CN108415310B - Cooking control method and device and cooker - Google Patents
Cooking control method and device and cooker Download PDFInfo
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- CN108415310B CN108415310B CN201710070783.4A CN201710070783A CN108415310B CN 108415310 B CN108415310 B CN 108415310B CN 201710070783 A CN201710070783 A CN 201710070783A CN 108415310 B CN108415310 B CN 108415310B
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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
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
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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
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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Abstract
The invention discloses a cooking control method and device and a cooker, wherein the method comprises the following steps: detecting food material information when the cooking appliance completes cooking, the food material information comprising a type of food material; determining the heat preservation temperature of the food material after cooking according to the food material information; formulating a heat preservation strategy for preserving heat of the cooked food materials by the cooking appliance according to the heat preservation temperature; and controlling the working state of the cooking appliance during heat preservation of the food materials according to the heat preservation strategy.
Description
Technical Field
The invention relates to the household appliance technology, in particular to a cooking control method and device and a cooker.
Background
The household cooking devices such as small household appliances such as an electric cooker, an electric pressure cooker and an induction cooker generally have a heat preservation function, the heat preservation function can enter a heat preservation state after cooking is finished, and the automatic cooking mode is popular with users due to the fact that burden of the users can be reduced. However, the heat preservation temperature is a fixed value at present, and the heat preservation cannot be maintained according to the suitable temperature of different food materials.
Disclosure of Invention
In view of this, embodiments of the present invention provide a cooking control method and apparatus, and a cooking device, to solve at least one problem in the prior art, which can maintain a thermal insulation according to suitable temperatures of different food materials, so as to ensure freshness and nutrition of the food materials.
The technical scheme of the embodiment of the invention is realized as follows:
in one aspect, an embodiment of the present invention provides a cooking control method, where the method includes:
detecting food material information when the cooking appliance completes cooking, the food material information comprising a type of food material;
determining the heat preservation temperature of the food material after cooking according to the food material information;
formulating a heat preservation strategy for preserving the heat of the cooked food materials by the cooking appliance according to the heat preservation temperature;
and controlling the working state of the cooking appliance during heat preservation of the food materials according to the heat preservation strategy.
In another aspect, an embodiment of the present invention provides a cooking control apparatus, including a detection unit, a first determination unit, a second determination unit, and a control unit, wherein:
the detection unit is used for detecting food material information when the cooking appliance finishes cooking, and the food material information comprises the type of food material;
the first determining unit is used for determining the heat preservation temperature of the food material after cooking according to the food material information;
the second determining unit is used for formulating a heat preservation strategy for preserving heat of the cooked food materials by the cooking appliance according to the heat preservation temperature;
and the control unit is used for controlling the working state of the cooking appliance during heat preservation of the food materials according to the heat preservation strategy.
In another aspect, an embodiment of the present invention provides a cooking device, including a cooking pot, a temperature sensor, and a processor, where the processor is configured to:
detecting food material information when the cooking appliance completes cooking, the food material information comprising a type of food material;
determining the heat preservation temperature of the food material after cooking according to the food material information;
formulating a heat preservation strategy for preserving the heat of the cooked food materials by the cooking appliance according to the heat preservation temperature;
and controlling the working state of the cooking appliance during heat preservation of the food materials according to the heat preservation strategy.
The embodiment of the invention provides a cooking control method and device and a cooker, wherein the method comprises the following steps: detecting food material information when the cooking appliance completes cooking, the food material information comprising a type of food material; determining the heat preservation temperature of the food material after cooking according to the food material information; formulating a heat preservation strategy for preserving the heat of the cooked food materials by the cooking appliance according to the heat preservation temperature; controlling the working state of the cooking appliance during heat preservation of food materials according to a heat preservation strategy; therefore, heat preservation can be maintained according to the suitable temperatures of different food materials, and therefore freshness and nutrition of the food materials are guaranteed.
Drawings
Fig. 1 is a first schematic flow chart illustrating a cooking control method according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of a second implementation flow of the cooking control method according to the embodiment of the invention;
FIG. 3 is a first schematic diagram illustrating a cooking control apparatus according to an embodiment of the present invention;
FIG. 4 is a schematic diagram of a flow chart of a cooking control method according to an embodiment of the invention;
FIG. 5 is a schematic diagram of a second exemplary embodiment of a cooking control device;
fig. 6 is a schematic view of the structure of a cooking device according to an embodiment of the present invention.
Detailed Description
The technical solution of the present invention is further elaborated below with reference to the drawings and the specific embodiments.
In order to solve the foregoing technical problem, an embodiment of the present invention provides a cooking control method, which is applied to a cooking appliance (utensil), and the functions implemented by the method can be implemented by a processor in the cooking appliance calling a program code, but the program code can be stored in a computer storage medium, and the cooking appliance at least includes a processor and a storage medium. The cooking device may be various types of household cooking appliances with information processing capability in the process of the specific embodiment, for example, the electronic device may include a dumpling steamer, an electric cooker, an electromagnetic oven, a microwave oven, a pressure cooker, and the like.
Fig. 1 is a first schematic flow chart illustrating an implementation process of a cooking control method according to an embodiment of the present invention, as shown in fig. 1, the method includes:
step S101, detecting food material information when the cooking appliance finishes cooking, wherein the food material information comprises the type of food materials;
here, the method further includes: and judging whether the cooker is in the process of reserving, and if so, detecting whether the cooking is finished. When the user selects the reservation function (for example, the user presses a switch of the reservation function), the cooker receives the operation of the user, and the reservation function is enabled, that is, the cooker is in the process of reservation, for example, the user performs the setting of the reservation function at 7 am: the reserved cooking function is a soup cooking function, the reserved finishing time is 7 pm (7 pm for a user to finish cooking soup, namely the user can eat rice), and the total time for cooking soup is 2 hours.
Here, in the implementation process, the type of the food in the cooker may be input by the user (including user selection) or may be automatically recognized by the cooker. The automatic identification of the cooking device can be realized by various methods, for example, an image acquisition sensor is arranged in the cooking device, the image of the food material is acquired by the image acquisition sensor, and the acquired image of the food material is analyzed to obtain the type of the food material. Since the types of common cooking food materials are not many, the type reliability of the food materials obtained by image analysis is high.
Step S102, determining the heat preservation temperature of the food material after cooking according to the food material information;
here, the heat preservation of the food material according to the heat preservation temperature includes: after cooking is finished, the food is not heated; after a preset first time period, detecting the temperature of the food, and judging whether the temperature of the food is greater than the heat preservation temperature; if the temperature of the food is higher than the heat preservation temperature, the food is not heated, and after a preset first time period, the temperature of the food is detected until the food maintains the heat preservation temperature; and if the temperature of the food is less than the heat preservation temperature, heating the food, and detecting the temperature of the food after a preset second time period until the food maintains the heat preservation temperature. Wherein the first time period may be the same as or different from the second time period, and in implementation, the first time period or the second time period may be set to 2 (min) minutes or 5 minutes. In the implementation process, the cooking device further comprises one or more temperature sensors besides the cooking pot body for containing food materials, for example, when one temperature sensor is arranged, the temperature sensor can be arranged in the cooking pot body and used for sensing the internal environment temperature when the food materials are not cooked and the cooking temperature when the food materials are cooked; when the temperature sensor includes two or more than two, the temperature sensor may be disposed outside the cooking pot body in addition to the cooking pot body, for sensing the temperature of the external environment. The holding temperature in this embodiment may be measured by a temperature sensor in the cooking pot body.
Step S103, formulating a heat preservation strategy for preserving heat of the cooked food material by the cooking appliance according to the heat preservation temperature;
and step S104, controlling the working state of the cooking appliance during heat preservation of the food materials according to the heat preservation strategy.
Here, for example, if the keeping temperature is T degrees celsius, the generated keeping strategy is the operating state of the heating component and/or the cooling component of the cooking appliance, so as to control the temperature of the food material within a proper range.
In other embodiments of the present invention, the determining the insulation temperature of the food material after the cooking is completed according to the food material information includes: and searching a preset relation list according to the type of the food material to obtain the heat preservation temperature. Wherein the relationship list is used to indicate at least any one of the following temperatures: the heat preservation temperature of the rice is 70-76 ℃, the heat preservation temperature of the yoghourt is 42 ℃, the heat preservation temperature of the milk is 60-70 ℃, the heat preservation temperature of the tea making is 70-80 ℃, and the heat preservation temperature of the soup cooking is 70-76 ℃.
Two ways of implementing the "detecting food material information when the cooking appliance completes cooking" in the above embodiments are described below:
in a first aspect, the determining the type of the food material in the cooking device includes: receiving an operation of a user, wherein the operation of the user is used for inputting the type of food material; determining the type of the food material based on the user's operation.
Here, the user selects or inputs the type of food material on the cooker, wherein the food material type at least comprises rice, yogurt, milk, water temperature for making tea, soup; then the cooking device receives the operation of the user, and then the cooking device determines the type of the food material according to the operation of the user.
In a second mode, the determining the type of the food material in the cooker includes: determining a cooking function corresponding to the reserved function; and determining the type of the food material according to the identification of the cooking function.
Here, the identification of the cooking function may be identified by a name or a code of the cooking function, and when the user selects the rice steaming function, the cooker may determine the type of the material as rice according to the rice steaming function, and when the user selects the soup cooking function, the cooker may determine the type of the material as soup according to the soup cooking function. In the specific implementation process, a relationship list can be preset, and the relationship list is used for indicating the corresponding relationship between the identifier of the cooking function and the type of the food material, so that the cooking device searches the preset relationship list according to the identifier information of the cooking function to obtain the type of the food material.
Here, the cooking function is generally related to the type of a cooker, and is described by taking an electric cooker as an example, and includes a porridge cooking function, a rice steaming function, a soup cooking function, a steamed bun steaming function, and the like. In addition, the cooking time period corresponding to the reservation function is related to the cooking function selected by the user during the reservation, and generally, different cooking functions correspond to different cooking time periods, for example, if one user selects the porridge cooking function when making a reservation and another user selects the rice cooking function when making a reservation, the cooking time periods of the porridge cooking function and the rice cooking function are different.
Based on the foregoing embodiment, fig. 2 is a schematic diagram of a second implementation flow of the cooking control method according to the embodiment of the present invention, and as shown in fig. 2, the method includes:
step S201, detecting food material information when the cooking appliance finishes cooking, wherein the food material information comprises the type of food material;
here, in the implementation process, the type of the food in the cooker may be input by the user (including user selection) or may be automatically recognized by the cooker. The automatic identification of the cooking device can be realized by various methods, for example, an image acquisition sensor is arranged in the cooking device, the image of the food material is acquired by the image acquisition sensor, and the acquired image of the food material is analyzed to obtain the type of the food material. Since the types of common cooking food materials are not many, the type confidence of the food materials obtained by adopting the image analysis is high.
Step S202, determining the heat preservation temperature of the food material after cooking according to the food material information;
step S203, formulating a heat preservation strategy for preserving heat of the cooked food material by the cooking appliance according to the heat preservation temperature;
step S204, controlling the working state of the cooking appliance during heat preservation of the food material according to a heat preservation strategy;
here, the steps 201 to 204 correspond to the steps 101 to 104 in the first embodiment, respectively, and therefore, those skilled in the art can understand the steps 201 to 204 with reference to the first embodiment.
Step S205, after cooking is finished, judging whether the heat preservation temperature is larger than a preset temperature threshold value;
step S206, if the heat preservation temperature is smaller than the temperature threshold, starting a timer to time;
step S207, after the timing duration reaches a preset first duration, sterilizing the food;
and S208, if the heat preservation temperature is larger than or equal to the temperature threshold, continuing to preserve heat of the food according to the heat preservation temperature.
Here, the sterilizing the food includes: heating the food to a preset temperature, and keeping the preset temperature for a preset time to disinfect the food. Wherein the preset temperature may be 90 to 100 degrees celsius, preferably the preset temperature is 100 or 94 degrees, wherein the preset time period is 10 to half an hour, preferably 15 to 20 minutes. In other embodiments of the present invention, a preset temperature and a preset time duration may also be determined according to the food material of the food, and then the food may be sterilized according to the determined preset temperature and preset time duration. In the implementation process, the preset list may be searched according to the identification information (e.g., name) of the food or the identification (name or number) of the cooking function, and the food material of the food is obtained to determine the preset temperature and the preset duration. The preset list is used for showing the corresponding relation between the identification information of the food and the preset temperature and the preset time length, or is used for showing the corresponding relation between the identification of the cooking function and the preset temperature and the preset time length.
In order to solve the technical problem in the background art, an embodiment of the present invention provides a cooking control device, fig. 3 is a schematic structural diagram of the cooking control device in the embodiment of the present invention, and as shown in fig. 3, the device 300 includes a heat preservation module 301 and a function control module 302, wherein:
and the function control module 302 is used for cooking according to the set cooking curve after the user selects the function, and skipping to the heat preservation module after the cooking is finished.
The heat preservation module 301 is used for storing the suitable heat preservation temperature of the corresponding food material according to different functional recipes, and after the functional cooking is finished, the heat preservation temperature of the corresponding function is inquired to control the temperature so as to ensure the freshness and nutrition of the food material.
Based on the embodiment shown in fig. 3, an embodiment of the present invention provides a cooking control method, which is used for solving the problem of the existing small household electrical appliance, that is, the temperature is kept after cooking is finished, and the temperature is often a fixed value, so that the temperature cannot be kept according to the suitable temperatures of different food materials.
Fig. 4 is a schematic flow chart illustrating an implementation of a cooking control method according to an embodiment of the present invention, as shown in fig. 4, the method includes:
step S401, after the user selects the function, the function control module cooks according to the set cooking curve, and skips the heat preservation module after finishing.
Step S402, the heat preservation module stores the suitable heat preservation temperature of the corresponding food material according to different functional recipes (for example, see Table 1), and after the functional cooking is finished, the heat preservation module queries the heat preservation temperature of the corresponding function to control the temperature so as to ensure the freshness and nutrition of the food material.
TABLE 1
| Type of food material | Proper heat preservation range |
| Cooked rice | 70 to 76 DEG |
| Yoghurt | 42 degree |
| Milk | 60 to 70 DEG |
| Water temperature for making tea | 70 to 80 DEG |
| Soup | 70 to 76 DEG |
Based on the foregoing embodiments, embodiments of the present invention provide a temperature control device after power failure in a reservation process, where each unit included in the device and each module included in each unit can be implemented by a processor in a cooker, and certainly, can also be implemented by a specific logic circuit; in implementation, the processor may be a Central Processing Unit (CPU), a Microprocessor (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.
Fig. 5 is a schematic diagram of a second configuration of a cooking control apparatus according to an embodiment of the present invention, and as shown in fig. 5, the apparatus 500 includes a detection unit 501, a first determination unit 502, a second determination unit 503, and a control unit 504, where:
the detecting unit 501 is configured to detect food material information when the cooking appliance completes cooking, where the food material information includes a type of food material;
the first determining unit 502 is configured to determine a heat preservation temperature of the food material after cooking is completed according to the food material information;
the second determining unit 503 is configured to formulate a heat preservation strategy for preserving heat of the cooked food material by the cooking appliance according to the heat preservation temperature;
the control unit 504 is configured to control a working state of the cooking appliance when the food material is kept warm according to a heat preservation policy.
In other embodiments of the present invention, the first determining unit is configured to search a preset relationship list according to the type of the food material to obtain the heat preservation temperature;
or the second determining unit comprises a receiving module and a first determining module, wherein the receiving module is used for receiving the operation of a user, and the operation of the user is used for inputting the type of the food material; the first determining module is used for determining the type of the food material based on the operation of the user;
or the second determining unit comprises a second determining module and a third determining module, wherein the second determining module is used for determining the cooking function corresponding to the reserved function; the third determining module is used for determining the type of the food material according to the identification of the cooking function.
Here, the relationship list is used to indicate at least any one of the following temperatures: the heat preservation temperature of the rice is 70-76 ℃, the heat preservation temperature of the yoghourt is 42 ℃, the heat preservation temperature of the milk is 60-70 ℃, the heat preservation temperature of the tea is 70-80 ℃, and the heat preservation temperature of the soup is 70-76 ℃.
Here, the heat preservation of the food material according to the heat preservation temperature includes: after cooking is finished, the food is not heated; after a preset first time period, detecting the temperature of the food, and judging whether the temperature of the food is greater than the heat preservation temperature; if the temperature of the food is higher than the heat preservation temperature, the food is not heated, and after a preset first time period, the temperature of the food is detected until the food maintains the heat preservation temperature; and if the temperature of the food is less than the heat preservation temperature, heating the food, and detecting the temperature of the food after a preset second time period until the food maintains the heat preservation temperature.
In other embodiments of the present invention, the apparatus further includes a determining unit, a timing unit, a sterilizing unit, and a heat preserving unit, wherein:
the judging unit is used for judging whether the heat preservation temperature is greater than a preset temperature threshold value or not after cooking is finished;
the timing unit is used for starting a timer to time if the heat preservation temperature is smaller than the temperature threshold value;
the food sterilizing unit is used for sterilizing the food after the timing time reaches a preset first time;
and the heat preservation unit is used for continuously preserving heat of the food according to the heat preservation temperature if the heat preservation temperature is greater than or equal to the temperature threshold value.
Here, the sterilizing the food includes: heating the food to a preset temperature, and keeping the preset temperature for a preset time to disinfect the food.
It is to be noted here that: the above description of the apparatus embodiments, similar to the above description of the method embodiments, has similar beneficial effects as the method embodiments. For technical details not disclosed in the embodiments of the apparatus according to the invention, reference is made to the description of the embodiments of the method according to the invention.
Based on the foregoing embodiments, another cooking device according to an embodiment of the present invention is further provided, fig. 6 is a schematic structural diagram of a cooking device according to an embodiment of the present invention, as shown in fig. 6, the cooking device 600 includes a cooking pot 601, a temperature sensor 602 for sensing an ambient temperature of food materials in the cooking device, and a processor 603, wherein the processor 603 is configured to:
detecting food material information when the cooking appliance completes cooking, the food material information comprising a type of food material;
determining the heat preservation temperature of the food material after cooking according to the food material information;
formulating a heat preservation strategy for preserving the heat of the cooked food materials by the cooking appliance according to the heat preservation temperature;
and controlling the working state of the cooking appliance during heat preservation of the food materials according to the heat preservation strategy.
Here, the cooker may be various types of home cooking appliances having information processing capability during the course of specific embodiments, and for example, the electronic devices may include a dumpling maker, an electric cooker, an induction cooker, a microwave oven, a pressure cooker, and the like.
It is to be noted here that: the above description of the embodiment of the cooker, similar to the above description of the method, has the same advantageous effects as the embodiment of the method. For technical details not disclosed in the embodiments of the cooking vessel according to the invention, a person skilled in the art will understand with reference to the description of the embodiments of the method according to the invention.
It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in various embodiments of the present invention, the sequence numbers of the above-mentioned processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation on the implementation process of the embodiments of the present invention. The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one of 8230, and" comprising 8230does not exclude the presence of additional like elements in a process, method, article, or apparatus comprising the element.
In the several embodiments provided in the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the unit is only a logical functional division, and there may be other division ways in actual implementation, such as: multiple units or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or units may be electrical, mechanical or other forms.
The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units; can be located in one place or distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.
In addition, all functional units in the embodiments of the present invention may be integrated into one processing unit, or each unit may be separately used as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.
Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program codes, such as a removable Memory device, a Read Only Memory (ROM), a magnetic disk, or an optical disk.
Alternatively, the integrated unit of the present invention may be stored in a computer-readable storage medium if it is implemented in the form of a software functional module and sold or used as a separate product. Based on such understanding, the technical solutions of the embodiments of the present invention may be essentially implemented or a part contributing to the prior art may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the methods described in the embodiments of the present invention. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (6)
1. A cooking control method, characterized in that the method comprises:
detecting food material information when the cooking appliance finishes cooking, wherein the food material information comprises the type of food material;
searching a preset relation list according to the type of the food material to obtain the heat preservation temperature; the heat preservation temperature is the temperature capable of ensuring the freshness and nutrition of the corresponding food materials;
formulating a heat preservation strategy for preserving the heat of the cooked food materials by the cooking appliance according to the heat preservation temperature;
controlling the working state of the cooking appliance in the process of preserving heat of the cooked food material according to the heat preservation strategy;
after cooking is finished, if the heat preservation temperature is greater than or equal to a preset temperature threshold value, continuing to preserve heat of the cooked food material according to the heat preservation temperature;
if the heat preservation temperature is smaller than the temperature threshold value, starting a timer for timing;
after the timing duration reaches a preset first duration, heating the cooked food material to a preset temperature, and keeping the preset temperature for a preset time to disinfect the cooked food material.
2. The method of claim 1, wherein the detecting of the food material information when the cooking appliance completes cooking comprises:
receiving an operation of a user, wherein the operation of the user is used for inputting the type of food materials;
determining the type of the food material based on the user operation.
3. The method of claim 1, wherein the detecting of the food material information when the cooking appliance completes cooking comprises:
determining a cooking function corresponding to the reservation function;
and determining the type of the food material according to the identification of the cooking function.
4. A cooking control device, characterized in that the device comprises a detection unit, a first determination unit, a second determination unit and a control unit, wherein:
the detection unit is used for detecting food material information when the cooking appliance finishes cooking, and the food material information comprises the type of food materials;
the first determining unit is used for searching a preset relation list according to the type of the food material to obtain the heat preservation temperature; the heat preservation temperature is the temperature capable of ensuring the freshness and nutrition of the corresponding food materials;
the second determining unit is used for formulating a heat preservation strategy for preserving heat of the cooked food materials by the cooking appliance according to the heat preservation temperature;
the control unit is used for controlling the working state of the cooking appliance when the heat preservation is carried out on the food materials after the cooking is finished according to the heat preservation strategy;
the device also comprises a timing unit, a sterilizing unit and a heat preservation unit, wherein:
the heat preservation unit is used for continuously preserving heat of the cooked food material according to the heat preservation temperature if the heat preservation temperature is greater than or equal to a preset temperature threshold; the sterilizing unit is used for sterilizing the cooked food material if the heat preservation temperature is smaller than the temperature threshold;
the timing unit is used for starting a timer to time if the heat preservation temperature is smaller than the temperature threshold value;
the food cooking device comprises a timing unit, a food cooking unit and a sterilizing unit, wherein the timing unit is used for timing food materials, heating the food materials to a preset temperature after the food materials are cooked after the timing time reaches a preset first time, and sterilizing the cooked food after the food materials are cooked after the food materials are heated for a preset time at the preset temperature.
5. The apparatus according to claim 4, wherein the second determining unit comprises a receiving module and a first determining module, wherein the receiving module is configured to receive a user operation, and the user operation is configured to input a type of the food material; the first determining module is used for determining the type of the food material based on the operation of the user;
or the second determining unit comprises a second determining module and a third determining module, wherein the second determining module is used for determining the cooking function corresponding to the reserved function; the third determining module is used for determining the type of the food material according to the identification of the cooking function.
6. A cooker comprising a cooking pot, a temperature sensor for sensing the ambient temperature of food material in the cooker and a processor, wherein the processor is configured to:
detecting food material information when the cooking appliance completes cooking, wherein the food material information comprises types of food materials;
searching a preset relation list according to the type of the food material to obtain the heat preservation temperature; the heat preservation temperature is the temperature capable of ensuring the freshness and nutrition of the corresponding food materials;
formulating a heat preservation strategy for preserving the heat of the cooked food materials by the cooking appliance according to the heat preservation temperature;
controlling the working state of the cooking appliance in the process of preserving heat of the cooked food material according to the heat preservation strategy;
after cooking is finished, if the heat preservation temperature is greater than or equal to a preset temperature threshold value, continuing to preserve heat of the cooked food material according to the heat preservation temperature;
if the heat preservation temperature is smaller than the temperature threshold value, starting a timer for timing;
after the timing duration reaches a preset first duration, heating the cooked food material to a preset temperature, and keeping the preset temperature for a preset time to disinfect the cooked food material.
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|---|---|---|---|
| CN201710070783.4A CN108415310B (en) | 2017-02-09 | 2017-02-09 | Cooking control method and device and cooker |
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| CN201710070783.4A CN108415310B (en) | 2017-02-09 | 2017-02-09 | Cooking control method and device and cooker |
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| CN108415310A CN108415310A (en) | 2018-08-17 |
| CN108415310B true CN108415310B (en) | 2022-10-14 |
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| CN201710070783.4A Active CN108415310B (en) | 2017-02-09 | 2017-02-09 | Cooking control method and device and cooker |
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| CN110870667B (en) * | 2018-08-31 | 2022-01-11 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance control method and cooking appliance |
| CN109581899B (en) * | 2018-12-29 | 2021-01-08 | 珠海优特智厨科技有限公司 | Cooking task execution method and device and storage medium |
| CN110376948B (en) * | 2019-07-26 | 2020-10-02 | 珠海格力电器股份有限公司 | Cooking appliance control method and cooking appliance |
| CN114840039B (en) * | 2021-01-31 | 2024-04-26 | 云米互联科技(广东)有限公司 | Intelligent instant cooking method and intelligent instant cooking device thereof |
| CN114831496B (en) * | 2021-01-31 | 2024-01-09 | 云米互联科技(广东)有限公司 | Food protection method and cooking equipment using same |
| CN113397393B (en) * | 2021-07-12 | 2022-07-12 | 珠海格力电器股份有限公司 | Cooking appliance control method and device and electronic equipment |
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