CN106292355A - Control the method and apparatus of cooking apparatus, cooking apparatus and terminal - Google Patents
Control the method and apparatus of cooking apparatus, cooking apparatus and terminal Download PDFInfo
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- CN106292355A CN106292355A CN201510309264.XA CN201510309264A CN106292355A CN 106292355 A CN106292355 A CN 106292355A CN 201510309264 A CN201510309264 A CN 201510309264A CN 106292355 A CN106292355 A CN 106292355A
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- Prior art keywords
- mouthfeel
- culinary art
- cooking apparatus
- cooking
- duration
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
Abstract
The invention provides a kind of based on the mouthfeel control method and device of cooking apparatus, cooking apparatus and terminal, wherein, described method based on mouthfeel control cooking apparatus, including: obtain the culinary art mouthfeel of user setup；Reach the duration needed for predetermined temperature according to described culinary art mouthfeel and the rice aqueous mixtures heated in described cooking apparatus, determine the meter Shui Liang grade in described cooking apparatus；According to the control parameter of the cooking apparatus multiple cooking stages in cooking process described in described culinary art mouthfeel and described meter Shui Liang level adjustment, to optimize the culinary art effect of described cooking apparatus.Cooking apparatus control parameter in the course of the work can be adjusted by technical scheme according to the mouthfeel of user setup, it is ensured that the actual culinary art mouthfeel of cooking apparatus keeps consistent with the mouthfeel of user setup, improves the experience of user.
Description
Technical field
The present invention relates to cooking apparatus technical field, control to cook based on mouthfeel in particular to one
Prepare food utensil method, a kind of control the device of cooking apparatus, a kind of cooking apparatus and one based on mouthfeel
Terminal.
Background technology
At present, the mouthfeel of cooking food, during using cooking apparatus, may be carried out by user
Selecting, if using identical control parameter to cook for different culinary art mouthfeels, then can cause reality
The unmatched problem of mouthfeel that the culinary art mouthfeel on border selects with user, has had a strong impact on the use body of user
Test.
Therefore, how can be according to the mouthfeel of user setup to cooking apparatus control in the course of the work
Parameter is adjusted, and the mouthfeel of actual culinary art mouthfeel with user setup to guarantee cooking apparatus keeps one
Causing, the experience of raising user becomes technical problem urgently to be resolved hurrily.
Summary of the invention
It is contemplated that at least solve one of technical problem present in prior art or correlation technique.
To this end, the first of the present invention purpose is to propose and a kind of controls cooking apparatus based on mouthfeel
Scheme, it is possible to cooking apparatus control parameter in the course of the work is carried out according to the mouthfeel of user setup
Adjust, it is ensured that the actual culinary art mouthfeel of cooking apparatus keeps consistent with the mouthfeel of user setup, improves
The experience of user.
Second object of the present invention is to propose a kind of cooking apparatus.
Third object of the present invention is to propose a kind of terminal.
For achieving the above object, embodiment according to the first aspect of the invention, it is proposed that a kind of based on
Mouthfeel controls the method for cooking apparatus, including: obtain the culinary art mouthfeel of user setup；Cook according to described
Mouthfeel of preparing food and the rice aqueous mixtures heated in described cooking apparatus reach the duration needed for predetermined temperature, really
Meter Shui Liang grade in fixed described cooking apparatus；Adjust according to described culinary art mouthfeel and described meter Shui Liang grade
The control parameter of the whole described cooking apparatus multiple cooking stages in cooking process, cooks described in optimizing
Prepare food the culinary art effect of utensil.
The method controlling cooking apparatus based on mouthfeel according to an embodiment of the invention, in practical operation
In, due to the culinary art mouthfeel that user setup is different, and in cooking apparatus, the difference of meter Shui Liang grade is equal
Influence whether the culinary art effect that cooking apparatus is actual, therefore by obtain the culinary art mouthfeel of user setup with
And reach the duration needed for predetermined temperature according to the rice aqueous mixtures in culinary art mouthfeel and heating appliance for cooking
Determine the meter Shui Liang grade in cooking apparatus, with according to culinary art mouthfeel and meter Shui Liang level adjustment cooking pot
The control parameter of the tool multiple cooking stages in cooking process so that cooking apparatus can be according to user
The culinary art mouthfeel arranged, is adjusted correspondingly the control parameter in cooking process, and then can be true
The actual culinary art mouthfeel protecting cooking apparatus keeps consistent with the mouthfeel of user setup, is greatly optimized culinary art
The culinary art effect of utensil, is conducive to promoting the experience of user.
The method controlling cooking apparatus based on mouthfeel according to the abovementioned embodiments of the present invention, it is also possible to tool
There is a techniques below feature:
According to one embodiment of present invention, the plurality of cooking stage at least include the water suction stage,
One heating period, suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, according to
Multiple in cooking process cook cooking apparatus described in described culinary art mouthfeel and described meter Shui Liang level adjustment
The step of control parameter in stage of preparing food specifically includes: adjust the described water suction stage according to described culinary art mouthfeel
Duration；According to cooking apparatus described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment
The culinary art duration of whole cooking process；And according to described culinary art mouthfeel and/or described meter Shui Liang etc.
Level adjusts the average heating power of described second heating period, the average heating power of described boiling stage
Duration with the described stage of cooking rice over a slow fire.
The method controlling cooking apparatus based on mouthfeel according to an embodiment of the invention, specifically, by
Relevant with the water quantities that food materials absorb in culinary art mouthfeel, therefore by adjusting described suction according to culinary art mouthfeel
The duration in water stage so that the moisture that the food materials under different culinary art mouthfeels absorb is different；This
Outward, meter Shui Liang grade also can have influence on culinary art duration and average heating power big to a certain extent
Little, therefore can be according to the whole cooking process of culinary art mouthfeel and meter Shui Liang level adjustment cooking apparatus
Culinary art duration, and according to the average heating power of the second heating period of meter Shui Liang level adjustment, rank of seething with excitement
The average heating power of section and the duration in stage of cooking rice over a slow fire, to optimize the culinary art effect of cooking apparatus,
And then improve the experience of user.
According to one embodiment of present invention, holding of described water suction stage is adjusted according to described culinary art mouthfeel
The step of continuous duration specifically includes: adjust the duration in described water suction stage and described culinary art mouthfeel
The softest degree becomes positive correlation；According to described culinary art mouthfeel and/or described meter Shui Liang level adjustment institute
The step of the culinary art duration stating the whole cooking process of cooking apparatus specifically includes: adjust described whole cook
The culinary art duration of process of preparing food just becomes with the softest degree of described culinary art mouthfeel and/or described meter Shui Liang grade
Dependency relation；Average heating power according to the second heating period described in described meter Shui Liang level adjustment,
The average heating power of described boiling stage and the step of the duration in described stage of cooking rice over a slow fire specifically are wrapped
Include: adjust the average heating power of described second heating period, described boiling stage averagely add hot merit
Rate becomes positive correlation with the duration in described stage of cooking rice over a slow fire with described meter Shui Liang grade.
The method controlling cooking apparatus based on mouthfeel according to an embodiment of the invention, owing to inhaling in food materials
Enter the soft or hard degree of the content impact culinary art mouthfeel of moisture, when therefore can adjust water suction stage lasting
The softest long and culinary art mouthfeel degree becomes positive correlation, specifically, when the softest degree of culinary art mouthfeel
Time the softest, control the corresponding water suction stage continues longer duration so that food materials fully absorb moisture；
When the softest degree cooking mouthfeel is moderate, controls the lasting moderate duration in corresponding water suction stage, make
Obtain food materials and absorb amount of water；And when the degree cooking mouthfeel is partially hard, control corresponding water suction rank
Section long when continuing shorter so that food materials absorption less moisture.By adjusting cooking of whole cooking process
Duration of preparing food all becomes positive correlation with the softest degree and the meter Shui Liang grade of culinary art mouthfeel so that ensureing
While cooking process is smoothed out, it is to avoid the generation of the situations such as food materials are half-cooked or well-done occurs.This
Outward, when meter Shui Liang the highest grade, illustrate that food materials amount is the most, therefore can increase for the second heating period
Average heating power, the average heating power of boiling stage and the duration in stage of cooking rice over a slow fire so that
The food materials of the different levels in cooking apparatus can be heated evenly, it is to avoid the problem that food materials are half-cooked occurs；
During on the contrary, meter Shui Liang the lowest grade, illustrate that food materials amount is fewer, therefore can reduce the second heating
The average heating power in stage, the average heating power of boiling stage and the duration in stage of cooking rice over a slow fire,
The problem avoiding the occurrence of spilling.
According to one embodiment of present invention, described culinary art mouthfeel include the softest mouthfeel, moderate mouthfeel and
Partially hard mouthfeel, the duration in the water suction stage corresponding with the softest described mouthfeel is in 10 minutes to 15
Between minute, the duration in the water suction stage corresponding with described moderate mouthfeel is in 15 minutes to 18
Between minute, the duration in the water suction stage corresponding with described partially hard mouthfeel is in 18 minutes to 21
Between minute；The culinary art duration of the whole cooking process of described cooking apparatus is in 25 minutes to 50 points
Between clock；The average heating power of described second heating period is between 700 watts to 900 watts；Institute
The average heating power stating boiling stage is between 400 watts to 750 watts；Holding of described stage of cooking rice over a slow fire
Continuous duration is between 10 minutes to 15 minutes.
Embodiment according to the second aspect of the invention, it is also proposed that a kind of based on mouthfeel control cooking pot
The device of tool, including: acquiring unit, for obtaining the culinary art mouthfeel of user setup；Determine unit,
For reaching predetermined temperature according to described culinary art mouthfeel and the rice aqueous mixtures heated in described cooking apparatus
Required duration, determines the meter Shui Liang grade in described cooking apparatus；Adjustment unit, for according to institute
State the cooking apparatus multiple culinary arts in cooking process described in culinary art mouthfeel and described meter Shui Liang level adjustment
The control parameter in stage, to optimize the culinary art effect of described cooking apparatus.
The device of cooking apparatus is controlled according to an embodiment of the invention, in practical operation based on mouthfeel
In, due to the culinary art mouthfeel that user setup is different, and in cooking apparatus, the difference of meter Shui Liang grade is equal
Influence whether the culinary art effect that cooking apparatus is actual, therefore by obtain the culinary art mouthfeel of user setup with
And reach the duration needed for predetermined temperature according to the rice aqueous mixtures in culinary art mouthfeel and heating appliance for cooking
Determine the meter Shui Liang grade in cooking apparatus, with according to culinary art mouthfeel and meter Shui Liang level adjustment cooking pot
The control parameter of the tool multiple cooking stages in cooking process so that cooking apparatus can be according to user
The culinary art mouthfeel arranged, is adjusted correspondingly the control parameter in cooking process, and then can be true
The actual culinary art mouthfeel protecting cooking apparatus keeps consistent with the mouthfeel of user setup, is greatly optimized culinary art
The culinary art effect of utensil, is conducive to promoting the experience of user.
The device controlling cooking apparatus based on mouthfeel according to the abovementioned embodiments of the present invention, it is also possible to tool
There is a techniques below feature:
According to one embodiment of present invention, the plurality of cooking stage at least include the water suction stage,
One heating period, suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, described
Adjustment unit specifically for: according to described culinary art mouthfeel adjust the described water suction stage duration, root
Whole cooking process according to cooking apparatus described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment
Culinary art duration, and for according to described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment the
The average heating power of two heating periods, the average heating power of described boiling stage and described rank of cooking rice over a slow fire
The duration of section.
Based on mouthfeel control cooking apparatus according to an embodiment of the invention device, specifically, by
Relevant with the water quantities that food materials absorb in culinary art mouthfeel, therefore by adjusting described suction according to culinary art mouthfeel
The duration in water stage so that the moisture that the food materials under different culinary art mouthfeels absorb is different；This
Outward, meter Shui Liang grade also can have influence on culinary art duration and average heating power big to a certain extent
Little, therefore can be according to the whole cooking process of culinary art mouthfeel and meter Shui Liang level adjustment cooking apparatus
Culinary art duration, and according to the average heating power of the second heating period of meter Shui Liang level adjustment, rank of seething with excitement
The average heating power of section and the duration in stage of cooking rice over a slow fire, to optimize the culinary art effect of cooking apparatus,
And then improve the experience of user.
According to one embodiment of present invention, described adjustment unit is specifically additionally operable to: adjust described water suction
The duration in stage becomes positive correlation with the softest degree of described culinary art mouthfeel, adjusts described whole
The culinary art duration of cooking process becomes with the softest degree of described culinary art mouthfeel and/or described meter Shui Liang grade
Positive correlation, and adjust the average heating power of described second heating period, described boiling stage
Average heating power become positive correlation to close with the duration in described stage of cooking rice over a slow fire with described meter Shui Liang grade
System.
The device of cooking apparatus is controlled according to an embodiment of the invention, owing to food materials being inhaled based on mouthfeel
Enter the soft or hard degree of the content impact culinary art mouthfeel of moisture, when therefore can adjust water suction stage lasting
The softest long and culinary art mouthfeel degree becomes positive correlation, specifically, when the softest degree of culinary art mouthfeel
Time the softest, control the corresponding water suction stage continues longer duration so that food materials fully absorb moisture；
When the softest degree cooking mouthfeel is moderate, controls the lasting moderate duration in corresponding water suction stage, make
Obtain food materials and absorb amount of water；And when the degree cooking mouthfeel is partially hard, control corresponding water suction rank
Section long when continuing shorter so that food materials absorption less moisture.By adjusting cooking of whole cooking process
Duration of preparing food all becomes positive correlation with the softest degree and the meter Shui Liang grade of culinary art mouthfeel so that ensureing
While cooking process is smoothed out, it is to avoid the generation of the situations such as food materials are half-cooked or well-done occurs.This
Outward, when meter Shui Liang the highest grade, illustrate that food materials amount is the most, therefore can increase for the second heating period
Average heating power, the average heating power of boiling stage and the duration in stage of cooking rice over a slow fire so that
The food materials of the different levels in cooking apparatus can be heated evenly, it is to avoid the problem that food materials are half-cooked occurs；
During on the contrary, meter Shui Liang the lowest grade, illustrate that food materials amount is fewer, therefore can reduce the second heating
The average heating power in stage, the average heating power of boiling stage and the duration in stage of cooking rice over a slow fire,
The problem avoiding the occurrence of spilling.
According to one embodiment of present invention, described culinary art mouthfeel include the softest mouthfeel, moderate mouthfeel and
Partially hard mouthfeel, the duration in the water suction stage corresponding with the softest described mouthfeel is in 10 minutes to 15
Between minute, the duration in the water suction stage corresponding with described moderate mouthfeel is in 15 minutes to 18
Between minute, the duration in the water suction stage corresponding with described partially hard mouthfeel is in 18 minutes to 21
Between minute；The culinary art duration of the whole cooking process of described cooking apparatus is in 25 minutes to 50 points
Between clock；The average heating power of described second heating period is between 700 watts to 900 watts；Institute
The average heating power stating boiling stage is between 400 watts to 750 watts；Holding of described stage of cooking rice over a slow fire
Continuous duration is between 10 minutes to 15 minutes.
Embodiment according to the third aspect of the invention we, it is also proposed that a kind of cooking apparatus, including: as
The device controlling cooking apparatus based on mouthfeel described in any of the above-described embodiment.
Embodiment according to the fourth aspect of the invention, it is also proposed that a kind of terminal, described terminal and institute
Stating cooking apparatus to be connected, for sending control instruction to described cooking apparatus, described terminal includes:
The device controlling cooking apparatus based on mouthfeel as described in any one embodiment.
The additional aspect of the present invention and advantage will part be given in the following description, and part will be from following
Description in become obvious, or recognized by the practice of the present invention.
Accompanying drawing explanation
Embodiment is retouched by the above-mentioned and/or additional aspect of the present invention and advantage from combining accompanying drawings below
Will be apparent from easy to understand in stating, wherein:
Fig. 1 shows the method controlling cooking apparatus based on mouthfeel according to an embodiment of the invention
Schematic flow diagram；
Fig. 2 shows the device controlling cooking apparatus based on mouthfeel according to an embodiment of the invention
Schematic block diagram；
Fig. 3 shows the structural representation of cooking apparatus according to an embodiment of the invention；
Fig. 4 shows the structural representation of terminal according to an embodiment of the invention；
Fig. 5 shows the system controlling cooking apparatus based on mouthfeel according to an embodiment of the invention
Schematic block diagram；
Fig. 6 shows the handling process of the system controlling cooking apparatus based on mouthfeel shown in Fig. 5
Figure.
Detailed description of the invention
In order to be more clearly understood that the above-mentioned purpose of the present invention, feature and advantage, below in conjunction with attached
The present invention is further described in detail by figure and detailed description of the invention.It should be noted that not
In the case of conflict, the feature in embodiments herein and embodiment can be mutually combined.
Elaborate a lot of detail in the following description so that fully understanding the present invention, but,
The present invention can implement to use other to be different from other modes described here, therefore, and the present invention
Protection domain do not limited by following public specific embodiment.
Fig. 1 shows the method controlling cooking apparatus based on mouthfeel according to an embodiment of the invention
Schematic flow diagram.
As it is shown in figure 1, the side controlling cooking apparatus based on mouthfeel according to an embodiment of the invention
Method, including: step 102, obtain the culinary art mouthfeel of user setup；Step 104, cooks according to described
Mouthfeel of preparing food and the rice aqueous mixtures heated in described cooking apparatus reach the duration needed for predetermined temperature, really
Meter Shui Liang grade in fixed described cooking apparatus；Step 106, according to described culinary art mouthfeel and described rice
The control parameter of the multiple cooking stages in cooking process of the cooking apparatus described in water yield level adjustment, with
Optimize the culinary art effect of described cooking apparatus.
Specifically, in practical operation, due to the culinary art mouthfeel that user setup is different, and cooking pot
In tool, the difference of meter Shui Liang grade all influences whether the culinary art effect that cooking apparatus is actual, therefore by obtaining
Take the culinary art mouthfeel of user setup and according to the rice aqueous mixtures in culinary art mouthfeel and heating appliance for cooking
Duration needed for reaching predetermined temperature determines the meter Shui Liang grade in cooking apparatus, with according to culinary art mouthfeel
With the control parameter of the meter Shui Liang level adjustment cooking apparatus multiple cooking stages in cooking process, make
Obtain cooking apparatus according to the culinary art mouthfeel of user setup, the control parameter in cooking process to be carried out
Corresponding adjustment, and then may insure that the actual culinary art mouthfeel of cooking apparatus is protected with the mouthfeel of user setup
Hold consistent, be greatly optimized the culinary art effect of cooking apparatus, be conducive to promoting the experience of user.
The method controlling cooking apparatus based on mouthfeel according to the abovementioned embodiments of the present invention, it is also possible to tool
There is a techniques below feature:
According to one embodiment of present invention, the plurality of cooking stage at least include the water suction stage,
One heating period, suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, according to
Multiple in cooking process cook cooking apparatus described in described culinary art mouthfeel and described meter Shui Liang level adjustment
The step of control parameter in stage of preparing food specifically includes: adjust the described water suction stage according to described culinary art mouthfeel
Duration；According to cooking apparatus described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment
The culinary art duration of whole cooking process；And according to described culinary art mouthfeel and/or described meter Shui Liang etc.
Level adjusts the average heating power of described second heating period, the average heating power of described boiling stage
Duration with the described stage of cooking rice over a slow fire.
Specifically, owing to culinary art mouthfeel is relevant with the water quantities that food materials absorb, therefore by according to cooking
Mouthfeel of preparing food adjusts the duration in described water suction stage so that the food materials under different culinary art mouthfeels absorb
Moisture different；Additionally, meter Shui Liang grade also can have influence on culinary art duration to a certain extent with average
The size of heating power, therefore can be according to culinary art mouthfeel and meter Shui Liang level adjustment cooking apparatus whole
The culinary art duration of individual cooking process, and according to the average heating of the second heating period of meter Shui Liang level adjustment
Power, the average heating power of boiling stage and the duration in stage of cooking rice over a slow fire, to optimize cooking apparatus
Culinary art effect, and then improve user experience.
According to one embodiment of present invention, holding of described water suction stage is adjusted according to described culinary art mouthfeel
The step of continuous duration specifically includes: adjust the duration in described water suction stage and described culinary art mouthfeel
The softest degree becomes positive correlation；According to described culinary art mouthfeel and/or described meter Shui Liang level adjustment institute
The step of the culinary art duration stating the whole cooking process of cooking apparatus specifically includes: adjust described whole cook
The culinary art duration of process of preparing food just becomes with the softest degree of described culinary art mouthfeel and/or described meter Shui Liang grade
Dependency relation；Average heating power according to the second heating period described in described meter Shui Liang level adjustment,
The average heating power of described boiling stage and the step of the duration in described stage of cooking rice over a slow fire specifically are wrapped
Include: adjust the average heating power of described second heating period, described boiling stage averagely add hot merit
Rate becomes positive correlation with the duration in described stage of cooking rice over a slow fire with described meter Shui Liang grade.
Affect the soft or hard degree of culinary art mouthfeel owing to food materials sucking the content of moisture, therefore can adjust
The duration in water suction stage becomes positive correlation, specifically, when cooking with the softest degree of culinary art mouthfeel
When the softest degree of mouthfeel of preparing food is the softest, control the corresponding water suction stage continues longer duration so that food
Material fully absorbs moisture；When the softest degree cooking mouthfeel is moderate, control the corresponding water suction stage
Continue moderate duration so that food materials absorb amount of water；And when the degree cooking mouthfeel is partially hard,
Control the long when continuing shorter of corresponding water suction stage so that food materials absorb less moisture.By adjusting
The culinary art duration of whole cooking process all becomes positive correlation with the softest degree and the meter Shui Liang grade of culinary art mouthfeel
Relation so that while ensureing that cooking process is smoothed out, it is to avoid occur that food materials are half-cooked or well-done etc.
The generation of situation.During additionally, meter Shui Liang the highest grade, illustrate that food materials amount is the most, therefore can increase
The big average heating power of the second heating period, the average heating power of boiling stage and cook rice over a slow fire the stage
Duration so that the food materials of the different levels in cooking apparatus can be heated evenly, it is to avoid food occurs
The problem that material is half-cooked；During on the contrary, meter Shui Liang the lowest grade, illustrate that food materials amount is fewer, therefore may be used
To reduce the average heating power of the second heating period, the average heating power of boiling stage and rank of cooking rice over a slow fire
The duration of section, it is to avoid the problem occurring overflowing.
According to one embodiment of present invention, described culinary art mouthfeel include the softest mouthfeel, moderate mouthfeel and
Partially hard mouthfeel, the duration in the water suction stage corresponding with the softest described mouthfeel is in 10 minutes to 15
Between minute, the duration in the water suction stage corresponding with described moderate mouthfeel is in 15 minutes to 18
Between minute, the duration in the water suction stage corresponding with described partially hard mouthfeel is in 18 minutes to 21
Between minute；The culinary art duration of the whole cooking process of described cooking apparatus is in 25 minutes to 50 points
Between clock；The average heating power of described second heating period is between 700 watts to 900 watts；Institute
The average heating power stating boiling stage is between 400 watts to 750 watts；Holding of described stage of cooking rice over a slow fire
Continuous duration is between 10 minutes to 15 minutes.
Fig. 2 shows the device controlling cooking apparatus based on mouthfeel according to an embodiment of the invention
Schematic block diagram.
As in figure 2 it is shown, the dress controlling cooking apparatus based on mouthfeel according to an embodiment of the invention
Put 200, including: acquiring unit 202, for obtaining the culinary art mouthfeel of user setup；Determine unit
204, for reaching pre-according to described culinary art mouthfeel and the rice aqueous mixtures heated in described cooking apparatus
Duration needed for fixed temperature, determines the meter Shui Liang grade in described cooking apparatus；Adjustment unit 206,
For according to cooking apparatus described in described culinary art mouthfeel and described meter Shui Liang level adjustment in cooking process
The control parameter of multiple cooking stages, to optimize the culinary art effect of described cooking apparatus.
In practical operation, due to the culinary art mouthfeel that user setup is different, and meter Shui in cooking apparatus
The difference of amount grade all influences whether the culinary art effect that cooking apparatus is actual, is therefore set by acquisition user
The culinary art mouthfeel put and reach predetermined according to the rice aqueous mixtures in culinary art mouthfeel and heating appliance for cooking
Duration needed for temperature determines the meter Shui Liang grade in cooking apparatus, with according to culinary art mouthfeel and meter Shui Liang
The control parameter of the level adjustment cooking apparatus multiple cooking stages in cooking process so that cooking pot
Control parameter in cooking process can be adjusted accordingly by tool according to the culinary art mouthfeel of user setup
Whole, and then may insure that the actual culinary art mouthfeel of cooking apparatus keeps consistent with the mouthfeel of user setup,
It is greatly optimized the culinary art effect of cooking apparatus, is conducive to promoting the experience of user.
The device 200 controlling cooking apparatus based on mouthfeel according to the abovementioned embodiments of the present invention, also may be used
To have techniques below feature:
According to one embodiment of present invention, the plurality of cooking stage at least include the water suction stage,
One heating period, suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, described
Adjustment unit 206 specifically for: according to described culinary art mouthfeel adjust the described water suction stage lasting time
Long, cook according to the whole of cooking apparatus described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment
The culinary art duration of process of preparing food, and for according to described culinary art mouthfeel and/or described meter Shui Liang level adjustment
The average heating power of described second heating period, the average heating power of described boiling stage and described
Cook rice over a slow fire the duration in stage.
Specifically, owing to culinary art mouthfeel is relevant with the water quantities that food materials absorb, therefore by according to cooking
Mouthfeel of preparing food adjusts the duration in described water suction stage so that the food materials under different culinary art mouthfeels absorb
Moisture different；Additionally, meter Shui Liang grade also can have influence on culinary art duration to a certain extent with average
The size of heating power, therefore can be according to culinary art mouthfeel and meter Shui Liang level adjustment cooking apparatus whole
The culinary art duration of individual cooking process, and according to the average heating of the second heating period of meter Shui Liang level adjustment
Power, the average heating power of boiling stage and the duration in stage of cooking rice over a slow fire, to optimize cooking apparatus
Culinary art effect, and then improve user experience.
According to one embodiment of present invention, described adjustment unit 206 is specifically additionally operable to: adjust described
The duration in water suction stage becomes positive correlation with the softest degree of described culinary art mouthfeel, adjusts described
The culinary art duration of whole cooking process and the softest degree of described culinary art mouthfeel and/or described meter Shui Liang etc.
Level becomes positive correlation, and adjusts the average heating power of described second heating period, described boiling
The average heating power in stage becomes positive with the duration in described stage of cooking rice over a slow fire with described meter Shui Liang grade
Pass relation.
Affect the soft or hard degree of culinary art mouthfeel owing to food materials sucking the content of moisture, therefore can adjust
The duration in water suction stage becomes positive correlation, specifically, when cooking with the softest degree of culinary art mouthfeel
When the softest degree of mouthfeel of preparing food is the softest, control the corresponding water suction stage continues longer duration so that food
Material fully absorbs moisture；When the softest degree cooking mouthfeel is moderate, control the corresponding water suction stage
Continue moderate duration so that food materials absorb amount of water；And when the degree cooking mouthfeel is partially hard,
Control the long when continuing shorter of corresponding water suction stage so that food materials absorb less moisture.By adjusting
The culinary art duration of whole cooking process all becomes positive correlation with the softest degree and the meter Shui Liang grade of culinary art mouthfeel
Relation so that while ensureing that cooking process is smoothed out, it is to avoid occur that food materials are half-cooked or well-done etc.
The generation of situation.During additionally, meter Shui Liang the highest grade, illustrate that food materials amount is the most, therefore can increase
The big average heating power of the second heating period, the average heating power of boiling stage and cook rice over a slow fire the stage
Duration so that the food materials of the different levels in cooking apparatus can be heated evenly, it is to avoid food occurs
The problem that material is half-cooked；During on the contrary, meter Shui Liang the lowest grade, illustrate that food materials amount is fewer, therefore may be used
To reduce the average heating power of the second heating period, the average heating power of boiling stage and rank of cooking rice over a slow fire
The duration of section, it is to avoid the problem occurring overflowing.
According to one embodiment of present invention, described culinary art mouthfeel include the softest mouthfeel, moderate mouthfeel and
Partially hard mouthfeel, the duration in the water suction stage corresponding with the softest described mouthfeel is in 10 minutes to 15
Between minute, the duration in the water suction stage corresponding with described moderate mouthfeel is in 15 minutes to 18
Between minute, the duration in the water suction stage corresponding with described partially hard mouthfeel is in 18 minutes to 21
Between minute；The culinary art duration of the whole cooking process of described cooking apparatus is in 25 minutes to 50 points
Between clock；The average heating power of described second heating period is between 700 watts to 900 watts；Institute
The average heating power stating boiling stage is between 400 watts to 750 watts；Holding of described stage of cooking rice over a slow fire
Continuous duration is between 10 minutes to 15 minutes.
Fig. 3 shows the structural representation of cooking apparatus according to an embodiment of the invention.
As it is shown on figure 3, cooking apparatus 300 according to an embodiment of the invention, including: as above
State the device 200 controlling cooking apparatus based on mouthfeel shown in Fig. 2, i.e. cooking apparatus has possessed number
According to the function analyzed.
Fig. 4 shows the structural representation of terminal according to an embodiment of the invention.
As shown in Figure 4, terminal 400 according to an embodiment of the invention, described terminal 400 with
Described cooking apparatus 300 is connected, for sending control instruction to described cooking apparatus 300, described
Terminal 400 includes: control the device 200 of cooking apparatus as shown in Figure 2 based on mouthfeel, the most eventually
End possesses data analysis function, and transmits analytical structure to cooking apparatus, cooking apparatus hold
OK, terminal can be smart mobile phone, panel computer or server etc..
Technical scheme is described in detail below in conjunction with Fig. 5 and Fig. 6.
Fig. 5 shows the system controlling cooking apparatus based on mouthfeel according to an embodiment of the invention
Schematic block diagram.
As it is shown in figure 5, according to an embodiment of the invention based on what mouthfeel controlled cooking apparatus it is
System, including: controller 502, process for the mouthfeel and responsible calendar scheduling obtaining user setup；
Temperature sensor 504, is used for monitoring system temperature；Heating module 506, adds thermal control for system
System.Temperature sensor 504 can be arranged on cooking apparatus on cover.
Specifically, culinary art mouthfeel includes the softest mouthfeel, moderate mouthfeel and partially hard mouthfeel in this embodiment,
Cooking stage include the water suction stage, the first heating period, suspend the heating period, the second heating period,
Boiling stage and cooking rice over a slow fire the stage, as shown in Figure 6, concrete steps include concrete handling process:
Step 602, cooking apparatus enters the water suction stage, obtains the culinary art mouthfeel of user setup, according to
Culinary art mouthfeel and the corresponding relation of absorbent time, by the persistent period in water suction stage by t1It is adjusted to t2。
Wherein, t1Usually 14 minutes；Preferably, t2As shown in table 1 with the corresponding relation of mouthfeel:
| Mouthfeel | The softest | Moderate | The hardest |
| Absorbent time t2(minute) | 10～15 | 15～18 | 18～21 |
Table 1
Step 604, cooking apparatus entered for the first heating period.
Step 606, cooking apparatus enters and suspends the heating period, within this stage, according to culinary art mouthfeel
With meter Shui Liang grade by the culinary art duration of the whole cooking process of cooking apparatus by t4It is adjusted to t5.Its
In, 45 minutes >=t4>=30 minutes；50 minutes >=t5>=25 minutes；Meter Shui Liang grade can basis
Culinary art mouthfeel judges time t with meter Shui Liang grade3Determining, its corresponding relation is as shown in table 2:
Table 2
As shown in table 2, if it is determined that time t3It is 270 seconds, when user setup mouthfeel is the softest, according to
It is 2 that table 2 understands meter Shui Liang grade；When user setup mouthfeel is moderate, understand meter Shui Liang according to table 2
Grade is 1.Wherein, t3It is to be heated to predetermined temperature institute according to by the rice aqueous mixtures in cooking apparatus
The duration of experience.
Step 608, in the second heating period, is adjusted to average heating power according to meter Shui Liang grade
P1, P1Positive correlation is become with meter Shui Liang grade.Wherein it is preferred to, P1For 700w～900w.
Step 610, at boiling stage, is adjusted to P according to meter Shui Liang grade by average heating power2,
P2Positive correlation is become with meter Shui Liang grade.Wherein it is preferred to, P2For 400W～750W.
Step 610, in the stage of cooking rice over a slow fire, according to meter Shui Liang grade by the persistent period in this stage by t6Adjust
Whole for t7, t7Positive correlation is become with meter Shui Liang grade.Wherein it is preferred to, 15 minutes >=t6≥12
Minute；15 minutes >=t7>=10 minutes.
The process adjusting culinary art control parameter above according to culinary art mouthfeel can calculate tune in the server
Whole, then downloaded to by network in the controller 502 of cooking apparatus；Can also be directly at cooking pot
The controller 502 of tool goes calculate to adjust.
By the above-mentioned work process of the present embodiment controls the adjustment of parameter, it is achieved that cooking apparatus
Actual culinary art effect can keep consistent with the mouthfeel of user setup, is conducive to promoting the experience of user.
Technical scheme being described in detail above in association with accompanying drawing, technical scheme can
According to culinary art mouthfeel and the meter Shui Liang level adjustment cooking apparatus multiple cooking stages in cooking process
Control parameter so that culinary art food materials can be cooked by cooking apparatus according to the control parameter after adjusting
Prepare food, it is ensured that the actual culinary art mouthfeel of cooking apparatus keeps consistent with the mouthfeel of user setup, improves
The experience of user.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for
For those skilled in the art, the present invention can have various modifications and variations.All essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement etc. made, should be included in the present invention
Protection domain within.
Claims (13)
1. the method controlling cooking apparatus based on mouthfeel, it is characterised in that including:
Obtain the culinary art mouthfeel of user setup；
Predetermined temperature is reached according to described culinary art mouthfeel and the rice aqueous mixtures heated in described cooking apparatus
Required duration, determines the meter Shui Liang grade in described cooking apparatus；
According to cooking apparatus described in described culinary art mouthfeel and described meter Shui Liang level adjustment in cooking process
The control parameter of multiple cooking stages, to optimize the culinary art effect of described cooking apparatus.
The method controlling cooking apparatus based on mouthfeel the most according to claim 1, its feature exists
In, the plurality of cooking stage at least includes water suction stage, the first heating period, suspends heating rank
Section, the second heating period, boiling stage and cook rice over a slow fire the stage, according to described culinary art mouthfeel and described meter Shui
The step of the control parameter of the cooking apparatus multiple cooking stages in cooking process described in amount level adjustment
Specifically include:
The duration in described water suction stage is adjusted according to described culinary art mouthfeel；
Cook according to the whole of cooking apparatus described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment
The culinary art duration of process of preparing food；And
According to putting down of the second heating period described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment
All heating power, the average heating power of described boiling stage and durations in described stage of cooking rice over a slow fire.
The method controlling cooking apparatus based on mouthfeel the most according to claim 2, its feature exists
In, specifically include according to the step of the duration in described culinary art mouthfeel adjustment described water suction stage: adjust
The duration in whole described water suction stage becomes positive correlation with the softest degree of described culinary art mouthfeel.
The method controlling cooking apparatus based on mouthfeel the most according to claim 2, its feature exists
In, cook according to the whole of cooking apparatus described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment
The step of the culinary art duration of process of preparing food specifically includes:
Adjust culinary art duration and the described culinary art mouthfeel of described whole cooking process the softest degree and/or
Described meter Shui Liang grade becomes positive correlation.
The method controlling cooking apparatus based on mouthfeel the most according to claim 2, its feature exists
In, according to the average heating power of the second heating period, described boiling described in described meter Shui Liang level adjustment
The step of the duration rising the average heating power in stage and described stage of cooking rice over a slow fire specifically includes:
Adjust the average heating power of described second heating period, described boiling stage averagely add hot merit
Rate becomes positive correlation with the duration in described stage of cooking rice over a slow fire with described meter Shui Liang grade.
6. according to the side controlling cooking apparatus based on mouthfeel according to any one of claim 2 to 5
Method, it is characterised in that described culinary art mouthfeel includes the softest mouthfeel, moderate mouthfeel and partially hard mouthfeel, with
The duration in the water suction stage that the softest described mouthfeel is corresponding is between 10 minutes to 15 minutes, with
The duration in the water suction stage that described moderate mouthfeel is corresponding is between 15 minutes to 18 minutes, with
The duration in the water suction stage that described partially hard mouthfeel is corresponding is between 18 minutes to 21 minutes.
7. according to the side controlling cooking apparatus based on mouthfeel according to any one of claim 2 to 5
Method, it is characterised in that the culinary art duration of the whole cooking process of described cooking apparatus is in 25 minutes
Between 50 minutes；
The average heating power of described second heating period is between 700 watts to 900 watts；
The average heating power of described boiling stage is between 400 watts to 750 watts；
The duration in described stage of cooking rice over a slow fire is between 10 minutes to 15 minutes.
8. the device controlling cooking apparatus based on mouthfeel, it is characterised in that including:
Acquiring unit, for obtaining the culinary art mouthfeel of user setup；
Determine unit, for mixing according to described culinary art mouthfeel and the rice water heated in described cooking apparatus
Thing reach predetermined temperature needed for the duration meter Shui Liang grade that determines in described cooking apparatus；
Adjustment unit, for according to cooking pot described in described culinary art mouthfeel and described meter Shui Liang level adjustment
The control parameter of the tool multiple cooking stages in cooking process, to optimize the culinary art of described cooking apparatus
Effect.
The device controlling cooking apparatus based on mouthfeel the most according to claim 8, its feature exists
In, the plurality of cooking stage at least includes water suction stage, the first heating period, suspends heating rank
Section, the second heating period, boiling stage and cook rice over a slow fire the stage, described adjustment unit specifically for:
The duration in described water suction stage is adjusted, according to described culinary art mouthfeel according to described culinary art mouthfeel
And/or the culinary art duration of the whole cooking process of cooking apparatus described in described meter Shui Liang level adjustment, and
For putting down according to the second heating period described in described culinary art mouthfeel and/or described meter Shui Liang level adjustment
All heating power, the average heating power of described boiling stage and durations in described stage of cooking rice over a slow fire.
The device controlling cooking apparatus based on mouthfeel the most according to claim 9, its feature exists
In, described adjustment unit is specifically additionally operable to:
The softest degree of the duration and described culinary art mouthfeel that adjust the described water suction stage becomes positive correlation to close
System, adjust culinary art duration and the described culinary art mouthfeel of described whole cooking process the softest degree and/or
Described meter Shui Liang grade becomes positive correlation, and
Adjust the average heating power of described second heating period, described boiling stage averagely add hot merit
Rate becomes positive correlation with the duration in described stage of cooking rice over a slow fire with described meter Shui Liang grade.
11. according to the device controlling cooking apparatus based on mouthfeel described in claim 9 or 10, its
Being characterised by, described culinary art mouthfeel includes the softest mouthfeel, moderate mouthfeel and partially hard mouthfeel, with described partially
The duration in the water suction stage that soft mouthfeel is corresponding is between 10 minutes to 15 minutes, suitable with described
Middle mouthfeel corresponding water suction the stage duration be between 15 minutes to 18 minutes, with described partially
The duration in the water suction stage that hard mouthfeel is corresponding is between 18 minutes to 21 minutes；
The culinary art duration of the whole cooking process of described cooking apparatus be in 25 minutes to 50 minutes it
Between；
The average heating power of described second heating period is between 700 watts to 900 watts；
The average heating power of described boiling stage is between 400 watts to 750 watts；
The duration in described stage of cooking rice over a slow fire is between 10 minutes to 15 minutes.
12. 1 kinds of cooking apparatus, it is characterised in that including: as arbitrary in claim 8 to 11
The device controlling cooking apparatus based on mouthfeel described in Xiang.
13. 1 kinds of terminals, it is characterised in that described terminal is connected with described cooking apparatus, is used for
Sending control instruction to described cooking apparatus, described terminal includes: as appointed in claim 8 to 11
One described device controlling cooking apparatus based on mouthfeel.
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| CN109393941A (en) * | 2018-09-25 | 2019-03-01 | 珠海格力电器股份有限公司 | Change the method and cooking apparatus of the food mouthfeel that cooking apparatus cooks |
| CN109696841A (en) * | 2017-10-24 | 2019-04-30 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and its cooking control method and device |
| CN110084330A (en) * | 2018-01-25 | 2019-08-02 | 浙江苏泊尔家电制造有限公司 | Control the method, apparatus and computer storage medium of culinary art |
| CN110558852A (en) * | 2019-08-29 | 2019-12-13 | 九阳股份有限公司 | Cooking control method and cooking appliance |
| CN111713954A (en) * | 2019-03-19 | 2020-09-29 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method, apparatus and storage medium |
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