至102℃，相应地，第一温度例如可为100℃。
在一种可能的设计中，第二温度区间的取值范围为170℃至240℃。
在该设计中，具体限定了第二温度区间的取值范围。处于该范围内的第二温度区间可确保食材的表皮油脂析出并上色变脆，保证烹饪效果。第二温度处于第二温度区间内，因而其取值范围也为170℃至240℃，可在升温过程中将食材表面的水分蒸发并令油脂析出。进一步地，第二温度区间 的取值范围为180℃至230℃，其具体取值可针对不同食材经理论分析和试验得到。可以理解的是，上述取值范围指的是第二温度区间落入该范围内，并非指第二温度区间为该范围对应的温度区间，例如第二温度区间可为190℃至200℃，相应地，第二温度例如可为195℃。
在一种可能的设计中，第一时长的取值范围为8min至35min。
在该设计中，具体限定了第一时长的取值范围。处于该范围内的第一时长可保证在高温烤制阶段食材的表面油脂充分析出并上色变脆，又不至于烹饪时间过长而焦糊，确保了烹饪效果。进一步地，第一时长的取值范围为10min至30min，其具体取值受食材的特性影响，例如对于易出油出盐的食材可适当缩短第一时长，其具体取值可针对不同食材经理论分析和试验得到。
在一种可能的设计中，烘烤组件包括以下至少之一：热风设备、发热管、红外加热设备、微波加热设备。
在该设计中，具体限定了烘烤组件可包括热风设备、发热管、红外加热设备、微波加热设备中的至少之一，这些设备可利用不同的加热方式提升烹饪腔内的温度，在生产时按需选择即可。其中，热风设备除起到加热作用外，由于可吹出气流，因而还可起到促进烹饪腔内的温度均匀分布的作用。
本申请的第二方面实施例提供了一种烹饪设备的控制方法，烹饪设备包括烹饪腔、烘烤组件和蒸汽发生器，烘烤组件用于对烹饪腔加热，蒸汽发生器用于产生蒸汽并输送至烹饪腔，烹饪设备的控制方法包括：控制蒸汽发生器运行，以使烹饪腔内的温度进入第一温度区间；控制烘烤组件运行，直至烹饪腔内的温度达到第二温度，第二温度大于第一温度区间内的任一温度值；控制烘烤组件运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间，第二温度处于第二温度区间内，第二温度区间内的任一温度值大于第二温度区间内的任一温度值。
本申请实施例提供的烹饪设备的控制方法，通过采用特定的烹饪算法来控制烹饪设备的蒸汽发生器和烘烤组件运行，可以将蒸和烤结合在一起，减少用户的操作步骤，便捷地烹饪出外焦里嫩的烤制食品，特别是烤制肉 类，如烤猪手，使得最终制作的烤制食品与传统的分步骤和多烹饪器具烹饪的食品口感一致，便于用户操作，降低对用户烹饪技能的要求。具体而言，先运行蒸汽发生器，将烹饪腔内的温度从室温升高至第一温度区间，以将食材蒸煮熟软，此为烹饪的蒸制阶段。可以想到的是，也可由用户自行在炖锅等其他设备中实现，再利用本申请实施例提供的烹饪设备的控制方法对经过蒸煮的食材进行后续烹饪。蒸制阶段结束后，再控制烘烤组件将烹饪腔内的温度快速加热至合适的第二温度，此时由于食材刚刚经过蒸煮，会向外散发大量蒸汽，可实现对食材的高温蒸烤，将食材表面的水分蒸发，并将油脂析出，使烹饪完成后的食品肥而不腻，此为烹饪的升温蒸烤阶段。此后，控制烘烤组件将烹饪腔内的温度稳定在第二温度所处的第二温度区间内，并保持第一时长，实现高温恒温烤制，以使食材的表皮油脂析出并上色变脆，使完成的烤制食品达到外焦里嫩的口感，此为烹饪的高温烤制阶段。
另外，根据本申请提供的上述技术方案中的烹饪设备的控制方法，还可以具有如下附加技术特征：
在一种可能的设计中，控制蒸汽发生器运行，以使烹饪腔内的温度进入第一温度区间，包括：控制蒸汽发生器和烘烤组件运行，以使烹饪腔内的温度进入第一温度区间。
在该设计中，具体限定了在蒸制阶段还控制烘烤组件运行，以与蒸汽发生器相配合，则可在关闭蒸汽发生器时利用烘烤组件实现加热，从而在满足温度要求的情况下不必令蒸汽发生器始终运行，便于降低蒸汽量，既便于后续蒸发食材表面的水分，有助于实现较佳的烹饪效果，又可减少烹饪腔内的积水。
在一种可能的设计中，控制蒸汽发生器和烘烤组件运行，以使烹饪腔内的温度进入第一温度区间，包括：控制蒸汽发生器的功率和烘烤组件的功率，和/或控制蒸汽发生器和烘烤组件交替运行，以使烹饪腔内的温度先升至第一温度，再在第二时长内维持在第一温度区间，第一温度处于第一温度区间内。
在该设计中，具体限定了在蒸制阶段如何控制蒸汽发生器和烘烤组件。 可控制二者的功率，也可控制二者交替运行，还可同时控制二者按照一定的功率交替运行，从而将烹饪腔内的温度先升高至第一温度，以达到蒸制温度要求，再令烹饪腔内的温度维持在第一温度所处的第一温度区间内，并保持第二时长，实现恒温蒸制。
在一种可能的设计中，基于烹饪设备的控制方法包括控制蒸汽发生器的功率和烘烤组件的功率的情况，控制蒸汽发生器的功率，包括：在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器以可变功率运行；在烹饪腔内的温度升至第一温度之后，在第二时长计时结束之前，控制蒸汽发生器以低于可变功率的功率运行。
在该设计中，具体限定了在蒸制阶段内的不同阶段如何控制蒸汽发生器的功率。当温度达到第一温度之前，可对蒸汽发生器的功率进行变化调节，以平衡加热效果和蒸汽产量。当温度达到第一温度之后，进入为期第二时长的恒温阶段，对蒸汽量的需求进一步减小，可相对于此前降低蒸汽发生器的功率，以降低蒸汽量，既便于后续蒸发食材表面的水分，有助于实现较佳的烹饪效果，又可减少烹饪腔内的积水。
在一种可能的设计中，在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器以可变功率运行，包括：在烹饪腔内的温度升至第三温度之前，控制蒸汽发生器以第三功率运行，第三温度小于第一温度；在烹饪腔内的温度升至第三温度之后，在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器的功率逐渐降低。
在该设计中，进一步将烹饪腔内的温度升至第一温度之前的阶段以第三温度为界，划分为两段。当处于前一段时，控制蒸汽发生器以第三功率运行，当处于后一段时，控制蒸汽发生器的功率逐渐降低，从而可在前一段保证充足的蒸汽量，在后一段逐渐降低蒸汽量，实现对蒸汽量的控制。第三功率例如可为蒸汽发生器的最大功率。
在一种可能的设计中，第一温度与第三温度的差值的取值范围为3℃至7℃。
在该设计中，具体限定了第一温度与第三温度的差值的取值范围，也就是限定了将烹饪腔内的温度升至第一温度之前的阶段划分为两段时的划 分标准，可在到达第一温度前的最后3℃至7℃的范围内，例如5℃时，逐渐降低蒸汽量，实现对蒸汽量的合理控制。
在一种可能的设计中，基于烹饪设备的控制方法包括控制蒸汽发生器和烘烤组件交替运行的情况，控制蒸汽发生器和烘烤组件交替运行，包括：在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器和烘烤组件以高通断时长比例交替运行，高通断时长比例是蒸汽发生器的导通时长与烘烤组件的导通时长的比值，高通断时长比例大于1；在烹饪腔内的温度升至第一温度之后，在第二时长计时结束之前，控制蒸汽发生器和烘烤组件以低通断时长比例交替运行，低通断时长比例是蒸汽发生器的导通时长与烘烤组件的导通时长的比值，低通断时长比例小于1。
在该设计中，具体限定了在蒸制阶段内的不同阶段如何控制蒸汽发生器和烘烤组件交替运行。当温度达到第一温度之前，可控制蒸汽发生器的导通时长长于烘烤组件的导通时长，以集中产生蒸汽，满足蒸汽量需求，同时烘烤组件通断辅助工作以满足加热温度需求。当温度达到第一温度之后，进入为期第二时长的恒温阶段，对蒸汽量的需求进一步减小，可控制蒸汽发生器的导通时长短于烘烤组件的导通时长，以降低蒸汽量，既便于后续蒸发食材表面的水分，有助于实现较佳的烹饪效果，又可减少烹饪腔内的积水。
在一种可能的设计中，高通断时长比例的取值范围为1.5至6；和/或低通断时长比例的取值范围为0.3至0.7。
在该设计中，具体限定了高通断时长比例和低通断时长比例各自的取值范围，以平衡加热效果和蒸汽产量，有助于提升烹饪效果。
在一种可能的设计中，在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器和烘烤组件以高通断时长比例交替运行，包括：在烹饪腔内的温度升至第四温度之前，控制蒸汽发生器和烘烤组件以第一高通断时长比例交替运行，第四温度小于第一温度；在烹饪腔内的温度升至第四温度之后，在烹饪腔内的温度升至第一温度之前，控制蒸汽发生器和烘烤组件以第二高通断时长比例交替运行，第一高通断时长比例和第二高通断时长比例均属于高通断时长比例，第一高通断时长比例大于第二高通断时长比例。
在该设计中，进一步将烹饪腔内的温度升至第一温度之前的阶段以第四温度为界，划分为两段。当处于前一段时，控制蒸汽发生器和烘烤组件以较大的第一高通断时长比例交替运行，当处于后一段时，则以较小的第二高通断时长比例交替运行，可令蒸汽产量随温度的升高而降低，在低温时优先产生大量蒸汽，此后随着温度的升高，可借助高温蒸汽完成蒸制烹饪，并合理控制蒸汽量，有助于提升烹饪效果。可以想到的是，第四温度可与前述第三温度相等，从而将对功率的控制和对交替运行的控制相结合；此外，还可继续引入中间温度，以划分出更多的温度区段，随着温度的升高而逐渐降低相应的高通断时长比例，这同样同样是本申请的实施方案，这些实现方式及其他可实现的方式对于本领域技术人员而言是显而易见的。
在一种可能的设计中，第一温度与第四温度的差值的取值范围为3℃至7℃，例如5℃。
在该设计中，具体限定了第一温度与第四温度的差值的取值范围，也就是限定了将烹饪腔内的温度升至第一温度之前的阶段划分为两段时的划分标准，可在到达第四温度前后采用不同的高通断时长比例，实现对蒸汽量的合理控制。
在一种可能的设计中，第二时长与食材的质量正相关；和/或第二时长的取值范围为30min至70min。
在该设计中，具体限定了第二时长的取值。第二时长是蒸制阶段的恒温蒸制时长，影响了食材的蒸制效果。可将第二时长与食材的量相关联，具体为与食材的质量正相关，食材越重，恒温蒸制的第二时长就越长，以确保食材充分蒸熟蒸软。也可直接限定第二时长的取值范围为30min至70min，该范围可确保食材的蒸制效果，其具体取值可针对不同食材经理论分析和试验得到。
在一种可能的设计中，控制烘烤组件运行，直至烹饪腔内的温度达到第二温度，包括：控制烘烤组件以第一功率运行，直至烹饪腔内的温度达到第二温度；控制烘烤组件运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间，包括：控制烘烤组件以第二功率运行，以使烹饪腔内的温 度在第一时长内维持在第二温度区间，第二功率小于等于第一功率。
在该设计中，具体限定了在升温蒸烤阶段和高温烤制阶段控制烘烤组件以不同的功率运行，且升温蒸烤阶段的第一功率大于等于高温烤制阶段的第二功率，使得烹饪腔内的温度可迅速升高至第二温度。第一功率例如可为烘烤组件的最大功率。在高温烤制阶段，由于控制目标为恒温，没有迅速升温的需求，故可对运行功率没有严格要求，而通过降低烘烤组件的运行功率，既有助于降低功耗，又避免了烹饪腔内的温度波动过大，使得恒温控制更可靠。
在一种可能的设计中，第一温度区间的取值范围为80℃至120℃。
在该设计中，具体限定了第一温度区间的取值范围。处于该范围内的第一温度区间可确保食材蒸熟蒸软，保证烹饪效果。其后提出的第一温度由于处于第一温度区间内，因而其取值范围也为80℃至120℃。进一步地，第一温度区间的取值范围为90℃至110℃，其具体取值可经理论分析和试验得到。可以理解的是，上述取值范围指的是第一温度区间落入该范围内，并非指第一温度区间为该范围对应的温度区间，例如第一温度区间可为98℃至102℃，相应地，第一温度例如可为100℃。
在一种可能的设计中，第二温度区间的取值范围为170℃至240℃。
在该设计中，具体限定了第二温度区间的取值范围。处于该范围内的第二温度区间可确保食材的表皮油脂析出并上色变脆，保证烹饪效果。第二温度处于第二温度区间内，因而其取值范围也为170℃至240℃，可在升温过程中将食材表面的水分蒸发并令油脂析出。进一步地，第二温度区间的取值范围为180℃至230℃，其具体取值可针对不同食材经理论分析和试验得到。可以理解的是，上述取值范围指的是第二温度区间落入该范围内，并非指第二温度区间为该范围对应的温度区间，例如第二温度区间可为190℃至200℃，相应地，第二温度例如可为195℃。
在一种可能的设计中，第一时长的取值范围为8min至35min。
在该设计中，具体限定了第一时长的取值范围。处于该范围内的第一时长可保证在高温烤制阶段食材的表面油脂充分析出并上色变脆，又不至于烹饪时间过长而焦糊，确保了烹饪效果。进一步地，第一时长的取值范 围为10min至30min，其具体取值受食材的特性影响，例如对于易出油出盐的食材可适当缩短第一时长，其具体取值可针对不同食材经理论分析和试验得到。
在一种可能的设计中，烘烤组件包括以下至少之一：热风设备、发热管、红外加热设备、微波加热设备。
在该设计中，具体限定了烘烤组件可包括热风设备、发热管、红外加热设备、微波加热设备中的至少之一，这些设备可利用不同的加热方式提升烹饪腔内的温度，在生产时按需选择即可。其中，热风设备除起到加热作用外，由于可吹出气流，因而还可起到促进烹饪腔内的温度均匀分布的作用。
本申请的第三方面实施例提供了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如上述任一技术方案所述的烹饪设备的控制方法的步骤，因此具有该烹饪设备的控制方法的全部有益效果，在此不再赘述。
本申请的附加方面和优点将在下面的描述部分中变得明显，或通过本申请的实践了解到。
附图说明
本申请的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1示出了本申请的一个实施例中烹饪设备的结构示意图；
图2示出了本申请的一个实施例中烹饪设备的烹饪流程示意图；
图3示出了本申请的一个实施例中烹饪设备的烹饪曲线图；
图4示出了本申请的另一个实施例中烹饪设备的结构示意图；
图5示出了本申请的一个实施例中烹饪设备的控制方法的示意流程图；
图6示出了本申请的另一个实施例中烹饪设备的控制方法的示意流程图。
其中，图1中附图标记与部件名称之间的对应关系为：
1烹饪设备，102烘烤组件，104蒸汽发生器，106存储器，108处理器；
图4中附图标记与部件名称之间的对应关系为：
2烹饪设备，202烘烤组件，204存储器，206处理器。
具体实施方式
为了能够更清楚地理解本申请的上述目的、特征和优点，下面结合附图和具体实施方式对本申请进行进一步的详细描述。需要说明的是，在不冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本申请，但是，本申请还可以采用其他不同于在此描述的其他方式来实施，因此，本申请的保护范围并不受下面公开的具体实施例的限制。
本申请第一方面的实施例提供了一种烹饪设备，可制备外焦里嫩的烤制食品，特别是烤制肉类，如烤猪手，接下来以烤猪手为例，对本申请实施例提供的烹饪设备进行介绍。
实施例一
如图1所示，烹饪设备1包括烹饪腔(图中未示出)、烘烤组件102、蒸汽发生器104、存储器106及处理器108。
其中，烘烤组件102可实现高温加热功能，用于对烹饪腔加热。烘烤组件102包括但不限于热风设备、发热管、红外加热设备、微波加热设备，可借助不同的加热方式提升烹饪腔内的温度。
蒸汽发生器104可产生蒸汽，用于将产生的蒸汽输送至烹饪腔，蒸汽发生器104产生的具体为热蒸汽，以适应烹饪场景，不必再耗费大量热量将冷蒸汽加热为热蒸汽。
存储器106被配置为用于存储计算机程序，处理器108被配置为用于执行计算机程序以实现对烘烤组件102和蒸汽发生器104的控制，进而完成指定的烤猪手烹饪方案。
本申请该实施例提供的烹饪设备1，是具有蒸烤一体的控制算法的蒸烤一体机，可将蒸和烤结合在一起，蒸烤过程一体进行，减少用户的操作 步骤，使烹饪更便利；同时采用特定的烹饪算法，使最终出品的烤猪手与传统的分步骤和多烹饪器具烹饪的烤猪手口感一致无差别，且可以让用户实现一键制备外焦里嫩的烤猪手，不同烹饪经验的用户均可操作，并且更节省时间。
具体而言，烹饪流程如图2所示，烹饪曲线如图3所示，该蒸烤一体的控制算法包括三个阶段：
第一阶段：蒸制阶段。控制蒸汽发生器104运行，以使烹饪腔内的温度进入第一温度区间。具体而言，蒸制阶段可响应于蒸制指令启动，蒸制指令是蒸烤一体的控制算法的第一个指令，因而也可替代为蒸烤烹饪的启动指令，例如烤猪手启动指令，当用户将经过预腌制的猪手放入烹饪腔内后，可点击相应的实体或虚拟按键以选择进行烤猪手烹饪，处理器108随即生成烤猪手启动指令。烹饪过程中，可先令烹饪腔升温至第一温度T1，再在第二时长t2内将烹饪腔内的温度维持在第一温度区间，其中，第一温度T1处于第一温度区间内，即蒸制阶段包括升温阶段和恒温阶段两个子阶段，特别地，第一温度区间等于第一温度T1，即第一温度区间的上限温度和下限温度均等于第一温度T1，在恒温阶段使烹饪腔内的温度保持在第一温度T1。
进一步地，第一温度T1和第一温度区间的取值范围为80℃至120℃，进一步为90℃至110℃，例如可将第一温度T1设定为100℃，将第一温度区间设定为98℃至102℃。
进一步地，第二时长t2可与食材的质量M正相关，例如满足t2＝50+(M-500)/500*10，其中M一般为300g至1000g。可以理解的是，此时可为烹饪设备1配置输入装置以输入食材的质量，输入装置例如可为带数字的实体或虚拟按键，以输入准确的质量，也可为几个附加有质量范围的实体或虚拟按键，以供用户按估算选择；还可为烹饪设备1配置称重传感器或图像传感器等传感器，以自动检测食材的质量，进一步简化用户的操作。也可直接将第二时长t2的取值范围设定为30min至70min，根据食材的不同情况进行合理选择，也可配置前述的附加有质量范围的实体或虚拟按键，不同的质量范围对应不同的第二时长t2。此处所介绍的第二时长t2的取值 方式一般对应的烹饪腔体积为25L至50L。
在该阶段，采用高温蒸汽将猪手蒸透***，并恒温保温让猪手中的胶原蛋白转化形成明胶。具体地，以烹饪腔中心温度作为烹饪腔内的温度，下同。
进一步地，还同时控制烘烤组件102运行，以与蒸汽发生器104配合工作，从而在满足温度要求的情况下降低蒸汽量。控制时，可控制二者的功率，也可控制二者交替运行，还可同时控制二者按照一定的功率交替运行。接下来以同时控制二者按照一定的功率交替运行为例，对蒸制阶段的控制算法进行举例介绍：
第一子阶段：烹饪腔内的初始温度为室温T0(一般为15℃至35℃)，首先开启蒸汽发生器104，当烹饪腔内的温度处于T0至(T1-5)时，蒸汽发生器104满功率工作，烘烤组件102通断辅助工作(此处对其运行功率不做具体限定，可根据实际情况设置，下同)，二者的通断关系为蒸汽发生器104运行50s/60s，烘烤组件102运行10s/60s，也就是以60s为一个工作周期，蒸汽发生器104先运行50s，烘烤组件102再运行10s，也就是从室温T0升温至距离第一温度T1还差5℃这段期间，以蒸汽发生器104为主加热运行，烘烤组件102予以辅助，可以保证充足的蒸汽量。
第二子阶段：当烹饪腔内的温度处于(T1-5)至T1时，蒸汽发生器104功率随温度的升高而逐渐降低，例如在温度达到(T1-4)、(T1-3)、(T1-2)、(T1-1)、T1时，令蒸汽发生器104功率分别降至其最大功率的1/2、1/3、1/4、1/5、1/6，烘烤组件102通断辅助工作，二者的通断关系为蒸汽发生器104运行40s/60s，烘烤组件102运行20s/60s，可在达到第一温度T1前的最后5℃范围内，降低蒸汽发生器104的运行时长，并逐渐降低其功率，以减少蒸汽产量。
第一子阶段和第二子阶段共同构成了蒸制阶段中的升温阶段，升温阶段的升温时长t0受室温T0、第一温度T1、蒸汽发生器104和烘烤组件102的运行情况影响。
第三子阶段：即蒸制阶段中的恒温阶段，也可称为T1恒温阶段，以在第二时长t2内将烹饪腔内的温度保持在第一温度T1附近，即维持在第一 温度区间内。此时控制蒸汽发生器104以最大功率的1/10通断工作，烘烤组件102通断辅助工作，二者的通断关系为蒸汽发生器104运行30s/90s，烘烤组件102运行60s/90s，此时蒸汽量已足以满足蒸制需要，以烘烤组件102为主加热运行。
以上，为关于蒸制阶段的介绍。
第二阶段：升温蒸烤阶段。关闭蒸汽发生器104，控制烘烤组件102运行，直至烹饪腔内的温度达到第二温度T2，第二温度T2大于第一温度区间内的任一温度值，特别地，在第一温度区间等于第一温度T1时，即为第二温度T2大于第一温度T1。
其中，由第一温度区间升至第二温度T2的时间为第三时长t3，第三时长t3的长短受烘烤组件102的运行功率、第一温度区间、第二温度T2影响。可控制烘烤组件102以最大功率运行；第二温度T2的取值范围为170℃至240℃，进一步为180℃至230℃。在该阶段，烹饪腔内的温度快速升高，可将猪手表面的水分蒸发，将油脂析出。
第三阶段：高温烤制阶段。关闭蒸汽发生器104，控制烘烤组件102运行，以使烹饪腔内的温度在第一时长t1内维持在第二温度区间，第二温度T2处于第二温度区间内，第二温度区间内的任一温度值大于第一温度区间内的任一温度值，特别地，第二温度区间等于第二温度T2，即第二温度区间的上限温度和下限温度均等于第二温度T2，高温烤制阶段烹饪腔内的温度在第一时长t1内维持在第二温度T2。
进一步地，控制烘烤组件102通断工作，可设定为最大功率，也可降低其运行功率；第二温度区间的取值范围为170℃至240℃，进一步为180℃至230℃；恒温烤制的时间，即第一时长t1的取值范围为8min至35min，进一步为10min至30min。在该阶段，通过在较高的温度下烤制，可使猪手的表皮油脂析出并上色变脆。
在一个具体实施例中，设置如下参数：食材的质量M为600g；蒸制阶段中，升温阶段的升温时长t0为10min，恒温阶段的第二时长t2为52min，第一温度T1和第一温度区间均为100℃；升温蒸烤阶段中，第三时长t3为20min，第二温度T2为210℃；高温烤制阶段中，第一时长t1为20min， 第二温度区间为210℃。按照该具体实施例，总烹饪时长为102min。
实施例二
如图4所示，烹饪设备2包括烹饪腔(图中未示出)、烘烤组件202、存储器204及处理器206，其中的烘烤组件202、存储器204和处理器206的结构与实施例一相同，仅存储的计算机程序有所差异，在此不再赘述。
本申请该实施例提供的烹饪设备2，可以是仅能实现烤制功能的设备，如烤箱，也可以是还能实现其他烹饪功能的设备，如蒸烤箱，当用户自行将猪手在炖锅中煮熟和煮软后，放入预热的蒸烤箱或烤箱中烤制，也可实现实施例一类似的烹饪。此时用户只需完成简单的蒸煮操作，不必具备很高的烹饪技能，可在不改变现有烤箱等烤制烹饪设备的硬件结构的情况下，仅通过控制算法的改进，就完成烤制食品的烹饪。
具体而言，该烹饪设备2的烤制控制算法也包括三个阶段：
第一阶段：预热阶段。控制烘烤组件202运行，以使烹饪腔内的温度进入第三温度区间。其中，考虑到猪手在蒸煮过程中已经具有足够多的水分，预热时可直接控制烘烤组件202运行，以升温至第三温度区间。第三温度区间的取值范围可为90℃至180℃，进一步为100℃至170℃。
具体而言，预热阶段可响应于预热指令启动，预热指令是该烤制控制算法的第一个指令，因而也可替代为烤制烹饪的启动指令，例如烤制猪手启动指令，当该烤制控制算法应用于实施例一提供的烹饪设备1时，为加以区别，可将实施例一的蒸烤烹饪的启动指令记为一键烤猪手启动指令。用户可在任何时刻点击相应的实体或虚拟按键以选择进行烤制猪手的烹饪，处理器206随即生成烤制猪手启动指令，进入预热阶段。
也可将烤制猪手启动指令和预热指令区分开来，当生成烤制猪手启动指令后，首先输出预计的预热时长，以便用户了解预热耗时，进而在合理的时刻触发预热开关以生成预热指令。可以想到的是，烹饪设备2还可输出建议的猪手蒸煮时长，以指导用户蒸煮猪手；进一步地，可设置代表蒸煮开始的实体或虚拟按键，以供用户在开始蒸煮猪手时点击，处理器206在距离猪手蒸煮时长计时结束还剩预热时长时生成预热指令，开始预热，待猪手蒸煮时长计时结束时，就输出蒸煮结束信息以提示用户结束蒸煮， 可将蒸煮后的猪手放入烹饪腔。
进一步地，在烹饪腔内的温度进入第三温度区间后，预热就已经完成，处理器206可输出提示信息，以提示用户将蒸煮后的食材放入烹饪腔内，避免长时间预热而增加功耗。
进一步地，在预热结束且确定用户将蒸煮后的食材放入烹饪腔内后，就可进入后续烤制阶段。其中，可将检测到烹饪腔内的温度进入第三温度区间作为判定预热结束的标准。根据对是否已将蒸煮后的食材放入烹饪腔内的判断方式不同，进入后续烤制阶段的条件相应不同，包括但不限于以下三类方案：
方案一，烹饪设备还包括用于开闭烹饪腔的门体，借助门体的开闭判断是否已将蒸煮后的食材放入烹饪腔内。处理器206确定烹饪腔内的温度进入第三温度区间后，确定检测到门体先开启再关闭，则认为已放入食材，进入后续烤制阶段。
方案二，烹饪设备还包括位于烹饪腔内的检测装置，借助检测装置主动检测是否已将蒸煮后的食材放入烹饪腔内。处理器206确定烹饪腔内的温度进入第三温度区间后，确定检测装置检测到食材，则表明用户已放入食材，检测的准确度高，可据此进入后续烤制阶段。检测装置具体可为称重传感器、图像传感器等传感器，当称重传感器检测到合理重量，例如500g至2000g的重量，则认为是放入了蒸煮后的食材；当图像传感器检测到了与食材相符的图像，则认为是放入了蒸煮后的食材。
方案三，烹饪设备还包括输入装置，以供用户在放入食材后触发，从而接收用户输入的确认放入食材的信息，准确度最高。处理器206确定烹饪腔内的温度进入第三温度区间后，确定输入装置被触发，则进入后续烤制阶段。输入装置可为实体或虚拟按键，具体可为专门的按键，也可以是操作菜单中的选项，还可以将整个烹饪过程中需要用户确认的时间节点以询问信息的形式在相应时刻输出，可显示文字，也可播放语音，例如输出“是否开始蒸煮”、“是否放入食材”，当接收到用户相应的确认操作时，就认为用户完成了该时间节点，按序在下一个时间节点对应的时刻输出相应的询问信息。对于询问信息的确认，可以配置相应的确认按钮，确认按 钮可为实体按键或虚拟按键。例如，在通过显示屏显示该询问信息时，可将显示屏设为触控屏，同时显示相应的确认虚拟按键；还可仅显示该询问信息，将用户对该询问信息的点击作为用户的确认操作，以简化界面；此外，为强化询问效果，还可以闪烁的方式显示该询问信息，例如低频闪烁，以便用户看清询问信息的内容。
以上，为关于预热阶段的介绍。
第二阶段：升温蒸烤阶段。控制烘烤组件202运行，直至烹饪腔内的温度达到第二温度，第二温度大于第三温度区间内的任一温度值。可控制烘烤组件202以最大功率运行；第二温度的取值范围为170℃至240℃，进一步为180℃至230℃。在该阶段，烹饪腔内的温度快速升高，可将猪手表面的水分蒸发，将油脂析出。
第三阶段：高温烤制阶段。控制烘烤组件202运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间，第二温度处于第二温度区间内，第二温度区间内的任一温度值大于第三温度区间内的任一温度值。
进一步地，控制烘烤组件202通断工作，可设定为最大功率，也可降低其运行功率；第二温度区间的取值范围为170℃至240℃，进一步为180℃至230℃；恒温烤制的时间，即第一时长的取值范围为8min至35min，进一步为10min至30min。在该阶段，通过在较高的温度下烤制，可使猪手的表皮油脂析出并上色变脆。
具体地，上述任一实施例中的存储器可以包括用于数据或指令的大容量存储器。举例来说而非限制，存储器可包括硬盘驱动器(Hard Disk Drive，HDD)、软盘驱动器、闪存、光盘、磁光盘、磁带或通用串行总线(Universal Serial Bus，USB)驱动器或者两个或更多个以上这些的组合。在合适的情况下，存储器可包括可移除或不可移除(或固定)的介质。在合适的情况下，存储器可在综合网关容灾设备的内部或外部。在特定实施例中，存储器是非易失性固态存储器。在特定实施例中，存储器包括只读存储器(ROM)。在合适的情况下，该ROM可以是掩模编程的ROM、可编程ROM(PROM)、可擦除PROM(EPROM)、电可擦除PROM(EEPROM)、电可改写ROM(EAROM)或闪存或者两个或更多个以上这些的组合。
上述任一实施例中的处理器可以包括中央处理器(CPU)，或者特定集成电路(Application Specific Integrated Circuit，ASIC)，或者可以被配置成实施本申请实施例的一个或多个集成电路。
本申请第二方面的实施例提供了一种烹饪设备的控制方法，可制备外焦里嫩的烤制食品，特别是烤制肉类，如烤猪手。该烹饪设备至少包括烹饪腔和烘烤组件，还可包括蒸汽发生器，其具体结构参见本申请第一方面的实施例，在此不再赘述。该控制方法具体为NTC(Negative Temperature Coefficient，具有负温度系数的热敏电阻材料)控制算法，也就是根据温度控制烘烤组件，甚至控制蒸汽发生器，具体地，是根据烹饪腔内的温度来执行控制，更进一步地，以烹饪腔中心温度作为烹饪腔内的温度。接下来以烤猪手为例，对本申请实施例提供的烹饪设备的控制方法进行介绍。
图5示出了本申请的一个实施例中烹饪设备的控制方法的示意流程图。其中，烹饪设备包括烹饪腔、烘烤组件和蒸汽发生器。如图5所示，该烹饪设备的控制方法包括：
S102，控制蒸汽发生器运行，以使烹饪腔内的温度进入第一温度区间；
S104，控制烘烤组件运行，直至烹饪腔内的温度达到第二温度，第二温度大于第一温度区间内的任一温度值；
S106，控制烘烤组件运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间，第二温度处于第二温度区间内，第二温度区间内的任一温度值大于第一温度区间内的任一温度值。
本申请该实施例提供的烹饪设备的控制方法，可将蒸和烤结合在一起，蒸烤过程一体进行，减少用户的操作步骤，使烹饪更便利；同时采用特定的烹饪算法，使最终出品的烤猪手与传统的分步骤和多烹饪器具烹饪的烤猪手口感一致无差别，且可以让用户实现一键制备外焦里嫩的烤猪手，不同烹饪经验的用户均可操作，并且更节省时间。
具体而言，烹饪流程如图2所示，烹饪曲线如图3所示，上述三个步骤分别对应于该控制方法的三个阶段：
S102对应第一阶段，蒸制阶段。控制蒸汽发生器运行，以使烹饪腔内的温度进入第一温度区间。具体而言，蒸制阶段可响应于蒸制指令启动， 蒸制指令是蒸烤一体的控制方法的第一个指令，因而也可替代为蒸烤烹饪的启动指令，例如烤猪手启动指令，当用户将经过预腌制的猪手放入烹饪腔内后，可点击相应的实体或虚拟按键以选择进行烤猪手烹饪，随即生成烤猪手启动指令。烹饪过程中，可先令烹饪腔升温至第一温度T1，再在第二时长t2内将烹饪腔内的温度维持在第一温度区间，其中，第一温度T1处于第一温度区间内，即蒸制阶段包括升温阶段和恒温阶段两个子阶段，特别地，第一温度区间等于第一温度T1，即第一温度区间的上限温度和下限温度均等于第一温度T1，在恒温阶段使烹饪腔内的温度保持在第一温度T1。
进一步地，第一温度T1和第一温度区间的取值范围为80℃至120℃，进一步为90℃至110℃，例如可将第一温度T1设定为100℃，将第一温度区间设定为98℃至102℃。
进一步地，第二时长t2可与食材的质量M正相关，例如满足t2＝50+(M-500)/500*10，其中M一般为300g至1000g。可以理解的是，此时可为烹饪设备配置输入装置以输入食材的质量，输入装置例如可为带数字的实体或虚拟按键，以输入准确的质量，也可为几个附加有质量范围的实体或虚拟按键，以供用户按估算选择；还可为烹饪设备配置称重传感器或图像传感器等传感器，以自动检测食材的质量，进一步简化用户的操作。也可直接将第二时长t2的取值范围设定为30min至70min，根据食材的不同情况进行合理选择，也可配置前述的附加有质量范围的实体或虚拟按键，不同的质量范围对应不同的第二时长t2。此处所介绍的第二时长t2的取值方式一般对应的烹饪腔体积为25L至50L。
在该阶段，采用高温蒸汽将猪手蒸透***，并恒温保温让猪手中的胶原蛋白转化形成明胶。
进一步地，还同时控制烘烤组件运行，以与蒸汽发生器配合工作，从而在满足温度要求的情况下降低蒸汽量。控制时，可控制二者的功率，也可控制二者交替运行，还可同时控制二者按照一定的功率交替运行。接下来以同时控制二者按照一定的功率交替运行为例，对蒸制阶段的控制方法进行举例介绍：
第一子阶段：烹饪腔内的初始温度为室温T0(一般为15℃至35℃)，首先开启蒸汽发生器，当烹饪腔内的温度处于T0至(T1-5)时，蒸汽发生器满功率工作，烘烤组件通断辅助工作(此处对其运行功率不做具体限定，可根据实际情况设置，下同)，二者的通断关系为蒸汽发生器50s/60s，烘烤组件10s/60s，也就是以60s为一个工作周期，蒸汽发生器先运行50s，烘烤组件再运行10s，也就是从室温T0升温至距离第一温度T1还差5℃这段期间，以蒸汽发生器为主加热运行，烘烤组件予以辅助，可以保证充足的蒸汽量。
第二子阶段：当烹饪腔内的温度处于(T1-5)至T1时，蒸汽发生器功率随温度的升高而逐渐降低，例如在温度达到(T1-4)、(T1-3)、(T1-2)、(T1-1)、T1时，令蒸汽发生器功率分别降至其最大功率的1/2、1/3、1/4、1/5、1/6，烘烤组件通断辅助工作，二者的通断关系为蒸汽发生器40s/60s，烘烤组件20s/60s，可在达到第一温度T1前的最后5℃范围内，降低蒸汽发生器的运行时长，并逐渐降低其功率，以减少蒸汽产量。
第一子阶段和第二子阶段共同构成了蒸制阶段中的升温阶段，升温阶段的升温时长t0受室温T0、第一温度T1、蒸汽发生器和烘烤组件的运行情况影响。
第三子阶段：即蒸制阶段中的恒温阶段，也可称为T1恒温阶段，以在第二时长t2内将烹饪腔内的温度保持在第一温度T1附近，即维持在第一温度区间内。此时控制蒸汽发生器以最大功率的1/10通断工作，烘烤组件通断辅助工作，二者的通断关系为蒸汽发生器30s/90s，烘烤组件60s/90s，此时蒸汽量已足以满足蒸制需要，以烘烤组件为主加热运行。
以上，为关于S102对应的蒸制阶段的介绍。
S104对应第二阶段，升温蒸烤阶段。关闭蒸汽发生器，控制烘烤组件运行，直至烹饪腔内的温度达到第二温度T2。
其中，由第一温度区间升至第二温度T2的时间为第三时长t3，第三时长t3的长短受烘烤组件的运行功率、第一温度区间、第二温度T2影响。可控制烘烤组件以最大功率运行；第二温度T2的取值范围为170℃至240℃，进一步为180℃至230℃。在该阶段，烹饪腔内的温度快速升高， 可将猪手表面的水分蒸发，将油脂析出。
S106对应第三阶段，高温烤制阶段。关闭蒸汽发生器，控制烘烤组件运行，以使烹饪腔内的温度在第一时长t1内维持在第二温度区间，特别地，第二温度区间等于第二温度T2，即第二温度区间的上限温度和下限温度均等于第二温度T2，高温烤制阶段烹饪腔内的温度在第一时长t1内维持在第二温度T2。
进一步地，控制烘烤组件通断工作，可设定为最大功率，也可降低其运行功率；第二温度区间的取值范围为170℃至240℃，进一步为180℃至230℃；恒温烤制的时间，即第一时长t1的取值范围为8min至35min，进一步为10min至30min。在该阶段，通过在较高的温度下烤制，可使猪手的表皮油脂析出并上色变脆。
在一个具体实施例中，设置如下参数：食材的质量M为600g；蒸制阶段中，升温阶段的升温时长t0为10min，恒温阶段的第二时长t2为52min，第一温度T1和第一温度区间均为100℃；升温蒸烤阶段中，第三时长t3为20min，第二温度T2为210℃；高温烤制阶段中，第一时长t1为20min，第二温度区间为210℃。按照该具体实施例，总烹饪时长为102min。
图6示出了本申请的另一个实施例中烹饪设备的控制方法的示意流程图。其中，烹饪设备可以是仅能实现烤制功能的设备，如烤箱，即烹饪设备包括烹饪腔和烘烤组件，也可以是还能实现其他烹饪功能的设备，如蒸烤箱，即还可包括蒸汽发生器。如图6所示，该烹饪设备的控制方法包括：
S202，控制烘烤组件运行，以使烹饪腔内的温度进入第三温度区间；
S204，控制烘烤组件运行，直至烹饪腔内的温度达到第二温度，第二温度大于第三温度区间内的任一温度值；
S206，控制烘烤组件运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间，第二温度处于第二温度区间内，第二温度区间内的任一温度值大于第三温度区间内的任一温度值。
本申请该实施例提供的烹饪设备的控制方法，可由用户自行将猪手在炖锅中煮熟和煮软后，放入预热的蒸烤箱或烤箱中烤制，也可实现前一实施例类似的烹饪。此时用户只需完成简单的蒸煮操作，不必具备很高的烹 饪技能，可在不改变现有烤箱等烤制烹饪设备的硬件结构的情况下，仅通过控制算法的改进，就完成烤制食品的烹饪。
具体而言，该烹饪设备的上述三个步骤分别对应于该控制方法的三个阶段：
S202对应第一阶段，预热阶段。控制烘烤组件运行，以使烹饪腔内的温度进入第三温度区间。其中，考虑到猪手在蒸煮过程中已经具有足够多的水分，预热时可直接控制烘烤组件运行，以升温至第三温度区间。第三温度区间的取值范围可为90℃至180℃，进一步为100℃至170℃。
具体而言，预热阶段可响应于预热指令启动，预热指令是该烤制控制方法的第一个指令，因而也可替代为烤制烹饪的启动指令，例如烤制猪手启动指令，当应用该烤制控制方法的烹饪设备同时也能够应用前一实施例的蒸烤一体的控制方法时，为加以区别，可将蒸烤烹饪的启动指令记为一键烤猪手启动指令。用户可在任何时刻点击相应的实体或虚拟按键以选择进行烤制猪手的烹饪，烹饪设备随即生成烤制猪手启动指令，进入预热阶段。
也可将烤制猪手启动指令和预热指令区分开来，当生成烤制猪手启动指令后，首先输出预计的预热时长，以便用户了解预热耗时，进而在合理的时刻触发预热开关以生成预热指令。可以想到的是，烹饪设备还可输出建议的猪手蒸煮时长，以指导用户蒸煮猪手；进一步地，烹饪设备可设置代表蒸煮开始的实体或虚拟按键，以供用户在开始蒸煮猪手时点击，在距离猪手蒸煮时长计时结束还剩预热时长时生成预热指令，开始预热，待猪手蒸煮时长计时结束时，就输出蒸煮结束信息以提示用户结束蒸煮，可将蒸煮后的猪手放入烹饪腔。
进一步地，在烹饪腔内的温度进入第三温度区间后，预热就已经完成，可输出提示信息，以提示用户将蒸煮后的食材放入烹饪腔内，避免长时间预热而增加功耗。
进一步地，在预热结束且确定用户将蒸煮后的食材放入烹饪腔内后，就可进入后续烤制阶段。其中，可将检测到烹饪腔内的温度进入第三温度区间作为判定预热结束的标准。根据对是否已将蒸煮后的食材放入烹饪腔 内的判断方式不同，进入后续烤制阶段的条件相应不同，包括但不限于以下三类方案：
方案一，烹饪设备还包括用于开闭烹饪腔的门体，借助门体的开闭判断是否已将蒸煮后的食材放入烹饪腔内。确定烹饪腔内的温度进入第三温度区间后，确定检测到门体先开启再关闭，则认为已放入食材，进入后续烤制阶段。
方案二，烹饪设备还包括位于烹饪腔内的检测装置，借助检测装置主动检测是否已将蒸煮后的食材放入烹饪腔内。确定烹饪腔内的温度进入第三温度区间后，确定检测装置检测到食材，则表明用户已放入食材，检测的准确度高，可据此进入后续烤制阶段。检测装置具体可为称重传感器、图像传感器等传感器，当称重传感器检测到合理重量，例如500g至2000g的重量，则认为是放入了蒸煮后的食材；当图像传感器检测到了与食材相符的图像，则认为是放入了蒸煮后的食材。
方案三，烹饪设备还包括输入装置，以供用户在放入食材后触发，从而接收用户输入的确认放入食材的信息，准确度最高。确定烹饪腔内的温度进入第三温度区间后，确定输入装置被触发，则进入后续烤制阶段。输入装置可为实体或虚拟按键，具体可为专门的按键，也可以是操作菜单中的选项，还可以将整个烹饪过程中需要用户确认的时间节点以询问信息的形式在相应时刻输出，可显示文字，也可播放语音，例如输出“是否开始蒸煮”、“是否放入食材”，当接收到用户相应的确认操作时，就认为用户完成了该时间节点，按序在下一个时间节点对应的时刻输出相应的询问信息。对于询问信息的确认，可以配置相应的确认按钮，确认按钮可为实体按键或虚拟按键。例如，在通过显示屏显示该询问信息时，可将显示屏设为触控屏，同时显示相应的确认虚拟按键；还可仅显示该询问信息，将用户对该询问信息的点击作为用户的确认操作，以简化界面；此外，为强化询问效果，还可以闪烁的方式显示该询问信息，例如低频闪烁，以便用户看清询问信息的内容。
以上，为关于S202对应的预热阶段的介绍。
S204对应第二阶段，升温蒸烤阶段。控制烘烤组件运行，直至烹饪腔 内的温度达到第二温度。可控制烘烤组件以最大功率运行；第二温度的取值范围为170℃至240℃，进一步为180℃至230℃。在该阶段，烹饪腔内的温度快速升高，可将猪手表面的水分蒸发，将油脂析出。
S206对应第三阶段，高温烤制阶段。控制烘烤组件运行，以使烹饪腔内的温度在第一时长内维持在第二温度区间。
进一步地，控制烘烤组件通断工作，可设定为最大功率，也可降低其运行功率；第二温度区间的取值范围为170℃至240℃，进一步为180℃至230℃；恒温烤制的时间，即第一时长的取值范围为8min至35min，进一步为10min至30min。在该阶段，通过在较高的温度下烤制，可使猪手的表皮油脂析出并上色变脆。
本申请第三方面的实施例提供了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如上述任一实施例所述的烹饪设备的控制方法的步骤，因而具备该烹饪设备的控制方法的全部有益技术效果，在此不再赘述。
计算机可读存储介质可以包括能够存储或传输信息的任何介质。计算机可读存储介质的例子包括电子电路、半导体存储器设备、ROM、闪存、可擦除ROM(EROM)、软盘、CD-ROM、光盘、硬盘、光纤介质、射频(RF)链路，等等。代码段可以经由诸如因特网、内联网等的计算机网络被下载。
在本申请中，术语“多个”则指两个或两个以上，除非另有明确的限定。术语“安装”、“相连”、“连接”、“固定”等术语均应做广义理解，例如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；“相连”可以是直接相连，也可以通过中间媒介间接相连。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具 体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上所述仅为本申请的优选实施例而已，并不用于限制本申请，对于本领域的技术人员来说，本申请可以有各种更改和变化。凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (29)

  1. 一种烹饪设备，其中，所述烹饪设备包括：
    烹饪腔；
    烘烤组件，用于对所述烹饪腔加热；
    蒸汽发生器，用于产生蒸汽并输送至所述烹饪腔；
    存储器，被配置为用于存储计算机程序；及
    处理器，被配置为用于执行所述计算机程序以实现：
    控制所述蒸汽发生器运行，以使所述烹饪腔内的温度进入第一温度区间；
    控制所述烘烤组件运行，直至所述烹饪腔内的温度达到第二温度，所述第二温度大于所述第一温度区间内的任一温度值；
    控制所述烘烤组件运行，以使所述烹饪腔内的温度在第一时长内维持在第二温度区间，所述第二温度处于所述第二温度区间内，所述第二温度区间内的任一温度值大于所述第二温度区间内的任一温度值。
  2. 根据权利要求1所述的烹饪设备，其中，所述处理器执行所述计算机程序实现的控制所述蒸汽发生器运行，以使所述烹饪腔内的温度进入第一温度区间，包括：
    控制所述蒸汽发生器和所述烘烤组件运行，以使所述烹饪腔内的温度进入第一温度区间。
  3. 根据权利要求2所述的烹饪设备，其中，所述处理器执行所述计算机程序实现的控制所述蒸汽发生器和所述烘烤组件运行，以使所述烹饪腔内的温度进入第一温度区间，包括：
    控制所述蒸汽发生器的功率和所述烘烤组件的功率，和/或控制所述蒸汽发生器和所述烘烤组件交替运行，以使所述烹饪腔内的温度先升至第一温度，再在第二时长内维持在所述第一温度区间，所述第一温度处于所述第一温度区间内。
  4. 根据权利要求3所述的烹饪设备，其中，基于所述处理器执行所述计算机程序以实现控制所述蒸汽发生器的功率和所述烘烤组件的功率的情况，所述处理器执行所述计算机程序实现的控制所述蒸汽发生器的功率，包括：
    在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器以可变功率运行；
    在所述烹饪腔内的温度升至所述第一温度之后，在所述第二时长计时结束之前，控制所述蒸汽发生器以低于所述可变功率的功率运行。
  5. 根据权利要求4所述的烹饪设备，其中，所述处理器执行所述计算机程序实现的在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器以可变功率运行，包括：
    在所述烹饪腔内的温度升至第三温度之前，控制所述蒸汽发生器以第三功率运行，所述第三温度小于所述第一温度；
    在所述烹饪腔内的温度升至所述第三温度之后，在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器的功率逐渐降低。
  6. 根据权利要求5所述的烹饪设备，其中，
    所述第一温度与所述第三温度的差值的取值范围为3℃至7℃。
  7. 根据权利要求3所述的烹饪设备，其中，基于所述处理器执行所述计算机程序以实现控制所述蒸汽发生器和所述烘烤组件交替运行的情况，所述处理器执行所述计算机程序实现的控制所述蒸汽发生器和所述烘烤组件交替运行，包括：
    在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器和所述烘烤组件以高通断时长比例交替运行，所述高通断时长比例是所述蒸汽发生器的导通时长与所述烘烤组件的导通时长的比值，所述高通断时长比例大于1；
    在所述烹饪腔内的温度升至所述第一温度之后，在所述第二时长计时结束之前，控制所述蒸汽发生器和所述烘烤组件以低通断时长比例交替运行，所述低通断时长比例是所述蒸汽发生器的导通时长与所述烘烤组件的导通时长的比值，所述低通断时长比例小于1。
  8. 根据权利要求7所述的烹饪设备，其中，
    所述高通断时长比例的取值范围为1.5至6；和/或
    所述低通断时长比例的取值范围为0.3至0.7。
  9. 根据权利要求7所述的烹饪设备，其中，所述处理器执行所述计算机 程序实现的在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器和所述烘烤组件以高通断时长比例交替运行，包括：
    在所述烹饪腔内的温度升至第四温度之前，控制所述蒸汽发生器和所述烘烤组件以第一高通断时长比例交替运行，所述第四温度小于所述第一温度；
    在所述烹饪腔内的温度升至所述第四温度之后，在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器和所述烘烤组件以第二高通断时长比例交替运行，所述第一高通断时长比例和所述第二高通断时长比例均属于所述高通断时长比例，所述第一高通断时长比例大于所述第二高通断时长比例。
  10. 根据权利要求9所述的烹饪设备，其中，
    所述第一温度与所述第四温度的差值的取值范围为3℃至7℃。
  11. 根据权利要求3所述的烹饪设备，其中，
    所述第二时长与食材的质量正相关；和/或
    所述第二时长的取值范围为30min至70min。
  12. 根据权利要求1至11中任一项所述的烹饪设备，其中，
    所述处理器执行所述计算机程序实现的控制所述烘烤组件运行，直至所述烹饪腔内的温度达到第二温度，包括：
    控制所述烘烤组件以第一功率运行，直至所述烹饪腔内的温度达到所述第二温度；
    所述处理器执行所述计算机程序实现的控制所述烘烤组件运行，以使所述烹饪腔内的温度在第一时长内维持在第二温度区间，包括：
    控制所述烘烤组件以第二功率运行，以使所述烹饪腔内的温度在所述第一时长内维持在所述第二温度区间，所述第二功率小于等于所述第一功率。
  13. 根据权利要求1至11中任一项所述的烹饪设备，其中，
    所述第一温度区间的取值范围为80℃至120℃；和/或
    所述第二温度区间的取值范围为170℃至240℃；和/或
    所述第一时长的取值范围为8min至35min。
  14. 根据权利要求1至11中任一项所述的烹饪设备，其中，
    所述烘烤组件包括以下至少之一：热风设备、发热管、红外加热设备、微波加热设备。
  15. 一种烹饪设备的控制方法，其中，所述烹饪设备包括烹饪腔、烘烤组件和蒸汽发生器，所述烘烤组件用于对所述烹饪腔加热，所述蒸汽发生器用于产生蒸汽并输送至所述烹饪腔，所述烹饪设备的控制方法包括：
    控制所述蒸汽发生器运行，以使所述烹饪腔内的温度进入第一温度区间；
    控制所述烘烤组件运行，直至所述烹饪腔内的温度达到第二温度，所述第二温度大于所述第一温度区间内的任一温度值；
    控制所述烘烤组件运行，以使所述烹饪腔内的温度在第一时长内维持在第二温度区间，所述第二温度处于所述第二温度区间内，所述第二温度区间内的任一温度值大于所述第二温度区间内的任一温度值。
  16. 根据权利要求15所述的烹饪设备的控制方法，其中，控制所述蒸汽发生器运行，以使所述烹饪腔内的温度进入第一温度区间，包括：
    控制所述蒸汽发生器和所述烘烤组件运行，以使所述烹饪腔内的温度进入第一温度区间。
  17. 根据权利要求16所述的烹饪设备的控制方法，其中，控制所述蒸汽发生器和所述烘烤组件运行，以使所述烹饪腔内的温度进入第一温度区间，包括：
    控制所述蒸汽发生器的功率和所述烘烤组件的功率，和/或控制所述蒸汽发生器和所述烘烤组件交替运行，以使所述烹饪腔内的温度先升至第一温度，再在第二时长内维持在所述第一温度区间，所述第一温度处于所述第一温度区间内。
  18. 根据权利要求17所述的烹饪设备的控制方法，其中，基于所述烹饪设备的控制方法包括控制所述蒸汽发生器的功率和所述烘烤组件的功率的情况，控制所述蒸汽发生器的功率，包括：
    在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器以可变功率运行；
    在所述烹饪腔内的温度升至所述第一温度之后，在所述第二时长计时结束之前，控制所述蒸汽发生器以低于所述可变功率的功率运行。
  19. 根据权利要求18所述的烹饪设备的控制方法，其中，在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器以可变功率运行，包括：
    在所述烹饪腔内的温度升至第三温度之前，控制所述蒸汽发生器以第三功率运行，所述第三温度小于所述第一温度；
    在所述烹饪腔内的温度升至所述第三温度之后，在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器的功率逐渐降低。
  20. 根据权利要求19所述的烹饪设备的控制方法，其中，
    所述第一温度与所述第三温度的差值的取值范围为3℃至7℃。
  21. 根据权利要求17所述的烹饪设备的控制方法，其中，基于所述烹饪设备的控制方法包括控制所述蒸汽发生器和所述烘烤组件交替运行的情况，控制所述蒸汽发生器和所述烘烤组件交替运行，包括：
    在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器和所述烘烤组件以高通断时长比例交替运行，所述高通断时长比例是所述蒸汽发生器的导通时长与所述烘烤组件的导通时长的比值，所述高通断时长比例大于1；
    在所述烹饪腔内的温度升至所述第一温度之后，在所述第二时长计时结束之前，控制所述蒸汽发生器和所述烘烤组件以低通断时长比例交替运行，所述低通断时长比例是所述蒸汽发生器的导通时长与所述烘烤组件的导通时长的比值，所述低通断时长比例小于1。
  22. 根据权利要求21所述的烹饪设备的控制方法，其中，
    所述高通断时长比例的取值范围为1.5至6；和/或
    所述低通断时长比例的取值范围为0.3至0.7。
  23. 根据权利要求21所述的烹饪设备的控制方法，其中，在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器和所述烘烤组件以高通断时长比例交替运行，包括：
    在所述烹饪腔内的温度升至第四温度之前，控制所述蒸汽发生器和所述烘烤组件以第一高通断时长比例交替运行，所述第四温度小于所述第一温度；
    在所述烹饪腔内的温度升至所述第四温度之后，在所述烹饪腔内的温度升至所述第一温度之前，控制所述蒸汽发生器和所述烘烤组件以第二高通断时长比例交替运行，所述第一高通断时长比例和所述第二高通断时长比例均属于所述高通断时长比例，所述第一高通断时长比例大于所述第二高通断时长比例。
  24. 根据权利要求23所述的烹饪设备的控制方法，其中，
    所述第一温度与所述第四温度的差值的取值范围为3℃至7℃。
  25. 根据权利要求17所述的烹饪设备的控制方法，其中，
    所述第二时长与食材的质量正相关；和/或
    所述第二时长的取值范围为30min至70min。
  26. 根据权利要求15至25中任一项所述的烹饪设备的控制方法，其中，
    控制所述烘烤组件运行，直至所述烹饪腔内的温度达到第二温度，包括：
    控制所述烘烤组件以第一功率运行，直至所述烹饪腔内的温度达到所述第二温度；
    控制所述烘烤组件运行，以使所述烹饪腔内的温度在第一时长内维持在第二温度区间，包括：
    控制所述烘烤组件以第二功率运行，以使所述烹饪腔内的温度在所述第一时长内维持在所述第二温度区间，所述第二功率小于等于所述第一功率。
  27. 根据权利要求15至25中任一项所述的烹饪设备的控制方法，其中，
    所述第一温度区间的取值范围为80℃至120℃；和/或
    所述第二温度区间的取值范围为170℃至240℃；和/或
    所述第一时长的取值范围为8min至35min。
  28. 根据权利要求15至25中任一项所述的烹饪设备的控制方法，其中，
    所述烘烤组件包括以下至少之一：热风设备、发热管、红外加热设备、微波加热设备。
  29. 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被处理器执行时实现如权利要求15至28中任一项所述的烹饪设备的控制方法的步骤。
PCT/CN2020/121372 2019-09-29 2020-10-16 烹饪设备及其控制方法、计算机可读存储介质 WO2021058036A1 (zh)

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