CN112674591B - Cooking method, cooking appliance and readable storage medium - Google Patents

Abstract

Translated fromChinese

本发明的实施例提供了一种烹饪方法、烹饪器具和可读存储介质。其中，烹饪方法包括：控制微波加热装置开始工作；获取食材的食材温度信息；根据食材温度信息，控制微波加热装置以与食材温度信息对应的工作程序进行工作。本发明实施例提供的烹饪方法，适用于第一烹饪器具。其中，第一烹饪器具包括微波加热装置。在使用微波加热装置对食材加热过程中，通过获取食材温度信息，并根据食材温度信息控制第一烹饪器具的微波加热装置的工作程序，使得微波加热装置以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。

Embodiments of the present invention provide a cooking method, a cooking appliance, and a readable storage medium. The cooking method includes: controlling the microwave heating device to start working; acquiring food temperature information of the food; and controlling the microwave heating device to work according to the food temperature information according to the work program corresponding to the food temperature information. The cooking method provided by the embodiment of the present invention is suitable for the first cooking appliance. Wherein, the first cooking appliance includes a microwave heating device. In the process of heating the food with the microwave heating device, by acquiring the temperature information of the food, and controlling the working program of the microwave heating device of the first cooking utensil according to the temperature information of the food, the microwave heating device executes the work program corresponding to the temperature information item of the food work, so as to achieve constant temperature treatment of food materials.

Description

Translated fromChinese

烹饪方法、烹饪器具和可读存储介质Cooking method, cooking appliance and readable storage medium

技术领域technical field

本发明涉及烹饪技术领域，具体而言，涉及一种烹饪方法、烹饪器具和可读存储介质。The present invention relates to the technical field of cooking, and in particular, to a cooking method, a cooking appliance and a readable storage medium.

背景技术Background technique

食用菌是一种滋味鲜美的食材，营养价值极高。然而，由于菌菇类食材中的嘌呤含量较高，痛风患者或者尿酸高的人群无法食用菌菇类食材。Edible mushrooms are a delicious food with high nutritional value. However, due to the high purine content in mushroom ingredients, gout patients or people with high uric acid cannot eat mushroom ingredients.

为了降低菌菇类食材的嘌呤含量，相关技术中使用开水对菌菇类食材进行焯水处理，以达到去除一定量嘌呤的目的。然而，采用开水对食材进行焯水处理时，需要先将冷水加热，在水烧开之后再将食材放进开水中焯水处理，不仅烹饪时间被延长，导致烹饪效率低，还浪费水。In order to reduce the purine content of the mushroom-like ingredients, in the related art, boiling water is used to blanch the mushroom-like ingredients, so as to achieve the purpose of removing a certain amount of purines. However, when using boiling water to blanch the ingredients, it is necessary to heat cold water first, and then put the ingredients into the boiling water for blanching treatment, which not only prolongs the cooking time, but also leads to low cooking efficiency and wastes water.

发明内容SUMMARY OF THE INVENTION

本发明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。The present invention aims to solve at least one of the technical problems existing in the prior art or related technologies.

为此，本发明的实施例的第一个方面在于提出了一种用于第一烹饪器具的烹饪方法。To this end, a first aspect of an embodiment of the present invention is to propose a cooking method for a first cooking appliance.

本发明的实施例的第二个方面在于提出了一种第一烹饪器具。A second aspect of the embodiments of the present invention is to provide a first cooking appliance.

本发明的实施例的第三个方面在于提出了一种用于第二烹饪器具的烹饪方法。A third aspect of the embodiments of the present invention is to provide a cooking method for a second cooking appliance.

本发明的实施例的第四个方面在于提出了一种第二烹饪器具。A fourth aspect of the embodiments of the present invention is to provide a second cooking appliance.

本发明的实施例的第五个方面在于提出了一种可读存储介质。A fifth aspect of the embodiments of the present invention is to provide a readable storage medium.

有鉴于此，根据本发明的实施例的第一个方面，提出了一种烹饪方法，用于第一烹饪器具，第一烹饪器具包括微波加热装置，烹饪方法包括：控制微波加热装置开始工作；获取食材的食材温度信息；根据食材温度信息，控制微波加热装置以与食材温度信息对应的工作程序进行工作。In view of this, according to a first aspect of the embodiments of the present invention, a cooking method is provided for a first cooking appliance, where the first cooking appliance includes a microwave heating device, and the cooking method includes: controlling the microwave heating device to start working; Acquire the food temperature information of the food; according to the food temperature information, control the microwave heating device to work according to the work program corresponding to the food temperature information.

本发明实施例提供的烹饪方法，适用于第一烹饪器具。其中，第一烹饪器具包括微波加热装置。在使用微波加热装置对食材加热过程中，通过获取食材温度信息，并根据食材温度信息控制第一烹饪器具的微波加热装置的工作程序，使得微波加热装置以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。通过对食材进行定温处理，一方面，能够提高烹饪效率，缩短烹饪食材，另一方面，能够加快食材中的嘌呤溶解到水中的速度，进而达到减少食材中嘌呤的目的。具体地，在对食材进行焯水处理时，对食材和水同时进行加热处理，也即，微波加热装置在对水进行加热的同时，也对食材也进行加热，而不是将水加热成开水，再使用开水对食材进行焯水，换句话说，是使用冷水或常温水(非开水)对食材进行焯水，一方面，使得食材和水能够充分接触，在加热过程中，食材中的嘌呤即可不断溶解到水中，从而提高食材中嘌呤溶解到水中的溶解量。另一方面，通过对食材和水进行双重加热，在加热过程中，食材中的嘌呤即开始溶解到水中，在加热完成后，即可完成去除嘌呤的目的，不必再单独执行焯水的步骤，进而缩短了烹饪时间，还可以提高食材中嘌呤溶解到水中的溶解速度和溶解量。进一步地，通过根据食材温度信息确定微波加热装置的工作程序，在食材处于低温阶段时，使用高功率微波对食材进行加热，以提高加热速度，从而提高烹饪速度和食材中嘌呤的溶解到水中溶解速度，在食材处于高温阶段时，使用低功率微波对食材进行加热，以降低能量，从而避免食材受热过度而表面焦灼。The cooking method provided by the embodiment of the present invention is suitable for the first cooking appliance. Wherein, the first cooking appliance includes a microwave heating device. In the process of heating the food with the microwave heating device, by acquiring the temperature information of the food, and controlling the working program of the microwave heating device of the first cooking utensil according to the temperature information of the food, the microwave heating device executes the work program corresponding to the temperature information item of the food work, so as to achieve constant temperature treatment of food materials. By performing constant temperature treatment on the ingredients, on the one hand, the cooking efficiency can be improved, and the cooking ingredients can be shortened, and on the other hand, the speed at which the purines in the ingredients are dissolved into water can be accelerated, thereby achieving the purpose of reducing the purines in the ingredients. Specifically, when the ingredients are blanched, the ingredients and water are heated at the same time, that is, the microwave heating device also heats the ingredients while heating the water, instead of heating the water into boiling water, Then use boiling water to blanch the ingredients. In other words, use cold water or normal temperature water (non-boiling water) to blanch the ingredients. On the one hand, the ingredients and water can be fully contacted. During the heating process, the purines in the ingredients are It can be continuously dissolved into water, thereby increasing the amount of purines in food that dissolve into water. On the other hand, by double heating the ingredients and water, during the heating process, the purines in the ingredients begin to dissolve into the water. Further, the cooking time is shortened, and the dissolution speed and dissolution amount of the purines in the ingredients into the water can be improved. Further, by determining the working program of the microwave heating device according to the temperature information of the ingredients, when the ingredients are in a low temperature stage, the ingredients are heated by using high-power microwaves to increase the heating speed, thereby improving the cooking speed and the dissolving of the purines in the ingredients to dissolve in water. When the food is at a high temperature, use a low-power microwave to heat the food to reduce energy, so as to avoid the food being overheated and the surface scorched.

另外，根据本发明提供的上述技术方案中的用于第一烹饪器具的烹饪方法，还可以具有如下附加技术特征：In addition, according to the cooking method for the first cooking utensil in the above-mentioned technical solutions provided by the present invention, it may also have the following additional technical features:

在上述技术方案中，根据食材温度信息，控制微波加热装置以与食材温度信息对应的工作程序进行工作的步骤，具体包括：在食材温度信息位于第一预设温度区间时，控制微波加热装置以第一运行程序进行工作；在食材温度信息位于第二预设温度区间时，控制微波加热装置以第二运行程序进行工作，其中，第一预设温度区间内的温度值小于第二预设温度区间内的温度值，第一运行程序中的工作参数包括第一微波功率，第二运行程序中的工作参数包括第二微波功率，第一微波功率大于第二微波功率。In the above technical solution, the step of controlling the microwave heating device to work according to the temperature information of the food material according to the working program corresponding to the temperature information of the food material specifically includes: when the temperature information of the food material is in the first preset temperature range, controlling the microwave heating device to The first operation program works; when the temperature information of the food material is in the second preset temperature interval, the microwave heating device is controlled to work in the second operation program, wherein the temperature value in the first preset temperature interval is less than the second preset temperature The temperature value in the interval, the working parameter in the first operation program includes the first microwave power, and the working parameter in the second operation program includes the second microwave power, and the first microwave power is greater than the second microwave power.

在该技术方案中，通过预先设置第一预设温度区间与第一运行程序对应，第二预设温度区间与第二运行程序对应，从而实现根据食材温度信息所处的温度区间，确定微波加热装置执行的工作程序，并控制微波加热装置以与食材温度信息对应运行程序进行工作。进一步地，通过将食材的温度与微波加热装置的工作程序相对应，一方面，在食材温度处于低温区间时，执行微波功率较高的工作程序，从而提高加热速度，进而提高对食材的烹饪速度，以加快食材中嘌呤的溶解速度和溶解量。另一方面，在食材温度处于高温区间时，执行微波功率较低的工作程序，从而降低加热能力，避免食材烹饪过度而表面焦灼。In this technical solution, by presetting the first preset temperature interval corresponding to the first operation program, and the second preset temperature interval corresponding to the second operation program, the microwave heating can be determined according to the temperature interval in which the temperature information of the food material is located. The device executes the work program, and controls the microwave heating device to work according to the operation program corresponding to the food temperature information. Further, by corresponding the temperature of the food material to the working program of the microwave heating device, on the one hand, when the temperature of the food material is in the low temperature range, a work program with higher microwave power is executed, thereby increasing the heating speed, thereby improving the cooking speed of the food material. , in order to speed up the dissolution rate and amount of purine in food. On the other hand, when the temperature of the ingredients is in the high temperature range, a working program with lower microwave power is performed, thereby reducing the heating capacity and preventing the ingredients from being overcooked and the surface scorched.

在上述任一技术方案中，烹饪方法还包括：在温度信息位于第三预设温度区间时，控制微波加热装置停止工作，其中，第三预设温度区间内的温度值大于第二预设温度区间内的温度值。In any of the above technical solutions, the cooking method further includes: when the temperature information is located in a third preset temperature interval, controlling the microwave heating device to stop working, wherein the temperature value in the third preset temperature interval is greater than the second preset temperature temperature value in the interval.

在该技术方案中，通过预先设置与微波加热装置停止加热相对应的温度区间，从而实现在食材的温度达到预设的温度区间时，控制微波加热装置停止加热。进一步地，通过将食材的温度与微波加热装置停止加热的程序相对应，一方面，能够在食材的烹饪过程达到预设标准时，自动控制微波加热装置停止加热，避免了使用工作时长控制微波加热装置停止加热时，存在的工作时长设置过短导致食材未达到烹饪标准的问题。另一方面，还能够避免因为微波加热装置的工作时长设置过长所导致的烹饪过度的问题。In this technical solution, a temperature interval corresponding to the microwave heating device stopping heating is preset, so that when the temperature of the food material reaches the preset temperature interval, the microwave heating device is controlled to stop heating. Further, by corresponding the temperature of the food material to the program for stopping the heating of the microwave heating device, on the one hand, when the cooking process of the food material reaches a preset standard, the microwave heating device can be automatically controlled to stop heating, thereby avoiding the use of working time to control the microwave heating device. When the heating is stopped, there is a problem that the working time is set too short and the ingredients do not meet the cooking standard. On the other hand, the problem of overcooking caused by setting the working time of the microwave heating device too long can also be avoided.

在上述任一技术方案中，第一运行程序中的工作参数还包括微波功率区间，控制加热装置以第一运行程序工作的步骤，具体包括：控制微波加热装置以微波功率区间的微波功率进行变频微波加热；和/或控制微波加热装置以微波功率区间的任一微波功率进行定频间歇式微波加热。In any of the above technical solutions, the working parameters in the first operating program further include a microwave power interval, and the step of controlling the heating device to work in the first operating program specifically includes: controlling the microwave heating device to perform frequency conversion with microwave power in the microwave power interval. microwave heating; and/or control the microwave heating device to perform fixed-frequency intermittent microwave heating at any microwave power in the microwave power range.

在该技术方案中，在微波加热装置以第一运行程序进行工作时，可以是以微波功率区间内的微波功率执行变频微波加热，从而提高加热速度，进而提高烹饪速度。具体地，提高加热速度，使得在焯水过程中，食材和水可以快速升温，从而加快食材中嘌呤的溶解速度，进而实现加快烹饪速度。进一步地，也可以是以微波功率区间的任一微波功率执行定频间歇式微波加热，从而实现节能效果。具体地，可以是交替执行微波加热第一预设时间和停止微波加热第二预设时间。进一步地，在微波加热装置以第一运行程序进行工作时，可以交替使用变频微波加热和定频间歇式微波加热，从而既能够保证烹饪速度，又能够实现节能效果。In this technical solution, when the microwave heating device operates in the first operation program, variable frequency microwave heating can be performed with microwave power within the microwave power range, thereby increasing the heating speed and thus the cooking speed. Specifically, the heating speed is increased, so that during the blanching process, the ingredients and water can be rapidly heated up, thereby accelerating the dissolution speed of purines in the ingredients, thereby achieving a faster cooking speed. Further, fixed-frequency intermittent microwave heating may also be performed at any microwave power in the microwave power range, thereby achieving an energy saving effect. Specifically, microwave heating may be performed alternately for a first preset time and microwave heating is stopped for a second preset time. Further, when the microwave heating device works in the first operation program, variable-frequency microwave heating and fixed-frequency intermittent microwave heating can be alternately used, so that the cooking speed can be ensured and the energy saving effect can be achieved.

在上述任一技术方案中，烹饪方法还包括：获取食材的食材信息，其中，食材信息包括食材重量信息和/或食材类型信息；根据食材信息，预设微波加热装置的工作程序。In any of the above technical solutions, the cooking method further includes: acquiring ingredient information of ingredients, wherein the ingredient information includes ingredient weight information and/or ingredient type information; and presetting a working program of the microwave heating device according to the ingredient information.

在该技术方案中，通过获取食材重量信息和/或食材类型信息，以便根据食材重量信息和/或食材类型信息预设微波加热装置的工作程序。通过预设微波加热装置的工作程序，在获取食材温度信息失败时，烹饪器具可以按照预设的工作程序控制微波加热装置工作，从而保证烹饪过程的顺利执行。In this technical solution, the working procedure of the microwave heating device is preset according to the weight information of the food material and/or the information of the food material type by acquiring the weight information of the food material and/or the information of the food material type. By presetting the working program of the microwave heating device, when the acquisition of the temperature information of the food material fails, the cooking utensil can control the working of the microwave heating device according to the preset working program, thereby ensuring the smooth execution of the cooking process.

根据本发明的实施例的第二个方面，本发明提供了一种第一烹饪器具，包括：微波加热装置，用于对食材进行加热处理；第一红外测温模块，用于检测食材的食材温度信息；第一信息接收模块，用于接收食材的食材温度信息；第一存储器，第一存储器存储有程序或指令；第一处理器，第一处理器执行程序或指令实现第一方面任一技术方案中的烹饪方法的步骤。According to a second aspect of the embodiments of the present invention, the present invention provides a first cooking utensil, comprising: a microwave heating device for heating food; a first infrared temperature measurement module for detecting the food of the food temperature information; a first information receiving module for receiving food material temperature information of the food material; a first memory, where the first memory stores programs or instructions; a first processor, where the first processor executes the programs or instructions to implement any one of the first aspects The steps of the cooking method in the technical solution.

本发明实施例提供的第一烹饪器具，包括微波加热装置、第一红外测温模块、第一信息接收模块、第一存储器和第一处理器。其中，微波加热装置能够用于对食材进行微波加热处理，在使用微波加热装置对食材微波加热过程中，通过第一红外测温模块检测食材温度信息，并将检测到的食材温度信息发送至第一信息接收模块，进而根据食材温度信息控制烹饪器具的微波加热装置的工作程序，使得微波加热装置以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。通过对食材进行定温处理，一方面，能够提高烹饪效率，缩短烹饪食材，另一方面，能够加快食材中的嘌呤溶解到水中的速度，进而达到减少食材中嘌呤的目的。具体地，在对食材进行焯水处理时，微波加热装置对食材和水同时进行加热处理，也即，微波加热装置在对水进行加热的同时，也对食材也进行加热，一方面，使得食材和水能够充分接触，在加热过程中，食材中的嘌呤即可不断溶解到水中，从而提高食材中嘌呤溶解到水中的溶解量。另一方面，通过微波加热装置对食材和水进行双重加热，在加热过程中，食材中的嘌呤即开始溶解到水中，在加热完成后，即可完成去除嘌呤的目的，不必再单独执行焯水的步骤，进而缩短了烹饪时间，还可以提高食材中嘌呤溶解到水中的溶解速度和溶解量。进一步地，通过根据食材温度信息确定微波加热装置的工作程序，在食材处于低温阶段时，微波加热装置使用高功率微波对食材进行加热，以提高加热速度，从而提高烹饪速度和食材中嘌呤的溶解到水中溶解速度，在食材处于高温阶段时，微波加热装置使用低功率微波对食材进行加热，以降低能量，从而避免食材受热过度而表面焦灼。The first cooking appliance provided by the embodiment of the present invention includes a microwave heating device, a first infrared temperature measurement module, a first information receiving module, a first memory and a first processor. Wherein, the microwave heating device can be used for microwave heating treatment of the food. During the microwave heating of the food by using the microwave heating device, the temperature information of the food is detected by the first infrared temperature measurement module, and the detected temperature information of the food is sent to the first infrared temperature measurement module. An information receiving module further controls the working program of the microwave heating device of the cooking utensil according to the food temperature information, so that the microwave heating device executes the work according to the working program corresponding to the food temperature information item, thereby realizing the constant temperature processing of the food. By performing constant temperature treatment on the ingredients, on the one hand, the cooking efficiency can be improved, and the cooking ingredients can be shortened, and on the other hand, the speed at which the purines in the ingredients are dissolved into water can be accelerated, thereby achieving the purpose of reducing the purines in the ingredients. Specifically, when the food is blanched, the microwave heating device heats the food and water at the same time, that is, the microwave heating device also heats the food while heating the water. On the one hand, the food is heated. It can be fully contacted with water. During the heating process, the purines in the ingredients can be continuously dissolved into the water, thereby increasing the amount of purines in the ingredients dissolved in the water. On the other hand, the food and water are double-heated by a microwave heating device. During the heating process, the purines in the food begin to dissolve into the water. After the heating is completed, the purpose of removing purines can be completed, and there is no need to perform blanching separately. It can further shorten the cooking time, and can also improve the dissolving speed and dissolving amount of purines in the ingredients into water. Further, by determining the working program of the microwave heating device according to the temperature information of the food material, when the food material is in a low temperature stage, the microwave heating device uses high-power microwaves to heat the food material to improve the heating speed, thereby improving the cooking speed and the dissolving of purines in the food material. When the food is at a high temperature, the microwave heating device uses low-power microwaves to heat the food to reduce energy, so as to prevent the food from being overheated and the surface scorched.

根据本发明的实施例的第三个方面，本发明提供了一种烹饪方法，用于第二烹饪器具，第二烹饪器具包括热风加热装置，包括：控制热风加热装置开始工作；获取食材的食材温度信息；根据食材温度信息，控制热风加热装置以与食材温度信息对应的工作程序进行工作。According to a third aspect of the embodiments of the present invention, the present invention provides a cooking method for a second cooking appliance, where the second cooking appliance includes a hot air heating device, including: controlling the hot air heating device to start working; obtaining ingredients of ingredients Temperature information; according to the temperature information of the ingredients, the hot air heating device is controlled to work according to the work program corresponding to the temperature information of the ingredients.

本发明实施例提供的烹饪方法，适用于第二烹饪器具。其中，第二烹饪器具包括热风加热装置。在使用热风加热装置对食材干燥处理的过程中，通过获取食材温度信息，并根据食材温度信息控制第二烹饪器具的热风加热装置的工作程序，使得热风加热装置以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。通过对食材进行定温处理，一方面，能够提高烹饪效率，缩短烹饪食材，另一方面，能够提高食材的干燥品质，从而提高食材的复水性，进而增强食材泡水处理时，食材中嘌呤的流出速度和流出率，进而达到减少食材中嘌呤的目的。具体地，在对食材进行干燥处理时，通过对食材进行定温干燥处理，一方面，能够提高食材的干燥品质，从而提高食材的复水性，进而提高食材在浸水时的嘌呤流出来，从而实现降低嘌呤的目的，另一方面，通过对食材进行定温干燥，还能够提高干燥速度，以及避免食材被过度干燥。具体地，通过根据食材温度信息确定热风加热装置的工作程序，在开始时，食材中水分含量较高，对使用热风加热装置对食材进行干燥处理时，食材中的水分逐渐蒸发，以实现干燥食材的目的。在食材中水分蒸发的过程中，食材的温度逐渐降低，此时使用温度较高的热风对食材进行加热，不仅能够提高干燥速度，还能够提高食材的干燥品质，提高食材的复水性，进而提高食材仅浸泡时的嘌呤流出率。随着食材中的水分含量降低，食材开始逐渐升温，此时使用温度较低的热风对食材进行加热，以保持食材比较低的干燥温度，进而达到良好的干燥品质，从而达到高复水性，进而提高食材复水性的嘌呤降低了，并且，还能够避免食材被过度干燥。The cooking method provided by the embodiment of the present invention is suitable for the second cooking appliance. Wherein, the second cooking appliance includes a hot air heating device. In the process of using the hot air heating device to dry the food, by acquiring the temperature information of the food, and controlling the working program of the hot air heating device of the second cooking appliance according to the temperature information of the food, the hot air heating device works according to the temperature information item of the food. The program executes the work, so as to realize the constant temperature treatment of the ingredients. By subjecting the ingredients to a constant temperature treatment, on the one hand, the cooking efficiency can be improved, and the cooking ingredients can be shortened; speed and outflow rate, and then achieve the purpose of reducing purines in food. Specifically, when drying the ingredients, by performing constant temperature drying on the ingredients, on the one hand, the drying quality of the ingredients can be improved, thereby improving the rehydration of the ingredients, and further improving the purine flow out of the ingredients when they are soaked in water, so as to reduce the The purpose of purine, on the other hand, is to dry the ingredients at a constant temperature, which can also improve the drying speed and prevent the ingredients from being over-dried. Specifically, by determining the working procedure of the hot air heating device according to the temperature information of the food, at the beginning, the moisture content of the food is relatively high, and when the hot air heating device is used to dry the food, the water in the food gradually evaporates, so as to realize the drying of the food. the goal of. During the evaporation of water in the ingredients, the temperature of the ingredients gradually decreases. At this time, the use of hot air with a higher temperature to heat the ingredients can not only improve the drying speed, but also improve the drying quality of the ingredients, improve the rehydration of the ingredients, and further improve the The purine efflux rate when the ingredients are only soaked. As the moisture content of the ingredients decreases, the ingredients begin to heat up gradually. At this time, the ingredients are heated with low-temperature hot air to keep the drying temperature of the ingredients relatively low, so as to achieve good drying quality, so as to achieve high rehydration, and then The purines that improve the rehydration of the food are reduced, and it can also prevent the food from being over-dried.

另外，根据本发明提供的上述技术方案中的用于第二烹饪器具的烹饪方法，还可以具有如下附加技术特征：In addition, according to the cooking method for the second cooking utensil in the above-mentioned technical solutions provided by the present invention, the following additional technical features may also be included:

在上述技术方案中，根据食材温度信息，控制热风加热装置以与食材温度信息对应的工作程序进行工作的步骤，具体包括：在食材温度信息位于第四预设温度区间时，控制热风加热装置以第三运行程序进行工作；在食材温度信息位于第五预设温度区间时，控制热风加热装置以第四运行程序进行工作，其中，第四预设温度区间内的温度值小于第五预设温度区间内的温度值，第三运行程序中的工作参数包括第一热风温度，第四运行程序中的工作参数包括第二热风温度，第一热风温度大于第二热风温度。In the above technical solution, the step of controlling the hot air heating device to work according to the temperature information of the food material according to the working program corresponding to the temperature information of the food material specifically includes: when the temperature information of the food material is in the fourth preset temperature range, controlling the hot air heating device to The third operation program works; when the temperature information of the food material is located in the fifth preset temperature interval, the hot air heating device is controlled to work in the fourth operation program, wherein the temperature value in the fourth preset temperature interval is less than the fifth preset temperature The temperature value in the interval, the working parameter in the third operation program includes the first hot air temperature, and the working parameter in the fourth operation program includes the second hot air temperature, and the first hot air temperature is greater than the second hot air temperature.

在该技术方案中，通过预先设置第三预设温度区间与第三运行程序对应，第四预设温度区间与第四运行程序对应，从而实现根据食材温度信息所处的温度区间，确定热风加热装置执行的工作程序，并控制热风加热装置以与食材温度信息对应运行程序进行工作。进一步地，通过将食材的温度与热风加热装置的工作程序相对应，一方面，能够在食材中水分含量较高，温度较低时，执行热风温度较高的工作程序，从而不仅能够提高干燥速度，还能够提高食材的干燥品质，提高食材的复水性，进而提高食材仅浸泡时的嘌呤流出率。另一方面，随着食材中的水分含量降低，食材开始逐渐升温，执行热风温度较低的工作程序，以保持食材比较低的干燥温度，进而达到良好的干燥品质，从而达到高复水性，进而提高食材复水性的嘌呤降低了，并且，还能够避免食材被过度干燥。In this technical solution, by presetting the third preset temperature interval corresponding to the third operation program, and the fourth preset temperature interval corresponding to the fourth operation program, the hot air heating can be determined according to the temperature interval in which the temperature information of the food material is located. The device executes the work program, and controls the hot air heating device to work according to the operation program corresponding to the food temperature information. Further, by corresponding the temperature of the food material to the working procedure of the hot air heating device, on the one hand, when the moisture content in the food material is high and the temperature is low, the work procedure with a high hot air temperature can be executed, thereby not only improving the drying speed. It can also improve the drying quality of the ingredients, improve the rehydration of the ingredients, and further improve the purine outflow rate when the ingredients are only soaked. On the other hand, as the moisture content in the ingredients decreases, the ingredients begin to heat up gradually, and a working procedure with a lower hot air temperature is performed to keep the drying temperature of the ingredients relatively low, so as to achieve good drying quality, so as to achieve high rehydration, and then The purines that improve the rehydration of the food are reduced, and it can also prevent the food from being over-dried.

在上述任一技术方案中，第三运行程序中的工作参数还包括第一热风风速，第四运行程序中的工作参数还包括第二热风风速，第一热风风速小于第二热风风速。In any of the above technical solutions, the working parameters in the third operation program further include the first hot air speed, and the working parameters in the fourth operation program also include the second hot air speed, and the first hot air speed is smaller than the second hot air speed.

在该技术方案中，通过设置第三运行程序和第四运行程序的工作参数包括热风风速，从而实现根据食材的温度所处的温度区间，控制热风的风速。通过根据食材的温度所处的温度区间控制热风的风速，一方面，在热风温度较高时，设置较低的热风风速，不仅能够避免食材干燥过度，还能够食材中水分蒸发过快，影响食材的干燥品质，进而影响食材浸水时嘌呤流出率。另一方面，在热风温度较低是，设置较高的热风风速，能够加快干燥过程，进而提高烹饪效率。In this technical solution, by setting the working parameters of the third operation program and the fourth operation program to include the wind speed of the hot air, the wind speed of the hot air can be controlled according to the temperature range in which the temperature of the food material is located. By controlling the wind speed of the hot air according to the temperature range of the temperature of the ingredients, on the one hand, when the temperature of the hot air is high, setting a lower hot air speed can not only avoid excessive drying of the ingredients, but also prevent the moisture in the ingredients from evaporating too quickly, affecting the ingredients. The drying quality of the food will affect the purine efflux rate when the food is soaked in water. On the other hand, when the hot air temperature is low, setting a higher hot air speed can speed up the drying process, thereby improving the cooking efficiency.

在上述任一技术方案中，烹饪方法还包括：在食材温度信息位于第六预设温度区间时，控制热风加热装置停止工作，其中，第六预设温度区间内的温度值大于第五预设温度区间内的温度值。In any of the above technical solutions, the cooking method further includes: when the temperature information of the ingredients is in a sixth preset temperature range, controlling the hot air heating device to stop working, wherein the temperature value in the sixth preset temperature range is greater than the fifth preset temperature range Temperature value within the temperature range.

在该技术方案中，通过预先设置与热风加热装置停止加热相对应的温度区间，从而实现在食材的温度达到预设的温度区间时，控制热风加热装置停止加热。进一步地，通过将食材的温度与热风加热装置停止加热的程序相对应，一方面，能够在食材的干燥品质达到预设标准时，自动控制热风加热装置停止加热，避免了使用工作时长控制热风加热装置停止加热时，存在的工作时长设置过短导致食材未达到干燥标准，进而影响浸水时嘌呤流出率的问题。另一方面，还能够避免因为热风加热装置的工作时长设置过长所导致的干燥过度的问题。In this technical solution, a temperature interval corresponding to the heating stop of the hot air heating device is preset, so that when the temperature of the food reaches the preset temperature interval, the hot air heating device is controlled to stop heating. Further, by corresponding the temperature of the food material to the program for stopping the heating of the hot air heating device, on the one hand, when the drying quality of the food material reaches the preset standard, the hot air heating device can be automatically controlled to stop heating, avoiding the use of working hours to control the hot air heating device. When the heating is stopped, there is a problem that the working time is set too short, so that the ingredients do not meet the drying standard, which in turn affects the purine outflow rate during water immersion. On the other hand, it is also possible to avoid the problem of excessive drying caused by setting the working time of the hot air heating device to be too long.

在上述任一技术方案中，烹饪方法还包括：获取食材的食材信息，其中，食材信息包括食材重量信息和/或食材的类型信息；根据食材信息，预设热风加热装置的工作程序。In any of the above technical solutions, the cooking method further includes: acquiring ingredient information of ingredients, wherein the ingredient information includes ingredient weight information and/or ingredient type information; and presetting a working program of the hot air heating device according to the ingredient information.

在该技术方案中，通过获取食材重量信息和/或食材类型信息，以便根据食材重量信息和/或食材类型信息预设热风加热装置的工作程序。通过预设热风加热装置的工作程序，在获取食材温度信息失败时，烹饪器具可以按照预设的工作程序控制热风加热装置工作，从而保证烹饪过程的顺利执行。In this technical solution, the working procedure of the hot air heating device is preset according to the weight information and/or the type information of the ingredients by acquiring the weight information of the ingredients and/or the type information of the ingredients. By presetting the working program of the hot air heating device, when the acquisition of the temperature information of the ingredients fails, the cooking utensil can control the hot air heating device to work according to the preset working program, thereby ensuring the smooth execution of the cooking process.

根据本发明的实施例的第四个方面，本发明提供了一种第二烹饪器具，包括：热风加热装置，用于对食材进行热风加热处理；热风控温模块，用于控制热风加热装置对食材进行热风加热时的热风温度；第二红外测温模块，用于检测食材的食材温度信息；第二信息接收模块，用于接收食材的食材温度信息；第二存储器，第二存储器存储有程序或指令；第二处理器，第二处理器执行程序或指令实现第三方面任一技术方案中的烹饪方法的步骤。According to a fourth aspect of the embodiments of the present invention, the present invention provides a second cooking utensil, comprising: a hot air heating device for performing hot air heating treatment on ingredients; a hot air temperature control module for controlling the The hot air temperature when the food is heated by hot air; the second infrared temperature measurement module is used to detect the food temperature information of the food; the second information receiving module is used to receive the food temperature information of the food; the second memory, the second memory stores a program Or an instruction; a second processor, the second processor executes the program or the instruction to implement the steps of the cooking method in any of the technical solutions of the third aspect.

本发明实施例提供的第二烹饪器具，包括热风加热装置、热风控温模块、第二红外测温模块、第二信息接收模块、第二存储器和第二处理器。其中，热风加热装置能够用于对食材进行微干燥处理，在使用热风加热装置对食材干燥的过程中，通过第二红外测温模块检测食材温度信息，并将检测到的食材温度信息发送至第二信息接收模块，进而根据食材温度信息控制烹饪器具的热风加热装置的工作程序，使得热风加热装置以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。通过对食材进行定温处理，一方面，能够提高烹饪效率，缩短烹饪食材，另一方面，能够提高食材的干燥品质，从而提高食材的复水性，进而增强食材泡水处理时，食材中嘌呤的流出速度和流出率，进而达到减少食材中嘌呤的目的。具体地，在对食材进行干燥处理时，通过对食材进行定温干燥处理，一方面，能够提高食材的干燥品质，从而提高食材的复水性，进而提高食材在浸水时的嘌呤流出来，从而实现降低嘌呤的目的，另一方，通过对食材进行定温干燥，还能够提高干燥速度，以及避免食材被过度干燥。具体地，通过根据食材温度信息确定热风加热装置的工作程序，在开始时，食材中水分含量较高，对使用热风加热装置对食材进行干燥处理时，食材中的水分逐渐蒸发，以实现干燥食材的目的。在食材中水分蒸发的过程中，食材的温度逐渐降低，此时使用温度较高的热风对食材进行加热，不仅能够提高干燥速度，还能够提高食材的干燥品质，提高食材的复水性，进而提高食材仅浸泡时的嘌呤流出率。随着食材中的水分含量降低，食材开始逐渐升温，此时使用温度较低的热风对食材进行加热，以保持食材比较低的干燥温度，进而达到良好的干燥品质，从而达到高复水性，进而提高食材复水性的嘌呤降低了，并且，还能够避免食材被过度干燥。The second cooking appliance provided by the embodiment of the present invention includes a hot air heating device, a hot air temperature control module, a second infrared temperature measurement module, a second information receiving module, a second memory and a second processor. Wherein, the hot air heating device can be used for micro-drying the food. During the process of drying the food by using the hot air heating device, the temperature information of the food is detected by the second infrared temperature measurement module, and the detected temperature information of the food is sent to the first The second information receiving module further controls the working program of the hot air heating device of the cooking appliance according to the food temperature information, so that the hot air heating device performs the work according to the working program corresponding to the food temperature information item, thereby realizing the constant temperature processing of the food. By subjecting the ingredients to a constant temperature treatment, on the one hand, the cooking efficiency can be improved, and the cooking ingredients can be shortened; speed and outflow rate, and then achieve the purpose of reducing purines in food. Specifically, when drying the ingredients, by performing constant temperature drying on the ingredients, on the one hand, the drying quality of the ingredients can be improved, thereby improving the rehydration of the ingredients, and further improving the purine flow out of the ingredients when they are soaked in water, so as to reduce the The purpose of purine, on the other hand, is to dry the ingredients at a constant temperature, which can also improve the drying speed and prevent the ingredients from being over-dried. Specifically, by determining the working procedure of the hot air heating device according to the temperature information of the food, at the beginning, the moisture content of the food is relatively high, and when the hot air heating device is used to dry the food, the water in the food gradually evaporates, so as to realize the drying of the food. the goal of. During the evaporation of water in the ingredients, the temperature of the ingredients gradually decreases. At this time, the use of hot air with a higher temperature to heat the ingredients can not only improve the drying speed, but also improve the drying quality of the ingredients, improve the rehydration of the ingredients, and further improve the The purine efflux rate when the ingredients are only soaked. As the moisture content of the ingredients decreases, the ingredients begin to heat up gradually. At this time, the ingredients are heated with low-temperature hot air to keep the drying temperature of the ingredients relatively low, so as to achieve good drying quality, so as to achieve high rehydration, and then The purines that improve the rehydration of the food are reduced, and it can also prevent the food from being over-dried.

另外，根据本发明提供的上述技术方案中的第二烹饪器具，还可以具有如下附加技术特征：In addition, according to the second cooking utensil in the above-mentioned technical solution provided by the present invention, it may also have the following additional technical features:

在上述技术方案中，第二烹饪器具还包括：风速调节模块，用于控制热风加热装置对食材进行热风加热时的热风风速。In the above technical solution, the second cooking utensil further includes: a wind speed adjustment module for controlling the wind speed of the hot air when the hot air heating device heats the food with the hot air.

在该技术方案中，通过设置风速调节模块，实现根据热风加热装置的工作程序控制热风风速，一方面，可以避免热风温度过高时，对食材烹饪过度而导致食材表面焦灼。另一方面，可以通过调整风速加速烹饪速度，从而提高烹饪效率。In this technical solution, by setting the wind speed adjustment module, the hot air wind speed can be controlled according to the working program of the hot air heating device. On the other hand, the cooking speed can be accelerated by adjusting the air speed, thereby improving the cooking efficiency.

根据本发明的实施例的第五个方面，本发明提供了一种可读存储介质，其上存储有程序或指令，程序或指令被处理器执行时实现第一方面任一技术方案中的用于第一烹饪器具的烹饪方法的步骤，或实现第三方面任一技术方案中的用于第二烹饪器具的烹饪方法的步骤。According to a fifth aspect of the embodiments of the present invention, the present invention provides a readable storage medium on which programs or instructions are stored, and when the programs or instructions are executed by a processor, the functions in any of the technical solutions of the first aspect are implemented. The steps of the cooking method for the first cooking appliance, or the steps of implementing the cooking method for the second cooking appliance in any of the technical solutions of the third aspect.

本发明实施例提供的可读存储介质，能够实现第一方面任一技术方案中的烹饪方法的步骤，或实现第三方面任一技术方案中的烹饪方法的步骤。因此，其具有第一方面任一技术方案中的烹饪方法，或第三方面任一技术方案中的烹饪方法所具有的全部有益的技术效果，在此不再赘述。The readable storage medium provided by the embodiments of the present invention can implement the steps of the cooking method in any technical solution of the first aspect, or the steps of the cooking method in any technical solution of the third aspect. Therefore, it has all the beneficial technical effects of the cooking method in any technical solution of the first aspect, or the cooking method in any technical solution of the third aspect, and will not be repeated here.

本发明的附加方面和优点将在下面的描述部分中变得明显，或通过本发明的实践了解到。Additional aspects and advantages of the present invention will become apparent in the description section that follows, or will be learned by practice of the present invention.

附图说明Description of drawings

本发明的上述和/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：The above and/or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of embodiments taken in conjunction with the accompanying drawings, wherein:

图1示出了本发明的一个实施例的烹饪方法的流程图；FIG. 1 shows a flowchart of a cooking method according to an embodiment of the present invention;

图2示出了本发明的又一个实施例的烹饪方法的流程图；FIG. 2 shows a flowchart of a cooking method according to yet another embodiment of the present invention;

图3示出了本发明的一个实施例的第一烹饪器具的示意框图；Fig. 3 shows a schematic block diagram of a first cooking appliance according to an embodiment of the present invention;

图4示出了本发明的又一个实施例的烹饪方法的流程图；FIG. 4 shows a flowchart of a cooking method according to yet another embodiment of the present invention;

图5示出了本发明的又一个实施例的烹饪方法的流程图；FIG. 5 shows a flowchart of a cooking method according to still another embodiment of the present invention;

图6示出了本发明的又一个实施例的第二烹饪器具的示意框图；Fig. 6 shows a schematic block diagram of a second cooking appliance according to yet another embodiment of the present invention;

图7示出了本发明的又一个实施例的第一烹饪器具的示意图；FIG. 7 shows a schematic diagram of a first cooking appliance according to yet another embodiment of the present invention;

图8示出了本发明的一个实施例的第一烹饪器具的工作程序示意图FIG. 8 shows a schematic diagram of a working procedure of the first cooking appliance according to an embodiment of the present invention.

图9示出了本发明的又一个实施例的第二烹饪器具的示意图。Fig. 9 shows a schematic diagram of a second cooking appliance of yet another embodiment of the present invention.

其中，附图标记与部件名称之间的对应关系为：Among them, the corresponding relationship between reference signs and component names is:

300第一烹饪器具，302微波加热装置，304第一红外测温模块，306第一信息接收模块，308第一存储器，310第一处理器，312第一信息输入模块，314第一计算模块，600第二烹饪器具，602热风加热装置，604热风控温模块，606第二红外测温模块，608第二信息接收模块，610第二存储器，612第二处理器，614风速调节模块，616第二信息输入模块，618第二计算模块。300 first cooking appliance, 302 microwave heating device, 304 first infrared temperature measurement module, 306 first information receiving module, 308 first memory, 310 first processor, 312 first information input module, 314 first calculation module, 600 second cooking appliance, 602 hot air heating device, 604 hot air temperature control module, 606 second infrared temperature measurement module, 608 second information receiving module, 610 second memory, 612 second processor, 614 wind speed adjustment module, 616 first Second information input module, 618 second calculation module.

具体实施方式Detailed ways

为了能够更清楚地理解本发明的上述目的、特征和优点，下面结合附图和具体实施方式对本发明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。In order to understand the above objects, features and advantages of the present invention more clearly, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments may be combined with each other in the case of no conflict.

在下面的描述中阐述了很多具体细节以便于充分理解本发明，但是，本发明还可以采用其他不同于在此描述的其他方式来实施，因此，本发明的保护范围并不受下面公开的具体实施例的限制。Many specific details are set forth in the following description to facilitate a full understanding of the present invention. However, the present invention can also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific details disclosed below. Example limitations.

下面参照图1至图9描述根据本发明的一些实施例提供的烹饪方法、烹饪器具和可读存储介质。The following describes a cooking method, a cooking appliance, and a readable storage medium provided according to some embodiments of the present invention with reference to FIGS. 1 to 9 .

实施例一Example 1

如图1所示，实施例一提供了一种烹饪方法，包括：As shown in FIG. 1, Embodiment 1 provides a cooking method, including:

步骤102，控制微波加热装置开始工作；Step 102, controlling the microwave heating device to start working;

步骤104，获取食材的食材温度信息；Step 104, obtaining food temperature information of the food;

步骤106，根据食材温度信息，控制微波加热装置以与食材温度信息对应的工作程序进行工作。Step 106 , according to the temperature information of the food, control the microwave heating device to work according to the work program corresponding to the temperature information of the food.

本发明实施例提供的烹饪方法，适用于第一烹饪器具。其中，第一烹饪器具包括微波加热装置。在使用微波加热装置对食材加热过程中，通过获取食材温度信息，并根据食材温度信息控制第一烹饪器具的微波加热装置的工作程序，使得微波加热装置以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。通过对食材进行定温处理，一方面，能够提高烹饪效率，缩短烹饪食材，另一方面，能够加快食材中的嘌呤溶解到水中的速度，进而达到减少食材中嘌呤的目的。具体地，在对食材进行焯水处理时，对食材和水同时进行加热处理，也即，微波加热装置在对水进行加热的同时，也对食材也进行加热，而不是将水加热成开水，再使用开水对食材进行焯水，换句话说，是使用冷水或常温水(非开水)对食材进行焯水，一方面，使得食材和水能够充分接触，在加热过程中，食材中的嘌呤即可不断溶解到水中，从而提高食材中嘌呤溶解到水中的溶解量。另一方面，通过对食材和水进行双重加热，在加热过程中，食材中的嘌呤即开始溶解到水中，在加热完成后，即可完成去除嘌呤的目的，不必再单独执行焯水的步骤，进而缩短了烹饪时间，还可以提高食材中嘌呤溶解到水中的溶解速度和溶解量。进一步地，通过根据食材温度信息确定微波加热装置的工作程序，在食材处于低温阶段时，使用高功率微波对食材进行加热，以提高加热速度，从而提高烹饪速度和食材中嘌呤的溶解到水中溶解速度，在食材处于高温阶段时，使用低功率微波对食材进行加热，以降低能量，从而避免食材受热过度而表面焦灼。The cooking method provided by the embodiment of the present invention is suitable for the first cooking appliance. Wherein, the first cooking appliance includes a microwave heating device. In the process of heating the food with the microwave heating device, by acquiring the temperature information of the food, and controlling the working program of the microwave heating device of the first cooking utensil according to the temperature information of the food, the microwave heating device executes the work program corresponding to the temperature information item of the food work, so as to achieve constant temperature treatment of food materials. By performing constant temperature treatment on the ingredients, on the one hand, the cooking efficiency can be improved, and the cooking ingredients can be shortened, and on the other hand, the speed at which the purines in the ingredients are dissolved into water can be accelerated, thereby achieving the purpose of reducing the purines in the ingredients. Specifically, when the ingredients are blanched, the ingredients and water are heated at the same time, that is, the microwave heating device also heats the ingredients while heating the water, instead of heating the water into boiling water, Then use boiling water to blanch the ingredients. In other words, use cold water or normal temperature water (non-boiling water) to blanch the ingredients. On the one hand, the ingredients and water can be fully contacted. During the heating process, the purines in the ingredients are It can be continuously dissolved into water, thereby increasing the amount of purines in food that dissolve into water. On the other hand, by double heating the ingredients and water, during the heating process, the purines in the ingredients begin to dissolve into the water. Further, the cooking time is shortened, and the dissolution speed and dissolution amount of the purines in the ingredients into the water can be improved. Further, by determining the working program of the microwave heating device according to the temperature information of the ingredients, when the ingredients are in a low temperature stage, the ingredients are heated by using high-power microwaves to increase the heating speed, thereby improving the cooking speed and the dissolving of the purines in the ingredients to dissolve in water. When the food is at a high temperature, use a low-power microwave to heat the food to reduce energy, so as to avoid the food being overheated and the surface scorched.

在一种实施方式中，食材可以是菌菇类食材。菌菇类食材中含有一定量的嘌呤，采用本申请的实施例提供的烹饪方法对菌菇了食材进行焯水处理，不仅耗时短、效率高，并且嘌呤降低率高。In one embodiment, the food material may be a mushroom food material. Mushroom-like ingredients contain a certain amount of purines, and using the cooking method provided by the embodiments of the present application to blanch the mushroom ingredients is not only time-consuming and efficient, but also has a high reduction rate of purines.

实施例二Embodiment 2

在实施例一的基础上，实施例二提供了一种烹饪方法，进一步限定了根据食材温度信息，控制微波加热装置以与食材温度信息对应的工作程序进行工作的步骤，具体包括：在食材温度信息位于第一预设温度区间时，控制加热装置以第一运行程序进行工作；在食材温度信息位于第二预设温度区间时，控制加热装置以第二运行程序进行工作。On the basis of the first embodiment, the second embodiment provides a cooking method, which further defines the steps of controlling the microwave heating device to work according to the temperature information of the food material according to the working program corresponding to the temperature information of the food material, which specifically includes: When the information is in the first preset temperature range, the heating device is controlled to work in the first operation program; when the food temperature information is in the second preset temperature range, the heating device is controlled to work in the second operation program.

在该实施例中，通过预先设置第一预设温度区间与第一运行程序对应，第二预设温度区间与第二运行程序对应，从而实现根据食材温度信息所处的温度区间，确定微波加热装置执行的工作程序，并控制微波加热装置以与食材温度信息对应运行程序进行工作。进一步地，通过将食材的温度与微波加热装置的工作程序相对应，一方面，在食材温度处于低温区间时，执行微波功率较高的工作程序，从而提高加热速度，进而提高对食材的烹饪速度，以加快食材中嘌呤的溶解速度和溶解量。另一方面，在食材温度处于高温区间时，执行微波功率较低的工作程序，从而降低加热能力，避免食材烹饪过度而表面焦灼。In this embodiment, by presetting the first preset temperature interval corresponding to the first operation program, and the second preset temperature interval corresponding to the second operation program, the microwave heating can be determined according to the temperature interval in which the temperature information of the food material is located. The device executes the work program, and controls the microwave heating device to work according to the operation program corresponding to the food temperature information. Further, by corresponding the temperature of the food material to the working program of the microwave heating device, on the one hand, when the temperature of the food material is in the low temperature range, a work program with higher microwave power is executed, thereby increasing the heating speed, thereby improving the cooking speed of the food material. , in order to speed up the dissolution rate and amount of purine in food. On the other hand, when the temperature of the ingredients is in the high temperature range, a working program with lower microwave power is performed, thereby reducing the heating capacity and preventing the ingredients from being overcooked and the surface scorched.

具体地，在设置食材的温度与微波加热装置的工作程序的对应关系时，预先设置至少两个温区间，至少两个温区间包括第一预设温度区间和第二预设温度区间，其中，第二预设温度区间内的温度值大于第一预设温度区间内的温度值。进一步地，对于微波加热装置的工作程序，预先设置至少两个运行程序，至少两个运行程序包括第一运行程序和第二运行程序，第一运行程序中工作参数至少包括第一微波功率，第二运行程序中的工作参数至少包括第二微波功率，其中，第二微波功率小于第一微波功率。Specifically, when setting the corresponding relationship between the temperature of the food material and the working program of the microwave heating device, at least two temperature intervals are preset, and the at least two temperature intervals include a first preset temperature interval and a second preset temperature interval, wherein, The temperature value in the second preset temperature interval is greater than the temperature value in the first preset temperature interval. Further, for the working program of the microwave heating device, at least two operating programs are preset, the at least two operating programs include a first operating program and a second operating program, and the operating parameters in the first operating program include at least the first microwave power, and the first operating program. The working parameters in the second operation program include at least the second microwave power, wherein the second microwave power is smaller than the first microwave power.

进一步地，在该实施例中，烹饪方法还包括在温度信息位于第三预设温度区间时，控制微波加热装置停止工作。通过预先设置与微波加热装置停止加热相对应的温度区间，从而实现在食材的温度达到预设的温度区间时，控制微波加热装置停止加热。进一步地，通过将食材的温度与微波加热装置停止加热的程序相对应，一方面，能够在食材的烹饪过程达到预设标准时，自动控制微波加热装置停止加热，避免了使用工作时长控制微波加热装置停止加热时，存在的工作时长设置过短导致食材未达到烹饪标准的问题。另一方面，还能够避免因为微波加热装置的工作时长设置过长所导致的烹饪过度的问题。Further, in this embodiment, the cooking method further includes controlling the microwave heating device to stop working when the temperature information is within the third preset temperature range. By presetting a temperature interval corresponding to the stopping of heating by the microwave heating device, it is realized that when the temperature of the food material reaches the preset temperature interval, the microwave heating device is controlled to stop heating. Further, by corresponding the temperature of the food material to the program for stopping the heating of the microwave heating device, on the one hand, when the cooking process of the food material reaches a preset standard, the microwave heating device can be automatically controlled to stop heating, thereby avoiding the use of working time to control the microwave heating device. When the heating is stopped, there is a problem that the working time is set too short and the ingredients do not meet the cooking standard. On the other hand, the problem of overcooking caused by setting the working time of the microwave heating device too long can also be avoided.

具体地，在设置食材的温度与微波加热装置的停止加热程序的对应关系时，预先设置一个温度区间，即第三预设温度区间，并预先设置停止加热程序，当食材的温度大于第三预设温度区间的下限温度值时，即控制微波加热装置执行停止加热程序。进一步地，可以理解的是，第二预设温度区间内的温度值小于第三预设温度区间内的温度值。Specifically, when setting the corresponding relationship between the temperature of the ingredients and the heating stop program of the microwave heating device, a temperature interval, namely the third preset temperature interval, is preset, and the heating stop program is preset, when the temperature of the ingredients is greater than the third preset temperature interval. When the lower limit temperature value of the temperature interval is set, the microwave heating device is controlled to execute the heating stop procedure. Further, it can be understood that the temperature value in the second preset temperature interval is smaller than the temperature value in the third preset temperature interval.

在一种实施方式中，对食材焯水处理时，通过将食材的温度与微波加热装置的停止加热程序相关联，实现了在焯水温度达到预设温度区间时，控制微波加热装置停止加热，从而实现了定位微波焯水减嘌呤的效果。In one embodiment, when blanching the ingredients, by associating the temperature of the ingredients with the heating stop procedure of the microwave heating device, when the blanching temperature reaches a preset temperature range, the microwave heating device is controlled to stop heating, Thus, the effect of positioning microwave blanching to reduce purine is realized.

在一个具体实施方式中，设第一预设温度区间为T1，其中，T1≤80℃，第二预设温度区间为T2，80℃＜T2＜90℃，第三预设温度区间为T3，90℃＜T3＜100℃。第一运行程序对应的微波区间为P1，800W＜P1＜1000W，第二运行程序对应的微波区间为P2，300W＜P2＜500W。具体地，在获取到食材温度小于等于80℃时，执行P1对应的功率区间，也即执行800W～1000W区间的微波功率。在获取的食材温度高于80℃时，执行P2对应的功率区间，也即执行300W～500W区间的微波功率。在获取的食材温度高于90℃时，控制微波加热装置停止工作。使用前述参数对食材进行焯水处理，一方面，能够提高加热速度，进而提高对食材的烹饪速度，以加快食材中嘌呤的溶解速度和溶解量。另一方面，能够避免食材烹饪过度而表面焦灼。In a specific embodiment, the first preset temperature interval is set as T1, wherein T1≤80°C, the second preset temperature interval is T2, 80°C<T2<90°C, the third preset temperature interval is T3, 90℃＜T3＜100℃. The microwave interval corresponding to the first operation program is P1, 800W<P1<1000W, and the microwave interval corresponding to the second operation program is P2, 300W<P2<500W. Specifically, when it is obtained that the temperature of the food material is less than or equal to 80° C., the power interval corresponding to P1 is executed, that is, the microwave power in the interval of 800W to 1000W is executed. When the temperature of the acquired ingredients is higher than 80°C, the power interval corresponding to P2 is executed, that is, the microwave power in the interval of 300W to 500W is executed. When the temperature of the obtained food material is higher than 90°C, the microwave heating device is controlled to stop working. Using the aforementioned parameters to blanch the ingredients, on the one hand, can increase the heating speed, thereby increasing the cooking speed of the ingredients, so as to speed up the dissolution speed and amount of purines in the ingredients. On the other hand, it is possible to prevent the ingredients from being overcooked and burnt on the surface.

实施例三Embodiment 3

在上述任一实施例的基础上，第一运行程序中的工作参数还包括微波功率区间，控制加热装置以第一运行程序工作的步骤，具体包括：控制微波加热装置以微波功率区间的微波功率进行变频微波加热；和/或控制微波加热装置以微波功率区间的任一微波功率进行定频间歇式微波加热。On the basis of any of the above-mentioned embodiments, the working parameters in the first operation program also include a microwave power interval, and the step of controlling the heating device to work in the first operation program specifically includes: controlling the microwave heating device to operate the microwave power in the microwave power interval. Perform variable-frequency microwave heating; and/or control the microwave heating device to perform fixed-frequency intermittent microwave heating with any microwave power in the microwave power range.

在该实施例中，在微波加热装置以第一运行程序进行工作时，可以是以微波功率区间内的微波功率执行变频微波加热，从而提高加热速度，进而提高烹饪速度。具体地，提高加热速度，使得在焯水过程中，食材和水可以快速升温，从而加快食材中嘌呤的溶解速度，进而实现加快烹饪速度。进一步地，也可以是以微波功率区间的任一微波功率执行定频间歇式微波加热，从而实现节能效果。具体地，可以是交替执行微波加热第一预设时间和停止微波加热第二预设时间。进一步地，在微波加热装置以第一运行程序进行工作时，可以交替使用变频微波加热和定频间歇式微波加热，从而既能够保证烹饪速度，又能够实现节能效果。In this embodiment, when the microwave heating device operates in the first operation program, variable-frequency microwave heating may be performed with microwave power within the microwave power range, thereby increasing the heating speed and thus the cooking speed. Specifically, the heating speed is increased, so that during the blanching process, the ingredients and water can be rapidly heated up, thereby accelerating the dissolution speed of purines in the ingredients, thereby achieving a faster cooking speed. Further, fixed-frequency intermittent microwave heating may also be performed at any microwave power in the microwave power range, thereby achieving an energy saving effect. Specifically, microwave heating may be performed alternately for a first preset time and microwave heating is stopped for a second preset time. Further, when the microwave heating device works in the first operation program, variable-frequency microwave heating and fixed-frequency intermittent microwave heating can be alternately used, so that the cooking speed can be ensured and the energy saving effect can be achieved.

实施例四Embodiment 4

如图2所示，在上述任一实施例的基础上，实施例四提供了一种烹饪方法，进一步限定了烹饪方法还包括：As shown in FIG. 2 , on the basis of any of the foregoing embodiments, Embodiment 4 provides a cooking method, which further defines that the cooking method further includes:

步骤202，获取食材的食材信息，其中，食材信息包括食材重量信息和/或食材类型信息；Step 202, acquiring ingredient information of an ingredient, wherein the ingredient information includes ingredient weight information and/or ingredient type information;

步骤204，根据食材信息，预设微波加热装置的工作程序。Step 204 , preset a working program of the microwave heating device according to the food material information.

在该实施例中，通过获取食材重量信息和/或食材类型信息，以便根据食材重量信息和/或食材类型信息预设微波加热装置的工作程序。通过预设微波加热装置的工作程序，在获取食材温度信息失败时，烹饪器具可以按照预设的工作程序控制微波加热装置工作，从而保证烹饪过程的顺利执行。In this embodiment, the working procedure of the microwave heating apparatus is preset according to the weight information and/or the type information of the ingredients by acquiring the weight information of the ingredients and/or the type information of the ingredients. By presetting the working program of the microwave heating device, when the acquisition of the temperature information of the food material fails, the cooking utensil can control the working of the microwave heating device according to the preset working program, thereby ensuring the smooth execution of the cooking process.

在一种实施方式中，食材重量信息和/或食材类型信息可以由用户选择输入，用户在将食材放入烹饪器具内时，直接输入食材重量信息和/或食材类型信息，进而根据用户输入的食材重量信息和/或食材类型信息，预设微波加热装置的工作程序。在另一种实施方式中，食材重量信息和/或食材类型信息可以由智能传感器输入，通过使用智能传感器输入食材重量信息和/或食材类型信息，能够提高烹饪效率，用户只需将食材放入烹饪器具内即可。In one embodiment, the weight information of the ingredients and/or the type of the ingredients can be selected and input by the user. When the user puts the ingredients into the cooking appliance, the user directly inputs the information of the weight of the ingredients and/or the type of the ingredients, and then according to the input of the user The food weight information and/or the food type information, and the working program of the microwave heating device is preset. In another embodiment, the ingredient weight information and/or ingredient type information may be input by a smart sensor. By using the smart sensor to input the ingredient weight information and/or ingredient type information, the cooking efficiency can be improved, and the user only needs to put the ingredients into the In cooking utensils.

实施例五Embodiment 5

如图3、图7和图8所示，实施例五提供了一种第一烹饪器具300，包括：微波加热装置302、第一红外测温模块304、第一信息接收模块306、第一存储器308和第一处理器310。其中，微波加热装置302能够用于对食材进行加热处理，第一红外测温模块304能够用于检测食材的食材温度信息，第一信息接收模块306能够用于接收食材的食材温度信息，第一存储器308中存储有程序或指令，第一处理器310能够执行存储器中的程序或指令时能够实现上述任一技术方案中的烹饪方法的步骤。As shown in FIG. 3 , FIG. 7 and FIG. 8 , Embodiment 5 provides afirst cooking appliance 300 , including: amicrowave heating device 302 , a first infraredtemperature measurement module 304 , a firstinformation receiving module 306 , and afirst memory 308 and thefirst processor 310. Themicrowave heating device 302 can be used to heat the food, the first infraredtemperature measurement module 304 can be used to detect the temperature information of the food, the firstinformation receiving module 306 can be used to receive the temperature information of the food, the first Programs or instructions are stored in thememory 308, and when thefirst processor 310 can execute the programs or instructions in the memory, the steps of the cooking method in any of the foregoing technical solutions can be implemented.

本发明实施例提供的第一烹饪器具300，包括微波加热装置302、第一红外测温模块304、第一信息接收模块306、第一存储器308和第一处理器310。其中，微波加热装置302能够用于对食材进行微波加热处理，在使用微波加热装置302对食材微波加热过程中，通过第一红外测温模块304检测食材温度信息，并将检测到的食材温度信息发送至第一信息接收模块306，进而根据食材温度信息控制烹饪器具的微波加热装置302的工作程序，使得微波加热装置302以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。通过对食材进行定温处理，一方面，能够提高烹饪效率，缩短烹饪食材，另一方面，能够加快食材中的嘌呤溶解到水中的速度，进而达到减少食材中嘌呤的目的。具体地，在对食材进行焯水处理时，微波加热装置302对食材和水同时进行加热处理，也即，微波加热装置302在对水进行加热的同时，也对食材也进行加热，一方面，使得食材和水能够充分接触，在加热过程中，食材中的嘌呤即可不断溶解到水中，从而提高食材中嘌呤溶解到水中的溶解量。另一方面，通过微波加热装置302对食材和水进行双重加热，在加热过程中，食材中的嘌呤即开始溶解到水中，在加热完成后，即可完成去除嘌呤的目的，不必再单独执行焯水的步骤，进而缩短了烹饪时间，还可以提高食材中嘌呤溶解到水中的溶解速度和溶解量。进一步地，通过根据食材温度信息确定微波加热装置302的工作程序，在食材处于低温阶段时，微波加热装置302使用高功率微波对食材进行加热，以提高加热速度，从而提高烹饪速度和食材中嘌呤的溶解到水中溶解速度，在食材处于高温阶段时，微波加热装置302使用低功率微波对食材进行加热，以降低能量，从而避免食材受热过度而表面焦灼。Thefirst cooking appliance 300 provided by the embodiment of the present invention includes amicrowave heating device 302 , a first infraredtemperature measurement module 304 , a firstinformation receiving module 306 , afirst memory 308 and afirst processor 310 . Wherein, themicrowave heating device 302 can be used to perform microwave heating treatment on the food. During the microwave heating of the food by using themicrowave heating device 302, the temperature information of the food is detected by the first infraredtemperature measurement module 304, and the detected temperature information of the food is calculated. Send it to the firstinformation receiving module 306, and then control the working program of themicrowave heating device 302 of the cooking utensil according to the temperature information of the ingredients, so that themicrowave heating device 302 executes the work according to the working program corresponding to the temperature information item of the ingredients, so as to realize the constant temperature of the ingredients deal with. By performing constant temperature treatment on the ingredients, on the one hand, the cooking efficiency can be improved, and the cooking ingredients can be shortened, and on the other hand, the speed at which the purines in the ingredients are dissolved into water can be accelerated, thereby achieving the purpose of reducing the purines in the ingredients. Specifically, when the food is blanched, themicrowave heating device 302 heats the food and water at the same time, that is, themicrowave heating device 302 also heats the food while heating the water. On the one hand, The ingredients and water can be fully contacted, and during the heating process, the purines in the ingredients can be continuously dissolved into the water, thereby increasing the amount of purines in the ingredients dissolved in the water. On the other hand, the food and water are double-heated by themicrowave heating device 302. During the heating process, the purines in the food begin to dissolve into the water. After the heating is completed, the purpose of removing purines can be accomplished, and there is no need to perform blanching separately. The water step can further shorten the cooking time, and can also improve the dissolution speed and dissolution amount of purines in the ingredients into the water. Further, by determining the working procedure of themicrowave heating device 302 according to the temperature information of the food material, when the food material is in the low temperature stage, themicrowave heating device 302 uses high-power microwaves to heat the food material to improve the heating speed, thereby improving the cooking speed and the purine in the food material. When the food is in a high temperature stage, themicrowave heating device 302 uses low-power microwaves to heat the food to reduce energy, thereby preventing the food from being overheated and causing the surface to burn.

进一步地，在该实施例中，第一烹饪器具300还包括第一信息输入模块312和第一计算模块314，第一信息输入模块312用于输入食材重量信息和/或食材类型信息，第一计算模块314根据第一信息输入模块312输入的信息计算微波加热装置302的工作参数，以便预设微波加热装置302的工作程序。通过预设微波加热装置302的工作程序，在第一红外测温模块304发生故障时，第一烹饪器具300可以按照预设的工作程序控制微波加热装置302工作，从而保证烹饪过程的顺利执行。具体地，工作参数包括工作模式和工作时长，其中，工作模式包括第一运行程序和第二运行程序，工作时长包括第一时长和第二时长，第一时长是第一运行程序的工作时长，第二时长是第二运行程序的工作时长。在一种实施方式中，食材重量信息和/或食材类型信息可以由用户选择输入，用户在将食材放入烹饪器具内时，直接输入食材重量信息和/或食材类型信息，以便处理器根据用户输入的食材重量信息和/或食材类型信息，预设微波加热装置302的工作程序。在另一种实施方式中，食材重量信息和/或食材类型信息可以由智能传感器输入，通过使用智能传感器输入食材重量信息和/或食材类型信息，能够提高烹饪效率，用户只需将食材放入烹饪器具内即可。Further, in this embodiment, thefirst cooking appliance 300 further includes a firstinformation input module 312 and afirst calculation module 314. The firstinformation input module 312 is used for inputting the weight information and/or type information of the ingredients. Thecalculation module 314 calculates the working parameters of themicrowave heating device 302 according to the information input by the firstinformation input module 312 , so as to preset the working program of themicrowave heating device 302 . By presetting the working program of themicrowave heating device 302, when the first infraredtemperature measuring module 304 fails, thefirst cooking utensil 300 can control themicrowave heating device 302 to work according to the preset working program, thereby ensuring the smooth execution of the cooking process. Specifically, the working parameters include a working mode and a working duration, wherein the working mode includes a first running program and a second running program, the working duration includes a first duration and a second duration, and the first duration is the working duration of the first running program, The second duration is the working duration of the second running program. In one embodiment, the ingredient weight information and/or ingredient type information may be selected and input by the user, and the user directly inputs the ingredient weight information and/or ingredient type information when placing the ingredient into the cooking appliance, so that the processor can input the ingredient weight information and/or ingredient type information according to the user The inputted food weight information and/or food type information presets the working program of themicrowave heating device 302 . In another embodiment, the ingredient weight information and/or ingredient type information may be input by a smart sensor. By using the smart sensor to input the ingredient weight information and/or ingredient type information, the cooking efficiency can be improved, and the user only needs to put the ingredients into the In cooking utensils.

在一种实施方式中，食材可以是菌菇类食材。菌菇类食材中含有一定量的嘌呤，采用本申请的实施例提供的第一烹饪器具对菌菇了食材进行焯水处理，不仅耗时短、效率高，并且嘌呤降低率高。In one embodiment, the food material may be a mushroom food material. Mushroom-like ingredients contain a certain amount of purines, and using the first cooking utensil provided in the embodiments of the present application to blanch the ingredients for mushrooms is not only time-consuming and efficient, but also has a high reduction rate of purines.

实施例六Embodiment 6

如图4所示，实施例六提供了一种烹饪方法，用于第二烹饪器具，第二烹饪器具包括热风加热装置，包括：As shown in FIG. 4 , Embodiment 6 provides a cooking method for a second cooking utensil, and the second cooking utensil includes a hot air heating device, including:

步骤402，控制热风加热装置开始工作；Step 402, controlling the hot air heating device to start working;

步骤404，获取食材的食材温度信息；Step 404, acquiring the temperature information of the ingredients;

步骤406，根据食材温度信息，控制热风加热装置以与食材温度信息对应的工作程序进行工作。Step 406 , according to the temperature information of the food, control the hot air heating device to work according to the work program corresponding to the temperature information of the food.

本发明实施例提供的烹饪方法，适用第二于烹饪器具。其中，第二烹饪器具包括热风加热装置。在使用热风加热装置对食材干燥处理的过程中，通过获取食材温度信息，并根据食材温度信息控制第二烹饪器具的热风加热装置的工作程序，使得热风加热装置以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。通过对食材进行定温处理，一方面，能够提高烹饪效率，缩短烹饪食材，另一方面，能够提高食材的干燥品质，从而提高食材的复水性，进而增强食材泡水处理时，食材中嘌呤的流出速度和流出率，进而达到减少食材中嘌呤的目的。具体地，在对食材进行干燥处理时，通过对食材进行定温干燥处理，一方面，能够提高食材的干燥品质，从而提高食材的复水性，进而提高食材在浸水时的嘌呤流出来，从而实现降低嘌呤的目的，另一方，通过对食材进行定温干燥，还能够提高干燥速度，以及避免食材被过度干燥。具体地，通过根据食材温度信息确定热风加热装置的工作程序，在开始时，食材中水分含量较高，对使用热风加热装置对食材进行干燥处理时，食材中的水分逐渐蒸发，以实现干燥食材的目的。在食材中水分蒸发的过程中，食材的温度逐渐降低，此时使用温度较高的热风对食材进行加热，不仅能够提高干燥速度，还能够提高食材的干燥品质，提高食材的复水性，进而提高食材仅浸泡时的嘌呤流出率。随着食材中的水分含量降低，食材开始逐渐升温，此时使用温度较低的热风对食材进行加热，以保持食材比较低的干燥温度，进而达到良好的干燥品质，从而达到高复水性，进而提高食材复水性的嘌呤降低了，并且，还能够避免食材被过度干燥。The cooking method provided by the embodiment of the present invention is suitable for a second cooking utensil. Wherein, the second cooking appliance includes a hot air heating device. In the process of using the hot air heating device to dry the food, by acquiring the temperature information of the food, and controlling the working program of the hot air heating device of the second cooking appliance according to the temperature information of the food, the hot air heating device works according to the temperature information item of the food. The program executes the work, so as to realize the constant temperature treatment of the ingredients. By subjecting the ingredients to a constant temperature treatment, on the one hand, the cooking efficiency can be improved, and the cooking ingredients can be shortened; speed and outflow rate, and then achieve the purpose of reducing purines in food. Specifically, when drying the ingredients, by performing constant temperature drying on the ingredients, on the one hand, the drying quality of the ingredients can be improved, thereby improving the rehydration of the ingredients, and further improving the purine flow out of the ingredients when they are soaked in water, so as to reduce the The purpose of purine, on the other hand, is to dry the ingredients at a constant temperature, which can also improve the drying speed and prevent the ingredients from being over-dried. Specifically, by determining the working procedure of the hot air heating device according to the temperature information of the food, at the beginning, the moisture content of the food is relatively high, and when the hot air heating device is used to dry the food, the water in the food gradually evaporates, so as to realize the drying of the food. the goal of. During the evaporation of water in the ingredients, the temperature of the ingredients gradually decreases. At this time, the use of hot air with a higher temperature to heat the ingredients can not only improve the drying speed, but also improve the drying quality of the ingredients, improve the rehydration of the ingredients, and further improve the The purine efflux rate when the ingredients are only soaked. As the moisture content of the ingredients decreases, the ingredients begin to heat up gradually. At this time, the ingredients are heated with low-temperature hot air to keep the drying temperature of the ingredients relatively low, so as to achieve good drying quality, so as to achieve high rehydration, and then The purines that improve the rehydration of the food are reduced, and it can also prevent the food from being over-dried.

在一种实施方式中，食材可以是菌菇类食材。菌菇类食材中含有一定量的嘌呤，采用本申请的实施例提供的烹饪方法对菌菇了食材进行干燥处理，能够提升菌菇类食材的干燥品质，提高食材的复水性，进而增强菌菇类食材浸水时嘌呤流出率。In one embodiment, the food material may be a mushroom food material. Mushroom-like ingredients contain a certain amount of purines, and using the cooking method provided in the embodiments of the present application to dry the mushroom-like ingredients can improve the drying quality of the mushroom-like ingredients, improve the rehydration of the ingredients, and further enhance the mushrooms. The purine efflux rate when the food is soaked in water.

实施例七Embodiment 7

在实施例六的基础上，实施例七提供了一种烹饪方法，进一步限定了根据食材温度信息，控制热风加热装置以与食材温度信息对应的工作程序进行工作的步骤，具体包括：在食材温度信息位于第四预设温度区间时，控制热风加热装置以第三运行程序进行工作；在食材温度信息位于第五预设温度区间时，控制热风加热装置以第四运行程序进行工作。On the basis of the sixth embodiment, the seventh embodiment provides a cooking method, which further defines the steps of controlling the hot air heating device to work according to the temperature information of the ingredients to work according to the working program corresponding to the temperature information of the ingredients, which specifically includes: at the temperature of the ingredients When the information is in the fourth preset temperature interval, the hot air heating device is controlled to work in the third operation program; when the food temperature information is in the fifth preset temperature interval, the hot air heating device is controlled to work in the fourth operation program.

在该实施例中，通过预先设置第三预设温度区间与第三运行程序对应，第四预设温度区间与第四运行程序对应，从而实现根据食材温度信息所处的温度区间，确定热风加热装置执行的工作程序，并控制热风加热装置以与食材温度信息对应运行程序进行工作。进一步地，通过将食材的温度与热风加热装置的工作程序相对应，一方面，能够在食材中水分含量较高，温度较低时，执行热风温度较高的工作程序，从而不仅能够提高干燥速度，还能够提高食材的干燥品质，提高食材的复水性，进而提高食材仅浸泡时的嘌呤流出率。另一方面，随着食材中的水分含量降低，食材开始逐渐升温，执行热风温度较低的工作程序，以保持食材比较低的干燥温度，进而达到良好的干燥品质，从而达到高复水性，进而提高食材复水性的嘌呤降低了，并且，还能够避免食材被过度干燥。In this embodiment, by presetting the third preset temperature interval corresponding to the third operation program, and the fourth preset temperature interval corresponding to the fourth operation program, the hot air heating can be determined according to the temperature interval in which the temperature information of the food material is located. The device executes the work program, and controls the hot air heating device to work according to the operation program corresponding to the food temperature information. Further, by corresponding the temperature of the food material to the working procedure of the hot air heating device, on the one hand, when the moisture content in the food material is high and the temperature is low, the work procedure with a high hot air temperature can be executed, thereby not only improving the drying speed. It can also improve the drying quality of the ingredients, improve the rehydration of the ingredients, and further improve the purine outflow rate when the ingredients are only soaked. On the other hand, as the moisture content in the ingredients decreases, the ingredients begin to heat up gradually, and a working procedure with a lower hot air temperature is performed to keep the drying temperature of the ingredients relatively low, so as to achieve good drying quality, so as to achieve high rehydration, and then The purines that improve the rehydration of the food are reduced, and it can also prevent the food from being over-dried.

具体地，在设置食材的温度与热风加热装置的工作程序的对应关系时，预先设置至少两个温区间，至少两个温区间包括第三预设温度区间和第四预设温度区间，其中，第四预设温度区间内的温度值大于第三预设温度区间内的温度值。进一步地，对于热风加热装置的工作程序，预先设置至少两个运行程序，至少两个运行程序包括第三运行程序和第四运行程序，第三运行程序中工作参数至少包括第一热风温度，第四运行程序中的工作参数至少包括第二热风温度，其中，第二热风温度小于第一热风温度。Specifically, when setting the corresponding relationship between the temperature of the ingredients and the working program of the hot air heating device, at least two temperature intervals are preset, and the at least two temperature intervals include a third preset temperature interval and a fourth preset temperature interval, wherein, The temperature value in the fourth preset temperature interval is greater than the temperature value in the third preset temperature interval. Further, for the working program of the hot air heating device, at least two operating programs are preset, the at least two operating programs include a third operating program and a fourth operating program, and the operating parameters in the third operating program at least include the first hot air temperature, and the first The working parameters in the four operating procedures include at least the second hot air temperature, wherein the second hot air temperature is lower than the first hot air temperature.

进一步地，在该实施例中，第三运行程序中的工作参数还包括第一热风风速，第四运行程序中的工作参数还包括第二热风风速，第二热风风速大于第一热风风速。通过设置第三运行程序和第四运行程序的工作参数包括热风风速，从而实现根据食材的温度所处的温度区间，控制热风的风速。通过根据食材的温度所处的温度区间控制热风的风速，一方面，在热风温度较高时，设置较低的热风风速，不仅能够避免食材干燥过度，还能够食材中水分蒸发过快，影响食材的干燥品质，进而影响食材浸水时嘌呤流出率。另一方面，在热风温度较低是，设置较高的热风风速，能够加快干燥过程，进而提高烹饪效率。Further, in this embodiment, the working parameters in the third operation program further include the first hot air speed, and the working parameters in the fourth operation program further include the second hot air speed, and the second hot air speed is greater than the first hot air speed. By setting the working parameters of the third operation program and the fourth operation program to include the wind speed of the hot air, it is possible to control the wind speed of the hot air according to the temperature range in which the temperature of the food material is located. By controlling the wind speed of the hot air according to the temperature range of the temperature of the ingredients, on the one hand, when the temperature of the hot air is high, setting a lower hot air speed can not only avoid excessive drying of the ingredients, but also prevent the moisture in the ingredients from evaporating too quickly, affecting the ingredients. The drying quality of the food will affect the purine efflux rate when the food is soaked in water. On the other hand, when the hot air temperature is low, setting a higher hot air speed can speed up the drying process, thereby improving the cooking efficiency.

进一步地，在该实施例中，烹饪方法还包括在食材温度信息位于第六预设温度区间时，控制热风加热装置停止工作。通过预先设置与热风加热装置停止加热相对应的温度区间，从而实现在食材的温度达到预设的温度区间时，控制热风加热装置停止加热。进一步地，通过将食材的温度与热风加热装置停止加热的程序相对应，一方面，能够在食材的干燥品质达到预设标准时，自动控制热风加热装置停止加热，避免了使用工作时长控制热风加热装置停止加热时，存在的工作时长设置过短导致食材未达到干燥标准，进而影响浸水时嘌呤流出率的问题。另一方面，还能够避免因为热风加热装置的工作时长设置过长所导致的干燥过度的问题。Further, in this embodiment, the cooking method further includes controlling the hot air heating device to stop working when the temperature information of the food material is within a sixth preset temperature interval. By presetting the temperature interval corresponding to the stop of heating by the hot air heating device, it is realized that when the temperature of the food material reaches the preset temperature interval, the hot air heating device is controlled to stop heating. Further, by corresponding the temperature of the food material to the program for stopping the heating of the hot air heating device, on the one hand, when the drying quality of the food material reaches the preset standard, the hot air heating device can be automatically controlled to stop heating, avoiding the use of working hours to control the hot air heating device. When the heating is stopped, there is a problem that the working time is set too short, so that the ingredients do not meet the drying standard, which in turn affects the purine outflow rate during water immersion. On the other hand, it is also possible to avoid the problem of excessive drying caused by setting the working time of the hot air heating device to be too long.

具体地，在设置食材的温度与热风加热装置的停止加热程序的对应关系时，预先设置一个温度区间，即第六预设温度区间，并预先设置热风停止加热程序，当食材的温度大于第六预设温度区间的下限温度值时，即控制热风加热装置执行热风停止加热程序。进一步地，可以理解的是，第五预设温度区间内的温度值小于第六预设温度区间内的温度值。Specifically, when setting the corresponding relationship between the temperature of the ingredients and the heating stop program of the hot air heating device, a temperature interval, that is, the sixth preset temperature interval, is preset, and the hot air heating stop program is preset. When the temperature of the ingredients is greater than the sixth preset temperature interval When the lower limit temperature value of the preset temperature interval is reached, the hot air heating device is controlled to execute the hot air stop heating procedure. Further, it can be understood that the temperature value in the fifth preset temperature interval is smaller than the temperature value in the sixth preset temperature interval.

在一种实施方式中，对食材干燥处理时，在干燥前期，食材水分含量高，温度低，随着水分减少，食材温度上升，此时，通过降低热风干燥温度，维持食材的干燥温度不变，同时，提高风速，加快干燥速度。通过降温干燥的方式，可以避免食材接触高温，保证干燥品质，提升复水率您儿提高食材浸水时的嘌呤流出率。In one embodiment, when drying the ingredients, in the early stage of drying, the moisture content of the ingredients is high and the temperature is low. As the moisture decreases, the temperature of the ingredients rises. At this time, the drying temperature of the ingredients is kept constant by reducing the drying temperature of the hot air. , At the same time, increase the wind speed to speed up the drying speed. By cooling and drying, the ingredients can be prevented from contacting with high temperature, the drying quality can be ensured, and the rehydration rate can be improved. You can increase the purine outflow rate when the ingredients are soaked in water.

在一个具体实施方式中，设第四预设温度区间为T4，其中，T4≤60℃，第三运行程序对应的热风温度区间为T7，65℃＜T7＜85℃。第五预设温度区间为T5，T7+5℃＜T5，第四运行程序对应的热风温度区间为T8，50℃＜T8＜65℃。第六预设温度区间为T6，T8＜T6。具体地，在对食材进行干燥时，前期为快速干燥阶段，此阶段，食材中的水分含量较高，设置热风温度在T7区间，65℃＜T7＜85℃，风速2m/s，食材温度恒定在T4区间，T4≤60℃，此时，食材中的自由水蒸发和内部水分迁移快速进行，水分含量出现快速下降。当达到较低水分含量时，食材温度开始上升，当食材温T5≥T7+5时，进入到低速蒸发阶段，此阶段，以干燥结合水为主，热风温度设置在T8区间，50℃＜T8＜65℃,风速维持在4m/s。当食材温度T6区间，T8＜T6时，停止热风加热装置对食材的干燥。使用前述参数对食材进行干燥处理，一方面，不仅能够提高干燥速度，还能够提高食材的干燥品质，提高食材的复水性，进而提高食材仅浸泡时的嘌呤流出率。另一方面，还能够避免食材被过度干燥。In a specific embodiment, the fourth preset temperature interval is set as T4, where T4≤60°C, the hot air temperature interval corresponding to the third operation program is T7, 65°C<T7<85°C. The fifth preset temperature interval is T5, T7+5°C<T5, and the hot air temperature interval corresponding to the fourth operation program is T8, 50°C<T8<65°C. The sixth preset temperature interval is T6, where T8<T6. Specifically, when drying the ingredients, the early stage is the rapid drying stage. At this stage, the moisture content in the ingredients is relatively high, and the hot air temperature is set in the T7 interval, 65°C < T7 < 85°C, the wind speed is 2m/s, and the temperature of the ingredients is constant. In the T4 interval, T4≤60℃, at this time, the evaporation of free water in the ingredients and the migration of internal moisture proceed rapidly, and the moisture content decreases rapidly. When it reaches a lower moisture content, the temperature of the ingredients begins to rise. When the temperature of the ingredients is T5≥T7+5, it enters the low-speed evaporation stage. In this stage, drying combined with water is the main method, and the hot air temperature is set in the T8 range, 50℃＜T8 ＜65℃, the wind speed is maintained at 4m/s. When the temperature of the food material is in the T6 interval, when T8<T6, the drying of the food material by the hot air heating device is stopped. Using the aforementioned parameters to dry the ingredients, on the one hand, can not only improve the drying speed, but also improve the drying quality of the ingredients, improve the rehydration of the ingredients, and further improve the purine outflow rate when the ingredients are only soaked. On the other hand, it is also possible to avoid excessive drying of the ingredients.

实施例八Embodiment 8

如图5所示，在上述任一实施例的基础上，烹饪方法还包括：As shown in Figure 5, on the basis of any of the above embodiments, the cooking method further includes:

步骤502，获取食材的食材信息，其中，食材信息包括食材重量信息和/或食材的类型信息；Step 502, acquiring ingredient information of ingredients, wherein the ingredient information includes ingredient weight information and/or ingredient type information;

步骤504，根据食材信息，预设热风加热装置的工作程序。Step 504 , preset a working program of the hot air heating device according to the food material information.

在该实施例中，通过获取食材重量信息和/或食材类型信息，以便根据食材重量信息和/或食材类型信息预设热风加热装置的工作程序。通过预设热风加热装置的工作程序，在获取食材温度信息失败时，烹饪器具可以按照预设的工作程序控制热风加热装置工作，从而保证烹饪过程的顺利执行。In this embodiment, the working procedure of the hot air heating device is preset according to the weight information and/or the type information of the ingredients by acquiring the weight information of the ingredients and/or the type information of the ingredients. By presetting the working program of the hot air heating device, when the acquisition of the temperature information of the ingredients fails, the cooking utensil can control the hot air heating device to work according to the preset working program, thereby ensuring the smooth execution of the cooking process.

在一种实施方式中，食材重量信息和/或食材类型信息可以由用户选择输入，用户在将食材放入烹饪器具内时，直接输入食材重量信息和/或食材类型信息，进而根据用户输入的食材重量信息和/或食材类型信息，预设热风加热装置的工作程序。在另一种实施方式中，食材重量信息和/或食材类型信息可以由智能传感器输入，通过使用智能传感器输入食材重量信息和/或食材类型信息，能够提高烹饪效率，用户只需将食材放入烹饪器具内即可。In one embodiment, the weight information of the ingredients and/or the type of the ingredients can be selected and input by the user. When the user puts the ingredients into the cooking appliance, the user directly inputs the information of the weight of the ingredients and/or the type of the ingredients, and then according to the input of the user The food weight information and/or the food type information, and the working program of the hot air heating device is preset. In another embodiment, the ingredient weight information and/or ingredient type information may be input by a smart sensor. By using the smart sensor to input the ingredient weight information and/or ingredient type information, the cooking efficiency can be improved, and the user only needs to put the ingredients into the In cooking utensils.

实施例九Embodiment 9

如图6和图9所示，实施例九提供了一种第二烹饪器具600，包括热风加热装置602、热风控温模块604、第二红外测温模块606、第二信息接收模块608、第二存储器610和第二处理器612。其中，热风加热装置602能够用于对食材进行热风加热处理；热风控温模块604能够用于控制热风加热装置602对食材进行热风加热时的热风温度；第二红外测温模块606能够用于检测食材的食材温度信息；第二信息接收模块608能够用于接收食材的食材温度信息；第二存储器610中存储有程序或指令；第二处理器612在执行第二存储器610中存储的程序或指令时能够实现上述任一技术方案中的烹饪方法的步骤。As shown in FIG. 6 and FIG. 9 , the ninth embodiment provides asecond cooking appliance 600, including a hotair heating device 602, a hot airtemperature control module 604, a second infraredtemperature measurement module 606, a secondinformation receiving module 608, a first Two memory 610 and asecond processor 612. The hotair heating device 602 can be used to heat the food with hot air; the hot airtemperature control module 604 can be used to control the hot air temperature when the hotair heating device 602 heats the food; the second infraredtemperature measurement module 606 can be used to detect The temperature information of the ingredients; the secondinformation receiving module 608 can be used to receive the temperature information of the ingredients; the second memory 610 stores programs or instructions; thesecond processor 612 executes the programs or instructions stored in the second memory 610 At the same time, the steps of the cooking method in any of the above technical solutions can be realized.

本发明实施例提供的第二烹饪器具600，包括热风加热装置602、热风控温模块604、第二红外测温模块606、第二信息接收模块608、第二存储器610和第二处理器612。其中，热风加热装置602能够用于对食材进行微干燥处理，在使用热风加热装置602对食材干燥的过程中，通过第二红外测温模块606检测食材温度信息，并将检测到的食材温度信息发送至第二信息接收模块608，进而根据食材温度信息控制烹饪器具的热风加热装置602的工作程序，使得热风加热装置602以与食材温度信息项对应的工作程序执行工作，从而实现对食材的定温处理。通过对食材进行定温处理，一方面，能够提高烹饪效率，缩短烹饪食材，另一方面，能够提高食材的干燥品质，从而提高食材的复水性，进而增强食材泡水处理时，食材中嘌呤的流出速度和流出率，进而达到减少食材中嘌呤的目的。具体地，在对食材进行干燥处理时，通过对食材进行定温干燥处理，一方面，能够提高食材的干燥品质，从而提高食材的复水性，进而提高食材在浸水时的嘌呤流出来，从而实现降低嘌呤的目的，另一方，通过对食材进行定温干燥，还能够提高干燥速度，以及避免食材被过度干燥。具体地，通过根据食材温度信息确定热风加热装置602的工作程序，在开始时，食材中水分含量较高，对使用热风加热装置602对食材进行干燥处理时，食材中的水分逐渐蒸发，以实现干燥食材的目的。在食材中水分蒸发的过程中，食材的温度逐渐降低，此时使用温度较高的热风对食材进行加热，不仅能够提高干燥速度，还能够提高食材的干燥品质，提高食材的复水性，进而提高食材仅浸泡时的嘌呤流出率。随着食材中的水分含量降低，食材开始逐渐升温，此时使用温度较低的热风对食材进行加热，以保持食材比较低的干燥温度，进而达到良好的干燥品质，从而达到高复水性，进而提高食材复水性的嘌呤降低了，并且，还能够避免食材被过度干燥。Thesecond cooking appliance 600 provided by the embodiment of the present invention includes a hotair heating device 602 , a hot airtemperature control module 604 , a second infraredtemperature measurement module 606 , a secondinformation receiving module 608 , a second memory 610 and asecond processor 612 . The hotair heating device 602 can be used to micro-dry the food. During the drying process of the food by using the hotair heating device 602, the temperature information of the food is detected by the second infraredtemperature measurement module 606, and the detected temperature information of the food is calculated Send it to the secondinformation receiving module 608, and then control the working program of the hotair heating device 602 of the cooking utensil according to the temperature information of the ingredients, so that the hotair heating device 602 executes the work according to the working program corresponding to the item of temperature information of the ingredients, so as to realize the constant temperature of the ingredients deal with. By subjecting the ingredients to a constant temperature treatment, on the one hand, the cooking efficiency can be improved, and the cooking ingredients can be shortened; speed and outflow rate, and then achieve the purpose of reducing purines in food. Specifically, when drying the ingredients, by performing constant temperature drying on the ingredients, on the one hand, the drying quality of the ingredients can be improved, thereby improving the rehydration of the ingredients, and further improving the purine flow out of the ingredients when they are soaked in water, so as to reduce the The purpose of purine, on the other hand, is to dry the ingredients at a constant temperature, which can also improve the drying speed and prevent the ingredients from being over-dried. Specifically, by determining the working procedure of the hotair heating device 602 according to the temperature information of the ingredients, at the beginning, the moisture content of the ingredients is relatively high. When the hotair heating device 602 is used to dry the ingredients, the moisture in the ingredients gradually evaporates to achieve Purpose of drying food. During the evaporation of water in the ingredients, the temperature of the ingredients gradually decreases. At this time, the use of hot air with a higher temperature to heat the ingredients can not only improve the drying speed, but also improve the drying quality of the ingredients, improve the rehydration of the ingredients, and further improve the The purine efflux rate when the ingredients are only soaked. As the moisture content of the ingredients decreases, the ingredients begin to heat up gradually. At this time, the ingredients are heated with low-temperature hot air to keep the drying temperature of the ingredients relatively low, so as to achieve good drying quality, so as to achieve high rehydration, and then The purines that improve the rehydration of the food are reduced, and it can also prevent the food from being over-dried.

在一种实施方式中，食材可以是菌菇类食材。菌菇类食材中含有一定量的嘌呤，采用本申请的实施例提供的烹饪器具对菌菇了食材进行干燥处理，能够提升菌菇类食材的干燥品质，提高食材的复水性，进而增强菌菇类食材浸水时嘌呤流出率。In one embodiment, the food material may be a mushroom food material. Mushroom-like ingredients contain a certain amount of purines, and the cooking utensils provided in the embodiments of the present application are used to dry the mushroom-like ingredients, which can improve the drying quality of the mushroom-like ingredients, improve the rehydration of the ingredients, and further enhance the mushrooms. The purine efflux rate when the food is soaked in water.

实施例十Embodiment ten

在实施例九的基础上，第二烹饪器具600还包括风速调节模块614。风速调节模块614能够控制热风加热装置602对食材进行热风加热时的热风风速。通过设置风速调节模块614，实现根据热风加热装置602的工作程序控制热风风速，一方面，可以避免热风温度过高时，对食材烹饪过度而导致食材表面焦灼。另一方面，可以通过调整风速加速烹饪速度，从而提高烹饪效率。On the basis of the ninth embodiment, thesecond cooking appliance 600 further includes a windspeed adjustment module 614 . The windspeed adjustment module 614 can control the wind speed of the hot air when the hotair heating device 602 heats the food with the hot air. By setting the airspeed adjustment module 614, the hot air speed can be controlled according to the working program of the hotair heating device 602. On the one hand, when the hot air temperature is too high, overcooking the ingredients and causing the surface of the ingredients to burn can be avoided. On the other hand, the cooking speed can be accelerated by adjusting the air speed, thereby improving the cooking efficiency.

在上述任一实施例的基础上，第二烹饪器具还包括第二信息输入模块616和第二计算模块618，第二信息输入模块616用于输入食材重量信息和/或食材类型信息，第二计算模块618根据第二信息输入模块616输入的信息计算热风加热装置602的工作参数，以便预设热风加热装置602的工作程序。通过预设热风加热装置602的工作程序，在第二红外测温模块606发生故障时，第二烹饪器具600可以按照预设的工作程序控制热风加热装置602工作，从而保证烹饪过程的顺利执行。具体地，工作参数包括工作模式和工作时长，其中，工作模式包括第三运行程序和第四运行程序，工作时长包括第三时长和第四时长，第三时长是第三运行程序的工作时长，第四时长是第四运行程序的工作时长。在一种实施方式中，食材重量信息和/或食材类型信息可以由用户选择输入，用户在将食材放入烹饪器具内时，直接输入食材重量信息和/或食材类型信息，以便根据用户输入的食材重量信息和/或食材类型信息，预设微波加热装置的工作程序。在另一种实施方式中，食材重量信息和/或食材类型信息可以由智能传感器输入，通过使用智能传感器输入食材重量信息和/或食材类型信息，能够提高烹饪效率，用户只需将食材放入烹饪器具内即可。On the basis of any of the above-mentioned embodiments, the second cooking appliance further includes a secondinformation input module 616 and asecond calculation module 618. The secondinformation input module 616 is used to input the weight information and/or type information of the ingredients, and the secondinformation input module 616 Thecalculation module 618 calculates the working parameters of the hotair heating device 602 according to the information input by the secondinformation input module 616 , so as to preset the working procedure of the hotair heating device 602 . By presetting the working program of the hotair heating device 602, when the second infraredtemperature measuring module 606 fails, thesecond cooking utensil 600 can control the hotair heating device 602 to work according to the preset working program, thereby ensuring the smooth execution of the cooking process. Specifically, the working parameters include a working mode and a working duration, wherein the working mode includes a third running program and a fourth running routine, the working duration includes a third running duration and a fourth running duration, and the third running duration is the working duration of the third running routine, The fourth duration is the working duration of the fourth running program. In one embodiment, the ingredient weight information and/or the ingredient type information may be selected and input by the user, and the user directly inputs the ingredient weight information and/or ingredient type information when placing the ingredient into the cooking appliance, so that according to the user input The food weight information and/or the food type information, and the working program of the microwave heating device is preset. In another embodiment, the ingredient weight information and/or ingredient type information may be input by a smart sensor. By using the smart sensor to input the ingredient weight information and/or ingredient type information, the cooking efficiency can be improved, and the user only needs to put the ingredients into the In cooking utensils.

实施例十一Embodiment 11

实施例十一提供了一种可读存储介质，其上存储有程序或指令，可读存储介质上存储的程序或指令被处理器执行时，能够实现上述任一技术方案中的用于第一烹饪器具的烹饪方法的步骤，或实现上述任一技术方案中用于第二烹饪器具的烹饪方法的步骤。Embodiment 11 provides a readable storage medium on which programs or instructions are stored, and when the programs or instructions stored on the readable storage medium are executed by a processor, it can realize the first method in any of the above technical solutions. The steps of the cooking method of the cooking appliance, or the steps of implementing the cooking method for the second cooking appliance in any of the above technical solutions.

本发明实施例提供的可读存储介质，能够实现上述任一技术方案中的用于第一烹饪器具的烹饪方法的步骤，或实现上述任一技术方案中用于第二烹饪器具的烹饪方法的步骤。因此，其具有上述任一技术方案中的用于第一烹饪器具的烹饪方法，或用于第二烹饪器具的烹饪方法所具有的全部有益的技术效果，在此不再赘述。The readable storage medium provided by the embodiment of the present invention can realize the steps of the cooking method for the first cooking utensil in any of the foregoing technical solutions, or realize the steps of the cooking method for the second cooking utensil in any of the foregoing technical solutions. step. Therefore, it has all the beneficial technical effects of the cooking method for the first cooking utensil or the cooking method for the second cooking utensil in any of the above technical solutions, which will not be repeated here.

应当注意的是，在权利要求中，不应将位于括号之间的任何参考符号构造成对权利要求的限制。单词“包含”不排除存在未列在权利要求中的部件或步骤。位于部件之前的单词“一”或“一个”不排除存在多个这样的部件。本发明可以借助于包括有若干不同部件的硬件以及借助于适当编程的计算机来实现。在列举了若干装置的单元权利要求中，这些装置中的若干个可以是通过同一个硬件项来具体体现。单词第一、第二、以及第三等的使用不表示任何顺序。可将这些单词解释为名称。It should be noted that, in the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word "comprising" does not exclude the presence of elements or steps not listed in a claim. The word "a" or "an" preceding an element does not preclude the presence of a plurality of such elements. The invention can be implemented by means of hardware comprising several different components and by means of a suitably programmed computer. In a unit claim enumerating several means, several of these means may be embodied by one and the same item of hardware. The use of the words first, second, and third, etc. do not denote any order. These words can be interpreted as names.

尽管已描述了本发明的优选实施例，但本领域内的技术人员一旦得知了基本创造性概念，则可对这些实施例作出另外的变更和修改。所以，所附权利要求意欲解释为包括优选实施例以及落入本发明范围的所有变更和修改。Although preferred embodiments of the present invention have been described, additional changes and modifications to these embodiments may occur to those skilled in the art once the basic inventive concepts are known. Therefore, the appended claims are intended to be construed to include the preferred embodiment and all changes and modifications that fall within the scope of the present invention.

以上仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。The above are only preferred embodiments of the present invention, and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims (12)

1. A cooking method for a first cooking appliance comprising microwave heating means, characterized in that it comprises:

controlling the microwave heating device to start working;

acquiring food material temperature information of food materials, wherein the food materials are mushroom food materials;

controlling the microwave heating device to work according to the food material temperature information by a working program corresponding to the food material temperature information;

controlling the microwave heating device to work according to the food material temperature information by a working program corresponding to the food material temperature information, and specifically comprising the following steps of:

when the temperature information of the food materials is located in a first preset temperature range, controlling the microwave heating device to work in a first running program so as to perform blanching treatment on the food materials;

when the temperature information of the food material is in a second preset temperature interval, controlling the microwave heating device to work according to a second running program,

the temperature value in the first preset temperature interval is smaller than the temperature value in the second preset temperature interval, the working parameters in the first operation program comprise first microwave power, the working parameters in the second operation program comprise second microwave power, and the first microwave power is larger than the second microwave power.

2. The cooking method of claim 1, further comprising:

when the temperature information is in a third preset temperature range, controlling the microwave heating device to stop working,

and the temperature value in the third preset temperature interval is greater than the temperature value in the second preset temperature interval.

3. The cooking method according to claim 1, wherein the operating parameters in the first operating program further include a microwave power interval, and the step of controlling the microwave heating device to operate in the first operating program specifically includes:

controlling the microwave heating device to perform variable-frequency microwave heating by using the microwave power in the microwave power interval; and/or

And controlling the microwave heating device to perform fixed-frequency intermittent microwave heating at any microwave power in the microwave power interval.

4. The cooking method according to any one of claims 1 to 3, further comprising:

acquiring food material information of the food material, wherein the food material information comprises food material weight information and/or food material type information;

and presetting the working program of the microwave heating device according to the food material information.

5. A first cooking appliance, comprising:

the microwave heating device is used for heating food materials;

the first infrared temperature measuring module is used for detecting food material temperature information of the food material;

the first information receiving module is used for receiving food material temperature information of the food material;

a first memory storing programs or instructions;

a first processor executing the program or instructions to carry out the steps of the cooking method according to any one of claims 1 to 4.

6. A cooking method for a second cooking appliance comprising a hot air heating device, characterized in that it comprises:

controlling the hot air heating device to start working;

acquiring food material temperature information of food materials, wherein the food materials are mushroom food materials;

controlling the hot air heating device to work according to the food material temperature information by a working program corresponding to the food material temperature information;

according to the food material temperature information, controlling the hot air heating device to work according to a working program corresponding to the food material temperature information, and specifically comprising the following steps:

when the temperature information of the food material is located in a fourth preset temperature interval, controlling the hot air heating device to work according to a third running program so as to quickly dry the food material;

when the temperature information of the food material is in a fifth preset temperature interval, controlling the hot air heating device to work according to a fourth running program,

the temperature value in the fourth preset temperature interval is smaller than the temperature value in the fifth preset temperature interval, the working parameters in the third running program comprise first hot air temperature, the working parameters in the fourth running program comprise second hot air temperature, and the first hot air temperature is larger than the second hot air temperature.

7. The cooking method according to claim 6,

the working parameters in the third running program further comprise a first hot air speed, the working parameters in the fourth running program further comprise a second hot air speed, and the first hot air speed is smaller than the second hot air speed.

8. The cooking method of claim 6, further comprising:

when the temperature information of the food material is in a sixth preset temperature interval, controlling the hot air heating device to stop working,

and the temperature value in the sixth preset temperature interval is greater than the temperature value in the fifth preset temperature interval.

9. The cooking method according to any one of claims 6 to 8, further comprising:

acquiring food material information of the food material, wherein the food material information comprises food material weight information and/or food material type information;

and presetting a working program of the hot air heating device according to the food material information.

10. A second cooking appliance, comprising:

the hot air heating device is used for carrying out hot air heating treatment on the food materials;

the hot air temperature control module is used for controlling the hot air temperature when the hot air heating device is used for heating the food materials in a hot air mode;

the second infrared temperature measurement module is used for detecting the food material temperature information of the food material;

the second information receiving module is used for receiving the food material temperature information of the food material;

a second memory storing programs or instructions;

a second processor executing the program or instructions to carry out the steps of the cooking method according to any one of claims 6 to 9.

11. The second cooking appliance of claim 10, further comprising:

and the air speed adjusting module is used for controlling the hot air speed when the hot air heating device is used for carrying out hot air heating on the food material.

12. A readable storage medium, characterized in that a program or instructions are stored thereon, which program or instructions, when executed by a processor, carry out the steps of the cooking method according to any one of claims 1 to 4, or carry out the steps of the cooking method according to any one of claims 6 to 9.

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