CN107319907A - Method, device, cooker and the computer-readable recording medium of cooked rice - Google Patents
Method, device, cooker and the computer-readable recording medium of cooked rice Download PDFInfo
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- CN107319907A CN107319907A CN201710571607.9A CN201710571607A CN107319907A CN 107319907 A CN107319907 A CN 107319907A CN 201710571607 A CN201710571607 A CN 201710571607A CN 107319907 A CN107319907 A CN 107319907A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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Abstract
The invention provides a kind of method of cooked rice, device, cooker and computer-readable recording medium, wherein, this method includes：Obtain the rice amount in cooking container；Mode of heating is determined according to the rice amount, meter Jin Hang heated by loop cycle of the mode of heating；Wherein, the mode of heating stops second scheduled time of heating for first scheduled time of heating.Rice amount is identified by the embodiment of the present invention, target temperature or pressure are gradually approached by the way of gap periods are heated, and maintains certain time, to provide optimal conditions for the formation of rice aroma substance, increase the fragrance of rice.
Description
Technical field
The present invention relates to household electrical appliance technical field, and in particular to a kind of method of cooked rice, device, cooker and
Computer-readable recording medium.
Background technology
Rice is one of maximum staple food of our people's consumption figure, as the improvement of people's living standards, people are to rice
The new demand of quality is not only embodied in the aspect for wrapping up in abdomen of being cooked, but proposes higher requirement.The palatability of rice is by perhaps
The organoleptic properties of multifactor influence, wherein rice, especially rice local flavor, directly affect the favorable rating of consumer.Rice
Flavor components be to be mixed by some complicated volatile materials, and more than the 200 kinds of volatile ingredient detected in rice
In, in addition to 2- acetyl group -1- pyrrolins, neither one compound has a characteristic chicken flavor of rice, and 2- acetyl group -1- pyrrolins
With " puffed rice taste ", the odor characteristics can be identified by intuitively smelling.
In rice cooking process, the forming feature of odoring substance mainly has Maillard reaction, fat oxidation and thermal degradation.Rice
The generation of meal odoring substance and release are influenceed by many factors, such as amount of water, puffed wheat, cooking methods and are cooked rice over a slow fire, wherein cooking
Stepwise heating temperature of preparing food and heat time are particularly important.
The content of the invention
In view of this, can the embodiments of the invention provide a kind of method of cooked rice, device, cooker and computer
Storage medium is read, to solve the fragrance for how lifting rice so that the problem of rice is tastier.
Therefore, the embodiments of the invention provide following technical scheme：
First aspect present invention there is provided a kind of method of cooked rice, including：Obtain the rice amount in cooking container；Root
Mode of heating is determined according to the rice amount, meter Jin Hang is heated by loop cycle of the mode of heating；Wherein, the mode of heating
Stop second scheduled time of heating for first scheduled time of heating.
Alternatively, mode of heating is determined according to the rice amount, meter Jin Hang heated by loop cycle of the mode of heating
Including：When the rice amount is less than or equal to predetermined threshold, rice is heated to first using the first mode of heating as loop cycle
Temperature range, when the rice amount is more than the predetermined threshold, rice is heated to by loop cycle of the second mode of heating described in
First temperature range；Wherein, first mode of heating stops the 4th scheduled time of heating for the 3rd scheduled time of heating, described
Second mode of heating stops the 6th scheduled time of heating for the 5th scheduled time of heating；Meter Jin Hang is added with the 3rd mode of heating
Heat so that the temperature of rice maintains second temperature scope, wherein, hold time as first time period, the 3rd mode of heating
Stop the 8th scheduled time of heating for the 7th scheduled time of heating.
Alternatively, first temperature range is 120 DEG C -150 DEG C；The second temperature scope is 110 DEG C -150 DEG C.
Alternatively, when the rice amount is more than the predetermined threshold, by loop cycle of the second mode of heating by meter Jia Re
After to first temperature range, before being heated with the 3rd mode of heating to meter Jin Hang, in addition to：With the 4th mode of heating pair
Meter Jin Hang is heated so that the temperature of rice maintains the 3rd temperature range；Wherein, hold time as second time period, the described 4th
Mode of heating stops the tenth scheduled time of heating for the 9th scheduled time of heating.
Alternatively, the 3rd temperature range is 120 DEG C -160 DEG C.
Alternatively, when the rice amount is less than or equal to predetermined threshold, by loop cycle of the first mode of heating by rice
The first temperature range is heated to, when the rice amount is more than the predetermined threshold, by loop cycle of the second mode of heating by rice
It is heated to before first temperature range, in addition to：Meter Jin Hang is heated with the 5th mode of heating；Wherein, the heat time is
3rd period, the 5th mode of heating stops the 12nd scheduled time of heating for the 11st scheduled time of heating；Obtain and work as
The temperature of preceding rice；The temperature of the current rice and the first predetermined temperature are compared；Be more than in the temperature of the current rice or
When person is equal to first predetermined temperature, determine that the rice amount is less than or equal to the predetermined threshold, in the current rice
When temperature is less than first predetermined temperature, determine that the rice amount is more than the predetermined threshold.
Alternatively, the 3rd period is 2-10min, and first predetermined temperature is 70 DEG C -90 DEG C.
Alternatively, before the rice amount obtained in cooking container, in addition to：Rice is heated to the second predetermined temperature.
Second aspect of the present invention there is provided a kind of device of cooked rice, including：Acquisition module, holds for obtaining culinary art
Rice amount in device；First heating module, for determining mode of heating according to the rice amount, using the mode of heating as loop cycle
Meter Jin Hang is heated；Wherein, the mode of heating stops second scheduled time of heating for first scheduled time of heating.
Alternatively, first heating module includes：First heating unit, it is pre- for being less than or equal in the rice amount
When determining threshold value, rice is heated to the first temperature range by loop cycle of the first mode of heating, is more than in the rice amount described pre-
When determining threshold value, rice is heated to first temperature range by loop cycle of the second mode of heating；Wherein, first heating
Mode stops the 4th scheduled time of heating for the 3rd scheduled time of heating, and second mode of heating is the 5th scheduled time of heating
Stop the 6th scheduled time of heating；Second heating unit, for being heated with the 3rd mode of heating to meter Jin Hang so that the temperature of rice
Second temperature scope is maintained, wherein, hold time as first time period, the 3rd mode of heating is the pre- timing of heating the 7th
Between stop heating the 8th scheduled time.
Alternatively, first temperature range is 120 DEG C -150 DEG C；The second temperature scope is 110 DEG C -150 DEG C.
Alternatively, first heating module also includes：3rd heating unit, in first heating unit with
Two mode of heatings are that rice is heated to after first temperature range by loop cycle, are added in second heating unit with the 3rd
Before hot mode is heated to meter Jin Hang, meter Jin Hang is heated with the 4th mode of heating so that the temperature of rice maintains the 3rd temperature
Scope；Wherein, hold time as second time period, the 4th mode of heating stops heating the tenth for the 9th scheduled time of heating
The scheduled time.
Alternatively, the 3rd temperature range is 120 DEG C -160 DEG C.
Third aspect present invention there is provided a kind of cooker, including：At least one processor；And with it is described at least
The memory of one processor communication connection；Wherein, the memory storage have can by the instruction of one computing device,
The instruction is by least one described computing device, so that any of the above-described described culinary art of at least one described computing device
The method of rice.
Fourth aspect present invention is stored thereon with computer instruction there is provided a kind of computer-readable recording medium, and this refers to
Any of the above-described described cooked rice is realized in order method when being executed by processor.
Technical scheme of the embodiment of the present invention, has the following advantages that：
The embodiments of the invention provide a kind of method of cooked rice, device, cooker and computer-readable storage medium
Matter, wherein, this method includes：Obtain the rice amount in cooking container；Mode of heating is determined according to the rice amount, using the mode of heating as
Loop cycle is heated to meter Jin Hang；Wherein, the mode of heating stops second scheduled time of heating for first scheduled time of heating.It is logical
Cross the embodiment of the present invention and identify rice amount, target temperature or pressure are gradually approached by the way of gap periods are heated, and tie up
Certain time is held, optimal conditions is provided for the formation of rice aroma substance, increases the fragrance of rice.
Brief description of the drawings
, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical scheme of the prior art
The accompanying drawing used required in embodiment or description of the prior art is briefly described, it should be apparent that, in describing below
Accompanying drawing is some embodiments of the present invention, for those of ordinary skill in the art, before creative work is not paid
Put, other accompanying drawings can also be obtained according to these accompanying drawings.
Fig. 1 is the flow chart of the method for cooked rice according to embodiments of the present invention；
Fig. 2 is another flow chart of the method for cooked rice according to embodiments of the present invention；
Fig. 3 is the structured flowchart of cooked rice device according to embodiments of the present invention；
Fig. 4 is the hardware architecture diagram of cooking equipment provided in an embodiment of the present invention.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention
In accompanying drawing, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is
A part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those skilled in the art are not having
There is the every other embodiment made and obtained under the premise of creative work, belong to the scope of protection of the invention.
A kind of method of cooked rice is provided in the present embodiment, applied to cooking equipment, such as electric cooker, electric cooker
Or pressure cooker etc., Fig. 1 is the flow chart of the method for cooked rice according to embodiments of the present invention, as shown in figure 1, the flow is included such as
Lower step：
Step S101, obtains the rice amount in cooking container；Obtaining the mode of the rice amount in cooking container can be included a lot
Kind, for example in one alternate embodiment, it can directly claim rice output by cooking container, in another alternative embodiment,
After the meter Jia Re certain times in cooking container, Current Temperatures are gathered, when Current Temperatures are more than design temperature, illustrate to work as
Preceding rice amount is less, Current Temperatures be more than design temperature when, illustrate that current rice amount is more, thus the rice in cooking container is measured into
The general estimation of row.
Step S102, mode of heating is determined according to the rice amount, and meter Jin Hang is heated by loop cycle of the mode of heating；Its
In, the mode of heating stops second scheduled time of heating for first scheduled time of heating, and the mode of heating is similar to dutycycle
Concept, that is to say, that dutycycle X is determined according to the rice amount:Y, with dutycycle X:Y is heated to meter Jin Hang；Wherein, dutycycle
X:Y represents that heating stops heating Y seconds in X seconds.
By above-mentioned steps, rice amount is identified first, and target temperature is gradually approached by the way of gap periods are heated
Or pressure, and maintain certain time, to provide optimal conditions for the formation of rice aroma substance, increase the fragrance of rice.
Above-mentioned steps S102 is related to determines mode of heating according to rice amount, is loop cycle to meter Jin Hang using the mode of heating
Heating, specifically, when rice amount is less than or equal to predetermined threshold, the is heated to by loop cycle of the first mode of heating by rice
One temperature range, when rice amount is more than the predetermined threshold, the first temperature is heated to by loop cycle of the second mode of heating by rice
Scope；Wherein, the first mode of heating is to stop the 3rd scheduled time of heating the 4th scheduled time of heating, and the second mode of heating is to add
Hot 5th scheduled time stops the 6th scheduled time of heating, and the 3rd scheduled time was less than the 5th scheduled time, the 4th pre- timing
Between be more than the 6th scheduled time.That is, when rice amount is less than or equal to predetermined threshold, it is short by one using the heat time
A bit, stop heat time longer mode to heat meter Jin Hang, when rice amount is more than predetermined threshold, using heat time length one
A bit, stop heat time shorter mode to heat meter Jin Hang, to ensure that the formation for rice aroma substance is provided most preferably
Condition, increases the fragrance of rice.Wherein, above-mentioned predetermined threshold can be flexibly configured according to actual conditions.By meter Jia Re
After to above-mentioned first temperature range, meter Jin Hang is heated with the 3rd mode of heating so that the temperature of rice maintains second temperature
Scope, wherein, hold time as first time period, it is pre- that the 3rd mode of heating stops heating the 8th for the 7th scheduled time of heating
Fix time.Alternatively, the first temperature range is 120 DEG C -150 DEG C, and second temperature scope is 110 DEG C -150 DEG C.Need explanation
It is that above-mentioned first temperature range and second temperature scope do not have not just for the sake of clearly describing the present embodiment to the present invention
Work as restriction.
When rice amount is more than predetermined threshold, rice is heated to first temperature range by loop cycle of the second mode of heating
Afterwards, before being heated with the 3rd mode of heating to meter Jin Hang, because rice amount is more, in order to which the air pressure ensured in cooking equipment reaches
Certain pressure value, continues to heat meter Jin Hang with the 4th mode of heating so that the temperature of rice maintains the 3rd temperature range；Its
In, hold time as second time period, the 4th mode of heating stops the tenth scheduled time of heating for the 9th scheduled time of heating.
Alternatively, the 3rd temperature range is 120 DEG C -160 DEG C.3rd temperature range is used for the purpose of clearly describing the present embodiment, and
There is not improper restriction to the present invention.To increase the fragrance of rice.
It is related to the rice amount obtained in cooking container in above-mentioned steps S101, in one alternate embodiment, in the rice amount
During less than or equal to predetermined threshold, rice is heated to the first temperature range by loop cycle of the first mode of heating, in rice amount
During more than the predetermined threshold, rice is heated to before the first temperature range by loop cycle of the second mode of heating, with slender acanthopanax
Hot mode is heated to meter Jin Hang；Wherein, the heat time was the 3rd period, and the 5th mode of heating is the 11st scheduled time of heating
Stop the 12nd scheduled time of heating；Obtain the temperature of current rice；The temperature of current rice is compared with the first predetermined temperature,
When the temperature of current rice is more than or equal to first predetermined temperature, illustrate that heating is very fast, at this moment determination rice amount be less than or
Equal to the predetermined threshold, when the temperature of current rice is less than the first predetermined temperature, illustrate that heating is slower, it is determined that rice amount is pre- more than this
Determine threshold value.Alternatively, the 3rd period was 2-10min, and first predetermined temperature is 70 DEG C -90 DEG C.That is, heating one
After the section time, rice amount is judged according to the temperature of collection.
In order to further increase the fragrance of rice, in one alternate embodiment, there is the process of a puffed wheat first, by rice
It is heated to the second predetermined temperature so that the grain of rice enters the starting of immersion water suction phase temperature unanimously under varying environment temperature conditionss,
Effectively evade influence of the environmental temperature fluctuation to temperature rise.
Illustrated with reference to a specific alternative embodiment.Wherein, dutycycle X:Y --- heating stops adding for X seconds
It is hot Y seconds.High temperature is maintained --- and when bottom temp has reached setting value, skin temperature is not up to setting value, takes certain dutycycle
X:Y is heated, i.e., when temperature is less than design temperature lower limit, with dutycycle X:Y is heated；When temperature is higher than the design temperature upper limit
When, then stop heating.
As shown in Fig. 2 being first heated to design temperature T1 (equivalent to above-mentioned second predetermined temperature) so that in varying environment temperature
Under the conditions of degree, the grain of rice enters immersion water suction phase temperature starting point unanimously, then with dutycycle X1:Y1 is (equivalent to the above-mentioned 5th heating
Mode) heating set time △ t1 (equivalent to above-mentioned 3rd period), soak water suction rice amount and judge stage end temp for T2
(equivalent to the temperature of above-mentioned current rice), design temperature T3 (equivalent to above-mentioned first predetermined temperature).T1 is puffed wheat lowest temperature,
Preferred scope is 40-70 DEG C；T2 is actual puffed wheat end temp；T3 is puffed wheat temperature upper limit, and preferred scope is 70-90 DEG C；△
T1 is the puffed wheat time, and preferred scope is 2-10min.Rice is in digestion process, particularly 40-60 DEG C of this stage, reduction
The compositions such as sugar, oligosaccharide, aspartic acid and glutamic acid are slowly enriched with, and Maillard reaction occurs for glucide and amino acid, simultaneously
Thermal degradation occurs for part rice composition.
After puffed wheat terminates, into the increasing temperature and pressure stage, if T2 >=T3, show that bottom temp rises very fast, then accounted for smaller
Sky compares X2:Y2 (equivalent to above-mentioned first mode of heating) is heated to design temperature T4 (equivalent to above-mentioned first temperature range)；If
T2 ＜ T3, are judged as rice amount, then with compared with big space rate X3:Y3 (equivalent to the second mode of heating) is heated to design temperature T4,
T4 preferred scopes are 120-150 DEG C.If rice amount is larger during culinary art, because grain of rice absorption moisture is more, it is necessary to the heat of supply
More, during increasing temperature and pressure, temperature rises slowly, and the vapor of generation is not enough to reach setup pressure value, such case
Down, it is necessary to carry out high temperature maintenance.High temperature maintenance stage dutycycle X4:Y4 (equivalent to above-mentioned 4th mode of heating) maintains temperature
In design temperature scope [T5, T6] (equivalent to above-mentioned 3rd temperature range), the △ t2 that hold time are (equivalent to above-mentioned second time
Section), T5 is that high temperature maintains lowest temperature, and preferred scope is 120-160 DEG C；T6 is that high temperature maintains temperature upper limit, and preferred scope is
120-160 DEG C, △ t2 preferred scopes are 10-40min.
High temperature is held time to then into the pressure maintenance stage, this stage is that the fragrance matters such as boiling rice volatile matter dissipate
Hair period, suitable temperature and time can increase rice aroma, with dutycycle X5:Y5 (equivalent to above-mentioned 3rd mode of heating) is tieed up
Temperature range [T7, T8] (equivalent to above-mentioned second temperature scope) is held, T7 is lowest temperature, and T8 is temperature upper limit, and T7, T8 are preferred
Scope is 110-150 DEG C, is held time to set dwell time △ t3 (equivalent to above-mentioned first time period), △ t3 can be according to individual
The soft or hard preference of rice is adjusted people.This stage terminates, and can carry out automatic or manual exhaust pressure relief, and culinary art is completed.
During exhaust pressure relief, " the rice krispies fragrance of a flower " can be substantially smelt, and rice gives off a strong fragrance.
A kind of device of cooked rice is additionally provided in the present embodiment, and the device is used to realize above-described embodiment and preferred
Embodiment, had carried out repeating no more for explanation.As used below, term " module " can realize predetermined function
The combination of software and/or hardware.Although the device described by following examples is preferably realized with software, hardware, or
The realization of the combination of person's software and hardware is also that may and be contemplated.
Fig. 3 is the structured flowchart of cooked rice device according to embodiments of the present invention, as shown in figure 3, including：Acquisition module
31, for obtaining the rice amount in cooking container；First heating module 32, for determining mode of heating according to the rice amount, with this plus
Hot mode is that loop cycle is heated to meter Jin Hang；Wherein, the mode of heating is pre- for the stopping heating second of first scheduled time of heating
Fix time.
Alternatively, first heating module includes：First heating unit, for being less than or equal to predetermined threshold in the rice amount
During value, rice is heated to the first temperature range by loop cycle of the first mode of heating, when the rice amount is more than the predetermined threshold,
Rice is heated to first temperature range by loop cycle of the second mode of heating；Wherein, first mode of heating is heating the
Three scheduled times stopped the 4th scheduled time of heating, and it is pre- that second mode of heating stops heating the 6th for the 5th scheduled time of heating
Fix time, the 3rd scheduled time was less than for the 5th scheduled time, the 4th scheduled time was more than for the 6th scheduled time；Second
Heating unit, for being heated with the 3rd mode of heating to meter Jin Hang so that the temperature of rice maintains second temperature scope, wherein,
Hold time as first time period, the 3rd mode of heating stops the 8th scheduled time of heating for the 7th scheduled time of heating.
Alternatively, first temperature range is 120 DEG C -150 DEG C；The second temperature scope is 110 DEG C -150 DEG C.
Alternatively, first heating module also includes：3rd heating unit, for adding in first heating unit with second
Hot mode is that rice is heated to after first temperature range by loop cycle, in second heating unit with the 3rd mode of heating pair
Before meter Jin Hang heating, meter Jin Hang is heated with the 4th mode of heating so that the temperature of rice maintains the 3rd temperature range；Its
In, hold time as second time period, the 4th mode of heating stops the tenth scheduled time of heating for the 9th scheduled time of heating.
Alternatively, the 3rd temperature range is 120 DEG C -160 DEG C.
Cooked rice device in the present embodiment is presented in the form of functional unit, and unit here refers to ASIC electricity
Road, performs one or more softwares or the processor and memory of fixed routine, and/or other can provide the device of above-mentioned functions
Part.
The further function description of above-mentioned modules is identical with above-mentioned correspondence embodiment, will not be repeated here.
Referring to Fig. 4, Fig. 4 is the hardware architecture diagram for the cooking equipment that alternative embodiment of the present invention is provided, such as Fig. 4 institutes
Show, the terminal can include：At least one processor 401, such as CPU (Central Processing Unit, center processing
Device), at least one communication interface 403, memory 404, at least one communication bus 402.Wherein, communication bus 402 is used for real
Connection communication between these existing components.Wherein, communication interface 403 can include display screen (Display), keyboard
(Keyboard), optional communication interface 403 can also include wireline interface, the wave point of standard.Memory 404 can be high
Fast RAM memory (Ramdom Access Memory, effumability random access memory) or non-labile deposit
Reservoir (non-volatile memory), for example, at least one magnetic disk storage.Memory 404 optionally can also be at least
One be located remotely from aforementioned processor 401 storage device.Wherein processor 401 can be stored with device described in conjunction with Figure 3
Batch processing code is stored in device 404, and processor 401 calls the program code stored in memory 404, for performing one
The method for planting cooked rice, i.e., for performing such as the method for the cooked rice in Fig. 1 and Fig. 2 embodiments.
Wherein, communication bus 402 can be Peripheral Component Interconnect standard (peripheral component
Interconnect, abbreviation PCI) bus or EISA (extended industry standard
Architecture, abbreviation EISA) bus etc..Communication bus 402 can be divided into address bus, data/address bus, controlling bus etc..
For ease of representing, only represented in Fig. 4 with a thick line, it is not intended that only one bus or a type of bus.
Wherein, memory 404 can include volatile memory (English：Volatile memory), such as arbitrary access
Memory (English：Random-access memory, abbreviation：RAM)；Memory can also include nonvolatile memory (English
Text：Non-volatile memory), such as flash memory (English：Flash memory), hard disk (English：hard disk
Drive, abbreviation：HDD) or solid state hard disc (English：Solid-state drive, abbreviation：SSD)；Memory 404 can also be wrapped
Include the combination of the memory of mentioned kind.
Wherein, processor 401 can be central processing unit (English：Central processing unit, abbreviation：
CPU), network processing unit (English：Network processor, abbreviation：NP) or CPU and NP combination.
Wherein, processor 401 can further include hardware chip.Above-mentioned hardware chip can be application specific integrated circuit
(English：Application-specific integrated circuit, abbreviation：ASIC), PLD (English：
Programmable logic device, abbreviation：PLD) or its combination.Above-mentioned PLD can be CPLD
(English：Complex programmable logic device, abbreviation：CPLD), field programmable gate array (English：
Field-programmable gate array, abbreviation：FPGA), GAL (English：generic array
Logic, abbreviation：GAL) or its any combination.
Alternatively, memory 404 is additionally operable to storage program instruction.Processor 401 can be instructed with caller, be realized such as this
Apply for the method for the cooked rice shown in Fig. 1 and 2 embodiments.
Although being described in conjunction with the accompanying embodiments of the invention, those skilled in the art can not depart from the present invention
Spirit and scope in the case of various modification can be adapted and modification, such modifications and variations are each fallen within by appended claims institute
Within the scope of restriction.
Claims (15)
1. a kind of method of cooked rice, it is characterised in that including：
Obtain the rice amount in cooking container；
Mode of heating is determined according to the rice amount, meter Jin Hang heated by loop cycle of the mode of heating；Wherein, it is described to add
Hot mode stops second scheduled time of heating for first scheduled time of heating.
2. according to the method described in claim 1, it is characterised in that determine mode of heating according to the rice amount, with the heating
Mode is that loop cycle includes to meter Jin Hang heating：
When the rice amount is less than or equal to predetermined threshold, rice is heated to the first temperature by loop cycle of the first mode of heating
Scope is spent, when the rice amount is more than the predetermined threshold, rice is heated to described the by loop cycle of the second mode of heating
One temperature range；Wherein, first mode of heating stops the 4th scheduled time of heating for the 3rd scheduled time of heating, and described the
Two mode of heatings stop the 6th scheduled time of heating for the 5th scheduled time of heating；
With the 3rd mode of heating to meter Jin Hang heat so that the temperature of rice maintains second temperature scope, wherein, hold time for
First time period, the 3rd mode of heating stops the 8th scheduled time of heating for the 7th scheduled time of heating.
3. method according to claim 2, it is characterised in that first temperature range is 120 DEG C -150 DEG C；Described
Two temperature ranges are 110 DEG C -150 DEG C.
4. method according to claim 2, it is characterised in that when the rice amount is more than the predetermined threshold, with second
Mode of heating is that rice is heated to after first temperature range by loop cycle, and it is heated to meter Jin Hang with the 3rd mode of heating
Before, in addition to：
Meter Jin Hang is heated with the 4th mode of heating so that the temperature of rice maintains the 3rd temperature range；Wherein, hold time for
Second time period, the 4th mode of heating stops the tenth scheduled time of heating for the 9th scheduled time of heating.
5. method according to claim 4, it is characterised in that the 3rd temperature range is 120 DEG C -160 DEG C.
6. method according to claim 2, it is characterised in that when the rice amount is less than or equal to predetermined threshold, with
First mode of heating is that rice is heated to the first temperature range by loop cycle, when the rice amount is more than the predetermined threshold, with
Second mode of heating is that rice is heated to before first temperature range by loop cycle, in addition to：
Meter Jin Hang is heated with the 5th mode of heating；Wherein, the heat time was the 3rd period, and the 5th mode of heating is to add
Hot 11st scheduled time stops the 12nd scheduled time of heating；
Obtain the temperature of current rice；
The temperature of the current rice and the first predetermined temperature are compared；
When the temperature of the current rice is more than or equal to first predetermined temperature, determine that the rice amount is less than or equal to
The predetermined threshold, when the temperature of the current rice is less than first predetermined temperature, determines that the rice amount is more than described pre-
Determine threshold value.
7. method according to claim 6, it is characterised in that the 3rd period is 2-10min, described first makes a reservation for
Temperature is 70 DEG C -90 DEG C.
8. according to any described method in claim 1 to 7, it is characterised in that the rice in the acquisition cooking container measures it
Before, in addition to：
Rice is heated to the second predetermined temperature.
9. a kind of device of cooked rice, it is characterised in that including：
Acquisition module, for obtaining the rice amount in cooking container；
First heating module, for determining mode of heating according to the rice amount, is entered using the mode of heating as loop cycle to rice
Row heating；Wherein, the mode of heating stops second scheduled time of heating for first scheduled time of heating.
10. device according to claim 9, it is characterised in that first heating module includes：
First heating unit, for when the rice amount is less than or equal to predetermined threshold, being followed by the cycle of the first mode of heating
Rice is heated to the first temperature range by ring, when the rice amount is more than the predetermined threshold, is followed by the cycle of the second mode of heating
Rice is heated to first temperature range by ring；Wherein, first mode of heating stops heating for the 3rd scheduled time of heating
4th scheduled time, second mode of heating stops the 6th scheduled time of heating for the 5th scheduled time of heating；
Second heating unit, for being heated with the 3rd mode of heating to meter Jin Hang so that the temperature of rice maintains second temperature model
Enclose, wherein, hold time as first time period, it is pre- that the 3rd mode of heating stops heating the 8th for the 7th scheduled time of heating
Fix time.
11. device according to claim 10, it is characterised in that first temperature range is 120 DEG C -150 DEG C；It is described
Second temperature scope is 110 DEG C -150 DEG C.
12. device according to claim 10, it is characterised in that first heating module also includes：
3rd heating unit, it is described for being heated to rice by loop cycle of the second mode of heating in first heating unit
After first temperature range, before second heating unit is heated with the 3rd mode of heating to meter Jin Hang, with the 4th heating
Mode is heated to meter Jin Hang so that the temperature of rice maintains the 3rd temperature range；Wherein, hold time as second time period, institute
State the 4th mode of heating and stop the tenth scheduled time of heating for the 9th scheduled time of heating.
13. device according to claim 12, it is characterised in that the 3rd temperature range is 120 DEG C -160 DEG C.
14. a kind of cooker, it is characterised in that including：At least one processor；And it is logical with least one described processor
Believe the memory of connection；Wherein, have can be by the instruction of one computing device for the memory storage, and the instruction is by institute
At least one computing device is stated, so that any described culinary art rice at least one computing device claim 1-8
The method of meal.
15. a kind of computer-readable recording medium, is stored thereon with computer instruction, it is characterised in that the instruction is by processor
The method that any described cooked rice in claim 1-8 is realized during execution.
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| CN110269518A (en) * | 2018-03-15 | 2019-09-24 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method and culinary art control device, storage medium and cooking equipment |
| CN111713957A (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, cooking equipment and computer readable storage medium |
| CN112806826A (en) * | 2019-11-15 | 2021-05-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance and control method thereof |
| CN113261855A (en) * | 2021-05-31 | 2021-08-17 | 珠海格力电器股份有限公司 | Electric cooker control method and device, storage medium and electric cooker |
| CN114052461A (en) * | 2020-07-31 | 2022-02-18 | 佛山市顺德区美的电热电器制造有限公司 | Control method, control device, food processing appliance, and computer storage medium |
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| CN112806826A (en) * | 2019-11-15 | 2021-05-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance and control method thereof |
| CN114052461A (en) * | 2020-07-31 | 2022-02-18 | 佛山市顺德区美的电热电器制造有限公司 | Control method, control device, food processing appliance, and computer storage medium |
| CN114747933A (en) * | 2021-01-12 | 2022-07-15 | 杭州九阳小家电有限公司 | Pressure cooking appliance and control method thereof |
| CN114747933B (en) * | 2021-01-12 | 2024-04-02 | 杭州九阳小家电有限公司 | Pressure cooking appliance and control method thereof |
| CN113261855A (en) * | 2021-05-31 | 2021-08-17 | 珠海格力电器股份有限公司 | Electric cooker control method and device, storage medium and electric cooker |
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Application publication date: 20171107 |