CN109953653B - Cooking method, cooking appliance, and computer-readable storage medium - Google Patents
Cooking method, cooking appliance, and computer-readable storage medium Download PDFInfo
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- CN109953653B CN109953653B CN201711337474.5A CN201711337474A CN109953653B CN 109953653 B CN109953653 B CN 109953653B CN 201711337474 A CN201711337474 A CN 201711337474A CN 109953653 B CN109953653 B CN 109953653B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/56—Preventing boiling over, e.g. of milk
- A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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Abstract
The invention provides a cooking method, a cooking appliance and a computer readable storage medium, wherein the cooking method comprises the following steps: judging whether the temperature of the top of the accommodating part is greater than or equal to a second preset temperature or not within a preset time interval after the bottom temperature of the accommodating part is detected to reach the first preset temperature; and in a preset time interval, if the top temperature of the accommodating part is judged to be greater than or equal to a second preset temperature, determining that the accommodating part is heated for a first preset time length at a first preset power. By the technical scheme of the invention, a user does not need to manually adjust the cooking power in the cooking process, the operation steps of the user are reduced, the phenomenon of foam overflow is effectively reduced, and the possibility of bottom pasting can be effectively reduced.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to a cooking method, a cooking appliance and a computer readable storage medium.
Background
Cooking appliances such as electric cookers, electric pressure cookers, electric stewpots and the like generally have cooking modes such as porridge, soup or rice and the like, but for foods in different forms, the specific heat of the foods has a large difference, if the foods are heated according to the weight and the volume of the foods, the foods may overflow foams or bottom-burnt in the heating process, the use experience of users is affected, and potential safety hazards may also be caused.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
To this end, it is an object of the present invention to provide a cooking method.
Another object of the present invention is to provide a cooking appliance.
It is another object of the present invention to provide a computer-readable storage medium.
In order to achieve the above object, according to an embodiment of a first aspect of the present invention, there is provided a cooking method including: judging whether the temperature of the top of the accommodating part is greater than or equal to a second preset temperature or not within a preset time interval after the bottom temperature of the accommodating part is detected to reach the first preset temperature; and in a preset time interval, if the top temperature of the accommodating part is judged to be greater than or equal to a second preset temperature, determining that the accommodating part is heated for a first preset time length at a first preset power.
In the technical scheme, whether the top temperature of the accommodating part is larger than or equal to the second preset temperature or not is judged, wherein the change of the top temperature corresponds to the proportion and the volume of water in food, the type of the food in the accommodating part is determined, and then the heating power of the cooking appliance is controlled according to the water content in the food, so that a user does not need to manually adjust the cooking power in the cooking process, the operation steps of the user are reduced, the phenomenon of cooking overflow can be effectively reduced, meanwhile, the bottom pasting possibility can be effectively reduced, and the eating taste and the cooking experience of the user are improved.
Specifically, after the cooking process is started, when the bottom temperature of the cooking appliance reaches a first preset temperature, the temperature in the accommodating part is close to boiling, the top temperature of the accommodating part is judged within a preset time interval after the bottom temperature reaches the first preset temperature, when the top temperature of the accommodating part is judged to be greater than or equal to a second preset temperature, the moisture content in the food is determined to be high, and in order to avoid overflowing, the food is heated for a first preset time at a first preset power.
Specifically, the difference in the moisture content during the cooking process causes the amount of heat absorbed by the food to be different, which causes the difference in the cooking process of the food, for example, in a preset time interval, the first preset power is 400 watts, the first preset time period is 20 minutes, when porridge, porridge or soup is heated at the first preset power for the first preset time period, the top temperature of the containing part can reach the second preset temperature within 20 minutes, and when rice is heated at the first preset power for the first preset time period, the top temperature cannot reach the second preset temperature within 20 minutes.
In any of the above technical solutions, preferably, the method further includes: and in a preset time interval, if the top temperature of the accommodating part is judged to be less than a second preset temperature, determining to heat the accommodating part with a second preset power for a second preset time, wherein the first preset power is less than or equal to the second preset power.
In the technical scheme, in the preset time interval, if the temperature of the top of the accommodating part is judged to be lower than the second preset temperature, the temperature can indirectly determine that the water content in the food is less, so that a user does not need to manually adjust the cooking power in the cooking process, and the user operation is reduced.
In any of the above technical solutions, preferably, the method further includes: before the heating time with the second preset power does not reach the second preset time, judging whether the bottom temperature of the accommodating part is greater than or equal to a third preset temperature or not; and stopping heating the accommodating part when the bottom temperature of the accommodating part is determined to be greater than or equal to the third preset temperature.
In the technical scheme, before the duration of heating at the second preset power does not reach the second preset duration, the occurrence of overflow and bottom pasting phenomena can be effectively reduced by judging whether the bottom temperature is greater than or equal to the third preset temperature or not.
In any one of the above aspects, before detecting the bottom temperature of the accommodating portion, it is preferable that the method further includes: determining that the accommodating part is heated by third preset power, and monitoring whether the bottom temperature of the accommodating part is greater than or equal to the third preset temperature in real time; and when the bottom temperature of the accommodating part is determined to be greater than or equal to a third preset temperature, stopping heating the accommodating part, wherein the third preset power is greater than or equal to a second preset power.
In this technical scheme, when the culinary art begins, heat the portion of holding with third preset power promptly, and the third preset power is greater than or equal to the second preset power, and the temperature that can in the cooking utensil can promote fast, reduces the culinary art time to improve heating efficiency, when heating with third preset power, whether real time monitoring portion's bottom temperature is greater than or equal to the third preset temperature, has reduced the culinary art effectively and has overflowed and stick with the emergence of end phenomenon.
In addition, the first preset temperature is lower than the third preset temperature so as to ensure normal cooking of the cooking appliance.
In any of the above technical solutions, preferably, the duty ratio range of the driving signal corresponding to the first preset power is 0.125-0.25.
In this technical scheme, when judging that the top temperature of holding portion is greater than or equal to the second and predetermines the temperature, confirm that culinary art food is for the higher food of moisture content such as congee, porridge or hot water, and then heat with first predetermined power, and for guaranteeing the taste of culinary art food, the duty cycle scope that sets up the drive signal that first predetermined power corresponds is 0.125~0.25, can accelerate the efficiency of culinary art food, has reduced effectively and has overflowed the phenomenon, has promoted user experience.
In any of the above technical solutions, preferably, the duty ratio range of the driving signal corresponding to the second preset power is 0.375 to 0.625.
In this technical scheme, when the top temperature of judging the portion of holding is less than the second and predetermines the temperature, confirm the culinary art food type for rice, and then heat with the second and predetermine power, food generally can not spill over, therefore, in order to improve food culinary art efficiency, the duty cycle scope that sets up the drive signal that the second predetermines the power and corresponds is 0.375~0.625, can accelerate the efficiency of culinary art food, the overflow phenomenon has been reduced effectively, also can reduce effectively and stick with paste the end, user experience has been promoted.
In any of the above technical solutions, preferably, the method further includes: the duty ratio range of the driving signal corresponding to the third preset power is 0.625-0.75.
In this technical scheme, when the culinary art begins, heat the holding portion with third preset power promptly, can promote the temperature in the cooking utensil fast, reduce the culinary art time to improve heating efficiency.
Specifically, the duty ratio range of the driving signal corresponding to the third preset power is set to be 0.625-0.75, the cooking efficiency can be further improved, the waiting time of a user is shortened, and because the third preset temperature is close to the boiling temperature, after the bottom temperature of the accommodating part reaches the third preset temperature, in order to reduce the possibility of overflow, the heating of the accommodating part is stopped, when the bottom temperature of the accommodating part is reduced to the second preset temperature, the change of the top temperature in the preset time interval is continuously judged so as to indirectly judge the moisture content of the food, and then the heating is determined by the first preset power or the second preset power according to the determined moisture content.
In any of the above technical solutions, preferably, the first preset temperature is in a range of 90 ℃ to 92 ℃.
In this technical scheme, first temperature of predetermineeing is used for judging whether the process of rapid heating up in the portion of accommodating is accomplished, when detecting the bottom temperature of the portion of accommodating and reach first temperature of predetermineeing, in order to reduce the possibility of spilling over, need continue to confirm the moisture content in the food according to the top temperature this moment, and then confirm according to moisture content and heat with first power of predetermineeing or the second power of predetermineeing, realize quick and accurate control heat time, improve culinary art efficiency.
In any of the above technical solutions, preferably, the second preset temperature is in a range of 95 ℃ to 99 ℃.
In this technical scheme, the temperature is predetermine to the second is used for judging the food type in the portion of holding, in predetermineeing time interval, when the culinary art is cooked congee, porridge or hot water, the top temperature of portion of holding can reach the second and predetermines the temperature, and during the culinary art rice, the top temperature can not reach the second and predetermine the temperature, predetermine the range of temperature with the second and set up to 95 ℃ -99 ℃, when guaranteeing that culinary art food does not take place to spill over the phenomenon, improve accuracy and the reliability of the food type judgement to the culinary art, be favorable to promoting user experience.
In any of the above technical solutions, preferably, the third preset temperature is in a range of 90 ℃ to 95 ℃.
In this technical scheme, the third is predetermine the temperature and is used for when heating the accommodating part with the third power of predetermineeing, judges cooking utensil whether to overflow, when the bottom temperature of confirming the accommodating part is greater than or equal to the third temperature of predetermineeing, stops to heat the accommodating part, has reduced the emergence that the culinary art spills over the phenomenon effectively, promotes cooking utensil's security.
In any of the above technical solutions, preferably, the first preset time period and the second preset time period both range from 20 minutes to 22 minutes.
In this technical scheme, through with first preset duration and the second preset duration setting between 20 minutes ~22 minutes (including 20 minutes and 22 minutes) for food in the accommodation portion obtains fully heating, in order to guarantee the food taste, promotes user experience, simultaneously, also can avoid heating for a long time overlength and lead to sticking with paste the end.
According to an aspect of the second aspect of the present invention, there is provided a cooking appliance including: the cooking system comprises a memory, a processor and a cooking program stored on the memory and capable of running on the processor, wherein the cooking program realizes the steps of the cooking method defined by any one of the technical schemes when being executed by the processor.
According to an aspect of the third aspect of the present invention, there is provided a computer-readable storage medium having stored thereon a computer program, the computer program being executed to implement the steps of the cooking method as defined in any one of the above aspects.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a schematic flow diagram of a cooking method according to an embodiment of the invention;
fig. 2 shows a schematic block diagram of a cooking appliance according to an embodiment of the invention;
FIG. 3 shows a schematic flow diagram of a cooking method according to another embodiment of the invention;
fig. 4 shows a hardware connection diagram of a cooking appliance according to an embodiment of the invention;
fig. 5 shows a schematic flow diagram of a cooking method according to another embodiment of the invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
Fig. 1 shows a schematic flow diagram of a cooking method according to an embodiment of the invention.
As shown in fig. 1, a cooking method according to an embodiment of the present invention includes: step S102, detecting the bottom temperature of the accommodating part; step S104, judging whether the top temperature of the accommodating part is greater than or equal to a second preset temperature or not within a preset time interval after the bottom temperature of the accommodating part is detected to reach a first preset temperature value, if so, executing step S106, and if not, executing step S108; step S106, determining that the accommodating part is heated for a first preset time with first preset power; and step S108, determining heating at a second preset power.
In the technical scheme, whether the top temperature of the accommodating part is larger than or equal to the second preset temperature or not is judged, wherein the change of the top temperature corresponds to the proportion and the volume of water in food, the type of the food in the accommodating part is determined, and then the heating power of the cooking appliance is controlled according to the water content in the food, so that a user does not need to manually adjust the cooking power in the cooking process, the operation steps of the user are reduced, the phenomenon of cooking overflow can be effectively reduced, meanwhile, the bottom pasting possibility can be effectively reduced, and the eating taste and the cooking experience of the user are improved.
Specifically, after the cooking process is started, when the bottom temperature of the cooking appliance reaches a first preset temperature, the temperature in the accommodating part is close to boiling, the top temperature of the accommodating part is judged within a preset time interval after the bottom temperature reaches the first preset temperature, when the top temperature of the accommodating part is judged to be greater than or equal to a second preset temperature, the moisture content in the food is determined to be high, and in order to avoid overflowing, the food is heated for a first preset time at a first preset power.
Specifically, the difference in the moisture content during the cooking process causes the amount of heat absorbed by the food to be different, which causes the difference in the cooking process of the food, for example, in a preset time interval, the first preset power is 400 watts, the first preset time period is 20 minutes, when porridge, porridge or soup is heated at the first preset power for the first preset time period, the top temperature of the containing part can reach the second preset temperature within 20 minutes, and when rice is heated at the first preset power for the first preset time period, the top temperature cannot reach the second preset temperature within 20 minutes.
In any of the above technical solutions, preferably, the method further includes: and in a preset time interval, if the top temperature of the accommodating part is judged to be less than a second preset temperature, determining to heat the accommodating part with a second preset power for a second preset time, wherein the first preset power is less than or equal to the second preset power.
In the technical scheme, in the preset time interval, if the temperature of the top of the accommodating part is judged to be lower than the second preset temperature, the temperature can indirectly determine that the water content in the food is less, so that a user does not need to manually adjust the cooking power in the cooking process, and the user operation is reduced.
In any of the above technical solutions, preferably, the method further includes: before the heating time with the second preset power does not reach the second preset time, judging whether the bottom temperature of the accommodating part is greater than or equal to a third preset temperature or not; and stopping heating the accommodating part when the bottom temperature of the accommodating part is determined to be greater than or equal to the third preset temperature.
In the technical scheme, before the duration of heating at the second preset power does not reach the second preset duration, the occurrence of overflow and bottom pasting phenomena can be effectively reduced by judging whether the bottom temperature is greater than or equal to the third preset temperature or not.
In any one of the above aspects, before detecting the bottom temperature of the accommodating portion, it is preferable that the method further includes: determining that the accommodating part is heated by third preset power, and monitoring whether the bottom temperature of the accommodating part is greater than or equal to the third preset temperature in real time; and when the bottom temperature of the accommodating part is determined to be greater than or equal to a third preset temperature, stopping heating the accommodating part, wherein the third preset power is greater than or equal to a second preset power.
In this technical scheme, when the culinary art begins, heat the portion of holding with third preset power promptly, and the third preset power is greater than or equal to the second preset power, and the temperature that can in the cooking utensil can promote fast, reduces the culinary art time to improve heating efficiency, when heating with third preset power, whether real time monitoring portion's bottom temperature is greater than or equal to the third preset temperature, has reduced the culinary art effectively and has overflowed and stick with the emergence of end phenomenon.
In addition, the first preset temperature is lower than the third preset temperature so as to ensure normal cooking of the cooking appliance.
In any of the above technical solutions, preferably, the duty ratio range of the driving signal corresponding to the first preset power is 0.125-0.25.
In this technical scheme, when judging that the top temperature of holding portion is greater than or equal to the second and predetermines the temperature, confirm that culinary art food is for the higher food of moisture content such as congee, porridge or hot water, and then heat with first predetermined power, and for guaranteeing the taste of culinary art food, the duty cycle scope that sets up the drive signal that first predetermined power corresponds is 0.125~0.25, can accelerate the efficiency of culinary art food, has reduced effectively and has overflowed the phenomenon, has promoted user experience.
In any of the above technical solutions, preferably, the duty ratio range of the driving signal corresponding to the second preset power is 0.375 to 0.625.
In this technical scheme, when the top temperature of judging the portion of holding is less than the second and predetermines the temperature, confirm the culinary art food type for rice, and then heat with the second and predetermine power, food generally can not spill over, therefore, in order to improve food culinary art efficiency, the duty cycle scope that sets up the drive signal that the second predetermines the power and corresponds is 0.375~0.625, can accelerate the efficiency of culinary art food, the overflow phenomenon has been reduced effectively, also can reduce effectively and stick with paste the end, user experience has been promoted.
In any of the above technical solutions, preferably, the method further includes: the duty ratio range of the driving signal corresponding to the third preset power is 0.625-0.75.
In this technical scheme, when the culinary art begins, heat the holding portion with third preset power promptly, can promote the temperature in the cooking utensil fast, reduce the culinary art time to improve heating efficiency.
Specifically, the duty ratio range of the driving signal corresponding to the third preset power is set to be 0.625-0.75, the cooking efficiency can be further improved, the waiting time of a user is shortened, and because the third preset temperature is close to the boiling temperature, after the bottom temperature of the accommodating part reaches the third preset temperature, in order to reduce the possibility of overflow, the heating of the accommodating part is stopped, when the bottom temperature of the accommodating part is reduced to the second preset temperature, the change of the top temperature in the preset time interval is continuously judged so as to indirectly judge the moisture content of the food, and then the heating is determined by the first preset power or the second preset power according to the determined moisture content.
In any of the above technical solutions, preferably, the first preset temperature is in a range of 90 ℃ to 92 ℃.
In this technical scheme, first temperature of predetermineeing is used for judging whether the process of rapid heating up in the portion of accommodating is accomplished, when detecting the bottom temperature of the portion of accommodating and reach first temperature of predetermineeing, in order to reduce the possibility of spilling over, need continue to confirm the moisture content in the food according to the top temperature this moment, and then confirm according to moisture content and heat with first power of predetermineeing or the second power of predetermineeing, realize quick and accurate control heat time, improve culinary art efficiency.
In any of the above technical solutions, preferably, the second preset temperature is in a range of 95 ℃ to 99 ℃.
In this technical scheme, the temperature is predetermine to the second is used for judging the food type in the portion of holding, in predetermineeing time interval, when the culinary art is cooked congee, porridge or hot water, the top temperature of portion of holding can reach the second and predetermines the temperature, and during the culinary art rice, the top temperature can not reach the second and predetermine the temperature, predetermine the range of temperature with the second and set up to 95 ℃ -99 ℃, when guaranteeing that culinary art food does not take place to spill over the phenomenon, improve accuracy and the reliability of the food type judgement to the culinary art, be favorable to promoting user experience.
In any of the above technical solutions, preferably, the third preset temperature is in a range of 90 ℃ to 95 ℃.
In this technical scheme, the third is predetermine the temperature and is used for when heating the accommodating part with the third power of predetermineeing, judges cooking utensil whether to overflow, when the bottom temperature of confirming the accommodating part is greater than or equal to the third temperature of predetermineeing, stops to heat the accommodating part, has reduced the emergence that the culinary art spills over the phenomenon effectively, promotes cooking utensil's security.
In any of the above technical solutions, preferably, the first preset time period and the second preset time period both range from 20 minutes to 22 minutes.
In this technical scheme, through with first preset duration and the second preset duration setting between 20 minutes ~22 minutes (including 20 minutes and 22 minutes) for food in the accommodation portion obtains fully heating, in order to guarantee the food taste, promotes user experience, simultaneously, also can avoid heating for a long time overlength and lead to sticking with paste the end.
As shown in fig. 2, a cooking appliance 200 according to an embodiment of the present invention includes: a memory 202, a processor 204 and a cooking program stored on the memory 202 and executable on the processor 204, the cooking program when executed by the processor 204 implementing the steps of the cooking method as defined in any one of the above claims.
A computer-readable storage medium according to an embodiment of the present invention, having a computer program stored thereon, the computer program being executed to implement the steps of the cooking method as defined in any one of the above claims.
Preferably, the cooking appliance 200 may be one of an induction cooker, an electric cooker, a cooking machine, and an electric pressure cooker.
Fig. 3 shows a schematic flow diagram of a cooking method according to another embodiment of the invention.
As shown in fig. 3, a cooking method according to an embodiment of the present invention includes: step S302, determining that the accommodating part is heated at a third preset power until a third preset temperature is reached; step S304, detecting that the bottom temperature of the accommodating part reaches a first preset temperature; step S306, determining whether the top temperature is greater than or equal to a second preset temperature, if so, performing step S310, and if not, performing step S308; step S308, determining that the accommodating part is heated for a second preset time with second preset power; in step S310, it is determined that the accommodating part is heated at a first preset power for a first preset time.
At the culinary art when beginning, for reducing the culinary art time, improve heating efficiency, heat the holding part with great third default power, can promote the temperature in the cooking utensil fast, also because the third is default power for great power, the event is when heating with third default power, need the bottom temperature of real time monitoring holding part, and judge whether bottom temperature is more than or equal to the third default temperature, and then reduced the emergence that the culinary art spills over and stick with paste the end phenomenon, if at the culinary art in-process, top temperature reaches the third and predetermines the temperature, the cooking utensil can stop heating, wait for the top temperature to reduce to and continue to heat after the first default temperature.
The second preset temperature is higher than the third preset temperature, and the third preset temperature is higher than the first preset temperature.
Fig. 4 shows a hardware connection diagram of a cooking appliance according to an embodiment of the present invention.
As shown in fig. 4, the cooking appliance according to the embodiment of the present invention specifically includes: the top temperature sensor 402 is used for detecting the top temperature, transmitting information of the top temperature to the temperature acquisition unit 404, identifying and processing the information of the top temperature by the temperature acquisition unit 404 and then transmitting the information of the top temperature to the control unit 406, identifying and then judging whether the top temperature is greater than or equal to a second preset temperature to determine the type of food in the containing part, specifically, correspondingly determining the proportion and volume of water in the food according to the change of the top temperature, and further determining the power for Heating the containing part by the IH (Indirect Heating) Heating system 408 according to the water content in the food, for example, during cooking porridge, porridge or soup in a preset time interval, the top temperature of the containing part can reach the second preset temperature, the IH Heating system 408 heats with a first preset power, while during cooking rice, the top temperature cannot reach the second preset temperature, the IH heating system 408 heats with the second preset power, so that the user does not need to manually adjust the cooking power during the cooking process, the operation steps of the user are reduced, and the cooking experience of the user is improved.
Fig. 5 shows a schematic flow diagram of a cooking method according to another embodiment of the invention.
As shown in fig. 5, a cooking method according to an embodiment of the present invention includes: step S502, determining that the accommodating part is heated by third preset power (the duty ratio range of the corresponding driving signal is 0.625-0.75); step S504, detecting that the bottom temperature of the accommodating part reaches a first preset temperature (which can be preset to 90 ℃, 91 ℃ or 92 ℃); step S506, judging whether the top temperature is greater than or equal to a second preset temperature (which can be preset to 95 ℃, 96 ℃, 97 ℃, 98 ℃ or 99 ℃), if so, executing step S510, otherwise, executing step S508; step S508, determining that the accommodating part is heated by second preset power (the duty ratio range of the corresponding driving signal is 0.375-0.625); step S510, determining that the accommodating part is heated by first preset power (the duty ratio range of the corresponding driving signal is 0.125-0.25); step S512, judging whether the bottom temperature is greater than or equal to a third preset temperature (which can be preset to 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃ or 95 ℃), if so, executing step S516, and if not, executing step S514; step S514, judging whether the heating time length is greater than or equal to a second preset time length, if so, ending, otherwise, executing step S508; step S516, stopping heating; in step S518, it is determined whether the heating duration is greater than or equal to the first heating duration, if so, the process is terminated, and if not, step S510 is executed.
Specifically, heating is carried out at a third preset power, meanwhile, the program monitors the bottom temperature all the time, when the bottom temperature value reaches the first preset temperature, a timer is started to time, and the cooking appliance enters a solid/liquid food identification heating stage, namely, cold rice or cold porridge/porridge which is heated at present is identified. In the stage, heating is carried out at a second preset power, meanwhile, the program monitors the temperature of the upper cover all the time, and when the temperature of the upper cover reaches the second preset temperature, the program identifies that the porridge/porridge is heated currently and the porridge is cold rice or not. And if the porridge/porridge is identified to be heated, heating at a first preset power, and simultaneously controlling the temperature of the bottom, namely stopping heating when the temperature of the bottom is more than or equal to a third preset temperature, otherwise, continuously heating at a first preset power regulation ratio until the first preset time is reached. If it is recognized that the heated rice is cold rice, the heating is always performed at a second preset power. And if the porridge/porridge is identified to be heated, ending the heating function after the timer reaches a first preset time. And if the rice is identified to be heated, ending the heating function after the timer reaches a second preset time length.
The technical scheme of the invention is described in detail in the above with reference to the accompanying drawings, and the invention provides a cooking method, a cooking appliance and a computer readable storage medium, wherein by judging whether the top temperature of the accommodating part is greater than or equal to the second preset temperature, the heating power of the cooking appliance can be accurately controlled according to the moisture content in food, so that a user does not need to manually adjust the cooking power in the cooking process, the operation steps of the user are reduced, the phenomenon of cooking overflow can be effectively reduced, meanwhile, the possibility of bottom burning can be effectively reduced, and the eating taste and the cooking experience of the user are improved.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (12)
1. A cooking method, suitable for a cooking appliance provided with a housing, characterized in that it comprises:
judging whether the top temperature of the accommodating part is greater than or equal to a second preset temperature within a preset time interval after the bottom temperature of the accommodating part is detected to reach a first preset temperature, wherein the change of the top temperature corresponds to the proportion and the volume of water in food so as to determine the type of the food in the accommodating part;
in the preset time interval, if the temperature of the top of the accommodating part is judged to be greater than or equal to the second preset temperature, determining that the moisture content in the food is more, and in order to avoid overflow, determining to heat the accommodating part at a first preset power for a first preset time;
within the preset time interval, if the top temperature of the accommodating part is judged to be lower than the second preset temperature, determining to heat the accommodating part at a second preset power for a second preset time,
wherein the first preset power is less than or equal to the second preset power.
2. The cooking method of claim 1, further comprising:
before the heating time with second preset power does not reach the second preset time, judging whether the bottom temperature of the accommodating part is greater than or equal to a third preset temperature or not;
and stopping heating the accommodating part when the bottom temperature of the accommodating part is determined to be greater than or equal to the third preset temperature.
3. The cooking method according to claim 1, further comprising, before detecting the bottom temperature of the container:
determining that the accommodating part is heated by third preset power, and monitoring whether the bottom temperature of the accommodating part is greater than or equal to third preset temperature in real time;
stopping heating the accommodating part when it is determined that the bottom temperature of the accommodating part is greater than or equal to the third preset temperature,
wherein the third preset power is greater than or equal to the second preset power.
4. The cooking method according to any one of claims 1 to 3,
the duty ratio range of the driving signal corresponding to the first preset power is 0.125-0.25.
5. The cooking method according to claim 1 or 2,
the duty ratio range of the driving signal corresponding to the second preset power is 0.375-0.625.
6. The cooking method according to claim 3,
the duty ratio range of the driving signal corresponding to the third preset power is 0.625-0.75.
7. The cooking method according to any one of claims 1 to 3,
the first preset temperature range is 90-92 ℃.
8. The cooking method according to claim 1 or 2,
the second preset temperature is in a range of 95-99 ℃.
9. The cooking method according to claim 2 or 3,
the third preset temperature is in a range of 90-95 ℃.
10. The cooking method according to claim 1 or 2,
the time ranges of the first preset time and the second preset time are both 20-22 minutes.
11. A cooking appliance, comprising:
a memory, a processor and a cooking program stored on the memory and executable on the processor, the cooking program when executed by the processor implementing the steps of the cooking method according to any one of claims 1 to 10.
12. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, carries out the steps of the cooking method according to any one of claims 1 to 10.
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| CN110463768A (en) * | 2019-08-19 | 2019-11-19 | 九阳股份有限公司 | A kind of production method of soya-bean milk congee |
| CN110448156A (en) * | 2019-08-29 | 2019-11-15 | 珠海格力电器股份有限公司 | A kind of electric cooker control method, device and electric cooker |
| CN110794884A (en) * | 2019-09-30 | 2020-02-14 | 广东美的厨房电器制造有限公司 | Control method of cooking appliance, cooking appliance and computer readable storage medium |
| CN113520130B (en) * | 2020-04-16 | 2022-05-31 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method, device, equipment and storage medium |
| CN111513582B (en) * | 2020-04-29 | 2021-04-23 | 珠海格力电器股份有限公司 | Electric cooker and control method thereof |
| CN114198782A (en) * | 2020-09-17 | 2022-03-18 | 广东美的厨房电器制造有限公司 | Control method of cooking appliance, cooking appliance and computer readable storage medium |
| CN113647812B (en) * | 2021-08-03 | 2022-10-11 | 珠海格力电器股份有限公司 | Health preserving kettle, heating control method and device thereof, electronic equipment and storage medium |
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