阅读说明：本技术 一种烹饪控制方法、装置及计算机存储介质和烹饪设备 (Cooking control method and device, computer storage medium and cooking equipment ) 是由 梁孟杰 于 2018-06-13 设计创作，主要内容包括：本发明实施例公开了一种烹饪控制方法、装置及计算机存储介质和烹饪设备,按照第一加热模式对烹饪设备的密封腔体进行加热直至所述密封腔体内的压力升高且温度达到预设杀菌温度范围；其中,所述密封腔体内部放置有盛放食物的罐体以及覆盖所述罐体开口处的罐盖；按照第二加热模式控制所述密封腔体内部的温度在预设保持时长内保持处于所述预设杀菌温度范围之内；当所述第二加热模式的控制时长满足所述预设保持时长时,停止所述第二加热模式并降低所述密封腔体内的压力；通过高温保持灭菌法实现罐头制作中的灭菌并利用快速降压方式实现罐头制作中的密封,满足了用户对罐头制作的烹饪要求；提高了烹饪设备产品的使用率。(The embodiment of the invention discloses a cooking control method and device, a computer storage medium and cooking equipment, wherein a sealed cavity of the cooking equipment is heated according to a first heating mode until the pressure in the sealed cavity is increased and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity; controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode; when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity; the sterilization in the can manufacturing is realized by a high-temperature maintaining sterilization method, the sealing in the can manufacturing is realized by a rapid depressurization mode, and the cooking requirement of a user on the can manufacturing is met; the utilization rate of the cooking equipment product is improved.)

1. A cooking control method, the method comprising:

heating a sealed cavity of cooking equipment according to a first heating mode until the pressure in the sealed cavity rises and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity;

controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode;

and when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity.

2. The method of claim 1, wherein the predetermined sterilization temperature range is 115 ℃ to 125 ℃.

3. The method of claim 1, wherein the reducing the pressure within the sealed cavity comprises: and controlling an exhaust device of the cooking equipment to exhaust so as to reduce the pressure in the sealed cavity by 30-40 Kpa per minute, so as to realize the sealing of the can body and the can cover.

4. The method according to claim 1, characterized in that the working phase corresponding to the first heating mode comprises: a cold air discharging stage and a temperature rising stage; correspondingly, the step of heating the sealed cavity of the cooking device according to the first heating mode until the pressure in the sealed cavity rises and the temperature reaches a preset sterilization temperature range includes:

and in the stage of discharging cold air, heating the sealed cavity by using a first preset power adjusting ratio, and controlling an exhaust device of the cooking equipment to exhaust intermittently, wherein the intermittent exhaust time is 4-8 minutes.

And in the temperature rise stage, the sealed cavity is heated by a second preset power adjusting ratio, and an exhaust device of the cooking equipment is controlled not to exhaust.

5. The method of claim 4, wherein during the cold gas discharge phase, the method further comprises:

acquiring a first parameter value in real time; wherein the first parameter value comprises a first cooking time, a first top temperature value of the sealed cavity and a first bottom temperature value of the sealed cavity;

when the first cooking time is shorter than a first preset cooking time, the first top temperature value is shorter than a first preset top temperature threshold value, and the first bottom temperature value is shorter than a first preset bottom temperature threshold value, the sealed cavity is continuously in the cold air discharging stage, so that cold air in the sealed cavity is completely discharged;

and when the first cooking time is not less than a first preset cooking time, or the first top temperature value is not less than a first preset top temperature threshold, or the first bottom temperature value is not less than a first preset bottom temperature threshold, switching from the cold air discharging stage to the heating stage.

6. The method of claim 4, wherein during the warm-up phase, the method further comprises:

acquiring a second parameter value in real time; wherein the second parameter value comprises a second cooking time, a second top temperature value of the sealed cavity, and a second bottom temperature value of the sealed cavity;

when the second cooking time is shorter than a second preset cooking time, the second top temperature value is shorter than a second preset top temperature threshold value, and the second bottom temperature value is shorter than a second preset bottom temperature threshold value, continuing to be in the temperature rising stage to achieve that the temperature of the sealed cavity reaches a preset sterilization temperature range;

and when the second cooking time is not less than a second preset cooking time, or the second top temperature value is not less than a second preset top temperature threshold, or the second bottom temperature value is not less than a second preset bottom temperature threshold, switching from the temperature rising stage to a working stage corresponding to the second heating mode.

7. The method according to claim 1, wherein the step of controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to the second heating mode specifically comprises:

acquiring a third parameter value in real time; wherein the third parameter value comprises a control duration, a third top temperature value of the sealed cavity, and a third bottom temperature value of the sealed cavity;

and when the control duration is shorter than the preset holding duration, continuously controlling the temperature inside the sealed cavity to be within the preset sterilization temperature range according to the second heating mode.

8. The method according to claim 7, wherein when the control duration is shorter than the preset holding duration, continuing to control the temperature inside the sealed cavity to be within the preset sterilization temperature range according to the second heating mode specifically comprises:

when the control duration is less than the preset holding duration, the third top temperature value is less than a third preset top temperature lower limit value, and the third bottom temperature value is less than a third preset bottom temperature lower limit value, raising the temperature inside the sealed cavity by using a first adjustment strategy;

and when the control time length is less than the preset holding time length and the third top temperature value is greater than a third preset top temperature upper limit value, or the control time length is less than the preset holding time length and the third bottom temperature value is greater than a third preset bottom temperature upper limit value, reducing the temperature in the sealed cavity by using a second adjustment strategy.

9. The method according to claim 8, wherein the raising the temperature inside the sealed cavity with a first adjustment strategy comprises:

and heating the sealed cavity by using a third preset power adjusting ratio, and controlling an exhaust device of the cooking equipment not to exhaust.

10. The method according to claim 8, wherein the reducing the temperature inside the sealed cavity with the second adjustment strategy comprises:

and stopping heating the sealed cavity, and controlling an exhaust device of the cooking equipment not to exhaust.

11. The method of claim 1, wherein the stopping the second heating mode and reducing the pressure within the sealed cavity comprises:

acquiring a fourth parameter value in real time; wherein the fourth parameter value comprises a fourth cooking time, a fourth pressure value of the sealed cavity, and a fourth top temperature value of the sealed cavity;

stopping the second heating mode and reducing the pressure in the sealed cavity when the fourth cooking time is less than a fourth preset cooking time, the fourth pressure value is greater than a fourth preset pressure threshold value, and the fourth top temperature value is greater than a fourth preset top temperature threshold value;

when the fourth cooking time is not less than a fourth preset cooking time, or the fourth pressure value is not greater than a fourth preset pressure threshold, or the fourth top temperature value is not greater than a fourth preset top temperature threshold, sealing of the tank body and the tank cover is achieved.

12. A cooking control device, characterized in that the cooking control device comprises: a network interface, a memory, and a processor; wherein the content of the first and second substances,

the network interface is used for receiving and sending signals in the process of receiving and sending information with other external network elements;

the memory for storing a computer program operable on the processor;

the processor, when running the computer program, is configured to perform the steps of the method of cooking control of any of claims 1 to 11.

13. A computer storage medium storing a cooking control program that when executed by at least one processor implements the steps of the method of cooking control of any one of claims 1 to 11.

14. Cooking apparatus, characterized in that it comprises at least: the cooking control device, heating device, exhaust device and sealed cavity of claim 12; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity.

Technical Field

The invention relates to the technical field of household appliances, in particular to a cooking control method and device, a computer storage medium and cooking equipment.

Background

With the improvement of living standard of people, the food consumption concept of people is changing silently, and the requirements on the quality and the safety of food are higher and higher. In the current society, more and more people can select trip and tourism in the vacation, and at this moment, the canned food is becoming the essential food in people's journey gradually owing to its convenient to carry, shelf life, health and easy storage's characteristics, receives people's liking increasingly. The preparation of canned food mainly has two key characteristics: sterilizing and sealing; most of the electric pressure cookers on the market at present do not have a can making function, and a small part of electric pressure cookers have a can making function, but have limited effect, and have extremely poor sterilization effect on thermophilic bacteria, spores and other bacteria, and a part of lactic acid bacteria also have residues; moreover, the electric pressure cooker does not have a sealing technology, and can not be sealed in time after sterilization; the utilization rate of the electric pressure cooker is low.

Disclosure of Invention

The invention mainly aims to provide a cooking control method, a cooking control device, a computer storage medium and cooking equipment, wherein sterilization in can making is realized by a high-temperature maintaining sterilization method, sealing in can making is realized by a rapid depressurization mode, various bacteria and enzymes in can food can be effectively killed, the cooking requirements of users on can making are met, and the user experience is improved; therefore, the use scenes of the cooking equipment products are enriched, the use value of the cooking equipment products is improved, and the use rate of the cooking equipment products is further improved; meanwhile, the competitiveness of the cooking equipment product is improved.

In order to achieve the purpose, the technical scheme of the invention is realized as follows:

in a first aspect, an embodiment of the present invention provides a cooking control method, where the method includes:

heating a sealed cavity of cooking equipment according to a first heating mode until a pressure cooker in the sealed cavity rises and the temperature reaches a preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity;

controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode;

and when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity.

In a second aspect, an embodiment of the present invention provides a cooking control apparatus, including: a network interface, a memory, and a processor; wherein the content of the first and second substances,

the network interface is used for receiving and sending signals in the process of receiving and sending information with other external network elements;

the memory for storing a computer program operable on the processor;

the processor, when running the computer program, is adapted to perform the steps of the method of cooking control of the first aspect.

In a third aspect, an embodiment of the present invention provides a computer storage medium storing a cooking control program, which when executed by at least one processor implements the steps of the method of cooking control of the first aspect.

In a fourth aspect, an embodiment of the present invention provides a cooking apparatus, including at least: the cooking control device, the heating device, the exhaust device and the sealed cavity of the second aspect; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity.

According to the cooking control method and device, the computer storage medium and the cooking equipment, the sealed cavity of the cooking equipment is heated according to the first heating mode until the pressure cooker in the sealed cavity is raised and the temperature reaches the preset sterilization temperature range; wherein, a tank body for containing food and a tank cover for covering the opening of the tank body are arranged in the sealed cavity; controlling the temperature inside the sealed cavity to be kept within the preset sterilization temperature range within a preset holding time according to a second heating mode; when the control duration of the second heating mode meets the preset holding duration, stopping the second heating mode and reducing the pressure in the sealed cavity; the invention realizes the sterilization in the can making by a high-temperature maintaining sterilization method and the sealing in the can making by a rapid depressurization method, can effectively kill various bacteria and enzymes in the can food, and meets the cooking requirements of users on the can making; therefore, the use scenes of the cooking equipment products are enriched, the use value of the cooking equipment products is improved, and the use rate of the cooking equipment products is further improved; meanwhile, the competitiveness of the cooking equipment product is improved.

Drawings

Fig. 1 is a schematic flow chart of a cooking control method according to an embodiment of the present invention;

fig. 2 is a detailed flowchart of a cooking control method according to an embodiment of the present invention;

FIG. 3 is a schematic view of a composition structure of an electric pressure cooker according to an embodiment of the present invention;

fig. 4 is a schematic diagram illustrating a cooking control apparatus according to an embodiment of the present invention;

fig. 5 is a schematic diagram of a specific hardware structure of a cooking control apparatus according to an embodiment of the present invention;

fig. 6 is a schematic composition diagram of a cooking apparatus according to an embodiment of the present invention.

Detailed Description

The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.