CN106292355B - Control method and apparatus, cooking apparatus and the terminal of cooking apparatus - Google Patents
Control method and apparatus, cooking apparatus and the terminal of cooking apparatus Download PDFInfo
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- CN106292355B CN106292355B CN201510309264.XA CN201510309264A CN106292355B CN 106292355 B CN106292355 B CN 106292355B CN 201510309264 A CN201510309264 A CN 201510309264A CN 106292355 B CN106292355 B CN 106292355B
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- mouthfeel
- culinary art
- cooking apparatus
- duration
- cooking
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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 present invention provides a kind of method and device, cooking apparatus and terminals based on mouthfeel control cooking apparatus, wherein the method based on mouthfeel control cooking apparatus, comprising: obtain the culinary art mouthfeel of user setting；According to the culinary art mouthfeel and the duration needed for the rice aqueous mixtures in the cooking apparatus reach predetermined temperature is heated, determines the meter Shui Liang grade in the cooking apparatus；According to the control parameter of the multiple cooking stages of cooking apparatus during the cooking process described in the culinary art mouthfeel and the meter Shui Liang level adjustment, to optimize the culinary art effect of the cooking apparatus.Technical solution of the present invention can be adjusted the control parameter of cooking apparatus during the work time according to the mouthfeel of user setting, it is ensured that the practical culinary art mouthfeel of cooking apparatus and the mouthfeel of user setting are consistent, and improve the usage experience of user.
Description
Technical field
The present invention relates to cooking apparatus technical fields, in particular to a kind of side based on mouthfeel control cooking apparatus
Method, a kind of device, a kind of cooking apparatus and a kind of terminal based on mouthfeel control cooking apparatus.
Background technique
Currently, user may select the mouthfeel of cooking food, during using cooking apparatus if being directed to
Different culinary art mouthfeels is cooked using identical control parameter, and it will cause the mouths of actual culinary art mouthfeel and user's selection
Feel unmatched problem, seriously affects the usage experience of user.
Therefore, how the control parameter of cooking apparatus during the work time to be adjusted according to the mouthfeel of user setting
It is whole, to ensure that practical culinary art mouthfeel and the mouthfeel of user setting of cooking apparatus are consistent, improve the usage experience of user at
For technical problem urgently to be resolved.
Summary of the invention
The present invention is directed to solve at least one of the technical problems existing in the prior art or related technologies.
For this purpose, the first purpose of this invention is to propose a kind of scheme based on mouthfeel control cooking apparatus, it can
The control parameter of cooking apparatus during the work time is adjusted according to the mouthfeel of user setting, it is ensured that the reality of cooking apparatus
The mouthfeel of border culinary art mouthfeel and user setting is consistent, and improves the usage 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.
To achieve the above object, according to the embodiment of the first aspect of the invention, a kind of control based on mouthfeel is proposed to cook
It prepares food the method for utensil, comprising: obtain the culinary art mouthfeel of user setting；According to the culinary art mouthfeel and heat in the cooking apparatus
Rice aqueous mixtures reach predetermined temperature needed for duration, determine the meter Shui Liang grade in the cooking apparatus；It is cooked according to described
The control parameter of the multiple cooking stages of cooking apparatus during the cooking process described in mouthfeel of preparing food and the meter Shui Liang level adjustment, with
Optimize the culinary art effect of the cooking apparatus.
The method based on mouthfeel control cooking apparatus of embodiment according to the present invention, in actual operation, due to user
The difference that meter Shui Liang grade in different culinary art mouthfeel and cooking apparatus is arranged influences whether the actual culinary art of cooking apparatus
Effect, therefore mixed by the culinary art mouthfeel of acquisition user setting and according to the rice water in culinary art mouthfeel and heating appliance for cooking
Duration needed for object reaches predetermined temperature determines the meter Shui Liang grade in cooking apparatus, according to culinary art mouthfeel and meter Shui Liang grade
The control parameter for adjusting the multiple cooking stages of cooking apparatus during the cooking process, enables cooking apparatus according to user setting
Culinary art mouthfeel, the control parameter in cooking process is adjusted correspondingly, and then may insure actually cooking for cooking apparatus
The mouthfeel of mouthfeel of preparing food and user setting is consistent, and greatly optimizes the culinary art effect of cooking apparatus, is conducive to promote user's
Usage experience.
The method based on mouthfeel control cooking apparatus according to the abovementioned embodiments of the present invention, can also have following technology
Feature:
According to one embodiment of present invention, the multiple cooking stage include at least the water suction stage, the first heating period,
Suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, according to the culinary art mouthfeel and the meter Shui Liang grade
The step of adjusting the control parameter of the multiple cooking stages of the cooking apparatus during the cooking process specifically includes: being cooked according to described
Mouthfeel of preparing food adjusts the duration in the water suction stage；According to the culinary art mouthfeel and/or the meter Shui Liang level adjustment
The culinary art duration of the entire cooking process of cooking apparatus；And according to the culinary art mouthfeel and/or the meter Shui Liang level adjustment
Average heating power, the average heating power of the boiling stage and the continuing for the stage of cooking rice over a slow fire of second heating period
Duration.
The method based on mouthfeel control cooking apparatus of embodiment according to the present invention, specifically, due to cooking mouthfeel
It is related with the amount of moisture that food materials absorb, therefore the duration by adjusting the water suction stage according to culinary art mouthfeel, so that not
The moisture being absorbed into the food materials under culinary art mouthfeel is different；In addition, meter Shui Liang grade can also influence culinary art to a certain extent
The size of duration and average heating power, therefore can be cooked according to culinary art mouthfeel and the entire of meter Shui Liang level adjustment cooking apparatus
The culinary art duration for process of preparing food, and according to the average heating power of the second heating period of meter Shui Liang level adjustment, boiling stage it is flat
The duration of equal heating power and stage of cooking rice over a slow fire to optimize the culinary art effect of cooking apparatus, and then improves the use body of user
It tests.
According to one embodiment of present invention, the step of the duration in the water suction stage is adjusted according to the culinary art mouthfeel
Suddenly it specifically includes: adjusting the duration in the water suction stage and the partially soft degree positive correlation of the culinary art mouthfeel；Root
According to the step of the culinary art duration of the entire cooking process of cooking apparatus described in the culinary art mouthfeel and/or the meter Shui Liang level adjustment
Suddenly it specifically includes: the partially soft degree and/or the rice of the culinary art duration of the adjustment entire cooking process and the culinary art mouthfeel
Water grade positive correlation；According to the average heating power of the second heating period described in the meter Shui Liang level adjustment, institute
The step of stating the average heating power and the duration in the stage of cooking rice over a slow fire of boiling stage specifically includes: adjustment described second adds
The average heating power in hot stage, the average heating power of the boiling stage and the duration in the stage of cooking rice over a slow fire with it is described
Meter Shui Liang grade positive correlation.
The method based on mouthfeel control cooking apparatus of embodiment according to the present invention, due to sucking containing for moisture in food materials
Amount influence culinary art mouthfeel soft or hard degree, therefore the duration in adjustable water suction stage and culinary art mouthfeel partially soft degree at
Positive correlation specifically when the partially soft degree for cooking mouthfeel is partially soft, controls when continuing longer of corresponding water suction stage
It is long, so that food materials fully absorb moisture；When the partially soft degree for cooking mouthfeel is moderate, persistently fitting for corresponding water suction stage is controlled
Middle duration, so that food materials absorb amount of water；And when the degree for cooking mouthfeel is partially hard, control holding for corresponding water suction stage
It is long when continuous shorter, so that food materials absorb less moisture.By adjusting entire cooking process culinary art duration with culinary art mouthfeel it is inclined
Soft degree and the equal positive correlation of meter Shui Liang grade, so that avoiding the occurrence of food while guaranteeing that cooking process is gone on smoothly
Material is half-cooked or well-done.In addition, illustrating that food materials amount is relatively more, therefore can increase when meter Shui Liang higher grade
The duration of the average heating power of second heating period, the average heating power of boiling stage and stage of cooking rice over a slow fire, so that cooking
The food materials for the different levels in utensil of preparing food can be heated evenly, and avoid the occurrence of the half-cooked problem of food materials；On the contrary, meter Shui Liang grade
When lower, illustrate that food materials amount is fewer, thus can reduce the average heating power of the second heating period, boiling stage is averaged
Heating power and the duration in stage of cooking rice over a slow fire, the problem of avoiding the occurrence of spilling.
According to one embodiment of present invention, the culinary art mouthfeel includes partially soft mouthfeel, moderate mouthfeel and partially hard mouthfeel, with
The duration in the partially soft mouthfeel corresponding water suction stage is between 10 minutes to 15 minutes, corresponding with the moderate mouthfeel
Water suction the stage duration be in 15 minutes to 18 minutes between, with continuing for the partially hard mouthfeel corresponding water suction stage
Duration is between 18 minutes to 21 minutes；The culinary art duration of the entire cooking process of the cooking apparatus is in 25 minutes to 50
Between minute；The average heating power of second heating period is between 700 watts to 900 watts；The boiling stage is put down
Equal heating power is between 400 watts to 750 watts；The duration in the stage of cooking rice over a slow fire is between 10 minutes to 15 minutes.
Embodiment according to the second aspect of the invention, it is also proposed that a kind of device based on mouthfeel control cooking apparatus,
It include: acquiring unit, for obtaining the culinary art mouthfeel of user setting；Determination unit, for according to the culinary art mouthfeel and heating
Duration needed for rice aqueous mixtures in the cooking apparatus reach predetermined temperature determines the meter Shui Liang etc. in the cooking apparatus
Grade；Adjustment unit, during the cooking process for the cooking apparatus according to the culinary art mouthfeel and the meter Shui Liang level adjustment
Multiple cooking stages control parameter, to optimize the culinary art effect of the cooking apparatus.
The device based on mouthfeel control cooking apparatus of embodiment according to the present invention, in actual operation, due to user
The difference that meter Shui Liang grade in different culinary art mouthfeel and cooking apparatus is arranged influences whether the actual culinary art of cooking apparatus
Effect, therefore mixed by the culinary art mouthfeel of acquisition user setting and according to the rice water in culinary art mouthfeel and heating appliance for cooking
Duration needed for object reaches predetermined temperature determines the meter Shui Liang grade in cooking apparatus, according to culinary art mouthfeel and meter Shui Liang grade
The control parameter for adjusting the multiple cooking stages of cooking apparatus during the cooking process, enables cooking apparatus according to user setting
Culinary art mouthfeel, the control parameter in cooking process is adjusted correspondingly, and then may insure actually cooking for cooking apparatus
The mouthfeel of mouthfeel of preparing food and user setting is consistent, and greatly optimizes the culinary art effect of cooking apparatus, is conducive to promote user's
Usage experience.
The device based on mouthfeel control cooking apparatus according to the abovementioned embodiments of the present invention, can also have following technology
Feature:
According to one embodiment of present invention, the multiple cooking stage include at least the water suction stage, the first heating period,
Suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, the adjustment unit is specifically used for: being cooked according to described
Mouthfeel of preparing food adjusts the duration in the water suction stage, according to the culinary art mouthfeel and/or the meter Shui Liang level adjustment
The culinary art duration of the entire cooking process of cooking apparatus, and for according to the culinary art mouthfeel and/or the meter Shui Liang grade tune
Average heating power, the average heating power of the boiling stage and the holding for the stage of cooking rice over a slow fire of whole second heating period
Continuous duration.
The device based on mouthfeel control cooking apparatus of embodiment according to the present invention, specifically, due to cooking mouthfeel
It is related with the amount of moisture that food materials absorb, therefore the duration by adjusting the water suction stage according to culinary art mouthfeel, so that not
The moisture being absorbed into the food materials under culinary art mouthfeel is different；In addition, meter Shui Liang grade can also influence culinary art to a certain extent
The size of duration and average heating power, therefore can be cooked according to culinary art mouthfeel and the entire of meter Shui Liang level adjustment cooking apparatus
The culinary art duration for process of preparing food, and according to the average heating power of the second heating period of meter Shui Liang level adjustment, boiling stage it is flat
The duration of equal heating power and stage of cooking rice over a slow fire to optimize the culinary art effect of cooking apparatus, and then improves the use body of user
It tests.
According to one embodiment of present invention, the adjustment unit is specifically also used to: adjusting continuing for the water suction stage
The partially soft degree positive correlation of duration and the culinary art mouthfeel, adjust the culinary art duration of the entire cooking process with it is described
The partially soft degree and/or the meter Shui Liang grade positive correlation of mouthfeel are cooked, and adjusts second heating period
Average heating power, the average heating power of the boiling stage and the duration in the stage of cooking rice over a slow fire and the meter Shui Liang etc.
Grade positive correlation.
The device based on mouthfeel control cooking apparatus of embodiment according to the present invention, due to sucking containing for moisture in food materials
Amount influence culinary art mouthfeel soft or hard degree, therefore the duration in adjustable water suction stage and culinary art mouthfeel partially soft degree at
Positive correlation specifically when the partially soft degree for cooking mouthfeel is partially soft, controls when continuing longer of corresponding water suction stage
It is long, so that food materials fully absorb moisture；When the partially soft degree for cooking mouthfeel is moderate, persistently fitting for corresponding water suction stage is controlled
Middle duration, so that food materials absorb amount of water；And when the degree for cooking mouthfeel is partially hard, control holding for corresponding water suction stage
It is long when continuous shorter, so that food materials absorb less moisture.By adjusting entire cooking process culinary art duration with culinary art mouthfeel it is inclined
Soft degree and the equal positive correlation of meter Shui Liang grade, so that avoiding the occurrence of food while guaranteeing that cooking process is gone on smoothly
Material is half-cooked or well-done.In addition, illustrating that food materials amount is relatively more, therefore can increase when meter Shui Liang higher grade
The duration of the average heating power of second heating period, the average heating power of boiling stage and stage of cooking rice over a slow fire, so that cooking
The food materials for the different levels in utensil of preparing food can be heated evenly, and avoid the occurrence of the half-cooked problem of food materials；On the contrary, meter Shui Liang grade
When lower, illustrate that food materials amount is fewer, thus can reduce the average heating power of the second heating period, boiling stage is averaged
Heating power and the duration in stage of cooking rice over a slow fire, the problem of avoiding the occurrence of spilling.
According to one embodiment of present invention, the culinary art mouthfeel includes partially soft mouthfeel, moderate mouthfeel and partially hard mouthfeel, with
The duration in the partially soft mouthfeel corresponding water suction stage is between 10 minutes to 15 minutes, corresponding with the moderate mouthfeel
Water suction the stage duration be in 15 minutes to 18 minutes between, with continuing for the partially hard mouthfeel corresponding water suction stage
Duration is between 18 minutes to 21 minutes；The culinary art duration of the entire cooking process of the cooking apparatus is in 25 minutes to 50
Between minute；The average heating power of second heating period is between 700 watts to 900 watts；The boiling stage is put down
Equal heating power is between 400 watts to 750 watts；The duration in the stage of cooking rice over a slow fire 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, comprising: such as any of the above-described reality
Apply the device based on mouthfeel control cooking apparatus described in example.
Embodiment according to the fourth aspect of the invention, it is also proposed that a kind of terminal, the terminal and the cooking apparatus
It is connected, for sending control instruction to the cooking apparatus, the terminal includes: to be based on as any one is as described in the examples
The device of mouthfeel control cooking apparatus.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Detailed description of the invention
Above-mentioned and/or additional aspect of the invention and advantage will become from the description of the embodiment in conjunction with the following figures
Obviously and it is readily appreciated that, in which:
Fig. 1 shows the exemplary flow of the method according to an embodiment of the invention based on mouthfeel control cooking apparatus
Figure；
Fig. 2 shows the schematic blocks of the device according to an embodiment of the invention based on mouthfeel control cooking apparatus
Figure；
Fig. 3 shows the structural schematic diagram of cooking apparatus according to an embodiment of the invention；
Fig. 4 shows the structural schematic diagram of terminal according to an embodiment of the invention；
Fig. 5 shows the schematic block of the system according to an embodiment of the invention based on mouthfeel control cooking apparatus
Figure；
Fig. 6 shows the process flow diagram of the system based on mouthfeel control cooking apparatus shown in Fig. 5.
Specific embodiment
To better understand the objects, features and advantages of the present invention, with reference to the accompanying drawing and specific real
Applying mode, the present invention is further described in detail.It should be noted that in the absence of conflict, the implementation of the application
Feature in example and embodiment can be combined with each other.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, still, the present invention may be used also
To be implemented using other than the one described here other modes, therefore, protection scope of the present invention is not by described below
Specific embodiment limitation.
Fig. 1 shows the exemplary flow of the method according to an embodiment of the invention based on mouthfeel control cooking apparatus
Figure.
As shown in Figure 1, the method according to an embodiment of the invention based on mouthfeel control cooking apparatus, comprising: step
Rapid 102, obtain the culinary art mouthfeel of user setting；Step 104, according to the rice in the culinary art mouthfeel and the heating cooking apparatus
Duration needed for aqueous mixtures reach predetermined temperature determines the meter Shui Liang grade in the cooking apparatus；Step 106, according to institute
State the control ginseng of the multiple cooking stages of cooking apparatus during the cooking process described in culinary art mouthfeel and the meter Shui Liang level adjustment
Number, to optimize the culinary art effect of the cooking apparatus.
Specifically, in actual operation, due to meter Shui Liang etc. in the different culinary art mouthfeel of user setting and cooking apparatus
The difference of grade influences whether the actual culinary art effect of cooking apparatus, therefore culinary art mouthfeel and root by obtaining user setting
Duration needed for reaching predetermined temperature according to the rice aqueous mixtures in culinary art mouthfeel and heating appliance for cooking determines in cooking apparatus
Meter Shui Liang grade, with multiple cooking stages according to culinary art mouthfeel and meter Shui Liang level adjustment cooking apparatus during the cooking process
Control parameter, enables cooking apparatus according to the culinary art mouthfeel of user setting, carries out phase to the control parameter in cooking process
The adjustment answered, and then may insure that the practical culinary art mouthfeel of cooking apparatus and the mouthfeel of user setting are consistent, optimize significantly
The culinary art effect of cooking apparatus is conducive to the usage experience for promoting user.
The method based on mouthfeel control cooking apparatus according to the abovementioned embodiments of the present invention, can also have following technology
Feature:
According to one embodiment of present invention, the multiple cooking stage include at least the water suction stage, the first heating period,
Suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, according to the culinary art mouthfeel and the meter Shui Liang grade
The step of adjusting the control parameter of the multiple cooking stages of the cooking apparatus during the cooking process specifically includes: being cooked according to described
Mouthfeel of preparing food adjusts the duration in the water suction stage；According to the culinary art mouthfeel and/or the meter Shui Liang level adjustment
The culinary art duration of the entire cooking process of cooking apparatus；And according to the culinary art mouthfeel and/or the meter Shui Liang level adjustment
Average heating power, the average heating power of the boiling stage and the continuing for the stage of cooking rice over a slow fire of second heating period
Duration.
Specifically, since culinary art mouthfeel is related with the amount of moisture that food materials absorb, by according to culinary art mouthfeel adjustment
The duration in the water suction stage, so that the moisture that the food materials under different culinary art mouthfeels are absorbed into is different；In addition, meter Shui Liang etc.
Grade can also influence the size of culinary art duration and average heating power to a certain extent, therefore can be according to culinary art mouthfeel and rice
The culinary art duration of the entire cooking process of water level adjustment cooking apparatus, and according to the second heating period of meter Shui Liang level adjustment
Average heating power, boiling stage average heating power and the duration in stage of cooking rice over a slow fire, to optimize cooking for cooking apparatus
It prepares food effect, and then improves the usage experience of user.
According to one embodiment of present invention, the step of the duration in the water suction stage is adjusted according to the culinary art mouthfeel
Suddenly it specifically includes: adjusting the duration in the water suction stage and the partially soft degree positive correlation of the culinary art mouthfeel；Root
According to the step of the culinary art duration of the entire cooking process of cooking apparatus described in the culinary art mouthfeel and/or the meter Shui Liang level adjustment
Suddenly it specifically includes: the partially soft degree and/or the rice of the culinary art duration of the adjustment entire cooking process and the culinary art mouthfeel
Water grade positive correlation；According to the average heating power of the second heating period described in the meter Shui Liang level adjustment, institute
The step of stating the average heating power and the duration in the stage of cooking rice over a slow fire of boiling stage specifically includes: adjustment described second adds
The average heating power in hot stage, the average heating power of the boiling stage and the duration in the stage of cooking rice over a slow fire with it is described
Meter Shui Liang grade positive correlation.
Content due to sucking moisture in food materials influences the soft or hard degree of culinary art mouthfeel, the adjustable water suction stage
The partially soft degree positive correlation of duration and culinary art mouthfeel, specifically, when the partially soft degree for cooking mouthfeel is partially soft, control
That makes the corresponding water suction stage continues longer duration, so that food materials fully absorb moisture；When the partially soft degree of culinary art mouthfeel is moderate
When, control the corresponding water suction stage continues moderate duration, so that food materials absorb amount of water；And the degree when culinary art mouthfeel
When partially hard, the long when continuing shorter of corresponding water suction stage is controlled, so that food materials absorb less moisture.By adjusting entire culinary art
The culinary art duration of process and the partially soft degree and the equal positive correlation of meter Shui Liang grade of culinary art mouthfeel, so that guaranteeing to cook
While journey is gone on smoothly, it is half-cooked or well-done to avoid the occurrence of food materials.In addition, being said when meter Shui Liang higher grade
Bright food materials amount is relatively more, therefore can increase the average heating power of the average heating power of the second heating period, boiling stage
With the duration in the stage of cooking rice over a slow fire, the food materials of the different levels in cooking apparatus are heated evenly, food materials are avoided the occurrence of
Half-cooked problem；On the contrary, illustrating that food materials amount is fewer, therefore can reduce for the second heating period when meter Shui Liang lower grade
Average heating power, boiling stage average heating power and the duration in stage of cooking rice over a slow fire, the problem of avoiding the occurrence of spilling.
According to one embodiment of present invention, the culinary art mouthfeel includes partially soft mouthfeel, moderate mouthfeel and partially hard mouthfeel, with
The duration in the partially soft mouthfeel corresponding water suction stage is between 10 minutes to 15 minutes, corresponding with the moderate mouthfeel
Water suction the stage duration be in 15 minutes to 18 minutes between, with continuing for the partially hard mouthfeel corresponding water suction stage
Duration is between 18 minutes to 21 minutes；The culinary art duration of the entire cooking process of the cooking apparatus is in 25 minutes to 50
Between minute；The average heating power of second heating period is between 700 watts to 900 watts；The boiling stage is put down
Equal heating power is between 400 watts to 750 watts；The duration in the stage of cooking rice over a slow fire is between 10 minutes to 15 minutes.
Fig. 2 shows the schematic blocks of the device according to an embodiment of the invention based on mouthfeel control cooking apparatus
Figure.
As shown in Fig. 2, the device 200 according to an embodiment of the invention based on mouthfeel control cooking apparatus, comprising:
Acquiring unit 202, for obtaining the culinary art mouthfeel of user setting；Determination unit 204, for according to the culinary art mouthfeel and heating
Duration needed for rice aqueous mixtures in the cooking apparatus reach predetermined temperature determines the meter Shui Liang etc. in the cooking apparatus
Grade；Adjustment unit 206, for the cooking apparatus according to the culinary art mouthfeel and the meter Shui Liang level adjustment in cooking process
In multiple cooking stages control parameter, to optimize the culinary art effect of the cooking apparatus.
In actual operation, since meter Shui Liang grade is not in the different culinary art mouthfeel of user setting and cooking apparatus
It is same to influence whether the actual culinary art effect of cooking apparatus, therefore by the culinary art mouthfeel for obtaining user setting and according to culinary art
Duration needed for rice aqueous mixtures in mouthfeel and heating appliance for cooking reach predetermined temperature determines the meter Shui Liang in cooking apparatus
Grade is joined with the control of multiple cooking stages according to culinary art mouthfeel and meter Shui Liang level adjustment cooking apparatus during the cooking process
Number, enables cooking apparatus to be adjusted accordingly according to the culinary art mouthfeel of user setting to the control parameter in cooking process
It is whole, and then may insure that the practical culinary art mouthfeel of cooking apparatus and the mouthfeel of user setting are consistent, greatly optimize culinary art
The culinary art effect of utensil is conducive to the usage experience for promoting user.
The device 200 based on mouthfeel control cooking apparatus according to the abovementioned embodiments of the present invention, can also have following
Technical characteristic:
According to one embodiment of present invention, the multiple cooking stage include at least the water suction stage, the first heating period,
Suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, the adjustment unit 206 is specifically used for: according to described
Culinary art mouthfeel adjusts the duration in the water suction stage, according to the culinary art mouthfeel and/or the meter Shui Liang level adjustment institute
The culinary art duration of the entire cooking process of cooking apparatus is stated, and for according to the culinary art mouthfeel and/or the meter Shui Liang grade
Adjust the average heating power of second heating period, the average heating power of the boiling stage and the stage of cooking rice over a slow fire
Duration.
Specifically, since culinary art mouthfeel is related with the amount of moisture that food materials absorb, by according to culinary art mouthfeel adjustment
The duration in the water suction stage, so that the moisture that the food materials under different culinary art mouthfeels are absorbed into is different；In addition, meter Shui Liang etc.
Grade can also influence the size of culinary art duration and average heating power to a certain extent, therefore can be according to culinary art mouthfeel and rice
The culinary art duration of the entire cooking process of water level adjustment cooking apparatus, and according to the second heating period of meter Shui Liang level adjustment
Average heating power, boiling stage average heating power and the duration in stage of cooking rice over a slow fire, to optimize cooking for cooking apparatus
It prepares food effect, and then improves the usage experience of user.
According to one embodiment of present invention, the adjustment unit 206 is specifically also used to: adjusting holding for the water suction stage
The partially soft degree positive correlation of continuous duration and the culinary art mouthfeel, adjusts culinary art duration and the institute of the entire cooking process
State the partially soft degree and/or the meter Shui Liang grade positive correlation of culinary art mouthfeel, and adjustment second heating period
Average heating power, the boiling stage average heating power and the duration in the stage of cooking rice over a slow fire and the meter Shui Liang
Grade positive correlation.
Content due to sucking moisture in food materials influences the soft or hard degree of culinary art mouthfeel, the adjustable water suction stage
The partially soft degree positive correlation of duration and culinary art mouthfeel, specifically, when the partially soft degree for cooking mouthfeel is partially soft, control
That makes the corresponding water suction stage continues longer duration, so that food materials fully absorb moisture；When the partially soft degree of culinary art mouthfeel is moderate
When, control the corresponding water suction stage continues moderate duration, so that food materials absorb amount of water；And the degree when culinary art mouthfeel
When partially hard, the long when continuing shorter of corresponding water suction stage is controlled, so that food materials absorb less moisture.By adjusting entire culinary art
The culinary art duration of process and the partially soft degree and the equal positive correlation of meter Shui Liang grade of culinary art mouthfeel, so that guaranteeing to cook
While journey is gone on smoothly, it is half-cooked or well-done to avoid the occurrence of food materials.In addition, being said when meter Shui Liang higher grade
Bright food materials amount is relatively more, therefore can increase the average heating power of the average heating power of the second heating period, boiling stage
With the duration in the stage of cooking rice over a slow fire, the food materials of the different levels in cooking apparatus are heated evenly, food materials are avoided the occurrence of
Half-cooked problem；On the contrary, illustrating that food materials amount is fewer, therefore can reduce for the second heating period when meter Shui Liang lower grade
Average heating power, boiling stage average heating power and the duration in stage of cooking rice over a slow fire, the problem of avoiding the occurrence of spilling.
According to one embodiment of present invention, the culinary art mouthfeel includes partially soft mouthfeel, moderate mouthfeel and partially hard mouthfeel, with
The duration in the partially soft mouthfeel corresponding water suction stage is between 10 minutes to 15 minutes, corresponding with the moderate mouthfeel
Water suction the stage duration be in 15 minutes to 18 minutes between, with continuing for the partially hard mouthfeel corresponding water suction stage
Duration is between 18 minutes to 21 minutes；The culinary art duration of the entire cooking process of the cooking apparatus is in 25 minutes to 50
Between minute；The average heating power of second heating period is between 700 watts to 900 watts；The boiling stage is put down
Equal heating power is between 400 watts to 750 watts；The duration in the stage of cooking rice over a slow fire is between 10 minutes to 15 minutes.
Fig. 3 shows the structural schematic diagram of cooking apparatus according to an embodiment of the invention.
As shown in figure 3, cooking apparatus 300 according to an embodiment of the invention, comprising: such as above-mentioned shown in Fig. 2
Based on the device 200 of mouthfeel control cooking apparatus, i.e. cooking apparatus has the function that data are analyzed.
Fig. 4 shows the structural schematic diagram of terminal according to an embodiment of the invention.
As shown in figure 4, terminal 400 according to an embodiment of the invention, the terminal 400 and the cooking apparatus
300 are connected, and for sending control instruction to the cooking apparatus 300, the terminal 400 includes: to be based on as shown in Figure 2
Mouthfeel controls the device 200 of cooking apparatus, i.e. terminal has a data analysis function, and will analysis structural transmission to cooking apparatus,
It is executed by cooking apparatus, terminal can be smart phone, tablet computer or server etc..
Below in conjunction with Fig. 5 and Fig. 6 technical solution that the present invention will be described in detail.
Fig. 5 shows the schematic block of the system according to an embodiment of the invention based on mouthfeel control cooking apparatus
Figure.
As shown in figure 5, the system according to an embodiment of the invention based on mouthfeel control cooking apparatus, comprising: control
Device 502 processed, for obtaining the mouthfeel and the processing of responsible calendar scheduling of user setting；Temperature sensor 504, for monitoring system temperature
Degree；Heating module 506, the computer heating control for system.Temperature sensor 504 can be set on the upper lid of cooking apparatus.
Specifically, culinary art mouthfeel includes that partially soft mouthfeel, moderate mouthfeel and partially hard mouthfeel, cooking stage include in this embodiment
Water suction stage, the first heating period suspend heating period, the second heating period, boiling stage and cook rice over a slow fire the stage, specific processing stream
Journey is as shown in fig. 6, specific steps include:
Step 602, cooking apparatus enters the water suction stage, obtains the culinary art mouthfeel of user setting, according to culinary art mouthfeel and inhales
The corresponding relationship of water time, by the duration in the stage of absorbing water by t1It is adjusted to t2.Wherein, t1Usually 14 minutes；Preferably,
t2It is as shown in table 1 with the corresponding relationship of mouthfeel:
| Mouthfeel | It is partially soft | It is moderate | It is partially hard |
| 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 the pause heating period, interior at this stage, according to culinary art mouthfeel and meter Shui Liang grade
By the culinary art duration of the entire cooking process of cooking apparatus by t4It is adjusted to t5.Wherein, 45 minutes >=t4>=30 minutes；50 minutes
≥t5>=25 minutes；Meter Shui Liang grade can determine time t according to culinary art mouthfeel and meter Shui Liang grade3It determines, corresponding relationship
It 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 setting mouthfeel is partially soft, meter Shui Liang according to table 2
Grade is 2；When user setting mouthfeel is moderate, meter Shui Liang grade is 1 according to table 2.Wherein, t3It is according to by cooking apparatus
Interior rice aqueous mixtures are heated to predetermined temperature duration experienced.
Step 608, in the second heating period, average heating power is adjusted to by P according to meter Shui Liang grade1, P1With meter Shui Liang
Grade positive correlation.Wherein it is preferred to P1For 700w~900w.
Step 610, in boiling stage, average heating power is adjusted to by P according to meter Shui Liang grade2, P2With meter Shui Liang grade
Positive correlation.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 duration in the stage by t6It is adjusted to t7, t7With rice
Water grade positive correlation.Wherein it is preferred to 15 minutes >=t6>=12 minutes；15 minutes >=t7>=10 minutes.
Adjustment can be calculated in the server above according to the process of culinary art mouthfeel adjustment culinary art control parameter, then passed through
Network downloads in the controller 502 of cooking apparatus；It can also directly go to calculate in the controller of cooking apparatus 502 and adjust.
The adjustment of control parameter in the above-mentioned course of work through this embodiment realizes the practical culinary art effect of cooking apparatus
Fruit can be consistent with the mouthfeel of user setting, be conducive to the experience for promoting user.
The technical scheme of the present invention has been explained in detail above with reference to the attached drawings, and technical solution of the present invention can be according to culinary art mouth
The control parameter of sense and the multiple cooking stages of meter Shui Liang level adjustment cooking apparatus during the cooking process, enables cooking apparatus
It is enough that culinary art food materials are cooked according to control parameter adjusted, it is ensured that the practical culinary art mouthfeel of cooking apparatus is set with user
The mouthfeel set is consistent, and improves the usage experience of user.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (11)
1. a kind of method based on mouthfeel control cooking apparatus characterized by comprising
Obtain the culinary art mouthfeel of user setting；
According to the culinary art mouthfeel and the duration needed for the rice aqueous mixtures in the cooking apparatus reach predetermined temperature is heated, really
Meter Shui Liang grade in the fixed cooking apparatus；
According to the multiple culinary art ranks of cooking apparatus during the cooking process described in the culinary art mouthfeel and the meter Shui Liang level adjustment
The control parameter of section, to optimize the culinary art effect of the cooking apparatus；
The multiple cooking stage include at least the water suction stage, the first heating period, pause the heating period, the second heating period,
It boiling stage and cooks rice over a slow fire the stage, according to cooking apparatus described in the culinary art mouthfeel and the meter Shui Liang level adjustment in cooking process
In multiple cooking stages control parameter the step of specifically include:
The duration in the water suction stage is adjusted according to the culinary art mouthfeel；
According to when the culinary art of the entire cooking process of cooking apparatus described in the culinary art mouthfeel and/or the meter Shui Liang level adjustment
It is long；And
According to the average heating power of the second heating period described in the culinary art mouthfeel and/or the meter Shui Liang level adjustment, institute
State the average heating power and the duration in the stage of cooking rice over a slow fire of boiling stage.
2. the method according to claim 1 based on mouthfeel control cooking apparatus, which is characterized in that according to the culinary art mouth
The step of duration in the sense adjustment water suction stage specifically includes: the duration for adjusting the water suction stage is cooked with described
The partially soft degree positive correlation for mouthfeel of preparing food.
3. the method according to claim 1 based on mouthfeel control cooking apparatus, which is characterized in that according to the culinary art mouth
The step of culinary art duration of the entire cooking process of cooking apparatus described in sense and/or the meter Shui Liang level adjustment, specifically includes:
Adjust the culinary art duration of the entire cooking process and the partially soft degree and/or the meter Shui Liang grade of the culinary art mouthfeel
Positive correlation.
4. the method according to claim 1 based on mouthfeel control cooking apparatus, which is characterized in that according to the meter Shui Liang
The average heating power of the average heating power of second heating period, the boiling stage described in level adjustment and the rank of cooking rice over a slow fire
The step of duration of section, specifically includes:
Adjust the average heating power of second heating period, the average heating power of the boiling stage and the rank of cooking rice over a slow fire
The duration and the meter Shui Liang grade positive correlation of section.
5. the method according to any one of claim 1 to 4 based on mouthfeel control cooking apparatus, which is characterized in that institute
Stating culinary art mouthfeel includes partially soft mouthfeel, moderate mouthfeel and partially hard mouthfeel, with continuing for the partially soft mouthfeel corresponding water suction stage
Duration is between 10 minutes to 15 minutes, and the duration in water suction stage corresponding with the moderate mouthfeel is in 15 minutes extremely
Between 18 minutes, the duration in water suction stage corresponding with the partially hard mouthfeel is between 18 minutes to 21 minutes.
6. the method according to any one of claim 1 to 4 based on mouthfeel control cooking apparatus, which is characterized in that institute
The culinary art duration for stating the entire cooking process of cooking apparatus is between 25 minutes to 50 minutes；
The average heating power of second heating period is between 700 watts to 900 watts；
The average heating power of the boiling stage is between 400 watts to 750 watts；
The duration in the stage of cooking rice over a slow fire is between 10 minutes to 15 minutes.
7. a kind of device based on mouthfeel control cooking apparatus characterized by comprising
Acquiring unit, for obtaining the culinary art mouthfeel of user setting；
Determination unit, for reaching predetermined temperature according to the rice aqueous mixtures in the culinary art mouthfeel and the heating cooking apparatus
Required duration determines the meter Shui Liang grade in the cooking apparatus；
Adjustment unit, during the cooking process for the cooking apparatus according to the culinary art mouthfeel and the meter Shui Liang level adjustment
Multiple cooking stages control parameter, to optimize the culinary art effect of the cooking apparatus；
The multiple cooking stage include at least the water suction stage, the first heating period, pause the heating period, the second heating period,
It boiling stage and cooks rice over a slow fire the stage, the adjustment unit is specifically used for:
The duration that the water suction stage is adjusted according to the culinary art mouthfeel, according to the culinary art mouthfeel and/or the meter Shui
The culinary art duration of the entire cooking process of cooking apparatus described in level adjustment is measured, and for according to the culinary art mouthfeel and/or institute
State average heating power and the institute of the average heating power of the second heating period, the boiling stage described in meter Shui Liang level adjustment
State the duration in the stage of cooking rice over a slow fire.
8. the device according to claim 7 based on mouthfeel control cooking apparatus, which is characterized in that the adjustment unit tool
Body is also used to:
The duration in the water suction stage and the partially soft degree positive correlation of the culinary art mouthfeel are adjusted, is adjusted described whole
The partially soft degree and/or the meter Shui Liang grade positive correlation of the culinary art duration of a cooking process and the culinary art mouthfeel,
And
Adjust the average heating power of second heating period, the average heating power of the boiling stage and the rank of cooking rice over a slow fire
The duration and the meter Shui Liang grade positive correlation of section.
9. the device according to claim 7 or 8 based on mouthfeel control cooking apparatus, which is characterized in that the culinary art mouth
Sense includes partially soft mouthfeel, moderate mouthfeel and partially hard mouthfeel, and the duration in water suction stage corresponding with the partially soft mouthfeel is in
Between 10 minutes to 15 minutes, the duration in water suction stage corresponding with the moderate mouthfeel be in 15 minutes to 18 minutes it
Between, the duration in water suction stage corresponding with the partially hard mouthfeel is between 18 minutes to 21 minutes；
The culinary art duration of the entire cooking process of the cooking apparatus is between 25 minutes to 50 minutes；
The average heating power of second heating period is between 700 watts to 900 watts；
The average heating power of the boiling stage is between 400 watts to 750 watts；
The duration in the stage of cooking rice over a slow fire is between 10 minutes to 15 minutes.
10. a kind of cooking apparatus characterized by comprising being controlled based on mouthfeel as described in any one of claim 7 to 9
The device of cooking apparatus.
11. a kind of terminal, which is characterized in that the terminal is connected with cooking apparatus, controls for sending to the cooking apparatus
System instruction, the terminal include: the device based on mouthfeel control cooking apparatus as described in any one of claim 7 to 9.
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| CN109696841B (en) * | 2017-10-24 | 2020-10-30 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance and cooking control method and device thereof |
| CN110084330B (en) * | 2018-01-25 | 2023-02-28 | 浙江苏泊尔家电制造有限公司 | Method and device for controlling cooking and computer storage medium |
| CN109343382A (en) * | 2018-09-21 | 2019-02-15 | 珠海格力电器股份有限公司 | Cooking apparatus and its control method |
| 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 |
| CN111713954B (en) * | 2019-03-19 | 2022-04-12 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method, apparatus and storage medium |
| CN110558852A (en) * | 2019-08-29 | 2019-12-13 | 九阳股份有限公司 | Cooking control method and cooking appliance |
| CN114504237A (en) * | 2020-11-16 | 2022-05-17 | 浙江苏泊尔家电制造有限公司 | Cooking method, cooking appliance, and computer-readable storage medium |
| CN112507184A (en) * | 2020-12-29 | 2021-03-16 | 珠海优特智厨科技有限公司 | Electronic menu control method and device, storage medium and cooking equipment |
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